Marinated oyster mushrooms
Oyster mushrooms appeared not so long ago, but it took a firm place among the favorite foods most of us. They are wonderful as a separate dish, and are an integral part of many of them. Their fried, boiled, baked, stewed and pickled course. And not only as a blank (oyster mushrooms have all year), but also as a tasty dish for every day.
Here is their today and we will prepare. And, I think, not very usual, but rather the exotic recipe.
To prepare marinated oyster mushrooms we need ourselves. I took at the rate of one kilogram, you can also reduce or increase this number.
In the container, which can then be boiled and to which there is a cover (I took an ordinary pot to 2.5 liters), the layers should be laid one third of mushrooms, onions, and a third of a third of spices. And so, layer by layer, tightly enough.
Now fill 70 ... 80 ml of vinegar (no more, otherwise it will be highly acidic), cover with a lid and set aside for two ... three hours. A better remove the refrigerator overnight, if time is not limited. So start up a lot of juice mushrooms, and you are very surprised at how much it will be.
A small note. If you do not have time to wait until the mushrooms themselves be allowed juice, pour into the pan glass of water. But such "accelerated process" a negative impact on the taste, but not critical.
But if you're not going to eat them in the next two ... three days, "to prolong the pleasure," or "leave for later" (although this is just insanely difficult to do, given the awesome taste and intoxicating smell), then store them in the refrigerator. Oyster mushrooms is all the same mushrooms, so they impose their imprint.
Enjoy your meal.