Marinated champignons are a tasty snack, and also a wonderful ingredient for salads, an excellent filling for pies, pizza, pancakes.
And, in general, you can cook a lot with them.
But above all, you need to marinate the mushrooms themselves.
But how best to make a delicious snack?
Marinated champignons at home - general principles of cooking
Champignons can be marinated for the winter or fast. In any case, vinegar is used to preserve and improve the taste. Sometimes it is replaced with citric acid or juice.
Also put in marinade:
• salt, sugar;
• pepper;
• garlic, onions;
• bay leaf;
• butter;
• greenery.
Marinade is not always cooked on the water. Sometimes the mushrooms are simply smeared with an aromatic mixture based on oil, vinegar, spices and greens. Also, instead of water can be used some kind of juice, most often it is tomato.
Recipe 1: Pickled champignons at home “Tasty”
A wonderful recipe for pickled champignons at home. From this marinade and ingredients comes a two-liter jar of mushrooms, which do not darken after cooking and stand perfectly in the fridge for several weeks.
Ingredients
• kilogram of champignons;
• 1 bay leaf;
• peppercorns;
• 100 grams of apple cider vinegar;
• water liter;
• 1 table each. spoonful of sugar and the same amount of salt.
Cooking
1. Put the pan on the fire, in which we put all the spices and water.
2. We wash mushrooms, small mushrooms leave intact. If you come across large specimens, they can be cut in half or into four parts.
3. As soon as the marinade boils, start the mushrooms. If the champignons are not very clean and bright (as is the case with field mushrooms), then you can boil them for 10 minutes in the same water first, and then throw them into the marinade. 4. After boiling the mushrooms, reduce the heat and boil the mushrooms for half an hour.
5. Chill in the same marinade, then shift to the jar. You can use a few small ones. To the top we add broth, close with plastic covers.
6. We put in the fridge for a day and you can try!
Recipe 2: Marinated champignons at home “Fast”
To prepare such marinated champignons at home will take no more than 15 minutes. And they will be ready the next day. You can make at night and the morning snack will be ready.
Ingredients
• half a kilo of small champignons;
• 10 peppercorns;
• 3 cloves of garlic;
• 20 gr. vinegar 9%;
• 10 gr. Sahara;
• 2 star studs;
• 1 onion;
• 0.5 Chin. spoons of salt;
• 1/3 cup oil rast.
Cooking
1. Chop the peeled garlic cloves into circles, throw the saucepan to the bottom.
2. There we lay the onion head cut into half rings and other spices.
3. Add 150 ml of water and vinegar with oil. It is better to take vegetable oil with a smell.
4. Lay the mushrooms and put on the stove. Be sure to cover the saucepan. Liquids are few, but the champignons will release a sufficient amount and will be prepared practically in their juice. But do not give it to boil.
5. After boiling, boil the mushrooms for exactly 7 minutes and turn them off.
6. After cooling down, remove the saucepan for the night or day in the fridge (you can hold it longer).
Recipe 3: Marinated champignons at home with onions and carrots
Recipe bright and beautiful pickled champignons, which are also easy to cook. Greens take any: basil, parsley, dill, cilantro.
Ingredients
• 300 grams of water;
• 100 grams of carrots;
• 500 grams of champignons;
• garlic 4 cloves;
• 100 grams of onions;
• 1 bunch of greens;
• 1 tsp. with a mountain of salt;
• laurel leaf;
• spoon of sugar;
• 2.5 table. spoons of 9% vinegar;
• 4 spoons of oil grows. Cooking
1. Boil water with salt and sugar, remove from heat.
2. We throw in the marinade washed and dried mushrooms, cover and leave on the table.
3. Shred straw onions, rub carrots, chop greens. Throw in the mushrooms and cover again.
4. Garlic, peel, cut into pieces, throw the UK mushrooms.
5. Throw the remaining spices, oil and vinegar. Stir.
6. Leave to cool completely under the lid.
7. We spread on jars, we clean in the cool place for days.
Recipe 4: Marinated champignons at home “Korean”
The matchless flavor of this marinated champignon snack just explodes the brain. However, like all the other Korean salads and pickles.
Ingredients
• half a kilo of mushrooms;
• one carrot, onion and pepper;
• garlic 2 cloves;
• 4 spoons of butter;
• spoon of sugar;
• 3 peppercorns;
• 0.5 tsp. mixed Korean seasonings;
• 1 scoop of vinegar 9%;
• 2 tablespoons soy sauce;
• 1 tsp. (incomplete) salt;
• 1/2 lemon.
Cooking
1. Mushrooms are washed and boiled for 10 minutes with the addition of peppercorns, you can throw a bay leaf. Drain into a colander, let the water drain.
2. In the meantime, prepare the vegetables. We clean everything and shred straws, but do not mix them together.
3. Pour oil into the pan, heat it up, fry the onion for a minute, throw the carrot, then the pepper, fry it all together.
4. Add salt, sugar, Korean seasonings and chopped garlic to the pan, warm up for a minute.
5. Add 200 ml of water, put vinegar, soy sauce and give the marinade to boil.
6. Shift the champignons into the container, throw the lemon cut into circles, pour over the hot marinade of vegetables.
7. Cover and hold until cool. Before sending the mushrooms on the table, it is desirable to cool.
Recipe 5: Marinated champignons at home in Korean No. 2
Another option for champignons in Korean. In this recipe, less vegetables and the main emphasis is on mushrooms. Ingredients
• half a kilo of mushrooms;
• 600 ml of water;
• 1 scoop of vinegar 9%;
• 50 grams of oil;
• 15 grams of sesame;
• 1 hot pepper;
• garlic 4 cloves;
• ground pepper;
• 20 grams of soy sauce;
• parsley (small bunch);
• 1/2 tablespoon salt;
• leaf of laurel.
Cooking
1. Boil washed champignons for 15 minutes in prescription water with salt and bay leaf.
2. Chop the greens and peeled garlic cloves, throw in a bowl.
3. There we also add chopped hot peppers, throw ground peppers, put soy sauce and vinegar. Stir.
4. Heat oil well, fry sesame. We send ruddy seeds to the rest of the spices with greens.
5. At this time champignons should already be cooked. We merge them into a colander, and while they are hot, we immediately pour them into a bowl with fragrant ingredients. You can not wait for the draining of all droplets of broth from the mushrooms.
6. Cover the bowl with a lid and shake vigorously several times.
7. Cool and put in the fridge for 3 hours, but better all night.
Recipe 6: Marinated champignons at home with tomato
Tomato sauce is one of the most delicious marinated champignon supplements. Ideally, it is better to use fresh juice, but you can also take canned or diluted pasta. The recipe is versatile, you can roll up the mushroom for the winter, spreading it in sterile jars.
Ingredients
• 0.5 kg of mushrooms;
• 1 scoop of 9% vinegar;
• 1 tsp. salts;
• 300 grams of tomato juice;
• 0.5 buns of dill;
• 2 cloves of garlic;
• 4 peppercorns;
• 0.5 tablespoons of sugar;
• 20 grams of oil.
Cooking
1. Washed mushrooms boil in water for exactly 10 minutes. Salt and add spices do not need. Broth merge.
2. Pour tomato juice in a saucepan, put salt, add oil and vinegar with sugar. We throw peas peppers. Give the marinade boil.
3. Lay the mushrooms, boil for 3 minutes, throw the chopped garlic and turn it off. Insist under the lid until it cools completely and the snack can be sent to the table! 4. If you need to roll the mushrooms into jars, then with garlic, they need to boil for 3 minutes, then spread out in sterile containers and sealed.
Recipe 7: Simple pickled champignons at home for the winter
A feature of this champignon recipe for the winter is the absence of a large number of spices and all sorts of vegetables. These mushrooms can be opened and used for salads, pies, added to them tomato, onion and all sorts of seasonings, to cook on their basis various snacks, including Korean ones.
Ingredients
• 1.5 kg of mushrooms;
• 250 grams of oil;
• 3 leaves of laurel;
• 1 spoon of salt;
• 150 grams of apple cider vinegar;
• 10 peppercorns;
• 4 cloves of garlic.
Cooking
1. Boil the mushrooms for 15 minutes and drain this water.
2. Pour into a saucepan a liter of clean water, put salt, peeled chives of garlic, which you can not cut, throw the peas and bring to a boil.
3. Pour in the oil with vinegar, put the mushrooms boiled earlier and boil for 7 minutes.
4. Spill in sterile jars and twist the lids. Cool under a fur coat upside down. Store in the basement.
Recipe 8: Marinated champignons at home with citric acid
Champignon recipe for those who do not like vinegar or has contraindications to its use. But the special taste of the appetizer gives sweet pepper. The recipe is quick, the mushrooms will be ready in a day.
Ingredients
• 0.6 kg of champignons;
• 2 grams of citric acid;
• 5 sprigs of parsley;
• 50 grams of oil;
• 1 spoon of sugar;
• 1 tsp. salts;
• 2 cloves of garlic;
• 2 sweet peppers.
Cooking
1. Boil the mushrooms in boiling water for exactly 10 minutes, drain the water.
2. Shred pepper with straws, the color of the pods does not matter.
3. Fry the pepper in hot oil.
4. In 40 grams of water diluted citric acid, you can use mushroom decoction. Put the salt, chopped garlic, sugar and herbs. Intensive mix. 5. Combine the fragrant mixture with roasted peppers, and then with the mushrooms.
6. We mix and stack in the container, we tamp.
7. Cover and remove to a cool place. You can remove the sample after 3 hours, but the snack is tastier after daily marinating.
Marinated champignons at home - tips and tricks
• Use champignons even raw. Therefore, do not worry if you suddenly turned off the gas or electricity and the mushrooms didn’t have enough time. They reach the marinade.
• Fragrant spices, greens and garlic are best laid in the marinade only after boiling and removing the foam.
• Salt and sugar in the marinade are preferably boiled after being laid, as they often contain impurities that can shorten the shelf life of the billet.
• Field champignons are not as clean as greenhouses. And they are desirable to arrange pre-boiling in clean water, which will get rid of sand in the gills.
• Cap champignons easier to digest the body than the legs. Since they are much less fiber. And if there are problems with digestion, the legs should be excluded.
• If the appetizer is prepared for long-term storage, it is important to strictly observe the amount of vinegar, as it serves as the main preservative. And especially pay attention to the cleanliness of the dishes, ingredients, sterility cans.
