Gala dinner, a fun feast with friends, a family dinner - weighty arguments in favor of the skill to marine champignons at home. Mushrooms are like a snack and an independent dish.

Champignons do not require hassle when marinating at home, nutritious and add sophistication to the table. According to Chef Gordon Ramzi, pickled champignons are appropriate in antipasty dishes due to spicy aroma and golden color. This idea shares the Russian chef Konstantin Ivlev, offering to serve marinated champignons as a cold snack with onions and dill. Mushrooms are the central ingredient of Russian and French cuisine: Julienne, Polyanka salad, yeast dough cake.

Caloriciness of canned champignons

Champignons - a low-calorie protein product, for this reason are recommended to athletes, people and persons suffering from a shortage of protein. It is important to note that protein of plant origin is digested worse than the animal.

The average value of the nutritional value of 100 grams of marinated champignons is indicated in the table:

Marinated Champignons for Winter - Classic Recipe

Marining champignons at home for the winter eliminates the presence of unwanted preservative ingredients. The taste of dishes on this recipe is deprived of extremes: moderately salty, with light sourness, mushrooms with laurel notes in the aroma.

The output of the finished product is 1 liter.

INGREDIENTS:

• Fresh small champignons - 1.5 kg;
• Water - 2 liters;
• Bite 9% - 150 ml;
• Salt cook - 2 tbsp. l.;
• Sugar sand - 2 tbsp. l.;
• Pepper black peas - 5 pcs.;
• Bay leaf - 3 pcs.

Step-by-step cooking:

1. Made the most thorough mushrooms rinse with warm running water from the remnants of the earth, mucus, insects, then put on a wafer towel into one layer for drying.
2. Boil water in a saucepan. Add salt, sugar, pepper and laurel. After 3 minutes, pour vinegar. It gives an acidic taste, so its quantity is selected according to taste preferences, but not least specified in the recipe.
3. Furious mushrooms throw water with spices boiling on high heat. When the water boils again, it is necessary to reduce the fire and cook at least 1 hour. In the process of cooking, the mushrooms acquire a yellowish tint and produce juice.
4. For conservation, hot mushrooms along with marinade to distribute over sterile glass cans and tightly close the lid.

Video recipe

The harvesting of champignons for the winter is characterized by the duration of the residence of mushrooms in the marinade, which ensures the full disclosure of the taste qualities of each ingredient.

Marinated Fast Food Shampignons

Preparation for a rapid recipe eliminates canning, which ensures the preservation of freshness of snacks and the minimum destruction of useful trace elements.

INGREDIENTS:

• Fresh shampignons of small size - 500 g;
• Plant oil refined - 90 g;
• Vinegar 9% - 90 g;
• Onion - 1 head;
• Bay sheet - 3 pcs.;
• Carnation - 5 pcs.;
• Garlic - 3 teeth;
• Pepper fragrant peas - 5 pcs.;
• Coriander ground - 0.5 h.;
• Salt cook - 2 h.;
• Sugar - 1 tbsp. l.

Cooking:

1. Major mushrooms are rinsed with warm running water from the remnants of the earth, mucus, insects.
2. Champignons fry on a preheated dry frying pan on medium heat for 5 minutes. Must go juice.
3. Onions cut into thin half rings, garlic - plates.
4. In a separate container, mix ingredients for marinade: olive oil, vinegar and all spices.
5. After 5 minutes from the start of the frying, onions, garlic and marinade in the pan, garlic and marinade. Cover the frying pan with a lid, reduce the fire and cook for 10 minutes. Two times mix.
6. Share mushrooms with marinade into deep glassware and give to cool.
7. Ready.

Video cooking

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

How to solit champignons in banks - a simple recipe

From pickled salty champignons differ in absence in the vinegar formulation, and therefore are dietary foods suitable for individuals with disorder of the gastrointestinal functions.