Marinated champignons at home. Pickled champignon mushrooms

Mushrooms are an affordable product for every person that can be eaten almost daily. Pickled champignons are one of the most popular dishes. It is so widespread that not a single holiday can do without it. These mushrooms can be distinguished from others by their appearance, and they do not contain poison.

Common mushrooms can be found in grocery markets. Have White color and fleshy texture. In young mushrooms, the cap is bent inward and pressed against a short stem. From above it is smooth, and from the inside the hat is lamellar. When sliced, mushrooms give off a pleasant mushroom aroma.

For pickling, you can use not only purchased, but also forest ones. They grow in coniferous and mixed forests. Mushrooms actively appear above the ground in the middle of summer and bear fruit until frost. New specimens appear every 12 days, so a rich harvest can be harvested during the season.

The difference between forest champignons and artificial ones is in the hat. In the first case, it is much larger. IN young age mushrooms are egg-shaped. With development, the hat straightens and takes the shape of a plate. The surface of the cap is fibrous and brown in color.

You can eat both forest and artificially grown champignons. They have a lot of advantages. Delicious and fragrant, they can lower blood cholesterol levels. Due to their structure, they quickly eliminate hunger, and the feeling of fullness remains for a long time after their use.

Champignons have a high protein content, the level of which is higher than in eggs and meat products. Despite this fact, it is easily absorbed by the body. Champignons - a source of amino acids, vitamins, phosphorus and others useful substances. Potassium supports the circulatory system in the body, and also improves metabolic processes.

Preparing the necessary ingredients

To get a good dish of excellent quality, mushrooms must be prepared. The procedure is as follows:

The choice of raw materials. Whole mushrooms are selected for pickling. Wormy, broken, dry or old specimens are not used.
Cleaning and washing. Before washing, the tips of the legs are always cut off. Hats are cleaned of dirt, sand, dry leaves and midges. The product is then washed in water and, if necessary, repeated twice.
Heat treatment. Preparation of blanks always includes this stage of mushroom preparation.

Mushrooms grown in artificial conditions, do not need long cooking. Just a few minutes in boiling water will make them soft. Wild mushrooms must be boiled twice. At the same time after each cooking change the water.

Delicious recipes for marinating champignons at home

Pickled mushrooms can be bought at the supermarket in the preservation department. But, unfortunately, their taste leaves much to be desired. So why not cook champignons yourself at home? Moreover, it is very easy to do. The recipe is so simple that even a beginner can handle it.

Required components:

1 kg of raw materials;
Bay leaf(one large or 2 small);
5 grains of black pepper;
2 tsp Sahara;
2 tsp salt;
0.5 cups of vinegar;
1 liter of water.

Cooking steps:

Prepared mushrooms are washed under water. After that, you need to lay them out on a paper towel to remove any remaining moisture.
The components of the dish, except for mushrooms, are laid out in a saucepan and brought to the appearance of bubbles. This is how you get the marinade.
Mushrooms are boiled in water for 10-15 minutes. Then they are taken out of the water.
Soft mushrooms are added to the marinade and wait for everything to boil.
Mushrooms are cooked over low heat for at least 30 minutes.
After this time, the pan is removed from the heat and left to cool completely.
As soon as the liquid has cooled, the mushrooms are laid out in jars, and the marinade is poured on top. Close each container with a lid and put in a cold place.

For pickling, they try to use small or medium-sized mushrooms. Large specimens are recommended to be cut into 2-4 parts. This must be done in order for the product to cook completely. Some housewives prefer to cut mushrooms regardless of size.

This classic recipe is used by most housewives. Despite the ease of preparation, the mushrooms are tasty and fragrant. From a given amount of ingredients, 4 jars of 0.5 liters are obtained. The components in the marinade prevent the mushrooms from browning, and they can be stored in the refrigerator for 2 to 3 weeks.

Pickled champignons can be eaten separately from other food or used as ingredients in a dish.

Marinated in wine

Recipe Ingredients:

0.5 kg of champignons;
100 ml of sunflower oil;
lavrushka - 2 pcs.;
allspice - 3 pcs.;
200 ml of white wine;
2 tbsp. l. vinegar;
salt.

Cooking process:

The first thing cooking begins with is washing the mushrooms and, if necessary, slicing them.
Then proceed to the preparation of the marinade.
Vinegar, wine and sunflower oil are mixed in one container and brought to a boil.
After that, the stove is turned off and the remaining ingredients are added. At the end, everything is thoroughly mixed.
Put the saucepan with the marinade on the fire and bring it to a boil again. Mushrooms are poured into the liquid and boiled for 40 minutes.
The dishes are removed from the stove, covered with a lid and left to infuse.

Mushrooms do not have to be laid out in jars, they can be left in the pan. And after cooking, fill jars or any other containers.

Mushrooms are prepared according to this recipe very quickly. But you can eat them only after 3 days. During this time, the champignons will infuse in the marinade and soak up the flavors of other ingredients. The result is a dish that is suitable for any side dish.

Recipe with carrots in jars

Pickled canned mushrooms according to this recipe get not only an attractive appearance, but also an amazing taste. The cooking process is simple, but requires compliance with some features. Ingredients for the dish:

500 g fresh champignons;
100 g carrots;
5 cloves of garlic;
1.5 bay leaves;
2 medium sized onions;
3 art. l. vinegar;
1.5 glasses of water;
a bunch of any greens;
half a glass of vegetable oil;
1 st. l. Sahara;
1 tsp salt.

Preparation of pickled mushrooms with carrots:

Mushrooms are cleaned of dirt and washed.
Boil water in a saucepan along with sugar and salt.
Mushrooms are added to the hot liquid and left to boil.
The carrots are rubbed on a coarse grater, and the onion is cut into strips.
Garlic is cut into slices and a bunch of fresh herbs is chopped.
All chopped ingredients are sent to a saucepan with mushrooms and continue to cook.
At the end of cooking, the remaining components are introduced into the mass, removed from heat and leave the container covered with a lid until it cools completely.

The resulting mushrooms can be laid out in trays and sent to the refrigerator or rolled up for the winter. With the choice of the second option, the champignons are not removed from the fire during the cooking process required amount poured into a jar and rolled up with a key. Savory mushrooms do not require further processing after opening the jar and are suitable for eating.

Short temperature regime contributes to the preservation of taste for a long time.

With mustard seeds

The recipe is similar to the classic one, with the exception of some nuances. An additional ingredient is mustard, or more precisely, its seeds. They are added along with other ingredients and boiled in a pot with mushrooms. The taste is delicate with spicy spicy notes of mustard.

Ready mushrooms are laid out in jars after cooling and placed in a cold place for storage. You can also close them in jars and leave a snack until the onset of cold weather to enjoy delicious champignons. The vinegar in the composition will help extend the shelf life. At the same time, you do not need to worry that the mushrooms will lose their juiciness, they will be just as elastic and become tastier.

Mushrooms with garlic

Using an ingredient as simple as garlic can also add flavor to a dish. In order to cook marinated champignons, you will need the following ingredients:

500 g of champignons;
onion - 1 pc.;
4 garlic cloves;
1 st. l. vinegar;
80 ml of vegetable oil;
150 ml of water;
1 tsp Sahara;
0.5 tsp salt;
10 black peppercorns;
3 cloves.

Step by step recipe:

To prepare the marinade, cut the onion into half rings and garlic slices.
The ingredients are poured into a saucepan, adding salt, spices, peppercorns, vinegar, water and vegetable oil.
Whole or chopped mushrooms are poured into a saucepan to the marinade and put on medium heat.
Mushrooms are cooked exclusively under a closed lid until bubbles appear.
After boiling the mass, it is necessary to count 10 minutes, making sure that the liquid does not boil away.
After that, they are removed from the stove and left to cool.

It is convenient to cook mushrooms in the evening. Since during the night they will have time to infuse and cool down. In the morning they can be put into jars and put for further storage in a suitable place. If mushrooms are being prepared for a big holiday, it makes no sense to put them in jars. They are kept in a large pot in the refrigerator and taken as needed.

With apple cider vinegar

Mushrooms are no less tasty, the marinade of which contains apple cider vinegar. For the recipe take the following ingredients:

0.5 kg of mushrooms;
130 ml of oil (vegetable);
85 ml apple cider vinegar;
3 cloves of garlic;
1 st. l. Sahara;
0.5 st. l. salt;
bay leaf and black peppercorns to taste.

How the dish is prepared:

All ingredients are prepared and mixed in any large container. It can be a saucepan or a deep frying pan.
Then the container is put on fire and boiled.
At the time of cooking, chopped mushrooms are added and left until the mass begins to boil.
After that, the mushrooms should boil for at least 7 minutes.
As soon as they cool down, they can be laid in jars and taken out to the cellar.

If you pickle mushrooms according to this recipe, you can enjoy the dish after 4 hours. To keep mushrooms handy, store them in the refrigerator. Too large a batch must be taken out to the basement and taken as needed. The recipe for pickled mushrooms deserves the attention of housewives.

Marinate in Korean

Another option for creating fragrant and tasty mushroom preparations for the winter. Ingredients for the dish:

0.5 kg of fresh champignons;
5 cloves of garlic;
1 st. l. vinegar;
650 ml of water;
20 g sesame;
3 art. l. soy sauce;
spicy pepper;
Bay leaf;
55 ml of vegetable oil;
a bunch of fresh parsley;
salt to taste;
a pinch of ground black pepper.

Steps for cooking marinated mushrooms in Korean:

After preparation, they are poured with water, salted and put on fire.
Bay leaf is added to the mass and boiled for 20 minutes.
Peel the garlic and cut each clove in half.
The greens are washed and finely chopped.
The crushed ingredients are laid out in a suitable container.
Soy sauce, ground pepper, vinegar and several hot pepper rings are added to the garlic and herbs.
Sesame seeds are lightly fried in a pan and added to the mass along with vegetable oil.
Mushrooms are introduced into the prepared marinade immediately after they are cooked. Everything is stirred to mix the ingredients.

The container with mushrooms is left on the table so that they cool completely. During this time, the mass is stirred several times so that the mushrooms are saturated with marinade. After the dish has cooled, it can be put in the refrigerator. To make it more convenient, you can decompose into plastic containers or banks.

A quick way to marinate in a hot oil marinade

For fast food mushrooms you will need:

500 g of champignons;
6 art. l. vegetable oil;
a bunch of dill;
3 cloves of garlic;
0.5 tsp salt;
a pinch of ground black pepper;
3 art. l. vinegar.

Cooking:

Each mushroom is cut in half and chopped into slices. At the same time, make sure that they are thin.
They are laid out in a large bowl and covered with chopped herbs.
Chopped garlic and ground pepper are also added to the mushrooms.
The mass is salted and vinegar is poured, mixing thoroughly.
Heat vegetable oil in a frying pan and add hot to the mushrooms. At this stage, it is important to quickly mix the mass so that the oil covers each piece.

Mushrooms are ready to eat. But to make them even tastier, they are left for an hour to soak. Despite the simplicity of preparation, the appetizer turns out to be tasty and contains spicy notes. The dish is stored for 5 days, so you need to eat it as soon as possible so that it does not deteriorate.

With citric acid

You can prepare mushrooms in another way without using vinegar. Without this component, the taste is not so rich. If for one reason or another the hostess cannot use it, it is recommended to try replacing vinegar with citric acid. The dish is prepared quickly, after which it can be eaten immediately.

The cooking steps are completely the same as the classic recipe. But instead of vinegar add 1 tsp. citric acid. After the mushrooms are boiled, they are seasoned with oil and put on the table. Garlic is also added to taste. Mushrooms can be prepared in small quantities to be used as an ingredient in the preparation of other dishes.

Methods for storing pickled mushrooms

Cooking pickled champignons is possible for quick consumption or for future use. In the first case, there are not so many mushrooms, the number of which is calculated for consumption up to 5 days. The second case involves canning under a hard lid. At the same time, they try to make as many blanks as possible in order to feast on champignons in the winter.

Pickled champignons, as it turned out, are very easy to prepare at home. These quick-cooking marinated champignons are very tasty. These cute mushrooms can decorate your table as an appetizer for the main course or serve as an ingredient in one of the salads.

I don’t know about you, but in my area a small jar of pickled champignons and a kilogram of fresh champignons cost almost the same. This prompted me to think about mastering the recipe for making pickled champignons at home. And it's not just about the price. By myself, preparing such an appetizer at home, I am able to adjust the taste of the dish and bring it as close as possible to, in my opinion, ideal. And yet, as it turned out, cooking pickled champignons at home is very exciting, and it takes little time.

As it turned out, champignons in the process of cooking (pickling) in some incomprehensible way literally decrease in size. This will be seen in the step by step photos of the preparation. I had 500 g of fresh champignons and I boldly declare that this is not enough for the company. Next time I will cook such an appetizer from 1 kg of mushrooms. Just enough to eat, and left for a salad.

Cooking time: 30 minutes

Servings - 5

Ingredients:

500 g fresh champignons
150 ml water
100 ml refined sunflower oil
6 tbsp vinegar 9%
3 pcs. bay leaf
1 tbsp Sahara
0.5 tbsp salt
7 pcs. carnations
5 pieces. allspice peas
10 pieces. black peppercorns
5 garlic cloves
fresh dill

So, we take 500 g of fresh champignons.

When I bought the mushrooms, they were perfectly white. But I carried them home in the cold and there were other products in my bag besides them. Because of this, the champignons darkened and deformed in some places. To return them to a fresh and pretty appearance, it was decided to clean them. It is not necessary to do this at all, it is only my initiative. If you use unpeeled champignons, your appetizer will not lose from this in any way.

Here are my champignons.

Now the mushrooms are again snow-white.

Pour 150 g of water into a saucepan and add 100 ml of refined sunflower oil and 6 tablespoons of 9% vinegar to it.

Then we measure out a tablespoon of sugar (with a slide) and half a tablespoon of salt. We also put three bay leaves in the marinade.

Add 10 pieces to the marinade. black pepper, 7 pcs. cloves and 5 pcs. peas of allspice.

Peel the garlic cloves and cut into slices. Garlic is also sent to the marinade.

We put the pan with the marinade on the fire and let it boil.

Then we put our champignons in a saucepan with marinade. Pay attention to their number relative to the pan.

We are waiting for the marinade to boil again and cook pickled instant champignons for another 15 minutes on low heat. During this time, they will boil and pick up the marinade. And pay attention to the number of champignons relative to the pan now, after the end of their cooking process. Mushrooms have shrunk.

Remove the pot with homemade marinated champignons from the fire and add 3-4 sprigs of finely chopped dill to the mushrooms.

We wait for the champignons to cool and transfer them together with the marinade to a jar. Store such pickled instant champignons in the refrigerator for no longer than two weeks.

I hope you enjoyed the recipe for making homemade marinated champignons. Bon appetit and see you soon!

This method of pickling mushrooms is very good because thanks to it, such mushrooms can be stored for a long time in the refrigerator and it turns out half the price, and most importantly, very quickly and tasty.

Sort fresh champignons, wash well running water, preferably several times, each mushroom separately. We also rinse well under hats. We recline the mushrooms in a colander and let the excess liquid drain. It is not necessary to clean the mushrooms, otherwise they will darken, of course, they will not lose their taste, but they will acquire, as they say, not a presentation.

If the mushrooms are very small, it is better to leave them whole. Cut large mushrooms in half or quarters.

Prepare pickled champignon brine

In a saucepan or deep frying pan in which mushrooms will be pickled, pour the required portion of vegetable oil, preferably odorless refined and ordinary table vinegar. With this amount of vinegar, pickled champignons turn out sharp, if desired, you can reduce the portion.

We also add black peppercorns and bay leaf there. The more, the spicier the taste of the mushrooms. For lovers of garlic flavor, you can use a couple of cloves of garlic grated on a fine grater.

Add salt, sugar and put on a small fire, bring the brine to a boil, stirring until the salt and sugar dissolve.

Now you need to marinate the mushrooms in brine

Pour the mushrooms into the boiled brine, mix well so that no dry mushrooms remain.

After a couple of minutes, the mushrooms will release the right amount of juice and be completely covered with brine, so water is not required. Close the saucepan with a lid and boil over low heat for 15-20 minutes after boiling. When boiled, the mushrooms are reduced by a quarter.

We lay out the mushrooms in jars, let them cool and send them to the refrigerator for further cooling. Preferably overnight. The next morning the mushrooms are ready to eat.

We spread the pickled mushrooms in a salad bowl, sprinkle with onion rings and chopped herbs. You can also add onions directly to the jar. From one kilogram of mushrooms, the output is two 0.5 l cans.
Good appetite!

Daria told about how to pickle champignons!

How do we cook mushrooms? With a lemon in its own juice in 3 hours or with onions and spices in an express method in 15 minutes? Both instant recipes are in front of you, one is better than the other.

Instant mushrooms in own juice with lemon

Quick marinated champignons in 15 minutes

Home-marinated instant champignons in 15 minutes will be an excellent alternative to traditional preparations for the winter, especially when guests are already on the doorstep and you need to quickly prepare a simple but tasty snack. Since the marinade already contains onions, vinegar, and sunflower oil, you don’t need to spend extra time preparing the mushroom dressing, the dish will be completely ready for serving.

The appetizer is very fragrant, and the mushrooms themselves keep their shape perfectly. In taste, they are very similar to traditional ones, the same sweet and sour and spicy. I additionally add a little hot pepper, which makes the taste even more pronounced and piquant.

Ingredients

mushrooms 500 g
onion 2 pcs.
garlic 3 cloves
hot pepper 2 g
sugar 1.5 tbsp. l.
salt 1 tsp
bay leaf 2 pcs.
9% vinegar 3 tbsp. l.
vegetable oil 2 tbsp. l.
black peppercorns 6 pcs.
carnation 2 pcs.

How to cook quick marinated champignons

Before serving, you can lightly sprinkle with finely chopped parsley.

Instant marinated champignons in own juice with lemon

If you have 3 hours left, try cooking according to this recipe - at home, champignons are marinated both quickly and unusually fragrant. Mushrooms are stewed in a pan without water: they themselves let out a lot of juice - this is the secret of the recipe. After some time, you need to add spices, oil, lemon and stew a little more, at the end pour in vinegar and send to marinate in a cold place. Actually, this is all science. The taste is excellent, mushrooms seem to be specially created for salads and pancake fillings.

Ingredients

champignons of any size, fresh 600 g
juicy lemon 1/2 pc.
onion heads 1 pc.
garlic 2 teeth
rock salt 1 tsp.
sugar or honey 1 tsp.
vegetable oil 70 ml
vinegar 9% 2 tablespoons
dill, a mixture of ground peppers, coriander grains to taste

Among spicy snacks, pickled mushrooms occupy place of honor for almost any. In addition, mushrooms are often included in other cold dishes served at the table both at home and in restaurants. Mushrooms, and in particular champignons, are very good in the form of pizza toppings, and with pancakes, and in, and in various salads. In this publication, we will talk about pickled champignons, present several recipes, and you will see for yourself that cooking pickled mushrooms at home is easy and fast.

For pickling, we need high-quality fresh champignons, salt, water, spices, herbs and or citric acid. Some housewives use unsweetened juices as a sour ingredient for marinade, for example, tomato juice.

Mushrooms can be marinated in two main ways: either for future use - canning under a hard lid or for quick consumption in small quantities. Salt, sugar, vegetable oil, herbs (dill, parsley, onion, garlic) are added to the water-based marinade, although anhydrous pickling is sometimes used by spreading the layers: all the same ingredients, except for water.

Classic recipe for marinated champignons

This is a simple classic recipe for marinated champignons at home. According to this recipe, you quickly get 2 liters of finished products at the output. Mushrooms in such a marinade do not darken and can be stored in the refrigerator for several weeks, and can be perfectly used as a spicy snack for both a family dinner and a festive feast.

Ingredients:

champignons - 1 kilogram;
drinking water - 1 liter;
vinegar - 100 milliliters;
bay leaf - 1 piece;
peppercorns - 4-5 grains;
salt and sugar - 1 tablespoon each.

By classic recipe pickled champignons at home are prepared as follows:

Prepare champignons, cut off excess, cut large specimens into four parts and rinse everything under running water. Allow excess moisture to drain.
Bring the entire marinade set to a boil in a saucepan and put the prepared mushrooms into it. In case of doubt about the whiteness of mushrooms (field champignons), they should first be boiled for 10 minutes, put in a colander, and then - according to the recipe - in a boiling marinade.
As soon as the champignons boil, reduce the heat and cook on low for half an hour.

Wait for the mushrooms to cool completely in the marinade, arrange them in small jars, pour the marinade to the top and store in the refrigerator under clean plastic lids. After a day, you can try, and then use jar after jar in the form in which you like best.

A quick recipe for pickled champignons at home

This is a really quick recipe - 15 minutes - and you're done! True, there are champignons marinated according to this recipe only after 10-12 hours. If done in the evening, then by the afternoon of the next day, the mushrooms will be completely ready for use.

Ingredients:

small mushrooms - 500 grams;
drinking water - 150 milliliters;
vegetable oil - 1/3 cup
fresh garlic - 3 cloves;
fresh onion - 1 head;
table vinegar 9 percent - 20 grams;
granulated sugar - 10 grams;
peppercorns - 10 grains;
cloves - 2 grains.

According to a quick recipe, pickled champignons at home, cook like this:

Pour water into a suitable saucepan and add chopped garlic, half rings of onion and all spices.
Put it on fire, pour in vinegar and vegetable oil, preferably with a natural smell.
Lastly, put clean prepared champignons in a saucepan and cook them on low heat under a lid.
To that small initial volume of liquid, natural champignon juice will be added during the cooking process and the mushrooms will be stewed in their almost juice.
As soon as they boil, let the mushrooms stew for 7 minutes.

Let the mushrooms cool in the pan, then transfer to a jar under plastic cover and keep from evening to morning in the refrigerator, where they can be stored in this form for longer.

Such pickled mushrooms will be attractive both in taste and appearance - the ingredients will add visual appeal to this appetizer, and the cooking process will only become a little more complicated.

Ingredients:

champignons - 500 grams;
drinking water - 300 milliliters;
table vinegar 9% - 2.5 tablespoons;
fresh carrots - 100 grams;
fresh onion - 100 grams;
fresh garlic - 4 cloves;
greens (team) - 1 bunch;
table salt - 1 teaspoon with a slide;
bay leaf - 1 piece.

At home, pickled champignons with carrots are prepared as follows:

Boil the required volume of water with salt and sugar in a suitable saucepan and remove it from heat.
We enter into hot water prepared (washed and peeled) champignons.
Grate the washed and peeled carrots on a coarse grater, cut the peeled onion into strips, chop fresh herbs, cut the peeled garlic into circles and send everything to the pan with mushrooms and close the lid again.
Finish by introducing all the remaining spices, oil and vinegar into the pickled champignons, leave to cool completely under the lid.

Arrange the cooled pickled champignons in jars under a plastic lid, place in a cool place, and in a day they will be in the best taste condition.

Korean pickled champignons recipe

The highlight of the Korean champignon pickling recipe, of course, is its unique flavor, which distinguishes most Korean dishes.

Ingredients:

champignons - 500 grams;
fresh carrots, fresh onions, fresh sweet peppers - 1 each;
fresh garlic - 2 cloves;
granulated sugar - 1 teaspoon;
table salt - 0.5 teaspoon;
table vinegar - 1 tablespoon;
soy sauce - 2 tablespoons;
vegetable oil - 4 tablespoons;
fresh lemon - 0.5 pieces;
drinking water - 200 milliliters;
Korean seasonings - 0.5 teaspoon.

According to the Korean recipe, pickled champignons are prepared as follows:

Sort the mushrooms, wash and boil in water with black peas and bay leaf for 10 minutes, then put the mushrooms in a colander and let the water drain.
Peel and wash all the necessary vegetables, chop into strips and place in different dishes.
In a hot frying pan, fry the onion in oil for 1 minute, add carrots and peppers to it, stir and fry until the vegetables are ready.
By the end of frying, add salt, sugar, Korean seasonings, chopped garlic and simmer while stirring for 1 minute.
After 1 minute, pour water, vinegar, soy sauce into the stewed vegetables, mix, bring the mass to a boil and remove from heat;

Transfer the champignons from the colander to a suitable dish, put lemon slices on them and pour over the hot vegetable marinade. Let the marinated champignons cool under the lid and cool in the refrigerator. It is enough for the mushrooms to cool and cool so that they can be served as a spicy dish. cold appetizer to the table.

Marinated champignons in Korean at home

This Korean-style marinated champignon recipe differs from the previous version in that it contains much fewer vegetables, which does not deprive it of either spiciness or flavor.

Ingredients:

drinking water - 600 milliliters;
soy sauce - 20 milliliters;
sesame - 15 grams;
ground black pepper - to taste;
hot pepper - to taste;
fresh garlic - 4 cloves;
parsley - to taste;
laurel leaf - 1 piece;
table salt - 1/2 tablespoon.

By home recipe marinated champignons in Korean are prepared like this:

Prepared, sorted and washed, boil the champignons in the indicated volume of salted water with bay leaf for 15 minutes.
Grind washed fresh herbs, peeled garlic and put them in a suitable container.
Put chopped hot pepper, ground black pepper into it, pour in soy sauce, vinegar and mix everything.
In a hot frying pan with vegetable oil, fry the sesame seeds and add them to the mixed mass and mix again.
By this time, the mushrooms are already cooked, which should be thrown into a colander and hot introduced into the fragrant-spicy mass of the marinade. Shake everything under the lid several times so that all the ingredients are evenly mixed.

It remains to cool the container with pickled champignons and cool it in the refrigerator for at least 3 hours. Usually from evening to morning.

The original recipe for marinated champignons

The originality of the recipe lies in the fact that fresh tomato juice (either canned tomato juice or diluted tomato paste) is used as a marinade. According to this recipe, you can preserve champignons for future use under a hard lid.

Ingredients:

fresh champignons - 500 grams;
tomato juice - 300 milliliters;
table vinegar 9% - 1 tablespoon;
vegetable oil - 20 milliliters;
fresh garlic - 2 cloves;
table salt - 1 teaspoon;
granulated sugar - 0.5 teaspoon;
peppercorns - 4 grains;
fresh dill - 0.5 teaspoon.

Marinated champignons original recipe cook at home like this:

Boil the champignons, sorted and washed, in water without adding spices and salt for 10 minutes, after which the mushrooms are thrown into a colander.
Pour the volume of tomato juice prescribed according to the recipe into the pan, add salt, sugar, peppercorns, vegetable oil and vinegar. Mix everything, put on fire and bring the marinade to a boil.
As soon as the marinade boils, add boiled champignons into it and continue to maintain a low boil for 3 minutes, after which add chopped garlic and turn off the heat.
Cool the pan under the lid, and after cooling and additional cooling, pickled champignons in tomato juice ready to eat.

If you decide to roll up the champignons marinated in this way, then after introducing the garlic, the whole mass should be boiled for another 3 minutes and then decomposed hot into sterile jars and hermetically corked under a hard lid.

A simple recipe for marinated champignons for the future

When harvesting marinated champignons for the future, the volume of spices and vegetables introduced is significantly limited, which makes it possible to use such mushrooms in the future for inclusion in various salads, pies and pizzas, in Korean-style spicy salads, and so on.

Ingredients:

fresh champignons - 1.5 kilograms;
vegetable oil - 250 milliliters;
apple cider vinegar - 150 milliliters;
table salt - 1 tablespoon;
bay leaf - 3 pieces;
allspice - 10 peas;
fresh garlic - 4 cloves.

By simple recipe pickled champignons are prepared for future use as follows:

Boil mushrooms in water for 15 minutes and drain in a colander.
Pour 1 liter of water into a suitable container, pour the prescribed amount of salt, peppercorns, peeled whole cloves of garlic and, placing on fire, bring the marinade to a boil.
As soon as the marinade boils, add vinegar, oil and mushrooms to it. All this continue to cook for another 7 minutes after boiling again.

Spread the finished mushrooms hot in sterile glass containers and seal hermetically under a screw or hard lid. Cool the jars under a fur coat and store further in a cool, dry place for no more than 1 year.

Family recipe for marinated champignons

A distinctive feature of this family mushroom pickling recipe is the replacement of vinegar with citric acid, which is preferred by those people who do not like or cannot eat vinegar. In addition, sweet pepper is introduced into its recipe and marinated champignons get a particularly pleasant smell. In addition, in a day the mushrooms are ready for use.

Ingredients:

fresh champignons - 600 grams;
vegetable oil - 50 milliliters;
sweet pepper - 2 pieces;
fresh garlic - 2 cloves;
fresh parsley - a few branches;
citric acid - 2 grams;
granulated sugar - 1 tablespoon;
table salt - 1 teaspoon.

According to a family recipe, pickled champignons are prepared as follows:

Boil peeled and washed fresh champignons in water for 10 minutes, put them in a colander and drain the water, leaving 40 milliliters.
Washed and peeled sweet peppers cut into strips.
In a hot frying pan with vegetable oil, fry chopped peppers until tender.
In 40 milliliters of mushroom broth, dilute citric acid, salt, sugar, chopped garlic and parsley. Mix everything.
Put boiled mushrooms, fried peppers, aromatic mixture in a suitable container and mix everything.

It remains to put the resulting mixture in a container, tamp with a spoon, cover with a lid and insist in a cool place for 1 day at home.

The introduction of spices, garlic and herbs into the marinade is best done only after it boils and descales. Salt and sugar must be boiled directly in the marinade to avoid unwanted microflora, which can reduce the shelf life of the mushroom preparation. If you use field champignons, then they must be boiled washed and peeled in clean water to free the mushrooms from sand and soil particles.

Champignon caps have less coarse fiber than legs, and for this reason, people suffering from gastrointestinal diseases should not use these legs.

When harvesting pickled champignons at home Special attention it is necessary to pay attention to the sterility of the process and the sufficiency of the preservative: the container must be sterile and dry, there must be an acceptable amount of vinegar, and storage for more than 1 year is not recommended.

Liked the article? Share it

Print article