Composition / ingredients
Cooking method
Mushrooms for such a snack, I try to choose small ones so that they do not need slicing. But if the mushrooms are large, it will be quite normal to cut them into strips.
We put the prepared oyster mushrooms in a saucepan, add water, salt. We send it to the fire, bring it to a boil and cook for 5 minutes.
Filter the finished mushrooms, let them cool down.
Preparing vegetables: we rub the peeled carrots on a special grater for Korean salads. Peel the onion, cut into thin half rings. Mix the vegetables in a bowl, add salt, sugar, coriander and pepper, mix everything. Pour vinegar, Tabasco, squeeze garlic. Mix again.
Add boiled oyster mushrooms, finely chopped parsley and dill to the resulting spicy vegetable mixture. Fill with vegetable oil. Mix and serve to the table. This is probably one of the fastest ways to cook pickled mushrooms.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Pickled oyster mushrooms - 23 kcal/100g
- Oyster mushrooms are fresh - 38 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- White wine vinegar - 14 kcal/100g
- Chili pepper - 40 kcal/100g
- Ground coriander - 25 kcal/100g
- Tabasco sauce - 12 kcal/100g
