Use champignons and carrots for the recipe. Mushrooms with carrots go well, champignons acquire a beautiful shade and a light sweetish aftertaste. Also use spices, oil, and vinegar. Take garlic, bay leaf, and allspice peas.
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Vegetables / Carrots / Mushrooms
- Champignons - 250 Grams
- Carrots - 60 Grams
- Garlic - 2 Cloves
- Water - 500 Grams
- Sugar - 0.5 Teaspoons
- Salt - 1 Teaspoon
- Bay leaf - 1-2 pieces
- Allspice - 4-5 pieces
- Table vinegar 9% - 1 tbsp. the spoon
- Vegetable oil - 2 tbsp. spoons
How to cook "Pickled mushrooms with carrots"
Prepare all ingredients.
Boil water, add salt, sugar, add bay leaf and stir. Bring to a boil.
Pour in oil, add allspice, pour in 9% table vinegar and mix the marinade. Cook for a couple of minutes and you're done.
Rinse the mushrooms, cut into halves. In this form, the mushrooms are better marinated.
Place the mushrooms in the boiling marinade.
Pour carrots and garlic cloves into half rings to the mushrooms. Cook everything together for 5-7 minutes.
The mushrooms are ready, turn off the heat and let cool on the table at room temperature.
Arrange the mushrooms and carrots in glass jars or containers. Close the lid and refrigerate for 5-6 hours so that the appetizer is completely marinated.
Serve the appetizer cold. Enjoy your meal!