home
Health
Quick marinated mushrooms recipe. Lightly salted champignons in a hurry - a world-class recipe! Universal marinade for any mushrooms

Quick marinated mushrooms recipe. Lightly salted champignons in a hurry - a world-class recipe! Universal marinade for any mushrooms

No chemicals and, in addition, only natural ingredients: vegetable oil, ordinary table vinegar, spices and, of course, small champignons. All components of the recipe are available and are always on sale. This simple recipe can be used to prepare not only champignons, but also other fresh mushrooms, such as oyster mushrooms or honey mushrooms.

Ingredients:

Fresh champignons (preferably small) 500 g

Garlic 3 large cloves

Coarse table salt 1 tsp.

Sugar2 tsp.

Refined sunflower oil 120 ml

Table vinegar 9% 80 ml

Black peppercorns 10 pcs.

Dried dill 1 tsp. with a slide

Allspice black pepper 7 pcs.

Carnation buds 5 pcs.

Bay leaf 3 pcs.

Number of servings: 4

Cooking time: 30 minutes




Recipe

    Step 1: Prepare the mushrooms

    Wash the champignons thoroughly in cold water. For this recipe, it is advisable to use small mushrooms of the same size. Naturally, it is necessary that they are fresh and without any damage. If the champignons have already darkened a little, you can carefully peel them with a knife. Dry the washed champignons with a paper towel to keep them dry.

    Step 2: Mix the ingredients for the marinade

    To make instant marinated mushrooms, I used a deep non-stick frying pan. Thanks to it, the marinade will not burn and the mushrooms will not stick to the surface of the pan. It is also convenient to prepare a snack in a small saucepan. Pour a teaspoon of coarse table salt, two spoons of sugar, and dried dill into the frying pan. We will also add allspice, bay leaves, clove buds and peppercorns for flavor. Peel and wash the garlic cloves. Let's pass them through a special garlic press. If desired, the garlic can be grated on a fine grater or finely chopped with a knife.

    Step 3: Add sunflower oil and vinegar to the remaining ingredients

    Now pour sunflower oil into the frying pan. It must be cleaned and odorless, otherwise the aroma of the oil will overwhelm the taste of the pickled mushrooms, and the dish will turn out tasteless.

    Following the oil, pour 9% table vinegar into the frying pan. For pickling, it is better to use regular vinegar. It's best to save apple cider vinegar or wine vinegar for other recipes.

    Step 4: Mix the ingredients and bring the spicy marinade to a boil

    Now carefully mix all the ingredients of the marinade so that the ingredients are combined. Place the frying pan on medium heat. Constantly stirring the marinade so that the salt and sugar are completely dissolved, bring the mixture to a boil.

    Step 5: Add washed and dried mushrooms to the marinade

    When the mixture begins to boil, reduce the heat to low. Carefully place the champignons into the hot marinade. It is very important to dry them first so that the mushrooms are not wet. Otherwise, the vegetable oil will begin to splash and hiss when it comes into contact with water.

    Cover the pan with a lid. Bring the champignons to a boil. During cooking, the mushrooms will release juice and the amount of liquid in the pan will at least double. This is why it is important to use dishes with high sides to prevent liquid from escaping.

    Step 6: Simmer ingredients over low heat

    After the aromatic marinade boils, we will simmer the mushrooms under the lid for 7 minutes. There is no need to stir the champignons at this stage of cooking.

    Step 7: Cool the stewed champignons

    After 7 minutes, turn off the heat and leave the mushrooms in the pan, covered, to cool until they reach room temperature.

    Step 8: Transfer the champignons into jars

    Small glass jars are best for storing prepared pickled mushrooms. It is better to use jars with a wide neck so that the finished snack is easy to take out. The dishes must be washed and dried. There is no need to sterilize the jars. Carefully transfer the cooled mushrooms into a prepared jar along with the marinade and all the spices. Cover the jar tightly with a lid (I have a screw-on metal lid) and place the snack on the bottom shelf of the refrigerator for 5 hours.

    Step 9: Feed

    After 5 hours, the appetizer will marinate, and the aromatic mushrooms can be served. Instant marinated champignons can be used to prepare holiday appetizers, sandwiches, canapés or salads, pates and homemade pizza, or served as a separate dish. Prepared mushrooms can be stored in a sealed glass jar on the refrigerator shelf for a very long time, so they can be prepared in advance.

    Bon appetit!

I use these quick-cooking marinated champignons for salads, and just as a wonderful appetizer. Of course, it’s easier to buy them in a store, but the taste is incomparable. Even the marinade in home-pickled champignons is delicious, not to mention the mushrooms themselves - crispy and aromatic.

If you want to prepare just an appetizer for the holiday, 500 g of champignons will be enough, but if you plan to prepare something else, a salad, for example, take 1 kg of mushrooms, like I did in today’s recipe.

Ingredients:

  • 1 kg small champignons
  • 30 g coarse salt (small tablespoon)
  • 30 g sugar
  • 10-15 pcs. black or allspice corns
  • 4-5 bay leaves
  • 6-8 pcs. carnations
  • 6-8 medium garlic cloves
  • 1 tsp. without a heap of ground coriander
  • 1 onion (100-120 g)
  • 100 ml 6% wine or apple cider vinegar

You can also use regular table vinegar 9%, but then you need to take less of it, about 70 ml, otherwise the prepared mushrooms will be sour.
There were two 800-gram jars of ready-made marinated champignons.

Preparation:

Cut the peeled onion into quarter rings and pour in the vinegar prepared for the marinade.

We wash the champignons with water, each mushroom separately, being careful not to damage the top layer of the cap. If you were unable to buy small champignons, you can cut the mushrooms into 2 or 4 parts.

Now let's prepare the marinade. Bring one liter of water to a boil, omit all seasonings except onions with vinegar and garlic. We wait until the salt and sugar dissolve. We taste the marinade, maybe someone lacks salt or sugar.

Dip the mushrooms into the marinade, cover with a lid, bring to a boil and simmer over low heat for 10 minutes.

At first it seems that there is very little water, but the mushrooms quickly release juice and there is enough liquid so that the champignons are completely in the marinade.

While the mushrooms are cooking, peel the garlic and cut it into slices.

Add the onion along with vinegar and chopped garlic to the prepared champignons.

Stir, immediately turn off the stove, close the lid and leave to cool. Along with garlic and onions, you can add a couple of whole sprigs of dill, it will be even tastier. For those who like it spicy, you can also add a little chili pepper.
Place the cooled champignons along with the marinade into jars and put them in the refrigerator overnight.

And in the morning we have a wonderful appetizer ready - homemade marinated champignons! With butter it’s simply delicious!

Of course, you can’t close the champignons for the winter using this recipe, but they keep well in the refrigerator for a couple of weeks. Therefore, you can safely prepare them in advance.
Try cooking with these champignons or I think you will like it.

That's all for today. Have a good day and good mood everyone!

Always have fun cooking!

Smile! 🙂


Jealousy...

To delight the forest bounty with its wonderful taste in winter, you need to prepare the right marinade for mushrooms. Let's reveal the secrets of a beautiful, transparent marinade and consider recipes for various types of mushrooms.

This cooking variation is suitable for all types of mushrooms.

Ingredients:

Mushrooms;
garlic;
water – 50 ml;
vegetable oil – 1 tbsp. spoon;
sugar – 1 tbsp. spoon;
vinegar – 40 ml;
salt – 1.5 tbsp. spoons;
peppercorns – 5 pcs.;
cloves – 2 pcs.

Preparation:

1. Boil the mushrooms. During the cooking process you will need to change the water three times. Wild mushrooms are cooked for an hour and a half.
2. Pour salt into the water. Add sugar, pepper and cloves. Boil. Remove from stove and pour in vinegar.
3. Scald the jar. Place garlic on the bottom. Place mushrooms in jars. Pour marinade and add oil. Roll up.
4. According to this recipe, they will be ready in a day. Mushrooms keep well all winter.

Cooking for 1 liter of water

The taste of mushrooms directly depends on the marinade. It must be prepared in the correct proportions, strictly following the recipe.

Ingredients:

Water – 1 liter;
bay leaf – 2 leaves;
black peppercorns;
cloves – 5 pcs.;
salt – 1 tbsp. heaped spoon;
allspice peas;
table vinegar (9%) – 3 tbsp. spoons.

Preparation:

1. Boil water. Throw in the bay leaves and cloves. Add salt. Add sugar and add peppercorns. Boil for five minutes until the crystals are completely dissolved.
2. Pour in the vinegar, stir and pour into the prepared jar of mushrooms. Roll up.

For porcini mushrooms


A quick and simple option that is suitable for the best representatives of the forest - porcini mushrooms.

Ingredients:

Allspice – 6 peas;
water – 1 liter;
cloves – 2 pcs.;
salt – 1.5 tbsp. spoons;
vinegar – 150 ml;
bay leaf – 3 leaves;
sugar – 1 tbsp. spoon.

Preparation:

1. Mix all the necessary products, except vinegar, boil and cook for a quarter of an hour.
2. Remove from heat and pour in vinegar. Mix.
3. The prepared brine is poured over the forest gifts and rolled up.

Vinegar is always added to the marinade at the end of cooking, when the liquid has been removed from the heat. If you add it at the beginning of cooking, the vinegar will evaporate.

Universal marinade for any mushrooms

A simple marinade for mushrooms for the winter is suitable not only for forest products, but also for champignons.

Ingredients:

Water – 1 liter;
cinnamon – 0.4 teaspoon;
salt – 1 tbsp. spoon;
cloves – 3 buds;
sugar – 1 tbsp. spoon;
peppercorns;
vinegar essence - 1 tbsp. spoon;
bay leaf - 1 leaf;
garlic – 3 cloves;
dill umbrellas – 3 pcs.;
horseradish leaves.

Preparation:

1. Peel and chop the mushrooms. Boil. Place in jars.
2. Boil water. Add salt, add all the ingredients and boil for a quarter of an hour.
3. Pour the essence into the resulting brine and immediately pour it into jars.

Option for honey mushrooms


This is a very quick cooking option that makes honey mushrooms incredibly tasty.

Ingredients:

Water – 240 ml;
salt – 1.5 tbsp. spoons;
vinegar – 30 ml (9%);
cloves – 3 pcs.;
pepper – 3 peas.

Preparation:

1. Boil and place honey mushrooms in a jar.
2. Add marinade ingredients to the water. Boil. Pour in vinegar and pour into jars. Roll up.

With garlic and pepper

There are many different options for mushroom marinade. This variation has an ideal ratio of products that is suitable for all types of forest products. Thanks to the resulting brine, they will be well preserved throughout the winter.

Ingredients:

Mushrooms (white, boletus, honey mushrooms, morel, Polish);
garlic – 2 cloves;
water – 1 liter;
bay leaf – 3 leaves;
sugar – 2 tbsp. heaped spoons;
cloves – 2 pcs.;
black pepper – 8 peas;
salt – 4 heaped teaspoons;
allspice – 4 peas;
vinegar - 5 tbsp. spoons (9%).

Preparation:

1. Rinse the mushrooms. Sort and cut into pieces. Boil in salted water. During the cooking process, remove the foam from which all the dirt comes out. Drain the liquid.
2. Place all products except garlic and vinegar in water. Boil and cover with a lid. Boil for five minutes.
3. Throw in mushrooms and garlic, cut into pieces. Boil and simmer for a quarter of an hour. Pour in vinegar and stir. Transfer to jars and roll up.

To ensure that the marinade remains transparent, when cooking mushrooms, remove the foam in time and change the water several times.

Korean mushroom marinade


Champignons marinated in the proposed marinade will be an excellent appetizer on the holiday table.

Ingredients:

Champignons – 300 g;
black pepper;
coriander – 0.4 teaspoon ground;
salt;
garlic – 3 cloves;
apple cider vinegar – 3 tbsp. spoons;
parsley – 25 g;
sesame – 10 g;
dill – 25 g;
soy sauce – 1 tbsp. spoon;
red hot pepper – 1 pod;
cumin – 0.5 tbsp. spoons;
bay leaf – 2 leaves;
vegetable oil – 60 ml.

Preparation:

1. Boil the mushrooms. Do not forget to remove the foam that forms during the cooking process. Drain off all liquid.
2. Pour soy sauce into vegetable oil. Finely chop the greens and add to the oil. Chop the garlic. Add to the mass. Throw in bay leaf, cumin, coriander, chopped hot pepper. Pour in vinegar and stir.
3. Place sesame seeds in a dry frying pan and fry. The grains should become golden brown. Add to marinade. Stir.
4. Add mushrooms. Cover with lids and store in the refrigerator. If you want to prepare until next season, bring the mushrooms and marinade to a boil. Transfer to jars and roll up.

For oyster mushrooms

Many people don’t know how to cook oyster mushrooms deliciously. We offer an ideal, proven cooking option.

Ingredients:

Oyster mushrooms – 1100 g;
vinegar – 1 teaspoon of essence;
pepper – 6 peas;
water – 600 ml;
garlic – 3 cloves;
salt – 2 tbsp. spoons;
dried dill;
sugar – 1 tbsp. spoon;
cloves – 6 pcs.;
bay leaf – 2 leaves.

Preparation:

1. Cut oyster mushrooms from a bunch. Mushrooms have rubbery and very hard legs, so they need to be trimmed short. Cut the hats.
2. Pour water over the oyster mushrooms and immediately add salt. Add spices. As soon as the water begins to boil, pour in the vinegar. Boil for half an hour. Any foam that appears must be removed.
3. Cool and transfer to jars. The brine should only cover the mushrooms; there is no need to pour too much. Pour a tablespoon of vegetable oil into a jar. Roll up.

General cooking principles


Mushrooms, even if they are strong, should always be checked for worms and divided into types. You can marinate in two ways:
marinade together with mushrooms;
marinade separately from mushrooms.
If you decide to cook together with mushrooms, then the final product will preserve the mushroom flavor as much as possible. The dish will have a special taste, and the marinade will be the richest, but not very pleasant to look at. In the jar, the liquid will appear cloudy, viscous and dark. Will contain crumbled mushroom debris.
If you decide to prepare the marinade separately and then pour in the prepared mushrooms, the final product will be transparent and clean. The aroma will be as rich as in the first version.
Only whole and strong mushrooms are chosen for pickling. They are carefully sorted and the dark spots are cut off. All parts are cut. Small specimens can be left whole. It is recommended to marinate the caps separately from the legs.
Boletuses and boletuses color the marinade dark. If you want to keep the brine transparent, first pour boiling water over the mushrooms and then immediately place them in cold water. Only after this procedure do you start cooking mushrooms.

Greetings, my dears! The mushroom season is in full swing, so we’ll deal with them today. In previous articles we discussed in detail, and. Today we will learn how to quickly prepare marinated champignons.

So, to begin with, it should be noted which mushrooms are best to choose for preparations. Of course, young champignons (lighter) of small or medium size are better. It is advisable that you use fruits of approximately the same size for cooking.

Special mention should be made about cooking champignons. The fact is that these mushrooms produce their own juice perfectly, so when cooking, it is not necessary to add water to them or do it in very small quantities. Bon appetit!

According to this recipe, delicious mushrooms are prepared in just 10-15 minutes. At the same time, they can be served immediately after cooking and cooling.

Ingredients:

  • Champignons – 1 kg
  • Garlic – 4-6 cloves
  • Vinegar 9% – 4 tablespoons
  • Water – 100 ml
  • Vegetable oil – 100 ml
  • Allspice – 5 peas
  • Black pepper – 10 peas
  • Cloves – 4-5 pcs.
  • Bay leaf – 3 pcs.
  • Sugar – 2 teaspoons
  • Salt – 2 teaspoons

Wash the champignons and chop the garlic.

Add bay leaf, cloves, allspice and black peppercorns.

Add water, vegetable oil, vinegar, sugar and salt. Mix everything well.

Place the saucepan with the marinade on the fire and pour the mushrooms into it.

We wait for it to boil and then cook the champignons for 5-7 minutes. Remove from heat and wait for it to cool. After this, the mushrooms can be served immediately!

Instant champignons - a recipe for pickled mushrooms for the winter

Perfect as an appetizer or for salads. These mushrooms can be stored in the refrigerator for 2-3 weeks. Try cooking!

Take:

  • Champignon
  • Vinegar 9%
  • Vegetable oil
  • Sugar
  • Bay leaf
  • Peppercorns
  • Carnation
  • Garlic

Cooking method in stages:

We wash the champignons and cut large mushrooms in half. Add 100 ml of vinegar, half a glass of vegetable oil, 2 teaspoons of salt and 3 teaspoons of sugar.

We put a bay leaf, 8-10 peppercorns and 4 pcs. carnations.

Grate four cloves of garlic and add them to the pan. Stir, cover with a lid and put on fire.

When the champignons boil, stir them, cover with a lid and cook for 10 minutes.

Remove from heat, transfer to a jar, cool and put in the refrigerator for a day. The next day they can be served!

Korean marinated champignons recipe

Mushrooms prepared in this way will be an excellent appetizer and will add piquancy to your holiday table.

We will need:

  • 1 kg champignons
  • bunch of parsley
  • bunch of dill
  • 125 ml vegetable oil
  • 50 ml apple cider vinegar
  • 6-8 cloves of garlic
  • 5 tablespoons soy sauce
  • 3 teaspoons sesame seeds
  • 0.5 teaspoon ground coriander
  • 15 black peppercorns
  • 5 bay leaves
  • salt to taste
  • chili pepper (optional)

Cooking method in stages:

Wash the champignons thoroughly and remove any dirt. Add salt to a pan of water and bring to a boil, then add the mushrooms.

Cook over medium heat for 15 minutes.

Drain the water and transfer the champignons to a glass container for marinating.

While the mushrooms are cooling, chop the garlic and herbs. Add vegetable oil, vinegar, soy sauce, sesame seeds, spices, bay leaf and salt. Mix everything well.

Pour the marinade over the champignons, cover with a lid or cling film and place in the refrigerator for 12 hours. Don't forget to stir them regularly while marinating.

Quick preparation of champignons in marinade without cooking

Be careful with this recipe as the mushrooms are not pre-cooked. But judging by the fact that my reader Irina has been preparing them using this technology for several years now, the champignons turn out tasty and crispy.

Prepare the following ingredients:

  • champignons – 1 kg
  • fresh dill
  • garlic
  • ground black pepper
  • salt - 3 tablespoons
  • water – 1 liter

Cooking method in stages:

We wash the mushrooms, finely chop the greens, and chop the garlic into thin slices.

Place the mushrooms in a clean jar and add dill and garlic between the layers.

Then again lay out the champignons and greens.

Place a few black peppercorns on top.

To make brine, take warm water and dissolve salt in it. Mix.

Pour the brine over the mushrooms, cover them with a lid and put them in the refrigerator. The next day you can try the preparation, bon appetit!

Making marinated champignons in jars without water

A very tasty and unusual recipe for quick preparation of mushrooms in marinade. No water is used here at all, so the champignons are obtained in their own juice.

Take:

  • Champignons – 500 gr.
  • Vegetable oil – 150 ml
  • Vinegar 9% – 50 ml
  • Black peppercorns – 8 pcs.
  • Allspice – 8 pcs.
  • Bay leaf – 2 pcs.
  • Salt – 1 tablespoon
  • Sugar – 1 tablespoon
  • Onion – 1 pc.
  • Garlic – 2 cloves

Cooking method in stages:

Wash the mushrooms thoroughly and cut off the edges of the stems.

Prepare a delicious marinade: mix vegetable oil, vinegar, salt, sugar, pepper and bay leaf in a bowl.

Heat the champignons in a frying pan for 5 minutes, then add our marinade to them. Keep the mushrooms on medium heat for another 10 minutes.

We cut onions and garlic.

Remove the champignons from the heat and add onion and garlic to them. Mix well, cover with a lid and wait to cool at room temperature. After this, the mushrooms can be served immediately!

Video on how to marinate champignons with onions at home

This recipe will be especially appreciated by those who do not like store-bought pickled mushrooms. They are very quick and easy to prepare, and the taste is incomparable!

Ingredients:

  • Champignons – 1 kg
  • Onions – 2 pcs.
  • Garlic – 6-8 cloves
  • Vegetable oil – 75 ml
  • Salt – 1 teaspoon
  • Sugar – 1 tablespoon
  • Vinegar 9% – 75 ml
  • Cloves – 10 pcs.
  • Allspice peas – 10 pcs.
  • Black peppercorns – 10 pcs.
  • Ground coriander – 1 teaspoon
  • Bay leaf – 6 pcs.

Do you like pickled champignons? Which recipe did you like best? Share your opinion in the comments below the article! See you again on the blog!

Sections