The advantages of pickled mushrooms in front of forest mushrooms is that they are available all year round, and at a very reasonable price. Due to their neutral taste, these mushrooms willingly "get along" with any marinade and become a simple snack on the banquet table, which will make an ideal company for strong alcohol. About how to pickle the mushrooms for a variety of technologies, we'll talk further.
How quickly to pickle mushrooms?
To be the mistress who has time to prepare from a dozen snacks in advance of the celebration is not obtained by many, that is why such quick recipes have gained such popularity, allowing to achieve a similar result if time is short.
Ingredients:
- champignons - 530 g;
- olive oil - 145 ml;
- apple cider vinegar - 15 ml;
- garlic - 1 tooth;
- lemon peel - 1 tbsp. a spoon;
- a handful of oregano and basil.
Preparation
Champignons clean from the outer peel and any contaminants. Rinse the mushrooms, sprinkle them with a tablespoon of large salt and leave for half an hour. After a while, squeeze out all the excess moisture and dry the mushrooms with paper towels. Combine the oil with the vinegar together, add a chopped garlic chop, zest and sliced herbs. If fresh basil with oregano is not found, then replace them with dried analogs, a teaspoonful of both. Leave to marinate for another half an hour. Marinated mushrooms in oil, cooked at home ready. They are terrificly tasty in the company of grain mustard and crispy fresh bread.
How quickly to marinate mushrooms for frying on a fire in 5 minutes?
Intensive tastes of honey, vinegar and soy sauce , in the company of the pronounced taste of ginger, will be an ideal option for marinating mushrooms by express method. In five minutes the mushrooms will have time to absorb all tastes and will be ready for further manipulation.
Ingredients:
- champignons - 440 g;
- honey - 85 ml;
- soy sauce - 165 ml;
- vinegar - 165 ml;
- ginger - 5 cm piece.
Preparation
Preheat the soy sauce with honey and vinegar, not bringing to a boil. Put pieces of ginger in the fragrant marinade and remove it from the fire. Pour marinated mashed champignons and leave them for 5 minutes, after, drain all excess moisture and start cooking.
How to marinate champignons in Korean?
Ingredients:
- champignons - 490 g;
- sesame oil - 25 ml;
- sesame seeds - 1 tbsp. a spoon;
- carrots - 45 g;
- vinegar - 55 ml.
Preparation
Clean the mushrooms with a damp cloth, and then cut into thin slices. After peeling the carrots, also finely chop it. Mix the carrots with mushrooms and pour everything with vinegar. Add a pinch of salt and sprinkle the dish with oil. Leave the mushrooms for an hour, then proceed to the tasting.
How to marinate mushrooms for the winter?
Ingredients:
- champignons - 1.6 kg;
- apple cider vinegar - 265 ml;
- water 235 ml;
- thyme branches - 4 pcs .;
- laurel leaves - 3 pieces;
- branches of rosemary - 2 pcs .;
- garlic - 3 teeth;
- seeds of coriander, pepper (peas) - 1/2 tsp;
- cloves - 5 buds.
Preparation
Clean mushrooms from any contamination and quickly blanch. Separate the water with herbs, garlic and spices. After bringing the liquid to a boil, pour in the vinegar, cook another couple of minutes to remove the excessive sourness.
Blanched mushrooms spread on cans and pour boiling marinade along with laurel and thyme. Roll the containers with scalded covers. Marinated champignons at home must first be completely cooled at room temperature and only after that they should be stored for storage in the cool. Banks with champignons stand all winter.