How to make marinated champignons at home. Marinated champignons for the winter - a classic recipe. Cooking the most delicious marinated champignons
The tradition of cultivating champignons originated in France, after which it spread throughout Europe, including Russia. The advantage of cultivated mushrooms is their safety and availability at any time of the year. Champignons are used to prepare first and second courses, salads and appetizers.
Homemade marinated champignons are a great addition to your everyday or holiday 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 spicy and very tasty appetizer for the holiday - marinated champignons. Pickling mushrooms at home is not difficult. To do this, we carefully follow each step of the recipe, without deviating from the proportions of the given ingredients.
Cooking time: 30 minutes
Quantity: 1 serving
Ingredients
- Champignons: 0.5 kg
- Lemon 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.
- Black pepper: 5 pcs.
- Bay leaf: 1 pc.
- Vinegar: 2.5 tbsp. l.
- Mustard and dill seeds: 1 tsp.
Cooking instructions
If you are preparing to eat mushrooms right away, then cover the jar with a plastic lid and put it in the refrigerator.
Once saturated with 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 harvested 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 do:
- Sort out the mushrooms. Remove the tips of the legs; they usually contain particles of substrate.
- Rinse selected fruiting bodies with water.
- Heat two liters of water in a saucepan; when it boils, throw in the champignons.
- Wait until it boils, boil the mushrooms for 5 minutes and drain 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 hot 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
In addition to traditional types of meat kebabs, you can prepare very tasty champignon kebabs. To do this, the mushrooms are pre-marinated 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;
- mixture of herbs - a pinch;
- vegetable oil – 50 ml;
- water - about 100 ml.
How to cook:
- Grate fresh 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, 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 the same 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.
- Dip the prepared mushrooms into the marinade and stir.
- It is advisable to keep them in the marinade for about 3-4 hours, and it is better to marinate them in the evening.
You can cook marinated mushrooms on a grill or on skewers.
Tips to help you prepare champignons:
- For whole 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 larger and more mature mushrooms, remove the outer skin from the caps.
If you decide to use wild champignons, remember: young mushrooms have pink plates, while mature mushrooms have brown plates. This is how they differ from the poisonous pale grebes. For inspiration, another video recipe.
Marinated champignons, as it turns out, are very easy to prepare at home. These quick-cooking marinated champignons are very tasty. These cute mushrooms can decorate your table as an appetizer for the main course or serve as an ingredient in one of the salads.
I don’t know about you, but in my area a small jar of pickled champignons and a kilogram of fresh champignons cost almost the same. This gave me the idea of mastering a recipe for making marinated champignons at home. And it's not just a matter of price. By preparing such a snack at home on my own, I am able to adjust the taste of the dish and bring it as close as possible to, in my opinion, ideal. And, as it turned out, preparing pickled champignons at home is very exciting, and it takes little time.
As it turned out, champignons literally decrease in size during the cooking (marination) process in some incomprehensible way. This will be visible in the step-by-step preparation photographs. I had 500 g of fresh champignons and I can boldly say that this is not enough for the company. Next time I will prepare such an appetizer from 1 kg of mushrooms. There will be just enough to eat and there will be left over for a salad.
Cooking time: 30 minutes
Number of servings – 5Ingredients:
- 500 g fresh champignons
- 150 ml water
- 100 ml refined sunflower oil
- 6 tbsp. vinegar 9%
- 3 pcs. bay leaf
- 1 tbsp. Sahara
- 0.5 tbsp. salt
- 7 pcs. carnations
- 5 pieces. allspice corns
- 10 pieces. black peppercorns
- 5 cloves garlic
- fresh dill
So, take 500 g of fresh champignons.
When I bought the mushrooms, they were perfectly white. But I carried them home in the cold and in addition to them there were other products in the bag. Because of this, the champignons darkened and were deformed in some places. To return them to a fresh and attractive appearance, it was decided to clean them. It is not necessary to do this at all, this is just my initiative. If you use unpeeled champignons, your appetizer will not lose from this.
And here are my champignon scraps.
Now the mushrooms are snow-white again.
Pour 150 g of water into a saucepan and add 100 ml of refined sunflower oil and 6 tablespoons of 9% vinegar.
Then measure out a heaping tablespoon of sugar and half a tablespoon of salt. We also add three bay leaves to the marinade.
Add 10 pieces to the marinade. black pepper, 7 pcs. cloves and 5 pcs. allspice peas.
Peel the garlic cloves and cut into slices. We also add garlic to the marinade.
Place the pan with the marinade on the fire and let it boil.
Then we put our champignons into the pan with the marinade. Pay attention to their number relative to the pan.
We wait for the marinade to boil again and cook the marinated instant champignons for another 15 minutes over low heat. During this time they will be boiled and filled with marinade. And pay attention to the number of champignons relative to the pan now, after finishing the cooking process. The mushrooms have shrunk.
Remove the pan with homemade pickled champignons from the heat and add 3-4 sprigs of finely chopped dill to the mushrooms.
We wait for the champignons to cool and transfer them along with the marinade into a jar. These quick-cooking marinated champignons should be stored in the refrigerator for no longer than two weeks.
I hope you liked the recipe for making homemade pickled champignons. Bon appetit and see you soon!
Harvesting mushrooms for future use is a fun and rewarding activity. How to pickle champignons at home so that during the cold season you can enjoy using them as an independent snack or as an additional ingredient for pizza or salad?
Rules for marinating champignons
Champignons are the most popular mushrooms among chefs. Historians claim that this plant product has been grown in Europe in greenhouse conditions since 1954. The word champignon means mushroom in French.
Marinating champignons at home is carried out subject to certain rules. Experienced chefs advise choosing small mushrooms for preparations. If you need to prepare pickled champignons quickly, you should choose young specimens. The plant product will turn out fragile and dense if the caps of fresh mushrooms are initially adjacent to the stems. Pickled large mushrooms are best used in a short time. Before cooking, cut them into 3-4 parts.
Before marinating the champignons, remove dirt with a knife. Next, the product is washed under running water at room temperature. Otherwise, the fruiting body of the plant product will quickly become saturated with moisture and lose its aroma and taste.
It is better to marinate champignons at home in containers with tight plastic lids, since mushrooms are a delicate product and can quickly deteriorate if they come into contact with metal. In addition, it is not recommended to store such preparations for more than 12 months.
Cooking mushrooms
In order to quickly marinate champignons at home, you need to properly prepare all the components and containers for them. Mushrooms should be cleaned with a brush or knife, then they can be placed in a colander and quickly washed under running water. The marinade is prepared in a separate container, it is good if it is enameled or stainless steel.
The pan is filled with water, then vinegar, salt, sugar and selected aromatic spices are added. As soon as the liquid boils, the prepared mushrooms are placed in the pan. At the moment when foam appears on the surface of the water, it must be removed with a spoon. Cook the mushrooms over low heat for 10-15 minutes.
To maintain the density of mushroom flesh, it is important to promptly cool the semi-finished product after heat treatment. Experienced chefs recommend cooling marinated champignons that have been boiled in a hot marinade in ice water without removing them from the pan. In this way, you can get pickled champignons at home quickly and without additional pickling.
Chilled products are placed in sterile jars and covered with plastic lids. The workpiece should be stored in a cool place, for example, in the refrigerator. You can eat this snack after 2 hours. It is nice to serve this dish to the table in a convenient salad bowl with herbs, onions, and sprinkle the appetizer with vegetable oil.
You can prepare a plant product for the winter in a different way. For 1000 ml of regular drinking water you will need 2 tsp. salt, 6-8 peas of sweet peas and 4 buds of cloves. You need to prepare 2 bay leaves, 200 ml of table vinegar.
Marinating should start again with washing and cleaning the main product. The training requirements do not change. The water in a large saucepan must be brought to a boil, then semi-finished products are lowered into boiling water; they can be dipped in boiling water, having previously been distributed in a colander. After 1-2 minutes the product is removed and quickly cooled. After such manipulation, the final product will be moderately solid.
Next, the marinade is prepared, 1 liter of water is poured into a convenient container, then salt and citric acid are mixed in it on the tip of a knife. The prepared composition is brought to 100°C, then the blanched semi-finished product is lowered into it and cooked over low heat for 10 minutes. At the next stage of cooking, spices and vinegar are dropped into the pan with the ingredients. All ingredients should simmer for 5-7 minutes.
After removing the brew from the heat, you must immediately place the pickled mushrooms along with the brine in sterile jars and close them with lids. After 3-4 days the dish can be tasted. This preparation is stored for a long time, because it contains a sufficient amount of bite.
Recipe for preparing mushrooms for the winter with onions
For 1 kg of small champignons you should take 3 onions. For brine, you should prepare 1 liter of drinking water, 6 pcs. sweet peas, 2 pcs. bay leaf, 40 g of salt (2 tablespoons without a slide) and 1 tbsp. l. vinegar.
Before pickling, the onion is peeled and chopped into rings. Pre-prepared mushrooms are blanched for 5-7 minutes, then quickly cooled in ice water. As soon as the excess liquid has drained from the semi-finished product, it must be placed in glass jars that have been sterilized in advance. Champignons in jars are layered with onion rings. Drop 1-2 peppercorns into each container.
To prepare the marinade, water, salt and bay leaf are used. The mixture is heated and boiled for 5 minutes, then vinegar is added to the resulting solution. Mushrooms in jars are poured with the prepared marinade. After sterilization, the containers are closed with lids and left to cool gradually. It is recommended to store the workpieces in a cool place.
As always, I am glad to welcome you to my kitchen!
Today we have a mushroom theme. And the question on the agenda is: how to pickle champignons? For those who are interested in this issue, I want to encourage you – pickling champignons at home is as easy as shelling pears!
Maybe some people have a question: why fool yourself and waste time - after all, you can just buy pickled champignons in the store! Of course, you can do this, but I, for example, was not always satisfied with the taste of the canned food I bought - sometimes too sour, sometimes too much spice. And champignons pickled at home are cheaper, which you will agree is also important for the family budget.
If you have doubts about the taste (as you know, it is different for everyone), then I suggest making a trial version first, that is, preparing a small amount. And then, if you like it, increase the size of the ingredients given in the recipe.
INGREDIENTS to marinate champignons at home
- Champignon mushrooms – 0.5-0.6 kg
For the marinade
- Purified water – half a liter
- Coarse kitchen salt (not iodized) – 1 tablespoon
- Granulated sugar – 1.5 tablespoons
- Vinegar 9% – 30 ml
- Bay leaf – 2-3 leaves
- Allspice peas – 2-3 peas
- Mixture of peppers, cloves - optional
HOW TO MARINATE CHAMPIGNONS
First of all, we need, of course, to purchase mushrooms. And here let me give you a little advice.
How to choose the right champignons.
First, pay attention to the appearance of the mushrooms. Fresh champignons have a dense surface (not wrinkled), white color and have a protective film on the stem side.
Secondly, in order to pickle champignons at home, choose small mushrooms and preferably about the same size. Well, that’s probably all the requirements regarding choice.
Once all the listed ingredients are already in our kitchen, we will proceed directly to action.
How to properly wash mushrooms
The first step is to put a pan of water on the fire, and while it is heating up, we will prepare the champignons. There is no need to clean them, but they just need to be washed.
This should be done exclusively under running water, one copy at a time, and then put them in a colander. Why this particular procedure? My answer is that mushrooms, like sponges, very quickly absorb excess moisture, which naturally spoils their taste.
After the preparatory procedures, we proceed to the main one.
After the champignons are prepared, they should be immersed in already boiled water. By the way, the water needs to be slightly acidified so that the mushrooms do not darken during cooking. Let the mushrooms simmer over low heat for about 12-15 minutes.
In order to answer the question: how to quickly marinate champignons, we, of course, should immediately prepare the marinade while the mushrooms are boiling. To do this, according to the recipe, take the specified amount of purified water, add salt, granulated sugar, add bay leaf, allspice and put on the fire so that all of the above boils for 1 minute, then remove from the heat and pour in the vinegar. That's all - the marinade for the champignons is ready.
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 were 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, omit all seasonings except onions with 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!
