Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Button mushrooms1 kg
- Vegetable oil100 ml
- Sugar2 tbsp
- Salt1 tbsp
- Rice vinegar100 ml(or 70 ml of 9% table vinegar)
- Bay leaf4 pcs
- Ground black pepper1 tsp
- Ground red pepper1 tsp
- Ground coriander1 tsp
- Turmericto taste
- Water2 l
Nutrition
per 100 g
- Calories
- 40 kcal
- Protein
- 1 g
- Fat
- 3 g
- Carbohydrates
- 1 g
Instructions
Rinse the mushrooms with water. In a separate pot, bring 2 liters of water to a boil, adding the bay leaf. Then add the mushrooms to the boiling water and cook for 10 minutes over low heat. Drain the water and discard the bay leaf. Sprinkle the boiled mushrooms with red pepper, black pepper, coriander, and turmeric (just a little; it is only needed for a beautiful yellow color of the mushrooms). Heat the oil in a skillet until very hot, then pour it over the mushrooms so that the oil hits the dry spices. Add vinegar, sugar, and salt. Stir. Transfer the mushrooms to a jar and pour the same marinade over the top. Leave overnight. Taste in the morning. If something is missing, add to taste (salt, pepper, vinegar). The Korean-style pickled button mushrooms can be eaten right away or left for several days until the celebration. You can try sealing them. But I've never done it — in my jar they sit in the fridge, biding their time)))
