We love champignons very much as soon as we didn’t cook them … and fried, and stewed, and cooked, and baked. But I found out this recipe quite recently, and we liked it so much that now, as soon as I buy mushrooms, I immediately cook a few pieces … So far, fresh!
For video enthusiasts, I have prepared a short video recipe for mushrooms, see:
(embed) https://www.youtube.com/watch?v=EsA3RjbrptA (/ embed)
I choose larger mushrooms for this recipe, I like it more. But you can and not very large, in general, which are.
I remove the film from the mushrooms and cut off the edge of the “legs”, such white little mushrooms should be.
Cut the mushrooms into thin plates.
I spread it on a plate in one layer.
Now prepare the marinade.
I put one teaspoon of seasoning (I take "Caucasian herbs", I can also have Provencal herbs, for an amateur already) in a deep plate.
Add granular mustard, black ground pepper.
Finely chop the green onion and add to the dressing.
I squeeze one tablespoon from the lemon and also add.
Three tablespoons of olive oil (you can also sunflower), mix everything well.
Now salt to taste and mix again. Refueling is ready.
I water the mushrooms with this marinade, evenly distributing.
You can eat right away, but you can leave it for 10-15 minutes, let it brew a little.
Before serving, sprinkle with finely grated cheese
Everything, the snack is ready! This is delicious. I would never have thought that raw champignons can be eaten, but having tried it, now I do them all the time.
Try you, at least one mushroom. Do not forget to share the recipe with your friends in the social. Networks, let them try.
Enjoy your meal!
- 4 large champignons. (240 gr.)
- 3 cl. l olive or sunflower oil
- 1 tbsp lemon juice.
- 1 tsp without a slide of granular mustard.
- A few feathers of green onions.
- 20 gr. cheese.
- 1 tsp seasonings.
- To taste pepper and salt.