Quick marinated champignons
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
The mushrooms are marinated with red onion in a quick brine made with apple cider vinegar. They're ready to eat in just 45 minutes. Small cremini mushrooms (with brown caps) work best for this recipe, but larger ones, halved, will work just as well. Quick-marinated mushrooms can be refrigerated for up to 5 days. They make a great appetizer for any lunch, dinner, or with alcoholic beverages.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup apple cider vinegar
- 1 tbsp. sugar
- 0.5 tsp cumin seeds
- 1 sprig of fresh thyme
- 450 g small cremini mushrooms (or large mushrooms cut in half)
- 0.5 cup thinly sliced red onion
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Recipes with similar ingredients: champignon mushrooms, red onion, cumin, thyme
Cooking the dish according to the recipe:
- In a medium saucepan, combine apple cider vinegar, sugar, cumin seeds, thyme, 1 cup salt, and 2/3 cup water. Bring to a boil, add mushrooms, and simmer for 4 minutes.
- Transfer to a heatproof bowl and add the onions. Let sit for 45 minutes or refrigerate, covered. Store for no longer than 5 days..
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