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Mushrooms in marinade (champignons marines)
1 serving
Separate the caps (with a diameter of up to 2 cm) of small mushrooms from the legs, wash in 1/2 l of water, to which 1 tbsp. spoonful of lemon juice. Drain the water. Wipe the hats dry. Heat olive oil in a pan and fry onions in it for 3 minutes. Put the mushrooms and fry for another 2 minutes. Add the remaining lemon juice, salt and pepper. Cover. Reduce the fire and keep on a low fire for 5 minutes. Pour in the cognac. Stir. Refrigerate for 3 hours. Before serving, sprinkle with finely chopped parsley greens.
Separate the caps (with a diameter of up to 2 cm) of small mushrooms from the legs, wash in 1/2 l of water, to which 1 tbsp. spoonful of lemon juice. Drain the water. Wipe the hats dry. Heat olive oil in a pan and fry onions in it for 3 minutes. Put the mushrooms and fry for another 2 minutes. Add the remaining lemon juice, salt and pepper. Cover. Reduce the fire and keep on a low fire for 5 minutes. Pour in the cognac. Stir. Refrigerate for 3 hours. Before serving, sprinkle with finely chopped parsley greens.
fresh white mushrooms - 0.5 kg, or fresh champignons - 0.5 kg, lemon juice - 5 tbsp. spoons, olive oil - 4 tbsp. spoons, or corn oil - 4 tbsp. spoons, onions - 0.25 cups, salt - 1 tsp, ground black pepper - 0.25 tsp, cognac - 2 tbsp. spoons, parsley greens - 2 tbsp. spoons
