Recipe: Appetizer of black mushrooms step by step with pictures | Handy.Recipes

Appetizer of black mushrooms

Cooked black mushroom appetizer

Time to cook: 10 minutes

Total Servings: 6

Nutritional Value

Korean salad

Author of the recipe

Ingredients for black mushrooms appetizer:


  • Mushrooms (black Chinese mushrooms, dried) - 100 g
  • Onions (large bulb) - 1 pc
  • Garlic - 3 clove
  • Hot red pepper (ground, I have hot paprika, but chili is better) - 4 teaspoon
  • Vinegar - 4 tablespoon
  • Soy sauce (to taste)
  • Salt (to taste)
  • Vegetable oil - 70 g

How to cook appetizer of black mushrooms step by step with photos


Preface: I went to my native Voronezh to visit. Before going back I decided to "to stock up on" I live in Moscow not so long ago, so I don't know yet where to buy local products. At one of the stands I saw something that said "dried black mushrooms". Cost a nickel a bundle (340 rubles per 1 kg). I took 100g to try them. Surprisingly, I found only 1 recipe with them on the cookbook. Googled and found information that these are Chinese wood mushrooms - the same ones sold in the Korean salad department. I made my own version based on several recipes. Here's what came out.

Rinse mushrooms with cold water and put them in a five-liter saucepan. Pour warm boiled water on top (about 30-40 C). Cover and leave to swell for 2 hours. During this time they will fill the whole pan.

After 2 hours, we put the mushrooms in a colander and pour the water over them again, this time with cold water. We put them in the fridge for 1-2 days. Some recipes advise you to simply boil the mushrooms (rinse, pour boiling water, adding salt and vinegar, cover with lid and leave for 2 hours). But opponents argue that this method does not sufficiently open the mushrooms. Normally, the mushrooms increase by 6-8 times after soaking.

Take the soaked mushrooms out of the fridge and drain them. If you want, you can slice them into julienne - I did not. Let's salt them and pour some vinegar on them. I used apple cider vinegar - about 4 tablespoons.

Cut the onion in half rings.

Now for the most important part. It is better to take a big frying pan with a thick bottom. Pour a lot of oil into the pan - any odorless oil will do. Heat it, but not too hot! In my opinion, the temperature should be sufficient to dissolve a pinch of salt, tossed in the oil, with a characteristic crackle - at this point you should immediately add the hot pepper in the oil. Stir quickly and fry for about 20 seconds. Thanks to the frying of the pepper, the ready dish will slightly burn in the throat, not burning in the mouth. I overheated the oil the first time and burned the peppers. I had to pour it out and start all over again.

Put chopped onions in the boiling oil and peppers. Stir and fry over high heat until the onions brown.

Turn the heat down to a candle flame, add the mushrooms and mix well. Pour soy sauce over them and sprinkle with finely minced garlic. Stir once more. Cover and stew for about 5 minutes. Then let it cool and infuse.

The ready salad can be kept in the fridge for a week. Serve it chilled. Enjoy!!

Nutritional Value:

Whole Dish:
Calories
798.9 Calories
Protein
9.1 g
Fat
71 g
Carbohydrates
33.3 g
Per Serving:
Calories
133.2 Calories
Protein
1.5 g
Fat
11.8 g
Carbohydrates
5.6 g
100g:
Calories
204.8 Calories
Protein
2.3 g
Fat
18.2 g
Carbohydrates
8.5 g

Salt, Garlic, Red Hot Pepper, Soy Sauce, Vegetable Oil, Vinegar, Hot, Onions, Sour, Starters, Appetizers with Mushrooms

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