Salted Mushrooms Recipe
Cooking these mushrooms takes about 15 minutes. This recipe is convenient when you need to quickly put it on the table and need some kind of snack. You can cook these mushrooms first and then do the rest of the dishes. There is no danger in this, because champignons are often eaten raw, and in this recipe they are salty and with a crispy crust turn into tender meat, combined with onions, garlic and dill forming an excellent snack.
Servings Prep Time
1 3minutes
Cook Time
15minutes
Servings Prep Time
1 3minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Cut the mushrooms into thin slices (2-3 mm) so that they are salted faster. First cut in half, and then each half into slices.
  2. Chop the dill medium. To enhance the taste of dill, you can rub it with the flat side of a knife with salt and garlic (then it will let the juice out faster), but I didn’t do that, because I love when dill is entirely in mushrooms.
  3. Peel and chop the garlic.
  4. Chop the onion quite finely.
  5. Put the chopped mushrooms in a bowl, sprinkle with salt and mix gently with your fingertips. It is important not to overdo it with salt, but also not to pour enough – mushrooms should start to give juice. So taste it and adjust it if necessary. Then add dill, garlic and onion to the bowl, add sugar and lemon juice, pour vegetable oil (it will absorb the flavors of dill, onion and garlic and transfer them to mushrooms) and mix again. Let stand for 10 – 15 minutes.
  6. Serve as an appetizer to other dishes or on your own.
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