Ingredients
For the marinade:
- 10 pieces Mushrooms champignon
- 500 ml Water
- 1 tablespoon Sugar
- 1 tablespoon Salt
- 3 pieces Allspice (peas)
- 2 pieces Cloves
- 1 piece Bay leaf
- 50 ml Vinegar (9%)
For the filling:
- 100 gram Cottage cheese
- 1 tablespoon Dill
- 1 piece Marinade cucumber
- 1 clove Garlic
- 0,25 teaspoon Cayenne pepper
Additional:
- Lettuce / Lettuce (leaves) for serve
Instructions
- Put on the stove to cook the marinade. Pour water, put sugar and salt, stir. Add allspice, cloves, bay leaf, bring to a boil and spread the mushrooms. Before you put them in the marinade, clean the mushrooms and remove their leg. Cook for 5 minutes and pour the vinegar. Bring back to a boil and remove from heat.
- For snacks, it is better to take champignons in size that will immediately fit in your mouth. Leave them to the marinade until it cools down. With a slotted spoon, we get them on a paper towel, get wet.
- Making the filling. In a bowl, spread the cheese cottage cream. Add chopped dill, garlic, finely chopped hot cucumber, cayenne pepper (red hot), all carefully combine. On a serving plate, I will put salad leaves and stuffed caps of pickled mushrooms on them. Fill the mushrooms tightly with a teaspoon. I put on top of another thinly sliced slice of cucumber, which I had left from the filling.
- Serve.