Marinating is the most reliable way of harvesting, thanks to the preliminary temperature treatment and the creation of an acidic environment. Today we will tell you how quickly and tasty to prepare marinated mushrooms champignons. They turn out to be incredibly delicious, and such an appetizer will revive any table.
How to pickle mushrooms mushrooms at home?
Ingredients:
- fresh champignons - 500 g;
- laurel leaf - 3 pieces;
- bulb - 1 piece;
- sugar - 1 tbsp. a spoon;
- vinegar - 50 ml;
- garlic - 2 cloves;
- vegetable oil - 150 ml.
Preparation
So, we take small mushrooms, we wash them well and put them on a heated dry pan. Stir fungi, stirring, for about 5 minutes, so that they let the juice. At the same time, we prepare marinade: we combine vegetable oil with vinegar, we throw laurel leaves, sugar and salt. Pour the resulting mixture into mushrooms and cook under a lid on a slow fire for 10 minutes. Onions and garlic are cleaned and cut into thin plates. Ready champignons are transferred to a small saucepan, add the prepared vegetables, mix and leave at room temperature.
Marinated champignons mushrooms for the winter
Ingredients:
- fresh champignons - 500 g;
- vegetable oil - 120 ml;
- apple cider vinegar - 80 ml;
- salt fine - 1 teaspoon;
- sugar - 2 tsp.
- garlic - 3 cloves;
- cloves - 2 pcs .;
- laurel dry leaf - 2 pieces;
- dill - 1 bunch.
Preparation
So, to quickly prepare marinated mushrooms, mushrooms are thoroughly washed and piled in a saucepan. Fill with sunflower oil and apple cider vinegar, add salt, sugar, cloves, bay leaves and chopped greens. We mix everything thoroughly, put the dishes on a small fire and bring them to a boil. Throw garlic, squeezed through the press, and boil all 5 minutes, and then cool at room temperature. We pour the contents into glassware, seal it tightly with a lid and put it into the refrigerator. After 5 hours, delicious and flavorful pickled mushrooms are ready.
Marinated mushrooms champignons of fast cooking
Ingredients:
- fresh champignons - 1 kg;
- vinegar wine - 1 tbsp. a spoon;
- water - 0.5 tbsp.
For marinade:
- vegetable oil - 6 tbsp. spoons;
- water - 2 items;
- vinegar - 4 tbsp. spoons;
- mustard in beans - 6 teaspoons;
- seeds of coriander - 2 teaspoons;
- sugar - 2 tsp.
- salt fine - 2 tsp.
Preparation
Mushrooms are washed and processed. We boil a little water in the saucepan, throw the mushrooms and add the vinegar. Cook for 5 minutes, and then discard the mushrooms in a colander. Mustard seeds, sugar, coriander and salt are poured in clear water and brought to a boil. Ready marinade we cool, pour into it vegetable oil and vinegar. Fill the hot broth with mushrooms and cool, sending for a day in the refrigerator.