Mushrooms marinated at home will always help out when it comes to quick cooking desired ingredient for a salad or a simple but tasty appetizer. These mushrooms are good to stock up without having to wait for the mushroom season. Lots of them in stores all year round, which means that they are always half a hand.
By the way: snack with very low rates 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 involved in my decoration festive dishes and it's just perfect for a snack.
Mushrooms marinated 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 habitual taste 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 any acidic juice.
- Seasonings are an obligatory ingredient of marinated homemade champignons: black pepper, Bay leaf ik and garlic. In many cases, recipes contain onions and herbs - classic version pickling.
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
Let's start with the simplest and most successful recipe for pickled fast 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 oil may 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.
Quick recipe recipe:
- As easy as pie! Put the necessary additives in a saucepan, send chopped mushrooms there and let it boil.
- After boiling, the mushrooms need to be boiled for 5 minutes, it does not make sense for longer, they will be ready quickly.
- 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.
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:
- Boil, adding sugar with salt, water, and put chopped mushrooms into it. Cover the pot with a towel to keep the water warm.
- Quickly chop the onion and carrot (as you like, do it, for me carrots are better cut into rings, it looks prettier), chop the greens, garlic and send to the mushrooms.
- 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.
- 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 pickling 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. spoon.
- Salt - half tbsp. spoons.
- Korean seasoning for carrots - 1.5 tbsp. spoons.
- Table vinegar - 1.5 tbsp. spoons.
- Water is a glass.
Preparation:
- Put spices into boiling water and, when it boils again, put chopped mushrooms.
- 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.
- 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.
Those who like to tinker in the kitchen and make champignons in Korean with 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.
Korean champignons - recipe
Next great recipe Korean cooking. It is more festive, with much big amount ingredients, which makes 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).
- Boil peeled and chopped champignons in water with the addition of laurel and pepper. Drain the water and leave the mushrooms to cool.
- While the mushrooms are cooling, onions, Bell pepper and peel the carrots and cut into beautiful strips, but separately, do not mix together yet.
- 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.
- At the end of frying, put salt and sugar, Korean seasoning and garlic (which must be crushed, I usually chop it finely).
- 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.
- 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.
- Leave the mushrooms to marinate for several hours, in less than a day they will be ready to eat.
Instant mushrooms with tomato juice
They represent very delicious 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:
- Boil mushrooms for 10 minutes in water without any additives, drain it.
- Boil in another saucepan tomato juice, adding oil, vinegar, peppercorns and sugar with salt. tomato paste dilute with water to the consistency of thick juice.
- 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.
- 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.
Hello friends. Do you often buy pickled champignons? I admit honestly, in exceptional cases, I also buy them. Well, for example, when you urgently need to make a salad. But believe me, marinated champignons fast food homemade are much tastier than store-bought. I offer 5 proven ways to harvest mushrooms.
There are two ways to cook mushrooms - either fast and they are ready in an hour, or in jars for the winter. In both cases, mushrooms are better undercooked than overcooked, turning them into porridge. Mushrooms are eaten even raw. In addition, the mushrooms will reach "to readiness" in the marinade.
I want to draw your attention to the fact that champignon caps are easily absorbed by the body, which cannot be said about the legs. Therefore, it is better to exclude them from your diet if you have digestive problems.
If you are preparing a snack for the winter, be sure to add the amount of vinegar indicated in the recipe to the marinade. It is good and will provide mushrooms with long-term storage.
In the meantime, take out your Talmuds, where you will write down the recipes, watch the video joke. It turns out that mushrooms can be cucumbers 🙂
By the way, I think picnic lovers will appreciate delicious recipes from the article "".
Marinate without water for 1 hour
This is the no-boil method. Mushrooms cook very quickly. You will need the following components:
- large onion;
- 0.5 kilo mushrooms;
- 8 peas of allspice and black pepper;
- 1 tbsp salt;
- 3 laurels;
- 50 ml of 9% vinegar;
- 2-3 garlic cloves;
- 1 tbsp Sahara;
- 150 ml vegetable oil.
We wash the mushrooms and put them in a colander - the excess water will drain. We cut the peeled onion into thin half rings, and the garlic cloves into slices. We heat the pan (no need to pour oil) and put the mushrooms on it. In the process of frying, the mushrooms should release juice. It takes 5-6 minutes to cook them.
In a bowl, mix vinegar with pepper, salt, sugar, parsley and oil. Add the finished marinade to the mushrooms, cover the pan with a lid and simmer for about 10 minutes. Every 2-3 min. Lift the lid and stir in the mushrooms.
Next, transfer the mushrooms to the appropriate dishes and pour the marinade. Add garlic and onion to this. Leave the snack to cool. When it cools down, put it in the refrigerator, and after an hour we take a sample.
Marinade recipe without vinegar and without oil
Most recipes call for adding vinegar to the marinade. In this version, this component is not used. Instead, add citric acid.
For this dish you will need:
- a kilo of champignons;
- 2 liters of water;
- 7 peas of allspice;
- 3 tbsp salt;
- 2 tsp (without a slide) citric acid;
- 3 pcs. cloves;
- 2 bay leaves;
- 4 garlic cloves;
- vegetable oil.
Bring the water to a boil, and then add 1 tsp. citric acid. Dip the washed mushrooms into this solution and cook for 2-3 minutes. Next, drain the liquid.
We cook the marinade separately. In water (2 l) we send salt, cloves, pepper, parsley and citric acid. Pour the mushrooms with hot marinade and boil for 2-3 minutes. Then turn off the gas and leave the mushrooms in the pan to cool. Next, transfer cold to a jar. We lay tightly and fill to the top with marinade. The remaining marinade can be simply poured. Here we add oil, as well as sliced \u200b\u200bgarlic.
We cover the container with a lid, and then send the snack to the refrigerator. In this situation, the mushrooms are very beautiful - light in a transparent marinade. They come out like the most expensive store-bought in glass jars.
Marinade for champignons with onion and bell pepper
It looks very nice with the addition of bright peppers. The snack is prepared from the following products:
- 0.5 kg of mushrooms;
- Bulgarian pepper (I advise you to take half of yellow and red);
- onion;
- 1 tablespoon of sugar and salt;
- 4 garlic cloves;
- 5 tbsp 9% vinegar;
- 1 liter of water;
- 1 tbsp vegetable oils;
- a little dry mustard in grains;
- a few peas of black pepper;
- 2 bay leaves.
Grind pepper, garlic and onion. We cut the garlic into slices, the onion into half rings, and the pepper into slices. We wash the mushrooms.
Boil water in a saucepan. As soon as it boils, add salt + sugar, lavrushka, oil here. We also enrich the composition with pepper, mustard and vinegar. Bring the marinade to a boil, and immerse the mushrooms in it. They need to cook for about 7 minutes.
After the mushrooms are transferred to the jar. Add bell pepper, onion and garlic here. Cool everything and put it in the refrigerator. After 12 hours, the mushrooms are ready.
How to cook pickled champignons in Korean in 15 minutes
Such an appetizer is prepared in spices and in soy sauce. Prepare in advance the following products:
- 400 g mushrooms;
- 3 tbsp vegetable oil (use refined);
- 2 bay leaves;
- 7 black peppercorns;
- half a bunch of parsley;
- 2 tbsp soy sauce;
- 4 garlic cloves;
- 1.5 tsp sesame seeds;
- 3 peas of allspice;
- 3 tbsp apple cider vinegar;
- ¼ tsp chopped coriander;
- salt.
Who doesn't like pickled mushrooms? With potatoes, salad or as self-dish at family gatherings. It turns out that you can cook marinated champignons at home quickly, and they will turn out to be much tastier and healthier than store-bought ones from a can. Fortunately, now you don’t need to go to the forest for mushrooms, but just go to the supermarket at any time of the year. To properly pickle champignons and preserve the fragrant mushroom spirit, use one of the proven and successful recipes.
Pickled champignons in a quick way
This is an express way of cooking mushrooms, in which the mass is preserved in them. useful substances. For pickling you will need:
- champignons - 450 g;
- onion head;
- garlic - 2 cloves;
- vinegar - 2 tablespoons;
- a spoonful of sugar;
Marinated champignons
- bay leaf -2 pcs.;
- a pinch of ground coriander;
- sweet peas - 1 pc.;
- black pepper - 8 pcs.
Heat up a dry frying pan and add the mushrooms. Stir for about five minutes, it is necessary to evaporate excess moisture. While the mushrooms are fried, prepare the brine: mix all the ingredients, except garlic and onion, in a bowl and pour into the pan with the mushrooms. Simmer the champignons for about 10 more minutes. Remove from heat and place in a suitable container.
We cut the garlic into slices, and the onion into half rings and put in the mushrooms. The champignons are ready, but if you leave them overnight to soak in the brine, they will become even tastier.
Advice. Mushrooms in the process of cooking lose moisture and decrease in size. To get appetizing and beautiful pieces, do not grind the mushrooms too much. Divide large enough into 2 - 4 parts, and leave small ones whole.
Korean pickling method
They have long conquered their niche and do not lose popularity. So why not pickle the champignons yourself in the proposed way?
For cooking fragrant champignons in Korean, choose a pound of small mushrooms so that you do not have to cut them. For the marinade you will need the following products:
- sunflower oil- 50 g;
- 1 st. a spoonful of sesame;
- a few bay leaves;
- hot pepper - 1 pc;
- parsley;
- a few cloves of garlic;
- soy sauce and vinegar, 1 tbsp each;
- chopped coriander - 1 tsp;
- black pepper on the tip of a knife;
- salt.
Whole mushrooms can be used for marinating.
In order for the cooking process to proceed correctly, and the mushrooms turned out exactly in Korean, follow the instructions:
- Mushrooms are washed and placed in a deep saucepan.
- Pour in 700 ml of water and add salt.
- When the water boils, the fire is reduced and the mushrooms are simmered for about 20 minutes.
- Meanwhile, make the marinade. All the ingredients are mixed in a bowl, and the sesame seeds are pre-calcined to a ruddy color in a dry frying pan.
- Throw the mushrooms into a colander and let the water drain.
- Pour hot mushrooms into the marinade and mix thoroughly.
- Cover the bowl with a lid or cling film and placed in the refrigerator overnight. While they are infused, stir several times.
Korean champignons: the fast way
This option differs from the previous one in that the mushrooms are cut into pieces and marinated chopped. So, for a pound of mushrooms we take 0.5 water, an onion, 3 tbsp. tablespoons of sunflower oil, a tablespoon of salt and two sugars, juice of one lemon, Korean carrot seasoning.
boiled mushrooms
We prepare as follows:
- We wash the mushrooms. We cut into large pieces.
- Add all spices to boiling water, then mushrooms and boil for 10 minutes.
- Cool down to room temperature.
- We put oppression on top and leave it to infuse for 8 hours in the refrigerator.
When serving, add chopped onion and a little oil. We decorate with carrots, greens.
Champignons in tomato
Another interesting recipe pickling champignons, this time in tomato. You will need fresh champignons, A little vegetable oil, a couple of cloves of garlic and an onion. Ground black pepper and salt to taste. Mushrooms are marinated as follows.
- Mushrooms are boiled in salted water.
- Throw in a colander and lightly dry.
- Tomatoes, garlic and onions are rubbed on a grater or ground in a blender to a puree state.
- Oil and pepper are added. Mixed.
- Put the mushrooms in a bowl and pour over the tomato mass. It should completely cover the mushrooms.
- Cover with a lid and keep in the refrigerator for a day.
Advice. To make pickled mushrooms white and appetizing, buy champignons for cooking with a hat that has not yet opened and is tightly adjacent to the leg.
With mustard and spices
The process of preparing marinated champignons with mustard will take at least half an hour of your time. But believe me, divine taste ready meal worth it. So let's get started. We will need the following components.
Spices will help you create a truly unusual dish
- half a kilo of champignons;
- half a glass of vegetable oil;
- a couple of cloves of garlic and the same amount of bay leaf;
- 4 tbsp. spoons of apple cider vinegar;
- mustard in grains - 1 tsp;
- half tsp coriander in seeds;
- black pepper - 1 tsp;
- sugar - 1 tbsp.
Mushrooms are washed. Bring the water to a boil, pour in the vinegar and put the mushrooms. Boil for five minutes and drain in a colander. While the mushrooms dry, prepare the marinade. Boil the spices in 450 ml of water for about a minute. Remove from heat, add oil and vinegar.
Mushrooms are placed in the marinade. Cool and put in the refrigerator overnight.
Advice. So that the mushrooms do not darken during the cooking process, add a spoonful of vinegar or a little lemon to the water.
With lemon
For a pound of champignons, you will need about ten peas of black pepper, a head of garlic, a couple of bay leaves, juice of one lemon, half a glass of water and a third of a glass of vegetable oil, salt to taste.
How do we cook mushrooms? with lemon in 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, there is no 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 also 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
Sprinkle lightly with finely chopped parsley before serving.
Instant marinated champignons in own juice with lemon
If you have 3 hours left, try cooking according to this recipe - at home, champignons are pickled 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.
Delicious champignons can be easily marinated on your own at home. You will need fresh mushrooms small size, spices, refined sunflower oil and vinegar. Spicy mushrooms will be ready very quickly - in 5-6 hours. Pickled champignons are unusually tasty and fragrant. They can be stored for a long time on the shelf of the refrigerator, the main thing is to use hermetically sealed glassware.
How to pickle champignons at home? - Ingredients:
- fresh champignons (small size) - 500 g
- garlic - 3 large cloves
- cooking fine salt- 1 tsp
- granulated sugar - 2 tsp
- sunflower oil (odorless) - 4 tbsp.
- vinegar (apple or table) - 4 tbsp.
- black peppercorns - 10 pcs.
- dried dill- 1 tsp
- clove buds - 5 pcs.
- allspice black pepper - 7 pcs.
- bay leaf - 3 pcs.
How to quickly marinate champignons at home? - Recipe:
Let's prepare the mushrooms. For this recipe, it is better to use small mushrooms of about the same size. Wash them thoroughly under running water. If necessary, clean the mushrooms with a knife.
In a non-stick deep frying pan, mix fine table salt, dried dill and sugar. In order to make the marinade spicy, add allspice, a few cloves, peppercorns and bay leaves to it. Peel the garlic cloves, then grind (with a knife, using a press or on a grater). Pour the garlic into the pan with the rest of the ingredients.
Now let's add liquid ingredients. Pour 4 tablespoons of refined oil and vinegar into the pan. It is better to use unscented sunflower oil. For this prescription will do and apple, and ordinary table 9 percent vinegar.
Thoroughly mix the ingredients for the marinade.
Put the mixture on medium heat and wait until it starts to boil. At this time, we will stir the marinade so that the sugar and salt dissolve during heating.
Gently put the washed and peeled mushrooms into the boiling mixture. To prevent hot oil from splashing, it is best to dry the mushrooms with a paper towel first.
Cover the pan with a lid and simmer the mushrooms over low heat for 7-10 minutes. During cooking, stir the mushrooms 1-2 times so that they cook evenly.
Turn off the heat and leave the mushrooms to cool in the pan with the lid closed.
When the mushrooms have cooled to room temperature, carefully transfer them to a glass dish with an airtight lid.
Put the mushrooms in the refrigerator. In just 5-6 hours, the champignons will marinate and be ready.
It's so easy and simple to pickle champignons at home, and very quickly! Pickled mushrooms according to this recipe can be served as cold appetizer with poultry or main dishes. You can also cook other dishes from pickled champignons, for example, holiday salads or spicy sauce.
Bon appetit!
