Quick and tasty marinated champignons. Homemade marinated champignons

Calories: Not specified
Cooking time: not specified

Mushrooms are known to be called forest meat and this is quite justified, because they contain excellent valuable protein in their pulp, which is so necessary for our body. And how many delicious dishes can be prepared from these forest brothers at once and cannot be counted!
Today, lovers of the mushroom menu do not have to go to the forest to get them, especially since there are practically no ecologically clean places for their growth and natural collection in wildlife.
And therefore, it is much easier to go for mushrooms to the nearest supermarket or market. There they (at least two types) are apparently invisible. Choose who looks at you!
The most common and quite accessible to a wide range of our population are, of course, champignons. They are designed to satisfy our demand for mushroom dishes. We use them in various types(boiled, fried, marinated) in salads, first and second courses, as well as in sauces.
Today we will talk about how to pickle champignons easily and tasty at home. In this form, they can be served as an independent snack, and also used as one of the ingredients in salads.
For testing, I propose a recipe designed for pickling 0.5 kg of champignons. If it satisfies your taste requests, in the future you can increase the number of bookmarks.
I am almost sure that this will be the case, since my mushrooms came out well, just amazing taste!

We will need:

- champignons - 0.5 kg,
- bay leaf - 2 pieces,
- sweet pea pepper - 5-6 pieces,
- granulated sugar - 1.5-2 tablespoons,
- kitchen salt - 1 tablespoon (with a slide),
- vinegar 9% - 25-30 ml (for marinade).

Step by step recipe with photo:

We collect everything you need.




Pour water into a saucepan and add a little vinegar to it so that it is slightly acidified, then the mushrooms do not darken during cooking.




Put on fire and heat up. At this time, we wash the mushrooms ourselves under running water. We put them in a colander so that they do not absorb excess moisture.




Throw the mushrooms into the boiled water.

Mushrooms marinated at home will always help out when it comes to quick preparation of the right ingredient for a salad or a simple but tasty snack. These mushrooms are good to stock up without having to wait for the mushroom season. They are in bulk in stores all year round, which means that they are always half on hand.

By the way: an appetizer with a very low scores energy value- only 98 kcal. per 100 gr. yummy. Therefore, everyone who intends to correctly compose a menu for weight loss - take note.

Everyone knows that we often add pickled champignons to salads. Besides delicious mushroom you can use in the filling of pies, pancakes, pizza. Personally, I often put mushrooms on sandwiches, stuff eggs, marinated charm is used to decorate holiday dishes, and it’s just great for a snack.

How to pickle champignons at home

So, there are only two requirements for marinating champignons at home, they must be: a) deliciously delicious, b) fast. Thanks to my recipes, following them is not so difficult.

And yet, I will offer a few tricky tricks in cooking pickled champignons:

• Immediately decide why you are doing the workpiece. If the goal is a salad, then choose the simplest recipe with a minimum of spices. Otherwise, instead of the usual taste of your favorite salad, you risk getting a completely unexpected taste at the exit - spices will give their effect and can ruin everything.
• In pickling, you can use fresh and frozen champignons, no difference.
• The mushroom can be eaten even raw, so don't be afraid to undercook it. In which case, they will reach in the marinade.
• If you bought mushrooms harvested in the field, and not grown in a production way, in a greenhouse, then first boil (let the water boil), drain the water and only after this manipulation marinate, since there is usually a lot of dirt in the field.
• Mushroom caps are easier to digest digestive system than the legs, they have less fiber, if you have problems with the gastrointestinal tract, do not pickle the legs.
• You can marinate mushrooms fast way, but according to these recipes, they are also prepared for the winter. Vinegar almost always acts as a preservative, there is an objection to it - feel free to use citric acid or some kind of sour juice.
• Seasonings are an obligatory ingredient of marinated homemade champignons: black pepper, bay leaf and garlic. In many cases, recipes contain onions and herbs - a classic pickling option.

But any other additives in the form of spices will not spoil, but only complement the taste delights of mushrooms - I suggest not to be afraid to experiment.

Instant mushrooms marinated at home

Let's start with the simplest and most successful recipe for pickled quick champignons. For the winter, you can make at least a few jars for salads on it, so as not to rush later. In this case, the oil can not be used.

Take:

• Champignon mushrooms - 500 gr.

Seasonings:

• Sugar - a teaspoon.
• Table vinegar, 9% - 2 tbsp. spoons.
• Vegetable oil - 50 ml.
• Salt - a teaspoon.
• Garlic - 3 cloves.
• Black peppercorns - 10 pcs.
• Bay leaf - 2 pcs.
• Water - 50 ml.

Cooking by quick recipe:

1. Easy peasy! Put the necessary additives in a saucepan, send chopped mushrooms there and let it boil.
2. After boiling, the mushrooms need to be boiled for 5 minutes, it does not make sense for longer, they will be ready quickly.
3. If unbearable, then you can enjoy a great taste immediately after the mushrooms have cooled. But it does not hurt to leave the workpiece for a while, at least for the night, so that the mushrooms are a little infused.

Homemade marinated champignons with onions and carrots

Shmpignons according to this recipe are more suitable for a separate snack, so use chopped mushrooms and take the most diverse herbs: cilantro, basil, and, of course, dill and parsley.

Take:

• Mushrooms - 500 gr.
• Carrots and onions - each vegetable 100 gr.
• Garlic - 3 pcs.
• Greens - a small bunch of different, to your taste.
• Sunflower oil - 4 tbsp. spoons.
• Bay leaf - 1 pc.
• Vinegar 9% - 2.5 tbsp. spoons.
• Salt and sugar - a teaspoon (with a slide).
• Water is a glass.

Pickling quick champignons:

1. Boil, adding sugar with salt, water, and put chopped mushrooms into it. Cover the pot with a towel to keep the water warm.
2. Quickly chop the onion and carrot (as you like, do it, for me it’s better to cut carrots into rings, it looks prettier), chop the greens, garlic and send to the mushrooms.
3. Now it's the turn to add all the remaining spices (bay leaf, oil and vinegar), then stir and leave until the workpiece has cooled.
4. Then put it in a jar and send it to marinate for a day in the refrigerator.

Marinated champignons in Korean

All Korean snacks have now become popular in our country, a recipe for marinating mushrooms is also available and it belongs to the category of quick and simple. It is better to use chopped champignons, they will marinate faster, and you can start the belly feast. Will be ready in a day.

You will need:

• Mushrooms - 500 gr.
• Sunflower oil - one and a half tbsp. spoons.
• Sugar - Art. a spoon.
• Salt - half tbsp. spoons.
• Korean seasoning for carrots - 1.5 tbsp. spoons.
• Table vinegar - 1.5 tbsp. spoons.
• Water is a glass.

Cooking:

1. Put spices into boiling water and, when it boils again, put chopped mushrooms.
2. You don’t need to cook for a long time, 10–15 minutes is enough, no longer, during which time the mushrooms will have time to soak in the marinade.
3. If there is not enough water, then when the mushrooms have cooled right in the water, put oppression on top and let them soak in the marinade for about a night.

For those who like to tinker in the kitchen and make Korean-style champignons with a more interesting taste, I suggest adding a couple more interesting seasonings. If desired, they can completely replace the seasoning for Korean carrots.

I advise you to add: firstly, sesame seeds, you need it for 500 gr. about a teaspoon of mushrooms. It will be delicious if you fry it a little in oil.

Second, coriander. Decide to completely eliminate Korean seasoning, then add black pepper to it.

Delicious Korean Pickled Mushrooms - A Quick Recipe

The next great recipe for cooking in Korean. It's more festive, with a lot more ingredients, making it literally irresistible. Mushrooms will be completely ready in a day, but they are stored in the refrigerator for quite a long time.

Take:

• Champignons - 500 gr.
• Carrot, bell pepper and onions - only 1 pc.
• Garlic - 2 small cloves.
• Vegetable oil - 4 large spoons.
• Sugar - 1 large spoon.
• Korean seasoning for carrots - 0.5 teaspoon.
• Black peppercorns - 3 pcs.
• Vinegar 9% - 1 large spoon.
• Soy sauce - 2 large spoons.
• Lemon is half.
• Salt - 1 small spoon (but not full).

1. Boil peeled and chopped champignons in water with the addition of laurel and pepper. Drain the water and leave the mushrooms to cool.
2. While the mushrooms are cooling, onions, Bell pepper and peel the carrots and cut into beautiful strips, but separately, do not mix together yet.
3. Heat the oil in a frying pan, first fry the onion, a little, for a minute, then throw in the pepper and fry a little more. Add carrots and sauté together.
4. At the end of frying, put salt and sugar, Korean seasoning and garlic (which must be crushed, I usually chop it finely).
5. After a minute, add a little water, pour in soy sauce with vinegar, let the marinade boil, and only after that the fire can already be turned off.
6. Place the cooled mushrooms in a container-type container, shifting them with lemon slices, and pour in the finished marinade. Stir, distributing among the mushrooms.
7. Leave the mushrooms to marinate for several hours, in less than a day they will be ready to eat.

Instant mushrooms with homemade tomato juice

They are a very tasty snack, and you can take fresh and concentrated juice, tomato paste - there is practically no difference. The versatility of the option is that this appetizer is perfectly stored all winter.

Take:

• Champignons - 500 gr.
• Tomato juice - 300 ml.
• Sugar - 1 teaspoon.
• Salt - 1 teaspoon.
• Vinegar or apple cider vinegar - 1 large spoon.
• Garlic - 2 cloves.
• A few peppercorns.
• Sunflower oil - 20 ml.
• Several sprigs of dill.

Step by step recipe:

1. Boil mushrooms for 10 minutes in water without any additives, drain it.
2. Boil the tomato juice in another saucepan, adding oil, vinegar, peppercorns and sugar and salt. Dilute the tomato paste with water to the consistency of thick juice.
3. After boiling the juice, put the mushrooms in a saucepan, cook for a couple of minutes, throw in the chopped garlic and turn it off immediately.
4. Mushrooms are ready, they can be eaten immediately when they cool down.

Decide to roll it up in jars, then after laying the garlic, cook for another three or four minutes, and put it in jars.

Quickly cook pickled champignons at home with the hot pickling technique. Thanks to this salting, mushrooms can be tasted already 5-6 hours after cooking. This dish is perfect as an appetizer for side dishes or meat dishes and even to alcoholic beverages.

Mushrooms prepared in this way can be stored for about a week in a cold place, but only in the marinade. They can be added to salads, casseroles, soups, etc. - they are absolutely identical in taste to store-bought pickled mushrooms.

Ingredients

• 500 g champignons
• 2-3 bay leaves
• 0.5 tsp coriander seeds
• 0.5 tsp black peppercorns
• 400 ml hot water
• 2 tbsp. l. vinegar (9%)
• 2 tbsp. l. sunflower oil
• 1 tsp salt
• 2 tsp granulated sugar
• 2 garlic cloves

Cooking

1. Rinse the mushrooms from dirt and put in a saucepan. Keep in mind that mushrooms shrink by about half in size with any heat treatment, so from 500 g of the product you will get 250-300 g of pickled mushrooms. If you want to cook more snacks, then, accordingly, increase the composition of all ingredients by two to three times.

2. Pour the prepared dry spices into the pan and cut the peeled garlic cloves into slices or slices - as you like.

3. Pour in vinegar with sunflower oil, and then hot water. Place the saucepan on the fire and simmer from the moment of boiling for exactly 5 minutes. Then turn off the burner.

4. Do not take the mushrooms out of the marinade - they must cool in it. This will happen in about 4-5 hours. When cooled, the mushrooms will shrink and draw the marinade into themselves.

5. After the specified time, you can taste the cooked dish, seasoning it with herbs and onions, if you like fresh onions in a mushroom appetizer.

Note to the owner

1. Some housewives soak them before cooking champignons according to any recipe in order to better wash them. In this case, such a procedure will greatly damage: these mushrooms quickly absorb a lot of water, which subsequently prevents the marinade from soaking. You should also not keep mushrooms under a running stream for a long time, especially since there is no sand on them, like on forest mushrooms. The dirt is well washed from the legs and hats with a semi-rigid kitchen sponge. The remains of the mycelium can be easily removed with the blunt side of the knife. You can also use a new toothbrush, a soft children's toothbrush is perfect.

2. The smaller the snack mushrooms, the nicer they look. In addition, they do not have dark gray or black plates under the cap, and the flesh is denser and finely porous than in large specimens. Even giant mushrooms are suitable for frying, but it is recommended to select miniature ones for pickling.

3. Pickled champignons have a universal compatibility with vegetables. They make both summer and winter salads. They form harmonious combinations with boiled and soaked beets, sweet corn, arugula, shallots, canned peas, beans. They replace potatoes in snacks like herring under a fur coat, trying to reduce their calorie content - it turns out tasty and original.

A gala dinner, a fun feast with friends, a family dinner are weighty arguments in favor of the ability to pickle champignons at home. Mushrooms act as an appetizer and an independent dish.

Mushrooms do not require the hassle of marinating at home, are nutritious and add sophistication to the table. According to Chef Gordon Ramsay, marinated champignons are appropriate in antipasti dishes due to their spicy aroma and golden color. This idea is shared by Russian chef Konstantin Ivlev, who suggests serving marinated champignons as a cold appetizer with onions and dill. Mushrooms are the central ingredient in Russian and French cuisine: julienne, Polyanka salad, yeast dough pie.

Calorie content of canned champignons

Champignons - low calorie protein product, for this reason, are recommended for athletes, people and those suffering from a lack of protein. It is important to note that protein plant origin digested worse than an animal.

Mean value of data about nutritional value 100 grams of pickled champignons are indicated in the table:

Marinated champignons for the winter - a classic recipe

Marinating champignons at home for the winter eliminates the presence of unwanted preservative ingredients. The taste of the dish according to this recipe is devoid of extremes: moderately salty, with a slight sourness, mushrooms with bay notes in the aroma.

The output of the finished product is 1 liter.

Ingredients:

• Fresh champignons of small size - 1.5 kg;
• Water - 2 liters;
• Bite 9% - 150 ml;
• Salt - 2 tbsp. l.;
• Sugar sand - 2 tbsp. l.;
• Black peppercorns - 5 pcs.;
• Bay leaf - 3 pcs.

Cooking:

1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects, then put on a waffle towel in one layer to dry.
2. Boil water in a saucepan. Add salt, sugar, pepper and laurel. After 3 minutes, pour in the vinegar. It gives a sour taste, so its amount is selected according to taste preferences, but not less than that indicated in the recipe.
3. Throw dried mushrooms into boiling water with spices over high heat. When the water boils again, it is necessary to reduce the heat and cook for at least 1 hour. In the process of cooking, mushrooms acquire a yellowish tint and release juice.
4. For preservation, hot mushrooms, along with the marinade, are distributed in sterile glass jars and sealed with a lid.

Video recipe

Harvesting champignons for the winter is distinguished by the length of time the mushrooms stay in the marinade, which ensures the full disclosure of the taste qualities of each ingredient.

Marinated instant mushrooms

Cooking according to a quick recipe eliminates canning, which ensures the preservation of the freshness of the snack and minimal destruction of useful trace elements.

Ingredients:

• Fresh champignons of small size - 500 g;
• Refined vegetable oil - 90 g;
• Vinegar 9% - 90 g;
• Onion - 1 head;
• Bay leaf - 3 pcs.;
• Carnation - 5 pcs.;
• Garlic - 3 cloves;
• Pepper sweet pea- 5 pieces.;
• Ground coriander - 0.5 tsp;
• Salt - 2 tsp;
• Sugar - 1 tbsp. l.

Cooking:

1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects.
2. Fry the mushrooms in a preheated dry frying pan over medium heat for 5 minutes. Juice should go.
3. Cut the onion into thin half rings, garlic into slices.
4. In a separate bowl, mix the ingredients for the marinade: olive oil, vinegar and all spices.
5. After 5 minutes from the start of frying, add onion, garlic and marinade to the pan. Cover the pan with a lid, reduce the heat and cook for 10 minutes. Mix twice.
6. Put the mushrooms with the marinade in a deep glass dish and let cool.
7. Ready.

Videos cooking

The finished dish is stored in the refrigerator in a closed container for 10 days.

How to salt champignons in jars - a simple recipe

Salted champignons differ from pickled mushrooms in the absence of vinegar in the recipe, and therefore are dietary food suitable for people with gastrointestinal disorders.

Ingredients:

• Fresh champignons - 2 kg;
• Onion - 3 heads;
• Salt - 4 tbsp. l. (120 g);
• Mustard seeds - 1.5 tbsp. l.;
• Bay leaf - 5 pcs.;
• Allspice peas - 10 pcs.

Cooking:

1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects. Then pour into a deep saucepan, add 1 tsp. salt and cold water so that it covers the mushrooms by 2 cm. Heat over high heat until boiling.
2. Reduce heat to medium and simmer for 7 minutes. Throw the mushrooms in a colander, let the water drain. Cut the onion into thin rings.
3. Put onion, pepper and washed bay leaves in sterilized glass jars.
4. Add champignons to the jars, sprinkling each layer with salt.
5. Pour in hot boiled water, tightly close the lid.
6. Wrapped in a blanket, put the jars upside down in a dark, cool place.

Despite the simplicity, the recipe is piquant - it contains mustard seed, which enhances the golden color of the appetizer and emphasizes the original taste of champignons.

How to pickle champignons for barbecue

There is a peculiarity in the preparation of shish kebab with champignons: with an illiterate approach, the mushroom juice evaporates, and the champignons become dry and hard. The secret lies in the marinade, which preserves the texture and juiciness of the mushrooms.

1. Wash mushrooms thoroughly, cut off the skin from the cap, dry.
2. Put in a deep saucepan, add salt and pepper to taste, mayonnaise so that the surface of each mushroom is covered.
3. Cover the pot with a lid and leave for 3 hours. During this time stir 4 times.
4. Put mushrooms on skewers and fry on coals for 7 minutes.

What can be cooked with canned champignons

There are 3 ways to use canned champignons:

1. Like a side dish.
2. Like a snack.
3. As part of salads and other dishes.

The first method involves champignons as an additional side dish for meat and poultry dishes. At the same time, they are combined with potatoes and served chilled to give juiciness to the whole dish and create a refreshing temperature contrast.

As an appetizer, they are served with alcoholic drinks (for example, vodka) and in antipasti dishes to whet the appetite. In this case, fresh or pickled mushrooms are added to the champignons. onion and dill.

Champignons are among the most popular mushrooms among cooks. They do not need to be painstakingly collected in the forest, but you can go to the store and buy the required amount without fear of poisoning. There are a great many options for preparing these mushrooms, and almost every housewife has her own, most delicious champignon recipe for the winter.

The benefits of champignons

Mushrooms are one of the favorite foods around the world. From champignons you can cook soups, main dishes, stews, snacks, distinguished by exquisite taste. Mushrooms prepared for the winter are suitable not only for an everyday meal, but also for a festive feast with a large number of guests. It does not take much time and effort to preserve mushrooms, and the blanks will be stored for quite a long time.

Champignons are low-calorie foods - 41 kcal per 100 grams of mushrooms. Because of the content a large number protein product is recommended for athletes, people involved in heavy physical labor, and those who monitor their weight.

Preparations for the winter

You can make a salad, stew, soup from canned mushrooms, or use them as an independent snack for lunch or dinner. They go great with fish, meat and vegetables. Everyone chooses the most delicious champignon recipe for the winter for himself.

Classic recipe

For one and a half kilograms of champignons you need:

Mushrooms are sorted out, throwing out rotten and wormy specimens, washed thoroughly in running water, and dried. For marinade, add bay leaf, pepper, salt and granulated sugar to boiling water. After waiting for a second boil, you should pour vinegar into the liquid.

Mushrooms are placed in a boiling marinade, reduce the heat and cook for about an hour. By the end of cooking, the mushrooms release juice and turn yellow. The finished product must be decomposed into pre-sterilized jars and rolled up. The containers are cooled upside down under a coverlet, then cleaned in a cold place for long-term storage. The snack can be consumed immediately after preparation.

Mushrooms with mustard

There are a lot of recipes for pickled champignons for the winter, and each housewife chooses the most suitable for her family. For those who prefer the sharp and spicy taste of homemade preparations, mushrooms with mustard seeds are suitable.

Required components:

Carefully selected mushrooms are washed in warm water, boiled for five minutes and washed again. Drain the water after the first boil.

The champignons are again put into the pan, poured with water, salt, sugar, other seasonings and spices are added and boiled after boiling for at least 10 minutes. Mushrooms are laid out in sterilized containers, poured with marinade, trying to ensure that the seasonings are distributed evenly. Banks must be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.

Recipe with garlic

Pickled mushrooms and garlic are a great combination. You won’t need much other spices, as garlic will give the necessary pungency and piquancy to the finished dish. It is very important to choose the right champignons - they should be small, dense, with unopened caps. In this case, the marinade will remain transparent, and the mushrooms will retain their white color.

Proportions for 1 kg of mushrooms:

Before harvesting champignons for the winter, they must be carefully sorted out, discarding spoiled specimens, and washed with running water. The legs are slightly trimmed with a sharp knife. If the mushrooms are small, then they are left whole, and large specimens are cut in half or into quarters.

Three liters of water are boiled in a large saucepan, mushrooms are placed there and boiled for 10 minutes, without covering with a lid. Mushrooms are thrown into a colander, allowing the liquid to drain. Garlic, cut into thin slices, is placed in sterilized jars.

The marinade is made from water, salt, sugar, bay leaf and pepper. Mushrooms are placed in a boiling liquid, boiled for 20-25 minutes, reducing the heat to a minimum. The mushrooms brought to readiness are carefully removed with a slotted spoon, distributed in jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the covers until completely cooled. Canned food prepared in this way is stored in the cellar for up to two years.

Apple cider vinegar option

Mushrooms can be marinated in apple cider vinegar. This option is considered more tasty and dietary. The taste of mushrooms is sweetish and slightly spicy.

Compound:

• medium-sized champignons - 2 kg;
• water - 2 l;
• granulated sugar - ½ cup;
• coarse salt - ½ cup;
• apple cider vinegar - 100 ml.

After boiling water, pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed champignons are added to the marinade and boiled for 5-6 minutes. With the help of a skimmer, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are cleaned in a cellar or basement.

Marinating in wine

If the hostess is interested in unusual recipes for preserving champignons at home, then you can try the option using white wine. A liter jar will require the following products:

Mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is done so that the mushrooms do not darken. After the water has reached a boil, the products are boiled for several minutes and laid out in a colander. The rest of the ingredients make a marinade by boiling it for five minutes.

Champignons are placed in jars, poured with marinade and sterilized for half an hour, after which they are rolled up with lids. Mushrooms should not be packed too tightly in containers - you need to leave free space between them. You need to store seamings in the cellar. You can try the snack in a week.

Salted champignons

Salting differs from pickling in that vinegar is not used with this harvesting method. This dish is suitable for people suffering from gastrointestinal diseases and those who simply do not like the taste of vinegar.

For salting 3 kg of mushrooms you will need:

Mushrooms are washed, cleaned of dirt and litter and getting rid of spoiled specimens. It is best to take small specimens for salting. The products are placed in a deep saucepan, water, sugar, half the norm of salt are added and the mass is expected to boil. After that, the dishes are kept on low heat for at least ten minutes.

Mushrooms are thrown into a colander, allowing to dry slightly. Onion, parsley, pepper and mustard, chopped into thin rings, are placed in sterilized jars, champignons are added, each layer is covered with salt. Mushrooms are poured with hot marinade and rolled up with lids.

Of course, you can buy canned champignons in the store. But how can they compare with home-made preparations, in which the hostess has invested all her skill and soul. You can use preservation prepared in this way without the risk of poisoning. At any time, you can open a jar of fragrant champignons and put them on the table in front of your dear guests. Mushrooms are part of many salads, go well with potatoes, meat and fish. Pickled mushrooms sprinkled with fresh herbs and seasoned with butter are the best snack for strong drinks.