Oyster mushrooms are very different from wild mushrooms in taste and texture. And they are also well suited for Asian-style recipes, where similar wood mushrooms are usually used. I tell you how to cook oyster mushrooms in Korean and roll them up for the winter.
Ingredients
- Oyster mushrooms - 1 kg
- Korean carrots - 400 g
- Garlic - 3 clove
- Water - 400 ml
- Vinegar (essence) – 40 ml
- Sugar - 2 tbsp.l.
- Salt - 2 tbsp.l.
- Black Pepper - 9 peas
- Bay leaf - 3 pieces
- Soy sauce - 40 ml
Step-by-step cooking recipe
Cut oyster mushrooms into strips and chop the garlic.
Mix water, vinegar essence, sugar, salt, pepper and lavrushka, and bring to a boil.
Put the mushrooms in the marinade and boil for 20 minutes.
Remove the mushrooms from the marinade, let cool and mix with carrots, garlic and soy sauce.
Spread out in sterile jars more tightly.
Boil the marinade again, add to the jars and roll up.
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