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Champignons salad with Korean carrots and onions

Marinated Mushroom and Korean-Style Carrot Salad

A bright, zesty make-ahead appetizer of poached button mushrooms and quick-pickled carrots. The juicy spiced carrots win you over with their color as much as their flavor, and the whole thing comes together with a sizzle of hot oil poured right over the aromatics. It's a refreshing change of pace alongside potatoes, rice, or a roast.

Anna

Recipe author

Champignons salad with Korean carrots and onions

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Composition / ingredients

Servings:

Button mushrooms

250

Carrots

350

Onion (salad / red)

Garlic

Parsley

Salt

Sugar

0.5

Ground coriander

Ground red pepper (cayenne)

Vegetable oil

Vinegar (9% / white)

Soy sauce

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 44 % 7 g

Carbohydrates 44 % 7 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make marinated mushroom and Korean-style carrot salad? Gather your ingredients. Use fresh, firm whole button mushrooms, ideally on the small side. You'll also want a few sprigs of parsley and a red salad onion. Pour about 2 cups (half a liter) of water into a saucepan and set it over high heat. Have a deep bowl ready for the salad, preferably one with a lid.
Step 2:

Stir 1/2 tsp of salt into the boiling water. Rinse the mushrooms under cold running water to wash off any grit. Drop them into the boiling water and simmer for 5 to 10 minutes, until they change color. The larger the mushrooms, the longer they'll need. Drain the water and let the mushrooms cool.
Step 3:

Rinse the parsley under cold running water and shake off the excess. Chop it finely. Peel and rinse the onion and garlic. Slice the onion into half-rings or quarters, and finely mince the garlic cloves with a knife.
Step 4:

Peel the carrots and rinse them under cold water. Cut them into thin matchsticks or run them through a Korean-carrot (julienne) grater. Put the shredded carrots in a deep bowl, add the sugar and salt, and toss, lightly scrunching the carrots with your hands to release their juices.
Step 5:

Make a small well in the center of the carrots. Pile the minced garlic and onion into it, then add the spices (coriander and cayenne).
Step 6:

Heat the vegetable oil until faint wisps of white smoke rise from the surface. Pour the screaming-hot oil straight over the onion, garlic, and spices. Add the vinegar and stir everything together well.
Step 7:

Add the chopped parsley and the cooled mushrooms. Toss the salad. Cover the bowl and refrigerate for 10 to 12 hours, stirring now and then.
Step 8:

Just before serving, stir in the soy sauce, add more salt if needed, and adjust the spices to taste. Serve as an appetizer or side. It's great with potatoes, rice, or meat.

Every oil is good only up to a certain point — its smoke point, beyond which it starts to burn and form harmful compounds. If you want to dig into which oils handle high heat best and which to skip, read more here.
After washing and trimming the mushrooms, spread them on a kitchen towel to soak up the extra water. Give them 15 to 20 minutes. Drying them well matters — waterlogged mushrooms turn out soggy.