Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Oyster mushrooms300 g
- Carrot80 g
- Onion80 g
- Saltto taste
- Sugar1 tsp
- Ground coriander1 tsp
- Chili pepper1 pcs
- White wine vinegar2 tbsp
- Tabasco1 tbsp
- Garlic3 cloves
- Parsley20 g
- Dill20 g
- Vegetable oil3 tbsp
Nutrition
per 100 g
- Calories
- 97 kcal
- Protein
- 3 g
- Fat
- 8 g
- Carbohydrates
- 5 g
Instructions
I try to choose small mushrooms for this appetizer so they don't need slicing. But if the mushrooms are large, it's fine to cut them into strips. Put the prepared oyster mushrooms in a pot, add water and salt. Place over heat, bring to a boil and cook for 5 minutes. Drain the cooked mushrooms and let cool. Prepare the vegetables: grate peeled carrot on a special Korean-salad grater. Peel the onion and cut into thin half-rings. Mix the vegetables in a bowl, add salt, sugar, coriander and pepper, and stir everything. Pour in the vinegar and Tabasco, squeeze in the garlic. Stir again. Add the boiled oyster mushrooms, finely chopped parsley and dill to the spicy vegetable mixture. Dress with vegetable oil. Stir and serve. This is perhaps one of the fastest ways to prepare pickled mushrooms. Enjoy!
