Kimchi milk mushrooms
6 servings
15 minutes
The recipe was shared with us by the chef of the AQ Kitchen restaurant Andrey Zhdanov.
Calories171.5kcal
Proteins5.6grams
Fats9.1grams
Carbohydrates20.8grams
9% table vinegar
70
ml
Sweet chili sauce
150
ml
Vegetable oil
40
ml
Garlic
30
g
Kimchi sauce
200
g
Chinese soy sauce
180
ml
1
Combine all sauces, oil, and vinegar in one container.
- 9% table vinegar: 70 ml
- Sweet chili sauce: 150 ml
- Vegetable oil: 40 ml
- Kimchi sauce: 200 g
- Chinese soy sauce: 180 ml
2
Crush the garlic with a knife. Add to the sauce.
- Garlic: 30 g
3
Load the washed salted mushrooms into this container. Mix carefully.
- Salted milk-cap mushrooms (gruzdi): 650 g
4
Transfer the mushrooms in sauce to a vacuum bag and place it in the refrigerator for 2 days. The temperature in the refrigerator should not drop below 0 and not rise above 5 degrees.
5
After two days, the mushrooms are ready.
