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Korean Mushroom Salad

4 servings

45 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

186.5

kcal

10.4g

grams

4.8g

grams

23.3g

grams

Ingredients

4servings

Fresh mushrooms

1

kg

250

ml

500

ml

50

g

1

tbsp

100

ml

2

clove

1

head

2

pc

Monosodium glutamate (MSG)

to taste

Ground black pepper

to taste

to taste

Cooking steps

1
Dissolve sugar and a little salt in water, add vinegar.
Required ingredients:
1. Sugar: 50 g
2. Salt: to taste
3. Water: 500 ml
4. Vinegar: 250 ml

2
Bring the mixture to a boil, add garlic, pepper, bay leaf, mustard, and monosodium glutamate.
Required ingredients:
1. Garlic: 2 cloves
2. Ground black pepper: to taste
3. Bay leaf: 2 pieces
4. Mustard: 1 tablespoon
5. 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.
Required ingredients:
1. Fresh mushrooms: 1 kg
2. Salt: to taste

4
Then drain the marinade and pour vegetable oil over the mushrooms so that it completely covers them.
Required ingredients:
1. Vegetable oil: 100 ml

5
Slice the onion into rings and place it on the mushrooms.
Required ingredients:
1. Onion: 1 head

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