2020-08-13 / test@t
Spicy appetizer salad with green tomatoes and milk mushrooms
Hot, spicy, crunchy! Autumn milk mushrooms add spice to the salad. Ideal for boiled potatoes ... and strong drinks!
- fresh milk mushrooms 3 large or 4-6 smaller
- green tomatoes 3-4 pcs
- onion 1 pc
- sweet pepper 1 pc
- carrots 1 pc
- vegetable oil 5 tbsp
- chili pepper 2 cm slice
- coriander 1 tsp.
- garlic 2 cloves
- apple cider vinegar 3 tbsp. l.
- salt 0.5 tsp
- sugar 1 tsp.
STEP-BY-STEP COOKING RECIPE
Wash the mushrooms, peel and boil in salted water for about 15 minutes. When the mushrooms are cooked, they should sink to the bottom. When the mushrooms have cooled, cut them into strips.
Cut green tomatoes into half rings, 2-3 mm thick. Season with salt and leave for 15-25 minutes. Pour out the released juice.
Cut the onion into thin half rings, cut the bell peppers into strips, and grate the carrots for Korean snacks.
Heat the oil and lightly fry the chili and chopped coriander on it. Pour the oil into a saucepan with vegetables. Mix. Pass the garlic through a press.
Put the chopped milk mushrooms. Pour in vinegar, add salt and sugar to taste. Stir and compact slightly. Leave the salad in the refrigerator to brew for at least 30-40 minutes, ideally a few hours.
A delicious spicy salad with milk mushrooms is ready. Enjoy your meal!