→ How to close champignon mushrooms. Marinated champignons: recipes for the winter, interesting marinade options, serving. Quick cooking method

How to close champignon mushrooms. Marinated champignons: recipes for the winter, interesting marinade options, serving. Quick cooking method

Properly prepared mushrooms will decorate any table. Many people do not eat forest products for fear of getting poisoned. For such people, there is a solution to how not to deny yourself mushroom pleasure without risk to health. Champignons for the winter are an excellent opportunity to replenish the stock of food in the cellar without compromising family finances. And can store-bought preparations in jars compare with homemade ones?

Properly prepared mushrooms will decorate any table

Even a novice cook can salt champignons according to this recipe. Salting is not only easy, but also quick. The incredible flavor and aroma will be a great reason for guests or family to ask for more, so make extra ahead of time. This recipe is called “cold”, because its preparation does not require heat treatment of the products.

For a kilogram of mushrooms you need to take:

  • a couple of large onions;
  • a large head of garlic;
  • 3 tablespoons salt;
  • a couple of “Chili” peppers;
  • black peppercorns about 10-15 pieces;
  • 4 tablespoons of vegetable oil.

Prepare like this:

  1. Wash the mushrooms and place them on a clean, dry towel to remove excess moisture. Cut large mushrooms into several parts, and cook small ones like this.
  2. Place the mushrooms in a large saucepan and mix with salt.
  3. Peel the onion, wash and chop into thin half rings.
  4. Cut the garlic and pepper into thin slices.
  5. Salting will be done in a plastic bucket with a lid, where you will need to lay out the products in layers. First the champignons, then onions, garlic, peppers. Repeat.
  6. Press with your hand, compacting it. Sprinkle with pepper and add oil.
  7. Cover and leave in the refrigerator to pickle overnight.

Store in the refrigerator or cellar for no more than 3-4 months.

Marinated champignons for the winter (video)

Instant champignons

It’s easy and simple to make marinated champignons at home in just a couple of hours. It will be so tasty that it’s unlikely to be left over for the winter, so for preparation you need either a lot of mushrooms or complete privacy so that your family doesn’t steal the yummy food.

I use these quick-cooking marinated champignons for salads, and just as a wonderful appetizer. Of course, it’s easier to buy them in a store, but the taste is incomparable. Even the marinade in home-pickled champignons is delicious, not to mention the mushrooms themselves - crispy and aromatic.

If you want to prepare just an appetizer for the holiday, 500 g of champignons will be enough, but if you plan to prepare something else, a salad, for example, take 1 kg of mushrooms, like I did in today’s recipe.

Ingredients:

  • 1 kg small champignons
  • 30 g coarse salt (small tablespoon)
  • 30 g sugar
  • 10-15 pcs. black or allspice corns
  • 4-5 bay leaves
  • 6-8 pcs. carnations
  • 6-8 medium garlic cloves
  • 1 tsp. without a heap of ground coriander
  • 1 onion (100-120 g)
  • 100 ml 6% wine or apple cider vinegar

You can also use regular table vinegar 9%, but then you need to take less of it, about 70 ml, otherwise the prepared mushrooms will be sour.
There were two 800-gram jars of ready-made marinated champignons.

Preparation:

Cut the peeled onion into quarter rings and pour in the vinegar prepared for the marinade.

We wash the champignons with water, each mushroom separately, being careful not to damage the top layer of the cap. If you are unable to buy small champignons, you can cut the mushrooms into 2 or 4 parts.

Now let's prepare the marinade. Bring one liter of water to a boil, lower all the seasonings except onion, vinegar and garlic. We wait until the salt and sugar dissolve. We taste the marinade, maybe someone lacks salt or sugar.

Dip the mushrooms into the marinade, cover with a lid, bring to a boil and simmer over low heat for 10 minutes.

At first it seems that there is very little water, but the mushrooms quickly release juice and there is enough liquid so that the champignons are completely in the marinade.

While the mushrooms are cooking, peel the garlic and cut it into slices.

Add the onion along with vinegar and chopped garlic to the prepared champignons.

Stir, immediately turn off the stove, close the lid and leave to cool. Along with garlic and onions, you can add a couple of whole sprigs of dill, it will be even tastier. For those who like it spicy, you can also add a little chili pepper.
Place the cooled champignons along with the marinade into jars and put them in the refrigerator overnight.

And in the morning we have a wonderful appetizer ready - homemade marinated champignons! With butter it’s simply delicious!

Of course, you can’t close the champignons for the winter using this recipe, but they keep well in the refrigerator for a couple of weeks. Therefore, you can safely prepare them in advance.
Try cooking with these champignons or I think you will like it.

That's all for today. Have a good day and good mood everyone!

Always have fun cooking!

Smile! 🙂


Jealousy...

Champignons 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, roast meats, while vegetarians use the preparation to make lean kebabs.

Choosing the Main Ingredient

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

  1. Color. Fresh mushroom has a matte white or brownish color. Darkening indicates that it is overripe. Such a product becomes tight when cooked.
  2. Hat.
  3. Specks and dots indicate that the mushroom has been lying on the counter. You should also not take champignons whose caps are sticky and slippery.
  4. Film.
  5. The stem and cap are connected by a membrane; if it is damaged or has acquired a dark brown color, the product is stale.
  6. Elasticity. If the mushroom is soft, most likely it is rotten inside.

Aroma.

Fresh mushrooms have a distinct, pleasant aroma; old mushrooms exude a damp and musty smell.

Size. Small and medium-sized mushrooms are good for pickling.

  • At a temperature of 4°C, harvested champignons remain fresh for up to five days; as the temperature rises, this figure is reduced to several hours. Frozen mushrooms are not suitable for pickling. Other components of the workpiece
  • The shelf life of champignons can be increased with the help of preservation, the purpose of which is to prevent the growth and reproduction of pathogenic microorganisms that cause spoilage of mushrooms. Pickling is a method of preservation 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. The snack may also contain:
  • vegetable oil -
  • refined, odorless, sometimes aromatic olive oil is added;

Garlic goes well with champignons, but when storing the preparation, the characteristic aroma is lost, so it is better to mix it with the mushrooms immediately before serving. However, it is not prohibited to introduce aromatic additives during pickling.

Technology

  1. Sterilization. Wash the jars together and the lids with laundry soap, you can use soda, sterilize the containers in a steam bath, in the oven or in another way. Pour boiling water over the lids or boil for 10-15 minutes.
  2. Preparation. Before marinating, mushrooms need to be prepared: cleaned of debris and rinsed with running water. Sometimes chefs advise removing the stems from champignons, as they are tough and spoil the taste of the product, and are also less easily absorbed by the body. Then pour water over the mushrooms, place on the burner, cook for 20 minutes after the start of boiling, removing the foam, drain the water, and cool.
  3. Proportions.

When canning in a 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 champignons, so resourceful cooks advise making two preparations at the same time: the same recipes, but different “main characters”.

Traditional

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

  • 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.

  1. Actions
  2. Boil water, stir in sugar, salt, followed by vinegar and butter.
  3. After waiting a couple of minutes, immerse the main ingredient in the “broth”, and after boiling, do not remove from the heat for another three minutes.
  4. Distribute into jars along with the aromatic liquid and close.

After rolling, place the containers upside down on a tray or baking sheet. Insulate with a blanket or rug. After a day, transfer to permanent storage in a cool place.

You can add peeled garlic cloves, dill sprigs, currant leaves, mustard and coriander beans, cloves, cinnamon, and juniper berries to the preparations. However, you should not get carried away with spices, so as not to interrupt the “native” aroma of the main ingredient.

In Korean

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

  • Peculiarities. The recipe is specific in that the marinade is prepared without water. You can add a teaspoon of sesame seeds toasted in a dry frying pan.
  • champignons - 600 g;
  • vegetable oil - 100 ml;
  • vinegar 6% - 60 ml;
  • soy sauce - 40 ml;
  • onion - one piece;
  • garlic - four to six cloves;
  • parsley - a bunch;
  • ground coriander - half a small spoon;

laurel - four leaves.

  1. Mix soy sauce and vinegar into oil
  2. Mix with chopped onion, garlic, season with spices and salt.
  3. Place the main ingredient in a glass container, pour in the spicy mixture, stir, close the container and leave in the refrigerator for a day.
  4. Place in jars and roll up.

With pepper

Peculiarities. If you add several types of pepper to the preparation, the taste will be more original.

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

  • mushrooms - 1 kg;
  • champignons - 1.5 kg;
  • vinegar 9% - 80 ml;
  • onions and bell peppers - one fruit each;
  • apple cider vinegar 6% - 150 ml;
  • hot pepper - one pod;
  • ground black pepper - a small spoon;
  • sugar, vegetable oil - a large spoon;
  • salt - 15 g;
  • allspice - 12 peas;

laurel - four leaves.

  1. Boil water, add laurel, black pepper, after a couple of minutes - sugar, salt, after a minute remove from the stove. Stir in oil and vinegar.
  2. Combine diced peppers (Bulgarian, hot), onions, garlic with mushrooms.
  3. Place in glass containers, fill with boiling marinade, and seal tightly.

With vegetables

Peculiarities. You can make a mushroom winter salad by enriching the preparation with assorted vegetables.

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

  • 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 - a large spoon;
  • laurel - one or two leaves;
  • black pepper - five peas;
  • coriander seeds - a pinch.

laurel - four leaves.

  1. Chop the bell pepper into strips, the onion into small cubes, the garlic into slices, chop the carrots with a grater, and chop the greens.
  2. Place laurel, salt, sugar, black and allspice, coriander at the bottom of a deep glass bowl.
  3. Pour in boiling water, stir.
  4. After three to four minutes, add vegetables to the mixture. Leave for five minutes.
  5. Add oil and vinegar.
  6. Place boiled mushrooms in the vegetable marinade; they should be hot.
  7. After the workpiece has completely cooled, transfer it to jars, close and transfer to the refrigerator.


With tomato juice

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

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

  • 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 - a small spoon.

laurel - four leaves.

  1. Mix the juice with sugar, salt, vinegar, pepper, and boil.
  2. Add the mushrooms, wait until they boil, and after three minutes add the chopped garlic. After another three minutes, turn off the heat.
  3. Distribute among jars and roll up.

With wine

Peculiarities. Dry red wine is used as the main preservative in the recipe. It is recommended to use olive oil, and brown cane sugar.

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

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

laurel - four leaves.

  1. Heat the wine, add oil and boil.
  2. Add chopped parsley, salt, sugar and mustard, stir.
  3. Immerse the mushrooms and the onion, divided into half rings, into the spicy liquid, after boiling, turn down the heat, and, stirring, simmer the mixture for five minutes.
  4. Remove the vessel from the stove, cover with a lid and leave for five hours at room temperature.
  5. Place in jars and sterilize for a quarter of an hour in a water bath.
  6. Roll up, place bottom up on a pallet, insulate. After complete cooling, remove for permanent storage.

To sterilize the preparations in a water bath, cotton or linen cloth should be laid on the bottom of a large pan, and containers with preserved food should be placed in the container, covered with lids (do not close tightly!). Then pour water into the container so that the jars are hidden “up to the shoulders.” Place on the stove, after boiling, turn down the heat and note the time.

Express recipe

Peculiarities. The preparation is made without pre-cooking the main ingredient.
Its shelf life in an airtight container in the refrigerator is no more than two weeks.

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the product.

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

laurel - four leaves.

  1. Place the main component in a frying pan, stir for about five minutes over low heat until the juice comes out.
  2. In a clean container, mix spices, sugar, salt, vinegar and oil and, together with the onion divided into half rings and chopped garlic into slices, add it to the frying pan with the mushrooms.
  3. Simmer covered for another ten minutes. Stir the mixture periodically.
  4. Place the champignons in a deep glass container, pour in the marinade from the frying pan and wait to cool.


Ideas for decent presentation

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

Salad

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

Vegetable julienne

  1. Strain the marinade, place 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 an onion chopped into small cubes into the frying pan.
  3. After softening the onion, add the eggplant cut into small pieces.
  4. When the vegetable is fried until tender, add fresh champignons (300 g) chopped into cubes and continue, stirring, to simmer the mixture for a few more minutes.
  5. Add the required amount of salt and pepper, remove the thyme from the bowl.
  6. In a separate frying pan, fry two tablespoons of flour in two tablespoons of butter, stirring constantly to avoid the formation of lumps.
  7. When the flour turns golden, slowly pour in milk (two glasses), constantly stirring the mixture with a whisk.
  8. When the sauce thickens, add 50 g of grated Parmesan, salt, pepper and nutmeg to taste.
  9. Add roasted vegetables to the sauce.
  10. Place in cocotte makers or pour into a heat-resistant form, sprinkle with grated Parmesan (50 g) and cook in an oven preheated to 200°C until golden brown.

Pizza

  1. Roll out 230 g of pizza dough into a round layer 3-5 mm thick.
  2. Transfer the dough to a baking sheet lined with parchment and lightly sprinkled with flour.
  3. Grease the base with two large spoons of tomato paste or ketchup.
  4. Place a tomato cut into thin slices around the perimeter of the workpiece, the next layer is marinated champignons, chopped into plates.
  5. Sprinkle with grated cheese (50 g) and place in an oven preheated to 190°C for 15-20 minutes.
  6. Sprinkle with fresh herbs before serving.

To pickle champignons for the winter, you don’t need culinary talent. You can follow the suggested recipes step by step, or you can give free rein to your imagination: adjusting the composition and amount of spices, each time you get a new dish. However, if the product is planned to be stored for a long time, the proportions of the marinade should not be changed: the product can quickly deteriorate.

You may ask, why prepare champignons for the winter if they are sold all year round, you can always pickle a small portion and use them in the next couple of days? Why bother with canning? Firstly, it’s convenient to have a jar on hand in case guests suddenly arrive. Open it and the snack is ready. Secondly, you will always have your own semi-finished product ready to prepare all kinds of salads with mushrooms. And in the end, you will be able to save money, because champignons will probably cost more in winter. Perhaps the last argument is the main one for understanding why the recipe for champignons marinated for the winter is worth keeping in your cookbook.

To make the preservation tasty and safe, do not violate the cooking technology. For pickling, try to choose champignons with a cap that has not yet opened (it should fit tightly to the stem), white, without dents or damage. Then they will be dense, creamy beige, and the marinade will remain transparent. The yield from 1 kg of champignons is 2 jars of 0.5 liters each.

Total cooking time: 60 minutes
Cooking time: 30 minutes
Yield: 1 l

Ingredients

  • champignons – 1 kg
  • water – 300 ml
  • 9% vinegar – 60 ml
  • sugar – 1 tbsp. l. no slide
  • salt – 1 tbsp. l. with a slide
  • bay leaf – 2 pcs.
  • allspice – 2 pcs.
  • black pepper – 6 pcs.
  • garlic - 3 teeth.

step by step recipe with photos

When buying pickled champignons, you always expect to get the rich, spicy taste of mushrooms, but in reality it often turns out the opposite. However, mushrooms are very easy to preserve at home without much effort. Mushroom preparation can be used in different ways: it can be served as an independent snack, seasoned with oil and onions. These mushrooms are also good as a component of salads. For example, the “Mushroom Glade” salad with homemade pickled mushrooms will be simply great.

Ingredients

To preserve champignons at home you will need:

  • 1 kg fresh mushrooms
  • 1 liter of water
  • 5 bay leaves
  • black peppercorns
  • allspice corns
  • 1 tbsp. spoon of salt
  • 1 tbsp. spoon of sugar
  • 50 ml vinegar 9%

Preparation

1. First you need to prepare the marinade for canning. It is made very simply - salt and sugar are mixed in water, then everything is brought to a boil. Immediately after boiling, you need to pour the exact amount of vinegar into the marianade and remove the pan to the side.

2. For canning, choose whole, strong mushrooms. They need to be thoroughly rinsed and cleaned.

3. While the preparatory work is underway, the jars can be prepared. Before sterilization, they must be thoroughly washed with a brush or sponge. Then hold each jar over steam for 5 minutes.

4. The washed champignons need to be boiled in boiling water for at least 20 minutes, and then drain this water - it will no longer be needed.

5. Now the most exciting and important stage is loading the mushrooms. The jars are not filled to the very top, but only 3/4 full. After the last fungus is sent to the jar, you can put a leaf of bay leaf and a pea of ​​black and allspice, 2 pieces each.

 

 
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