Marinated mushrooms
Votes: 5
Time: 25 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A detailed recipe for a Greek dish with photos.
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:
- 450 g of washed fresh porcini mushrooms, shiitake mushrooms, or cremini mushrooms
- 1.5 tbsp. salt
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 1 cup champagne or white wine vinegar
- 6 black peppercorns
- 1 dried arbol chili pepper
- 2 bay leaves
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Recipes with similar ingredients: porcini mushrooms, shiitake mushrooms, Crimini mushrooms, lemon juice, champagne vinegar, wine vinegar, black pepper, pepper de arbol, bay leaf
Cooking the dish according to the recipe:
- Bring enough water to a boil in a saucepan to completely cover the mushrooms. Add salt, mushrooms, and lemon juice. Blanch the mushrooms for about 4-5 minutes. Pat them dry and place them in a jar.
Heat olive oil, vinegar, black pepper, chili pepper, and bay leaves. Pour this mixture over the mushrooms and refrigerate for at least 48 hours before serving.
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