Button mushroom and carrot starter

Nutrition

Instructions

1. 1

   Prepare all the ingredients for the button mushroom and carrot starter.

   
2. 2

   In a small bowl, combine two garlic cloves put through a press, half a teaspoon of salt and one tablespoon of sugar.

   
3. 4

   Add seven grams of Korean-carrot seasoning (or a mix of black and red pepper, basil and ground coriander) and stir the dry ingredients together.

   
4. 5

   Pour seventy millilitres of vegetable oil into the bowl of seasonings.

   
5. 6

   Pour seventy millilitres of 6% table vinegar into the main bowl.

   
6. 7

   Mix everything in the bowl and leave the dressing to infuse.

   
7. 8

   Grate one medium carrot on a Korean-carrot grater (a regular coarse grater works too).

   
8. 9

   Cut half a kilogram of button mushrooms into medium pieces, put them in a saucepan and cover with one and a half litres of boiling water.

   
9. 10

   Add a quarter teaspoon of salt to the saucepan, bring to the boil over high heat and cook the mushrooms for three to four minutes until done.

   
10. 12

    Drain the mushrooms in a colander and pour the broth into a suitable container.

    
11. 13

    Transfer the boiled mushrooms to a large bowl.

    
12. 14

    Add the grated carrot to the bowl with the boiled mushrooms.

    
13. 15

    Pour the prepared dressing into the bowl.

    
14. 16

    Mix all the ingredients together well.

    
15. 17

    Cover the bowl and leave the salad to infuse for two to three hours.

    
16. 18

    Arrange the finished salad on individual plates and serve.

    
17. 19

    Serve the starter at the table.