Happy Birthday, Nicholas!
Do you remember visiting us for a week in Saskatoon?
All grown up!
Your talented mom always covers a table with appetizers whenever we visit so here’s a recipe I think your family might enjoy:
Savella Stechishin’s Pickled Mushrooms (Marinovani Hryby) : an appetizer (zakuska). They're also great as a side for perogies.
1 pound mushrooms (if you can’t get small ones, cut them in half)
1 small onion (one comment I got was there were too many onions)
½ to 2/3 cup vinegar (I used 2/3 cup but I think that’s too much)
½ cup water
5 pepper corns
½ Bay leaf
1 tsp salt
1 tsp sugar
1 tbsp cooking oil (optional: I didn’t put it in and don’t see the point)
· Combine vinegar, ½ cup water, pepper, bay leaf, salt, and sugar. Simmer for 10 minutes. Strain and cool.
· Cover mushrooms with 6 cups boiling water and 2 ½ teaspoons salt. Cook for 15 minutes.
· Drain and cool.
· Slice the onion finely.
· Put mushrooms and onions in a sealer.
· Cover with cooled vinegar. Refrigerate overnight and serve.