How to quickly marinate champignon mushrooms. Quick ways to cook delicious marinated champignons. Marinated champignons for the winter with nutmeg

How do we cook mushrooms? With a lemon in its own juice in 3 hours or with onions and spices in an express method in 15 minutes? Both instant recipes are in front of you, one is better than the other.

• Instant mushrooms in own juice with lemon

Quick marinated champignons in 15 minutes

Home-marinated instant champignons in 15 minutes will be an excellent alternative to traditional preparations for the winter, especially when guests are already on the doorstep and you need to quickly prepare a simple but tasty snack. Since the marinade already contains onions, vinegar, and sunflower oil, you don’t need to spend extra time preparing the mushroom dressing, the dish will be completely ready for serving.

The appetizer is very fragrant, and the mushrooms themselves keep their shape perfectly. In taste, they are very similar to traditional ones, the same sweet and sour and spicy. I additionally add a little hot pepper, which makes the taste even more pronounced and piquant.

Ingredients

• mushrooms 500 g
• onion 2 pcs.
• garlic 3 cloves
• hot pepper 2 g
• sugar 1.5 tbsp. l.
• salt 1 tsp
• bay leaf 2 pcs.
• 9% vinegar 3 tbsp. l.
• vegetable oil 2 tbsp. l.
• black peppercorns 6 pcs.
• carnation 2 pcs.

How to cook quick marinated champignons

Before serving, you can lightly sprinkle with finely chopped parsley.

Instant marinated champignons in own juice with lemon

If you have 3 hours left, try cooking according to this recipe - at home, champignons are marinated both quickly and unusually fragrant. Mushrooms are stewed in a pan without water: they themselves let out a lot of juice - this is the secret of the recipe. After some time, you need to add spices, oil, lemon and stew a little more, at the end pour in vinegar and send to marinate in a cold place. Actually, this is all science. The taste is excellent, mushrooms seem to be specially created for salads and pancake fillings.

Ingredients

• champignons of any size, fresh 600 g
• juicy lemon 1/2 pc.
• onion heads 1 pc.
• garlic 2 teeth
• rock salt 1 tsp.
• sugar or honey 1 tsp.
• vegetable oil 70 ml
• vinegar 9% 2 tablespoons
• dill, a mixture of ground peppers, coriander grains to taste

Hi friends. Do you often buy pickled champignons? Frankly, in exceptional cases, I also take them. For example, when you urgently need to make a salad. But believe me, at home they turn out much tastier than store-bought. I offer 5 proven recipes on how to make instant marinated champignons at home.

• How to pickle champignons

  There are two ways to cook mushrooms - either fast and they are ready in an hour, or in jars for the winter. In both cases, mushrooms are better undercooked than overcooked, turning them into porridge. Mushrooms are eaten even raw. In addition, the mushrooms will reach "to readiness" in the marinade.

  I want to draw your attention to the fact that champignon caps are easily absorbed by the body, which cannot be said about the legs. Therefore, it is better to exclude them from your diet if you have digestive problems.

  If you are preparing a snack for the winter, be sure to add the amount of vinegar indicated in the recipe to the marinade. It is good and will provide mushrooms with long-term storage.

  In the meantime, take out your Talmuds, where you will write down the recipes, watch the video joke. It turns out that mushrooms can be cucumbers 🙂

  By the way, I think picnic lovers will appreciate the delicious recipes from the article "".

  Marinate without water for 1 hour

  This is the no-boil method. Mushrooms cook very quickly. You will need the following components:

  • large onion;
  • 0.5 kilo mushrooms;
  • 8 peas of allspice and black pepper;
  • 1 tbsp salt;
  • 3 laurels;
  • 50 ml of 9% vinegar;
  • 2-3 garlic cloves;
  • 1 tbsp Sahara;
  • 150 ml vegetable oil.

  We wash the mushrooms and put them in a colander - the excess water will drain. We cut the peeled onion into thin half rings, and the garlic cloves into slices. We heat the pan (no need to pour oil) and put the mushrooms on it. In the process of frying, the mushrooms should release juice. It takes 5-6 minutes to cook them.

  In a bowl, mix vinegar with pepper, salt, sugar, parsley and oil. Add the finished marinade to the mushrooms, cover the pan with a lid and simmer for about 10 minutes. Every 2-3 min. Lift the lid and stir in the mushrooms.

  Next, transfer the mushrooms to the appropriate dishes and pour the marinade. Add garlic and onion to this. Leave the snack to cool. When it cools down, put it in the refrigerator, and after an hour we take a sample.

  

  Marinade recipe without vinegar and without oil

  Most recipes call for adding vinegar to the marinade. In this version, this component is not used. Instead, add citric acid.

  For this dish you will need:

  • a kilo of champignons;
  • 2 liters of water;
  • 7 peas of allspice;
  • 3 tbsp salt;
  • 2 tsp (without a slide) citric acid;
  • 3 pcs. cloves;
  • 2 bay leaves;
  • 4 garlic cloves;
  • vegetable oil.

  Bring the water to a boil, and then add 1 tsp. citric acid. Dip the washed mushrooms into this solution and cook for 2-3 minutes. Next, drain the liquid.

  We cook the marinade separately. In water (2 l) we send salt, cloves, pepper, parsley and citric acid. Pour the mushrooms with hot marinade and boil for 2-3 minutes. Then turn off the gas and leave the mushrooms in the pan to cool. Next, transfer cold to a jar. We lay tightly and fill to the top with marinade. The remaining marinade can be simply poured. Here we add oil, as well as sliced ​​\u200b\u200bgarlic.

  We cover the container with a lid, and then send the snack to the refrigerator. In this situation, the mushrooms are very beautiful - light in a transparent marinade. They come out like the most expensive store-bought in glass jars.

  

  Marinade for champignons with onion and bell pepper

  It looks very nice with the addition of bright peppers. The snack is prepared from the following products:

  • 0.5 kg of mushrooms;
  • Bulgarian pepper (I advise you to take half of yellow and red);
  • onion;
  • 1 tablespoon of sugar and salt;
  • 4 garlic cloves;
  • 5 tbsp 9% vinegar;
  • 1 liter of water;
  • 1 tbsp vegetable oils;
  • a little dry mustard in grains;
  • a few peas of black pepper;
  • 2 bay leaves.

  Grind pepper, garlic and onion. We cut the garlic into slices, the onion into half rings, and the pepper into slices. We wash the mushrooms.

  Boil water in a saucepan. As soon as it boils, add salt + sugar, lavrushka, oil here. We also enrich the composition with pepper, mustard and vinegar. Bring the marinade to a boil, and immerse the mushrooms in it. They need to cook for about 7 minutes.

  After the mushrooms are transferred to the jar. Add bell pepper, onion and garlic here. Cool everything and put it in the refrigerator. After 12 hours, the mushrooms are ready.

  

  How to cook pickled champignons in Korean in 15 minutes

  This appetizer is cooked in spices and soy sauce. Prepare in advance the following products:

  • 400 g mushrooms;
  • 3 tbsp vegetable oil (use refined);
  • 2 bay leaves;
  • 7 black peppercorns;
  • half a bunch of parsley;
  • 2 tbsp soy sauce;
  • 4 garlic cloves;
  • 1.5 tsp sesame seeds;
  • 3 peas of allspice;
  • 3 tbsp apple cider vinegar;
  • ¼ tsp chopped coriander;
  • salt.

  We wash the mushrooms and put them in a colander. We chop the parsley, and the garlic with plates. We mix the coriander with oil, vinegar, sauce, herbs and garlic plates. Add pepper, bay leaf and salt here. Sesame seeds are fried in a clean pan and also sent to the marinade.

  We lower the mushrooms into boiling water and cook them over medium heat for about 15 minutes. Then we shift the mushrooms into a jar and pour the marinade. We cover the container with a lid, cool the snack and send it to the refrigerator overnight. That's all: the yummy is ready. Please to the table 🙂

  By the way, instead of parsley, you can add cilantro. And the spiciness of this snack is adjustable. Here is the video recipe for this dish.

  Marinating champignons for the winter

  Mushrooms are amazing. For a kilo of champignons you need to take:

  • 5 tbsp 9% vinegar;
  • 7 tbsp vegetable oils;
  • 5 garlic cloves;
  • 500 ml of water;
  • 1 tbsp. sugar + salt;
  • 6 black peppercorns;
  • 3 laurels;
  • 1 tsp citric acid;
  • 2 pcs. carnations.

  Immerse the washed mushrooms in boiling water, add acid here. Boil the mushrooms over medium heat for about 10 minutes. After the liquid is drained, and the mushrooms in a colander.

  We proceed to the preparation of the marinade. In cold water (0.5 l), add sugar + salt + pepper, parsley, oil, vinegar and cloves. Cut the peeled garlic into slices and send to the marinade. Then the dishes in which it was prepared, put on fire, bring the mixture to a boil. And then, reducing the heat to low, cook the brine for 10 minutes.

  We lay out the mushrooms in sterile jars. How to quickly prepare the dishes, read the article about . Pour marinade over mushrooms. Then we sterilize them for 5 minutes in a micro and roll them up. From this set of products you will get 2 half-liter jars of mushrooms.

  

  What can be cooked from pickled champignons

  I present to your attention a selection of original recipes. Moreover, both festive, for example, for a birthday, and everyday at any time of the year. Most of all I like salads with marinated champignons. They are simple and tasty, so hamster to health 🙂

  Salad with pickled cucumbers and chicken breast

  Its recipe is as follows:

  • 200 g smoked chicken;
  • 200 g pickled mushrooms;
  • 2 large or 3 small pickled cucumbers;
  • a little green onion and parsley;
  • mayonnaise.

  Cut chicken, mushrooms and cucumbers into cubes. Chop green onions. Mix onions with cucumbers, meat and mushrooms. Add mayonnaise, and then mix everything thoroughly. Decorate with parsley sprigs on top.

  

  Salad with cheese and chicken

  This chicken salad is very tasty and filling. For it you will need:

  • 1 boiled chicken leg;
  • 100 g of hard cheese;
  • 3 boiled potatoes;
  • 3 boiled eggs;
  • a jar of pickled mushrooms (of course, use a half-liter blank);
  • 2 garlic cloves;
  • mayonnaise;
  • salt + pepper.

  Throw the mushrooms in a colander, and then chop with a knife. Chop the chicken into cubes and send it to a container with mushrooms. Grate the cheese on a coarse grater, adding to the rest of the salad ingredients.

  Cut the peeled potatoes and eggs into cubes and add to the salad. Then we enrich the dish with garlic chopped on a garlic maker. We pepper it and add it, add mayonnaise. The dish is ready.

  By the way, you can make a festive puff salad. To do this, replace the boiled meat with smoked chicken breast and add Korean-style carrots. It turns out very interesting. And here is the detailed video recipe:

  Canape with ham

  You will need the following products:

  • 200 g marinated champignons;
  • 100 g of hard cheese;
  • 50 g green onions;
  • 2 boiled eggs;
  • 100 g of ham;
  • 2 garlic cloves;
  • crushed black pepper.

  We will only need hats, and you can use the legs to make a salad. Grind cheese, onion, eggs and ham. Add here mayonnaise, chopped garlic with pepper. We mix everything thoroughly. We stuff mushroom caps with this mass. Insert a skewer into each canapé.

  Salad with beans and ham

  This dish is very easy to prepare. It is from the category of dishes "guests on the doorstep." We will cook it with canned mushrooms and beans. For the salad you will need:

  • a jar of canned red beans;
  • 300 g of ham;
  • 2 cucumbers (fresh);
  • 1 tbsp French mustard;
  • 200 ml natural yogurt;
  • half-liter jar of pickled mushrooms;
  • some green onions and dill.

  

  Straws chop ham and cucumber. We cut the mushrooms into slices. We recline the beans in a colander, and then add to the rest of the ingredients. Finely chop the dill, onion and parsley and add to the salad.

  Combine mustard with yogurt. And dress the salad with this mixture. Then mix all the ingredients thoroughly. The dish is ready - quickly call the guests to the table 🙂

  Salad with crab sticks

  To prepare such a dish, take:

  • 75 g of basmati rice;
  • 200 g pickled mushrooms;
  • some green onions;
  • 160 g crab sticks;
  • 3 chicken eggs;
  • salt + pepper;
  • mayonnaise.

  Rice and eggs are boiled and cooled. Cut mushrooms into slices. Grind green onions, eggs, crab sticks. We combine the components, salt and pepper. Add mayonnaise and mix all ingredients thoroughly. The dish is ready. If desired, you can decorate it with greenery.

  3 bulbs;

• 200 g (hard + processed) cheese;
• 4 potatoes;
• 2 tbsp semolina;
• 50 g butter;
• 2 carrots;
• half a liter jar of canned champignons;
• 3 leaves of lavrushka;
• greens;
• 1.5 liters of water;
• salt + spices (of your choice);
• crackers.

Cut the peeled potatoes into cubes and place them in a colander. We wash the potatoes under cool running water - this is necessary so that the excess starch is gone. Grate cheese on a large grater. We discard the mushrooms in a colander to remove excess liquid (but do not pour out the marinade). Chop the onion, it is better to grate the carrots on a coarse grater.

Then drop the potatoes into boiling salted water. Add lavrushka here. Cook the root crop until almost ready.

Melt the butter in a frying pan and fry the carrots + onions in it. A couple of minutes before the end of cooking, send the mushrooms to the pan. Then use a food processor or blender to puree the mushrooms, carrots and onions. In the process of pureeing, gradually add part of the mushroom marinade to the mixture.

We send the mashed potatoes to the pan where the potatoes were boiled. Mix everything and bring to a boil. Gradually add semolina, while it is necessary to stir the soup. Salt the dish. We enrich it with spices.

Add cheese here and mix thoroughly. Next, continue to cook the soup until the cheese is melted. Only all this time the food needs to be stirred. Otherwise, the cheese mass will settle to the bottom of the pan and burn. I recommend serving this soup with herbs and crackers.

Cook, my friends, and share your feedback about the dishes in the comments. And do not forget to continue to be the first to learn useful and interesting things. And I say to you: see you again.

Delicious mushrooms can be cooked in minutes. And just as quickly they are usually eaten. Appetizing marinated instant champignons at home are a good solution when there is very little time left to prepare for the holiday. I offer you a small personal selection of the best recipes for this appetizer.

Basic rules for marinating champignons

• Representatives of the Champignon family absorb moisture like a sponge. Therefore, it is recommended to wash them very quickly before cooking. If the caps are heavily soiled, it is advisable to remove the top layer by prying it with a knife. It is very convenient to clean the mushrooms with a new dishwashing sponge (hard side).
• It is desirable to marinate small mushrooms with hats that have not had time to “open up”. Then the marinade will remain transparent, and the snack will not darken even during long-term storage. Large ones - you need to cut into 4-6 parts so that they marinate faster. Dark plates from under the hat are removed if desired.
• Mushrooms do not require long cooking, so you can eat them immediately after the marinade has cooled.
• For pickling choose glass, enameled, ceramic dishes. Uncoated plastic and metal will react with the acid in the marinade.
• Onions, garlic, dill, cloves, all kinds of peppercorns, bay leaves, coriander and other seasonings go well with these mushrooms.
• Table vinegar in the marinade can be replaced with fruit analogues (apple, grape), lemon juice. But do not forget to take into account the concentration of the acid. Lemon juice will need 3-4 times more.

Spicy champignons marinated with onions, spices and vinegar

Required Ingredients:

Description of a quick way to cook fragrant pickled mushrooms:

Wash the mushrooms. In case of significant contamination, remove the outer film. Cut large mushrooms together with legs into pieces of arbitrary shape. Pour into a saucepan (saucepan). Pour clean. Put on medium heat. Cover with steam vent. After boiling, cook for 5 minutes.
Onion cut into thin strips.
Throw the boiled mushrooms into a colander. Wait for the liquid to drain.
Prepare the marinade. Mix salt, sugar and spices in a saucepan. Fill with water. Put on the stove.
Add the onion to the mushrooms, stir. Place in a suitable sized jar or container.
After boiling, cook the marinade for 1-2 minutes over medium heat. Remove from oven. Add vinegar. Pour in the oil. Stir.
Pour the mushrooms with the spice mixture. Stir. The appetizer will be ready in 10-15 minutes, when the mushrooms have cooled down a bit.
After cooling, store tightly closed jar in the refrigerator.

Delicious champignons marinated with lemon juice (without water)

List of required products:

Cooking order:

Wash (clean) the mushrooms. Leave the small ones whole, cut the large ones lengthwise into 2-4 pieces.
Prepare spices. Peel the garlic cloves, cut into thin slices. Take the indicated amount of two types of pepper, cloves, coriander and bay leaf. You can change the set of spices at will.
Pour the oil into a frying pan of a suitable size. Warm up. Add spices. Cook over moderate heat until the garlic is golden brown.
Send the mushrooms to the pan. Reduce heat to minimum. Cover the mushrooms with a lid. During cooking, a lot of liquid will be released. It is she who will become the basis of the marinade. After 3 minutes add salt and sugar. Stir. Continue to simmer covered for another 4-5 minutes.
Mushrooms should absorb the aromas of spices, soak in liquid. At the same time, they will noticeably decrease in volume.
Squeeze out the juice from the lemon. It is better to squeeze first into a bowl so that the bones and membranes do not get into the snack. The exact amount of juice is calculated experimentally (the size of lemons is different, the acid content is also). To make it easier to squeeze the juice, roll the lemon on the table, pressing it firmly with the base of the palm of your hand. Stir.
Finely chop the dill. It is not advisable to replace it with parsley - the taste will turn out to be less saturated. Add it to the mushrooms. Stir. After boiling, remove the pan from the heat.
Divide the appetizer into jars. Cool down. Close and store in refrigerator. Cooled mushrooms are ready to eat.

Sliced ​​champignons in a hot oil marinade in 5 minutes

Products:

Step by step cooking with photo:

Cut the mushrooms into plates (slices of arbitrary shape). The main thing is to be subtle and precise. Place the mushrooms in a large bowl.
Finely chop the dill. Pour over the mushrooms.
Mince the garlic.
Add ground pepper. Add salt.
Pour in the vinegar. Mix thoroughly.
Pour deodorized oil into a frying pan or saucepan. Warm up well. Pour into bowl with mushrooms. Stir quickly. Try immediately after cooling. But mushrooms that have been infused for a couple of hours in a cold place will be tastier.
Store the snack in the refrigerator, in an airtight container. Duration of storage - 2-4 days.

Would need:

How to pickle mushrooms in Korean:

Coarsely chop clean, dried champignons.
Boil until soft for 4-6 minutes after boiling. Throw it in a colander. After draining the water, transfer to a bowl. Add salt and sugar. Stir.
Mince the garlic. Remove the seeds from the hot pepper pod. Chop the flesh as finely as possible. Place the prepared spices in a bowl. Add coriander, paprika and ground black peppercorns.
Put the resulting Korean seasoning into the hot oil. While stirring, cook for a couple of minutes. After heat treatment, the sharpness of the spices will dull, and the aroma will intensify.
Cut the greens at the same time.
Pour the spices along with the oil over the mushroom slices. Send the greens there. Mix all ingredients quickly.
Marinate for at least 30 minutes. The flavor will intensify as it brews.

In my opinion, there is no such person who would not like pickled mushrooms. This is a great appetizer, side dish, and they look good on the festive table. Mushrooms pickled at home are a great option. We can definitely be sure that they do not contain any additives, flavor enhancers, etc. And recipes that are prepared quickly are always so tempting and so attractive. Therefore, let's try to pickle champignons in 5 minutes, well, or almost 5.

To prepare marinated instant champignons, we will prepare the products according to the list. Mushrooms are best taken in small sizes.

Pour water, vinegar into the pan, add salt, bay leaf, peppercorns, sugar, coarsely chopped garlic and sunflower oil.

We wash the mushrooms and put them in a saucepan with marinade. Let's cook. Cook for 5 minutes from the moment of boiling.

That's all in general! Cool the mushrooms and enjoy.

I transferred the mushrooms along with the marinade to a jar and put them in the refrigerator overnight. And all why? Because I sat and sat, and at ten o'clock in the evening I wanted to cook something.

Serve marinated instant champignons, sprinkled with onions - green or onion, as you like.

Happy snacks!

A gala dinner, a fun feast with friends, a family dinner are weighty arguments in favor of the ability to pickle champignons at home. Mushrooms act as an appetizer and an independent dish.

Mushrooms do not require the hassle of marinating at home, are nutritious and add sophistication to the table. According to Chef Gordon Ramsay, marinated champignons are appropriate in antipasti dishes due to their spicy aroma and golden color. This idea is shared by Russian chef Konstantin Ivlev, who suggests serving marinated champignons as a cold appetizer with onions and dill. Mushrooms are the central ingredient in Russian and French cuisine: julienne, Polyanka salad, yeast dough pie.

Calorie content of canned champignons

Mushrooms are a low-calorie protein product, for this reason they are recommended for athletes, people and people suffering from a lack of protein. It is important to note that vegetable protein is less digestible than animal protein.

The average nutritional value of 100 grams of pickled champignons is shown in the table:

Marinated champignons for the winter - a classic recipe

Marinating champignons at home for the winter eliminates the presence of unwanted preservative ingredients. The taste of the dish according to this recipe is devoid of extremes: moderately salty, with a slight sourness, mushrooms with bay notes in the aroma.

The output of the finished product is 1 liter.

Ingredients

Servings: 10

• Champignon 1500 g
• water 2 l
• vinegar 9% 100 ml
• salt 2 tbsp. l.
• sugar 2 tbsp. l.
• black peppercorns 6 grains
• bay leaf 3 sheets

per serving

Calories: 25 kcal

Proteins: 2.26 g

Fats: 0.64 g

Carbohydrates: 2.29 g

1 hour. 15 minutes. Video recipe Print

Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects, then put on a waffle towel in one layer to dry.

Boil water in a saucepan. Add salt, sugar, pepper and laurel. After 3 minutes, pour in the vinegar. It gives a sour taste, so its amount is selected according to taste preferences, but not less than that indicated in the recipe.

Throw dried mushrooms into boiling water with spices over high heat. When the water boils again, it is necessary to reduce the heat and cook for at least 1 hour. In the process of cooking, mushrooms acquire a yellowish tint and release juice.

For preservation, hot mushrooms, along with the marinade, are distributed in sterile glass jars and sealed with a lid.

Harvesting champignons for the winter is distinguished by the length of time the mushrooms stay in the marinade, which ensures the full disclosure of the taste of each ingredient.

Marinated instant mushrooms

Cooking according to a quick recipe eliminates canning, which ensures the preservation of the freshness of the snack and minimal destruction of useful trace elements.

Ingredients:

• Fresh champignons of small size - 500 g;
• Refined vegetable oil - 90 g;
• Vinegar 9% - 90 g;
• Onion - 1 head;
• Bay leaf - 3 pcs.;
• Carnation - 5 pcs.;
• Garlic - 3 cloves;
• Allspice peas - 5 pcs.;
• Ground coriander - 0.5 tsp;
• Salt - 2 tsp;
• Sugar - 1 tbsp. l.

How to cook:

1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects.
2. Fry the mushrooms in a preheated dry frying pan over medium heat for 5 minutes. Juice should go.
3. Cut the onion into thin half rings, garlic into slices.
4. In a separate container, mix the ingredients for the marinade: olive oil, vinegar and all spices.
5. After 5 minutes from the start of frying, add onion, garlic and marinade to the pan. Cover the pan with a lid, reduce the heat and cook for 10 minutes. Mix twice.
6. Put the mushrooms with the marinade in a deep glass dish and let cool.
7. Ready.

Videos cooking

The finished dish is stored in the refrigerator in a closed container for 10 days.

How to salt champignons in jars - a simple recipe

Salted champignons differ from pickled mushrooms in the absence of vinegar in the recipe, and therefore are dietary food suitable for people with gastrointestinal disorders.

Ingredients:

• Fresh champignons - 2 kg;
• Onion - 3 heads;
• Salt - 4 tbsp. l. (120 g);
• Mustard seeds - 1.5 tbsp. l.;
• Bay leaf - 5 pcs.;
• Allspice peas - 10 pcs.

Cooking:

1. Rinse the mushrooms as thoroughly as possible with warm running water from the remnants of the earth, mucus, insects. Then pour into a deep saucepan, add 1 tsp. salt and cold water so that it covers the mushrooms by 2 cm. Heat over high heat until boiling.
2. Reduce heat to medium and simmer for 7 minutes. Throw the mushrooms in a colander, let the water drain. Cut the onion into thin rings.
3. Put onion, pepper and washed bay leaves in sterilized glass jars.
4. Add champignons to the jars, sprinkling each layer with salt.
5. Pour in hot boiled water, tightly close the lid.
6. Wrapped in a blanket, put the jars upside down in a dark, cool place.

Despite the simplicity, the recipe is piquant - it contains mustard seed, which enhances the golden color of the appetizer and emphasizes the original taste of champignons.

How to pickle champignons for barbecue

There is a peculiarity with champignons: with an illiterate approach, the mushroom juice evaporates, and the champignons become dry and hard. The secret lies in the marinade, which preserves the texture and juiciness of the mushrooms.

1. Wash mushrooms thoroughly, cut off the skin from the cap, dry.
2. Put in a deep saucepan, add salt and pepper to taste, mayonnaise so that the surface of each mushroom is covered.
3. Cover the pot with a lid and leave for 3 hours. During this time stir 4 times.
4. Put mushrooms on skewers and fry on coals for 7 minutes.

What can be cooked with canned champignons

There are 3 ways to use canned champignons:

1. Like a side dish.
2. Like a snack.
3. As part of salads and other dishes.

The first method involves champignons as an additional side dish for meat and poultry dishes. At the same time, they are combined with potatoes and served chilled to give juiciness to the whole dish and create a refreshing temperature contrast.

Home-marinated champignons are especially tasty for the winter, as they are prepared according to individual taste preferences and from hand-picked ingredients.