Pickled champignons: recipes for the winter, interesting marinade options, serving

Mushrooms covered in marinade with onions and garlic are good as an independent snack. In addition, practical housewives add them to salads, pizza and pies, vegetable stews, meat roasts, vegetarians also use a blank for making lean kebab.

The choice of the main ingredient

These mushrooms are considered one of the safest, but toxic substances accumulate in spoiled mushrooms. Knowing six secrets, you can choose a quality product.

1. Colour. Fresh mushroom matt white or brownish color. Darkening announces that he is overripe. Such a product becomes taut during cooking.
2. The hat. Spots and dots indicate that the mushroom is on the counter. It is not worth taking champignons, whose hat is sticky and slippery.
3. Little film. The membrane and the head are connected by a foot, if it is damaged or has acquired a dark brown color - the product is stale.
4. Elasticity. If the mushroom is soft, it is most likely rotten inside.
5. The aroma. Fresh mushroom has a pronounced pleasant aroma, the old one exudes a smell of dampness and musty.
6. The size. Small and medium sized mushrooms are good for pickling.

Other components of the workpiece

The shelf life of champignons can be increased with the help of conservation, the task of which is to prevent the growth and reproduction of pathogenic microorganisms that cause spoilage of fungi. Marinating is a preservation method in which acetic acid most often acts as a factor that suppresses rotting bacteria. The preparation necessarily includes vinegar (sometimes wine or citric acid), usually 6% or 9% is used. An appetizer may also contain:

• vegetable oil - refined, odorless, sometimes aromatic olive is introduced;
• spices - pepper, coriander, mustard, laurel and other spices;
• fresh greens - dill, parsley, cilantro;
• vegetables - onions, garlic, tomatoes, carrots, bell peppers.

Technology

Experienced housewives recommend pickling champignons for the winter in half-liter jars. Remember three more tips.

1. Sterilization. Wash cans and lids together with laundry soap, you can soda, sterilize containers in a steam bath, in the oven or in another way. Pour the covers with boiling water or boil for 10-15 minutes.
2. Training. Mushrooms must be prepared before pickling: clean from debris, rinse with running water. Sometimes culinary experts advise removing the legs from the mushrooms, as they are tough and spoil the taste of the workpiece, and even worse absorbed by the body. Then pour the mushrooms with water, place on the burner, cook for 20 minutes after the start of boiling, removing the foam, drain the water, cool.
3. Proportions. When canning in the marinade, usually 1 kg of fresh mushrooms is taken per 1 liter of water.

7 recipes

Oyster mushrooms are pickled in the same way as mushrooms, so resourceful chefs advise making two preparations at the same time: the same recipes, but different “main characters”.

Traditional

Features The traditional recipe is the basis for further experiments with the taste of the workpiece.

Are needed:

• champignons - 1.5 kg;
• water - 1 l;
• vegetable oil - 250 ml;
• apple cider vinegar 6% - 150 ml;
• garlic - four cloves;
• salt - 20 g;
• black pepper - four peas;
• allspice - 12 peas;
• laurel - four leaves.

Actions

1. Boil water, stir in sugar, salt, followed by a bite, oil.
2. After waiting a couple of minutes, immerse the main ingredient in the "broth", after boiling do not remove from the heat for another three minutes.
3. Distribute into jars along with aromatic liquid, close.
4. After seaming, place the containers upside down on a pallet or baking sheet. Insulate with a blanket or plaid. After a day, transfer to permanent storage in cool.

In Korean

Features The recipe is specific in that the marinade is prepared without water. You can add a teaspoon of sesame toasted in a dry frying pan.

Are needed:

• champignons - 600 g;
• vegetable oil - 100 ml;
• vinegar 6% - 60 ml;
• soy sauce - 40 ml;
• onions - one piece;
• garlic - four to six cloves;
• parsley - a bunch;
• ground coriander - half a small spoon;
• salt, pepper at the discretion of the cook.

Actions

1. Add soy sauce, vinegar to the oil
2. Mix with chopped onions, garlic, season with spices and salt.
3. Place the main ingredient in a glass container, pour in a spicy composition, stir, close the container and let stand in the refrigerator for 24 hours.
4. Put in cans, roll up.

With pepper

Features If you add several types of pepper to the billet, the taste will turn out to be more original.

Are needed:

• mushrooms - 1 kg;
• water - 1 l;
• vinegar 9% - 80 ml;
• onions and bell peppers - one fruit each;
• garlic - four cloves;
• hot pepper - one pod;
• ground black pepper - a small spoon;
• sugar, vegetable oil - a large spoon;
• salt - 15 g;
• laurel - four leaves.

Actions

1. Boil water, pour laurel, black pepper, after a couple of minutes - sugar, salt, a minute later remove from the stove. Stir in the oil, vinegar.
2. Diced pepper (Bulgarian, hot), onion, garlic to combine with mushrooms.
3. Put in glass containers, fill with boiling marinade, roll up hermetically.

With vegetables

Features You can make mushroom winter salad by enriching the harvest with mixed vegetables.

Are needed:

• champignons - 1 kg;
• boiling water - 0.5 l;
• vinegar 6% - two tablespoons;
• vegetable oil - five tablespoons;
• carrots, bell peppers, onions - one fruit each;
• garlic - two cloves;
• greens - 40 g;
• sugar - two large spoons;
• salt is a big spoon;
• laurel - one or two leaves;
• black pepper - five peas;
• allspice - four peas;
• coriander grains - a pinch.

Actions

1. Bulgarian pepper chopped into strips, onions - in small cubes, garlic - in plates, chop carrots with a grater, chop greens.
2. Put laurel, salt, sugar, black and allspice, coriander at the bottom of a deep glass bowl.
3. Pour boiling water, stir.
4. After three to four minutes, put the vegetables in the composition. Insist for five minutes.
5. Introduce oil and vinegar.
6. Put the boiled mushrooms in the vegetable marinade, they must be hot.
7. After final cooling of the workpiece, transfer to jars, close and transfer to the refrigerator.

With tomato juice

Features These are champignons prepared in the Italian style. It is advisable to use freshly squeezed tomato juice or tomato paste diluted with water.

Are needed:

• mushrooms - 0.5 kg;
• tomato juice - 300 ml;
• vinegar 9% and vegetable oil - a large spoon;
• garlic - two cloves;
• dill - half a bunch;
• sugar - half a large spoon;
• allspice - four peas;
• salt is a small spoon.

Actions

1. Mix juice with sugar, salt, vinegar, pepper, boil.
2. Introduce the mushrooms, wait until it boils, after three minutes add the chopped garlic. After another three minutes, turn off the fire.
3. Distribute to banks, roll up.

With wine

Features The main preservative in the recipe is dry red wine. It is recommended to use olive oil, and sugar - brown, cane.

Are needed:

• mushrooms - 1.5 kg;
• wine - 240 ml;
• oil - five to six large spoons;
• onions - three to four fruits;
• parsley - 30 g;
• sugar - two large spoons;
• salt is a big spoon;
• mustard seeds - a small spoon.

Actions

1. Heat the wine, add oil and boil.
2. Pour chopped parsley, salt, sugar and mustard, stir.
3. Submerge the mushrooms in a spicy liquid and the onions divided into half rings, after boiling, muffle the fire, and, stirring, simmer the composition for five minutes.
4. Remove the cookware from the stove, cover and stand for five hours at room temperature.
5. Put in jars and sterilize for a quarter of an hour in a water bath.
6. Roll up, place upside down on a pallet, insulate. After final cooling, remove for permanent storage.

Quick recipe

Features Harvesting is done without first boiling the main ingredient.
Shelf life in a sealed container in the refrigerator is no more than two weeks.

Are needed:

• champignons - 0.5 kg;
• vegetable oil - 90 ml;
• vinegar 9% - 50 ml;
• onion - one head;
• garlic - two to three slices;
• sugar - a big spoon;
• salt is a small spoon;
• coriander powder - half a small spoon;
• black pepper and allspice - five peas each;
• cloves - seven pieces;
• laurel - three to four leaves.

Actions

1. Put the main component in a frying pan, stir for about five minutes over low heat so that the juice comes out.
2. In a clean container, mix spices, sugar, salt, vinegar and oil and, together with garlic, divided into half rings and chopped into plates, send to the pan to the mushrooms.
3. Strain closed for another ten minutes. Periodically stir the composition.
4. Put the mushrooms in a deep container of glass, pour the marinade from the pan and wait for cooling.

Ideas for a decent pitch

You can follow the advice of chef Konstantin Ivlev and serve a preparation seasoned with fresh onions and dill. And you can use three ideas and provide mushrooms with a non-standard culinary "frame".

Salad

1. Dice boiled chicken breast (200 g), champignons (200 g), ham (200 g) and Bulgarian pepper (two fruits).
2. Mix the ingredients.
3. Season with salt, pepper and mayonnaise to taste.

Vegetable Julienne

1. Strain the marinade by placing 200 g of pickled champignons in a colander, fry for several minutes in vegetable oil.
2. When the excess liquid has evaporated, throw a sprig of thyme and a chopped onion into small skillet.
3. After softening the onions, mix the eggplant cut into small pieces.
4. When the vegetable is fried until tender, add fresh mushrooms (300 g), chopped into cubes, and continue, stirring, simmer for a few more minutes.
5. Enter the required amount of salt and pepper, get thyme from the vessel.
6. In a separate skillet, fry two tablespoons of flour in two tablespoons of butter, stirring constantly to avoid lumps.
7. When the flour becomes golden, pour in the milk (two cups) slowly, constantly stirring the mass with a whisk.
8. When the sauce thickens, add 50 g of parmesan processed with a coarse grater, salt, pepper and nutmeg to taste.
9. Add vegetable frying to the sauce.
10. Arrange in coconut or pour into a heat-resistant form, sprinkle with grated Parmesan (50 g) and in a oven preheated to 200 ° C, cook until golden brown.

Pizza

1. Roll out into a round layer 3-5 mm thick 230 g pizza dough.
2. Transfer the workpiece to a baking sheet covered with parchment and sprinkled with a little flour.
3. Lubricate the base with two large spoons of tomato paste or ketchup.
4. Spread tomato sliced ​​in thin slices around the perimeter of the workpiece, pickled mushrooms chopped into plates with the next layer.
5. Sprinkle with grated cheese (50 g) and send to the oven preheated to 190 ° C for 15-20 minutes.
6. Sprinkle with fresh herbs before serving.

To pickle champignons for the winter, culinary talents are not required. You can follow the suggested recipes step by step, or you can give free rein to imagination: by adjusting the composition and quantity of spices, each time you get a new dish. However, if you plan to store the billet for a long time, you should not change the proportions of the marinade: the product can deteriorate quickly.

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