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Grzyby marynowane z lejkówki — Polish-style Marinated Trooping Funnels

makes about 4 × 300 ml jars)
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Ingredients
  

  • 1 kg cleaned Trooping Funnels young to mid-age, trimmed and rinsed
  • 1 tbsp salt
  • 1 tbsp white vinegar for blanching water

Marinade

  • 250 ml white wine vinegar 6–7%
  • 250 ml water
  • 1 tsp salt
  • 1 tsp sugar
  • 1 bay leaf
  • 5 black peppercorns
  • 3 allspice berries or substitute 2 cloves
  • 1 small onion sliced into rings
  • optional ½ tsp mustard seeds or dill seeds
  • optional 1 small clove garlic, sliced

Finishing

  • About 200–250 ml mild oil sunflower, rapeseed, or light olive

Instructions
 

Stage 1 — Blanching

  • Bring a large pan of water to the boil with 1 tbsp salt + 1 tbsp vinegar.
  • Add the cleaned mushrooms. Boil 10 minutes, skimming off any foam.
  • Drain well in a colander, then spread on a towel to dry and cool.
  • This removes grit, firms the texture, and ensures safety.

Stage 2 — Prepare the Marinade

  • In a clean pan, combine all marinade ingredients except the oil.
  • Bring to the boil, simmer 5 minutes, then let it cool until warm.
  • Add the mushrooms and simmer gently 10 minutes more.
  • Remove from heat; let stand 15 minutes for flavours to soak in.

Stage 3 — Jar and Finish

  • Using sterilised jars (washed, oven-dried at 110 °C), pack mushrooms and onion slices evenly.
  • Pour in the hot marinade to cover the mushrooms about ⅔ of the way up.
  • Top with enough warm oil to form a thin floating layer (5–10 mm).
  • When cooled, the vinegar–oil emulsion forms that characteristic “gloopy” look you remembered.
  • Tap jars to release bubbles, wipe rims, and seal.
  • Optional: process jars in a hot-water bath for 15 min for longer shelf life.

Storage

  • Keep in a cool, dark place for at least 1 week before eating (flavour improves with time).
  • Shelf life: up to 6 months unopened.
  • Once opened: refrigerate and consume within 2 weeks.

To Serve

  • Drain lightly and serve cold with rye bread, dill pickles, and a splash of the marinade oil.
  • Or chop and mix into potato salad, pierogi filling, or barley stew.

Notes

They pair beautifully with caraway, dill, or juniper-flavoured dishes.
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