Zesty Mushroom Salad

Name: Zesty Mushroom Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 500 g Champignon mushrooms; 1 pcs Bell pepper; 1 pcs Onion; 1 pcs Carrot; 3 pcs Garlic, raw; Parsley; 2 tbsp Soy sauce; 1 tbsp Vinegar, cider; 1 tsp Salt; 2 tsp Sugar; 4 tbsp Sunflower oil; 4 pcs allspice; Ground black pepper; 1 pcs Spices, bay leaf; Hot chili pepper

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🕐 10 min 👁 17 Channel post →

A flavorful marinated salad with boiled button mushrooms and vegetables that gets even better after chilling in the fridge.

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Method

Boil the button mushrooms for 3-5 minutes. Reserve half a cup of the mushroom broth.

Grate the carrots, and slice the onion and bell pepper into thin half-rings.

Heat 2 tablespoons of vegetable oil in a skillet. Sauté the vegetables for 1-2 minutes.

Pour the mushroom broth, soy sauce, 2 tablespoons of vegetable oil, and apple cider vinegar into a pot.

Add the allspice, bay leaf, sugar, and salt. Bring the marinade to a boil.

Add the minced garlic and the sautéed vegetables to the mushrooms, then pour the marinade over them.

Stir well, then add the parsley and hot pepper. Let it cool.

Cover the bowl with plastic wrap and place it in the refrigerator. The salad can be served immediately, but the longer it marinates, the richer and more flavorful it becomes.

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Zesty Mushroom Salad

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