Champignons marinated in soy sauce

Champignons marinated in soy sauce can be used as an appetizer or side dish, or included in salad recipes. By marinating in soy sauce, the mushrooms acquire a caramel color. For champignons, a type of tamarin soy sauce is suitable. It's the perfect low-salt option for any meal. When choosing a sauce, pay attention to the composition. Only soy, wheat and salt should be listed on the label. Natural soy sauce is transparent and light brown when held to light.

1. Calories
   119,36 kcal
2. Protein
   3,01 gram
3. Fat
   9,84 gram
4. Carbohydrates
   5,19 gram
5. ~ Time
   1 H 15 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Black pepper ground

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   to taste
2. Dill

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   5 g
3. Garlic

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   2 cloves = 10 g
4. Sunflower oil refined

   ---

   
   50 ml = 50 g
5. Soy sauce

   ---

   
   30 ml = 30 g
6. Apple vinegar

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   15 ml = 15 g
7. Sugar

   ---

   
   6 g
8. Ground coriander

   ---

   
   3 g
9. Bay leaf

   ---

   
   1 piece = 1 g
10. Salt

    ---

    
    3 g
11. Champignons

    ---

    
    400 g

Steps:

1. 
   Wash the champignons in cold water and dry on paper towels. Boil the mushrooms and drain in a colander. Wash the dill, dry and finely chop. Peel the garlic, chop finely.
2. 
   Prepare the marinade. In a deep bowl, combine soy sauce with all the spices (ground coriander, bay leaf, a pinch of salt and ground black pepper) and apple cider vinegar. Add dill, finely chopped garlic and oil. Sprinkle with sugar and mix the products.
3. 
   Proceed to the final stage. Transfer the mushrooms to the bowl with the marinade and mix thoroughly. Cover the container with film or transfer the mushrooms along with the marinade into a jar and cover with a lid. Place the marinated mushrooms in the refrigerator.
4. 
   Place marinated champignons in soy sauce in a small salad bowl and serve.