Champignon mushrooms marinated recipes quickly and tasty. Pickled champignons of fast preparation at home according to simple recipes. Basic rules for marinating champignons

Pickled champignons are welcome guests at any feast. Today we will cook this savory snack at home.

Pickled champignons can be cooked quickly, in 15-20 minutes, or you can leave them to marinate overnight or for a day or two. During this time, the champignons will acquire a delicate and piquant taste. Adjust the spiciness by adding certain spices or increasing the amount of vinegar and garlic - this is a matter of taste and your imagination, which in this case is given complete freedom.

By the way, unlike all other types of mushrooms, artificially grown champignons can be fearlessly eaten even raw, but you need to be careful with wild champignons. The easiest way to buy champignons in the store. Choose firm, smooth, light-colored mushrooms, free from blemishes and tears, preferably one size. It is believed that small champignons have the best taste qualities. Before marinating, it is better to cut large mushrooms into 2-4 parts or chop into slices.

Mushroom marinade recipes are also very diverse. A classic marinade is usually prepared from vinegar, sugar, salt and spices. However, guided by the basic recipe and adding new ingredients, you can get incredibly tasty pickled champignons, which will be an excellent snack both on weekdays and at the festive table.

Pickled champignons "Classic"

Ingredients:
1 kg small champignons,
250 g onion
1 carrot.
For marinade:
1 stack water,
100 ml 9% vinegar,
1 tsp salt,
1 tbsp Sahara,
6 pcs. carnations,
10 pieces. allspice,
5 bay leaves,
2 tbsp mustard seeds.

Cooking:
Wash the mushrooms well, remove debris. If the mushroom caps are large, cut them into 2 pieces lengthwise. To prepare the marinade, boil water, add salt, sugar, vinegar, spices and carrots. Do not add mustard immediately, let the marinade boil over low heat for about 2 minutes. Add champignons to the boiling marinade and cook over low heat for 2-3 minutes, then add chopped onion, mustard and marinate the champignons in a cool place. Mushrooms will be ready in 3 hours, but after 12 hours they will be even better!

Homemade marinated champignons in 20 minutes

Ingredients:
500 g champignons,
1 onion
2-4 garlic cloves,
½ tomato
80 ml olive oil,
1 tsp salt,
1 tsp Sahara,
5 black peppercorns,
5 peas of allspice,
parsley, cilantro - to taste,
50 ml of table vinegar,
¼ lemon.

Cooking:
Wash the tomato and cut into cubes, removing the stalk and hard core fibers from the fruit. Finely chop the onion. Clean and dry greens are also finely chopped right with the stems. Cut half of the mushrooms (do not wash the mushrooms) vertically, and chop the rest with a sharp knife into crumbs. Sprinkle both mushrooms with a little lemon juice. Lightly fry the chopped mushrooms, herbs, tomato and onion in vegetable oil in a hot frying pan. Then separately slightly let the chopped champignons. Prepare the marinade by mixing olive oil, lemon juice, vinegar, all spices and coarsely chopped garlic in a bowl. Add the fried mixture of finely chopped mushrooms, vegetables and herbs to this marinade and mix everything. In a sterile jar, fold the mushrooms coarsely chopped across and, pouring in the marinade, cork with a tight lid. You can store such pickled champignons in the refrigerator for 2 weeks, and you can take a sample after 20 minutes.

Ingredients:
500 g champignons,
½ stack table vinegar,
5-6 garlic cloves,
½ stack vegetable oil,
herbs, salt, pepper - to taste.

Cooking:
Rinse the champignons well, then pour water into the pan, add spices, bring to a boil, salt, put the mushrooms in the water and boil them for 10 minutes. Transfer to a colander and rinse with cold boiled water. For the marinade, mix vinegar, oil, add garlic passed through a press and finely chopped greens. Put the mushrooms in the marinade (if the mushrooms are large, it is better to cut them in half), leave the mushrooms in it for 15 minutes, and you can serve. By the way, you can cook marinated champignons with onions, for this, add an onion, cut into half rings, to the mushrooms. You can also marinate it with mushrooms or sprinkle rings on top when serving.

Mushrooms "In Korean"

Ingredients:
300 g champignons,
3 garlic cloves,
¼ tsp ground coriander,
1 tbsp soy sauce,
10 g sesame
¼ stack. vegetable oil,
½ tbsp cumin,
3 tbsp vinegar,
2 bay leaves,
1 bunch of greens
1 red hot pepper,
salt, black ground pepper - to taste.

Cooking:
Boil the mushrooms in salted water and drain in a colander. For marinade, add finely chopped greens, soy sauce, black pepper, vinegar, bay leaf, cumin, coriander, chopped garlic to vegetable oil and mix everything. Toast the sesame seeds in a dry frying pan and add to the marinade as well. Then put the mushrooms, mix and leave for at least 12 hours in the refrigerator.

Mushrooms in sweet soy marinade

Ingredients:
1 kg of champignons,
200 ml soy sauce
½ stack water,
50 g honey
1 tsp marjoram,
10 pieces. allspice pepper.

Cooking:
Wash the mushrooms and, if they are large, cut into halves. Pour prepared mushrooms ½ stack. water, add soy sauce, spices and cook for 3-4 minutes. Then wait a bit until the mass cools down to about 50ºС, then add honey and mix gently. Leave the mushrooms to marinate for 6-12 hours.

Champignons with onion and sweet pepper

Ingredients:
1 kg of champignons,
3 sweet peppers
3 bulbs
5 garlic cloves,
1 stack water,
2 tsp salt,
4 tbsp Sahara,
1 lemon (juice)
70 ml vegetable oil.

Cooking:
Wash the mushrooms. Cut large mushrooms in half. Pepper cut into thin strips. Heat the oil in a frying pan and fry the peppers over high heat for 1 minute. Put the sliced ​​champignons into boiling, lightly salted water and cook for 4 minutes. For the marinade, add all the spices that are part of the recipe to a glass of boiled water: sugar, salt, garlic, cut in halves, and do not boil the marinade anymore. Boiled champignons and onion, cut into rings, pour the finished marinade and leave the champignons to marinate for a day.

Champignons marinated in wine

Ingredients:
500 g champignons,
200 ml white wine
100 ml vegetable oil,
100 ml 7-9% vinegar,
10 black peppercorns,
1-2 bay leaves,
1 clove of garlic
salt, pepper - to taste.

Cooking:
Peel the champignons, wash well and, throwing them into a colander, let the water drain. In the meantime, combine oil, wine, vinegar, spices and spices (pepper, bay leaf, salt and finely chopped garlic) in a separate container. Place mixture on fire and bring to a boil. Add the mushrooms to the boiling marinade and cook over low heat for 15-25 minutes. then remove from heat and cool. Transfer the mushrooms to a jar, pour the marinade in which they were boiled, cover with a lid and leave for 2-3 days in a cool place for a complete pickling and rich taste.

Pickled champignons "Delicious"

Ingredients:
1 kg of champignons,
5 cloves of garlic.
For marinade:
1 liter of water
150 ml white wine vinegar
2 tbsp salt,
2 tsp Sahara,
15 black and white peppercorns
5 carnations,
3-5 bay leaves.

Cooking:
Clean and wash the mushrooms. Boil them in boiling water for 5 minutes, then drain. Prepare a marinade from the above ingredients and bring it to a boil. Put the mushrooms into the boiling marinade and cook in it for 7-10 minutes. then leave the mushrooms in the marinade until completely cooled. Transfer the cooled mushrooms to sterile jars, add garlic, pour the marinade in which the mushrooms were cooked, cover with plastic lids and store in the refrigerator. Mushrooms can be tasted after 5-7 days, but in general they can be stored in the refrigerator for more than 30 days.

Champignons with garlic

Ingredients:
1 kg of champignons,
6 tbsp vegetable oil,
6 tbsp wine vinegar,
8 black peppercorns
4 bay leaves,
1 pinch black ground pepper,
2 tsp Sahara,
3 tsp salt,
3 garlic cloves,
3-4 sprigs of dill and parsley.

Cooking:
Wash the mushrooms thoroughly and place in a pan with vegetable oil. The fire must be small. Mince the garlic. Add all the ingredients to the mushrooms, except for the herbs and garlic. Cover the mushrooms with a lid and simmer for 15 minutes until tender. Then add chopped herbs and garlic to the mushrooms. Simmer for another 5 minutes and turn off the heat. Let the mushrooms cool, brew and absorb the marinade. Then transfer to a glass jar and refrigerate. Cooked mushrooms can be eaten immediately.

Mushrooms with mustard and coriander

Ingredients:
1 kg of champignons,
6 tbsp vegetable oil,
6 tbsp wine vinegar,
6 tsp mustard seeds,
2 tsp coriander seeds,
a pinch of ground black pepper,
8 black peppercorns
4 bay leaves,
2 tsp sugar
3 tsp salt,
4 garlic cloves,
bunch of dill and parsley.

Cooking:
Wash the mushrooms. Boil some water, add some vinegar to it so that the mushrooms do not darken during cooking, put the mushrooms and cook for 5 minutes, then drain in a colander and let the water drain. Pour mustard seeds, coriander, sugar and salt with two glasses of water, bring to a boil and boil for 1 minute. Cool the broth, pour vegetable oil and vinegar into it. Pour the mushrooms with marinade, cool and send for a day in the refrigerator.

Mushrooms with sweet pepper and lemon

Ingredients:
500 g champignons,
2 multi-colored sweet peppers,
3 garlic cloves,
½ lemon
2 tbsp Sahara,
1 tsp salt,
2 g citric acid,
greens - to taste,
vegetable oil - for frying.

Cooking:
Boil the mushrooms for 10 minutes in water with the addition of salt and citric acid. Cut the pepper into thin strips and fry for 5-7 minutes until soft. You can take a mixture of multi-colored peppers, it will be even brighter. Prepare the marinade: juice of half a lemon, sugar, salt, garlic (crush) and mix greens. Throw the mushrooms in a colander and cut. Put in the marinade, add the fried sweet pepper and put in the cold for a day.

Marinated champignons with french mustard

Ingredients:
1 kg small champignons,
2 tbsp 9% vinegar,
1 tsp French mustard in grains
½ sweet pepper
1 garlic clove
4 bay leaves,
4 black peppercorns,
4 black allspice peas,
1 tsp salt,
dried herbs (basil, dill and celery) - to taste.

Cooking:
Put the washed mushrooms in a saucepan and cover with cold water, add bay leaf, peppercorns, salt and cook for 20 minutes. Throw ready mushrooms in a colander and cool. Do not pour out the broth! Sweet pepper cut into thin strips. Take a dry liter jar, on the bottom of which put chopped sweet pepper and mustard with whole cloves of garlic. Add all the dry herbs to it. Then put the mushrooms in a jar, pour the remaining mushroom brine and add vinegar. Cover the mushrooms with a tight lid and be sure to turn over several times so that all the spices with mustard are distributed evenly over the jar. Place the jar in the refrigerator for a day.

Ingredients:
450 g champignons,
2 tbsp table mustard,
1 tsp mustard seeds,
2 tsp honey,
2 tbsp vegetable oil,
2 tbsp 6% vinegar,
1 tsp salt,
2 cloves of garlic
2 tbsp chopped parsley,
2 cloves,
1 bay leaf,
6 black peppercorns.

Cooking:
Wipe the mushrooms with a damp cloth and cut them into thin slices. For the marinade, combine the mustard in grains and tablespoon, honey, vinegar, salt in a deep bowl and mix well. Add chopped parsley, vegetable oil and garlic, finely chopped or passed through a press, and mix again. Pour a glass of water into a small saucepan, add cloves, bay leaves, black peppercorns, a little salt, put the mushrooms and cook for 10-15 minutes. Then throw it in a colander. Add the marinade to the mushrooms and stir. Transfer the mushrooms to a glass jar, close the lid and, after cooling, put in the refrigerator for a day. To ensure that the mushrooms marinate evenly, shake them occasionally.

Quick marinated champignons with dill

Ingredients:
500 g champignons,
80 ml of table vinegar,
120 ml vegetable oil,
80 ml of water
dill bunch,
4 garlic cloves,
2 tsp Sahara,
2 tsp salt,
4 cloves,
10 peas of allspice.

Cooking:
Wash mushrooms thoroughly, dry with paper towels. Large cut into 4 parts. Pass the garlic through a press. Wash the dill, dry and finely chop. Put the mushrooms in a saucepan, add salt, sugar, pepper, cloves, garlic and dill. Pour in sunflower oil, vinegar and water, put on a slow fire, bring to a boil and cook for 10 minutes. Then let the mushrooms cool, transfer them to a jar with a tight-fitting lid and pour over the marinade. Then put the mushrooms in the refrigerator for at least 5 hours.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Pickled mushrooms are delicious on their own, it is enough to flavor them with oil, season with onions or garlic - and you can serve them as a cold appetizer. They are also used to prepare other dishes: sauces, pizza, fillings for pies, roast meat. For vegetarian barbecue, mushrooms are also recommended to be marinated first - this gives them a piquant taste. The most accessible of this type of products are champignons. They can be purchased fresh throughout the year, and during the mushroom season, pick them up with your own hands - then they will cost free. Pickled champignons are used in the same way as wild mushrooms, only they can be cooked much faster, even when it comes to harvesting for the winter. The taste of the snack will depend on the recipe chosen.

Cooking features

Pickling champignons is a simple and short process. It is only important to know a few subtleties in order for the result to meet expectations.

• If you are preparing pickled champignons for the winter, the jars under them and the lids must not only be washed clean, but also sterilized.
• Be sure to wash and clean the mushrooms before cooking. If you want to avoid digestive problems, remove the legs - they are harder to digest than hats.
• Do not cook the mushrooms for too long so that they retain their shape and remain elastic. Even if you don’t cook them slightly, it doesn’t matter, they will reach the marinade: you can only get poisoned with raw champignons if they are spoiled.
• When pickling mushrooms for the winter, do not reduce the amount of vinegar, citric acid, salt, sugar - they are natural preservatives that ensure the preservation of snacks for a long period. If you are preparing mushrooms to eat soon, you can ditch the vinegar in favor of fruit or vegetable juice, and adjust the amount of sugar and salt to taste.

Pickled champignons can be very different. The recipe is selected taking into account the further use of mushrooms. When preparing canned food for the winter, one technology is used, for the subsequent frying of mushrooms on the grill - another, for a savory snack - a third.

A quick way to cook marinated champignons

• champignons (small) - 0.4 kg;
• vegetable oil - 120 ml;
• table vinegar (9 percent) - 150 ml;
• allspice peas - 5 pcs.;
• bay leaf - 2 pcs.;
• coriander - 2 g;
• ground black pepper - 2 g;
• salt - 3 g;
• garlic - 2 cloves;
• fresh dill - 20 g;
• water - 100 ml.

Cooking method:

• Prepare the mushrooms by washing them, removing any dirt, and drying them with paper towels. For this recipe, you need to use small mushrooms, with hats that have not yet unfolded. If you come across larger specimens, cut them into several pieces.
• Pour water into the pan, bring to a boil.
• Add oil and vinegar, salt and spices.
• When the marinade boils again, put the mushrooms in it. Cover the pan with a lid. Simmer the mushrooms in the marinade for 7 minutes.
• During this time, chop the dill, peel the garlic cloves and pass them through a press.
• After the specified time, add garlic and dill to the mushrooms, mix. Cover again and continue cooking for another minute.
• Transfer the mushrooms to a bowl, pour over the remaining marinade in the pan and put in a cool place.

There are champignons marinated in a quick way, you can immediately, as they cool down, but they will be tastier if they stand for an hour.

Classic recipe for marinated champignons

• fresh champignons - 1 kg;
• water - 0.5 l;
• salt - 50 g;
• sugar - 20 g;
• table vinegar (9 percent) - 120 ml;
• allspice - 20 pcs.;
• bay leaf - 4 pcs.

Cooking method:

• Wash the mushrooms, fill with water and put on the stove. After the water boils, cook the mushrooms for 10 minutes over low heat, then drain the water and leave them to cool to room temperature. The water used for cooking mushrooms is not included in the recipe, it can be added in any quantity.
• Pour half a liter of water into a small saucepan, bring to a boil.
• Add sugar and salt, wait until they dissolve.
• Put pepper, bay leaf in the marinade, pour in the vinegar, mix.
• When the marinade boils again, remove it from heat. Wait until it cools down.
• Arrange the mushrooms in clean jars, filling them approximately to the shoulders, pour the marinade to the top.
• Close tightly and put in the refrigerator.

Mushrooms prepared according to a traditional recipe can be eaten in a day. Their shelf life depends on whether you have sterilized the jars beforehand. In a sterilized container, they stand for 4 weeks. If you just washed the jars well, pickled champignons will not go bad for a week.

Marinated champignons for the winter

Composition (for 2 l):

• fresh champignons - 1.5 kg;
• refined vegetable oil - 0.25 l;
• apple cider vinegar (6 percent) - 150 ml;
• water - 1 l (not counting the expense for cooking mushrooms);
• salt - 20 g;
• garlic - 4 cloves;
• bay leaf - 4 pcs.;
• black peppercorns - 8 pcs.;
• allspice peas - 12 pcs.

Cooking method:

• Wash the mushrooms. Cut large mushrooms into 4 pieces.
• Put in a saucepan, fill with water. Bring to a boil and simmer, skimming foam, 15-20 minutes.
• Throw the mushrooms in a colander, let the water drain.
• Boil water, dissolve salt and sugar in it, boil for a minute.
• Add oil and vinegar, cook for 2 more minutes.
• Dip the mushrooms in the marinade, cook them for 3 minutes after boiling.
• Arrange spices and garlic in prepared jars.
• Fill the jars with marinated champignons, twist and turn over.
• Wrap and leave for a day.

Cooled cans can be put away in the pantry or other place where canned food is stored in your house, closed for the winter. It is better that the temperature here does not rise above 18 degrees. Then the champignons prepared according to this recipe will calmly stand for at least a year.

Marinated champignons in Korean

• champignons - 0.5 kg;
• carrots - 100 g;
• onions - 100 g;
• sweet pepper - 100 g;
• garlic - 2 cloves;
• vegetable oil - 80 ml;
• sugar - 5 g;
• salt - 5 g;
• water - 100 ml;
• soy sauce - 60 ml;
• a mixture of Korean seasonings - 5 g;
• table vinegar (9 percent) - 30 ml;
• lemon - 0.5 pcs.;
• allspice - 4 pcs.

Cooking method:

• Wash mushrooms, dry, cut into medium-sized pieces or plates.
• Boil water in a saucepan, put mushrooms in it. After 10 minutes, add peppercorns and let the mushrooms simmer a little more.
• Drain the mushrooms in a colander to drain the water.
• Wash and clean vegetables. Cut the onion into thin half rings, pepper into strips. Grind the carrots on a grater specially designed for Korean salads.
• Fry vegetables in vegetable oil until soft.
• Add thinly sliced ​​garlic, vinegar and soy sauce diluted in water, sugar and salt.
• Wait for the mixture to boil, pour Korean seasonings into it, stir. Remove from heat after a minute.
• Mushrooms put in a form in which they will marinate. It's best to use a flat container, but a jar will do.
• Cut the lemon into thin circles or semicircles, put them on the mushrooms.
• Pour hot marinade over everything.
• Once the mushrooms have cooled to room temperature, refrigerate them for at least an hour.

Korean-style marinated champignons have a piquant taste. They will appeal to lovers of spicy snacks.

Champignons marinated in tomato juice

• champignons - 0.5 kg;
• tomato juice - 0.3 l;
• table vinegar (9 percent) - 20 ml;
• salt - a pinch;
• sugar - a pinch;
• dill - 20 g;
• garlic - 2 cloves;
• vegetable oil - 20 ml;
• allspice - to taste.

Cooking method:

• Salt and sweeten the tomato juice. Bring to a boil and stir in oil and vinegar.
• Boil for a minute, add chopped dill and chopped garlic into small pieces. You can put a few peas of allspice.
• Wash the mushrooms.
• Boil them for 10 minutes, drain the water. If later you intend to fry the mushrooms on the grill, you do not need to boil them first.
• Immerse the mushrooms in the marinade and cook in it for 2-3 minutes.

If the mushrooms were boiled, then the appetizer can be served immediately. Otherwise, the mushrooms are strung on skewers and grilled on coals for 5–7 minutes, turning frequently.

Pickled champignons are a tasty and satisfying snack that does not have a high calorie content. They are tasty on their own, but can be used as an accompaniment to other dishes.

You ask, why harvest champignons for the winter, if they are sold all year round, you can always pickle a small portion and consume it in the next couple of days? Why bother with canning? Firstly, it is convenient to have a jar on hand in case guests suddenly appeared. Opened - and the snack is ready. Secondly, you will always have a semi-finished product of your own production ready for making all kinds of salads with mushrooms. And in the end, you can save money, because in winter champignons will certainly cost more. Perhaps the last argument is the main one for understanding why the recipe for champignons marinated for the winter should be kept in your cookbook.

To make the preservation tasty and safe, do not violate the cooking technology. For pickling, try to choose champignons with a hat that has not yet opened (it should fit snugly on the leg), white, without dents or damage. Then they will be plump, creamy beige, and the marinade will remain transparent. Yield from 1 kg of champignons - 2 cans of 0.5 liters.

Total cooking time: 60 minutes
Cooking time: 30 minutes
Output: 1 l

Ingredients

• champignons - 1 kg
• water - 300 ml
• 9% vinegar - 60 ml
• sugar - 1 tbsp. l. without a slide
• salt - 1 tbsp. l. with a slide
• bay leaf - 2 pcs.
• allspice - 2 pcs.
• black pepper - 6 pcs.
• garlic - 3 teeth

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. They are white in color and fleshy in 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. At a 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 are a source of amino acids, vitamins, phosphorus and other 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:

1. The choice of raw materials. Whole mushrooms are selected for pickling. Wormy, broken, dry or old specimens are not used.
2. 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.
3. 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:

1. Prepared mushrooms are washed under water. After that, you need to lay them out on a paper towel to remove any remaining moisture.
2. 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.
3. Mushrooms are boiled in water for 10-15 minutes. Then they are taken out of the water.
4. Soft mushrooms are added to the marinade and wait for everything to boil.
5. Mushrooms are cooked over low heat for at least 30 minutes.
6. After this time, the pan is removed from the heat and left to cool completely.
7. 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:

1. The first thing cooking begins with is washing the mushrooms and, if necessary, slicing them.
2. Then proceed to the preparation of the marinade.
3. Vinegar, wine and sunflower oil are mixed in one container and brought to a boil.
4. After that, the stove is turned off and the remaining ingredients are added. At the end, everything is thoroughly mixed.
5. 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.
6. 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:

1. Mushrooms are cleaned of dirt and washed.
2. Boil water in a saucepan along with sugar and salt.
3. Mushrooms are added to the hot liquid and left to boil.
4. The carrots are rubbed on a coarse grater, and the onion is cut into strips.
5. Garlic is cut into slices and a bunch of fresh herbs is chopped.
6. All chopped ingredients are sent to a saucepan with mushrooms and continue to cook.
7. 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 and, during the cooking process, the required amount is 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.

Low temperature conditions contribute 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:

1. To prepare the marinade, cut the onion into half rings and garlic slices.
2. The ingredients are poured into a saucepan, adding salt, spices, peppercorns, vinegar, water and vegetable oil.
3. Whole or chopped mushrooms are poured into a saucepan to the marinade and put on medium heat.
4. Mushrooms are cooked exclusively under a closed lid until bubbles appear.
5. After boiling the mass, it is necessary to count 10 minutes, making sure that the liquid does not boil away.
6. 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:

1. All ingredients are prepared and mixed in any large container. It can be a saucepan or a deep frying pan.
2. Then the container is put on fire and boiled.
3. At the time of cooking, chopped mushrooms are added and left until the mass begins to boil.
4. After that, the mushrooms should boil for at least 7 minutes.
5. 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 blanks 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:

1. After preparation, they are poured with water, salted and put on fire.
2. Bay leaf is added to the mass and boiled for 20 minutes.
3. Peel the garlic and cut each clove in half.
4. The greens are washed and finely chopped.
5. The crushed ingredients are laid out in a suitable container.
6. Soy sauce, ground pepper, vinegar and several hot pepper rings are added to the garlic and herbs.
7. Sesame seeds are lightly fried in a pan and added to the mass along with vegetable oil.
8. 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 jars.

A quick way to marinate in a hot oil marinade

For quick preparation of 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:

1. Each mushroom is cut in half and chopped into slices. At the same time, make sure that they are thin.
2. They are laid out in a large bowl and covered with chopped herbs.
3. Chopped garlic and ground pepper are also added to the mushrooms.
4. The mass is salted and vinegar is poured, mixing thoroughly.
5. 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.

Everyone is happy with pickled mushrooms on the table, but it’s not always possible to buy something tasty without the addition of chemicals. Also, not everyone has the opportunity and courage to eat forest mushrooms. Too frequent cases of poisoning. But what to do when you really want to eat them. There is an exit. You can cook pickled champignons yourself, with your own hands, and this is very simple, dear friends.

Yes, pickling mushrooms yourself is not so difficult. And such mushrooms will not be inferior to store-bought ones. And to make it even tastier, it is best to choose young mushrooms so that they are small and of the same size.

And one more piece of advice in champignons there is a lot of moisture, so when cooking, do not rush to pour a lot of water, do it if necessary, pour a little of the rest of the moisture, the mushrooms themselves will give. And so below there will be several sure ways to marinate champignons for the winter, for barbecue, and there are also quick marinade recipes for mushrooms. In general, read and notice your favorite pickling methods.

First, let's look at a quick pickling method, which is also one of the most popular. Since mushrooms can be served on the table almost 30-40 minutes after turning off the heat under the pan. By the way, the recipe is great for oyster mushrooms.

Ingredients:

• champignon mushrooms 1 kg.
• garlic 3-4 cloves
• table vinegar 9% 4 tbsp. spoons.
• water 100 ml.
• vegetable oil 4 tbsp. spoons
• black peppercorns 4-5 peas
• salt 2 teaspoons
• sugar 2 teaspoons
• laurel fox 1 pc.

Cooking process:

Sort the mushrooms and, if necessary, rinse in running water. Put in a sieve to drain excess moisture. Cut the garlic into rings and place in a bowl.

Add peppercorns, salt, sugar, water and bay leaf.

Lay the mushrooms and put on the stove. Bring to a boil and pour in vegetable oil and vinegar according to the recipe.

Mushrooms should boil for about 7 minutes. After that, you can safely turn off the heat under the pan and let the mushrooms cool in the marinade. When the marinade has cooled, we take out the right amount of mushrooms and serve. The rest can be stored directly in the marinade, but not for long. On average, in such a marinade, champignons are stored in the refrigerator for a little more than 5-7 days. Bon appetit.

How to pickle champignons for the winter - a quick recipe

Often in winter you want just pickled mushrooms. They are very good as an appetizer and also make a great addition to salads. And if you boil potatoes and serve pickled mushrooms to it, it’s just a super dinner.

Ingredients:

• champignons 500-600 gr.
• vegetable oil 120 ml.
• table vinegar 9% 80 ml.
• salt and sugar 1 teaspoon each
• black peppercorns 7-8 peas
• bay leaf 1-2 pcs.
• dill half a bunch
• whole cloves 1-3 pcs.

Cooking process:

If you bought too large copies that will not fit into the jar, just take and cut them into the desired pieces. Before cooking, wash the mushrooms and put them in a sieve to drain excess moisture.

Now you need to cut the mushrooms. If too large and large are caught, then they can be divided into 3-4 parts, and small ones can be divided into two.

Now let's prepare the right marinade. Pour half a glass of water, add salt, sugar, vinegar and stir so that the sugar and salt dissolve a little. Then add vinegar, vegetable oil, lavrushka, cloves and peppercorns and finely chopped dill.

Cut the garlic into several pieces and send to the marinade.

We put the mushrooms in the marinade and put on the stove. After a few minutes, the brine should boil. Cook mushrooms in it for 10-15 minutes and turn off the fire.

Then there are two scenarios for the development of events. If you are making preparations for the winter, then the mushrooms need to be laid out in sterilized jars and screwed on with lids.

And if you want to serve it on the table, then wait for the marinade to cool down a bit and serve on the table decorated with fresh herbs.

Bon appetit.

Marinate mushrooms without vinegar and oil

Almost all marinades contain acid, but mostly and almost always it is vinegar, and this recipe does not include the addition of vinegar, as citric acid will replace it. But for more details, see the recipe below.

Ingredients:

• mushrooms 1 kg.
• water 2 liters
• peppercorns 7-8 pcs.
• salt 3 tbsp. spoons
• citric acid 2 tsp
• carnation 3 pcs
• bay leaf 2 pcs.
• garlic 2-3 cloves
• vegetable oil 3-5 tbsp. spoons

Cooking process:

Pour 2 liters of water into the pan, add 1 teaspoon of citric acid and bring the water to a boil. We load the already washed and sorted mushrooms into boiling water and cook the mushrooms for 3 minutes at a steady boil. After the water, drain the mushrooms and leave to cool.

While the mushrooms are cooling, we will prepare the marinade. Pour 2 liters of clean water into a saucepan. Add salt, cloves, pepper, parsley and citric acid to the water. when all the ingredients are added, put the pan on the stove and bring the marinade to a boil.

Load the mushrooms into the boiling marinade and boil for 3-4 minutes. After completely remove the heat, cover with a lid and let cool to room temperature. Transfer the cooled mushrooms to a clean jar, pour 1-2 tablespoons of vegetable oil, chopped garlic into circles and pour the cooled marinade over.

We close the jar tightly with a lid and put it in the refrigerator for 5-6 hours. This marinade remains transparent even after a while, and the mushrooms in it are white, light and beautiful. They taste like the most expensive store-bought ones, but without the addition of chemicals. Bon appetit.

Korean Pickled Mushroom Recipe

As you know, in Korean it means it will be spicy and a lot of spices. Yes, really cooked mushrooms according to this recipe will be an excellent spicy snack for any holiday feast. And no matter where there will be fun at home or in nature with a barbecue, everyone will like an appetizer without exception.

Ingredients:

• champignons 600 gr.
• water 1 liter
• vegetable oil 50 ml
• table vinegar 2 tbsp
• soy sauce 1 tbsp. the spoon
• hot pepper 1 pc.
• paprika 1 teaspoon
• bay leaf 1-2 pieces
• parsley 1 medium bunch
• garlic 3-5 cloves
• sesame seeds 15-20 gr.
• salt to taste

Cooking process:

Rinse and sort out purchased mushrooms before cooking. If desired, you can clean a little and cut large specimens.

We send the prepared mushrooms to the pan, fill it with water, add a little salt and cook after boiling for 20 minutes.

After cooking, remove the mushrooms with a slotted spoon and let cool.

While the mushrooms are cooling, you can start preparing a spicy marinade. Finely chop the parsley.

Carefully remove the seeds from the hot pepper, and finely chop the remaining pod. Adjust the amount of hot pepper you add according to your taste preferences.

Now the prepared ingredients for the marinade need to be combined in one place. We put parsley, hot peppers in a saucepan or bowl, pour in oil, vinegar and soy sauce. Pass the garlic through a press immediately into the marinade. Next on the list is black pepper, paprika and bay leaf, which you need to lightly chop with your fingers. Pour sesame seeds into the pan and dry them over high heat for literally 1-2 minutes. It is important that they do not burn. Therefore, you need to constantly stir.

Add sesame seeds to the marinade. And we mix everything well.

Put the mushrooms in the marinade, mix and let them lie in the marinade for 1-2 hours. This is if you need it fast.

If time endures, then it is better to keep the mushrooms in such a marinade for longer. The longer we wait, the deeper the marinade will penetrate.

With prolonged pickling, you will need to mix the marinade with mushrooms every 3 hours.

Pickled mushrooms for the festive table

The cooking recipe is quite simple, but the mushrooms are obtained in a completely different way than usually it's all about the secret ingredient when cooking.

We make pickled champignons in jars without water

This recipe allows you to quickly pickle champignons in your own juice, and as you know, there is a lot of moisture in mushrooms, so we will not add water. Nevertheless, the mushrooms are quite juicy and tasty.

Ingredients:

• champignons 500-600 gr.
• table vinegar 50 ml.
• vegetable oil 150 ml.
• black peppercorns 8-9 peas.
• ground allspice 1 teaspoon
• bay leaf 1-2 pcs.
• salt and sugar 1 tbsp. spoons
• onion 1 head
• garlic 2-3 cloves

Cooking process:

Wash and sort the mushrooms well. If there are hard roots, be sure to cut them off.

Next, you need to mix the ingredients to prepare a delicious marinade. Pour vegetable oil, vinegar into a bowl, add ground black pepper, black peppercorns, broken parsley leaves, salt and sugar according to the recipe.

Put the mushrooms in a dry frying pan and heat for a few minutes. Try to stir them often so they don't burn. Thus, we heat the mushrooms for about 3 minutes. Then pour the prepared marinade into the pan and stir it well.

In the marinade, you need to simmer the mushrooms for about 10 minutes. In the meantime, the mushrooms are stewed, cut the onion into thin half rings and peel the garlic.

After 10 minutes, remove the mushrooms from the stove, add onion half rings and pass the garlic through a press straight into the pan with mushrooms.

Stir, cover with a lid and let the dish cool at room temperature. Once the mushrooms have cooled down, they can be served. Bon appetit.

Marinating champignons for barbecue on the grill

Recently, many have fallen in love with mushrooms baked on charcoal, and champignons are simply made for this. There are many recipes for pickling mushrooms for barbecue, but I liked this recipe the most, so I will share it with you. It turns out really very tasty.

Shish kebab mushrooms in soy sauce

Since mushrooms are grown all year round, nothing prevents us from marinating and tasting delicious charcoal-fried mushrooms also all year round. By the way, there is a very tasty marinade recipe specifically for mushrooms such as champignons.

Ingredients:

• champignons 600 gr.
• mushroom seasoning 2-3 tsp.
• soy sauce 3 tbsp. spoons
• vegetable oil 2 tbsp. spoons

Cooking process:

If we usually took smaller specimens for pickling, then for barbecues it is better to take those that are larger.

Wash the mushrooms, put in a sieve to drain excess moisture.
Sprinkle with seasonings and pour over vegetable and soy sauce.
Mix well and leave to marinate for 60 minutes at room temperature. You can mix several times within an hour. Usually I make such a marinade in a bag. This makes it easier to mix and convenient to take with you to nature.

After an hour of pickling, string the mushrooms on skewers and fry over medium heat. Try to turn the skewers more often to avoid burning the product. Usually the dish is cooked no longer than 20 minutes.
Serve hot with chopped herbs and cheese. Bon appetit.