Korean Mushroom Salad

4 servings

45 minutes

The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.

Energy value per serving

• Calories: 186.5
• Proteins: 10.4g
• Fats: 4.8g
• Carbohydrates: 23.3g

Ingredients

• Fresh mushrooms: 1 kg
• Vinegar: 250 ml
• Water: 500 ml
• Sugar: 50 g
• Mustard: 1 tbsp
• Vegetable oil: 100 ml
• Garlic: 2 clove
• Onion: 1 head
• Bay leaf: 2 pc
• Monosodium glutamate: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Dissolve sugar and a little salt in water, add vinegar.

   Required ingredients:

   • Sugar: 50 g
   • Salt:  to taste
   • Water: 500 ml
   • Vinegar: 250 ml

2. Bring the mixture to a boil, add garlic, pepper, bay leaf, mustard, and monosodium glutamate.

   Required ingredients:

   • Garlic: 2 cloves
   • Ground black pepper:  to taste
   • Bay leaf: 2 pieces
   • Mustard: 1 tablespoon
   • Monosodium glutamate:  to taste

3. Clean the mushrooms, boil them in salted water, drain in a colander, pour with the prepared marinade, and let it sit for 15-20 minutes.

   Required ingredients:

   • Fresh mushrooms: 1 kg
   • Salt:  to taste

4. Then drain the marinade and pour vegetable oil over the mushrooms so that it completely covers them.

   Required ingredients:

   • Vegetable oil: 100 ml

5. Slice the onion into rings and place it on the mushrooms.

   Required ingredients:

   • Onion: 1 head