No matter how many pickled mushrooms I cook, they are always eaten quickly. Especially my household loves mushrooms in soy sauce. I add a little garlic and try not to digest it. Without too much modesty, the mushrooms turn out to be perfect.
Ingredients
- Champignons - 2 kg
- Garlic - 5 teeth
- Soy sauce - 3 tbsp.l .
- Vinegar - 100 ml
- Vegetable oil - 50 ml
- Black Pepper - 10 peas
- Allspice - 5 peas
- Mustard (in grains) – 1 art.l.
- Sugar - 1 tsp.
- Salt - 60 g
- Water - 1 l
Step-by-step cooking recipe
Wash the champignons, cut large specimens.
Pour cold water and boil for 10 minutes.
Put the mushrooms in a colander and leave to drain.
In a separate saucepan, mix water, sugar, salt, spices and coarsely chopped garlic cloves.
Add the mushrooms, butter, soy sauce and cook for 5 minutes after boiling.
Pour in the vinegar, remove from the heat and immediately arrange in jars. Roll up and wrap up with a thick towel for a day.
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