In addition to the well-known mushrooms, chanterelles and honey agarics, there are also other, less known - black mushrooms. There are also many varieties of them. These are shitaki, syangu, muer, etc. Muer mushrooms, for example, can be used to prepare salads, hot dishes and even jelly. We sell such mushrooms in dry form. Be sure to soak them before cooking.
It is necessary
-
- one bag of black mushrooms (dry);
- a few drops of vinegar;
- one large onion head (onion);
- 50 g of vegetable oil (any);
- 3 cloves of garlic;
- a pinch of salt.
Instructions
Step 1
Remove the mushrooms from the packaging and sort well. Leave only undamaged product. Place in a saucepan (a small saucepan will work as well). Pour boiling water over dry mushrooms, add a few drops of vinegar and leave for an hour or two. When the mushrooms grow a lot in size, about 6-8 times, and open, drain the water and salt them. There should be enough hot water when soaking, because one, even the smallest mushroom, is capable of absorbing up to 200 g of water.
Step 2
Take a large head of onion and peel it well. Wash in cold water. Pour oil into the pan (any vegetable oil will do). Put it on fire. Chop the onion into large pieces and place in a preheated skillet. Fry the onions (stirring occasionally) until a light blush appears.
Step 3
Remove the swollen mushrooms from the pot with water and place in a colander. Rinse under cold running water and place in a bowl. Salt.
Step 4
Pour boiling oil and onion frying over the processed mushrooms. Chop the garlic (you can use a garlic press) and add everything to the mushroom bowl. Stir well, garlic and onion should be evenly distributed over the entire surface of the product. Leave on the table to cool down for a while. When it cools down, the dish is ready to eat.
