TOP 10 recipes for quick-cooking marinated champignons at home for the winter

Mushrooms are an affordable product for every person that can be eaten almost every day. Marinated champignons are one of the most popular dishes. It is so common that not a single holiday is complete without it. These mushrooms can be distinguished from others by their appearance, and they do not contain poison.

Useful properties of mushrooms

Common champignons can be found in food markets. They are white in color and have a fleshy texture. In young mushrooms, the cap is bent inward and pressed against the short stem. It is smooth on top, and the inside of the cap is lamellar. When sliced, champignons give off a pleasant mushroom aroma.

For pickling, you can use not only purchased ones, but also wild ones. They grow in coniferous and mixed forests. Champignons actively appear above the ground in mid-summer and bear fruit until frost. New specimens appear every 12 days, so you can reap a rich harvest during the season.

The difference between wild and artificial champignons lies in the cap. In the first case it is much larger. When young, the mushrooms are ovoid in shape. As it develops, the cap straightens and takes the shape of a plate. The surface of the cap is fibrous and brown in color.

Both forest and artificially grown champignons can be eaten. They have a lot of advantages. Tasty and aromatic can reduce blood cholesterol levels. Thanks to their structure, they quickly eliminate hunger, and the feeling of fullness remains for a long time after eating them.

Champignons have a high protein content, the level of which is higher than in eggs and meat products. Despite this fact, it is easily absorbed by the body. Champignons are a source of amino acids, vitamins, phosphorus and other useful substances. Potassium supports the circulatory system in the body and also improves metabolic processes.

Prepare the necessary ingredients

To get a good dish of excellent quality, mushrooms must be prepared. The procedure is as follows:

1. Selection of raw materials. Whole mushrooms are selected for pickling. Wormy, broken, dry or old specimens are not used.
2. Cleaning and washing.The ends of the legs are always cut off before washing. Hats are cleaned of dirt, sand, dry leaves and midges. The product is then washed in water and, if necessary, repeated twice.
3. Heat treatment. Preparation of preparations always includes this stage of preparation of mushrooms.

Mushrooms grown under artificial conditions do not require long cooking. Just a few minutes in boiling water will soften them. Wild mushrooms must be boiled twice. At the same time, change the water after each cooking.

Delicious recipes for marinating champignons at home

Pickled mushrooms can be bought at the supermarket in the preservation section. But, unfortunately, their taste leaves much to be desired. So why not cook your own champignons at home? Moreover, this is done very easily. The cooking recipe is so simple that even a beginner can handle it.

Classic recipe

Required components:

• 1 kg of raw materials;
• bay leaf (one large or 2 small);
• 5 grains of black pepper;
• 2 tsp. Sahara;
• 2 tsp. salt;
• 0.5 cups vinegar;
• 1 liter of water.

Cooking steps:

1. Prepared mushrooms are washed under water. After this, you need to lay them out on a paper towel to remove any remaining moisture.
2. Place the ingredients of the dish, except mushrooms, into the pan and bring until bubbles appear. This creates a marinade.
3. The champignons are boiled in water for 10-15 minutes. Then they are taken out of the water.
4. Soft mushrooms are added to the marinade and wait for everything to boil.
5. Cook the champignons over low heat for at least 30 minutes.
6. After this time, remove the pan from the heat and leave until it cools completely.
7. As soon as the liquid has cooled, the mushrooms are placed in jars and the marinade is poured on top. Cover each container with a lid and place in a cool place.

For pickling, try to use small or medium-sized mushrooms. Large specimens are recommended to be cut into 2-4 parts. This must be done so that the product is completely cooked. Some housewives prefer to cut champignons regardless of size.

This classic recipe is used by most housewives. Despite the ease of preparation, the mushrooms are tasty and aromatic. From the given amount of ingredients you get 4 jars of 0.5 liters. The ingredients in the marinade prevent the mushrooms from browning, and they can be stored in the refrigerator for 2 to 3 weeks.

Marinated champignons can be eaten separately from other foods or used as ingredients in a dish.

Marinated in wine

Recipe Ingredients:

• 0.5 kg champignons;
• 100 ml sunflower oil;
• bay leaf - 2 pcs.;
• allspice - 3 pcs.;
• 200 ml white wine;
• 2 tbsp. l. vinegar;
• salt.

Cooking process:

1. The first step in cooking is washing the mushrooms and, if necessary, cutting them.
2. Then they move on to preparing the marinade.
3. Vinegar, wine and sunflower oil are mixed in one container and brought to a boil.
4. After this, turn off the stove and add the remaining ingredients. At the end, mix everything thoroughly.
5. Place the pan with the marinade on the fire and bring it to a boil again. Pour mushrooms into the liquid and cook for 40 minutes.
6. The dishes are removed from the stove, covered with a lid and left to infuse.

It is not necessary to place the mushrooms in jars; they can be left in the pan. And after cooking, fill jars or any other containers.

Mushrooms are prepared very quickly according to this recipe. But they can be eaten only after 3 days. During this time, the champignons will soak in the marinade and become saturated with the flavors of other ingredients.The result is a dish that can be served with any side dish.

Recipe with carrots in jars

Marinated canned mushrooms according to this recipe not only have an attractive appearance, but also an amazing taste. The cooking process is simple, but requires compliance with some features. Ingredients for the dish:

• 500 g fresh champignons;
• 100 g carrots;
• 5 cloves of garlic;
• 1.5 bay leaves;
• 2 medium sized onions;
• 3 tbsp. l. vinegar;
• 1.5 glasses of water;
• a bunch of any greenery;
• half a glass of vegetable oil;
• 1 tbsp. l. Sahara;
• 1 tsp. salt.

Preparation of pickled mushrooms with carrots:

1. The champignons are cleaned of dirt and washed.
2. Boil water in a saucepan along with sugar and salt.
3. Mushrooms are added to the hot liquid and left to cook.
4. The carrots are grated on a coarse grater, and the onions are cut into strips.
5. Cut the garlic into slices and chop a bunch of fresh herbs.
6. All crushed ingredients are sent to the pan with mushrooms and continue to cook.
7. At the end of cooking, add the remaining ingredients to the mass, remove from heat and leave the container covered with a lid until it cools completely.

The resulting mushrooms can be placed in trays and sent to the refrigerator or rolled up for the winter. When choosing the second option, the champignons are not removed from the heat and, during the cooking process, the required amount is poured into a jar and rolled up with a key. The savory mushrooms require no further processing after opening the jar and are suitable for consumption.

Low temperature conditions help preserve taste for a long time.

With mustard seeds

The cooking recipe resembles the classic one, with the exception of some nuances. An additional ingredient is mustard, or more precisely, its seeds.They are added along with other ingredients and cooked in a pan with mushrooms. The taste is delicate with spicy spicy notes of mustard.

The finished mushrooms are placed in jars after cooling and placed in a cold place for storage. They can also be sealed in jars and left as a snack until cold weather sets in to enjoy delicious champignons. The vinegar in the composition will help extend the storage time. At the same time, you don’t need to worry that the mushrooms will lose their juiciness, they will be just as elastic and become tastier.

Mushrooms with garlic

Using something as simple as garlic can also add variety to the flavor of the dish. In order to prepare pickled champignons, you will need the following ingredients:

• 500 g champignons;
• onion - 1 pc.;
• 4 garlic cloves;
• 1 tbsp. l. vinegar;
• 80 ml vegetable oil;
• 150 ml water;
• 1 tsp. Sahara;
• 0.5 tsp. salt;
• 10 black peppercorns;
• 3 cloves.

Step by step recipe:

1. To prepare the marinade, cut the onion into half rings and slice the garlic.
2. The ingredients are poured into a pan, adding salt, spices, peppercorns, vinegar, water and vegetable oil.
3. Whole or chopped mushrooms are poured into the pan with the marinade and placed over medium heat.
4. The champignons are cooked exclusively under a closed lid until bubbles appear.
5. After the mixture boils, you need to count 10 minutes, making sure that the liquid does not boil away.
6. After this, they are removed from the stove and left to cool.

It is convenient to cook mushrooms in the evening. Since they will have time to brew overnight and cool down. In the morning, they can be put into jars and placed in a suitable place for further storage. If mushrooms are being prepared for a big holiday, there is no point in putting them in jars.They are kept in a large pan in the refrigerator and taken as needed.

With apple cider vinegar

Mushrooms with apple cider vinegar as a marinade are no less tasty. For the recipe take the following ingredients:

• 0.5 kg of mushrooms;
• 130 ml oil (vegetable);
• 85 ml apple cider vinegar;
• 3 cloves of garlic;
• 1 tbsp. l. Sahara;
• 0.5 tbsp. l. salt;
• bay leaf and black peppercorns to taste.

How to prepare the dish:

1. All ingredients are prepared and mixed in any large container. This could be a saucepan or deep frying pan.
2. Then the container is placed on the fire and boiled.
3. During cooking, add chopped mushrooms and leave until the mixture begins to boil.
4. After this, the mushrooms should boil for at least 7 minutes.
5. Once they have cooled, they can be placed in jars and taken to the cellar.

If you marinate mushrooms according to this recipe, you can enjoy the dish after 4 hours. To keep champignons on hand, they are stored in the refrigerator. Too large a batch should be taken out to the basement and taken as needed. The recipe for pickled mushrooms deserves the attention of housewives.

Marinate in Korean

Another option for creating aromatic and tasty mushroom preparations for the winter. Ingredients for the dish:

• 0.5 kg of fresh champignons;
• 5 cloves of garlic;
• 1 tbsp. l. vinegar;
• 650 ml water;
• 20 g sesame seeds;
• 3 tbsp. l. soy sauce;
• hot peppers;
• Bay leaf;
• 55 ml vegetable oil;
• a bunch of fresh parsley;
• salt to taste;
• a pinch of ground black pepper.

Steps for preparing pickled mushrooms in Korean:

1. After preparation, they are filled with water, salted and put on fire.
2. Add bay leaf to the mixture and cook for 20 minutes.
3. Peel the garlic and cut each clove in half.
4. The greens are washed and finely chopped.
5. The crushed ingredients are placed in a suitable container.
6. Soy sauce, ground pepper, vinegar and several rings of hot pepper are added to the garlic and herbs.
7. Sesame seeds are lightly fried in a frying pan and added to the mixture along with vegetable oil.
8. Mushrooms are added to the prepared marinade immediately after cooking. Stir everything until the ingredients are combined.

The container with mushrooms is left on the table so that they cool completely. During this time, the mass is stirred several times so that the champignons are saturated with the marinade. After the dish has cooled, it can be placed in the refrigerator. To make it more convenient, you can put it in plastic containers or jars.

A quick way to marinate in a hot oil marinade

To quickly cook mushrooms you will need:

• 500 g champignons;
• 6 tbsp. l. vegetable oil;
• a bunch of dill;
• 3 cloves of garlic;
• 0.5 tsp. salt;
• a pinch of ground black pepper;
• 3 tbsp. l. vinegar.

Preparation:

1. Each mushroom is cut in half and chopped into slices. At the same time, make sure that they are thin.
2. They are placed in a large bowl and covered with chopped herbs.
3. Chopped garlic and ground pepper are also added to the champignons.
4. Salt the mixture and pour in the vinegar, stirring thoroughly.
5. Heat vegetable oil in a frying pan and add it hot to the mushrooms. At this stage, it is important to stir the mixture quickly so that the oil covers each piece.

Mushrooms are ready to eat. But to make them even tastier, they are left to soak for an hour. Despite the simplicity of preparation, the appetizer turns out tasty and contains savory notes. The dish is stored for 5 days, so it needs to be eaten as quickly as possible so that it does not spoil.

With citric acid

You can prepare mushrooms in another way without using vinegar. Without this component, the taste is not as rich. If for one reason or another the housewife cannot use it, it is recommended to try replacing vinegar with citric acid. The dish is prepared quickly, after which it can be eaten immediately.

The preparation steps completely coincide with the classic recipe. But instead of vinegar add 1 tsp. citric acid. After the mushrooms are boiled, they are seasoned with oil and placed on the table. Garlic is also added to taste. Champignons can be prepared in small quantities to be used as an ingredient in other dishes.

Methods for storing pickled mushrooms

Preparing pickled champignons is possible for quick consumption or for future use. In the first case, there are not so many mushrooms, the amount of which is calculated for consumption up to 5 days. The second case involves canning under a hard lid. At the same time, they try to make as many preparations as possible in order to enjoy champignons in the winter.