How to pickle champignons at home

Gala dinner, fun feast with friends, family dinner - weighty arguments for the ability to pickle champignons at home. Mushrooms are both an appetizer and an independent dish.

Champignons do not require trouble when pickling at home, nutritious and add sophistication to the table. According to chef Gordon Ramsay, pickled champignons are appropriate in antipasti dishes due to the spicy aroma and golden color. This idea is shared by Russian chef Konstantin Ivlev, offering to serve pickled champignons as a cold appetizer with onions and dill. Mushrooms are the central ingredient in dishes of Russian and French cuisine: julienne, Polyanka salad, yeast dough pie.

Calorie content of canned champignons

Champignon is a low-calorie protein product, for this reason it is recommended for athletes, people and people suffering from a lack of protein. It is important to note that protein of plant origin is absorbed worse than animal protein.

The average value of data on nutritional value of 100 grams of pickled champignons is indicated in the table:

Pickled champignons for the winter - a classic recipe

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

The yield of the finished product is 1 liter.

• Rinse mushrooms thoroughly 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 vinegar. It gives a sour taste, so its amount is selected according to taste preferences, but not less than specified in the recipe.
• Throw dried mushrooms into boiling water over high heat with spices. When the water boils again, it is necessary to reduce the heat and cook for at least 1 hour. In the process of cooking, the mushrooms acquire a yellowish tint and release juice.
• For preservation, distribute the hot mushrooms with the marinade in sterile glass jars and tightly close the lid.

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

Pickled instant mushrooms

Fast recipe preparation excludes canning, which ensures the preservation of the freshness of the snack and the minimum destruction of useful trace elements.

• Small fresh champignons - 500 g;
• Refined vegetable oil - 90 g;
• Vinegar 9% - 90 g;
• Onion - 1 head;
• Bay leaf - 3 pcs.;
• Clove - 5 pcs.;
• Garlic - 3 cloves;
• Allspice - 5 pcs.;
• Ground coriander - 0.5 tsp;
• Salt - 2 tsp;
• Sugar - 1 tbsp. l

1. Rinse the mushrooms thoroughly with warm running water from the remnants of the earth, mucus, insects.
2. Fry the champignons in a heated dry pan over medium heat for 5 minutes. Must go juice.
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 beginning of frying, add onion, garlic and marinade to the pan. Cover the pan, reduce heat and cook for 10 minutes. Stir twice.
6. Put mushrooms with marinade in a deep glass dish and let cool.
7. Done.

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 ones by the absence of vinegar in the recipe, and therefore are dietary food suitable for people with gastrointestinal tract disorders.

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

1. Rinse the mushrooms thoroughly with warm running water from the remnants of the earth, mucus, insects. Then pour into a deep pan, add 1 tsp. salt and cold water so that it covers the mushrooms by 2 cm. Warm over high heat until boiling.
2. Reduce heat to medium and cook 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, pouring each layer with salt.
5. Pour with hot boiled water, tightly close the lid.
6. With a blanket around, place the cans upside down in a dark, cool place.

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

How to marinate mushrooms on a barbecue

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

1. Wash the mushrooms thoroughly, cut off the peel from the hat, and dry.
2. Put in a deep pan, add salt and pepper to taste, mayonnaise so that it covers the surface of each mushroom.
3. Cover the pan and leave for 3 hours. Stir 4 times during this time.
4. Put champignons on skewers and fry on charcoal for 7 minutes.

What can be cooked with canned champignons

There are 3 ways to consume canned champignons:

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

The first method involves mushrooms as an additional side dish to 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.

As a snack, they are served with alcoholic beverages (for example, vodka) and in antipasti dishes to whet your appetite. In this case, fresh or pickled onions and dill are added to the mushrooms.

Canned Mushrooms - Main Ingredient mushroom juliennecooked with cheese and chicken, Polyanka salad and many other salads, which include beans, corn, squid, ham, potatoes.

Home-marinated champignons are especially tasty for the winter, as they are prepared taking into account individual taste preferences and from personally selected ingredients.