How to quickly and tasty pickle champignons

What are the benefits and harms of pickled champignons?

These cute mushrooms have gained popularity not only due to their excellent taste and ease of cultivation. They have a beneficial effect on the human body and are on a par with tomatoes and onions.

Champignons contain 18 amino acids, some of which have a positive effect on brain function and help restore strength after a hard day of work.

These mushrooms are enriched with phosphorus, zinc, iron, and potassium. They also contain vitamins of such groups as: B, C. PP, D.

But, despite the fact that they consist of fiber, which helps normalize the gastrointestinal tract, do not forget that champignon, like any other mushroom, is difficult to digest, which can affect the digestion of the product. Therefore, it is not recommended to add them to food for children and people with liver dysfunction.

Undoubtedly, you can buy a jar of the product in a store, but its price may “bite” you, and it’s not a fact that you will be satisfied with the taste. It is much more economical to purchase fresh champignons and pickle them yourself. They are available for purchase all year round, so this savory snack can appear on your table at any time, even if you haven’t taken care of it since the fall.

Well, if you are a fan of “quiet” hunting and know where these mushrooms grow, then harvesting will cost you practically free, not counting the cost of spices.

Recipe for making marinated champignons in Korean style

Most Korean recipes are spicy, but not this one. Champignons prepared using it will amaze your guests with their spice and aroma.

Ingredients

• fresh champignons – 500 g;
• 1 medium onion;
• garlic – 4 cloves;
• vegetable oil – 100 g;
• table vinegar – 30 ml;
• parsley;
• spices to taste.

Step-by-step preparation

1. First of all, prepare the mushrooms. They need to be cleaned, rinsed under running water and left to cook for about a quarter of an hour.
2. Place the boiled champignons in a colander and allow to drain, or squeeze lightly, but this should be done delicately so as not to spoil the appearance of the mushrooms. There should be no excess liquid left, otherwise the end result will not be the same.
3. Cut the vegetables into small cubes and place in a bowl with the mushrooms. Add spices there, pour in oil and vinegar.
4. After an hour of keeping the snack in the refrigerator, it can be served. But for the best result, forget about them for two days.
5. Before serving, sprinkle Korean-style champignons with finely chopped parsley.

↑ Marinated mushrooms with onions

The main advantage of this recipe is that the marinated champignons with onions will be ready in just 30 minutes. They will turn out very aromatic with a pronounced taste. These mushrooms can be served as an appetizer or as a vegetarian main dish (for example, along with potatoes).

The recipe specifies table vinegar, but according to your taste, you can replace it with white wine or apple cider vinegar, or a mixture of both. The taste of the marinade will become much softer.

Ingredients:

• Champignons – 500 g;
• Onion – 1 medium onion;
• Table vinegar 9% - 2 tbsp;
• Vegetable oil – 2 tbsp;
• Sugar – 1 tsp;
• Salt – 0.5 tsp.

Preparation:

1. Select fresh mushrooms. It is better to use those that are not damaged and have a uniform white color. Of course, darkened champignons will also make an appetizer, but its aesthetic qualities will suffer.
2. Now the selected mushrooms need to be thoroughly washed and the bases of their legs trimmed, if necessary. Cut large champignons as you like. Very small ones can be left whole.
3. Bring salted water to a boil and boil the prepared mushrooms in it for 3-5 minutes. Then we place them in a large sieve or colander and leave to stand until all the water drains.
4. Peel the onion and cut into thin half rings. You can use regular onions or experiment with different salad varieties.
5. Mix salt, sugar, oil and vinegar thoroughly. If desired, you can add spices to the marinade - coriander, cloves, nutmeg, black and allspice will perfectly complement the taste of the future snack. Be sure to try the prepared marinade. You may want to add more sugar, salt or a few drops of lemon juice.
6. Place the mushrooms and chopped onions in a deep bowl or glass jar, pour in the marinade adjusted to taste and leave to stand for at least half an hour. This time will be enough for the champignons to soak thoroughly. But, if time permits, it is better to leave them to stand longer - overnight or for the whole day. Then the taste will be more intense.
7. Store the finished snack covered in the refrigerator.

Champignons marinated for the winter without sterilization

You can also prepare champignons for the winter. For this recipe, choose small mushrooms; they will look beautiful on your table.

Ingredients

• fresh mushrooms – 1 kg;
• garlic – 5-6 cloves;
• vinegar – 90 g;
• granulated sugar – 1 tbsp. l.;
• salt – 2 tbsp. l.;
• spicy cloves – 2 pcs.;
• bay leaf – 2 leaves;
• sweet and black peas – 4 pcs each.

Step-by-step preparation

1. Rinse the mushrooms and cook on the stove for no more than 5 minutes with the addition of 1 tsp. vinegar.
2. Prepare the marinade. It should be noted that this number of components is given for 1 liter of marinade. The liquid must be boiled with spices.
3. Immerse the champignons in the hot marinade and leave to cook for no longer than ½ hour.
4. After the specified time, add the remaining table vinegar.
5. Place the mushrooms in pre-sterilized jars, pour marinade over them and wrap them in a warm blanket until they cool completely.

How to pickle champignons in their own juice?

Products:

• Champignons – 500 gr.
• Vegetable oil – 150 ml
• Vinegar 9% – 50 ml
• Black peppercorns – 8 pcs.
• Allspice – 8 pcs.
• Bay leaf – 2 pcs.
• Salt and sugar - 1 tbsp each. spoon
• Onion – 1 pc.
• Garlic – 2 cloves

Cooking steps:

1. Marinade: add bay leaf, vinegar, salt, sugar, pepper to vegetable oil.
2. Heat the mushrooms in a frying pan for 5 minutes, pour in the marinade, keep on medium heat for 10 minutes, remove from heat.
3. Add chopped onion and garlic to the hot preparation, cover with a lid.

After cooling, you can treat your family and guests.

Method for pickling champignon without vinegar

This recipe features a completely natural list of ingredients, as acetic acid is replaced with lemon juice. A special feature of this recipe is that the mushrooms are marinated without cooking the product.

Ingredients

• fresh small champignons – 0.5 kg;
• table salt – 1 ½ tsp;
• sugar – 1 tsp;
• water – 0.2 l;
• garlic – 3-4 cloves;
• lemon juice – 60 ml;
• spices: black pepper, dill seeds, bay leaf - to taste.

Step-by-step preparation

1. Wash the mushrooms and put them in a bowl.
2. Prepare the marinade. To do this, mix all the ingredients, except the juice, in a saucepan, boil and leave on the gas for five minutes. At the end, pour in lemon juice.
3. Pour the marinade over the mushrooms, cover with a dish or lid slightly smaller than the container (this will allow you to lightly press the mushrooms so that they are all immersed in the liquid and marinated evenly).
4. After about 5 hours, the snack will be suitable for consumption.

Tip: you can marinate not only fresh mushrooms, but also those that you have previously frozen. Just make a marinade, adding spices to your taste, and pour it over the mushrooms. This method will turn champignons into a great appetizer.

Marinated champignons for grilling

If you plan to get out into nature and barbecue, it’s a good idea to take care to dilute the meat dish with vegetables and mushrooms. They can be prepared in advance and fried on skewers on the grill or in a grid. In this case, it is advisable to choose large champignons, without cracks, so that they do not fall apart during frying over charcoal.

Ingredients:

• champignons – 300 g;
• soy sauce – 3 tbsp;
• fresh thyme leaves – 3 tbsp;
• curd cheese – 150 g;
• hot pepper – 1 pc.;
• dill, parsley.

Preparations:

1. We wash the mushrooms and let them dry completely. Place in a container.
2. Mix all the ingredients for the marinade and pour the resulting dense mass over the mushrooms. Shake several times to evenly distribute it among the champignons.
3. We do this before leaving, since in 15 minutes the product will be ready, but it can remain in the sauce for up to 3-4 hours.

For frying in a grid, 10-20 minutes are enough. Here everything will depend solely on how hot the coals are. You can determine readiness by the fact that the mushrooms begin to wrinkle and turn brown.

An unusual way to marinate champignons in a slow cooker

This method cannot be considered standard, because marinating takes place in a slow cooker, which not every housewife uses.

Ingredients

• small champignons – 0.5 kg;
• odorless vegetable oil – 120 ml;
• apple cider vinegar – 80 ml;
• granulated sugar – 2 tsp;
• table salt – 1 tsp;
• laurel leaf – 4 pcs.;
• dried cloves – 5 buds;
• black peppercorns.

Step-by-step preparation

1. Place the pre-washed mushrooms along with the remaining ingredients into the multicooker bowl. Garlic should be passed through a press.
2. Bring to a boil and cook for about 5 minutes. If your device has a steamer mode, then use it. Then the time increases to ½ hour. No need to add liquid.
3. Then put the mushrooms together with the resulting mushroom juice in a jar and put them in a cold place for 4 hours.

As you noticed, champignon is a fairly versatile mushroom. You can prepare a wide variety of snacks from it that will satisfy any gourmet. Some people add soy sauce, mayonnaise, and additional vinegar to the finished product. Choose what you like!

Bon appetit!

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Instant marinated champignons at home: my signature recipes

Spicy champignons marinated raw

Ingredients

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

How to marinate

1. Thoroughly clean the champignons from dirt with a dry brush, rinse very quickly under cold running water, and place on a clean, dry towel.
2. Mix vinegar with juice squeezed from lemon, pour marinating mixture over raw champignons, leave for 60-70 minutes. Periodically shake the container in which the mushrooms are marinated.
3. Heat the pan. Place all the seeds in it. When they start to crackle a little, add oil. Turn off the heat, cool until warm, add salt, sugar, chopped hot pepper, herbs.
4. Toss mushrooms in vinegar and spiced oil. Leave the champignons for 24 hours or at least 5-6 hours. Although after a day the pickled mushrooms become much tastier.
5. Store in the refrigerator for no more than a week. I got this simple recipe for quick preparation of pickled champignons from a Moscow raw foodist friend.

My comments

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

The simplest recipe for quick marinated champignons at home

• 0.5 kg 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 peas.
• 4-6 pieces of black peppercorns.
• Glass of water.

How to cook

• This is truly a “lazy” recipe - everything is prepared very quickly and simply. Pour water into a saucepan, add all other ingredients, including washed champignons, and bring to a boil.
• Cook for 3 minutes. Leave to ripen in the cold for 8-12 hours. Individuals especially gifted with impatience can try pickled delicacies immediately after cooling.

Instant marinated champignons according to Gordon Ramsay's recipe with my variations

Ingredients

• 0.5 kg of small champignons.
• 8 tablespoons olive oil.
• 60-80 ml white wine vinegar.
• Salt to taste.
• Ground black pepper to taste.
• A bunch of herbs (in the original - fresh tarragon).
• 3-4 shallots or a head of any mild, sweetish onion.

How to cook

1. Clean the mushrooms with a dry brush to remove dirt, do not wash!
2. Heat 6 tablespoons of oil in a frying pan and add the champignons. Fry (do not stew!), shaking, until golden brown.
3. Add salt, pepper, thinly sliced ​​onion.
4. Pour vinegar along the edge of the frying pan so that it drips from the walls and reaches the surface already fairly heated.
5. Fry for about 2 more minutes.
6. Add the remaining oil, cook for 30 seconds, turn off, transfer to a beautiful salad bowl and leave to marinate for 6-8 hours, sprinkled with tarragon leaves. In the absence of tarragon, I sprinkled with basil, may Maestro Gordon forgive me!
7. Impatient people eat after an hour. And within a day, the champignons will become so friendly with their surroundings that eating them will be a pleasure. The longer the pickled champignons “infuse,” the tastier they become. They are eaten instantly and without residue. Preparation takes only a few minutes, including preparatory steps.

Recipe for marinated champignons with spicy wine filling

Ingredients

• 0.5 kg of small champignon mushrooms.
• 250 ml of white (rose) dry or semi-dry wine.
• 80 ml olive oil.
• 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 do

1. Wash the mushrooms.
2. Mix wine with lemon juice, add olive oil, spices, garlic (whole), salt, herbs, add mushrooms. Bring to a boil, cook for 3-5 minutes over low heat.
3. Cool, remove from thirsty people 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 champignons become much tastier.

My comments

• At home, you can deviate somewhat from the recipe by replacing olive oil with any high-quality vegetable oil.
• Adding onions (shallots, onions, white) is not prohibited.
• Allspice can completely replace cloves.
• If you add a little fresh tarragon to the dill (you never know, maybe you have it on hand), you will end up with a dizzying product with a subtle aroma.
• Try the marinade. Sometimes you want to add a little sugar to it.

The fastest recipe for making marinated champignons with soy sauce

Ingredients

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

How to marinate

1. Free the champignons from dirt, wash and dry.
2. Peel the garlic, finely chop or pass through a press.
3. Mix soy sauce, oil, garlic, spices.
4. Pour over the mushrooms, shake several times or carefully mix thoroughly. Enjoy after an hour.