Knowing how to pickle champignons, you can make your own appetizer a hundred times better than any store-bought counterpart. In addition, the right marinade will provide the perfect base for mushroom skewers, a salad ingredient, or enhance the flavor of fried or baked mushrooms.

How to pickle champignons?

  1. Mushrooms are initially washed from impurities, placed in a colander to drain and, if necessary, dried.
  2. To decorate an independent snack, champignons are boiled for 15-20 minutes with the addition of marinade components and left to cool.
  3. For frying, baking or cooking over coals, mushroom specimens are kept in the marinade mixture for several hours.

Marinated instant mushrooms


You can quickly cook marinated champignons according to the following recipe. After the mushrooms have completely cooled in the marinade, the appetizer can be tasted, enjoying its piquant taste and crispy texture. You should not be afraid at first that the marinade is not enough - the mushrooms will give juice and there will be plenty of liquid.

Ingredients:

  • champignons - 1 kg;
  • water and vegetable oil - 100 ml each;
  • vinegar 9% - 4 tbsp. spoons;
  • granulated sugar and salt - 2 teaspoons each;
  • bay leaf - 2-3 pieces;
  • black peppercorns - 20 pcs.;
  • garlic cloves - 6 pcs.

Cooking

  1. Washed mushrooms are placed in a saucepan.
  2. Mix water with vinegar and oil, add salt, sugar, pepper and garlic cloves cut into slices.
  3. Mushrooms are poured with the resulting marinade and placed on the stove.
  4. Cook mushrooms after boiling for 4-5 minutes, turn off the fire.
  5. After cooling, marinated champignons will be ready in a hurry.

How to marinate champignons for barbecue?


The classic mushroom marinade on the grill often consists only of salt, pepper and mayonnaise. If you want to get a snack that is more original in taste, use the following recipe and appreciate all the delights of a spicy and moderately spicy marinade mixture. The amount of vinegar can be doubled if desired.

Ingredients:

  • champignons - 1 kg;
  • soy sauce - 5 tbsp. spoons;
  • vinegar 6% - 1 tbsp. spoon;
  • vegetable oil - 50 ml;
  • mustard - 1 teaspoon;
  • garlic cloves - 4 pcs.

Cooking

  1. Mushrooms are washed and dried.
  2. Combine soy sauce, vinegar, vegetable oil, mayonnaise, mustard and squeezed garlic.
  3. Pour the marinade over the champignons, mix them and leave for several hours to soak.

Korean marinated champignons - recipe


The following recipe is about how to pickle champignons in a spicy Korean marinade. The resulting appetizer will be very appropriate at the festive feast and complement the everyday meal in the best possible way. Having fulfilled the recommendations from the evening, the next morning you can enjoy a magnificent spicy oriental dish.

Ingredients:

  • champignons - 1 kg;
  • soy sauce - 4 tbsp. spoons;
  • vinegar 9% - 3 tbsp. spoons;
  • sugar - 2 tbsp. spoons;
  • vegetable oil - 100 ml;
  • homemade mayonnaise - 2 tbsp. spoons;
  • ground coriander - 1 teaspoon;
  • garlic cloves - 10 pcs.;
  • salt - 2 teaspoons;
  • water - 0.5 l;
  • laurel - 2 pcs.;
  • black and allspice peas - to taste;
  • sesame - 3 teaspoons;
  • carrots - 0.5-1 pc.;
  • dill, parsley.

Cooking

  1. Mushrooms are boiled with laurel, drained, allowed to drain.
  2. Salt and sugar are dissolved in 100 ml of boiling water, the remaining cold water is poured in and the remaining components for the marinade, seasonings, herbs, sesame seeds, garlic and grated carrots are added.
  3. Add the mixture to the mushrooms, mix.
  4. After 8-10 hours, marinated champignons in Korean will be ready.

Quick marinated champignons with apple cider vinegar


Can be prepared with apple cider vinegar to make the finished snack healthier and more palatable. In this case, the mushrooms are pre-fried in oil, and then mixed with the marinade mixture. This technique will speed up the soaking of the product: after cooling, the delicacy will be ready.

Ingredients:

  • champignons - 1 kg;
  • laurel - 5-7 pcs.;
  • apple cider vinegar - 7 tbsp. spoons;
  • vegetable oil - 1 glass;
  • sugar - 4 teaspoons;
  • salt - 2 teaspoons;
  • garlic cloves - 6 pcs.;
  • black peppercorns.

Cooking

  1. Initially, prepared mushrooms are fried in heated oil.
  2. Prepare a quick marinade for champignons by mixing all the ingredients, and pour the champignons with the mixture.
  3. After cooling, the snack is ready.

Marinated champignons in oil


Next, you will learn how to marinate champignons in fragrant oil. In this case, freshly squeezed lemon juice is used as an acidic component for the marinade. If desired, you can add a pinch of sugar or a little honey to the mixture and add a little crushed chili pepper to the composition.

Ingredients:

  • champignons - 1 kg;
  • tarragon and parsley - to taste;
  • lemon juice - 0.5 cups;
  • vegetable oil - 700 ml;
  • salt - 2 teaspoons;
  • garlic cloves - 10 pcs.;
  • pepper.

Cooking

  1. The oil is heated, half the garlic is fried in it for 4 minutes, after which the mushrooms are laid and fried for another 5 minutes.
  2. A delicious marinade for champignons from oil is supplemented with lemon juice, herbs, garlic, pepper, salt, the mushroom mass is mixed and left for a day.

Champignons marinated in soy sauce


You can cook marinated in soy sauce. The balsamic vinegar added at the end of the heat treatment of the base product will add an unusual piquancy to the appetizer. Its quantity indicated in the recipe can be changed to your liking. Sugar can be replaced with honey, which is added along with vinegar.

Ingredients:

  • champignons - 1 kg;
  • soy sauce - 100 ml;
  • vegetable oil and balsamic vinegar - 100 ml each;
  • salt - 1 teaspoon;
  • sugar - 2 teaspoons;
  • laurel - 2 pcs.;
  • pepper.

Cooking

  1. Soy sauce, vegetable oil, pepper, laurel, sugar and salt are combined in a pan, heated with stirring, champignons are laid.
  2. Cover the container with a lid and simmer the contents for 7 minutes.
  3. Vinegar is poured in, the mushroom mass is stirred, heated for 5 minutes and left to cool.

How to pickle champignons for frying?


The following recipe will help you figure out how to pickle. Even without preliminary preparation, mushrooms always turn out appetizing, tasty and fragrant, and when the product is supplemented with an appropriate marinade mixture, they turn into a real culinary masterpiece.

Ingredients:

  • champignons - 500 g;
  • parsley - 1 bunch;
  • garlic - 5 cloves;
  • rosemary - 0.5 tsp;
  • olive oil - 60 ml;
  • salt pepper.

Cooking

  1. Washed champignons are chopped with plates or slices.
  2. Grind garlic, rosemary, parsley in a blender, adding oil, salt, pepper.
  3. Spread the mixture to the mushrooms, mix, leave for 30 minutes.
  4. Fry marinated champignons in a pan until tender, stirring occasionally.

Marinated champignons in the oven


Marinade for can be the most diverse and consist of all kinds of spicy ingredients, spicy additives and spices. In this case, the simplest, but no less tasty, version of the mayonnaise-based marinade mixture is presented, in which herbs, pepper mixture and garlic are added.

Ingredients:

  • champignons - 1 kg;
  • parsley - 1 bunch;
  • garlic - 3 cloves;
  • mayonnaise - 150 g;
  • seasoning for mushrooms - to taste;
  • salt, a mixture of ground peppers.

Cooking

  1. Washed mushrooms are mixed with mayonnaise, chopped herbs, garlic and seasonings, salt and pepper to taste.
  2. Leave the mushrooms for 3 hours, then transfer them to a sleeve or a mold with a lid and bake at 180 degrees for 30 minutes.

How to pickle champignons for the winter in jars?


Further on, how to marinate champignons for long-term storage, so that if necessary, open a jar of the workpiece and use the contents for their intended purpose. It is important to choose the right mushrooms: they should be white, fresh, not overripe, with caps tightly attached to the legs.

Pickled mushrooms go great with garlic! This mushroom preparation will surely appeal to those who love champignons in their pure form, without unnecessary spices. It is important to choose the right mushrooms - they should be dense, with unopened caps, whole from below. Only in this case, the marinade will remain transparent, and pickled champignons will retain their beautiful white color for the winter.

Ingredients

  • mushrooms 0.5 kg
  • garlic 2 teeth
  • water 1 l
  • salt 2 tsp
  • sugar 2 tsp
  • bay leaf 2 pcs.
  • black peppercorns 10 pcs.
  • 9% vinegar 50 ml

How to pickle champignons for the winter

  1. My mushrooms under running water - if they were grown in a greenhouse, then simply treat them with a wet washcloth, wild mushrooms should be washed more thoroughly, remove all debris, leaves and other contaminants. We clean all the dirt with a sharp knife, trying not to damage the integrity of the hats, slightly trim the legs.

  2. Small mushrooms with a cap diameter of 1-2 cm are left whole, larger ones are cut into 4 parts.

  3. In a large saucepan, bring 2-3 liters of water to a boil and put the champignons in boiling water, boil on average without a lid for 10 minutes.

  4. Throw the mushrooms in a colander to glass the liquid.

  5. In clean, sterilized jars, put the garlic, cut into thin slices.

  6. In the meantime, prepare the marinade. To do this, take 1 liter of pure water, add salt and sugar to it, put a couple of bay leaves and black pepper and bring everything to a boil. We put the mushrooms in a boiling marinade and cook at a slow boil for 20 minutes - at first the mushrooms will foam a lot.

  7. The foam does not need to be removed - it will disappear on its own in 4-5 minutes.

  8. Boiled mushrooms, caught with a slotted spoon, are laid out in jars with garlic, pour marinade on top and add vinegar under the lid.

  9. We roll up the jars with sterilized lids, turn them over and wrap them in this form with a blanket for slow cooling.

The seaming of mushrooms marinated for the winter is perfectly stored in the cellar or in the refrigerator for 1-2 years.

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. Mushrooms are used for cooking first and second courses, salads and appetizers.

Homemade marinated champignons are a great addition to your daily or holiday menu. Their calorie content is low. Depending on the additives, it ranges from 20 to 25 kcal / 100 g.

Pickled champignons at home - step by step photo recipe

We cook at home a spicy and very tasty snack for the holiday - pickled champignons. Pickling mushrooms at home is not difficult. To do this, carefully follow each step of the recipe, without departing from the proportions of the given ingredients.

Cooking time: 30 minutes


Quantity: 1 portion

Ingredients

  • Mushrooms: 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 Art. l.
  • Carnation: 1 piece
  • 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 we are preparing to eat mushrooms right away, then cover the jar with a plastic lid and send it to the refrigerator.

Having saturated with a spicy marinade, they will be ready in a day. When serving with oil, the mushroom appetizer is no longer required to fill.

How delicious to marinate champignons for the winter

Wild or cultivated champignons can be harvested at home for the future. For this you need:

  • fresh raw mushrooms - 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:

  1. Pick mushrooms. Remove the tips of the legs, they usually contain particles of the substrate.
  2. Rinse selected fruiting bodies with water.
  3. In a saucepan, heat two liters of water, when it boils, throw in the mushrooms.
  4. Wait for the boil, boil the mushrooms for 5 minutes and put them in a colander.
  5. Pour 1 liter of water into a clean saucepan. Heat it up to a boil.
  6. Throw cloves, laurel leaves, pepper. Pour in salt and sugar.
  7. Boil the marinade for 2-3 minutes and dip the mushrooms into it.
  8. Boil for 15 minutes.
  9. Add vinegar, continue cooking for another 5 minutes.
  10. Arrange hot mushrooms together with marinade in prepared jars and roll them up with lids.
  11. Turn the jars upside down, wrap it well with a warm blanket and keep it that way until it cools completely.

After 35-40 days, the mushrooms are ready for use.

How to pickle champignons for barbecue

In addition to the traditional types of meat kebabs, you can cook a delicious champignon kebab. To do this, 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;
  • a mixture of herbs - a pinch;
  • vegetable oil - 50 ml;
  • water - about 100 ml.

How to cook:

  1. Grate fresh tomatoes. If they are not, then you can take ketchup.
  2. Add mayonnaise, ground pepper and herbs to taste to grated tomatoes, it can be basil, parsley, dill. Pour in the oil and squeeze out the garlic. Mix.
  3. If the marinade seems not salty and not very sour, then add vinegar and salt. If it turns out very thick, then water.
  4. Sort out the mushrooms. Select even young and strong fruiting bodies of approximately the same size.
  5. Cut off the ends of the legs first. After that, shorten the leg itself so that it only protrudes slightly from under the hat. The cut part can be used for soup.
  6. Dip the prepared mushrooms in the marinade, mix.
  7. It is advisable to keep them in the marinade for about 3-4 hours, and it is better to marinate in the evening.

You can cook pickled mushrooms on a grill or on skewers.

Tips for making mushrooms:

  • For pickling as a whole, 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.
  • In larger and more mature mushrooms, the upper skin must be removed from the caps.

If you decide to use wild champignons, remember: young mushrooms have pink plates, while mature mushrooms have brown ones. In this they differ from poisonous pale grebes. For inspiration, another video recipe.

From time immemorial, pickled mushrooms have been considered an indispensable snack at festive feasts and family dinners. And now such a product is used everywhere in various salads.

But what about those who do not grow mushrooms in the region, do not have the opportunity to collect and marinate them? Of course, you can go to the supermarket and buy a factory jar of this delicacy there. But it's much better to make your own. Moreover, pickled instant champignons will not take you much time and effort. Most importantly, you will be sure that there are no flavor enhancers or other chemical additives in the mushrooms.

You can always serve such mushrooms not only as a snack dish, but also use them for filling pies, zrazy, pancakes, pies and pizza, as well as cook hodgepodge, stew or julienne with them.

Pickled champignons with garlic

This is a very quick recipe, it will take you 20 minutes at most. Choose sweet bell pepper of any color - yellow, green or red, this will not affect the taste in any way, but the appearance of the finished dish will be bright and interesting.

Taste Info Mushroom snacks

Ingredients

  • fresh champignons - 1 kg;
  • garlic cloves - 3 pcs.;
  • Bulgarian pepper - 1 pc.;
  • bulb bulb - 1 pc.;
  • water - 750 ml;
  • bay leaves - 2 pcs.;
  • black peppercorns - 10 pcs.;
  • dried basil - 1/2 tsp;
  • table vinegar (9%) - 80 ml;
  • granulated sugar - 1 tbsp. l.;
  • salt - 1 tbsp. l.;
  • olive oil - 2 tbsp. l.


How to cook quick marinated champignons

Start by preparing the marinade.

Pour water into a saucepan, add black peppercorns, basil and bay leaf to it. Send to the fire and bring to a boil.

After the water has boiled for 3-5 minutes, remove the dishes from the stove and pour vinegar, olive oil into it, add sugar and salt. Stir until the grains are completely dissolved.

Mushrooms do not need to be cleaned, there is practically no dirt in store-bought champignons. Just rinse them well under running water. For pickling, cut large mushrooms into halves or quarters. Boil the mushrooms in boiling water for about 5 minutes (they will decrease in volume by half), then drain the water and put them in a sieve or colander to drain the liquid.

Prepare vegetables. Rinse the sweet pepper, remove the stalk and seeds, cut into small cubes. Peel the onion, wash and cut into thin half rings. Peel and chop the garlic with a special tool or grate on a fine grater.

In a container that closes with a tight lid, combine mushrooms, peppers, onions and garlic. Stir gently.

Pour the cooked hot marinade over the vegetables and mushrooms. For 1 kg of mushrooms, 750 ml of marinade is enough, since champignons greatly decrease in size after cooking. Leave the container on the table open until the contents have completely cooled.

Close the container with a lid and send it to the refrigerator for 12 hours so that the marinade soaks all the ingredients well.

After this time, you will get an original, tasty snack - pickled champignons with garlic. Serve mushrooms with main dishes, use as a component of salads, an ingredient for making sauces, or just chop on a fork and put in your mouth - it's very tasty!

teaser network

Marinated champignons with soy sauce

Don't be afraid that the mushrooms for this recipe are minimally cooked. After all, they are edible in their raw form, and with us champignons will be marinated later. Due to the use of soy sauce, the mushrooms will turn out not quite the usual color - brown.

For this recipe, if you do not have balsamic vinegar, you can use wine or regular table vinegar. Also, extra spices and spices are not added here, so that the aroma of soy sauce and balsamic predominates in the finished snack.

Ingredients

  • fresh champignons - 0.5 kg;
  • soy sauce - 50 ml;
  • vegetable oil (odorless) - 50 ml;
  • balsamic vinegar - 50 ml;
  • salt - 0.5 tsp;
  • granulated sugar - 1 tsp;
  • ground black pepper - to your taste.

Cooking

  1. Rinse mushrooms thoroughly in cool water. It is best to buy small champignons so that they are whole and beautiful when served. But even if you come across large specimens, it's okay, cut them in half.
  2. Take a deep frying pan or saucepan, pour in soy sauce with vegetable oil, put sugar with salt and a little black pepper (it is better to use freshly ground pepper). Send the dishes to a slow fire and warm the marinade well, stirring constantly, so that the grains of sugar and salt are completely dissolved.
  3. Now put the prepared mushrooms on top and mix gently.
  4. Cover the dish with a lid and sweat the champignons over low heat for 6-8 minutes.
  5. Open the lid, pour in the balsamic vinegar, stir, and cover the mushrooms again. There is no need to add water, fresh champignons will release enough juice on their own. In the event that your mushrooms are slightly dried out, pour in a little water.
  6. As soon as you see that the mushrooms have released juice, remove the resulting foam and turn off the fire. Leave them under the lid until they cool completely.
  7. Arrange the cooled mushrooms in jars and refrigerate. By the way, if according to this recipe, boil the mushrooms in the marinade a little longer, then you can prepare them for long-term storage, you just need to lay them out hot in clean sterile jars and roll them up with lids. But usually this is not necessary, it is always better to prepare a new fresh batch.
  8. When serving, put pickled mushrooms on a plate and sprinkle with finely chopped fresh parsley and chopped garlic. You can use these mushrooms as a component of salads, or make cute tasty canapes with them for the festive table, strung on a skewer along with cherry tomatoes, cubes of cheese and ham.
Pickled champignons with butter

At home, you can quickly marinate champignons in another interesting way. This recipe uses vegetable oil instead of water for the marinade. Mushrooms are prepared very quickly and taste cannot be compared with store-bought ones. Definitely worth trying this option.

Ingredients

  • fresh champignons - 0.5 kg;
  • refined vegetable oil - 100 ml;
  • vinegar (apple or table) - 50 ml;
  • salt - 1 tsp;
  • granulated sugar - 2 tsp;
  • allspice peas - 2 pcs.;
  • bay leaves - 1-2 pieces;
  • black peppercorns - 4 pcs.;
  • cloves - 1-2 pcs.

Cooking

  1. Rinse the mushrooms in water and drain in a colander to drain excess liquid. Do not touch small and neat mushrooms, cut large ones into 2-4 parts.
  2. Prepare the marinade. Pour oil with vinegar into a saucepan, pour sugar and salt. Place the dishes on a small fire and stir to dissolve the bulk ingredients.
  3. As soon as the mixture begins to boil, transfer the prepared mushrooms to it. Stir, cover and simmer over low heat for 5 minutes.
  4. Now add cloves, peppercorns and parsley leaves, close again and keep on low heat for another 2-3 minutes.
  5. Turn off the heat and let the mushrooms cool down quite a bit. Then transfer the mushrooms to a clean jar, now let them cool completely, send them to a cool place for a couple of hours.
  6. Now the mushroom appetizer is ready, you can serve it to the table.

Cooking Tips

  • Spices and seasonings are desirable to lay in the marinade after it boils.
  • Remember that mushroom caps are absorbed and digested by the body better than legs. If there are problems with the digestive tract, then it is better to pickle only mushroom caps.
  • If you want to keep pickled champignons longer, then strictly observe the proportions of vinegar, it is the main preservative. Also pay special attention to the cleanliness of products, the sterility of jars and lids.
  • All of the above recipes are also suitable for pickling oyster mushrooms.

  • You can diversify the described methods for preparing pickled mushrooms by adding your favorite seasonings and spices. But remember that mushrooms are ideally combined with onions (bulb and green), dill, parsley and garlic. Of the fragrant spices, marjoram, cloves, ground nutmeg, coriander, tarragon, oregano, rosemary, basil, thyme, bay leaf are perfect for them. Of the peppers, preference is given to fragrant, black and white. But do not overdo it, the main thing is to enhance the taste and aroma of mushrooms with the help of spices and spices, and not kill them.

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

To preserve champignons at home you will need:

  • 1 kg fresh mushrooms
  • 1 liter of water
  • 5 leaves of parsley
  • black peppercorns
  • allspice peas
  • 1 st. a spoonful of salt
  • 1 st. a spoonful of sugar
  • 50 ml vinegar 9%

Cooking

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 washed and cleaned.

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

4. Washed champignons should be boiled in boiling water for at least 20 minutes, and then this water should be drained - it will no longer be needed.

5. Now the most exciting and crucial stage is loading the mushrooms. Banks are not filled to the very top, but only 3/4. After the last fungus is sent to the jar, you can put a leaf of bay leaf and peas of black and allspice, 2 things each.