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How to cook delicious marinated champignons. Quick ways to prepare delicious marinated champignons. Marinated champignons in oil

These mushrooms, sold in any supermarket, are not only fried, stewed and used in salads: they are salted and pickled as preparations for the winter.

After all, making pickled champignons quickly is not a difficult task; you just need to follow the recipe and spend a little time. Let's learn how to marinate mushrooms in quick ways using different ingredients to please your loved ones with a delicacy.

Preparing champignons for marinating

Champignons are pure mushrooms, for the cultivation of which a substrate of sawdust or rotten wood is used, so they do not require special cleaning, and their preparation comes down to the following.

Quality of raw materials. Marinate only aromatic mushrooms: if the champignons have no smell, when marinated they will not become more aromatic and tastier, since they will not be able to absorb the marinade.
Washing mushrooms. Before marinating, we wash the mushrooms so that the smallest parts of the substrate and dust are removed with the water. If desired, peel them.
Slicing mushrooms. Both whole and sliced mushrooms can be marinated: the taste will not be affected. But the slices should be approximately the same size.

When marinating champignons, feel free to use any vegetables and spicy additives, as this is a universal product.

Here are several proven recipes for cooking mushrooms under marinade, ready to be served almost immediately.

We will need

Mushrooms – 0.5 kg;
Bell pepper of any color - 2 pcs.;
Granulated sugar - 50 g;
Medium-sized lemon - half;
4 tbsp. salt;
Citric acid – 1 dessert spoon;
Garlic clove – 5 pcs.;
Vegetable oil;
A bunch of any greenery.

The process of preparing pickled mushrooms

Mushrooms marinated in this way will decorate the festive table and diversify the daily diet: with bright peppers they look elegant and original. In addition, pepper gives pickled mushrooms a special taste.

We prepare them according to the following recipe:

We free the peppers from seeds and stalks, and cut them into thin and short strips. Fry the peppers in oil until slightly soft.
Place a saucepan on the fire, pour in water, salt and add citric acid. After boiling, add whole mushrooms and cook for a quarter of an hour.
Place the mushrooms in a colander to completely drain the broth.
We make a marinade from chopped herbs, 0.5 cups of water, lemon juice, sugar, salt and crushed garlic.
Carefully mix the peppers, marinade and mushrooms, put them in jars, roll them up and wait 24 hours, placing the jars in the refrigerator.

After this time, the mushrooms can be placed on the table. These champignons are added to various appetizers and salads, but it is better to eat them as an independent dish.

Ingredients

Small mushrooms - 1 kg;
5 tbsp. salt;
Granulated sugar – 50 g;
Vinegar - a quarter glass;
Half a glass olive oil;
Garlic head;
Lukovka;
Hot pepper pod;
Black pepper – 10 peas;
Coriander seed – 1 tsp;
Lavrushka – 4 pcs.;
Water – 1 l.

How to quickly marinate champignons with garlic

Mushrooms according to this recipe will turn out to be spicy-hot, which allows you to use them as separate dish, an addition to salads or stewed vegetables.

Prepare spicy mushrooms following detailed instructions:

Wash the mushrooms and cook for 10 minutes. Place in a colander to remove all the broth.
Mix water, sugar, salt, crushed garlic, bay leaf, coriander seed and onion rings.
Boil the marinade for a minute, remove, mix with vinegar and oil. A little later we will add pieces of red hot pepper.
Place the mushrooms in jars and pour in the cooled marinade. Cover the jars with plastic lids and place them in the bottom compartment of the refrigerator for 12 hours.

After half a day, we can treat our household members to amazing delicious champignons, which, by the way, can be stored for no more than a week and a half.

Instant marinated champignons

Ingredients

1 kg of champignons;
One and a half glass of water;
Olive oil - half a glass;
Vinegar - half a glass;
2.5 tbsp. granulated sugar;
Table salt boat;
Bay leaf – 5 pcs.;
5 black peppercorns;
Cloves – 5 pcs.

The process of cooking champignons instant cooking

The mushrooms from this recipe can be eaten immediately after cooking, but it’s better to wait a day - they will become juicier and acquire a magnificent taste. spicy taste and aroma.

To surprise your family with a delicious new product, let’s prepare it according to the following recipe:

We wash the raw mushrooms, cut them into equal slices and cook for half an hour in unsalted water, then drain them in a colander.
We make the marinade by mixing water with sugar, salt and other spices, vinegar and oil. Boil the mixture for 5 minutes.
Having placed the mushrooms in jars, fill them with marinade and close them. If you intend to store them for a long time, we sterilize the jars.

We put them in the cellar or the bottom of the refrigerator: there they are well preserved for several months.

Quick marinated champignons in Korean style

Let's prepare

Mushrooms - 1 kg;
Half a liter of water;
Lukovka;
3 tbsp. olive oil and vinegar;
A tablespoon of salt;
Granulated sugar – 2 tbsp;
Korean carrots – 100 g;
Korean carrot seasoning;
Lemon - half.

Quick marinating method

How to quickly prepare an appetizer for the holiday table that you can serve to your guests within an hour? We marinate champignons according to an unusual recipe using Korean carrots:

Cut clean mushrooms into slices.
Make the marinade by mixing water with oil, salt, vinegar, granulated sugar and seasoning in a saucepan. Korean carrots. Bringing it to a boil, add mushroom slices and cook for 20 minutes. and cool.
Place the champignons in jars and press them for 1 hour.
Drizzle over marinated mushrooms lemon juice and mix with Korean carrots and finely chopped onions.

It turns out to be an excellent snack with a sharp, piquant taste that even the most demanding gourmet will not refuse.

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 give excellent own juice, therefore, 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 become great snack and will add spice 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

Very tasty and unusual recipe quick cooking 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.

Cooking 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!

Making marinated champignons at home is very simple and affordable. They will turn out to be several times cheaper than store-bought ones, and you can make them taste whatever you want. If tomorrow you are planning a salad with mushrooms or want to put an appetizer on the table, then start preparing champignons today.

Choose the size of the mushrooms depending on the purpose for which they are being prepared. Small mushrooms look more interesting as a snack, but large ones can also be used. They're perfect for salads - you still need to cut them. To prepare the champignons, you can wash them and dry them with a towel, or you can simply peel them with a knife.

Taste Info Mushroom snacks

Ingredients

Water – 100 ml;
Champignons – 500 g;
Salt – 1 tsp;
Sugar – 1.5 tsp;
Coriander – 1 tsp;
Vinegar 9% – 40 ml;
Peppercorns – 6-8 pcs.;
Garlic – 2 cloves;
Bay leaf – 2 pcs.

How to cook marinated champignons at home

Let's start by preparing the marinade. To do this, you need to take a small saucepan that can hold half a kilogram of mushrooms. Pour in all the ingredients for the marinade. You don’t have to chop the garlic, but simply crush it with a knife.

Pour 100 ml of water and vinegar.

Place on the fire and bring this mixture to a boil.

Since my champignons are large, I cut them into 4 parts. Leave the small ones whole.

Place the prepared mushrooms in a saucepan with boiling marinade. I ended up with a full saucepan, but after a few minutes the mushrooms will settle.

Cover with a lid. Cook for 5 minutes. You can stir once or twice.

Remove the marinated mushrooms from the heat and let them cool completely.

Then transfer it to a container convenient for you. A glass jar with a volume of 0.5-0.6 liters is best suited, in my opinion. Screw the lid on tightly and place the half-cooked champignons in the refrigerator. They will stay there for a day. After which you can consider the snack completely ready. During this time, the mushrooms will marinate well and will be very tasty.

This recipe for pickled champignons will come in handy many times. After all, it is not always possible to buy mushrooms in the store, especially if you need a lot of mushrooms at once. Therefore, dear housewives, take note of this recipe.

Marinated champignons with garlic are ideal for cooking different salads. Also they are good decoration festive table. Add mushrooms with onions and vegetable oil, garnish with herbs and watch how quickly this delicious appetizer disappears from the table.

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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:

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.
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.
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.
Peel the onion and cut into thin half rings. You can use regular onion or experiment with different salad varieties.
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.
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.
Store the finished snack covered in the refrigerator.

How to marinate champignons with bell peppers

Marinated champignons with bell pepper– it’s not just very delicious snack. This is a unique aroma and a bright decoration on any table. It is best to use peppers of different colors - red, yellow, orange. But if this is not possible, then one type will suffice. The appetizer will still make a splash at the table.

Ingredients:

Champignons – 1 kg;
Bell peppers – 4 pcs.;
Garlic – 5 cloves;
Lemon – 1 pc.;
Sugar – 4 tbsp;
Salt – 2 tsp;
Citric acid – 1 tsp;
Vegetable oil – 4-5 tbsp;
Greenery.

Preparation:

Wash the peppers, peel them and finely chop the flesh. Choose the shape you want - thin straws, squares or half rings. Fry them in a little oil until soft (about 5-6 minutes).
Select champignons suitable for marinating. Wash them, trim the stems and clean them if necessary. Cut large mushrooms in half or quarters. Small ones can be left whole. Boil them for 10 minutes in water, to which you first add salt and citric acid. Then place the champignons in a colander and let the water drain.
Prepare the marinade: squeeze the juice from one large lemon, chop the garlic using a special press, finely chop the greens. Combine everything together in a jar or deep bowl, add sugar and salt there, mix.
Place the boiled mushrooms and sautéed peppers into the bowl with the marinade and mix everything very thoroughly. Cover the dish and place it in the cold for a day (more is possible).
Serve the mushrooms along with the pepper - it will also marinate and become very tasty.
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Spicy champignons with French mustard

Spicy lovers will definitely like these mushrooms, as the mustard taste will be clearly felt in the appetizer. French mustard has a piquant aroma and also looks beautiful due to its grainy texture. It is these multi-colored mustard seeds that will give the mushrooms a pleasant appearance. But if you want to get more spicy snack or you simply don’t have French mustard, you can replace it with any other. Then adjust its quantity to your own taste.

Ingredients:

Champignons – 0.5 kg;
Garlic – 2-3 cloves;
Vegetable oil – 3 tbsp. + a little for frying;
French mustard – 2-3 tbsp;
Vinegar – 1 tsp;
Greenery;
A pinch of salt.

Preparation:

Wash the mushrooms thoroughly, peel and, if necessary, cut. Small champignons can be left whole. Fry them for several minutes over high heat until the liquid evaporates. It is best to do this in a dry frying pan or with a very small amount of oil.
While the mushrooms are frying, finely chop the garlic and herbs. Dill or parsley are suitable, as well as more piquant types - cilantro, basil, celery greens.
Place fried champignons and herbs with garlic in a deep bowl, salt everything.
Make the marinade: mix mustard with vinegar and vegetable oil using a whisk or regular fork. Pour this marinade over the mushrooms and mix all the ingredients thoroughly. Leave in a cool place for 6-7 hours. Then take a sample. If necessary, add more salt and serve.

Using these recipes you can prepare not only champignons, but also oyster mushrooms or honey mushrooms. Boil honey mushrooms in two waters for 1.5 hours.
When boiling mushrooms for pickling, add a few bay leaves or a sprig of rosemary to them if desired. They will impart their aroma to the product.
Ready marinated champignons can be stored in the refrigerator for several days. To extend their shelf life, pour a spoonful of boiling water into a jar of uneaten mushrooms. sunflower oil and seal it tightly. Then its contents will remain in the refrigerator a little longer.

Marinated mushrooms are one of the most favorite dishes among Russian gourmets. , both at a festive feast (between Olivier and herring under a fur coat), and on weekdays. The shelves of domestic stores are usually replete with various types of this delicacy.

However, it is always nice for any housewife to have in her arsenal own recipe preparing pickled mushrooms so that every time you study the colorful labels on the jars, you don’t have to “play the lottery.” There are a huge number of options for preparing this delicacy, depending on preferences (variety of mushrooms, type of marinade).

Below we will talk about how to cook marinated champignon mushrooms (recipe, quick method).

You will enjoy champignons according to the first recipe literally a day after preparation.

This method of quickly preparing pickled champignon mushrooms will allow you to enjoy your favorite delicacy already. in a day . It’s easy to do, it doesn’t take much time, and the taste of these mushrooms can pleasantly surprise even the most picky gourmets. So let's get started.

To make champignon mushrooms in a marinade quickly, you need the following composition:

1 kg champignons;
1.5 liters of water;
salt - 1 table. spoon;
sugar - 1 table. spoon;
cloves – 20 pieces;
4 bay leaves;
peppercorns – 20 pieces.

First you need prepare the brine - collect all the above ingredients in one pan and cook. Then let it cool (at the same time it will infuse, and the aroma from the spices will become even richer).
Champignon must be washed, filled with water and cook . After boiling, keep them on the fire for 10 minutes. Then you need to drain the water and cool down mushrooms, but don’t wait until they are completely cold.
Cooled champignons put in a jar , suitable in size, and pour cold marinade .
After which the bank needs put in the refrigerator , be patient and wait for the next morning, when you can enjoy the taste of pickled mushrooms.

1 kilogram of champignons;
100 ml oil;
100 ml water;
vinegar - 4 tables. spoons;
salt – 2 tsp. spoons;
sugar – 2 tsp. spoons;
20 pieces of peppercorns;
3 pieces of bay leaves;
6 garlic cloves.

Cooking method:

The above Ingredients (naturally, except mushrooms) mix in one container.
Champignon wash, place in a saucepan of appropriate size and pour in received marinade . Put on fire. At first it may seem that there is not enough marinade, but do not worry, after a while the champignons should give juice.
As soon as they boil, you need to keep them on low heat for about 4 minutes. After that skim off the foam and let cool .
As soon as Champignon cool down , it's worth it pour into a jar along with the marinade and place in the refrigerator . They become ready for consumption immediately after preparation.

They are stored in this form for up to two weeks, but are usually eaten within the first day - the result is impressive.

Marinated champignon mushrooms. Recipe (quick method) 3

Marinated mushrooms can be seasoned with mustard beans

300 grams of champignon mushrooms;
wine vinegar - 2 tbsp. spoons;
rast. oil – 100 ml;
peppercorns – 7 pieces;
4 carnation flowers;
3 bay leaves;
sugar - half a teaspoon;
2 garlic cloves;
parsley, dill or cilantro add at discretion;
salt and ground pepper- at your discretion.

Wash the mushrooms. Peel the garlic and crush it in a garlic press. Wash and cut the greens.
Place champignons in a frying pan, pour in vinegar and all the above spices, add oil. Bring to a boil over low heat. During the cooking process, the mushrooms should give their juice, but if the housewife thinks that it is not enough, she can add water at her discretion. If desired, the marinade can also be adjusted (the richness of spices is a matter of your taste).
As soon as the mushrooms boil , necessary Reduce heat as much as possible and continue simmering for another 5 minutes . Next you need to go there add garlic and herbs, close and cook for another 2 minutes .
Ready champignons let cool , then place in a jar with the brine And in the refrigerator .

Marinated champignons. Quick cooking method 4

This method differs in that here the mushrooms are minimally subjected to heat treatment and have quite rich taste thanks to the use of a wider range of seasonings.

Ingredients:

500 grams of champignons;
onion – 1;
3 garlic cloves;
vinegar - 2 tbsp. spoons;
salt – 1 teaspoon;
sugar – 2 tbsp. spoons;
2 bay leaves;
peppercorns – 15 pieces;
100 ml oil;
coriander, ground pepper optional.

You can also add other spices if desired.

Place the mushrooms in a dry frying pan, stir and cook for no more than 5 minutes.
Early prepare the marinade : Combine oil and spices in one container. Pour into the pan with the mushrooms and continue simmering for another 10 minutes.
Further cool and put in a jar suitable size.
Bulb chop the onion rings and add to mushrooms . Bank with mushrooms place in the refrigerator and leave for 8 hours.

Take care of yourself and be healthy!

Marinated mushrooms are delicious on their own; just season them with oil, onion or garlic - and you can serve them as cold snack. They are also used to prepare other dishes: sauces, pizza, fillings for pies, roast meat. For vegetarian kebab, it is also recommended to marinate mushrooms first - this gives them a piquant taste. The most accessible of this type of product is champignons. You can buy them fresh throughout the year, and pick them yourself during the mushroom season - then they will be free. Marinated champignons are used in the same way as Forest mushrooms, only you can prepare them much faster, even if we are talking about preparing for the winter. The taste of the snack will depend on the chosen recipe.

Cooking features

Marinating champignons is a simple and short process. It is only important to know a few subtleties so that the result lives up to expectations.

If you are preparing pickled champignons for the winter, the jars under them and the lids must not only be washed clean, but also sterilized.
Be sure to wash and clean the mushrooms before cooking. If you want to avoid digestive problems, remove the stems - they are harder to digest than the caps.
Do not cook the mushrooms for too long so that they retain their shape and remain elastic. Even if you slightly undercook them, it doesn’t matter, they will finish in the marinade: you will get poisoned raw champignons only possible if they are damaged.
When pickling mushrooms for the winter, do not reduce the amount of vinegar. citric acid, salt, sugar - they are natural preservatives that ensure the preservation of the snack for a long period. If you are preparing mushrooms to eat them soon, you can omit the vinegar in favor of fruit or vegetable juice, and adjust the amount of sugar and salt to taste.

Marinated champignons can be very different. The recipe is selected taking into account the further use of mushrooms. When preparing canned food for the winter, one technology is used, for subsequent frying of mushrooms on the grill - another, for obtaining a savory snack - a third.

A quick way to prepare marinated champignons

champignons (small) – 0.4 kg;
vegetable oil – 120 ml;
table vinegar (9 percent) – 150 ml;
allspice peas – 5 pcs.;
bay leaf – 2 pcs.;
coriander – 2 g;
ground black pepper – 2 g;
salt – 3 g;
garlic – 2 cloves;
fresh dill – 20 g;
water – 100 ml.

Cooking method:

Prepare the mushrooms by washing them, removing any dirt, and drying them with paper towels. For this recipe you need to use small mushrooms with caps that have not yet opened. If you come across larger specimens, cut them into several pieces.
Pour water into the pan and bring to a boil.
Add oil and vinegar, salt and spices.
When the marinade boils again, add the mushrooms. Cover the pan with a lid. Simmer the champignons in the marinade for 7 minutes.
During this time, chop the dill, peel the garlic cloves and pass them through a press.
After the specified time has passed, add garlic and dill to the mushrooms and stir. Cover again and continue cooking for another minute.
Place the mushrooms in a bowl, pour over the remaining marinade in the pan and put in a cool place.

There are champignons marinated in a quick way, you can immediately after they have cooled, but they will taste better if they have been left for an hour.

Classic recipe for marinated champignons

fresh champignons – 1 kg;
water – 0.5 l;
salt – 50 g;
sugar – 20 g;
table vinegar (9 percent) – 120 ml;
allspice – 20 pcs.;
bay leaf – 4 pcs.

Cooking method:

Wash the mushrooms, add water and place on the stove. After the water boils, cook the champignons for 10 minutes over low heat, then drain the water and leave them to cool until room temperature. The water used to cook the mushrooms is not included in the recipe; it can be added in any quantity.
Pour half a liter of water into a small saucepan and bring to a boil.
Add sugar and salt, wait for them to dissolve.
Add pepper and bay leaf to the marinade, pour in vinegar, stir.
When the marinade returns to a boil, remove it from the heat. Wait for it to cool down.
Place the mushrooms in clean jars, filling them approximately to the hangers, and fill them to the top with marinade.
Close tightly and place in the refrigerator.

Mushrooms cooked according to traditional recipe, you can eat it every other day. Their shelf life depends on whether you have previously sterilized the jars. They last 4 weeks in sterilized containers. If you just wash the jars well, the pickled champignons will not spoil within a week.

Marinated champignons for the winter

Composition (per 2 l):

fresh champignons – 1.5 kg;
refined vegetable oil – 0.25 l;
apple cider vinegar (6 percent) – 150 ml;
water – 1 liter (not counting the consumption for cooking mushrooms);
salt – 20 g;
garlic – 4 cloves;
bay leaf – 4 pcs.;
black peppercorns – 8 pcs.;
allspice peas – 12 pcs.

Cooking method:

Wash the champignons. Cut large mushrooms into 4 parts.
Place in a saucepan, fill with water. Bring to a boil and cook, skimming off foam, for 15–20 minutes.
Place the champignons in a colander and let the water drain.
Boil water, dissolve salt and sugar in it, boil for a minute.
Add oil and vinegar, cook for another 2 minutes.
Dip the mushrooms into the marinade and cook for 3 minutes after boiling.
Place spices and garlic in prepared jars.
Fill the jars with marinated champignons, twist and turn over.
Wrap it up and leave it for a day.

Cooled jars can be stored in the pantry or other place where canned goods are stored in your home, closed for the winter. It is better that the temperature here does not rise above 18 degrees. Then the champignons prepared according to this recipe will stand quietly for at least a year.

Korean marinated champignons

champignons – 0.5 kg;
carrots – 100 g;
onions – 100 g;
sweet pepper – 100 g;
garlic – 2 cloves;
vegetable oil – 80 ml;
sugar – 5 g;
salt – 5 g;
water – 100 ml;
soy sauce – 60 ml;
Korean seasoning mixture – 5 g;
table vinegar (9 percent) – 30 ml;
lemon – 0.5 pcs.;
allspice – 4 pcs.

Cooking method:

Wash the mushrooms, dry them, cut them into small pieces or slices.
Boil water in a saucepan and place the champignons in it. After 10 minutes, add the peppercorns and let the mushrooms simmer a little more.
Place the champignons in a colander to drain the water.
Wash and peel the vegetables. Cut the onion into thin half rings, the pepper into strips. Grind the carrots on a grater specially designed for Korean salads.
Fry vegetables in vegetable oil until soft.
Add garlic cut into thin slices, vinegar and soy sauce diluted in water, sugar and salt.
Wait until the mixture boils, pour into it korean seasonings, stir. After a minute, remove from heat.
Place the mushrooms in the form in which they will be marinated. It's best to use a flat container, but a jar will also work.
Cut the lemon into thin circles or semicircles and place them on the mushrooms.
Pour hot marinade over everything.
When the mushrooms have cooled to room temperature, place them in the refrigerator for at least an hour.

Champignons marinated in Korean have a piquant taste. Fans of savory snacks will love them.

Champignons marinated in tomato juice

champignons – 0.5 kg;
tomato juice – 0.3 l;
table vinegar (9 percent) – 20 ml;
salt - a pinch;
sugar - a pinch;
dill – 20 g;
garlic – 2 cloves;
vegetable oil – 20 ml;
allspice - to taste.

Cooking method:

Salt and sweeten the tomato juice. Bring to a boil and stir in oil and vinegar.
Boil for a minute, add chopped dill and chopped garlic into small pieces. You can add a few peas of allspice.
Wash the champignons.
Boil them for 10 minutes, drain the water. If you subsequently intend to fry the champignons on the grill, you do not need to boil them first.
Immerse the mushrooms in the marinade and cook for 2-3 minutes.

If the champignons have been boiled, then the appetizer can be served immediately. Otherwise, the mushrooms are skewered and grilled over coals for 5 to 7 minutes, turning frequently.

Marinated champignons - delicious and hearty snack, not having high calorie content. They are delicious on their own, but can be used as an addition to other dishes.

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