Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
Vegetables:
Button mushrooms500 g- Onion0.5 pcs
- Bell pepper0.5 pcs
- Carrot0.5 pcs
- Garlic3 cloves
- Herbsto taste
For the marinade:
Water300 ml- Sugar1 tbsp(level)
- Salt1 tsp(heaped)
- White vinegar3 tbsp
- Vegetable oil3 tbsp
- Allspice berriesto taste
- Peppercornsto taste
- Clovesto taste
- Ground corianderto taste
- Mustardto taste
- Bay leafto taste
Nutrition
per 100 g
- Calories
- 58 kcal
- Protein
- 2 g
- Fat
- 4 g
- Carbohydrates
- 3 g
Instructions
Ingredients
Wash the button mushrooms and, if the mushrooms are large, cut them into 4 or more pieces.
Boil the mushrooms for 5 minutes.
Prepare the vegetables. Dice the onion and bell pepper, slice the garlic, and julienne the carrot (I grated it on a Korean carrot grater).
Pour the water into a pot, add the salt, sugar and spices. Place the pot over heat and bring to a boil, stirring to dissolve the salt and sugar, then remove from heat. Add the oil and vinegar to the marinade. Be sure to taste the marinade and, if necessary, add salt, sugar or vinegar.
Add the vegetables and finely chopped herbs.
Add the mushrooms. Stir and leave to cool completely. Transfer the mixture to a jar and place in the refrigerator for 6 hours. After 6 hours, the appetizer is ready.
Enjoy!
