Marinated instant champignons: the secret of vinegar marinade. Photo-recipe for the preparation of marinated champignons

Pickled mushrooms are an excellent product that can serve both as an independent snack and as part of other cold and hot dishes. For a salad or roast, where the prescription requires pickled champignons, we are in the habit of buying a jar of ready-made mushrooms, but in such canned marinade, as a rule, contains too much vinegar, from which the taste of mushrooms is lost.

We offer to cook pickled champignons themselves. This dish is quick cooking: in total you will need no more than half an hour. Champignons - mushrooms that are grown on farms, and do not require long-term heat treatment, as their forest relatives.

In addition, if you marinate them yourself, you can adjust the amount of vinegar, as well as the spices in the brine, with which we pour the mushrooms, and in the future to bring its recipe to perfection. In a word, try it and you will not be disappointed.

Ingredients:

Mushrooms - 300 gr;

Table vinegar - 2 tbsp. l .;

Salt - 1 tsp;

Sugar - 1 tsp;

Water - 50 ml;

Vegetable oil - 50 ml;

2-3 bay leaves;

Black pepper peas - 10 pcs .;

Recipe:

First of all, wash the mushrooms under running water. If there are very dirty places, rub them on the soft side of the kitchen sponge. I must say that for pickling it is better to take small mushrooms. If you could not find such, then cut the medium-sized mushrooms in half, and large - into four parts.

Cook the brine: put water, vegetable oil, salt, pepper on the fire, and when the marinade boils, throw the bay cherry, peas, and vinegar. If you like garlic, cut 1 clove.

Pure mushrooms put in boiling brine.

Boil mushrooms in marinade for 5-7 minutes. Cool and remove them from the brine.

Pickled champignons can be served directly to the table or used in cold or hot dishes of your choice. They can also be poured over the marinade in which they were prepared and put in the fridge.