Officially, the history of champignon cultivation begins in the 17th century in France. At that time, the product was considered a delicacy, a rare delicacy that only members of the nobility could afford. Now the mushroom is grown on an industrial scale and is present on supermarket shelves in most countries of the world all year round. Despite the availability of a fresh product, pickled is a popular preparation.

Easy to prepare

Champignons covered in marinade with onions and garlic are good as an independent snack. In addition, practical housewives add them to salads, pizza and pies, vegetable stews, roast meats, while vegetarians use the preparation to make lean kebabs.

Choosing the Main Ingredient

These mushrooms are considered one of the safest, however, toxic substances accumulate in spoiled champignons. Knowing six secrets, you can choose a quality product.

1. Color. Fresh mushroom has a matte white or brownish color. Darkening indicates that it is overripe. Such a product becomes tight when cooked.
2. Hat. Specks and dots indicate that the mushroom has been lying on the counter. You should also not take champignons whose caps are sticky and slippery.
3. Film. The stem and cap are connected by a membrane; if it is damaged or has acquired a dark brown color, the product is stale.
4. Elasticity. If the mushroom is soft, most likely it is rotten inside.
5. Aroma. Fresh mushrooms have a distinct, pleasant aroma; old mushrooms exude a damp and musty smell.
6. Size. Small and medium-sized mushrooms are good for pickling.

At a temperature of 4°C, harvested champignons remain fresh for up to five days; as the temperature rises, this figure is reduced to several hours. Frozen mushrooms are not suitable for pickling.

Other components of the workpiece

The shelf life of champignons can be increased with the help of preservation, the purpose of which is to prevent the growth and reproduction of pathogenic microorganisms that cause spoilage of mushrooms. Pickling is a method of preservation in which acetic acid most often acts as a factor that suppresses rotting bacteria. The preparation necessarily includes vinegar (sometimes wine or citric acid), usually 6% or 9% is used. The snack may also contain:

• vegetable oil - refined, odorless, sometimes aromatic olive oil is added;
• spices - pepper, coriander, mustard, bay and other spices;
• fresh herbs - dill, parsley, cilantro;
• vegetables - onions, garlic, tomatoes, carrots, bell peppers.

Garlic goes well with champignons, but when storing the preparation, the characteristic aroma is lost, so it is better to mix it with the mushrooms immediately before serving. However, it is not prohibited to introduce aromatic additives during pickling.

Technology

1. Sterilization. Wash the jars together and the lids with laundry soap, you can use soda, sterilize the containers in a steam bath, in the oven or in another way. Pour boiling water over the lids or boil for 10-15 minutes.
2. Preparation. Before marinating, mushrooms need to be prepared: cleaned of debris and rinsed with running water. Sometimes chefs advise removing the stems from champignons, as they are tough and spoil the taste of the product, and are also less easily absorbed by the body. Then pour water over the mushrooms, place on the burner, cook for 20 minutes after the start of boiling, removing the foam, drain the water, and cool.
3. Proportions. When canning in a marinade, usually 1 kg of fresh mushrooms is taken per 1 liter of water.

7 recipes

Oyster mushrooms are pickled in the same way as champignons, so resourceful cooks advise making two preparations at the same time: the same recipes, but different “main characters”.

Traditional

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

Needed:

• champignons - 1.5 kg;
• water - 1 l;
• vegetable oil - 250 ml;
• apple cider vinegar 6% - 150 ml;
• garlic - four cloves;
• salt - 20 g;
• black pepper - four peas;
• allspice - 12 peas;
• laurel - four leaves.

Actions

1. Boil water, stir in sugar, salt, followed by vinegar and butter.
2. After waiting a couple of minutes, immerse the main ingredient in the “broth”, and after boiling, do not remove from the heat for another three minutes.
3. Distribute into jars along with the aromatic liquid and close.
4. After rolling, place the containers upside down on a tray or baking sheet. Insulate with a blanket or rug. After a day, transfer to permanent storage in a cool place.

You can add peeled garlic cloves, dill sprigs, currant leaves, mustard and coriander beans, cloves, cinnamon, and juniper berries to the preparations. However, you should not get carried away with spices, so as not to interrupt the “native” aroma of the main ingredient.

In Korean

Peculiarities. The recipe is specific in that the marinade is prepared without water. You can add a teaspoon of sesame seeds toasted in a dry frying pan.

Needed:

• champignons - 600 g;
• vegetable oil - 100 ml;
• vinegar 6% - 60 ml;
• soy sauce - 40 ml;
• onion - one piece;
• garlic - four to six cloves;
• parsley - a bunch;
• ground coriander - half a small spoon;
• salt and pepper at the discretion of the cook.

Actions

1. Mix soy sauce and vinegar into oil
2. Mix with chopped onion, garlic, season with spices and salt.
3. Place the main ingredient in a glass container, pour in the spicy mixture, stir, close the container and leave in the refrigerator for a day.
4. Place in jars and roll up.

With pepper

Peculiarities. If you add several types of pepper to the preparation, the taste will be more original.

Needed:

• mushrooms - 1 kg;
• water - 1 l;
• vinegar 9% - 80 ml;
• onions and bell peppers - one fruit each;
• garlic - four cloves;
• hot pepper - one pod;
• ground black pepper - a small spoon;
• sugar, vegetable oil - a large spoon;
• salt - 15 g;
• laurel - four leaves.

Actions

1. Boil water, add laurel, black pepper, after a couple of minutes - sugar, salt, after a minute remove from the stove. Stir in oil and vinegar.
2. Combine diced peppers (Bulgarian, hot), onions, garlic with mushrooms.
3. Place in glass containers, fill with boiling marinade, and seal tightly.

With vegetables

Peculiarities. You can make a mushroom winter salad by enriching the preparation with assorted vegetables.

Needed:

• champignons - 1 kg;
• boiling water - 0.5 l;
• vinegar 6% - two tablespoons;
• vegetable oil - five tablespoons;
• carrots, bell peppers, onions - one fruit each;
• garlic - two cloves;
• greens - 40 g;
• sugar - two large spoons;
• salt - a large spoon;
• laurel - one or two leaves;
• black pepper - five peas;
• coriander seeds - a pinch.

Actions

1. Chop the bell pepper into strips, the onion into small cubes, the garlic into slices, chop the carrots with a grater, and chop the greens.
2. Place laurel, salt, sugar, black and allspice, coriander at the bottom of a deep glass bowl.
3. Pour in boiling water, stir.
4. After three to four minutes, add vegetables to the mixture. Leave for five minutes.
5. Add oil and vinegar.
6. Place boiled mushrooms in the vegetable marinade; they should be hot.
7. After the workpiece has completely cooled, transfer it to jars, close and transfer to the refrigerator.

With tomato juice

Peculiarities. These are champignons prepared in the Italian style. It is advisable to use freshly squeezed tomato juice or tomato paste diluted with water.

Needed:

• mushrooms - 0.5 kg;
• tomato juice - 300 ml;
• vinegar 9% and vegetable oil - a large spoon;
• garlic - two cloves;
• dill - half a bunch;
• sugar - half a large spoon;
• allspice - four peas;
• salt - a small spoon.

Actions

1. Mix the juice with sugar, salt, vinegar, pepper, and boil.
2. Add the mushrooms, wait until they boil, and after three minutes add the chopped garlic. After another three minutes, turn off the heat.
3. Distribute among jars and roll up.

With wine

Peculiarities. Dry red wine is used as the main preservative in the recipe. It is recommended to use olive oil, and brown cane sugar.

Needed:

• mushrooms - 1.5 kg;
• wine - 240 ml;
• butter - five to six large spoons;
• onions - three to four fruits;
• parsley - 30 g;
• sugar - two large spoons;
• salt - a large spoon;
• mustard seeds - a small spoon.

Actions

1. Heat the wine, add oil and boil.
2. Add chopped parsley, salt, sugar and mustard, stir.
3. Immerse the mushrooms and the onion, divided into half rings, into the spicy liquid, after boiling, turn down the heat, and, stirring, simmer the mixture for five minutes.
4. Remove the vessel from the stove, cover with a lid and leave for five hours at room temperature.
5. Place in jars and sterilize for a quarter of an hour in a water bath.
6. Roll up, place bottom up on a pallet, insulate. After complete cooling, remove for permanent storage.

To sterilize the preparations in a water bath, cotton or linen cloth should be laid on the bottom of a large pan, and containers with preserved food should be placed in the container, covered with lids (do not close tightly!). Then pour water into the container so that the jars are hidden “up to the shoulders.” Place on the stove, after boiling, turn down the heat and note the time.

Express recipe

Peculiarities. The preparation is made without pre-cooking the main ingredient.
Its shelf life in an airtight container in the refrigerator is no more than two weeks.

Needed:

• champignons - 0.5 kg;
• vegetable oil - 90 ml;
• vinegar 9% - 50 ml;
• onion - one head;
• garlic - two or three cloves;
• sugar - a large spoon;
• salt - a small spoon;
• powdered coriander - half a small spoon;
• black and allspice - five peas each;
• cloves - seven pieces;
• laurel - three to four leaves.

Actions

1. Place the main component in a frying pan, stir for about five minutes over low heat until the juice comes out.
2. In a clean container, mix spices, sugar, salt, vinegar and oil and, together with the onion divided into half rings and chopped garlic into slices, add it to the frying pan with the mushrooms.
3. Simmer covered for another ten minutes. Stir the mixture periodically.
4. Place the champignons in a deep glass container, pour in the marinade from the frying pan and wait to cool.

Ideas for decent presentation

You can follow the advice of chef Konstantin Ivlev and serve the preparation seasoned with fresh onions and dill. Or you can use three ideas and provide mushrooms with a non-standard culinary “frame”.

Salad

1. Cut boiled chicken breast (200 g), champignons (200 g), ham (200 g) and bell pepper (two fruits) into cubes.
2. Mix the ingredients.
3. Season with salt, pepper and mayonnaise to taste.

Vegetable julienne

1. Strain the marinade, place 200 g of pickled champignons in a colander, fry for several minutes in vegetable oil.
2. When the excess liquid has evaporated, throw a sprig of thyme and an onion chopped into small cubes into the frying pan.
3. After softening the onion, add the eggplant cut into small pieces.
4. When the vegetable is fried until tender, add fresh champignons (300 g) chopped into cubes and continue, stirring, to simmer the mixture for a few more minutes.
5. Add the required amount of salt and pepper, remove the thyme from the bowl.
6. In a separate frying pan, fry two tablespoons of flour in two tablespoons of butter, stirring constantly to avoid the formation of lumps.
7. When the flour turns golden, slowly pour in milk (two glasses), constantly stirring the mixture with a whisk.
8. When the sauce thickens, add 50 g of grated Parmesan, salt, pepper and nutmeg to taste.
9. Add roasted vegetables to the sauce.
10. Place in cocotte makers or pour into a heat-resistant form, sprinkle with grated Parmesan (50 g) and cook in an oven preheated to 200°C until golden brown.

Pizza

1. Roll out 230 g of pizza dough into a round layer 3-5 mm thick.
2. Transfer the dough to a baking sheet lined with parchment and lightly sprinkled with flour.
3. Grease the base with two large spoons of tomato paste or ketchup.
4. Place a tomato cut into thin slices around the perimeter of the workpiece, the next layer is marinated champignons, chopped into plates.
5. Sprinkle with grated cheese (50 g) and place in an oven preheated to 190°C for 15-20 minutes.
6. Sprinkle with fresh herbs before serving.

To pickle champignons for the winter, you don’t need culinary talent. You can follow the suggested recipes step by step, or you can give free rein to your imagination: adjusting the composition and amount of spices, each time you get a new dish. However, if the product is planned to be stored for a long time, the proportions of the marinade should not be changed: the product can quickly deteriorate.

Print

Champignons are the most common type of mushroom. They are grown at home, so it is not necessary to go into the forest for a “quiet” hunt. In addition, this variety is completely harmless and affordable. The mushroom itself is very clean - it grows only in rotten wood or sawdust. There is no need to use many cleaning methods: remove the skin, rinse several times.

Champignons are used in any form to prepare many dishes. They are fried, boiled, dried and pickled. Instantly marinated champignons at home are considered especially tasty. There are a huge number of ways to marinate champignons at home; everyone can choose the one that suits them.

Also on our website you can find recipes that your whole family will enjoy.

1. Mushrooms of any size and age are suitable for pickling, the main thing is that the plant exudes a pleasant forest smell. If the specimens do not smell at all, then it is better not to use them for pickling. Such champignons are not soaked in brine during the cooking process, and therefore remain tasteless.
2. The plant can be pickled whole or pre-cut into pieces. This will not deteriorate its taste at all. The main thing is that all the pieces are the same size. Champignons should be thoroughly washed to remove dirt. The skin can be left on or removed before marinating. Champignons are combined with almost all spices, vegetables and herbs.

Recipe for pickled champignons for the winter

Marinating champignons with pepper is especially popular on the holiday table. This dish looks perfect among a variety of appetizers, as it has an original, unique look. It is pepper that brings color to the everyday vision of pickled mushrooms.

Main components:

• Half a kilogram of champignons;
• 2 red or yellow bell peppers;
• 50 grams of sugar;
• Half a medium lemon;
• 4 tablespoons of salt;
• dessert spoon of citric acid;
• 4-5 cloves of garlic;
• Greenery;
• Vegetable oil.

Recipe for quick marinated champignons:

1. First the pepper is prepared. The vegetable is peeled and washed to remove all the seeds that are bitter. Then the product is cut into strips - the strips should be thin and not too long.
2. Vegetable oil is heated in a frying pan, into which the pepper is poured for frying. When the vegetable becomes soft, but does not turn into mush, it can be removed from the heat.
3. The champignons need to be cleaned and washed. There is no need to cut them for cooking - they are cooked whole. Afterwards they are placed in a pan with water, salt and citric acid, where they are boiled for 15 minutes.
4. The water is drained from the mushrooms, and they themselves should drain of moisture. At this time, the marinade is being prepared.
5. The marinade consists of water (approximately half a glass of liquid), this includes herbs, squeezed half a lemon, salt, sugar and garlic. All ingredients are finely chopped and mixed until smooth.
6. The cooled champignons are placed in a glass container along with the pepper.
7. Mushrooms should remain in the marinade for approximately one day. They should settle in a cool, dark place.
8. The finished product can be served for immediate consumption. The taste of the marinade can be enhanced by additionally adding vegetable oil in a small amount. Using this recipe, you can marinate mushrooms and use them in salad.

After reading the recipes on our site, you can also prepare other delicious preparations, such as.

Recipe for marinated champignons at home

Home-made marinated mushrooms have a salty and spicy harmonious taste, which allows you to use champignons as an independent snack, as an ingredient for salads, stews, stews and frying with potatoes. This is a standard and simple method of pickling champignons, which has an original but distinct taste and smell.

Components:

• 1 kilogram of champignons;
• 100 grams of salt;
• 50 grams of sugar;
• 50 g vinegar essence;
• 100 grams of vegetable oil;
• 1 head of garlic;
• 1 medium onion;
• 1 piece of chili pepper;
• 10 pieces of black peppercorns;
• 1 teaspoon coriander;
• 4 bay leaves;
• 1 liter of purified water.

Delicious marinated champignons at home:

1. For this recipe, you need to choose miniature mushrooms, since large ones will have to be cut, and this will spoil the appearance of the product.
2. Rinse the champignons well; no need to remove the film. Pour the finished product with water and place on medium heat, where they should boil for 10 minutes. After this, the broth is drained, and the mushrooms are poured into a colander.
3. While the mushrooms are settling, the marinade is being prepared.
4. Add sugar, salt and chopped onion into rings, garlic pressed through a crush, coriander and bay leaf into a container with water. Boil the marinade for 1 minute over medium heat. After boiling, remove the marinade from the heat, and then pour in vinegar and vegetable oil. When the contents have cooled a little more, add the chili pepper, cut into small slices.
5. Pour pre-boiled mushrooms with chilled marinade. It is best if you carry out the procedure in a bank. The product must infuse for 12 hours in a cold place. Close the container with a plastic lid.
6. Such champignons do not last long - about two weeks. Using such a product it is possible to make many dishes. The shish kebab appetizer is especially popular - mushrooms are strung alternately with onions on skewers.

For thrifty housewives, we have also prepared dishes that will not only decorate your dining table, but will also become a wonderful and tasty addition to your dinner.

Homemade marinated champignon mushrooms

This method has many positive factors. Such products can be consumed at any time. Even immediately after marinating. The champignons turn out spicy and juicy.

Components:

• 1 kilogram of mushrooms;
• 1.5 cups of purified water;
• 100 milliliters of vegetable oil;
• 100 milliliters of table vinegar;
• 50 grams of sugar;
• 20 grams of salt;
• 5 laurel leaves;
• 5-6 black peppercorns;
• 5 pieces of cloves.

How to quickly marinate champignons at home:

1. Rinse the mushrooms well to remove dirt and sand under running water. Cut them all into small pieces of the same size.
2. Boil the prepared product for 30 minutes. You can't add salt.
3. The preparation of the marinade is as follows: mix salt, sugar and other spices in 1.5 glasses of water. Vinegar essence and refined oil are also added here. Boil the contents for five minutes.
4. The champignons are placed in jars. If mushrooms are pickled for the winter, then the glass containers need to be sterilized, and the same should be done with the lids.
5. The jars along with the brine are laid out in jars and then sealed with lids.
6. The finished product should be stored in a cool, dark place.

Champignons marinated according to this recipe are suitable for everyone without exception. The mushrooms remain whole and well salted. This way they can be stored for any period of time without spoiling.

How to quickly pickle champignons at home

A very quick and high-quality recipe for pickling mushrooms will be a godsend when guests are practically on the doorstep. This method is very simple, and the mushrooms turn out as if they had been pickled a long time before serving.

Ingredients:

• 1 kilogram of fresh mushrooms;
• 0.5 liters of water;
• 1 onion;
• 3 tablespoons vinegar;
• 3 tbsp. spoons of refined oil;
• 1 tablespoon salt;
• 2 tablespoons sugar;
• Natural spice for Korean carrots;
• 100 grams of Korean carrots;
• 0.5 fresh lemon.

How to pickle champignon mushrooms at home:

1. Prepare the mushrooms. Cut each mushroom into small pieces, which will be marinated in brine.
2. Pour water into a saucepan, add refined vegetable oil, vinegar, sugar, salt and spices for Korean carrots. Bring everything to a boil and only then add the mushrooms.
3. The contents of the container should boil for 20 minutes.
4. Transfer the cooled mushrooms into jars, then press the contents of the containers for one hour.
5. Within an hour, the product is completely infused; it can be served mixed with Korean carrots, after sprinkling the dish with lemon juice. The onion is also finely chopped here.
6. The combination of Korean carrots and mushrooms is ideally combined as an appetizer. Moreover, the carrot decoration is original in its use. The piquant unique taste and smell attracts true gourmets.

Marinated champignons are a very tasty recipe

Such mushrooms are sold in stores at fairly high prices, but the price does not always correspond to the quality. Therefore, it is better to pickle the champignons yourself without much effort.

Main components:

• 50 pieces of small mushrooms;
• 5 black peppercorns;
• 5 allspice peas;
• 5 laurel leaves;
• 3 tablespoons sugar;
• 3 tablespoons salt;
• 1 liter of water;
• a third of a glass of vinegar.

Marinated champignons step by step recipe with pictures:

1. Prepare the mushrooms.
2. Heat the water to a boil, after adding salt and sugar. A laurel leaf is also placed here.
3. Mushrooms are poured into boiling brine and cooked in it for 30 minutes.
4. At the end of the process, pour vinegar into the pan, stirring the contents.
5. Such mushrooms remain in the brine where they were previously boiled. The finished product is placed in jars, with a pea of ​​pepper specified in the recipe on top of each jar.
6. If the product is planned to be consumed immediately after cooling, then it can be seasoned with vegetable oil and chopped onion.

This recipe allows you to eat the mushrooms immediately after marinating. You can season them with any spices and oils; you can even use vinegar.

All recipes are original, but at the same time easy to prepare. Champignons can be supplemented with other spices and seasonings. Mushrooms are whole and elastic, so they can be used as an ingredient in many other dishes.

For lovers of winter preparations, our collection of recipes also includes, which can serve as a separate dish or be used for preparing salads.

Mushrooms

Description

Canned champignons They differ from other winter preparations in that after cooking they can be eaten almost immediately, that is, after cooling they will be completely ready for consumption. Also, the advantage of such mushrooms is that even in canned form they can be used to prepare all mushroom dishes. You can even fry canned champignons at home in a frying pan with potatoes and onions, not to mention that they can also be baked in the oven with chicken, pork, or, indeed, any type of meat. By the way, many housewives manage to create good fillings for pies from such fried mushrooms.

However, before you think about what you can cook from canned mushrooms, you first need to marinate them very tasty. To do this, you should use our simple recipe with photos, which is given below as step-by-step instructions. According to him, not only is it easy to prepare pickled mushrooms at home, but preserving them for the winter is even much easier. The main thing is to follow the steps of preparing this recipe during cooking so that such important characteristics as the benefits and shelf life of the champignons after canning are as long as possible.

It is also worth noting that the shape of the mushrooms for pickling in this recipe is not important; they can be used either whole or cut, because this will not affect the taste of the mushroom preparation anyway. The main thing is that to prepare this preservation, do not use expired champignons; even slightly rotten mushrooms are already considered such.

A gala dinner, a fun feast with friends, a family lunch - strong arguments in favor of the ability to pickle champignons at home. Mushrooms serve as both an appetizer and an independent dish.

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

Calorie content of canned champignons

Champignons are a low-calorie protein product, for this reason they are recommended for athletes, people and people suffering from protein deficiency. It is important to note that plant-based protein is less digestible than animal protein.

The average nutritional value of 100 grams of pickled champignons is shown in the table:

Marinated champignons for the winter - a classic recipe

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

The yield of the finished product is 1 liter.

Ingredients:

• Fresh small champignons – 1.5 kg;
• Water – 2 liters;
• Bite 9% – 150 ml;
• Table salt – 2 tbsp. l.;
• Granulated sugar – 2 tbsp. l.;
• Black peppercorns – 5 pcs.;
• Bay leaf – 3 pcs.

Preparation:

1. Rinse the mushrooms as thoroughly as possible with warm running water to remove any remaining soil, mucus, or insects, then place them on a waffle towel in one layer to dry.
2. Boil water in a saucepan. Add salt, sugar, pepper and bay. After 3 minutes, pour in vinegar. It gives a sour taste, so its quantity is selected according to taste preferences, but not less than specified in the recipe.
3. Throw the dried mushrooms into boiling water with spices over high heat. When the water boils again, reduce the heat and cook for at least 1 hour. During the cooking process, the mushrooms acquire a yellowish tint and release juice.
4. To preserve, distribute the hot mushrooms along with the marinade into sterile glass jars and seal them with a lid.

Video recipe

Preparing champignons for the winter is distinguished by the length of time the mushrooms remain in the marinade, which ensures the full development of the taste qualities of each ingredient.

Instant marinated champignons

Cooking according to a quick recipe eliminates canning, which ensures the freshness of the snack and minimal destruction of beneficial microelements.

Ingredients:

• Fresh small champignons – 500 g;
• Refined vegetable oil – 90 g;
• Vinegar 9% – 90 g;
• Onion – 1 head;
• Bay leaf – 3 pcs.;
• Cloves – 5 pcs.;
• Garlic – 3 cloves;
• Allspice peas – 5 pcs.;
• Ground coriander – 0.5 tsp;
• Table salt – 2 tsp;
• Sugar – 1 tbsp. l.

Preparation:

1. Wash the mushrooms as thoroughly as possible with warm running water to remove any remaining soil, mucus, or insects.
2. Fry the champignons in a preheated dry frying pan over medium heat for 5 minutes. The juice should come out.
3. Cut the onion into thin half rings, garlic into slices.
4. In a separate container, mix the ingredients for the marinade: olive oil, vinegar and all the spices.
5. After 5 minutes from the start of frying, add onion, garlic and marinade to the pan. Cover the pan with a lid, reduce heat and cook for 10 minutes. Stir twice.
6. Place the mushrooms with the marinade in a deep glass bowl and let cool.
7. Ready.

Video cooking

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

How to pickle champignons in jars - a simple recipe

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

Ingredients:

• Fresh champignons – 2 kg;
• Onions – 3 heads;
• Table salt – 4 tbsp. l. (120 g);
• Mustard seeds – 1.5 tbsp. l.;
• Bay leaf – 5 pcs.;
• Allspice peas – 10 pcs.

Preparation:

1. Wash the mushrooms as thoroughly as possible with warm running water to remove any remaining soil, mucus, or insects. Then pour into a deep saucepan, add 1 tsp. salt and cold water so that it covers the mushrooms by 2 cm. Heat over high heat until boiling.
2. Reduce heat to medium and simmer for 7 minutes. Place the mushrooms in a colander and let the water drain. Cut the onion into thin rings.
3. Place onions, peppers and washed bay leaves in sterilized glass jars.
4. Add champignons to the jars, sprinkling each layer with salt.
5. Pour in hot boiled water and seal tightly with a lid.
6. Wrapping them in a blanket, place the jars upside down in a cool, dark place.

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

How to marinate champignons for barbecue

There is a peculiarity in preparing shish kebab with champignons: if done incorrectly, the mushroom juice evaporates, and the champignons become dry and tough. The secret lies in the marinade, which preserves the texture and juiciness of the mushrooms.

1. Wash the champignons thoroughly, cut off the skin from the cap, and dry.
2. Place in a deep saucepan, add salt and pepper to taste, and mayonnaise to cover the surface of each mushroom.
3. Cover the pan with a lid and leave for 3 hours. During this time, stir 4 times.
4. Place the champignons on skewers and fry over coals for 7 minutes.

What can you cook with canned champignons?

There are 3 ways to use canned champignons:

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

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

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

Recipe for marinade for champignons for the winter

There are many variations of marinade for canning champignons. The basic composition includes water, vinegar, salt, sugar. Next - to taste. You can add garlic and onions, dill, parsley and other herbs to the pickled champignons. Of course, spices and spices will also come in handy - black peppercorns, allspice, nutmeg, mustard, bay leaf, cloves (the most “mushroom” spice), etc. The taste of the original product generally depends on the composition of the marinade. Sometimes vinegar is replaced with apple juice, lemon juice or citric acid.

For preparing champignons for the winter, it is better to take young, still “closed” ones, that is, those in which the cap is tightly connected to the stem. They are small in size, beautiful and neat.

Required ingredients:

• champignon mushrooms - 1.5 kg;
• water - 1 l;
• salt - 3.5 tsp;
• sugar - 2 tbsp. l.;
• vinegar 9% - 150 g;
• allspice - 3-6 pcs.;
• cloves - 3-4 pcs.;
• dry dill - a pinch;
• cinnamon on the tip of a knife;
• laurel - 3 pcs.

Cooking steps

1. The mushrooms are washed well. This is easy to do, because commercially grown champignons are almost pure. Larger ones are cut in half or quarters, while smaller ones remain whole.
2. In a saucepan of 3 liters or more, prepare a marinade from all of the listed ingredients, except vinegar.
3. As soon as the marinade boils, add the mushrooms to it and cook for 12-15 minutes. Then vinegar is added and the mushrooms are cooked for 5 minutes.
4. The champignons cooked in the marinade are placed in steamed jars and filled with liquid. from the pan and roll up with metal lids.

In winter, mushrooms from the jar are placed in a colander, seasoned with vegetable oil and onions - green or onions.

How to close champignons for the winter without such an aggressive component as vinegar? It's very simple - use natural and healthy apple cider vinegar. This recipe involves preparing marinated champignons in this way.

Required ingredients:

• champignon mushrooms - 1 kg;
• water - 0.5 l;
• salt - 1 tbsp. l.;
• sugar - 1 tsp;
• Dijon mustard beans - 1 tbsp. l.;
• apple cider vinegar 4% - 5 tbsp. l.;
• garlic - 4-6 cloves;
• black pepper, peas - 10 pcs;
• laurel leaf - 4-6 pcs.

Cooking steps

1. Mushrooms are prepared as in the previous recipe. The garlic cloves are peeled and cut lengthwise.
2. Water is poured into a saucepan with a volume of at least 3 liters, and all other ingredients from the list are added there. The marinade is brought to a boil, mushrooms are placed there and cooked for 5-7 minutes.
3. Mushrooms are placed in jars prepared in advance, i.e. steamed, and filled with marinade. The jar is immediately sealed with a metal lid.

These champignons marinated for the winter are very tasty and tender.

Frozen mushrooms are the easiest to prepare. No need to stand at the stove for a long time. But this will not be a ready-made, independent dish, but only an ingredient. They are used for preparing vegetable mixtures, baked and stewed meat and fish, etc.

How to properly freeze champignons for the winter? There are two ways to do this. Boil the mushrooms or put them in the freezer raw. Boiled ones have a higher taste, while raw ones may taste bitter. Therefore, the first method is preferable.

So, the mushrooms are washed, if they are large, they are cut. Then boil in slightly salted and very slightly acidified water with citric acid for 15-20 minutes. After this, the champignons must be removed with a slotted spoon and placed on a flat dish or baking sheet until completely cooled and dried. This will take about half an hour. Then the mushrooms are placed in portions into bags (preferably special ones for freezing) and sent to the freezer for winter storage.