How to pickle champignons at home

A gala dinner, a fun feast with friends, a family dinner are weighty arguments in favor of the ability to pickle champignons at home. Mushrooms act as an appetizer and an independent dish.

Mushrooms do not require the hassle of pickling at home, are nutritious and add sophistication to the table. According to Chef Gordon Ramsay, marinated champignons are appropriate in antipasti dishes due to their spicy aroma and golden color. This idea is shared by Russian chef Konstantin Ivlev, who suggests serving marinated champignons as a cold appetizer with onions and dill. Mushrooms are the central ingredient in Russian and French cuisine: julienne, Polyanka salad, yeast dough pie.

Calorie content of canned champignons

Mushrooms are a low-calorie protein product, for this reason they are recommended for athletes, people and people suffering from a lack of protein. It is important to note that vegetable protein is less digestible than animal protein.

The average nutritional value of 100 grams of pickled champignons is shown in the table:

Marinated champignons for the winter - a classic recipe

Pickling champignons at home for the winter eliminates the presence of unwanted preservative ingredients. The taste of the dish according to this recipe is devoid of extremes: moderately salty, with a slight sourness, mushrooms with bay notes in the aroma.

The output of the finished product is 1 liter.

Ingredients:

  • Fresh champignons of small size - 1.5 kg;
  • Water - 2 liters;
  • Bite 9% - 150 ml;
  • Salt - 2 tbsp. l.;
  • Sugar sand - 2 tbsp. l.;
  • Black peppercorns - 5 pcs.;
  • Bay leaf - 3 pcs.

Cooking:

  1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects, then put on a waffle towel in one layer to dry.
  2. Boil water in a saucepan. Add salt, sugar, pepper and laurel. After 3 minutes, pour in the vinegar. It gives a sour taste, so its amount is selected according to taste preferences, but not less than that indicated in the recipe.
  3. Throw dried mushrooms into boiling water with spices over high heat. When the water boils again, it is necessary to reduce the heat and cook for at least 1 hour. In the process of cooking, mushrooms acquire a yellowish tint and release juice.
  4. For preservation, hot mushrooms, along with the marinade, are distributed in sterile glass jars and sealed with a lid.

Video recipe

Harvesting champignons for the winter is distinguished by the length of time the mushrooms stay in the marinade, which ensures the full disclosure of the taste of each ingredient.

Marinated instant mushrooms

Cooking according to a quick recipe eliminates canning, which ensures the preservation of the freshness of the snack and minimal destruction of useful trace elements.

Ingredients:

  • Fresh champignons of small size - 500 g;
  • Refined vegetable oil - 90 g;
  • Vinegar 9% - 90 g;
  • Onion - 1 head;
  • Bay leaf - 3 pcs.;
  • Carnation - 5 pcs.;
  • Garlic - 3 cloves;
  • Allspice peas - 5 pcs.;
  • Ground coriander - 0.5 tsp;
  • Salt - 2 tsp;
  • Sugar - 1 tbsp. l.

Cooking:

  1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects.
  2. Fry the mushrooms in a preheated dry frying pan over medium heat for 5 minutes. Juice should go.
  3. Cut the onion into thin half rings, garlic into slices.
  4. In a separate container, mix the ingredients for the marinade: olive oil, vinegar and all spices.
  5. After 5 minutes from the start of frying, add onion, garlic and marinade to the pan. Cover the pan with a lid, reduce the heat and cook for 10 minutes. Mix twice.
  6. Put the mushrooms with the marinade in a deep glass dish and let cool.
  7. Ready.

Videos cooking

The finished dish is stored in the refrigerator in a closed container for 10 days.

How to salt champignons in jars - a simple recipe

Salted champignons differ from pickled mushrooms in the absence of vinegar in the recipe, and therefore are dietary food suitable for people with gastrointestinal disorders.

Ingredients:

  • Fresh champignons - 2 kg;
  • Onion - 3 heads;
  • Salt - 4 tbsp. l. (120 g);
  • Mustard seeds - 1.5 tbsp. l.;
  • Bay leaf - 5 pcs.;
  • Allspice peas - 10 pcs.

Cooking:

  1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects. Then pour into a deep saucepan, add 1 tsp. salt and cold water so that it covers the mushrooms by 2 cm. Heat over high heat until boiling.
  2. Reduce heat to medium and simmer for 7 minutes. Throw the mushrooms in a colander, let the water drain. Cut the onion into thin rings.
  3. Put onion, pepper and washed bay leaves in sterilized glass jars.
  4. Add champignons to the jars, sprinkling each layer with salt.
  5. Pour in hot boiled water, tightly close the lid.
  6. Wrapped in a blanket, put the jars upside down in a dark, cool place.

Despite its simplicity, the recipe is piquant - it contains mustard seed, which enhances the golden color of the appetizer and emphasizes the original taste of champignons.

How to pickle champignons for barbecue

There is a peculiarity in the preparation of shish kebab with champignons: with an illiterate approach, the mushroom juice evaporates, and the champignons become dry and hard. The secret lies in the marinade, which preserves the texture and juiciness of the mushrooms.

  1. Wash mushrooms thoroughly, cut off the skin from the cap, dry.
  2. Put in a deep saucepan, add salt and pepper to taste, mayonnaise so that the surface of each mushroom is covered.
  3. Cover the pot with a lid and leave for 3 hours. During this time stir 4 times.
  4. Put mushrooms on skewers and fry on coals for 7 minutes.

What can be cooked with canned champignons

There are 3 ways to use canned champignons:

  1. Like a side dish.
  2. Like a snack.
  3. As part of salads and other dishes.

The first method involves champignons as an additional side dish for meat and poultry dishes. At the same time, they are combined with potatoes and served chilled to give juiciness to the whole dish and create a refreshing temperature contrast.

As an appetizer, they are served with alcoholic drinks (for example, vodka) and in antipasti dishes to whet the appetite. In this case, fresh or pickled onions and dill are added to the champignons.

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