How to pickle mushrooms so that they retain their color, taste and aroma?
Ingredients:
champignons - 1 kg;
water - 200 ml;
sunflower oil - 120 ml;
salt - 2 tsp;
allspice peas;
sugar - 2 tablespoons;
bay leaf - 4 pcs.;
vinegar - 100 ml;
onion - 1 pc.;
carrot - 1 pc.
Preparation:
Clean the champignons. If the mushrooms are large, cut them in half. Cut the onion and carrot into small cubes.
Pour water into the pan. Add oil, salt, pepper, sugar, bay leaf, vinegar, onion and carrot. Bring to a boil and cook for a few minutes. Then pour the mushrooms and cook for another 5 minutes.
Transfer the champignons to a sterilized jar.
Tip: it is better to choose mushrooms of the same size, because this way they will be evenly saturated with marinade!
Enjoy with Fungi Farm!
Ingredients:
champignons - 1 kg;
water - 200 ml;
sunflower oil - 120 ml;
salt - 2 tsp;
allspice peas;
sugar - 2 tablespoons;
bay leaf - 4 pcs.;
vinegar - 100 ml;
onion - 1 pc.;
carrot - 1 pc.
Preparation:
Clean the champignons. If the mushrooms are large, cut them in half. Cut the onion and carrot into small cubes.
Pour water into the pan. Add oil, salt, pepper, sugar, bay leaf, vinegar, onion and carrot. Bring to a boil and cook for a few minutes. Then pour the mushrooms and cook for another 5 minutes.
Transfer the champignons to a sterilized jar.
Tip: it is better to choose mushrooms of the same size, because this way they will be evenly saturated with marinade!
Enjoy with Fungi Farm!