Composition / ingredients
Cooking method
We wash the mushrooms, throw them into a colander so that all the water runs off. We send them to the frying pan (dry). Fry the champignons for 7 minutes (during this time they secrete their own liquid and literally stew in it).
In a separate container, mix the components of the marinade: vinegar essence, vegetable oil, salt and sugar, peppercorns, bay leaf, sliced chili pepper.
Cut onion into half rings, squeeze garlic through a press, finely chop dill.
When all the liquid has evaporated from the mushrooms, pour the marinade straight into the pan, simmer under a closed lid on very low heat for about 10 minutes.
Next, put the champignons with the remaining marinade in a saucepan, add the onion with garlic and chopped dill, mix, cover with a lid and leave to cool.
After about an hour and a half, pickled mushrooms can be served on the table.
Eat with pleasure!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
- Acetic essence - 11 kcal/100g
