Description
Simple and quick salad with mushrooms with vegetables in a light marinade makes a wonderful Express appetizer for any meal. Nowadays mushrooms throughout the year and this salad can make for any occasion and any time of the year. Ease of preparation, unusual taste, Oriental notes (thanks to the sesame oil and soy sauce), I think, will appeal not mistress.
Ingredients
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Mushrooms
500 g
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Onion
1 piece
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Carrots
1 piece
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Pepper
1 piece
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Garlic
3 tooth
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Vinegar
2 Tbsp
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Sugar
1 Tbsp
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Salt
2 tsp
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Sesame oil
2 Tbsp
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Seasoning
1 tsp
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Lemon juice
1 Tbsp
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Vegetable oil
2 Tbsp
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Soy sauce
2 Tbsp
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Greens
Cooking
Prepare the necessary products.
Prepare the mushrooms: small mushrooms can not be cleaned, and only to wash and dry. Large mushrooms clean and chop plates. Put the mushrooms into a saucepan, pour water, add salt and put on fire, bring to a boil and cook for 15 minutes.
Mushrooms recline on a sieve. The broth is stored.
Cut onion into thin half-rings, carrot thin strips, sweet pepper, thin ribbons, garlic finely chop.
In vegetable oil fry onions and carrots until soft. Fry onions until zolotisty is not necessary. Unfold the onions and carrots in a sieve to get rid of excess oil.
In a separate container, mix the mushrooms, sweet peppers, fried onions and carrots, garlic. Stir. Cook the marinade: in a saucepan pour the sesame oil, soy sauce, vinegar, add sugar, salt, seasoning for Korean carrot and half a Cup of mushroom broth. Bring on the fire to boil, stirring, but do not boil. Hot marinade pour the mushrooms with vegetables.
Close the container lid and urge our salad from 2 to 12 hours.
Salad sprinkle with cilantro and serve. Bon appetit and good feast!
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