Marinated Mushrooms with Soy Sauce Recipe
This recipe perfectly combines sour taste from marinade, the crunchiness of carrot and onion plus soft texture of cooked mushrooms that perfectly incorporates aroma from herbs and seasoning.
Prep Time30 mins
Marinating Time8 hrs
Total Time8 hrs 30 mins
Servings: 4 servings
- 500 g mushrooms Portobello, button, cremini
- 1 carrot
- 1 red onion
- 4 tbsp. oil for frying
- 3 tbsp. white vinegar
- 1 tsp. sugar
- 1 tbsp. soy sauce
- ½ tsp. coriander (crushed coriander seeds)
- ½ tsp. garlic powder
- ⅓ tsp. red pepper (amount to your taste)
- ½ tsp. salt
Nicely wash mushrooms in cold water and cut them into slices. Put a pot with cold water on the stove and let it boil on the high heat. Add mushrooms and blanch for no more than 3 minutes.
In three minutes rinse mushrooms under cold water. Do not skip this step as it stops the process of cooking at once. Leave mushroom slices in the colander for some time. So that all the excess liquid can drain. Then place mushrooms in a large mixing bowl.
Now, let’s prepare vegetable. Grate carrot through a mandoline slicer. To long slices cut in half.
Slice sweet red onion into rings. Add it to mushrooms with grated carrot.
Pour soy sauce and vinegar over mushrooms. Sprinkle all the mentioned herbs and seasoning. Heat oil in a skillet and pour it over sprinkled herbs. In such a way oil will be heat up the seasoning, they will release aroma into the mixture more quickly.
Tamp the mixture as densely as possible with a spoon and cover with a flat plate. Marinate in a fridge for 8 to 12 hours; just leave them overnight, this time will be enough to marinate perfectly delicious mushrooms.
Add some chopped fresh herbs before serving. Enjoy your meal!