Gordon Ramsay’s Pickled Mushrooms
This recipe is a simplified version of Gordon Ramsay’s dish. If you’re not a fan of pickled mushrooms in jars because of their intense vinegar smell, you should certainly try this recipe. The mushrooms turn out very gentle, a bit sweet but with little sourness.
- 500 g mushrooms
- 5 tbsp white wine vinegar
- ½ onion white/red
- 1 tsp sugar
- olive oil
Wash 500 g of mushrooms 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.
Slice ½ onion into the half-rings.
Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire. When the frying pan is heated up enough, add 2 tbsp of olive oil.
Add mushrooms. Don’t mix at once! Let them fry for 1-1,5 minutes from one side.
If the mushrooms are golden from one side, salt, pepper, mix and cook for a few minutes more.
Add onion and 1 tsp of sugar. Fry 2-3 minutes more, stirring from time to time until the onion is mild.
Add 5 tbsp of white wine vinegar to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself. Cook for 1 minute more, mix and let to rest for a minute.
Add 2-3 tbsp of olive oil. Finely mix.
Take the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.
Calories: 32kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg