Spicy mushrooms This is a recipe for an excellent snack, which can become a worthy addition to any table. Elastic mushrooms in a sharp sweet and sour sauce - tastes and piquant! The longer the champignons stand with the sauce in the fridge, the more delicious they become. But I do not think that such an appetizer will last for more than a week in the refrigerator! The level of acuity depends on the amount of garlic added, and on how strong the mustard is. If the mushrooms are very large, then you can cut them into several parts, small - put it entirely. Water will need about 1-1.5 liters.
Ingredients:- Mushrooms champignons 500 g
- Carnation 4 pcs.
- Bay leaf 1 pc.
- Sunflower refined oil 1 tbsp. l.
- Salt 0.5 tsp.
- Honey 0.5 tbsp. l.
- Garlic 2 cloves
- Table vinegar 2 tbsp. l.
- Mustard French (with grains) 3 tsp.
- Mustard 5 tsp.
- Pepper fragrant 3 pcs.
- Step 1 Prepare champignons, vegetable oil, vinegar, 2 kinds of mustard, honey, garlic, bay leaf, cloves, sweet pepper, peas.
- Step 2 Wash the mushrooms. Bay leaf, pepper and cloves put in a pot of water, as it boils, then add a little and put the mushrooms. Cook for about 15-20 minutes after boiling. Remove mushrooms, cool.
- Step 3 For the sauce combine both types of mustard, honey, vinegar, salt, peeled and chopped garlic. Stir the vegetable oil. Mix again.
- Step 4 Fill the mushrooms with sauce. Mix gently.
- Step 5 Transfer to a jar a suitable volume, close and place at least a day in the refrigerator.