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Pickled mushrooms with vegetables

Marinated Mushrooms with Vegetables

A terrific appetizer for any party spread! The mushrooms come out wonderfully tender. If you like things spicy, add a little cayenne or some chopped chile to the marinade. Dig in!

Ириша

Recipe author

Composition / ingredients

Servings:

White button mushrooms

500

Onion

0.5

Bell pepper

0.5

Carrot

0.5

Garlic

Fresh herbs

Water

300

Sugar (level)

Salt (heaping)

Table vinegar

Vegetable oil

Allspice

Peppercorns

Cloves

Ground coriander

Mustard

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 50 % 5 g

Carbohydrates 30 % 3 g

66 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 30 min

Step 1:

Ingredients.
Step 2:

Wash the mushrooms and, if they're large, cut them into 4 or more pieces.
Step 3:

Boil the mushrooms for 5 minutes.
Step 4:

Prep the vegetables. Dice the onion and bell pepper, slice the garlic thin, and julienne the carrot (I used a Korean-carrot julienne grater).
Step 5:

Pour the water into a saucepan and add the salt, sugar, and spices. Set over heat and bring to a boil, stirring so the salt and sugar dissolve, then take it off the heat. Stir the oil and vinegar into the marinade. Be sure to taste it and add more salt, sugar, or vinegar as needed.
Step 6:

Add the vegetables and finely chopped herbs.
Step 7:

Add the mushrooms. Stir and let everything cool completely. Transfer to a jar and refrigerate for 6 hours. After 6 hours, the appetizer is ready.
Step 8:

Enjoy!