2017-01-09

Date: 09 01 2017

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Hello my dear readers! Do you know where the mushroom season never ends? That's right - in the supermarket! They sell fresh mushrooms all year round. Not porcini, I agree, but entirely decent mushrooms, which in skillful hands turn into a delicacy. Let's start simple. How do you like the idea of ​​making instant pickled mushrooms at home? In fasting and fasting days, the recipe is very useful for those who are fasting.

Marinating champignons at home is extremely beneficial for many reasons - those made at home have a unique taste, they are cheaper and only the enemy secretly can add some chemical ingredient we do not need to them. We won't do it ourselves, will we? Would you like to make Lesnaya Polyana salad on a simple winter evening for your husband, you reached out to the shelf, and there the coveted jar of spicy mushrooms lurked. You take it, miserable, and at the expense!

In salads - it's good, but in the "pure" form, the appetizer is excellent. The recipes contain not quite familiar ingredients like wine vinegar and shallots, but with a certain “taste” and culinary experience, you will replace them with more “handy” apple cider or simple table vinegar and sweet onions. The main thing is that the resulting product has a pleasant harmonious taste.

Instant pickled mushrooms at home: my signature recipes

Raw pickled spicy mushrooms

Ingredients

• 500 g of young small mushrooms.
• 130 ml white wine vinegar.
• 40 ml lemon juice.
• 1 chili pepper
• 1.5 teaspoon of herbal mixture (thyme, savory, basil, oregano).
• 1.5 tsp mustard seeds.
• 1.5 tsp coriander seeds.
• 0.5 tsp peas of black pepper.
• 2.5 tsp Sahara.
• 240-250 ml of olive oil.
• A generous pinch of salt.

How to pickle

My remarks

• If you are absolutely afraid of raw mushrooms, then blanch them in boiling water for 60 seconds, catch them quickly, send them into ice water and then dry them with a towel. Next, cook according to the recipe.

The easiest recipe for quick pickled champignons at home

• 0.5 kg of champignon mushrooms with small caps.
• 0.5 tbsp. l. salt.
• 0.5 tbsp. l. Sahara.
• 1.5 tbsp. l. 9% table vinegar.
• 2 small lava leaves.
• 2-4 cloves of garlic.
• 5-7 pieces of allspice with peas.
• 4-6 pieces of black peppercorns.
• Glass of water.

How to cook

• This is truly a recipe from the category of "lazy" - everything is prepared very quickly and easily. Pour water into a saucepan, add all other ingredients, including washed mushrooms, bring to a boil.
• Cook for 3 minutes. Leave to ripen in the cold for 8-12 hours. Individuals especially gifted with impatience can taste pickled goodies immediately after cooling.

Gordon Ramsay's Instant Pickled Mushrooms with My Variations

Ingredients

• 0.5 kg of small mushrooms.
• 8 tablespoons of olive oil.
• 60-80 ml white wine vinegar.
• Salt to taste.
• Ground black pepper to taste.
• A bunch of greens (originally fresh tarragon).
• 3-4 challottes or the head of any non-spicy, sweet onion.

How to cook

1. Clean the mushrooms with a dry brush from dirt, do not wash!
2. Heat 6 tablespoons of oil in a frying pan, add mushrooms. Fry (do not simmer!), Shaking, until golden brown.
3. Add salt, pepper, thinly chopped onion.
4. Pour vinegar along the edge of the pan so that it drips off the walls and falls on the surface already fairly heated.
5. Fry for about 2 minutes more.
6. Top up the remaining oil, cook for 30 seconds, turn off, transfer to a nice salad bowl and leave to marinate for 6-8 hours, sprinkle with tarragon leaves. For lack of tarragon, I sprinkled with basil, may Maestro Gordon forgive me!
7. The impatient eat after an hour. And within a day the champignons will become so friends with their surroundings that it will be a pleasure to eat them. The longer the pickled champignons are "infused", the tastier they become. They are eaten instantly and without residue. Cooking takes only a few minutes, including preparatory steps.

Recipe for pickled champignons with a spicy wine filling

Ingredients

• 0.5 kg of small champignon mushrooms.
• 250 ml of white (rose) dry or semi-dry wine.
• 80 ml of olive oil.
• The juice of one lemon.
• 4 cloves of garlic.
• Half a bunch of dill.
• 1 bay leaf.
• 5 black peppercorns.
• 3 cloves.
• 0.5 teaspoon salt.

How to make

1. Rinse the mushrooms.
2. Mix wine with lemon juice, add olive oil, spices, garlic (whole), salt, herbs, put mushrooms. Bring to a boil, cook for 3-5 minutes over low heat.
3. Cool, remove from thirsty ones for a couple of days, and if necessary, taste or eat after a few hours. I repeat that after standing for at least a day, pickled mushrooms become much tastier.

My remarks

• At home, you can deviate somewhat from the recipe by replacing olive oil with any quality vegetable oil.
• Adding onions (shallots, onions, white) is not prohibited.
• Allspice is a good substitute for cloves.
• If you add a little fresh tarragon to the dill (you never know, maybe you have it in stock), then at the end you will have a dizzying product with the finest aroma.
• Try the marinade. Sometimes you want to add a little sugar to it.

The fastest recipe for marinated mushrooms with soy sauce

Ingredients

• 0.5 kg of small mushrooms.
• 130 ml of good quality vegetable oil.
• 120-130 ml of soy sauce.
• 2 tsp ground cumin (cumin).
• 3-4 cloves of garlic.
• 0.5 tsp ground black pepper.

How to pickle

The subtleties of instant cooking pickled champignons at home

1. Only mushrooms grown on special farms should be marinated raw. First of all, forestry rinse with cold water, boil in clean water, then make a marinade and pour over the mushrooms.
2. To use pickled mushrooms in salads, make marinades that are not overly spicy. Otherwise, the taste of spices and herbs will overpower the taste of the main ingredients of the dish.
3. Recipes in which vinegar is indicated as a preservative are quite suitable for cooking for the winter. Sometimes it is not possible to wait for several days and pickled mushrooms are needed right away - for such purposes it is good to have a couple of jars in stock.
4. Use specific spices to add a "geographic" character to the marinades. Cumin and cardamom - oriental, rosemary, savory, thyme and oregano - Mediterranean, garlic, bay leaves, currant and cherry leaves - Russian (marinade, as for).

Experiment with marinades - it's very interesting!

Today my program is over. I look forward to your comments, for which I am always grateful. Share the article on social networks and subscribe to blog updates (it will be possible soon). All bye and see you soon!
Always yours Irina.
My adored tango, listen to it with me ...
Oblivion ~ Lucia Micarelli / Astor Piazzolla