Kimchi milk mushrooms

Name: Kimchi milk mushrooms
Total time: 15 min
Yield: 6
Ingredients: Salted milk-cap mushrooms (gruzdi) 650 g; 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

6 servings

15 minutes

The recipe was shared with us by the chef of the AQ Kitchen restaurant Andrey Zhdanov.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

171.5

kcal

5.6g

grams

9.1g

grams

20.8g

grams

Ingredients

6servings

Salted milk-cap mushrooms (gruzdi)

650

g

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

Cooking steps

1
Combine all sauces, oil, and vinegar in one container.
Required ingredients:
1. 9% table vinegar: 70 ml
2. Sweet chili sauce: 150 ml
3. Vegetable oil: 40 ml
4. Kimchi sauce: 200 g
5. Chinese soy sauce: 180 ml

2
Crush the garlic with a knife. Add to the sauce.
Required ingredients:
1. Garlic: 30 g

3
Load the washed salted mushrooms into this container. Mix carefully.
Required ingredients:
1. 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.

Kimchi milk mushrooms

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