Marinovannye Gribi (Russian Marinated Mushrooms)
Little button mushrooms simmered in a sweet-sour dill and garlic marinade. A zakuski-table favourite with rye bread and vodka, or just potatoes.
- Time30 min plus overnight
- LevelEasy
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 52kcal
- 5.6gcarbs
- 3.7gof which sugars
- 2.7gfat
- 0.8gsaturates
- 2.2gprotein
- 2.2gfibre
- 1.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wipe the mushrooms clean with kitchen paper. Do not soak them, as they take on water.
- 2
Put the water, vinegar, salt, sugar, peppercorns, allspice and bay leaves in a medium pan. Bring to the boil, stirring to dissolve the salt and sugar.
- 3
Add the mushrooms and push them under the liquid. Simmer gently for 10 minutes, until they are tender and have shrunk a little.
10 min - 4
Stir in the garlic and oil and take off the heat. Leave to cool, uncovered, for 30 minutes.
30 min - 5
Spoon the mushrooms and all the liquid into a clean jar or bowl and scatter over the dill. Cover and chill overnight so they take on the flavour.
- 6
Serve cold with black or rye bread, boiled potatoes or on a plate of zakuski. Keep covered in the fridge and eat within 7 days. Do not leave them at room temperature for long.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
