Champignons marinated with carrots

Marinated champignons are often used in salad and appetizer recipes. You can prepare them at home, independently controlling the amount of flavoring additives. The process involves cooking mushrooms and soaking them in a marinade, where they are imbued with the aroma and flavor of herbs and spices. For pickling, choose mushrooms with snow-white caps that have not yet opened.

1. Calories
   71,01 kcal
2. Protein
   1,58 gram
3. Fat
   4,95 gram
4. Carbohydrates
   5,15 gram
5. ~ Time
   8 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Champignons

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   200 g
2. Carrot

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   70 g
3. Onions

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   25 g
4. Garlic

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   7 cloves = 35 g
5. Dill

   ---

   
   5 g
6. Black pepper ground

   ---

   
   6 g
7. Bay leaf

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   1 piece = 1 g
8. Vegetable oil

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   16 ml = 16 g
9. Salt

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   10 g
10. Sugar

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    6 g
11. Water

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    250 ml = 250 g
12. Dining vinegar 9%

    ---

    
    30 ml = 30 g

Steps:

1. 
   Wash the mushrooms and cook in boiling water. Peel the onion, cut a quarter of the onion into small cubes. Peel the garlic and cut into thin slices. Wash, peel and grate the carrots for Korean salads.
2. 
   Make a fry. Heat 1 tablespoon of oil in a frying pan, add the chopped onion and fry over medium heat until soft, then add the garlic and fry the vegetables together for about 1 minute.
3. 
   Prepare the marinade for the mushrooms. Mix water, salt and sugar in a bowl or small saucepan, add bay leaf and black pepper, immediately pour in oil and vinegar. Wait for it to boil and cook the marinade for 20-30 seconds.
4. 
   Start marinating the mushrooms. Add chopped carrots, onions and garlic to the mushrooms. Pour the hot marinade over the prepared vegetables. Leave for 1 hour at room temperature.
5. 
   Place marinated champignons with carrots in a jar. Place the mushrooms and vegetables into a jar; if packed tightly, the stated amount of ingredients will fit into a half-liter jar. Pour over the marinade left over from the champignons. Close with a nylon lid and place the workpiece in the refrigerator.
6. 
   Serve pickled mushrooms with carrots as an appetizer, first placing them in a small salad bowl and sprinkling with chopped dill.