| Cook Time | 35 minutes |
| Servings |
Ingredients
- 250 gram Champagnons
- 70 gram Carrot
- 2 cloves garlic
- 1 piece Onion
- 0,5 teaspoon Salt
- 2 tablespoons Vinegar (9%)
- 0,5 teaspoon Coriander
- 0,25 teaspoon Black pepper
- 0,25 teaspoon Peppers red hot chilli
- 1 teaspoon Basil or to taste
- 120 ml Vegetable oil
- Water for cooking mushrooms
Ingredients
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Instructions
- Wash the mushrooms (if clean, then wipe), place in boiling water and cook for 10 minutes. Then fold into a colander, let the water drain, cool and cut into thin plates. Grate the peeled carrots on a large grater. Cut the onion into thin half-rings, and then in half. Cut the garlic into thin plates. Measure the spices ( coriander, ground black pepper, red hot pepper, Basil, salt, sugar), they can be replaced with ready-made spices for Korean carrots.
- Place the mushrooms and vegetables in a saucepan, add the spices, salt, sugar and vinegar. Mix everything well.
- In a saucepan, heat the vegetable oil until it bubbles (I took refined sunflower oil), pour it into the pan and mix. Cover tightly with a lid and leave overnight in a cool place. For convenience, you can put it in a jar after cooling down.
- Time is up and you can try! The mushrooms were marinated, and the carrots, too, remained a little firm. The recipe promised a sweet and sour taste. And so it happened! If you want to be sharper, then ready-made spices are perfect for Korean carrots. If they are not, then increase the spices and salt to taste and desire.
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