Champignons marinated at home will always be careful if it comes to the rapid preparation of the desired ingredient for salad or a simple, but tasty snack. These mushrooms are good to stock them no need to expect a mushroom season. In stores them in bulk all year round, which means that they are always half a hand.

By the way: a snack with very low energy values \u200b\u200b- only 98 kcal. per 100 grams. yummy. Therefore, everyone who intends to properly compose a menu to reduce weight - take a note.

We often add marinated champignons to salads, everyone knows. In addition to this delicious mushroom, you can use in the filling of pies, pancakes, pizza. Personally, I often put mushrooms on sandwiches, stuffing the eggs, pickled charm participates in me in the decoration of festive dishes, and just at a snack fit perfectly.

Marinated champignons at home

So, to marinency at home champignons only two requirements, they should be: a) affigntly tasty, b) quickly. Thanks to my recipes, they are not so difficult to observe.

And yet, a few cunning tricks in the preparation of marinated champignons I will offer:

• Immediately decide why you make a blank. If the goal is salad, choose the simplest recipe with a minimum of spices. Otherwise, instead of the usual taste of your beloved salad, you risk at the exit to get a completely unexpected flavoring will give your effect and can spoil everything.
• In Marination, you can use fresh and frozen champignons, without any difference.
• The mushroom can be eaten even in raw, so do not be afraid not to do it. In the case of which will reach marinades.
• They purchased mushrooms assembled in the field, and not produced by the production method, in a greenhouse, then overcome (let go pumping water), drain the water and only after this manipulation is marine, because there is a lot of dirt in the field.
• The mushroom hats are easier to digestively with the digestive system than the legs, there are less fiber in them, if you have problems with the gastrointestinal tract, the legs are not marine.
• You can marry mushrooms in a fast way, but according to the recipes they are harvested for the winter. Almost always preservatives acts vinegar, there is an objection against him - boldly use citric acid or any acidic juice.
• The obligatory ingredient of marinated home champignons are seasonings: black pepper, laurel leaf and garlic. In many cases, onions and greens are present in the recipes - the classic version of Marination.

But any other additives in the form of spices will not spoil, but only complement the taste charm of mushrooms - I propose not to be afraid to experiment.

Fast cooking champignons

Let's start with the most simple and most successful recipe for making marinated quick champignons. For the winter it can be done, at least a few jars for salads, then not to hurry. In this case, the oil can not be used.

Take:

• Shampignon mushrooms - 500 gr.

Seasonings:

• Sugar is a teaspoon.
• Vinegar table, 9% - 2 tbsp. spoons.
• Vegetable oil - 50 ml.
• Salt is a teaspoon.
• Garlic - 3 teeth.
• Black pepper polka dots - 10 pcs.
• Laurel leaf - 2 pcs.
• Water - 50 ml.

Preparation for fast recipe:

1. As easy as pie! Necessary additives fold into the saucepan, and send the chopped mushrooms and let down.
2. After boiling champignons, you need to cook for 5 minutes, longer makes sense, they will be ready will quickly.
3. If intic, then you can enjoy magnificent taste immediately after the cooling of mushrooms. But it will not hurt to leave the workpiece for a while, at least at night, so that champignons are a bit endured.

Marinated champignons with onions and carrots

Schmpignons on this recipe are more suitable for a separate snack, so use cutting mushrooms and take the greens of the most diverse: cilantro, basil, and, of course, dill with parsley.

Take:

• Mushrooms - 500 gr.
• Carrot and onions - each vegetable 100 gr.
• Garlic - 3 pcs.
• Greens - a small bundle of different, to his taste.
• Sunflower oil - 4 tbsp. spoons.
• Bay leaf - 1 pc.
• Vinegar 9% - 2.5 tbsp. spoons.
• Salt and sugar - by tea (with a slide) spoon.
• Water is a glass.

Marine Quick Champignons:

1. We boil, adding sugar with salt, water, and fold sliced \u200b\u200bmushrooms into it. Cover the pan with a towel so that the water does not cooled.
2. Quickly put the onion and carrot (as you like, do it, for me it is so better to cut carrots with rings, looks more beautiful), cut the greens, garlic and send to the mushrooms.
3. Now the turn came to fold all the remaining spices (bay leaf, oil and vinegar), then stirred and leave until the billet cools.
4. After lay down to the bank and send to the day to marinate in the refrigerator.

Marinated Champignons of Korean

All Korean snacks have now become popular in our country, the recipe for marinos of mushrooms also has and refers to the category of quick and simple. It is better to use cutting champignons, they wake up faster, and you can start the belly holiday. Ready will be per day.

It will take:

• Mushrooms - 500 gr.
• Sunflower oil - one and a half century. spoons.
• Sugar - Art. the spoon.
• Salt - Half Art. spoons.
• Sillar Korean for carrots - 1.5 tbsp. spoons.
• Vinegar table - 1.5 tbsp. spoons.
• Water is a glass.

Picking up:

1. In boiling water, fold the spices and, when it will throw off, put the sliced \u200b\u200bmushrooms.
2. You don't need to cook for a long time, enough minutes 10-15, not more than this, during this time the mushrooms will have soaked in marinade.
3. If the water is not enough, then when the mushrooms are cooled right in the water, put the oppression from above and let it be impregnated with marinade about the night.

Fans believe in the kitchen and make Korean champignons with a more interesting taste, I propose to add another couple of interesting seasonings. Optionally, they can be replaced with the seasoning for Korean carrots at all.

I advise you to add: first of the sent, it is necessary for 500 gr. Mushrooms approximately with a teaspoon. It will be delicious if you fry it a little in oil.

Second coriander. Decide to completely eliminate the Korean seasoning, then add black pen to it.

Korean champignons - recipe

The next magnificent recipe for cooking in Korean. It is more festive, with much more ingredients, which makes it literally irresistible. Mushrooms will be fully prepared after a day, but in the refrigerator are stored for quite a long time.

Take:

• Champignons - 500 gr.
• Carrot, Bulgarian pepper and onions - just 1 pc.
• Garlic - 2 small teeth.
• Vegetable oil - 4 large spoons.
• Sugar - 1 large spoon.
• Korean seasoning for carrots - 0.5 teaspoon.
• Black pepper polka dots - 3 pcs.
• Vinegar 9% - 1 large spoon.
• Soy sauce - 2 large spoons.
• Lemon - half.
• Salt - 1 small spoon (but not complete).

1. Weld in water with the addition of laurel and pepper peeled and cut champignons. Drain the water and leave the mushrooms to cool.
2. While the mushrooms are cooled, lick, sweet pepper and carrot clean and cut the beautiful straw, but separately, together do not mix together.
3. In the pan, split the oil, first fry the onions, a little, with a minute, then throw the pepper and fire a little more. Add carrots and still fire together.
4. At the end of the fry, put salt and sugar, the Korean seasoning and garlic (which must be crushed, I usually cut it meretrack).
5. After a minute, add a dirtless water, pour the soy sauce with vinegar, let the marinada boil, and only after the fire can already be turned off.
6. Fold the cooled mushrooms into any container type capacity by shifting them with lemon circles, and pour the finished marinade. Stir, distributing on champignons.
7. Leave the mushrooms to pickle for a few hours, less than a day they will be ready to eat.

Fast cooking champignons with tomato juice

Present a very tasty snack, and you can take fresh and concentrated juice, tomato paste - there is practically no difference. The versatility of the option is that this snack is perfectly stored all winter.

Take:

• Champignons - 500 gr.
• Tomato juice - 300 ml.
• Sugar - 1 h. Spoon.
• Salt - 1 h. Spoon.
• Vinegar table or apple - 1 large spoon.
• Garlic - 2 teeth.
• Several pepper peas.
• Sunflower oil is 20 ml.
• Several branches of dill.

Step-by-step recipe:

1. Boil 10 minutes of mushrooms in water without any additives, drain it.
2. In another saucepan, boil tomato juice, adding oil there, vinegar, pepper peas and sugar with salt. Tomato paste dreamed water to the consistency of thick juice.
3. After boiling juice, fold the mushrooms into the pan, and approve a couple of minutes, throw a chopped garlic and turn off immediately.
4. Champignons are ready, you can eat them immediately when they are cool.

Decide to roll in the jars, then after bookmarking garlic, and reict a minute of three or four, and decompose on banks.