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Pickled mushrooms in Korean

0
1770
Kitchen Asian
Calorie content 10 kcal
Portions 2 p.
Cooking time 120 minutes
Proteins * 0.1 g
Fats * 0.7 g
Carbohydrates* 2.4 gr.
* per 100 gr. product
Pickled mushrooms in Korean
Content

Honey mushrooms marinated in Korean, perfectly diversify the collection of blanks. Mushrooms cooked according to this recipe turn out to be unusually aromatic and slightly piquant. The fried onions in the dish emphasize the taste of the mushrooms.

Ingredients

Cooking process

step 1 out of 11
Rinse and peel the mushrooms, and then boil them for fifteen minutes from the moment they boil.
step 2 out of 11
Next, you need to discard the mushrooms in a colander, rinse well and fry in a frying pan heated with vegetable oil until golden brown.
step 3 out of 11
Next, add finely chopped peeled onions to the mushrooms and continue cooking over moderate heat.
step 4 out of 11
Transfer the mushrooms and onions to a bowl when they are cooked through.
step 5 out of 11
Peel and chop the carrots and garlic. It is better to chop finely, but you can be guided by your taste.
step 6 out of 11
Stir carrots and garlic with fried mushrooms and onions and season with salt. Add pepper mixture, salt and stir.
step 7 out of 11
Sterilize the jars, dry them. Boil the lids.
step 8 out of 11
Dissolve the vinegar, butter and sugar in the mushroom oil. Add a glass of water and spices to taste. Boil the marinade.
step 9 out of 11
Pour the marinade into the jars with tightly tamped mushrooms to the very neck of the jars.
step 10 out of 11
Next, you need to pasteurize the workpiece for forty minutes from the moment the water boils in the pan. Roll up the cans immediately.
step 11 out of 11
Turn the mushrooms upside down and warm. When the workpiece is completely cool, store it in a special place.

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