INGREDIENTS:
- Champignons - 500 g
- Vinegar (table, 9%) - 60 ml
- Vegetable oil - 120 ml
- Garlic - 4 tooth.
- Black pepper (peas) - 10 pcs.
- Sugar - 2 tsp.
- Salt - 1 tsp.
- Bay leaf - 4 pcs.
-Carnation-4 pcs ...
PREPARATION:
1. Wash the mushrooms, large champignons cut into 4 parts, medium half, small can be left whole.
2. In the saucepan, where you will cook the mushrooms, prepare the marinade - mix the vinegar, butter, sugar, salt, add the pepper and the bay leaf.
3. Put mushrooms in the marinade and squeeze garlic through the press.
4. Cook, stirring, after boiling for 5 minutes. At first it seems that there is not enough liquid, but the fungi very quickly will give off a lot of juice.
5. Transfer the mushrooms to a jar, cool and refrigerate for 4 hours. After 4 hours you can eat.
Bon Appetit!