Ingredients
- 500 gram Champignons
- 1 glass White dry wine
- 5 tablespoons Vegetable oil
- Lemon juice
- 3-4 pieces Black pepper (peas)
- 2-3 pieces Bay leaf
- Salt
- Sugar (to taste)
- 1 glass Water
Instructions
- Wash the mushrooms well and cut into slices. I like not too small, so I cut the large one in half, leave the small one intact.
- In a saucepan, mix wine, water, lemon juice and vegetable oil. Add salt and sugar to taste (for my taste it turned out to be 1 tsp of both). Then put the bay leaf, pepper, bring to a boil and simmer for 3-4 minutes.
- Put the prepared mushrooms in the boiling marinade and cook for 10 minutes. Let cool in the broth and toss in a colander.
- Put the cooked mushrooms in a salad bowl and sprinkle with green onions and parsley.