Recipe:

      Source: https://www.vkusnyblog.com/recipe/shampinony-v-medovom-marinade/

      Notes on the ingredients:

      Mushrooms. The basic option is small button mushrooms (champignons). They have a good texture, a slight sweet flavor that isn’t present in more mature mushrooms, and look great whole.

      With this recipe you can also marinate oyster mushrooms — here, too, it’s better to choose ones that aren’t very large.

      Honey. For this recipe it’s best to use honey with a moderately pronounced flavor — for example, linden, acacia, or mixed wildflower. Strong-flavored honeys like buckwheat or chestnut will be too overpowering.

      You can use either runny or crystallized honey — you’ll be heating it for the marinade anyway.

      Vinegar. You can use any mild light vinegar here — apple, white wine, or rice vinegar. 9% spirit vinegar will be too sharp; I recommend saving it for other uses.

      Garlic. You have options here too. Fresh garlic will give a more pronounced piquant flavor; dried granulated garlic will be milder and more delicate. If you substitute, use 1/2 tsp for the listed amounts of ingredients.

      Hot pepper. If you don’t have fresh chili, you can use dried flakes. You can adjust the heat to taste by increasing or decreasing the amount of pepper. With the quantities in this recipe the mushrooms turn out with very mild heat.

      Thyme. Yes, you can use dried thyme instead of fresh. 1/4 tsp will be sufficient.

      Proceeding to preparation.

      Sauté the mushrooms in a sauté pan over high heat in 30 g of oil for about 3–5 minutes.

      Turn off the heat.

      Mix the remaining marinade ingredients (finely chop the garlic and pepper).

      Place over the heat and bring to a boil. Turn off the heat and pour it into the sauté pan with the mushrooms. Cover and place in the refrigerator or on a cold balcony until completely cooled.

      Add the chopped parsley to the cooled mushrooms and mix.

      Serve as an appetizer.

      Enjoy your meal!

      This honey-marinated mushroom recipe has been tested and prepared by chef Tatyana Nazaruk — author of Vkusny Blog.

      Want to say thank you? It’s simple!

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