How to pickle champignons: homemade recipes. How to pickle champignons at home How to pickle champignons at home deliciously

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.

Your mark:

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

Before marinating, wash the champignons thoroughly in running water and place them in a plate.



Take a wide container. We pour water into it. Add citric acid and stir until the crystals dissolve. We also transfer clean champignons from the plate here.



To prevent the mushrooms from darkening, but to remain white, cook them for 5 minutes in water with citric acid. After catching it with a slotted spoon, let it cool.



For the marinade, pour clean drinking water into the pan. We send granulated sugar and salt there. Mix and then add the remaining ingredients.



Lastly, pour the champignons into the pan and cook for 10 minutes. Then transfer the hot mushrooms along with the brine into a sterilized jar. We seal it hermetically. Turn the container upside down, cool it and send it to a cool place before the holiday.



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:

1. Sort out the mushrooms. Remove the tips of the legs; they usually contain particles of substrate.
2. Rinse selected fruiting bodies with water.
3. Heat two liters of water in a saucepan; when it boils, throw in the champignons.
4. Wait until it boils, boil the mushrooms for 5 minutes and drain them in a colander.
5. Pour 1 liter of water into a clean saucepan. Heat it to a boil.
6. Throw in cloves, laurel leaves, pepper. Add salt and sugar.
7. Boil the marinade for 2-3 minutes and place the champignons in it.
8. Cook for 15 minutes.
9. Add vinegar and continue cooking for another 5 minutes.
10. Place the hot mushrooms along with the marinade into the prepared jars and cover them with lids.
11. 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:

1. Grate fresh tomatoes. If they are not there, then you can take ketchup.
2. 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.
3. If the marinade seems neither salty nor very sour, add vinegar and salt. If it turns out very thick, add water.
4. Sort through the champignons. Select even, young and strong fruiting bodies of approximately the same size.
5. 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.
6. Dip the prepared mushrooms into the marinade and stir.
7. 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.

We look forward to your comments and ratings - this is very important to us!

Perhaps the most famous mushroom is the champignon. It has several names: cap mushroom, pecherka, but the most famous is pecherica. These mushrooms are appreciated and loved by many admirers of forest gifts. They grow almost everywhere: they can be found in the forest, park, clearing and even in your garden. There are a wide variety of uses for this product for culinary purposes. Marinated champignons occupy one of the leading places in the popularity of processing this mushroom.

Mushroom selection

Buying fresh champignons is not a problem at all these days. They are sold year round in grocery stores and supermarkets. In summer you can collect it yourself. The taste and quality of any dish depends on the correct choice of product. When buying pecheritsa in a store, you should pay attention to the product:

Mushrooms can be stored for no more than a week in the refrigerator. It is advisable to wrap them in newspaper and place them on the vegetable shelf. Champignons should be washed immediately before cooking.

Use in cooking

Chop the onion and marinate in the prepared amount of vinegar. Sort and wash the champignons. Bring water to a boil, add all spices. Be sure to taste it, if there is not enough salt or sugar, you need to add it.

Place the mushrooms in the marinade and cover with a lid. They will quickly begin to separate their juice, and there will be enough liquid. You need to cook after boiling for 10 minutes. Peel the garlic and cut into strips. Add garlic, pickled onions and vinegar to the mushrooms, stir, cover with a lid. Leave the dish in this form to cool completely. Place the cooled mushrooms in containers and put them in the refrigerator. The next morning the snack will be ready to use.

Recipes for canning mushrooms at home

Classic recipe for the winter

The recipe for how to properly pickle champignon mushrooms for the winter will be useful to many housewives. Moreover, they can be prepared at any time of the year.

For preparation you will need the following ingredients:

• Young pecheritsa - 2.5 kg.
• Sunflower oil - 300 ml.
• Vinegar 6% - 200 ml.
• Garlic - 1.5 heads.
• Water for brine - 1.3 l.
• Table salt - 25 gr.
• Spices.

The technology steps are as follows:

Making quick-cooking marinated champignons at home is as easy as shelling pears, and the result will be an amazing-tasting snack, devoid of harmful flavor enhancers and preservatives of dubious origin. The options for creating such a blank are varied and can be selected to suit your taste.

How to pickle champignons?

Instant marinated champignons are prepared in a spicy liquid marinade with or without water, with the addition of various flavorings, seasonings and spices.

1. If desired, mushrooms can be marinated using a quick express method, resulting in a savory appetizer that will be ready to taste after 5 minutes of cooking and after cooling.
2. Marinade for champignons can be prepared from table vinegar, apple cider vinegar, wine vinegar, soy sauce, with the addition of salt, sugar or honey, various spices and herbs.
3. For taste and aroma, garlic, onions, and less often vegetables are often added to the marinade: carrots, other aromatic roots, sweet bell peppers.

The most delicious pickled champignon mushrooms - a quick recipe

Cooked marinated champignons in 5 minutes of boiling will become an excellent appetizer and addition to meat culinary creations, an excellent component of salads or dishes using similar preparations. If you don’t like the taste and aroma of cloves, you can omit the buds or replace them with another spice.

Ingredients:

• champignons – 1 kg;
• garlic – 1 head;
• water – 100 ml;
• vinegar - 4 tbsp. spoons;
• cloves – 4 pcs.;
• laurel – 3 pcs.;
• allspice – 5 pcs.;
• black pepper – 10 pcs.;
• sugar – 2 teaspoons;
• oil – 100 ml;
• salt – 2 teaspoons.

Preparation

1. Pour water and oil into the pan and add all the ingredients.
2. Add mushrooms, cover the container with a lid and let the contents boil.
3. After 5 minutes of boiling and cooling, quick-cooking marinated champignons at home will be ready.

Korean marinated champignons – recipe

Marinated champignons, a quick method for which will be presented in this section, will appeal to fans of Korean savory snacks. If desired, you can additionally add grated carrots on a special grater to the mushrooms or serve the appetizer with finely chopped green onions and sesame seeds.

Ingredients:

• champignons – 800 g;
• garlic – 8 cloves;
• soy sauce – 4 tbsp. spoons;
• apple cider vinegar – 6 tbsp. spoon;
• coriander – 0.5 teaspoon;
• laurel – 4 pcs.;
• allspice – 6 pcs.;
• black pepper – 15 pcs.;
• parsley – 1 bunch;
• oil – 100 ml;
• salt – 1 teaspoon.

Preparation

1. Boil the mushrooms in salted water for 15 minutes, drain in a colander.
2. Mix oil, vinegar, soy sauce, chopped garlic, parsley and all seasonings, pour over the mushrooms.
3. After 7-10 hours, the marinated ones will be ready for testing.

Marinated champignons with garlic

The next option for preparing a snack is for those who like the dominance of garlic taste and aroma over other flavorings and spices. For maximum richness of taste and aroma, garlic is used here for fresh pickling and supplemented with dill or other herbs of your choice.

Ingredients:

• champignons – 1 kg;
• garlic – 1 head;
• dill – 1 bunch;
• water – 1 l;
• vinegar - 2 tbsp. spoons;
• laurel – 4 pcs.;
• black pepper – 10 pcs.;
• sugar – 4 teaspoons;
• oil – 100 ml;
• salt – 2 tbsp. spoons.

Preparation

1. Boil water with salt, pepper and laurel.
2. Add the mushrooms and boil from the moment they boil again for 10 minutes, place them on a sieve.
3. Grind the garlic, add dill, butter, sugar, vinegar and mushrooms.
4. After a couple of hours in the refrigerator, the champignons marinated with dill and garlic will be ready.

Instant marinated champignons with onions

Quick-cooked marinated ones at home are impressive in taste. Both mushrooms and all vegetables remain crispy, soaked in the taste of marinade and spices, and turn out juicy. Ideally, the workpiece should be left in the refrigerator for a day, but if necessary, a sample can be taken after 12 hours.

Ingredients:

• champignons – 600 g;
• garlic – 6 cloves;
• carrots and onions – 200 g each;
• greens – 1 bunch;
• water – 250 ml;
• vinegar - 2.5 tbsp. spoons;
• laurel – 1 pc.;
• sugar – 2 teaspoons;
• oil – 50 ml;
• salt – 2 teaspoons.

Preparation

1. Boil water with salt and sugar.
2. Add mushrooms and allow the brine to boil again.
3. Add all the spices, garlic, herbs, carrots, onions, add oil and vinegar.
4. Leave the marinated champignons with onions to cool on the stove, and then put them in the refrigerator for a day.

How to marinate champignons in soy sauce?

In addition to excellent taste, pickled ones have an appetizing rich color and incredible aroma. It is better to cut large mushrooms crosswise on the cap or prick them with a fork for better and faster soaking in the marinade juices, and leave small ones untouched.

Ingredients:

• champignons – 600 g;
• soy sauce – 150 ml;
• apple cider vinegar and oil – 150 ml each;
• laurel – 3 pcs.;
• sugar – 3 teaspoons;
• black pepper – 1/3 teaspoon;
• salt – 2/3 teaspoon.

Preparation

1. Combine oil, vinegar, soy sauce.
2. Add salt, pepper, sugar, bay and mushrooms.
3. Simmer the mushrooms with the sauce for 8-10 minutes, leave until cool, after which you can try the appetizer.

Spicy marinated champignons

For lovers of a pronounced spice, you can make delicious and piquant marinated champignons with chili. In addition to pepper and the traditional set of spices, an aromatic mix of curry spices is often used or coriander, turmeric and other aromatic components are added separately in arbitrary quantities to suit your taste.

Ingredients:

• champignons – 600 g;
• water – 80 ml;
• wine vinegar - 2 tbsp. spoons;
• oil – 5 tbsp. spoon;
• chili – 1-2 pcs.;
• garlic – 4 cloves;
• laurel – 1 pc.;
• sugar – 1 teaspoon;
• salt – 1 teaspoon;
• spices.

Preparation

1. Pour water, oil and vinegar into the pan, add all the herbs and spices, including finely chopped chili and garlic.
2. Add mushrooms to the marinade and bring to a boil.
3. After 7-10 minutes, remove the container from the stove and leave the snack until it cools.

Marinated champignons without water

Without water, you can cook marinated champignons in a bag, glass or enamel container. You can use raw mushrooms without heat treatment or pre-boil them for 10-15 minutes in salted water, and then let the broth drain and dry the mushroom mass from excess moisture.

Ingredients:

• champignons – 400 g;
• vinegar - 1.5 tbsp. spoons;
• oil – 130 ml;
• onion – 1 pc.;
• garlic – 3 cloves;
• coriander – 0.5 teaspoon;
• salt, pepper, parsley.

Preparation

1. The mushrooms are rinsed and placed in a bag or suitable container.
2. Mix oil, vinegar, grated garlic, chopped onion, salt, pepper and coriander.
3. Pour, mix the mixture and leave to marinate in the refrigerator for several hours or overnight, stirring from time to time.

Marinated champignons in apple cider vinegar

Marinated champignons with apple cider vinegar without adding water are as rich in taste as possible and will withstand the toughest competition among preparations of this kind. You can heat only the mushrooms with oil in a frying pan, and mix the ingredients of the marinade separately and pour them into the mushrooms, transferring them to a jar.

Ingredients:

• champignons – 0.5 kg;
• apple cider vinegar – 4 tbsp. spoons;
• oil – 120 ml;
• dried greens – 0.5 teaspoon;
• garlic – 3 cloves;
• sugar – 2 teaspoons;
• salt – 1 teaspoon;
• bay, pepper

Preparation

1. Pour oil and vinegar into a frying pan or saucepan.
2. Add chopped garlic, salt, sugar and all seasonings.
3. After the marinade boils, add prepared mushrooms.
4. After 5-7 minutes of repeated boiling, the mushrooms are removed from the stove and allowed to cool completely, after which they are transferred to a jar and stored in the cold overnight.

Marinated champignons with honey

Instead of sugar, honey is often added to the marinade, making marinated champignons at home more healthy and acquiring additional flavor notes. Special shades will be given by thyme, which can be used fresh or dried, and chili pepper, ground or in pods, will add spiciness.

Ingredients:

• champignons – 600 g;
• apple cider vinegar – 60 ml;
• oil – 90 ml;
• honey - 1 tbsp. spoon;
• garlic – 3 cloves;
• thyme – 2 sprigs;
• salt – ¾ teaspoon;
• pepper.

Preparation

Hello friends. Do you often buy pickled champignons? To be honest, in exceptional cases I also take them. For example, when you urgently need to make a salad. But believe me, they turn out much tastier at home than store-bought ones. I offer 5 proven recipes for making quick-cooking marinated champignons at home.

• How to pickle champignons

  You can prepare mushrooms in two ways - either quickly and they are ready in an hour, or in jars for the winter. In both options, it is better to undercook the mushrooms than to overcook them, turning them into mush. Champignons are eaten even raw. In addition, the mushrooms will be “ready” in the marinade.

  I would like 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 specified 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 funny video. 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 a no-cook method. Mushrooms cook very quickly. You will need the following components:

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

  We wash the mushrooms and place them in a colander - the excess water will drain away. Cut the peeled onion into thin half rings and the garlic cloves into slices. Heat a frying pan (no need to add oil) and place the champignons on it. During the frying process, the mushrooms should release juice. They need to cook for 5-6 minutes.

  In a bowl, mix vinegar with pepper, salt, sugar, bay leaf 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 the champignons.

  Next, transfer the mushrooms to a suitable container and pour in the marinade. Add garlic and onions here. Leave the snack until it cools. Once it cools down, we place 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:

  • kilo of champignons;
  • 2 liters of water;
  • 7 peas of allspice;
  • 3 tbsp. salt;
  • 2 tsp (without a slide) citric acid;
  • 3 pcs. carnations;
  • 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.

  Separately cook the marinade. Add salt, cloves, pepper, bay leaves and citric acid to water (2 liters). Pour the hot marinade over the champignons and boil for 2-3 minutes. Then turn off the gas and leave the mushrooms in the pan to cool. Next, transfer them cold to a jar. Place tightly and fill to the top with marinade. The remaining marinade can simply be poured out. Add butter here, as well as chopped garlic into slices.

  Cover the container with a lid, and then put the snack in the refrigerator. In this situation, the mushrooms turn out very beautiful - light in a transparent marinade. They come out like the most expensive store bought ones in glass jars.

  

  Marinade for champignons with onions and bell peppers

  Looks very nice with the addition of bright peppers. The appetizer is prepared from the following products:

  • 0.5 kg of mushrooms;
  • bell pepper (I recommend taking half yellow and half red);
  • onion;
  • 1 tbsp each sugar and salt;
  • 4 garlic cloves;
  • 5 tbsp. 9% vinegar;
  • 1 liter of water;
  • 1 tbsp. vegetable oil;
  • a little dry mustard 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, bay leaf, butter. We also enrich the composition with pepper, mustard and vinegar. Bring the marinade to a boil and immerse the mushrooms in it. You need to cook them for about 7 minutes.

  Afterwards we transfer the mushrooms to the jar. Add bell pepper, onion and garlic here. Cool everything and place it in the refrigerator. After 12 hours, the mushrooms are ready.

  

  How to cook marinated champignons in Korean in 15 minutes

  This snack is prepared in spices and soy sauce. Prepare the following products in advance:

  • 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.

  Wash the mushrooms and place in a colander. Chop the parsley and the garlic into slices. Mix coriander with oil, vinegar, sauce, herbs and garlic slices. Add pepper, bay leaf and salt here. Fry sesame grains in a clean frying pan and also add to the marinade.

  Place the champignons in boiling water and cook them over medium heat for about 15 minutes. Then we transfer the mushrooms into a jar and fill them with marinade. Cover the container with a lid, cool the snack and place it in the refrigerator overnight. That's all: the yummy is ready. Please come to the table :)

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

  Marinate champignons for the winter

  The mushrooms turn out amazing. For a kilo of champignons you need to take:

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

  Place the washed mushrooms in boiling water and add acid. Boil the champignons over medium heat for about 10 minutes. Afterwards, drain the liquid and place the mushrooms in a colander.

  Let's move on to preparing the marinade. Add sugar + salt + pepper, bay leaf, oil, vinegar and cloves to cold water (0.5 l). Cut the peeled garlic into slices and add to the marinade. Then put the container in which it was cooked on the fire and bring the mixture to a boil. And then, reducing the heat to low, cook the brine for 10 minutes.

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

  

  What can you cook from pickled champignons?

  I present to your attention a selection of original recipes. Moreover, both holiday ones, for example, for a birthday, and everyday ones at any time of the year. Most of all I like salads with pickled champignons. They are simple and tasty, so enjoy your hamster :)

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

  

  Salad with cheese and chicken

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

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

  Drain the mushrooms in a colander and then chop with a knife. Chop the chicken into cubes and place it in 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 minced garlic. Season it and add some salt, add mayonnaise. The dish is ready.

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

  Canapes with ham

  The following products will be needed:

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

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

  Salad with beans and ham

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

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

  

  Shred the ham and cucumber into strips. Cut the mushrooms into slices. Place 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 season 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 this dish, take:

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

  Boil rice and eggs and cool. Cut the champignons into slices. Grind green onions, eggs, crab sticks. Combine the ingredients, salt and pepper. Add mayonnaise and mix all ingredients thoroughly. The dish is ready. If you wish, you can decorate it with greenery.

  3 onions;

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

Cut the peeled potatoes into cubes and place them in a colander. We rinse the potatoes under cool running water - this is necessary so that the excess starch is removed. Grate the cheese on a coarse grater. Place 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 place the potatoes in boiling salted water. Add laurel here. Cook the root vegetable until almost done.

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

Place the puree into the pan where the potatoes were boiled. Mix everything and bring to a boil. Gradually add semolina, making sure 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 melts. 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 croutons.

Cook, my friends, and share your reviews of the dishes in the comments. And don’t forget to continue to be the first to learn useful and interesting things. And I tell you: see you again.

step by step recipe with photos

The hot pickling technique will allow you to quickly prepare pickled champignons at home. Thanks to this salting, mushrooms can be tasted within 5–6 hours after cooking. This dish is ideal as an appetizer with side dishes or meat dishes, and even with alcoholic drinks.

Champignons prepared in this way can be stored for about a week in a cold place, but only in the marinade. They can be added to salads, casseroles, soups, etc. - they taste absolutely identical to store-bought pickled mushrooms.

Ingredients

• 500 g champignons
• 2-3 bay leaves
• 0.5 tsp. coriander seeds
• 0.5 tsp. black peppercorns
• 400 ml hot water
• 2 tbsp. l. vinegar (9%)
• 2 tbsp. l. sunflower oil
• 1 tsp. salt
• 2 tsp. granulated sugar
• 2 garlic cloves

Preparation

1. Wash the champignons to remove any dirt and place them in a saucepan. Keep in mind that mushrooms decrease in size by about half during any heat treatment, so from 500 g of product you will get 250–300 g of pickled mushrooms. If you want to prepare more snacks, then accordingly increase the composition of all ingredients by two to three times.

2. Pour the prepared dry spices into the pan and cut the peeled garlic cloves into slices or slices - as you wish.

3. Pour in vinegar with sunflower oil, and then hot water. Place the pan on the fire and simmer for exactly 5 minutes from the moment it boils. Then turn off the burner.

4. Do not remove the mushrooms from the marinade - they must cool in it. This will happen in about 4–5 hours. As the mushrooms cool, they will shrink and absorb the marinade.

5. After the specified time, you can taste the prepared dish, seasoning it with herbs and onions, if you like fresh onions in a mushroom appetizer.

Note to the hostess

1. Before preparing champignons according to any recipe, some housewives soak them in order to wash them better. In this case, such a procedure will greatly damage: these mushrooms quickly absorb a lot of water, which subsequently prevents them from being soaked in the marinade. You shouldn’t keep champignons under a running stream for a long time either, especially since they don’t have sand on them, like forest ones. Dirt can be washed well from the legs and caps with a semi-rigid kitchen sponge. The remains of the mycelium can be easily removed with the blunt side of a knife. You can also use a new toothbrush; a soft baby toothbrush is perfect.

2. The smaller the snack mushrooms, the more pleasant they look. In addition, they do not have dark gray or black plates under the cap, and the flesh is denser and finely porous than that of large specimens. Even giant mushrooms are suitable for frying, but it is recommended to select miniature ones for pickling.

3. Marinated champignons have a universal compatibility with vegetables. Both summer and winter salads are made with them. They form harmonious combinations with boiled and soaked beets, sweet corn, arugula, shallots, canned peas, and beans. They replace potatoes in appetizers like herring under a fur coat, trying to reduce their calorie content - the result is tasty and original.