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.