Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Button mushrooms500 gsmall
- Vinegar essence5 ml70%
- Vegetable oil70 g
- Salt7.5 g
- Sugar10 g
- Peppercorns10 gblack
- Bay leaf2 pcs
- Chili pepper15 g
- Onion80 gred
- Garlic3 cloves
- Dill15 gfresh, chopped
Nutrition
per 100 g
- Calories
- 119 kcal
- Protein
- 3 g
- Fat
- 10 g
- Carbohydrates
- 4 g
Instructions
Wash the mushrooms and drain them in a colander to let all the water drain off. Put them in a dry frying pan. Fry the button mushrooms for 7 minutes (during this time they release their own liquid and literally stew in it). In a separate container, mix the marinade ingredients: vinegar essence, vegetable oil, salt and sugar, peppercorns, bay leaf, and chili pepper cut into pieces. Slice the onion into half rings, crush the garlic with a garlic press, and finely chop the dill. When all the liquid has evaporated from the mushrooms, pour the marinade directly into the frying pan, and stew covered with a lid over very low heat for about 10 minutes. Then transfer the button mushrooms with the remaining marinade to a pot, add the onion with the garlic and chopped dill, stir, cover with a lid, and leave to cool. After about 1–1.5 hours, the pickled mushrooms can be served. Enjoy!
