Well, they turn out delicious! This recipe is always relevant, and especially now. Last year’s supplies are running out, at least for me. And sometimes you want something unusual and spicy. In this way you can cook not only champignons, but also oyster mushrooms.

The hardest thing about this recipe is just going to the store and choosing mushrooms. It’s better to take ones that are not very large, but you shouldn’t take too small ones either. Although, if there is no choice, then it is better to take small ones – they are prettier and will definitely marinate well.

I don’t wash mushrooms; I read somewhere that they absorb water like a sponge. This is especially important when mushrooms need to be fried. Instead, I wipe them with a damp cloth.

I put the water on the fire, and when it boils, add mushrooms and 2.5 tablespoons of salt. As soon as the mushrooms boil again, cook them for 10 minutes. Another secret: to prevent the mushrooms from darkening, I add a little 9% vinegar to the water – 1 teaspoon is enough. Even boletus remains white and looks beautiful in a jar.

While the mushrooms are cooking, I prepare the herbs and vegetables. I cut the onion and pepper into thin half rings, the garlic into thin slices, and chop the greens finely.

In a bowl, mix 0.5 tablespoon of salt, vinegar, sugar and vegetable oil. I add herbs and vegetables.

When the mushrooms are cooked, I put them in a colander, let them cool and add them to the marinade with the vegetables. I mix everything and put it in the refrigerator for half an hour.

Mushrooms will be tasty after this time. And if you make it a day in advance, it will be even tastier.