Korean-style Mushrooms
Description
The recipe won't take much time. Pickled mushrooms have long been a staple among appetizers on the Russian table. But sometimes you want something new made from your favorite ingredients. This Korean-style mushroom recipe is perfect for you. The same crunchy little mushrooms, but prepared in a slightly different way. A simple step-by-step recipe with photos will help you avoid mistakes. And the result will delight everyone gathered at the table. Happy holidays to you!
Instructions
- 1
Step 1
Trim the stems off the mushrooms and rinse them thoroughly under running water.
- 2
Step 2
If the mushrooms are very large, it's better to slice them.
- 3
Step 3
Place the washed mushrooms in a pot and cover with cold water 2 cm above the surface of the mushrooms. Place over heat. As soon as the mushrooms begin to boil, progress the heat and simmer for 15 minutes. Set aside the cooked mushrooms to cool directly in this water.
- 4
Step 4
Wash the bell peppers, clean them, and cut into thin strips.
- 5
Step 5
Peel the onion and slice into half-moons.
- 6
Step 6
Wash the carrots, peel them, and grate on a grater.
- 7
Step 7
Pour vegetable oil into a skillet and lightly sauté the onion and carrots.
- 8
Step 8
Put all marinade ingredients in a saucepan—soy sauce, olive oil, salt, sugar, pepper, and vinegar. Squeeze the juice from half a lemon. Finely chop the garlic and add it to the marinade. Pour in half a cup of the water in which the mushrooms were cooked. Place the saucepan over heat and bring the marinade to a boil, but do not let it boil. Stir well to dissolve the sugar and salt.
- 9
Step 9
Drain the water well from the mushrooms. Into the pot where only the mushrooms remain, add the sautéed vegetables and diced bell pepper. Add a bay leaf and black peppercorns, and pour hot marinade over everything. Let the mushrooms cool. Then refrigerate the mushrooms for 24 hours.
- 10
Step 10
After 24 hours, the mushrooms can be served. They can be garnished with herbs.