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photo: niftyrecipe.com Korean Oyster Mushrooms with Carrots and Onion

Korean Oyster Mushrooms with Carrots and Onion

Marinated Korean salads and snack took roots in the daily and festive menu long ago and has become an integral part of our cuisine. Today let’s prepare oyster mushrooms - fragrant mushrooms with gentle taste which are widely used in cookery. You can find them easily in the nearest greengrocery or supermarket. One of the simplest and fastest option of mushrooms preparation at home is Korean oyster mushrooms with carrots and onions. Snack turns out very tasty, piquant and moderately spicy. Korean oyster mushrooms are well combined with poultry, meat and various side dishes. Snack turns out nourishing, but at the same time low-calorie and is suitable for a vegetarian or lenten menu.

20 min
6 servings

Steps

  • 1. Wash and peel carrots. Let's crush carrot-roots into long thin straws by means of the special peeler or a grater for Korean vegetables.
  • 2. Peel, wash and cut into quarter rings onion.
  • 3. Let's add the cut onions to grated carrots.
  • 4. Let's mix and rumple vegetables with hands so that they started up some juice.

  • 5. Then add passed through a press garlic gloves to carrots and onions.
  • 6. Wash oyster mushrooms and remove the rough basis at legs. Let's cut mushrooms into long straws.
  • 7. Let's put the cut oyster mushrooms in a pan with the boiling salted water. Boil mushrooms for 10 minutes then cast away them on a colander and wash out.
  • 8. Shift the boiled oyster mushrooms to a bowl with vegetables.

  • 9. Add to mushrooms with vegetables 2 tablespoons of 9% vinegar.
  • 10. Afterwards pour in the same amount of the refined vegetable oil to the mixture. Sunflower, olive or corn oil without flavor will approach.
  • 11. Let's add to snack salt, sugar and ready mixture of seasonings for preparation of Korean carrots. The ground coriander, dried garlic, red and black pepper, a fenugreek, bay leaf, marjoram and basil are its parts.
  • 12. Let's mix ingredients. Shift oyster mushrooms with Korean carrots in glass ware, cover and send to the fridge for 4 hours. Through the specified time mushrooms with vegetables will be marinated and ready to the use.
  • 13. Ready snack serve chilled and decorated with fresh greenery.
  • 14. Bon Appetite!


Canning

Ingredients

  • Oyster mushroom
    500 g
  • Carrot
    2 pcs
  • Onion
    1 pcs
  • Garlic
    4-5 clove
  • Vinegar 9%
    2 tbsp
  • Salt
    0.5 tsp
  • Sugar
    0.5 tsp
  • Vegetable oil
    2 tbsp
  • Korean seasonings
    1 tsp

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