INGREDIENTS:<\/h3>\n\n- 500 g (1,1 lb) of mushrooms<\/li>\n
- 5 tbsp of white wine vinegar<\/li>\n
- \u00bd white\/red onion<\/li>\n
- 1 tsp of sugar<\/li>\n
- Olive oil<\/li>\n
- Salt, pepper<\/li>\n<\/ul>\n
EQUIPMENT:<\/h3>\n\n- Frying pan<\/li>\n
- Strainer<\/li>\n
- Paper towels<\/li>\n<\/ul>\n
How to Make Gordon Ramsay\u2019s Pickled Mushrooms: Step-by-Step Instructions🔪<\/h2>\nSTEP 1. WASH AND DRY THE MUSHROOMS, CHOP THE ONION, HEAT UP THE FRYING PAN ON THE LARGE FIRE.<\/h3>\n
Wash 500 g of (1,1 lb) mushrooms<\/strong> from the dirt under the running water. Put them into a strainer, let the water drain and then dry them with a paper or kitchen towel.<\/p>\nSlice \u00bd onion<\/strong> into the half-rings.<\/p>\n![\"Slice](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6160.jpg\")
Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire.<\/p>\n
\nSTEP 2. FRY THE MUSHROOMS AND ADD THE ONION<\/h3>\n
When the frying pan is heated up enough, add 2 tbsp of olive oil<\/strong>.<\/p>\n![\"Add](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6162.jpg\")
Add mushrooms. Don\u2019t mix at once! Let them fry for 1-1,5 minutes from one side.<\/p>\n
![\"Add](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6163.jpg\")
Lift one mushroom and look on the bottom side. If it\u2019s golden salt, pepper, mix and cook for a few minutes more.<\/p>\n
![\"Mix](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6165.jpg\")
Add onion and 1 tsp of sugar<\/strong>. Fry 2-3 minutes more, stirring from time to time until the onion is mild.<\/p>\n![\"](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6167.jpg\")
<\/p>\n
\nSTEP 3. ADD THE VINEGAR<\/h3>\n
Add 5 tbsp of white wine vinegar<\/strong> to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself.<\/p>\nCook for 1 minute more, mix and let to rest for a minute.<\/p>\n
![\"Add](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6168.jpg\")
Add 2-3 tbsp of olive oil.<\/strong> It\u2019s preferable to choose a virgin one, as it affects the final taste. Finely mix.<\/p>\nTake the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.<\/p>\n
![\"Transfer](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6177.jpg\")
As I\u2019ve said before, you can serve them at once, or let to cool down, put into the fridge and let to steep for 2-4 days, stirring once in a while, so every mushroom saturates in the marinade.<\/p>\n
If you chose the second option don\u2019t forget to cover with a food plastic foil, so any \u2018fridge flavors\u2019 mixes with them.<\/p>\n
![\"Serve](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2020\/07\/IMG_6170.jpg\")
<\/p>\n\n\n\n
<\/div>\n\t\n\tGordon Ramsay\u2019s Pickled Mushrooms<\/h2>\n <\/div>\n
EQUIPMENT:<\/h3>\n\n- Frying pan<\/li>\n
- Strainer<\/li>\n
- Paper towels<\/li>\n<\/ul>\n
How to Make Gordon Ramsay\u2019s Pickled Mushrooms: Step-by-Step Instructions🔪<\/h2>\nSTEP 1. WASH AND DRY THE MUSHROOMS, CHOP THE ONION, HEAT UP THE FRYING PAN ON THE LARGE FIRE.<\/h3>\n
Wash 500 g of (1,1 lb) mushrooms<\/strong> from the dirt under the running water. Put them into a strainer, let the water drain and then dry them with a paper or kitchen towel.<\/p>\nSlice \u00bd onion<\/strong> into the half-rings.<\/p>\n
Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire.<\/p>\n
\nSTEP 2. FRY THE MUSHROOMS AND ADD THE ONION<\/h3>\n
When the frying pan is heated up enough, add 2 tbsp of olive oil<\/strong>.<\/p>\n
Add mushrooms. Don\u2019t mix at once! Let them fry for 1-1,5 minutes from one side.<\/p>\n
Lift one mushroom and look on the bottom side. If it\u2019s golden salt, pepper, mix and cook for a few minutes more.<\/p>\n
Add onion and 1 tsp of sugar<\/strong>. Fry 2-3 minutes more, stirring from time to time until the onion is mild.<\/p>\n<\/p>\n
\nSTEP 3. ADD THE VINEGAR<\/h3>\n
Add 5 tbsp of white wine vinegar<\/strong> to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself.<\/p>\nCook for 1 minute more, mix and let to rest for a minute.<\/p>\n
Add 2-3 tbsp of olive oil.<\/strong> It\u2019s preferable to choose a virgin one, as it affects the final taste. Finely mix.<\/p>\nTake the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.<\/p>\n
As I\u2019ve said before, you can serve them at once, or let to cool down, put into the fridge and let to steep for 2-4 days, stirring once in a while, so every mushroom saturates in the marinade.<\/p>\n
If you chose the second option don\u2019t forget to cover with a food plastic foil, so any \u2018fridge flavors\u2019 mixes with them.<\/p>\n
<\/p>\n\n\n\n
<\/div>\n\t\n\tGordon Ramsay\u2019s Pickled Mushrooms<\/h2>\n <\/div>\n
How to Make Gordon Ramsay\u2019s Pickled Mushrooms: Step-by-Step Instructions🔪<\/h2>\nSTEP 1. WASH AND DRY THE MUSHROOMS, CHOP THE ONION, HEAT UP THE FRYING PAN ON THE LARGE FIRE.<\/h3>\n
Wash 500 g of (1,1 lb) mushrooms<\/strong> from the dirt under the running water. Put them into a strainer, let the water drain and then dry them with a paper or kitchen towel.<\/p>\n Slice \u00bd onion<\/strong> into the half-rings.<\/p>\n When the frying pan is heated up enough, add 2 tbsp of olive oil<\/strong>.<\/p>\n Add 5 tbsp of white wine vinegar<\/strong> to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself.<\/p>\n Cook for 1 minute more, mix and let to rest for a minute.<\/p>\n Take the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.<\/p>\n If you chose the second option don\u2019t forget to cover with a food plastic foil, so any \u2018fridge flavors\u2019 mixes with them.<\/p>\n
Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire.<\/p>\n
\nSTEP 2. FRY THE MUSHROOMS AND ADD THE ONION<\/h3>\n
Add mushrooms. Don\u2019t mix at once! Let them fry for 1-1,5 minutes from one side.<\/p>\n
Lift one mushroom and look on the bottom side. If it\u2019s golden salt, pepper, mix and cook for a few minutes more.<\/p>\n
Add onion and 1 tsp of sugar<\/strong>. Fry 2-3 minutes more, stirring from time to time until the onion is mild.<\/p>\n<\/p>\n
\nSTEP 3. ADD THE VINEGAR<\/h3>\n
Add 2-3 tbsp of olive oil.<\/strong> It\u2019s preferable to choose a virgin one, as it affects the final taste. Finely mix.<\/p>\n
As I\u2019ve said before, you can serve them at once, or let to cool down, put into the fridge and let to steep for 2-4 days, stirring once in a while, so every mushroom saturates in the marinade.<\/p>\n<\/p>\n\n\n\nGordon Ramsay\u2019s Pickled Mushrooms<\/h2>\n