Marinated mushrooms

Marinated mushrooms are prepared from fresh mushrooms, which are first cooked and then marinated in a vinegar brine with spices.{{Cite book |last1=Strybel |first1=Robert |title=Polish Heritage Cookery |last2=Strybel |first2=Maria |publisher=Hippocrene Books |year=2005 |isbn=0-7818-0558-9 |location=New York |pages=753, 754}}{{Cite book |title=Краткая энциклопедия домашнего хозяйства |publisher=Государственное издательство «Советская энциклопедия» |year=1960 |editor-last=Pebин |editor-first=А. И. |series=Большая Советская Энциклопедия |location=Moscow |page=153 |chapter=Грибы маринованные}}

File:Pickled mushrooms in jar.jpg]]

File:Samara Market 06 Pickled mushrooms (4136122721).jpg, Russia]]

File:Pieczarki marynowane.jpg]]

Marination, including mushrooms, is achieved by pouring a solution of hot vinegar, which is a faster method of preservation, providing better control over texture and salt content, but with a less rich flavor than fermentation-based pickling.{{Cite book |last=McGee |first=Harold |title=On food and cooking: the science and lore of the kitchen |date=2004 |publisher=Scribner |isbn=978-0-684-80001-1 |edition=Completely rev. and updated |location=New York |pages=292–293}} The final concentration of vinegar is around 2.5%. Marinated products are additionally subjected to temperature treatment to prevent spoilage. The flavor can be enhanced by adding spices or sugar.

Suitable mushrooms for marinating include boletus, delicious milk cap, suillus, leccinum, honey fungus, tricholoma, agaricus, and girolle, preferably small, young, and firm ones.{{Cite book |last1=Gumowska |first1=Irena |title=Czy wiesz co jesz? |last2=Pokora |first2=Mirosław |date=1989 |others=Alfa |isbn=978-83-7001-061-4 |edition=2 |publisher=Wydawnictwa "Alfa" |location=Warsaw |page=191}}{{Cite book |title=Kuchnia polska |publisher=Polskie Wydawnictwo Ekonomiczne |year=1988 |edition=XII |page=757 |language=pl}}

One can also use young and healthy larger mushrooms divided into halves or quarters. Different types of mushrooms should be marinated separately. They should be cleaned, trimmed, and rinsed to remove dirt and sand.

The proportions of ingredients for 1 kg of mushrooms are: 20 g of salt per 1 liter of water in which the mushrooms are blanched, 100 g of onion, {{cups|1.25|US}} of water, {{cups|1.25|US}} of vinegar (10%), 50 g of sugar, 10 g of salt, 5 g of spices (pepper, allspice, bay leaves). The mushrooms should be placed in a small amount of water boiled with salt and whole or halved onions. After cooking almost until soft, they should be removed, drained, placed in jars, and left to cool. The vinegar solution is prepared by boiling water with vinegar, sugar, salt, and spices; it is poured over the mushrooms after cooling. Small onions scalded with water and blanched carrot slices can be added to the jars. Then the jars can be sealed.

In addition to individual production of this dish by consumers, marinated mushrooms are also produced industrially. In retail, marinated mushrooms such as agaricus, girolle, bay bolete, slippery jack, boletus and delicious milk cap are available, produced by various manufacturers.{{Cite web |last=Ogólnopolska Izba Przetwórców i Eksporterów Runa Leśnego |title=Leśne skarby - grzyby - marynowane |url=https://lesneskarby.pl/pl/marynowane/17-lesne-skarby-maslak-zwyczajny.html |access-date=2024-04-06 |website=Leśne Skarby |language=pl}}

After pasteurization, their shelf life can be extended up to 3 years without the need for refrigeration.{{Cite book |last=Rogowsky |first=Robert A. |title=Certain preserved mushrooms from Chile, China, India and Indonesia |publisher=U.S. Government Printing Office |year=1998 |edition=3086 |pages=4–11}}

Most commonly, pasteurized marinated mushrooms are packaged in glass jars.

In addition to mushrooms preserved using vinegar or acetic acid, mushrooms can be preserved by adding gluconolactone,{{Cite journal |last=Rodrigo |first=M. |year=1999 |title=Quality of canned mushrooms acidified with glucono-delta-lactone |journal=International Journal of Food Science & Technology |publisher=National Agricultural Library |volume=34 |issue=2 |pages=161–166 |doi=10.1046/j.1365-2621.1999.00248.x |issn=0950-5423}} temporarily preserved before further processing using a concentrated solution of table salt, known as brine.

Marinated mushrooms may also contain other additives such as vegetable oil.

In English, the equivalents of Polish marinated mushrooms are the terms "marinated" or "pickled",{{Cite journal |last1=Pankavec |first1=Sviatlana |last2=Hanć |first2=Anetta |last3=Barałkiewicz |first3=Danuta |last4=Dryżałowska |first4=Anna |last5=Ji |first5=Zhang |last6=Falandysz |first6=Jerzy |year=2019 |title=Mineral constituents of conserved white button mushrooms: similarities and differences |url=http://wydawnictwa.pzh.gov.pl/roczniki_pzh/pobierz-artykul?id=1267 |journal=Roczniki Państwowego Zakładu Higieny |publisher=Narodowy Instytut Zdrowia Publicznego PZH - Państwowy Instytut Badawcz |volume=70 |issue=1 |pages=15–25 |doi=10.32394/rpzh.2019.0051 |pmid=30837742 |issn=2451-2311|doi-access=free }} referring to mushrooms prepared or preserved using vinegar or acetic acid.

A different method of preserving fresh mushrooms is by pickling them and optionally pasteurizing the already pickled mushrooms.{{Cite web |last=Mętrak |first=Natalia |title=10 Polish Mushroom Dishes to Enjoy This Fall |url=https://culture.pl/en/article/10-polish-mushroom-dishes-to-enjoy-this-fall |access-date=2024-04-06 |website=Culture.pl |language=en}}

In Poland, marinated mushrooms are often served as an accompaniment to game dishes, pork, beef, and poultry.{{Cite web |title=Grzyby marynowane z szyszką - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl |url=https://www.gov.pl/web/rolnictwo/grzyby-marynowane-z-szyszka |access-date=2024-04-06 |website=Ministerstwo Rolnictwa i Rozwoju Wsi |language=pl-PL}} They can be consumed as an appetizer and a snack with alcoholic beverages. Finely chopped marinated mushrooms are also an ingredient in tartar sauce.{{Cite book |title=Kuchnia polska |publisher=Państwowe Wydawnictwo Ekonomiczne |year=1988 |edition=XXX |pages=541, 703–704 |language=pl}} They are also used for garnishing.

File:Grzyby marynowane z szyszka.jpg

Several variations of marinated mushrooms have been registered by the Ministry of Agriculture and Rural Development as traditional products.

• Greater Poland cep – the characteristic feature of this product is a clear ("crystalline") marinade without sediment.{{Cite web |title=Borowik wielkopolski |url=https://www.gov.pl/web/rolnictwo/borowik-wielkopolski |access-date=2024-04-06 |website=Ministerstwo Rolnictwa i Rozwoju Wsi |language=pl-PL}}{{Cite web |title=Borowik wielkopolski |url=https://produkty-tradycyjne.pl/81/borowik-wielkopolski |access-date=2024-04-06 |website=produkty-tradycyjne.pl}} The fruiting bodies of the ceps are first soaked in a solution of water and wine, then boiled in a vinegar marinade with spices, after which the mushrooms are rinsed and covered with hot, fresh marinade and pasteurized twice with a 24-hour interval;
• Marinated mushrooms with pine cone from the West Pomeranian Voivodeship have a tradition dating back to 1955. At that time, they began to be prepared by adding honey and a green pine cone to the vinegar marinade during cooking, which soften and enrich the marinade's aromas. These mushrooms, prepared in this way, are served with game dishes, pork, beef, and poultry;
• Bug marinated mushrooms from the Podlaskie Voivodeship do not deviate from the general recipe but may be marinated with paprika, with the addition of garlic, and differ in the amount of sugar in the marinade and the concentration of vinegar.{{Cite web |title=Nadbużańskie grzyby marynowane |url=https://www.gov.pl/web/rolnictwo/nadbuzanskie-grzyby-marynowane |access-date=2024-04-06 |website=Ministerstwo Rolnictwa i Rozwoju Wsi |language=pl-PL}}

The tradition of preserving mushrooms through marinating, drying, and pickling has long been practiced in the kitchens of many cultures: European, Asian, and Latin American.{{Cite journal |last1=Falandysz |first1=Jerzy |last2=Meloni |first2=Daniela |last3=Fernandes |first3=Alwyn R. |last4=Saniewski |first4=Michał |year=2022 |title=Effect of drying, blanching, pickling and maceration on the fate of 40K, total K and 137Cs in bolete mushrooms and dietary intake |url=https://link.springer.com/content/pdf/10.1007/s11356-021-15523-9.pdf |journal=Environmental Science and Pollution Research |publisher=Springer-Verlag GmbH |volume=29 |issue=1 |pages=742–754 |doi=10.1007/s11356-021-15523-9 |pmid=34338984 |pmc=8724179 |bibcode=2022ESPR...29..742F |issn=1614-7499}} Marinating mushrooms in vinegar is characteristic of many national cuisines, such as Russian, Belarusian,{{Cite book |title=Food cultures of the world encyclopedia |date=2011 |publisher=Greenwood |isbn=978-0-313-37626-9 |editor-last=Albala |editor-first=Ken |location=Santa Barbara, Calif}} Estonian,{{Cite book |last=Kärner |first=Karin Annus |url=https://www.worldcat.org/title/ocm62732787 |title=Estonian tastes and traditions |date=2005 |publisher=Hippocrene Books |isbn=978-0-7818-1122-4 |series=The Hippocrene cookbook library |location=New York, NY |oclc=ocm62732787}} and Jewish (both Ashkenazi and Sephardic).{{Cite web |last=Gelman |first=Lilly |date=2019-11-18 |title=Talk of the Table {{!}} Jews and 'Shrooms |url=https://momentmag.com/talk-of-the-table-jews-and-shrooms/ |access-date=2024-04-06 |website=Moment Magazine |language=en-US}} In French cuisine, vinaigrette is used to marinate mushrooms.{{Cite book |last=Braux |first=Alain |title=Paleo French Cuisine |year=2013 |isbn=978-0-9842883-3-5 |page=90|publisher=Alain Braux }} Marinated mushrooms are eagerly purchased by Chinese and Japanese consumers.{{Cite journal |last1=Lee |first1=Jong-Suk |last2=Lee |first2=Kyung-A |last3=Ju |first3=Young-Cheoul |last4=Lim |first4=Gab-June |last5=Choi |first5=Soo-Keun |last6=Lee |first6=Jae-Sung |year=2004 |title=A study on consumer behavior for mushrooms by consumers of Korea, China and Japan |url=https://www.koreascience.or.kr/article/JAKO200414364646454.pdf |journal=Journal of Mushroom |language=Korean |volume=2 |issue=2 |pages=102–108 |issn=2288-8853}} In Japanese cuisine, marinated shiitake mushrooms are added to numerous ready-made dishes as one of the ingredients or as decoration (for example, shiitake mushrooms can be marinated in a solution of rice vinegar with added sugar, salt, and pepper).{{Cite web |title=Japanese style marinated Shiitake mushrooms |url=https://www.ateliersetsaveurs.com/en/the-recipes/culinaries/detail/3236/japanese-style-marinated-shiitake-mushrooms |access-date=2024-04-06 |website=Ateliers et Saveurs |language=en}}{{Cite book |last=Feldner |first=Sarah Marx |title=A cook's journey to Japan: fish tales and rice paddies: 100 homestyle recipes from Japanese kitchens |date=2010 |publisher=Tuttle Pub |isbn=978-4-8053-1011-3 |location=Tokyo ; Rutland, Vt}} Marinated mushrooms are also produced in India.{{Cite journal |last=Kumar |first=Krishan |year=2008 |title=Shelf-life studies on pickled buttom mushroom (Agaricus bisporus) |url=https://www.researchgate.net/publication/304093006 |journal=Mushroom Research |publisher=Mushroom Society of India |volume=17 |issue=1 |pages=25–30 |issn=0972-4885}} The popularizer of mushroom marinating in contemporary Swedish cuisine is chef Per Morberg, who recommends serving them with game, pork, and roast beef.{{Cite web |last=Duxbury |first=John |title=Chanterelle mushrooms, pickled (Syltade kantareller) |url=https://www.swedishfood.com/swedish-food-recipes-side-dishes/373-pickled-chanterelle-mushrooms-syltade-kantareller |access-date=2024-04-06 |website=www.swedishfood.com}} Mushrooms are traditionally marinated in Mediterranean countries, alongside marinating vegetables and fish.{{Cite book |last=Robuchon |first=Jöel |title=New Larousse Gastronomique |publisher=Hamlyn |year=2018 |isbn=978-0-600-62042-6}} In Italian cuisine, they are served as one of the elements of antipasto.{{Cite book |last=Shulman |first=Martha Rose |url=https://www.worldcat.org/title/162146015 |title=Mediterranean harvest: vegetarian recipes from the world's healthiest cuisine |date=2007 |publisher=Rodale |isbn=978-1-59486-234-2 |location=New York |oclc=162146015}} Wild or cultivated mushrooms are marinated in Mexican cuisine, where setas con vinagre, or wild mushrooms in vinegar, are a traditional appetizer in Veracruz.{{Cite book |last=Hernández Rodríguez |first=Rafael |title=Food cultures of Mexico: recipes, customs, and issues |date=2021 |publisher=Greenwood, an imprint of ABC-CLIO |isbn=978-1-4408-6923-5 |series=The global kitchen |location=Santa Barbara, California}}

The Babylonians were already using vinegar as a means of preserving and pickling food – the first mention of this dates back to around 3000 years AC.{{Cite journal |last1=Bourgeois |first1=Jacques F. |last2=Barja |first2=François |year=2009 |title=The history of vinegar and of its acetification systems |url=https://www.unige.ch/sphn/Publications/ArchivesSciences/AdS%202004-2015/AdS%202009%20Vol%2062%20Fasc%202/147-160_05_Bourgeois_62_2.pdf |journal=Archives des Sciences |publisher=l'Université de Genève |volume=62 |page=148}} However, the first recipes for preparing marinated mushrooms appeared in cookbooks in the mid-17th century.{{Cite web |last=Swenny |first=Donna |date=1988-04-22 |title=Table Talk – Mushrooms – A Cultivated Taste |url=https://www.tokyoweekender.com/food-and-drink/table-talk-7/ |access-date=2024-04-06 |website=Tokyo Weekender |language=ja}}

In English cuisine, marinated mushrooms were traditionally added to stews of meat, poultry, fish, and eggs.{{Cite book |last=Williams |first=T. |url=https://books.google.com/books?id=PegqAAAAYAAJ&q=pickled+mushroomshttp%3A%2F%2Fbooks.google.pl%2Fbooks%3Fid%3DPegqAAAAYAAJ&pg=PA88 |title=The Accomplished Housekeeper, and Universal Cook. |publisher=J. Scatcherd |year=1797 |location=London |pages=32, 46, 50, 74, 79, 81, 83, 89-93, 98, 148 |access-date=2014-05-11}} In Polish cuisine, they were used in roast dishes.{{Cite book |url=http://polona.pl/item/908124/4/ |title=Kucharka doskonała wiedeńska, podaiąca przepisy różnych przednich potraw |year=1825 |publisher=Publisher unknown|location=Warsaw |page=148 |language=pl |access-date=2013-12-30}}

Mikołaj Rej in {{Interlanguage link|Żywot człowieka poczciwego|pl|Żywot człowieka poczciwego}} wrote about drying and salting mushrooms as methods of preserving them, but did not mention marinating in vinegar, even though in the same paragraph he described the preparation of pickled beets and fennel.{{Cite book |last=Rej |first=Mikołaj |author-link=Mikołaj Rej |url=http://polona.pl/item/332291/81/ |title=Mikołaja Reja wybór pism wierszem i prozą |publisher=E. Wende i S-ka |year=1914 |location=Warsaw |pages=154–155 |language=pl |access-date=2013-12-30}}

In the first Polish cookbook, Compendium ferculorum, albo Zebranie potraw from 1682, authored by Stanisław Czerniecki, the master chef of the Kraków duke, Aleksander Michał Lubomirski, various types of mushrooms essential for household needs were listed, including fresh mushrooms, dried mushrooms, fresh delicious milk cap, salted delicious milk cap, fresh agaricus, and agaricus in butter, but no mention was made of any kind of marinated mushrooms.{{Cite book |last=Czerniecki |first=Stanisław |author-link=Stanisław Czerniecki |url=http://polona.pl/item/3490233/13/ |title=Compendium ferculorum, albo zebranie potraw |publisher=Drukarnia Jerzego y Mikołaia Schedlów |year=1682 |location=Kraków |page=2 |language=pl}}

In {{Interlanguage link|Jakub Haur|lt=Jakub Haur's|pl|Jakub Haur}} book Oekonomika ziemiańska generalna from 1675 (later editions in 1744), there is no information about marinating mushrooms, although the author advises salting and smoking mushrooms in August.{{Cite book |last=Haur |first=Jakub Kazimierz |url=http://polona.pl/item/3365882/5/ |title=Oekonomika ziemiańska generalna punktami partykularnemi, interrogatoryami gospodarskiemi, praktyką miesięczną, modellurzami albo tabulami arythmetycznemi obiasniona |publisher=Drukarnia Woyciecha Dominika Siarkowskiego |year=1744 |location=Kraków |page=75 |language=pl |access-date=2013-12-30}}

During this time, in 1695, in France, the French Academy published a dictionary Le dictionnaire de l'Académie françoise, dédié au Roy, which as an illustration of the word mariné (marinate) provided the phrase des champignons marinez (marinated mushrooms).{{Cite book |last=Académie française |url=https://books.google.com/books?id=YNINAQAAMAAJ&dq=vinaigre%20champignon%20marine&pg=PA43 |title=Le dictionnaire de l'Académie françoise, dédié au roy... |publisher=L. Danel, Lille |year=1694 |page=43 |language=fr |access-date=2014-05-11}} In England, marinated mushrooms were mentioned in the rural dictionary Dictionarium Rusticum & Urbanicum. Or, A Dictionary of All Sorts of Country Affairs, Handicraft, Trading, and Merchandizing by John Worlidge and Nathan Bailey, published in 1704.{{Cite book |last1=Worlidge |first1=John |url=https://books.google.com/books?id=QiVLAQAAMAAJ&dq=pickled+mushrooms&pg=PT389 |title=Dictionarium Rusticum & Urbanicum: Or, A Dictionary of All Sorts of Country Affairs, Handicraft, Trading, and Merchandizing |last2=Bailey |first2=Nathan |publisher=J. Nicholson |year=1704}}

In the first half of the 18th century, numerous English cookbooks contained recipes for marinating mushrooms, sometimes even several different ones. Marinating mushrooms was discussed in household manuals for both women, such as The Whole Duty of a Woman, Or, An Infallible Guide to the Fair Sex from 1737,{{Cite book |last=Reed |first=T. |url=https://books.google.com/books?id=SncEAAAAYAAJ&dq=mushrooms%20vinegar&pg=PA543 |title=The Whole Duty of a Woman, Or, An Infallible Guide to the Fair Sex |publisher= |year=1737 |pages=543–544 |access-date=2014-05-11}} and for men, such as The Complete family-piece; and, country gentleman, and farmer's, best guide, also published in 1737.{{Cite book |last1=Bettesworth |first1=A. |url=https://books.google.com/books?id=KHpZAAAAYAAJ&dq=mushrooms%20vinegar&pg=PA222 |title=The Complete family-piece; and, country gentleman, and farmer's, best guide |last2=Hitch |first2=C. |last3=Rivington |first3=C. |last4=Birt |first4=S. |last5=Longman |first5=T. |last6=Clarke |first6=J. |year=1737 |location=London |pages=213, 220, 222 |access-date=2014-05-11}} From the latter, there is a specific recipe for cooking mushrooms in milk and using nutmeg and mace as spices. The recipe from the book for women is identical word for word.

In Johann Gottlieb Gleditsch's book on mushrooms Methodus fungorum, published in Berlin in 1753, marinated mushrooms were mentioned.{{Cite book |last=Gleditsch |first=Johann Gottlieb |url=https://books.google.com/books?id=zkE-AAAAcAAJ&dq=aceto%20champignon&pg=PA115 |title=Methodus Fungorum |publisher=Schola Realis |year=1753 |location=Berlin |page=115 |language=Latin |access-date=2014-05-11}} Likewise, in the contemporary French culinary dictionary Dictionnaire des alimens, vins et liqueurs, leurs qualité, leurs effets etc. from 1750, there was a recipe for marinating mushrooms.{{Cite book |last=de La Chesnaye Des Bois Brian |first=François-Alexandre Aubert |url=https://books.google.com/books?id=Wu9MAAAAcAAJ&dq=vinaigre%20champignon%20marine&pg=PA333 |title=Dictionnaire des alimens, vins et liqueurs, leurs qualites, leurs effets etc |publisher=Gissey |year=1750 |volume=1 |location=Paris |page=333 |language=fr |access-date=2014-05-11}} In German, a recipe for marinated mushrooms appeared in Johann Georg Krünitz's Oekonomische Encyklopädie in 1776.{{Cite book |last=Krünitz |first=Johann Georg |url=https://books.google.com/books?id=wGQ4AAAAMAAJ&dq=champignon%20essig&pg=PA14 |title=Oekonomische encyklopädie |publisher=J. Pauli |year=1776 |volume=8 |page=14 |language=de |access-date=2014-05-11}}

The English book The Accomplished Housekeeper, and Universal Cook by T. Williams, published in 1797, contained numerous examples of using marinated mushrooms in the kitchen. They were used as a flavor enhancer for meat, fish, poultry dishes, and even eggs.

During the same period in Poland, in the translated and adapted French book {{Interlanguage link|Kucharz doskonały|pl|Kucharz doskonały}} by Wojciech Wielądko from 1783, there was no recipe for marinating mushrooms or any mention of them.{{Cite book |last=Wielądko |first=Wojciech |author-link=Wojciech Wielądko |url=http://www.polona.pl/item/3533173/3/ |title=Kucharz doskonały: pożyteczny dla zatrudniających się gospodarstwem |publisher=Nakładem i drukiem Michała Grölla |year=1783 |language=pl}} Recipes for marinated mushrooms in vinegar appeared in a Polish cookbook from the late 18th century: the anonymous book Gospodarz doskonały, first published in Dresden in 1790, contained a recipe for marinated delicious milk caps.{{Cite book |url=http://www.dbc.wroc.pl/dlibra/docmetadata?id=8937&from=publication |title=Gospodarz doskonały. No. 2; Sposób robienia mydła, swic, octów, przyprawienia owoców, solenia i wędzenia mięsa, pieczenia chleba, warzenia piwa i robienia krochmalu |publisher=Nakładem K. B. Pfaffa; Drukiem G. W. Wichmana |year=1801 |location=Lviv |pages=64–65 |language=pl |access-date=2013-12-30}}

In Russia, in 1792, a book titled "Новый совершенный российский повар и кандитер, или, Подробный поваренский и кандитерский словарь" was printed, containing a recipe for marinating mushrooms with the addition of pepper, ginger root, and cloves as spices.{{Cite book |url=https://books.google.com/books?id=YNxjAAAAcAAJ&dq=%D0%B3%D1%80%D0%B8%D0%B1%D0%BE%D0%B2%D1%8A+%D1%83%D0%BA%D1%81%D1%83%D1%81&pg=PA196 |title=Новый совершенный российский повар и кандитер, или, Подробный поваренский и кандитерский словарь |publisher=Печатан на кошт Т. Полежаева |year=1792 |volume=1 |page=196 |language=ru |access-date=2022-01-29}} The recipe also included a brochure translated from German "О грибах, употребляемых в пищу" from 1834, which proposed pepper, bay leaves, mustard, and cloves as spices for marinating mushrooms.{{Cite book |url=https://books.google.com/books?id=TNIfY23vlL8C&dq=%D0%B3%D1%80%D0%B8%D0%B1%D0%BE%D0%B2%D1%8A+%D1%83%D0%BA%D1%81%D1%83%D1%81&pg=PP8 |title=О грибах, употребляемых в пищу |publisher=Tipografia M. Ponamareva |year=1834 |pages=16–17 |language=ru |access-date=2022-01-29}} Marinating forest mushrooms, specifically ceps, was also suggested in the German work Neues auf Erfahrung gegründetes leichtfaßliches Kochbuch für jede Haushaltung by M. A. Salzmann from 1835.{{Cite book |last=Salzmann |first=M. A. |url=https://books.google.com/books?id=me5XAAAAcAAJ&dq=eingelegte%20steinpilze&pg=PA273 |title=Neues auf Erfahrung gegründetes leichtfaßliches Kochbuch für jede Haushaltung |publisher=Carl Werfer |year=1835 |location=Kaschau |page=273 |language=de |access-date=2014-05-11}}

In Poland, in the 19th century, an anonymous Polish publication Kucharka wiedeńska provided a recipe for preserving mushrooms.

Marinated mushrooms also appeared in the cookbook by Lucyna Ćwierczakiewiczowa from 1893,{{Cite book |last=Ćwierczakiewiczowa |first=Lucyna |author-link=Lucyna Ćwierczakiewiczowa |url=http://polona.pl/item/902542/3/ |title=Jedyne praktyczne przepisy konfitur, konserw, soków, marynat, wędlin, wódek, likierów, win owocowych, ciast i t. p. |publisher=Księgarnia Gebethnera i Wolffa |year=1893 |edition=15 |location=Warsaw |pages=149–153 |language=pl |access-date=2013-12-30}} where the author provided a method for marinating them. She also pointed out an alternative method for marinating mushrooms, which she believed was commonly used by chefs: rinsed mushrooms should be placed in boiling, heavily salted water, and after boiling, drained and poured into jars with cold vinegar with a small amount of spices.

This dish was also mentioned in the Soviet encyclopedia "Краткая энциклопедия домашнего хозяйства" (Moscow, 1960) and in the commodity dictionary "Товарный словарь" (vol. III, Moscow, 1957).{{Cite book |url=https://1lib.pl/dl/2553369/9c04bd |title=Товарный словарь |publisher=Государственное издательство торговой литературы |year=1957 |editor-last=Пугачёв |editor-first=И.А. |volume=3 |location=Moscow |pages=413–415}}

In Powieści mniejsze by Nikolai Gogol, depicting the daily life of the society in which the writer lived, one can read about various types of marinated mushrooms, such as those marinated in cherry vinegar with cloves and walnuts or those marinated with currant leaves and nutmeg, served as appetizers by Pulcheria Ivanovna to her guests.{{Cite book |last=Gogol |first=Nikolai |author-link=Nikolai Gogol |title=Powieści mniejsze |publisher=Biblioteka Najciekawszych Powieści i Romansów |year=1871 |location=Lviv |page=21}}

In Mikhail Bulgakov's novel The Master and Margarita, Behemoth accompanies his vodka with marinated boletus while Woland converses with Stepan Likhodeev in the latter's bedroom at Sadovaya 302a. In the same novel, Arkady Apollonovich Sempleyarov, the chairman of the Acoustic Committee of Moscow theaters, is eventually transferred to the position of manager of a forest produce collection point in Bryansk, causing the residents of Moscow to now eat salted mushrooms and marinated boletus, they cannot praise them enough and are enthusiastic about the fact that Arkady Apollonovich changed his job.{{Cite book |last=Bułhakow |first=Michaił |title=Mistrz i Małgorzata |publisher=Czytelnik |year=1988 |pages=93–105, 497 |language=pl |translator-last=Lewandowska |translator-first=Irena |translator-last2=Dąbrowski |translator-first2=Witold}}

In Olga Tokarczuk's short story Przetwory from the collection {{Interlanguage link|Opowiadania bizarne|pl|Opowiadania bizarne}} (2018), a fifty-year-old unemployed man sustains himself on preserves prepared by his mother before her death. His last meal consists of the contents of a jar labeled Marinated Mushrooms, 2005. These "mushrooms" turned out to be poisonous – a mistake in the labeling was a warning that he ignored.{{Cite journal |last1=Wydział Filologiczny, Uniwersytet w Białymstoku |last2=Larenta |first2=Anna |date=2018 |title=Grzybnia jako metafora w twórczości Olgi Tokarczuk |url=https://repozytorium.uwb.edu.pl/jspui/handle/11320/8676 |journal=Białostockie Studia Literaturoznawcze |issue=13 |pages=201–218 |doi=10.15290/bsl.2018.13.14}}

Category:Polish cuisine

Category:Appetizers

Category:Mushroom dishes

Category:Snack foods