Spicy pickled mushroom and pepper appetizer: easy to prepare and delicious
Instead of a variety of salads, you can prepare this pickled appetizer of mushrooms and red peppers for the festive table. These ingredients go well together. With the addition of spices and herbs, the taste is pleasantly spicy.
The idea of cooking pickled champignons with bell peppers was published on the Instagram page of food blogger Kateryna Movchan. You can eat it in 8 hours.
Recipe for a pickled appetizer of peppers and champignons
Source: Screenshot of the post on the Instagram page of food blogger Kateryna Movchan
Ingredients:
- mushrooms – 500 g
- red bell pepper – 2 pcs.
- vegetable oil – 75 ml.
- garlic – 6 cloves
- dill – 5-6 sprigs
- honey – 1 tsp.
- apple cider vinegar – 3 tbsp.
- salt – 1 tsp.
- black pepper – 5-6 peas
Method of preparation:
Cut the pepper
Source: Screenshot of a post on the Instagram page of food blogger Kateryna Movchan
1. Wash the mushrooms well and cut them into pieces.
2. Cut the pepper into thin strips.
3. Finely chop the dill and garlic.
Chop the mushrooms
Source: Screenshot of a post on the Instagram page of food blogger Kateryna Movchan
4. Heat the oil in a skillet, add the chopped pepper, and fry over medium heat until soft (7-10 minutes).
5. Add the mushrooms to the pepper. Season with salt.
Fry all the ingredients in a frying pan
Source: Screenshot of the post on the Instagram page of food blogger Kateryna Movchan
6. Pour in the vinegar and honey, add the black peppercorns.
7. Stir and simmer for 2-3 minutes.
Add spices and herbs
Source: Screenshot of a post on the Instagram page of food blogger Kateryna Movchan
8. Add garlic and dill at the end.
We transfer everything to the bank
Source: Screenshot of a post on the Instagram page of food blogger Kateryna Movchan
9. Cover the pan with a lid and leave it until it cools completely.
10. As soon as the mushrooms are completely cooled, put them in glass jars (or other containers) and refrigerate for 8 hours.
Ready-made pickled pepper and mushroom appetizer
Source: Screenshot of the post on the Instagram page of food blogger Kateryna Movchan
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