Marinated champignons at home
Marinated champignons at home
The tradition of cultivating champignons originated in France, after which it spread throughout Europe, including Russia. The advantage of cultivated mushrooms is their preservation and availability at any time of the year. Champignons are used to make first and second courses, salads and appetizers.
Homemade pickled champignons are a good addition to a daily or special occasion menu. Their calorie content is low. Depending on the additives, it ranges from 20 to 25 kcal/100 g.
Marinated champignons at home - step by step photo recipe
We prepare at home a special and very tasty appetizer for the holiday - pickled champignons. Pickling mushrooms at home is not particularly difficult. To do this, we closely follow any step of the recipe, without deviating from the proportions of these ingredients.
Ingredients
- Champignons: 0.5 kg
- Citric acid: 1/2 tsp.
- Garlic: 1 clove
- Water: 250 ml
- Salt: 1/2 tbsp. l.
- Sugar: 1/2 tbsp. l.
- Vegetable oil: 3.5 tbsp. l.
- Cloves: 1 pc.
- Allspice: 2 pcs.
- Dark pepper: 5 pcs.
- Bay leaf: 1 pc.
- Vinegar: 2.5 tbsp. l.
- Mustard and dill seeds: 1 tsp.
{Instructions} manufacturing
Before marinating, carefully wash the champignons in running water and place them on a plate.
Take a wide container. We pour water into it. Add citric acid and stir until the crystals dissolve. We also transfer unblemished champignons from the plate here.
So that the mushrooms do not darken, but remain snow-white, cook them for 5 minutes in water with citric acid. After catching it with a slotted spoon, let it cool.
For the marinade, pour clean drinking water into the pan. We send sweet sand and salt there too. Mix and then add other ingredients.
Lastly, pour the champignons into the pan and cook for 10 minutes. Then we transfer the hot mushrooms together with the brine into a sterilized jar. We seal it hermetically. Turning the container upside down, cool it and send it to a cold place before the holiday.
If you are preparing to eat mushrooms right away, then cover the jar with a plastic lid and put it in the refrigerator.
Once soaked in the spicy marinade, they will be ready in a day. When serving the mushroom appetizer with oil, it is no longer necessary to season it.
How to deliciously pickle champignons for the winter
Wild or cultivated champignons can be prepared at home for future use. To do this you need:
- fresh unprocessed champignons – 2 kg;
- vinegar 9% - 50 ml;
- sugar – 40 g;
- salt – 20 g;
- bay leaf – 3 pcs.;
- cloves - 3 buds;
- peppercorns – 5 pcs.;
- water for marinade – 1.0 l.
What to create:
- Sort out the mushrooms. Remove the tips of the legs; they usually contain particles of substrate.
- Wash selected fruiting bodies with water.
- Heat two liters of water in a saucepan; when it boils, add the champignons.
- Wait until it boils, boil the mushrooms for 5 minutes and discard them in a colander.
- Pour 1 liter of water into a clean saucepan. Heat it to a boil.
- Throw in cloves, laurel leaves, pepper. Add salt and sugar.
- Boil the marinade for 2-3 minutes and place the champignons in it.
- Cook for 15 minutes.
- Add vinegar and continue cooking for another 5 minutes.
- Place the roasted mushrooms along with the marinade into the prepared jars and cover them with lids.
- Turn the jars upside down, wrap them well in a warm blanket and keep them there until they cool completely.
After 35-40 days, the champignons are ready to eat.
How to marinate champignons for barbecue
Apart from the usual types of meat kebabs, you can prepare a very tasty shish kebab from champignons. To do this, mushrooms are marinated in advance in a special composition. For 2 kg of the main product, take:
- mayonnaise – 200 g;
- tomatoes – 100 g or 2 tbsp. l. ketchup;
- vinegar 9% - 20 ml;
- salt – 6-7 g;
- ground pepper - to taste;
- garlic – 2-3 cloves;
- consistency of herbs - a pinch;
- vegetable oil – 50 ml;
- water - about 100 ml.
How to cook:
- Grate the freshest tomatoes. If they are not there, then you can take ketchup.
- Add mayonnaise, ground pepper and herbs to taste to the grated tomatoes, this could be basil, parsley, dill. Pour in the oil and squeeze out the garlic. Mix.
- If the marinade seems neither salty nor very sour, then add vinegar and salt. If it turns out very thick, add water.
- Sort through the champignons. Select even, young and strong fruiting bodies of approximately 1 size.
- First cut off the ends of the legs. After this, shorten the leg itself so that it only protrudes slightly from under the cap. The cut part can be used for soup.
- Place the cooked mushrooms in the marinade and stir.
- It is better to keep them in the marinade for about 3-4 hours, or better to marinate them in the evening.
You can cook pickled mushrooms on a grid or on skewers.
Tips and advice
Tips to help you make champignons:
- For complete pickling, it is better to select fruiting bodies with a cap diameter of 20-25 ml.
- Only fresh and high-quality raw materials are suitable for canning.
- For the largest and most mature mushrooms, it is necessary to remove the outer skin from the caps.
If you decide to use wild champignons, remember: young mushrooms have pink plates, while mature ones have coffee-colored plates. In this way they differ from the poisonous pale toadstools. For inspiration, another video recipe.
Marinated champignons
In this section, our creators share the most successful recipes for freshly made marinated champignons (and not only) with step-by-step photos and instructions. We will tell you and show you how to pickle champignons at home!
Sort recipes by .
How to pickle champignons at home?
Ingredients
Champignons – 500 g
Refined sunflower oil – 50 ml
Table vinegar - 2 tbsp. l.
Dark peppercorns – 10 pcs.
Bay leaf – 2 pcs.
Garlic – 3 cloves
Ingredients
Fresh champignons – 500 g;
Garlic – 3 cloves;
Dill – 15 g;
Salt – 2 tablespoons;
Sugar – 1 teaspoon;
Vinegar – 1 tablespoon;
Sunflower oil – 3 tablespoons;
Bay leaf – 3 pieces;
Dark peppercorns – 5 pieces.
Ingredients
Champignons – 400 g
Garlic – 4 cloves
Sesame seeds – 1.5 tsp.
Refined vegetable oil – 50 ml
Apple cider vinegar – 3 tbsp.
Ground coriander – 1/4 tsp.
Soy sauce – 2 tbsp
Parsley – 0.5 bunch
Dark peppercorns – 6-7 pcs.
Flavored peppercorns – 3 pcs.
Bay leaf – 2 pcs
Ingredients
Fresh champignons – 500 grams;
Onion – 1 piece;
Bay leaf – 3 pcs;
Flavored peppercorns – 8 pcs;
Black peppercorns – 8 pcs;
Vegetable oil – 150 ml;
Garlic – 2 cloves;
Ingredients
Snow-white champignons – 300 g
Citric acid – 2 pinches
Hot pepper – 2 pcs.
Sweet sand – 0.5 tbsp.
Bay leaf – 3-4 pcs.
Vinegar 9% – 1.5 tbsp.
Water – 250-300 ml
Flavored peppercorns – 10 pcs.
Garlic – 5 cloves
Vegetable oil – 2 tbsp.
Ingredients
Champignons – 0.5 kg
Olive oil – 60 ml
Garlic – 3 cloves
Thyme – 5-7 sprigs (or parsley to taste)
Lemon – 0.5-0.75 pcs.
Bay leaf – 2 pcs.
Ground dark pepper - to taste
Ingredients
Champignons – 1 kg;
Garlic – 5 cloves;
Parsley – 1/2 bunch;
Dill greens – 1/2 bunch;
For the marinade:
Vegetable oil – 50 ml;
Spicy mustard – 3 tbsp. spoons;
Vinegar (9%) – 1 tbsp. spoon;
Salt – 0.5 teaspoon.
Ingredients
Champignons – 500 gr;
Reddish sweet pepper – 2 pieces;
Refined sunflower oil – 70 ml;
Garlic – 6-7 cloves;
Dill – 4 sprigs;
Dark peppercorns – 5-6 pieces.
Ingredients
Champignons – 600 g
Marinade:
Refined sunflower oil – 80 ml
Apple cider vinegar – 60 ml
Garlic – 3 cloves
Hot pepper – 1 pc.
Herbal mixture – 1 tbsp.
Ingredients
Sweet pepper – 0.5 pcs;
Dill – 0.5 bunch;
Peppercorns – 20 peas;
Onions – 0.5 pcs;
Garlic – 1 clove;
Bay leaf – 1 piece;
Sunflower oil – 3 tbsp;
Cayenne pepper – 1 pinch.
Basics:
Champignons – 0.5 kg.
Ingredients
Champignons – 200 g
Lemon juice – 2 tbsp.
Olive oil – about 25 ml
Salt, pepper - to taste
Nutmeg - optional
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Marinated champignons
Very fast, simple and delicious. Suitable for any holiday just like that!)
Ingredients for Marinated Champignons:
- Champignons (preferably small) - 1 kg
- Garlic - 5-6 teeth.
- Salt - 1 tbsp. l.
- Sugar - 2 tbsp. l.
- Vinegar - 6 tbsp. l.
- Sunflower oil – 50 ml
- Dark pepper (peas) - 7 pcs.
- Bay leaf - 3 pcs
Production time: 15 minutes
Number of servings: 5
Nutritional and energy value:
| Ready meals | |||
| kcal 1100.9 kcal |
proteins 50.8 g |
fat 60.6 g |
carbohydrates 98.5 g |
| Portions | |||
| kcal 220.2 kcal |
proteins 10.2 g |
fat 12.1 g |
carbohydrates 19.7 g |
| 100 g dish | |||
| kcal 82.2 kcal |
proteins 3.8 g |
fat 4.5 g |
carbohydrates 7.4 g |
Recipe for “Marinated champignons”:
Wash the mushrooms. If they are large, then cut them either in half or into 4 parts.
Place garlic, vinegar, sunflower oil, salt and sugar in a saucepan.
Add the champignons and cook over low heat, covered, for another 10 minutes. after it boils. Because mushrooms secrete liquid, there is no need for water, there will be enough of it anyway.
From the pan, transfer the mushrooms with the marinade into a jar, add pepper and bay leaf.
It is better to serve the next day.
But sometimes we don’t wait until “tomorrow.” Bon appetit!
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Marinated champignons
In this section, our creators share the most successful recipes for freshly made marinated champignons (and not only) with step-by-step photos and instructions. We will tell you and show you how to pickle champignons at home!
Sort recipes by .
How to pickle champignons at home?
Ingredients
Champignons – 500 g
Refined sunflower oil – 50 ml
Table vinegar - 2 tbsp. l.
Dark peppercorns – 10 pcs.
Bay leaf – 2 pcs.
Garlic – 3 cloves
Ingredients
Fresh champignons – 500 g;
Garlic – 3 cloves;
Dill – 15 g;
Salt – 2 tablespoons;
Sugar – 1 teaspoon;
Vinegar – 1 tablespoon;
Sunflower oil – 3 tablespoons;
Bay leaf – 3 pieces;
Dark peppercorns – 5 pieces.
Ingredients
Champignons – 400 g
Garlic – 4 cloves
Sesame seeds – 1.5 tsp.
Refined vegetable oil – 50 ml
Apple cider vinegar – 3 tbsp.
Ground coriander – 1/4 tsp.
Soy sauce – 2 tbsp
Parsley – 0.5 bunch
Dark peppercorns – 6-7 pcs.
Flavored peppercorns – 3 pcs.
Bay leaf – 2 pcs
Ingredients
Fresh champignons – 500 grams;
Onion – 1 piece;
Bay leaf – 3 pcs;
Flavored peppercorns – 8 pcs;
Black peppercorns – 8 pcs;
Vegetable oil – 150 ml;
Garlic – 2 cloves;
Ingredients
Snow-white champignons – 300 g
Citric acid – 2 pinches
Hot pepper – 2 pcs.
Sweet sand – 0.5 tbsp.
Bay leaf – 3-4 pcs.
Vinegar 9% – 1.5 tbsp.
Water – 250-300 ml
Flavored peppercorns – 10 pcs.
Garlic – 5 cloves
Vegetable oil – 2 tbsp.
Ingredients
Champignons – 0.5 kg
Olive oil – 60 ml
Garlic – 3 cloves
Thyme – 5-7 sprigs (or parsley to taste)
Lemon – 0.5-0.75 pcs.
Bay leaf – 2 pcs.
Ground dark pepper - to taste
Ingredients
Champignons – 1 kg;
Garlic – 5 cloves;
Parsley – 1/2 bunch;
Dill greens – 1/2 bunch;
For the marinade:
Vegetable oil – 50 ml;
Spicy mustard – 3 tbsp. spoons;
Vinegar (9%) – 1 tbsp. spoon;
Salt – 0.5 teaspoon.
Ingredients
Champignons – 500 gr;
Reddish sweet pepper – 2 pieces;
Refined sunflower oil – 70 ml;
Garlic – 6-7 cloves;
Dill – 4 sprigs;
Dark peppercorns – 5-6 pieces.
Ingredients
Champignons – 600 g
Marinade:
Refined sunflower oil – 80 ml
Apple cider vinegar – 60 ml
Garlic – 3 cloves
Hot pepper – 1 pc.
Herbal mixture – 1 tbsp.
Ingredients
Sweet pepper – 0.5 pcs;
Dill – 0.5 bunch;
Peppercorns – 20 peas;
Onions – 0.5 pcs;
Garlic – 1 clove;
Bay leaf – 1 piece;
Sunflower oil – 3 tbsp;
Cayenne pepper – 1 pinch.
Basics:
Champignons – 0.5 kg.
Ingredients
Champignons – 200 g
Lemon juice – 2 tbsp.
Olive oil – about 25 ml
Salt, pepper - to taste
Nutmeg - optional
Comments and reviews on selected recipes
Share a selection of recipes with friends
Similar recipe selections
Latest Recipes
Buckwheat bread (made from wheat flour and buckwheat)
Caviar from apples, carrots, peppers and tomatoes for the winter
Egg noodles with minced meat
Pollock with mayonnaise in the oven
Eggplant medge
French zucchini in the oven
Harissa (hot sauce)
Chicken legs in honey-soy sauce
Salad with caramelized eggplants and tomatoes
Chocolate glaze made from cocoa and sour cream
Frisky tomatoes with cilantro and garlic (marinated)
Potatoes with stew in the microwave
Carrot pancakes with kefir
Viburnum jam for the winter (seedless)
IMCUK © 2007-2020.
All rights reserved. The introduction of website materials without written permission is prohibited by the Copyright Law of the Civil Code of the Russian Federation of December 18, 2006 N 230-FZ