Mushrooms or griby are a delicacy picked in the forest and eaten all over Russia. They’re often dried and impart a delicious flavor to soups. Of course, one must be extremely careful when picking mushrooms, and it’s best to either stick to an expert to guide you, or simply go to the supermarket as I do. Not using caution can lead to death as some mushrooms are poisonous.

Mushroom picking is a popular pastime in Russia, and mycophiles or mushroom lovers abound.

Mushrooms are not classified as a vegetable: they’re a fungus, and recently have gained popularity as an alternative to meat. Some Spanish people refer to mushrooms as “carne de los muertos” -- meat or flesh of the dead. Medicine men like the Mexican Carlos Castaneda and Siberian shamans attribute magical properties to mushrooms as well.

I’ve found mushrooms to be an exciting alternative protein source as well as a powerhouse of B and even D vitamins and minerals such as selenium. Mushrooms are low in calories, too, and they impart an earthy taste to dishes. Vegetarians and vegans adore them.

My home state of Pennsylvania leads the United States in mushroom production and Kennett Square, PA, located in Chester County, is known as the Mushroom Capitol of the World. They’ll be celebrating there in September during National Mushroom Month.

I enjoy eating mushrooms either stuffed, sautéed or grilled on a sandwich and as a youngster, I’d eat marinated mushrooms at family gatherings.

It’s fitting then, that the recipe for marinated mushrooms is one of the first Russian ones that I attempted, care of my Aunt Claudia.

Please remember that to clean a mushroom, do not run it under water! Instead, either wipe it with a damp paper towel or cloth or use a little brush to clean off excess dirt.

The second recipe is for mushroom caviar.

Pickled Mushrooms -- Marinovannye Griby

1 lb white button mushrooms, cleaned
½ cup water
1 cup red wine vinegar or other flavored vinegar
3 crushed cloves of garlic
1 bay leaf
2 teaspoons salt
4 peppercorns
2 tablespoons olive oil


1. In a saucepan, combine water, vinegar, garlic, bay leaf, salt and peppercorns. Bring to a boil.
2. Drop in the mushrooms, reduce the heat, and simmer uncovered for 10 minutes. Stir occasionally. Cool to room temperature.
3. Pour the contents into a 1 quart jar. If you desire less of a garlicky flavor, remove the garlic. Pour the oil on top, and cover tightly with plastic wrap.
4. Allow the flavor to develop by refrigerating the mushrooms for 1 week.


Mushroom Caviar

This is another type of vegetable caviar made from fresh mushrooms that is easy to prepare and delicious.
8 oz mushrooms, cleaned
1 onion, chopped
1 tablespoon fresh parsley or dill
juice of 2 lemons
salt and pepper
1 garlic clove
oil for frying

1. Slice the mushrooms into slices and fry them in oil with the onion and garlic.
2. Finely chop the mixture, either by hand or using a food processor.
3. Add lemon juice, salt and pepper, and parsley or dill.
4. Mix well and chill for at least 1 hour.
5. Serve on bread or crackers.

Priyatnovo apetita!