Marinated mushrooms of centuries were considered an indispensable snack on festive feasts and family lunches. And now such a product is used everywhere in various salads.

But what to do those who do not grow mushrooms in the region, there is no possibility to collect them and marinate? Of course, you can go to the supermarket and buy a factory jar of this delicacy there. But much more pleasant to prepare yourself. Moreover, marinated instant champignons do not take a lot of time and effort. Most importantly, you will be sure that there are no amplifiers of taste in mushrooms and other chemical additives.

Such mushrooms you can always serve not only as a snack dish, but also to apply for filling of pies, zaras, pancakes, piers and pizza, as well as cook with them Solyanka, stew or sophisticated.

Marinated Fast Cooking Champignons With Garlic

This is a very fast recipe, you all need it from the strength of 20 minutes. Sweet Bulgarian pepper Choose any color - yellow, green or red, it will not affect it in any way, but the appearance of the finished dishes will be bright and interesting.

How to cook fast pickled champignons

To begin with, make the preparation of the marinade.

Water pour into a saucepan, add black pepper, basil and bay sheet to it. Send to fire and bring to boiling.

After the water has fallen 3-5 minutes, remove the dishes from the stove and pour the vinegar into it, olive oil, pour sugar with salt. Stir up to completely dissolve grazing.

Mushrooms do not need to be cleaned, there are practically no dirt in the shop champignons. Just rinse them well under running water. For marination, large champignons range on halves or quarters. Boil the mushrooms in boiling water for about 5 minutes (they will decrease in the volume twice), then drain the water and leak them into a sieve or colander to leave the liquid.

Prepare vegetables. Sweet pepper rinse, clean the fruits and seeds, cut into small cubes. Leek Clean the husks, wash and cut into thin half rings. Clean and crush the garlic with a special device or soda on fine grater.

In the tank, which is closed with a dense lid, connect mushrooms, pepper, onions and garlic. Stir gently.

Fill vegetables and mushrooms cooked hot marinade. There are enough 750 ml of marinade for 1 kg of mushrooms, as champignons are much reduced in size after cooking. Leave the tank on the table open until the content is completely cooling.

Close the capacity with a lid and send to the refrigeration chamber for 12 hours so that the marinade is good to impregnate all components.

After this time, you will get the original, tasty snack - pickled champignons with garlic. Serve mushrooms to main dishes, use as a component of salads, ingredient for cooking sauces or just score on the fork and send to the mouth - it's very tasty!

Marinated fast cooking champignons with soy sauce

Let you not frighten that mushrooms for this recipe are subject to minimal thermal processing. After all, they are also edible in the raw form, and we will have champignons even then pickled. Due to the use of the soy sauce, mushrooms will not get quite ordinary color - brown.

For this recipe, if you do not have a balsamic vinegar, you can take a wine or ordinary table. Also, extra spices and spices are not added here so that the fragrance of soy sauce and balsamic prevailed in the finished snack.

Ingredients

• fresh champignons - 0.5 kg;
• soy sauce - 50 ml;
• vegetable oil (odorless) - 50 ml;
• balzamic vinegar - 50 ml;
• salt - ½ tsp;
• sugar sand - 1 tsp;
• ground black pepper - to your liking.

Cooking

1. Mushrooms thoroughly rinse in cool water. Best buy small champignons so that when serving to the table, they were whole and beautiful. But even if you got large copies, nothing terrible, cut them in half.
2. Take a deep frying pan or a saucepan, pour soy vegetable oil sauce, put sugar with salt and a little black pepper (it is better to use fresh-hearted pen). Send the dishes on the slow fire and warmly warm the marinade, constantly stirring, so that the tanks of sugar and salt completely dissolved.
3. Now put the prepared mushrooms on top and gently mix.
4. Cover the dishes with a lid and remove the champignons on a small fire for 6-8 minutes.
5. Open the lid, pour the balsamic vinegar, mix, and again cover the mushrooms. You do not need to add water, the fresh champignons themselves will empt the amount of juice. In the event that mushrooms you have slightly filled, pour some water.
6. As soon as you see that the mushrooms are let the juice, remove the resulting foam, and turn off the fire. Under the lid, leave them to the complete cooling.
7. The cooled mushrooms decompose on the jars and send to the refrigerator. By the way, if you have a slightly longer mushrooms for such a recipe, then you can prepare them and for long-term storage, it is only necessary to put them with hot in clean sterile jars and roll in covers. But usually there is no need for it, it is better to always prepare a new fresh batch.
8. When applying for the table, put marinated mushrooms on the plate and sprinkle with a finely chopped fresh greenery and chopped garlic. You can use such mushrooms as a component of salads, or make a nice tasty canape with them to a festive table, having driven into a skewer with cherry tomatoes, cheese and ham cubes.

Marinated Fast Capture Champignons with Oil

At home, it is possible to quickly pick up champignons with another interesting way. In this recipe for marinade, vegetable oil is used instead of water. Mushrooms are preparing very quickly and do not go to any comparison with the shop. Be sure to try this option.

Ingredients

• fresh champignons - 0.5 kg;
• vegetable refined oil - 100 ml;
• vinegar (apple or table) - 50 ml;
• salt - 1 tsp;
• sugar sand - 2 h.;
• peas of fragrant pepper - 2 pcs.;
• laurel leaves - 1-2 pieces;
• black pepper peppers - 4 pcs.;
• carnation - 1-2 pcs.

Cooking

1. Rinse the mushrooms in the water and lean on the colander to the glasses of the extra liquid. Little and neat mushrooms do not touch, strive for 2-4 parts.
2. Prepare marinade. Pour oil with vinegar in the saucepan, pour sugar with salt. Install the dishes on the small fire and stir so that bulk ingredients dissolved.
3. As soon as the mixture starts to throw, put the prepared mushrooms in it. Mix, cover with a lid and spend 5 minutes on low heat.
4. Now add cloves, pepper peas and laurels leafy, close again and hold onto low heat for another 2-3 minutes.
5. Disconnect the fire and give mushrooms to cool quite a bit. After that, put the mushrooms into a clean jar, let them cool completely, send to a cool place for a couple of hours.
6. Now a snack from mushrooms is ready, you can serve to the table.

Tips for cooking

• Spices and seasonings are desirable to lay in marinade after it boils.
• Remember that champignon hats are absorbed and digested by the body better than legs. If there are problems with the digestive tract, then it is better to marinate only mushroom hats.
• If you want to save pickled champignons longer, then strictly observe the proportions of vinegar, it is the main preservative. Also special attention to the purity of the products, sterility of jars and covers.
• All reduced recipes are suitable for marinating oyster.

• The described methods of cooking marinated mushrooms you can diversify the addition of your favorite seasonings and spices. But remember that the mushrooms are perfectly combined with onions (replied and green), dill, parsley and garlic. Majorane, carnation, ground nutmeg, coriander, etaragon, oregano, rosemary, basil, thyme, bay leaf are perfectly suitable from fragrant spices. From peppers, preference is given to fragrant, black and white. But do not overdo it, the main thing with the help of spices and spices to strengthen the taste and aroma of mushrooms, and not to kill.