Korean Mushroom Salad
4 servings
45 minutes
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
Calories186.5kcal
Proteins10.4grams
Fats4.8grams
Carbohydrates23.3grams
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 (MSG)
to taste
Ground black pepper
to taste
Salt
to taste
1
Dissolve sugar and a little salt in water, add vinegar.
- 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.
- Garlic: 2 cloves
- Ground black pepper: to taste
- Bay leaf: 2 pieces
- Mustard: 1 tablespoon
- Monosodium glutamate (MSG): 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.
- 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.
- Vegetable oil: 100 ml
5
Slice the onion into rings and place it on the mushrooms.
- Onion: 1 head
