Is it possible to bake marinated champignons? Marinated champignons at home - delicious mushrooms! How to pickle champignons at home: quickly, tasty
This method of pickling mushrooms is very good because thanks to it, such mushrooms can be stored for a long time in the refrigerator and it turns out to be half the price, and most importantly, it is very fast and tasty.
We sort out the fresh champignons, rinse them well with running water, preferably several times, each mushroom separately. We also rinse well under the caps. Place the mushrooms in a colander and let the excess liquid drain. There is no need to peel the mushrooms, otherwise they will darken; of course, they will not lose their taste, but they will become, as they say, not marketable.
If the champignons are very small, it is better to leave them whole. Cut large mushrooms in half or into quarters.
Let's prepare the brine for pickled champignons
In a saucepan or deep frying pan in which the mushrooms will be marinated, pour the required portion of vegetable oil, preferably refined and odorless, and ordinary table vinegar. With this amount of vinegar, the marinated champignons turn out sharp; if desired, you can reduce the portion.
Add black peppercorns and bay leaf there. The more, the spicier the taste of the mushrooms. For lovers of garlic flavor, you can use a couple of cloves of finely grated garlic.
Add salt, sugar and put on low heat, bring the brine to a boil, stirring until the salt and sugar dissolve.
Now you need to marinate the champignons in brine
Pour the mushrooms into the boiling brine and mix well so that there are no dry mushrooms left.
After a couple of minutes, the mushrooms will release the required amount of juice and be completely covered with brine, so no water is required. Cover the saucepan with a lid and simmer over low heat for 15-20 minutes after boiling. When boiled, the mushrooms are reduced by a quarter.
Place the mushrooms in jars, let cool and place in the refrigerator for further cooling. Preferably overnight. The next morning the mushrooms are ready to eat.
Place the pickled mushrooms in a salad bowl, sprinkle with onion rings and chopped herbs. You can also add the onions directly to the jar. From one kilogram of mushrooms, the yield is two 0.5 liter jars.
Bon appetit!
Daria told us how to marinate champignons!
Champignons belong to the first category of mushrooms, which are of industrial importance and excellent taste. For them, as well as for other varieties, there are some cooking rules that should not be neglected. If you do not follow these step-by-step instructions, you can not only spoil the taste, but also jeopardize your health.
Step 1 Correct sorting.
If you have mushrooms of different sizes, you need to group them so that the small and large ones are separated. This is done so that everyone can marinate equally, because thick legs and caps will absorb spices and juice much more, and small ones will be ready in just a few minutes. You also need to take into account that if you prepare several types of mushrooms at once, you need to separate them, because the duration of soaking, cooking, salting, and pickling will differ. At the time when honey mushrooms are ready, for example, the champignons will just begin to absorb the prepared suspension.
Step 2 Soak.
As you know, champignon marinade is an absolutely harmless dish that cannot contain toxins or others, but it’s better to be safe. Soak the stems and caps thoroughly for 1-2 hours, constantly changing the water (every 30 minutes). Naturally, at this time you should already clean them of skins, debris, and leaves. In order to release as many toxins as possible, the mushrooms are soaked in cold salt water - it removes them much better. There is no need to soak for more than 2 hours - the pulp absorbs a lot of moisture and may lose its smell.
Step 3 Preparation.
Let's start cutting. Small specimens that do not exceed 4-5 grams do not need to be cut - we simply set them aside for further processing. Those that are a little larger can be cut into 2 halves or cut into a triangle.
Step 4 Marinating and cooking.
To minimize the risk of poisoning, boil the mushrooms a little before cooking. 3 tablespoons of salt per 1 liter of water, add 1 spoon of vinegar - the water for boiling is ready, leave after boiling for another 5-7 minutes on the fire. Next, we take out the cooked product and prepare the marinade, the recipes of which are individual and depend on the preferences of the consumer.
These were universal rules that must be followed when processing mushrooms in any way; they will help you avoid poisoning, as well as make the base for subsequent cooking as tasty as possible. Later in the article we will look at some of the most popular recipes.
The most popular way to marinate champignons at home
The first step is to clear the material of debris (soil, leaves, etc.) so that they are perfectly clean. Cut into pieces of 2-3 centimeters, it is advisable to chop them into cubes of 2 cm each, so that they are salted as quickly as possible and saturated with all the spices. By this time, the pot of water should already be boiling. You should add enough water so that all the mushrooms placed there are covered.
As soon as the water boils, you need to add salt and vinegar to taste, cook for no more than 5 minutes - this will be enough for such small pieces to release all the harmful components and toxins that they may have contained. It is very easy to determine when the mushrooms have had enough to cook - they begin to sink to the bottom of the pan. At this point it’s time to take them out and prepare the dish.
Place them on a plate, while they are hot, quickly pour them with vegetable oil (80 g), water (100 g), add one spoon of salt per 1 kg of product, ground pepper and peas to taste. Mix it all. Now the dish is ready, all you have to do is wait until it cools down, becomes cold, add finely chopped green onions and parsley - you can eat it as a separate dish or as a seasoning for a second dish.
Delicious mushrooms in 10 minutes
Don’t know how to marinate champignons for a shish kebab that is about to go on the grill? Here is the fastest method for preparing this dish. Let's look at the step-by-step instructions.
Step 1 Sort and clean the mushrooms
If you buy or grow them, they are almost ready for further processing and do not require special cleaning. We simply wash 700 grams of product and remove any possible debris. We throw away damaged copies. This will take 2-3 minutes.
Step 2 Prepare the spices.
For the best aroma, we need about 7 cloves, more or less, depending on how you like it. It is advisable to throw in 3 bay leaves, no less, otherwise the smell of the cooked dish will not be ideal. Basil and a little dill will go well with the greens, and, of course, season it all with onions. 1 large head will be enough for 700 g of raw materials. If you have sea salt, throw it away, as regular salt does not have the characteristic taste that we will need in a jar.
Step 3 Let's cook.
To do this, you need to mix all the ingredients in one pan. Add more black pepper and grated carrots. We will make Korean marinated champignons, which are characterized by an excellent aroma and taste. Boil all this for about 10 minutes, then put it in jars and close with a nylon lid. You need to put it in the refrigerator, keep it at a temperature of +5 to +15 degrees, do not overfreeze and do not put it in a warm place. The longer you keep it in the jar with the marinade, the more the mixture will “play”, it will become more sour, and it will “pinch” the tongue a little. Therefore, it is worth trying the product periodically so as not to miss the very moment when the taste is 100% yours.
If you decide to make pickled champignons at home in this way, it will take you no more than 10-15 minutes. It is suitable for lovers of spicy Korean food, which can be served as a separate dish or as an addition to a side dish.
What not to do when pickling
Many beginners pickle mushrooms in the same way as vegetables. But this cannot be done, because champignons have their own taste characteristics, density, and fiber structure. In order to get only pleasure from food and not become another victim of poisoning, you need to know how to properly marinate this product and what you should not do under any circumstances.
- Heat treatment should not be neglected. More than 94% of toxins are volatile substances and biological components; they are destroyed at +80 degrees and washed out with water. 5 minutes of boiling makes even conditionally edible mushrooms harmless to humans.
- Before marinating, it is worth beating the mushroom; this applies not only to oyster mushrooms, but also to champignons. Their fibers become woody during cooking, so it doesn’t hurt to “loose” them with a hammer.
- It is not recommended to roll up a metal lid; use only nylon or plastic ones.
- The pickled product cannot be stored for more than 12 months, as hydrocyanic acid will accumulate in it; the optimal shelf life is 6 months.
- Before use, be sure to rinse, it is better to boil, since while in the jar a large amount of harmful substances could have accumulated that need to be washed out again.
Greetings, my dears! Mushroom season is in full swing, so we’ll deal with them today. In previous articles we discussed in detail, and. Today we will learn how to quickly prepare marinated champignons.
So, to begin with, it should be noted which mushrooms are best to choose for preparations. Of course, young champignons (lighter) of small or medium size are better. It is advisable that you use fruits of approximately the same size for cooking.
Special mention should be made about cooking champignons. The fact is that these mushrooms produce their own juice perfectly, so when cooking, it is not necessary to add water to them or do it in very small quantities. Bon appetit!
According to this recipe, delicious mushrooms are prepared in just 10-15 minutes. At the same time, they can be served immediately after cooking and cooling.
Ingredients:
- Champignons – 1 kg
- Garlic – 4-6 cloves
- Vinegar 9% – 4 tablespoons
- Water – 100 ml
- Vegetable oil – 100 ml
- Allspice – 5 peas
- Black pepper – 10 peas
- Cloves – 4-5 pcs.
- Bay leaf – 3 pcs.
- Sugar – 2 teaspoons
- Salt – 2 teaspoons
Wash the champignons and chop the garlic.
Add bay leaf, cloves, allspice and black peppercorns.
Add water, vegetable oil, vinegar, sugar and salt. Mix everything well.
Place the saucepan with the marinade on the fire and pour the mushrooms into it.
We wait for it to boil and then cook the champignons for 5-7 minutes. Remove from heat and wait for it to cool. After this, the mushrooms can be served immediately!
Instant champignons - a recipe for pickled mushrooms for the winter
Perfect as an appetizer or for salads. These mushrooms can be stored in the refrigerator for 2-3 weeks. Try cooking!
Take:
- Champignons
- Vinegar 9%
- Vegetable oil
- Sugar
- Bay leaf
- Peppercorns
- Carnation
- Garlic
Cooking method in stages:
We wash the champignons and cut large mushrooms in half. Add 100 ml of vinegar, half a glass of vegetable oil, 2 teaspoons of salt and 3 teaspoons of sugar.
We put a bay leaf, 8-10 peppercorns and 4 pcs. carnations.
Grate four cloves of garlic and add them to the pan. Stir, cover with a lid and put on fire.
When the champignons boil, stir them, cover with a lid and cook for 10 minutes.
Remove from heat, transfer to a jar, cool and put in the refrigerator for a day. The next day they can be served!
Korean marinated champignons recipe
Mushrooms prepared in this way will be an excellent appetizer and will add piquancy to your holiday table.
We will need:
- 1 kg champignons
- bunch of parsley
- bunch of dill
- 125 ml vegetable oil
- 50 ml apple cider vinegar
- 6-8 cloves of garlic
- 5 tablespoons soy sauce
- 3 teaspoons sesame seeds
- 0.5 teaspoon ground coriander
- 15 black peppercorns
- 5 bay leaves
- salt to taste
- chili pepper (optional)
Cooking method in stages:
Wash the champignons thoroughly and remove any dirt. Add salt to a pan of water and bring to a boil, then add the mushrooms.
Cook over medium heat for 15 minutes.
Drain the water and transfer the champignons to a glass container for marinating.
While the mushrooms are cooling, chop the garlic and herbs. Add vegetable oil, vinegar, soy sauce, sesame seeds, spices, bay leaf and salt. Mix everything well.
Pour the marinade over the champignons, cover with a lid or cling film and place in the refrigerator for 12 hours. Don't forget to stir them regularly while marinating.
Quick preparation of champignons in marinade without cooking
Be careful with this recipe as the mushrooms are not pre-cooked. But judging by the fact that my reader Irina has been preparing them using this technology for several years now, the champignons turn out tasty and crispy.
Prepare the following ingredients:
- champignons – 1 kg
- fresh dill
- garlic
- ground black pepper
- salt - 3 tablespoons
- water – 1 liter
Cooking method in stages:
We wash the mushrooms, finely chop the greens, and chop the garlic into thin slices.
Place the mushrooms in a clean jar and add dill and garlic between the layers.
Then again lay out the champignons and greens.
Place a few black peppercorns on top.
To make brine, take warm water and dissolve salt in it. Mix.
Pour the brine over the mushrooms, cover them with a lid and put them in the refrigerator. The next day you can try the preparation, bon appetit!
Making marinated champignons in jars without water
A very tasty and unusual recipe for quick preparation of mushrooms in marinade. No water is used here at all, so the champignons are obtained in their own juice.
Take:
- Champignons – 500 gr.
- Vegetable oil – 150 ml
- Vinegar 9% – 50 ml
- Black peppercorns – 8 pcs.
- Allspice – 8 pcs.
- Bay leaf – 2 pcs.
- Salt – 1 tablespoon
- Sugar – 1 tablespoon
- Onion – 1 pc.
- Garlic – 2 cloves
Cooking method in stages:
Wash the mushrooms thoroughly and cut off the edges of the stems.
Prepare a delicious marinade: mix vegetable oil, vinegar, salt, sugar, pepper and bay leaf in a bowl.
Heat the champignons in a frying pan for 5 minutes, then add our marinade to them. Keep the mushrooms on medium heat for another 10 minutes.
We cut onions and garlic.
Remove the champignons from the heat and add onion and garlic to them. Mix well, cover with a lid and wait to cool at room temperature. After this, the mushrooms can be served immediately!
Video on how to marinate champignons with onions at home
This recipe will be especially appreciated by those who do not like store-bought pickled mushrooms. They are very quick and easy to prepare, and the taste is incomparable!
Ingredients:
- Champignons – 1 kg
- Onions – 2 pcs.
- Garlic – 6-8 cloves
- Vegetable oil – 75 ml
- Salt – 1 teaspoon
- Sugar – 1 tablespoon
- Vinegar 9% – 75 ml
- Cloves – 10 pcs.
- Allspice peas – 10 pcs.
- Black peppercorns – 10 pcs.
- Ground coriander – 1 teaspoon
- Bay leaf – 6 pcs.
Do you like pickled champignons? Which recipe did you like best? Share your opinion in the comments below the article! See you again on the blog!
Marinated champignons are an excellent appetizer for a holiday table, as well as an integral ingredient for salads and other dishes. Many modern housewives prefer to buy a ready-made product in a store, but it is much more pleasant and at the same time tastier to prepare pickled champignons at home. There are several options for preparing this popular snack.
Marinated champignons are a great appetizer for a holiday table. The most delicious recipe is different for everyone, so this can be called time-tested pickling of mushrooms. A peculiar mix of small champignons and the Portobello variety, which is distinguished by its large size, is extremely popular.
For preparation you will need the following products:
- Three kilograms of mushrooms.
- Four tablespoons of salt.
- Half a liter of grape vinegar.
- Cloves, allspice, black pepper, dill and bay leaf.
You don't have to worry about small champignons. You just need to wash and remove the stems. With large mushrooms it is a little more difficult. Clean them thoroughly and cut them into large pieces. There is no need to chop the portobello too much, as the mushrooms lose their beneficial properties.
After this, you can actually begin the cooking process:
- Boil three liters of water.
- Add salt, vinegar and all prepared ingredients except mushrooms.
- Bring the mixture to a boil.
- You will end up with a kind of boiling marinade, to which you need to add mushrooms.
- Cook for 15 minutes.
- Chop the onion, add vegetable oil and mix well.
- Add mushrooms to onions and mix thoroughly.
Please note that mushrooms should only be placed in glass jars. Cover them tightly with the lid. The resulting snack can only be stored in the refrigerator.
Delicious pickled mushrooms (video)
Instant recipe
For those who are in a hurry to roll up mushrooms and don’t have a second of free time, a special recipe for quickly cooking champignons is suitable.
Marinated mushrooms go great with garlic! This mushroom preparation will surely appeal to those who love champignons in their pure form, without unnecessary spices. It is important to choose the right mushrooms - they should be dense, with unopened caps, whole at the bottom. Only in this case the marinade will remain transparent, and the pickled champignons will retain their beautiful white color for the winter.
Ingredients
- champignons 0.5 kg
- garlic 2 teeth
- water 1 l
- salt 2 tsp.
- sugar 2 tsp.
- bay leaf 2 pcs.
- black pepper peas 10 pcs.
- 9% vinegar 50 ml
How to pickle champignons for the winter
- Wash the champignons under running water - if they were grown in a greenhouse, then simply treat them with a wet washcloth; wild mushrooms should be washed more thoroughly, removing all debris, leaves and other contaminants. We clean off all dirt with a sharp knife, trying not to damage the integrity of the caps, and lightly trim the stems.
Leave small mushrooms with a cap diameter of 1-2 cm whole, larger ones - cut into 4 parts.
In a large saucepan, bring 2-3 liters of water to a boil and add champignons to the boiling water, simmer on medium without a lid for 10 minutes.
Place the champignons in a colander to drain the liquid.
Place garlic, cut into thin slices, into clean, sterilized jars.
At the same time, prepare the marinade. To do this, take 1 liter of clean water, add salt and sugar to it, add a couple of bay leaves and black pepper and bring everything to a boil. Place the mushrooms in the boiling marinade and cook at a low simmer for 20 minutes - at first the mushrooms will foam a lot.
There is no need to remove the foam - it will disappear on its own in 4-5 minutes.
Place the boiled mushrooms, caught with a slotted spoon, in jars with garlic, pour the marinade on top and add vinegar under the lid.
We roll up the jars with sterilized lids, turn them over and wrap them in a blanket for slow cooling.
Rolled champignons marinated for the winter are perfectly stored in the cellar or in the refrigerator for 1-2 years.