Oyster mushrooms with onions and carrots
4 servings
30 minutes
Oyster mushrooms with onions and carrots are a simple yet surprisingly delicious dish of Russian cuisine. Its roots go back to the traditions of preparing mushroom appetizers, where umami-rich mushrooms are complemented by aromatic vegetables and spices. Tender oyster mushrooms sautéed with golden onions and sweet carrots acquire a rich flavor, while garlic and vinegar add zest. The dish is perfect as an independent appetizer, a side dish for meat, or an addition to mashed potatoes. After a short infusion, the ingredients reveal their aromas, and fresh dill adds freshness and lightness. This is a wonderful way to enjoy the richness of forest mushrooms in a simple yet refined manner.
1
Slice the oyster mushrooms and boil them, sauté finely chopped onion and grated carrot.
- Oyster mushrooms: 1 kg
- Onion: 1 piece
- Carrot: 1 piece
2
Mix boiled oyster mushrooms with onion and carrot and fry for 10 minutes. Remove from heat, add minced garlic, salt, and pepper.
- Oyster mushrooms: 1 kg
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
When everything cools down, add vinegar to taste. Let it steep. Fresh dill can be added.
- Vinegar: to taste
- Dill: to taste