Pickled mushrooms are very tasty to eat, they are very simple to make and they are full of flavor. As part of a summer barbecue, it is ideal for eating with greasy fish or meat.
If you want to make this marinated mushroom, you need to start the operation in advance so that the mushroom slices can be marinated in the vinegar solution for a while to better taste the mushrooms. By denatured "cooked" mushrooms, like citrus juice, boiled raw fish in ceviche. The result is a mushroom that retains freshness and firmness, with a subtle earthy taste, rich in premium olive oil and Dijon mustard, with the acidity of pickling and fresh herbs to brighten the mushrooms.
Specifically, water, vinegar, garlic, pickled spices, salt and red pepper powder are boiled in a large pot; add mushrooms. Cook for a few minutes until the mushrooms are soft. Pour the mixed soup of mushrooms and other ingredients into a large container. Cover and cool for more than 10 hours.
This dish is ideal for eating with oily fish, such as salmon, and adds an unusual flavor to the summer salad. After pickling, you can also sprinkle with a little sunflower oil and chopped fresh onions on top of the marinated mushrooms. Of course, the marinated mushrooms can be used as a side dish or salad.
1.Cut the mushrooms, chop the onions, and put them in a large bowl. Cover with vinegar and boiling water, cover with lid for 2 hours at room temperature, occasionally stir
2.Filter mushrooms and green onions and keep a little vinegar. Chopped herbs stir
3.Stir mustard, olive oil, salt and pepper with a small amount of marinade to aid in emulsification. Put the oil seasoning on the mushrooms when ready to eat
4.These mushrooms are beautifully matched with roasted oily fish and are best eaten on the same day.
Pickled-dried-ladle-mushroom
Pickled-mushroom
Pickled-ladle-mushroom
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