Who do not like pickled champignons? With potatoes, salad or as an independent dish for family celebrations. It turns out that you can cook pickled champignons at home quickly, and they will turn out much more tastier and more good than store from banks. The benefit that now you do not need to go to the forest for mushrooms, but just go to the supermarket at any time of the year. To correctly pick up champignons and keep the fragrant mushroom spirit, use one of the proven and successful recipes.

Marinated champignons quickly

This is an express method for the preparation of mushrooms in which the mass of beneficial substances persists in them. For marinations, you will need:

• champignons - 450 g;
• the head of the reptile bow;
• garlic - 2 teeth;
• vinegar - 2 tbsp.;
• spoon sugar;

Marinated champignons

• bay sheet -2 pcs.;
• chopping coriander melanoe;
• fragrant peas - 1 pc.;
• black pepper - 8 pcs.

Heat the dry frying pan and squeeze mushrooms. Still around five minutes, you need to evaporate excess moisture. While the fungi is roasted, prepare brines: mix all the ingredients, except for garlic and onions, in a bowl and pour into the pan to mushrooms. Tomis champignons are about 10 minutes. Remove from the fire and lay out in a convenient container.

We cut garlic with pieces, and onion by half rings and put in mushrooms. Champignons are ready, but if you leave them for the night so that they are soaked with brine, they will become even tastier.

Council. Mushrooms in the cooking process lose moisture and decrease in size. To get appetizing and beautiful pieces do not smack the mushrooms strongly. Quite large divided into 2 - 4 parts, and the minor leave the whole.

Korean Method of Marination

For a long time they won their niche and do not lose popularity. So why don't you choose champignons with the proposed way?

For the preparation of aromatic champignons in Korean, choose a shelter of small mushrooms so that they do not have to cut them. For marinade, the following products will be needed:

• sunflower oil - 50 g;
• 1 tbsp. spoon sesame;
• several laurel leaves;
• bitter pepper - 1 pc;
• parsley greens;
• several garlic teeth;
• soy sauce and vinegar of 1 tbsp.;
• grinding coriander - 1 tsp;
• black pepper at the tip of the knife;
• salt.

For marination mushrooms can be used whole

So that the cooking process proceeds correctly, and the mushrooms turned out to be in Korean, follow the instructions:

1. Mushrooms are washed and placed in a deep shill.
2. 700 ml of water are poured and salt added.
3. When water boils, the fire is reduced and tomatoving mushrooms about 20 minutes.
4. Meanwhile, make marinade. All ingredients are mixed in the bowl, and the sesame is pre-calcined to ruddy color on a dry pan.
5. Think shampignons on a colander and give a stance of water.
6. Hot mushrooms spit into marinade and mix thoroughly.
7. Cover the bowl with a lid or food film and put on the fridge at night. While they will be incanded, they will hinder several times.

Korean champignons: an accelerated way

This option is different from the previous one that mushrooms are cut into pieces and maridated crushed. So, on the shelter of mushrooms we take 0.5 water, the onion bulb, 3 tbsp. Spoons of sunflower oil, tablespoon of salt and two sugars, juice of one lemon, seasoning for carrots in Korean.

Boiled mushrooms

We prepare as follows:

1. Rinse mushrooms. We cut large pieces.
2. In boiling water, add all the spices, then mushrooms and boil 10 minutes.
3. Cool to room temperature.
4. We put the neurop on top and leave for 8 hours to appease in the refrigerator.

When applying, add chick-like onions and some oil. We make carrots, greens.

Champignons in Tomate

Another interesting recipe for marinating champignons, this time in Tomat. You will need fresh champignons, some vegetable oil, a couple of garlic and bulbs. Ground black pepper and salt to taste. Mushrooms are maridated as follows.

1. Champignons are boiled in salted water.
2. Throw off on a colander and dried slightly.
3. Tomatoes, garlic and onions are clutch on a grater or shake in a blender to the state of mashed potatoes.
4. Oil and pepper is added. Mixed.
5. Mushrooms lay out in a bowl and pour a tomato mass. It must completely cover the fungi.
6. Cover the lid and withstand in the refrigerator day.

Council. So that pickled mushrooms are white and appetizing, get for the preparation of champignons with a hat, which has not yet revealed and tightly adjoins the leg.

With mustard and spices

The process of cooking marinated champignons with mustard will take away from half an hour of your time. But believe me, the divine taste of the finished dishes is worth it. So, proceed. We will need the following components.

Spices will help you create a really unusual dish

• shelter champignons;
• foundation of vegetable oil;
• couple of garlic teeth and as many laurels;
• 4 tbsp. spoons of apple vinegar;
• mustard in grains - 1 tsp;
• half Ch.L. Coriander in seeds;
• black pepper - 1 tsp;
• sugar - 1 tbsp.

Mushrooms are washed. Bring water to a boil, pour vinegar and put mushrooms. Peel five minutes and lean on the colander. While the fungi will be used, prepare the marinade. Boil spices in 450 ml of water is about a minute. Remove from fire, add butter and vinegar.

Mushrooms put in marinade. Cool and put on the fridge at night.

Council. So that the champignons do not dare in the cooking process, add a spoonful of vinegar or a little lemon in the water.

With lemon

The champignons will need the shampignon pieces of ten peppers, the head of garlic, a couple of laurel leaves, a juice of one lemon, a half-table of water and a third of a glass of vegetable oil, salt to taste.