Champignons are an excellent choice for cooking such an attractive and appetizing snack.

Champignons are included in low-calorie diets (only 22.4 kcal per 100 g), useful trace elements in them are enough, and sugar and fats are missing.

For making marinated champignons, you should choose miniature mushrooms.

Middle and large copies will also go into business, but they need to grind them.

Buy young mushrooms, focusing on light plates under a hat. Even better if the plates are closed with a film. Choose mushrooms without cracks and specks.

How to marine? Best recipes

Methods of marination are a lot - personally I have already memorized 4, because I constantly use them, - fast, in Korean, for the workpiece for the winter, and pre-roasting. But in the book with recipes, in which I write only the best and proven, I wrote a few more - very tasty fungi.

Before proceeding with the recipes themselves, some tips:

1. champignons necessarily cut off the tip of the leg, scrape the darkening. Regarding the removal of the upper film and the removal of underwrite plates of the uniform opinion in the mushrooms, I leave, as is;
2. before marinating champignons should be acadeced;
3. for the cooking mushrooms, much water is not necessary - they highlight their own juice. Water should cover them about finger;
4. champignons in spicy preservative cooked for brief storage (to the nearest feasures), do not close hermetically closed. They are kept in the cold in the tank, covered with a film;
5. if they are marinate not in banks, but in some tanks, then see that it is not metal, it is oxidized. Ceramics, clay, glass, wood - such material is allowed.

Mushroom marinates (long-term blanks) are tightly silent with covers, additionally sterilize, then the conservation can be stored simply in the kitchen cabinet.

Champignons Marinated Fast Food

At home, a regular urban apartment or cottage, this recipe is simply indispensable.

Some effort and delicious mushrooms from banks are ready!

It will take:

• 1 kg champignons
• bulb
• 2 tbsp. l. Sololi.
• 2 h. L. Sahara
• 5 black pepper peas
• 2 Nails
• lava laurel
• ryumka vinegar (9%)
• 3 garlic teeth
• thunderstorms of vegetable oil.

Cooking process:

1. Wash mushrooms. Bay with a small amount of water, bring to a boil. Get rid of foam.
2. Put the purified bulb and tailor on a moderate fire a quarter.
3. Drain the water.
4. Connect vinegar, oil and other ingredients. "Drope" in the marinade mushrooms, negotiate for 5 minutes.
5. Place the jars. Cold, send to the fridge.

Marinated Champignons for Winter

In our area there is a real mushroom paradise - fields where in the season champignons always happen. After such trips, I will definitely close the "catch" in banks. In winter, crisp spicy mushrooms almost fly away.

Products:

• mushrooms - 1 kg
• 1 glass of water
• 2.5 tbsp. l. Sololi.
• 0.5 g of citric acid
• 100 g of vinegar (9%)
• 3 Laurel leaves
• 7, 7 pepper peppers and bitter peppers.

How to cook:

1. Cook mushrooms on moderate fire, removing scale.
2. When the decoction becomes transparent, scoop, enter spices, acid and vinegar. Complete the process when deciding champignons to the bottom.
3. Mushrooms in the marinade decompose on jars, cover with covers, sterilize, cape.

Korean recipe with Bulgarian pepper

Adding sweet pepper to mushrooms gives some kind of special taste. This is a very successful combination.

Before you take for the preparation of Asian culinary dishes, buy a real Korean grater. This is a kind of culinary knife for the finest cutting of solid vegetables. Only in Korean turns out, everything is the opposite - they do not cut a knife, but about it.

Ingredients:

• 0.5 kg of champignons
• bulb
• carrot
• bell pepper
• 5 garlic lobes
• 1 tbsp. l. vinegar (9%)
• 1 tbsp. l. Sahara
• 100 ml of soy sauce
• half lemon
• 1 tsp. Sololi.
• 6 black pepper peppers
• chip
• 50 ml of vegetable oil
• laurel leaf.

How to do:

1. If champignons are small, then you can leave integers, medium and large cut into several parts. Wash, hide with boiling water.
2. Pepper cut, remove seeds.
3. Watch all the vegetables on the Korean grater.
4. In the oil spasore onions and carrots.
5. Make Lemon Fresh, Sodit Zestra.
6. Couple in a skeleton oil, soy sauce, vinegar, sugar, zest and lemon juice, chopped garlic, pepper, salt. Pour the polls of the water.
7. Marinade boil and immediately burn fire. Heat, stirring, a few minutes.
8. Put in hot spicy preservative mushrooms, vegetables and spices. Send storage. You can eat after 18 hours.

Marinated Champignons in Polish

Marine champignons in Polish is easy - the principle of cooking is similar to everyone else. The taste turns out somehow especially exquisite, sophisticated and at the same time piquant.


This recipe is connected with the memory: I bought mushrooms for him in the supermarket, and right at the entrance to the store, the woman sold a whole bag of different mushrooms. To the question of what kind of mushrooms, I received an amazingly honest answer, I just knocked me from my feet: "I don't know myself, everything that I found in the forest." To be honest, it is not sure that there were only edible. Therefore, I strongly advise! If you do not understand the mushrooms, do not buy from the hands! Only in the store!

Recipe information

• Cuisine: Polish
• Type of dish: snack
• Cooking method: varka, Marination

Ingredients:

• fresh champignons - 300 g
• onion Average size - ½ pieces (about 30 g)
• grains mustard - ½ teaspo

marinade:

• water - 500 ml
• vinegar 9% - 2 tablespoons
• dill seeds - ½ teaspoon
• black pepper - peas - 5-6 pieces
• laurel Light Little Size - 1 piece
• carnation - 1 piece
• salt - 1 teaspoon.

Cooking:

Onion peeling, slip cold water and cut into thin half rings.

To put into the clean bank to put the onions chopped by half rings, moving the grains of mustard.

Champignons are well wash.

So that pickled champignons look prettier on the table, they must be the same size.

Pour water in the pan, pour vinegar, add all spices for marinade: seeds of dill, black peas pepper, bay leaf, carnation, salt. Be sure to try the marinade if it seems to you fresh, unsalted or not sour enough, then add missing ingredients: salt or vinegar.

Bring Marinade to boil, add washed champignons and cook 10 minutes from the moment of boiling.

Mushrooms put in a jar with chopped half rings onions and mustard grains. Pour to the top marinade and close the net polyethylene lid. Cool.

Bank with cooled marinated champignons put in the fridge for a day.

Marinated champignons in Polish away from the cans on the dish and file to the table. Bon Appetit!

Author of this recipe and photos Lorchen..

Champignons marinated with carrots

This is an option when tasty mushrooms are needed for tomorrow.

Components:

• 1.5 kg of champignons
• 700-800 g of carrots;
• head garlic
• hot Poker Chest
• litere of water
• juice 1 Lemon.
• 2 tbsp. l. Sahara
• 1 tbsp. l. Sololi.
• 200-250 ml of vegetable oil
• lava laurel
• 1 h. Spoon Coriander (grain)
• a pair of nails
• 6 black and fragrant pepper peas.

Cooking method:

1. Mushrooms negotiate 10 minutes. Drain the water.
2. Carrot Stodit on the grater, garlic finely disturb.
3. At the bottom of the three-liter bank, put garlic and sharp peppers. "Floors" place mushrooms and carrots.
4. Pour water into the container by adding salt, sugar, laurel leaf, coriander, carnation, pepper. Boil.
5. Enter the oil, lemon juice, negotiate an additional 5 minutes.
6. Hot marinade fill the "mushroom" jar. Cover the lid, let cool. Send to the fridge. The next day, an acute snack will be ready.

Vintage recipe

This method recommended those who love kissing in pickled mushrooms.

It will take:

• kila Champignonov
• polovkana vinegar
• 2 tbsp. l. Sololi.
• 1 laurel sheet
• fascular pepper - to taste

How to cook:

1. Champignons Clean and negotiate 10 minutes in small water volume
2. In the tank, boil vinegar by adding half of the salt. "Utopit" in it mushrooms and negotiate for 5 minutes. Immediately move the mixture into ceramic dishes. Cover the matter, retain on the day to stand in the cellar.
3. Vinegar Drain, and put the mushrooms on jars.
4. Boil the vinegar again by adding the remaining salt, pepper, laurel leaf.
5. Fill mushrooms. Pour oil.
6. Tie the neck cans with a film. Keep in coolness.

Champignons in spicy preservative with pre-saline

Bright taste turns out, if you first sore mushrooms, and then marine. True, you have to tinker a little - everything is prepared for 4 days!

What we need:

• 2 kg of mushrooms
• 200 + 400 ml of water
• 100 g salt
• 35 ml of vinegar (9%)
• 2 laurel leaves;
• 7-8 pepper pepper peas;
• a pair of cloves.

How to cook:

1. Champignons tailoring (water - 200 ml) until readiness. Enjoy directly in the liquid.
2. Place the mushrooms in the barrel or any other suitable dishes, shutting up with spices and sprinkling salt.
3. Leave in the cold for 3 days. After removing, rinse.
4. Put into deep containers.
5. Take a marinade: connect 400 ml of water and 30 ml of vinegar. Board and cool.
6. Pour mushrooms to them and return to the coolness. After a day, a snack is ready.

Champignons in oil

It does not prepare this dish with large portions - it is designed for one dinner.

It will take:

• polkulo mushrooms
• vegetable oil
• juice of half Lemon
• bulb
• green dill
• salt (to taste)

Cooking:

1. Champignons clean. Miniature copies leave whole, larger grinding. Boil 3-4 minutes, drain the water.
2. Onions cut the rings, add to mushrooms.
3. Oil, salt, spices will split in a frying pan and immediately fill the mushrooms. After 5 minutes, add lemon juice, mix, cover the lid.
4. After 10 hours try!

Marinate for frying

This recipe several years ago was a real discovery for me!

Its essence is to prepare mushrooms for frying, ideally on the grill.

Our country gatherings without such a treat now do not pass! For example, you are addicted.

But in the apartment I was she who was preparing them, draining the liquid and scattering in one layer on the contrary.

15-20 minutes of maximum temperature, and the treat that is not inferior to the best grill-menu recipes in the restaurant, ready!

What do you need:

• medium champignons - 1.5 kg
• soy sauce - 100 ml
• vegetable oil - 100 ml
• apple vinegar or lemon juice - 2-3 tbsp.
• paprika - 1 tbsp.
• acute red pepper - on the tip of the knife

Cooking process:

1. Mushrooms are quickly rinsed under running water, we lay out the swollen, so that they dried.
2. All other components send to a three-liter bank, shake a couple of times to mix it.
3. They put both mushrooms in the jar - there should be almost complete capacity. Cover with a lid and retain for 2-3 hours aside.
4. Every 20 minutes shake the jar slightly.
5. Then we merge marinade and fry.

Hostess at a notes

1. With pickled champignons, they create excellent first and second dishes: Solyanka, Julienne, Raga.
2. They are good and as a filling for pirogov, pleate, zaras.
3. Even sterilized mushrooms are better not to store more than a year. Short-term, not "strategic" reserves of marinated champignons, uncurrently born, is stored for a maximum of a month.
4. In urban conditions, jars are better located in the refrigerator.

Useful video

One of the classic options - champignons that will be ready today - is shown in this video: