Champignon salad “Simple. Marinated champignons: recipes for pickled champignons quickly and tasty Spicy soy sauce marinade

Champignons marinated with carrots "Amazing"

I am sharing with you my most secret - an amazing recipe for pickled mushrooms. I do this miracle for all holidays and in general, for any occasion, with or without reason. “Canned” mushrooms are no longer recognized in our house, only our own homemade ones with carrots and garlic...

By the way, it will be said that everyone who has tried these mushrooms must take the recipe and cook them themselves.
The champignons turn out tender, slightly sour and have a wonderful mushroom smell, the carrots have a little crunch, in general, just excellent. Marinate for 1-2 days, marinating time depends on the room temperature and your individual preferences.

I recommend this recipe as a crazy lover of all things mushroom who has found the best.

Champignons - 1 kg
small carrots - 1 pc.
sugar - 2 tbsp. l.
salt - 4 tsp.
bay leaf - 3-4 pcs.
vinegar - 150 g
garlic - 10 cloves
black peppercorns - 5 grains

Rinse the mushrooms under water and cut off any stems that are too long. Cut into small pieces. Small mushrooms do not need to be chopped.

Place the pieces in a saucepan with boiling water and boil over medium heat, uncovered, for 30 minutes.

Drain the mushrooms in a colander and cool.

Prepare the marinade. To do this, place a bowl with 1 liter of water on the fire and bring to a boil.

Cut the carrots into rings or whatever you like, throw them into boiling water and boil for 4-5 minutes.

Cut the garlic into slices and add to the carrots.

Then add salt, sugar, vinegar, peppercorns and bay leaf. Let it boil for 1 minute and remove from heat. Cool.

Place the cooled mushrooms in a bowl where they will marinate for the next two days, and pour over the cooled marinade.

Leave in the kitchen for one day.

After 24 hours, transfer to the refrigerator and, tasting periodically, finish marinating. It took me two days. Sometimes it turns out faster (in the case when the apartment is hotter, for example, in the summer).

Serve garnished with finely chopped green onions and sprinkle with vegetable oil. Green onions can be replaced with regular ones by chopping them into half rings.

Champignons marinated for the winter can be either an excellent appetizer, an ingredient in a salad, or used in the preparation of complex vegetable dishes. We also suggest that you familiarize yourself with options for how to marinate champignons to prepare mushroom kebabs - a fairly popular dish lately.

Marinated champignons for the winter in tomato paste have a piquant taste. They can be used to prepare vegetable stew or served with mashed potatoes and pasta.

Prepare ingredients for canning:

fresh unopened mushrooms 0.6 kilograms;
raises butter 50 g;
bay leaf 2 pcs.;
vinegar or citric acid.

For pasta:

red tomatoes 1 kilogram;
salt 2 tsp;
sugar 50 gr.

First, prepare homemade tomato paste: pour boiling water over the tomatoes, and after a couple of minutes, remove the skins and grind in a blender until smooth. Pouring boiling water will allow the peels to come off and move away from the pulp more easily, making it easier to peel the tomatoes.

Place the mixture in a saucepan, add sugar and salt. Boil over low heat until thick.

While the pasta is cooking, prepare the mushrooms: ideally choose young, small mushrooms without damage. Wash thoroughly and boil for a quarter of an hour, then simmer with the same broth and adding oil. Cook until the product reaches the desired softness. Now you can add tomato puree, diluted with warm water in equal quantities. In this case, you will need 400 g of paste. Leave to simmer over low heat.

In the meantime, prepare the jars - wash and wipe dry.

Bring the dish to a boil, simmer for a few minutes and put into jars. There should be 1.5-2 cm free from the neck in the jar. Sterilize filled jars on the stove - 40 minutes is enough for half-liter jars, and 1 hour for liter jars.

Close the lids tightly, wrap them in terry towels and refrigerate for a day. Then we move it to a dark place with a low temperature.

Cooking for the winter in Korean

Fragrant, delicious mushrooms are made in Korean. Spicy and delicious, they are suitable for an appetizer or as a side dish:

champignons 800 gr;
carrots 1 kilogram;
medium garlic 1 head;
salt 1 tsp;
sugar 3 tbsp. l.;
vegetable oil 100 gr;
vinegar 5 tbsp. l.;
black pepper 1 tsp;
red pepper to taste (for mild spiciness, ⅛ tsp is enough).

Prepare the mushrooms: wash off the soil, trim off any damage (if any), and, if necessary, cut off the dried stem. Pour in water and set to simmer - once it starts boiling, let stand for 3-5 minutes.

Peel the vegetables and rinse under running water. Carrots need to be grated to prepare Korean dishes. Next, you will need a spacious container for mixing all the products, so it is better to immediately grate the carrots into a large food bowl.

By this time, the mushrooms will be ready, you need to drain the liquid from them, rinse them in a sieve to remove any remaining foam and mix with the carrots. Add any vegetable oil, squeeze out the garlic and mix thoroughly. Add salt, sweeten, pepper, add vinegar and mix again.

Leave the cooked Korean mushrooms in the refrigerator for a day. Afterwards you can serve it, or close it in jars and store it in the refrigerator for no more than a month.

With onions and carrots

A simple and quick recipe for pickled mushrooms with vegetables:

mushrooms 1 kilogram;
filtered water 1 l;
salt 1 tbsp. l. + 1 tsp. for preparing mushrooms;
sugar 1 tbsp. l.;
mustard, coriander and peppercorns;
bay leaves 2-3 pcs.;
medium onion 2 pcs.;
carrots 2 pcs.;
sweet pepper 1 pc. (optional, adds a slight sweet note);
vinegar 200 gr.

Gently wash the main component, keeping the top crust. Place in boiling water with a teaspoon of salt and simmer for 10 minutes.

Prepare the marinade: peel the vegetables, divide the bell pepper into small cubes, and also chop the onion. Grind the carrots on a grater.

In a large container, mix spices, salt and sugar, stir well and leave to infuse. In a separate bowl, combine onions, carrots, peppers and vinegar so that the vegetables are thoroughly soaked in vinegar.

Set the prepared marinade to boil. Once it boils, add the mushrooms and bring to a boil again. Remove from the stove, add the vegetables and vinegar, stir and wait until it cools.

Place the cooled dish into jars, close tightly and store in the refrigerator. In cold conditions, mushrooms last quite a long time, but we still do not recommend leaving them for more than a month.

On a note. You can use any vinegar (apple, wine). As seasonings, you can add coriander and ginger root, cut into small rings.

How to quickly pickle champignons for the winter?

A very quick recipe for pickled mushrooms, which can be prepared both in winter and in any other season, and after the pickling process, served:

fresh champignons 1 kilogram;
several sprigs of different types of greens;
apple cider vinegar 50 ml;
garlic 1 head;
sesame 3 tbsp. l.;
vegetable oil - 125 g;
soy sauce 5 tbsp. l.;
bay leaf 5 pcs.;
peppercorns 15 pcs.;
coriander;
salt.

Let's start cooking: thoroughly wash the mushrooms, trim off the stems a little, put them in salt water and boil. After the start of boiling, cook for ⅓ hour.

While the mushrooms are cooking, prepare the marinade: finely chop the greens, cut the garlic into several parts and put everything in one container. Add spices, vinegar and oil to the herbs and garlic. Leave to brew for about half an hour. Then spread evenly over the mushrooms. It is more convenient to use a low glass baking dish. Cover with a lid or cover with film and leave to marinate in the refrigerator for at least 12 hours. It is recommended to marinate for a day.

Marinade recipes for champignon kebab

Champignons make very tasty kebabs. It is worth noting that this dish will be appreciated not only by adherents of vegan cuisine, but also by lovers of meat dishes. It is very simple to marinate champignons for barbecue for frying on the grill, because the products for the marinade are simple, affordable and can be found in any kitchen.

Marinate in sour cream

mushrooms 1 kilogram;
full-fat (homemade) sour cream 150 ml;
soy sauce 4 tbsp. l.;
garlic 3 cloves;
fresh dill 1 bunch;
spices: Provencal herbs (1 tbsp.), black and red pepper

Wash fresh champignons in advance. Then prepare the marinade: finely chop the greens, mix with spices, sour cream, sauce and crushed garlic. Pour the marinade over the dish under discussion, mix thoroughly and let it brew for at least 40 minutes, or preferably 1-2 hours. Afterwards you can start baking.

Spicy soy sauce marinade

mushrooms 500 gr;
ready-made seasoning for mushrooms 2 tbsp. l.;
soy sauce 100-150 ml;
vegetable oil 50-70 ml.

Wash the mushrooms, drain excess liquid and place in a container for marinating.

Add the remaining ingredients to the champignons and mix thoroughly with your hands to distribute the marinade evenly. The recommended time for marinating is 1.5-2 hours.

On a note. When using soy sauce, you don’t need to salt the mushrooms, as it contains enough salt.

With mayonnaise

A quick and easy recipe for making a marinade, thanks to which the champignons are very aromatic and delicate in taste:

400 g champignons;
2 tsp. soy sauce;
½ tsp. salt;
½ tsp. black pepper;
2-3 tsp. mayonnaise (it will taste better if you use homemade rather than store bought)

Gently mix the sauce, spices and mayonnaise until smooth. Rinse the mushrooms under running water, place in a bowl for marinating, add the prepared marinade to them and stir so that they are evenly coated in the sauce. It is enough to marinate for 1 hour. Then you can start baking.

Marinated champignons are a delicious appetizer, and also a wonderful ingredient for salads, an excellent filling for pies, pizza, and pancakes.

And, in general, you can cook a lot of things with them.

But first of all, you need to marinate the champignons themselves.

But what's the best way to prepare a delicious snack?

Marinated champignons at home - general principles of preparation

Champignons can be pickled for the winter or in quick ways. In any variant, vinegar is used for preservation and improvement of taste. Sometimes it is replaced with citric acid or juice.

Marinade is not always prepared with water. Sometimes the mushrooms are simply smeared with an aromatic mixture based on oil, vinegar, spices and herbs. Also, instead of water, some kind of juice can be used, most often it is tomato juice.

Recipe 1: Marinated champignons at home “Delicious”

A wonderful recipe for marinated champignons at home. This marinade and ingredients yield a two-liter jar of mushrooms, which do not darken after cooking and last well in the refrigerator for several weeks.

1 bay leaf;

100 grams of apple cider vinegar;

1 table each. a spoonful of sugar and the same amount of salt.

1. Place a saucepan on the fire, into which we put all the spices and water.

2. Wash the champignons, leaving small mushrooms whole. If you come across large specimens, they can be cut in half or into four parts.

3. As soon as the marinade boils, add the mushrooms. If the champignons are not very clean and light (this happens with field mushrooms), then you can first boil them for 10 minutes in one water and then add them to the marinade.

4. After the champignons boil, reduce the heat and boil the mushrooms for half an hour.

5. Cool in the same marinade, then transfer to a jar. You can use several small ones. Top up with broth and cover with plastic lids.

6. Put it in the refrigerator for a day and you can try it!

Recipe 2: Marinated champignons at home “Quick”

It will take no more than 15 minutes to prepare these pickled champignons at home. And they will be ready the next day. You can make it overnight and the snack will be ready in the morning.

Half a kilo of small champignons;

10 peppercorns;

3 cloves of garlic;

2 carnation stars;

0.5 tsp. spoons of salt;

1/3 cup vegetable oil

1. Chop the peeled garlic cloves into circles and place them on the bottom of the saucepan.

2. Place the onion cut into half rings and the rest of the spices there.

3. Add 150 ml of water and vinegar with oil. It is better to take vegetable oil with a scent.

4. Place the mushrooms and place on the stove. Be sure to cover the saucepan. There is not much liquid, but the champignons will release a sufficient amount and will cook almost in their own juice. But you don't need to let it boil over.

5. After boiling, boil the mushrooms for exactly 7 minutes and turn off.

6. After cooling, put the saucepan in the refrigerator overnight or for a day (you can keep it longer).

Recipe 3: Homemade marinated champignons with onions and carrots

A recipe for bright and beautiful marinated champignons, which are also easy to prepare. We take any greens: basil, parsley, dill, cilantro.

300 grams of water;

100 grams of carrots;

500 grams of champignons;

Garlic 4 cloves;

100 grams of onion;

1 bunch of mixed greens;

1 tsp. with a mountain of salt;

2.5 table. spoons 9% vinegar;

4 tablespoons of oil grows.

1. Boil water with added salt and sugar, remove from heat.

2. Add washed and dried mushrooms to the marinade, cover and leave on the table.

3. Chop the onion into strips, grate the carrots, and chop the greens. Add to the mushrooms and cover again.

4. Peel the garlic, cut it into pieces, and throw it to the mushrooms.

5. Add the rest of the spices, oil and vinegar. Stir.

6. Leave covered until completely cooled.

7. Place in jars and put in a cool place for a day.

Recipe 4: Homemade marinated champignons “Korean”

The incomparable aroma of this appetizer of marinated champignons simply blows your mind. However, like all other Korean salads and pickles.

One carrot, onion and pepper each;

Garlic 2 cloves;

3 peppercorns;

0.5 tsp. mixed Korean seasonings;

1 spoon of vinegar 9%;

2 spoons of soy sauce;

1 tsp. (incomplete) salt;

1. Wash the mushrooms and boil for 10 minutes with the addition of peppercorns, you can throw in a bay leaf. Drain into a colander and let the water drain.

2. In the meantime, let's prepare the vegetables. We clean everything and chop it into strips, but do not mix it together.

3. Pour oil into a frying pan, heat it up, fry the onion for a minute, throw in the carrots, then the pepper, fry everything together.

4. Add salt, sugar, Korean seasonings and chopped garlic to the pan and heat for a minute.

5. Add 200 ml of water, add vinegar, soy sauce and let the marinade boil.

6. Transfer the champignons into a container, throw in the lemon cut into circles, and pour in the hot vegetable marinade.

7. Cover and keep until completely cool. It is advisable to cool the mushrooms before serving them.

Recipe 5: Marinated champignons at home in Korean No. 2

Another version of Korean-style champignons. This recipe contains fewer vegetables and the main emphasis is on mushrooms.

1 spoon of vinegar 9%;

50 grams of butter;

15 grams of sesame seeds;

Garlic 4 cloves;

20 grams of soy sauce;

Parsley (small bunch);

1. Boil the washed champignons for 15 minutes in the recipe water with salt and bay leaf.

2. Chop the greens and peeled garlic cloves, throw them into a bowl.

3. Add chopped hot pepper there, throw in ground peppers, add soy sauce and vinegar. Mix.

4. Heat the oil well and fry the sesame seeds. We send the golden brown seeds to the rest of the spices and herbs.

5. At this time, the champignons should already be cooked. Drain them into a colander, and while they are hot, immediately throw them into a bowl with the aromatic ingredients. You don’t have to wait for all the drops of broth to drain from the mushrooms.

6. Cover the bowl with a lid and shake vigorously several times.

7. Cool and refrigerate for 3 hours, but preferably overnight.

Recipe 6: Homemade marinated champignons with tomato

Tomato sauce is one of the most delicious additions for pickled champignons. Ideally, it is better to use fresh juice, but you can also use canned or diluted paste. The recipe is universal; you can roll up the mushroom for the winter by placing it in sterile jars.

0.5 kg champignons;

1 spoon of 9% vinegar;

300 grams of tomato juice;

2 cloves of garlic;

4 peppercorns;

20 grams of butter.

1. Boil the washed mushrooms in water for exactly 10 minutes. There is no need to add salt or spices. Drain the broth.

2. Pour tomato juice into a saucepan, add salt, add oil and vinegar with sugar. Throw in peppercorns. Let the marinade boil.

3. Add mushrooms, boil for 3 minutes, add chopped garlic and turn off. Let it sit under the lid until it cools completely and the appetizer can be served!

4. If you need to roll the mushrooms into jars, then boil them with garlic for 3 minutes, then place them in sterile containers and seal them hermetically.

Recipe 7: Simple marinated champignons at home for the winter

The peculiarity of this recipe for champignons for the winter is the absence of a large number of spices and all kinds of vegetables. These mushrooms can be opened and used for salads, pies, you can add tomato, onion and all kinds of seasonings to them, and you can prepare various snacks based on them, including Korean ones.

250 grams of butter;

150 grams of apple cider vinegar;

10 peppercorns;

4 cloves of garlic.

1. Boil the champignons for 15 minutes and drain this water.

2. Pour a liter of clean water into the pan, add salt, peeled garlic cloves, which do not need to be cut, add peppercorns and bring to a boil.

3. Pour in the oil and vinegar, add the previously boiled mushrooms and boil for 7 minutes.

4. Pour into sterile jars and screw on the lids. Cool under the fur coat upside down. We store it in the basement.

Recipe 8: Marinated champignons at home with citric acid

Champignon recipe for those who do not like vinegar or have contraindications to its use. But sweet pepper gives the appetizer a special taste. The recipe is quick, the mushrooms will be ready within a day.

0.6 kg champignons;

2 grams of citric acid;

5 sprigs of parsley;

50 grams of butter;

2 cloves of garlic;

2 sweet peppers.

1. Boil the mushrooms in boiling water for exactly 10 minutes, drain the water.

2. Shred the pepper into strips; the color of the pods does not matter.

3. Fry the peppers in hot oil.

4. Dilute citric acid in 40 grams of water; you can use mushroom decoction. Add salt, chopped garlic, sugar and herbs. Mix vigorously.

5. Combine the aromatic mixture with fried peppers, and then with champignons.

6. Mix and place in a container, compact.

7. Cover and put in a cool place. You can take a sample after 3 hours, but the appetizer tastes better after marinating for a day.

Marinated champignons at home - useful tips and tricks

Champignons are even consumed raw. Therefore, do not worry if the gas or electricity is suddenly turned off and the mushrooms are not cooked for the allotted time. They will finish in the marinade.

It is better to add aromatic spices, herbs and garlic to the marinade only after boiling and skimming.

It is advisable to boil the salt and sugar in the marinade after adding it, as they often contain impurities that can shorten the shelf life of the product.

Field champignons are not as clean as greenhouse champignons. And it is advisable for them to pre-boil in clean water, which will get rid of sand in the gills.

Champignon caps are easier for the body to digest than stems. Because they have much less fiber. And if there are problems with digestion, then it is better to exclude the legs.

If the snack is prepared for long-term storage, then it is important to strictly observe the amount of vinegar, since it acts as the main preservative. And especially pay attention to the cleanliness of dishes, ingredients, and sterility of jars.

Calories: Not specified
Cooking time: Not specified

I know from myself that when I have to prepare a festive dinner, then, despite my culinary experience, every time I carefully select the menu for the table in advance. And I must say that this process is so exciting that sometimes I start preparing for the holiday several weeks in advance in order to have time to think through everything thoroughly and, if necessary, to rehearse the preparation of some dishes. So often I create completely new recipes, ideas for decoration and new flavor compositions, so that I can later bring them to life and delight myself and my guests with an amazing dish.
Homemade marinated champignons with carrots is an appetizer that I came up with just this way. I needed to marinate mushrooms for one dish, but not in the classic way, but in a more sophisticated way. And I began to select the composition of the marinade, experiment with the cooking time, as well as the amount of spices. As a result, I got such delicious mushrooms that I simply could not use them as a secondary ingredient in the appetizer, so as not to spoil their magical aroma and specific taste. So I have a completely new dish in my arsenal, which I now happily prepare for my family and guests. After all, marinated champignons with carrots, garlic, onions and spices can be served both for a holiday and for a home dinner.
Preparing the appetizer is not difficult, but given that it must be properly marinated, it must be prepared on the eve of the holiday.
In principle, this recipe can be used to make not only champignons, but also other mushrooms. They turn out no less tasty and I advise you to pay attention to this recipe, it will come in handy.

- fresh mushrooms (champignons, oyster mushrooms) – 500 g,
- fresh garlic – 3 cloves,
- carrots – 1 pc.,
- green onions - a couple of sprigs,
- laurel leaves (dried) – 2 pcs.,
- soy sauce – 3 tbsp.,
- vegetable oil – 2 tbsp.,
- pepper fruits (peas) –0.5 tsp,
- table vinegar 9% – 1 tbsp.

Step-by-step recipe with photos:

Preparation:

First of all, clean the mushrooms, if necessary. Next, we thoroughly wash them to remove sand, dry them, and then cut them into medium pieces.

Grind the peeled carrots on a coarse grater.
We wash the green onion, dry it with a napkin and finely chop it.
We peel the garlic, and then chop it in a garlic press and chop it with a knife.

Place mushrooms and vegetables in a frying pan, add garlic and spices. Then add the sauce and oil.

As soon as the mixture boils, add table vinegar to it and cook the snack under the lid for at least 15 minutes.

It is important that the mushrooms are not fried, but only thoroughly boiled in the marinade.

Then place the pickled champignons and carrots in a sterile dry container quite tightly, and pour the marinade on top.
Close the jar and put it in a cool place to marinate for about 9-10 hours. It will look great on the holiday table

Good afternoon, dear friends and readers! Try another dish - Korean champignons with carrots - this is an easy recipe for a surprisingly tasty dish that is perfect for the New Year and Christmas holidays.

Champignons with carrots in Korean: photo recipe

Champignons with carrots in Korean: a recipe at home

Korean-style champignons with carrots are a spicy, slightly spicy appetizer with a rich mushroom aroma.

Products for cooking

Products for mushrooms:

champignons - 500 g;
water - 250 ml;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar 9% - 1-2 tbsp. l.;
allspice - 10 peas;
bay leaf - 1 pc.;
onion - 1 pc.

Products for carrots:

carrots - 300 g;
sugar - 1 tbsp. l.;
salt - 2/3 tsp;
vinegar 6% - 1.5 tbsp. l.;
paprika - ½ tsp;
black pepper - ½ tsp;
coriander seeds - 1 tsp;
garlic - 3 cloves;
refined vegetable oil - 2 tbsp. l.

How to cook champignons with carrots in Korean

Let's start by marinating the champignons. First of all, we wash the champignons. To do this, pour the mushrooms into a colander and then quickly rinse them with cold water. You should not keep champignons in water for a long time. Then cut large mushrooms into large slices (small mushrooms can be left whole). Place the champignons in a saucepan and fill them with water. Pour a little water into the mushrooms, since the champignons will release juice when cooked and will be completely covered with water. When the water boils, remove the foam from its surface. Reduce the heat and cook the champignons over low heat for 20 minutes.

Then add spices to the mushrooms in a saucepan: salt, sugar, allspice peas, vinegar and bay leaf. Let the mushrooms and spices simmer for another 15 minutes. Then remove from heat and place in the cold to cool. (This recipe can be used to marinate champignons or oyster mushrooms as a separate dish.)

While the mushrooms are cooling, prepare the Korean carrots. We grate the carrots traditionally using a carrot grater.

Pour salt and sugar into long-grated carrots. Now mix the carrots with your hands, lightly rubbing them with sugar and salt.

Once the carrots are wet, leave them alone for 15 minutes.

Then measure out the required amount of paprika, black pepper and coriander seeds according to the recipe.

Grind the coriander seeds (you can use ready-made coriander powder, but freshly ground coriander seeds will add more flavor to the dish). Mix chopped coriander with pepper and pour into carrots.

Now chop the garlic and place it in a heap on the carrots.

Pour the oil into an iron bowl and put it on the fire. After bringing the oil to a boil (without boiling it), pour it over the chopped garlic. The hot oil will release the garlic to its full aroma. Now you can mix the garlic and carrots. Korean carrots are ready. (This recipe can be used to prepare Korean carrots without mushrooms. You will only need to infuse the carrots with spices for 2-3 hours).

Fry the chopped onion, pour into the carrots, stir.

small fresh champignons – 1.5 kg;
water – 2 l;
carrots – 1 pc.;
onion – 1 pc.;
black peppercorns – 5 pcs.;
bay leaf – 2-3 pcs.;
cloves – 5 buds;
coriander beans – ½ tsp;
citric acid – ½ tsp;
salt – 2 tbsp. l.;
sugar – 3 tbsp. l.;
vinegar 9% – 200 ml.

Cooking method

For pickling, select young small champignons, firm to the touch and cut, without dark spots. Rinse the mushrooms in cold water and drain in a colander.
Boil water with citric acid in a saucepan, place the mushrooms in it and cook for 5 minutes.
Add peeled and cut into strips carrots, peeled and cut into half rings onions, cloves, peppercorns, coriander, bay leaf, sugar and salt. Cook for about 7 minutes more.
At the end of cooking, pour in the vinegar, but not all at once. Pour in a little at a time, tasting the marinade. Perhaps you are not using it fully.
Place the mushrooms in sterile jars, pour boiling marinade over them, seal tightly or screw on with screw caps and turn upside down until completely cool.
This set of ingredients makes 4 1 liter jars of marinated champignons with carrots and spices.

Ingredients

champignons – 1 kg;
small carrots – 1 pc.;
sugar – 2 tbsp. l.;
salt – 4 tsp;
bay leaf – 3-4 pcs.;
vinegar – 150 g;
garlic – 10 cloves;
black peppercorns – 5 grains.

Cooking method

Rinse the mushrooms under water and cut off any stems that are too long. Cut into small pieces. Small mushrooms do not need to be chopped. Place the pieces in a saucepan with boiling water and boil over medium heat, uncovered, for 30 minutes.
Drain the mushrooms in a colander and cool.
Prepare the marinade. To do this, place a bowl with 1 liter of water on the fire and bring to a boil.
Cut the carrots into rings or whatever you like, throw them into boiling water and boil for 4-5 minutes.
Cut the garlic into slices and add to the carrots.
Then add salt, sugar, vinegar, peppercorns and bay leaf. Let it boil for 1 minute and remove from heat. Cool.
Place the cooled mushrooms in a bowl where they will marinate for the next two days, and pour over the cooled marinade.
Leave in the kitchen for one day.
After 24 hours, transfer to the refrigerator and, tasting periodically, finish marinating.
Drain the marinade and rinse the mushrooms under running water. Serve garnished with finely chopped green onions and sprinkle with vegetable oil. Green onions can be replaced with regular ones by chopping them into half rings. Bon appetit!

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Because we didn’t pickle cucumbers, tomatoes, and peppers this season, we finally got to the mushrooms. Marinated champignons are one of the most requested appetizers on the holiday table, and they go great with potatoes in everyday meals.

Today I propose to prepare marinated champignons according to the following recipes:

Korean marinated champignons two recipes

1st recipe

Using this recipe we will make champignons with carrots, and we will get a mixture of two in one recipe: both carrots and champignons. You can eat it after half an hour, or you can store it in a cool place for 1 month. It turns out very tasty, try it.

We need:

2 kg fresh champignons
1 large head of garlic
1 liter of water
2 large carrots
2 tsp ground black pepper
2 tsp ground coriander
1 tsp ground red pepper, without a slide
2 tsp salt
2 tbsp. Sahara

Filling (marinade):

250 g vegetable oil
160 g vinegar 9%

Preparation:

1. Wash the champignons, cut off the ends of the stalks, if the mushrooms are large, cut them into 4 parts. Place in a colander to drain the water, then transfer to a saucepan, add 1 liter of water and put on fire. After boiling, set the timer for 15 minutes. Cook until the broth becomes clear, stir.

2. While the mushrooms are cooking, peel the garlic and carrots. Grate the carrots like you would a Korean carrot.

3. Strain the finished mushrooms, cool and transfer to a bowl.

To them we add: garlic squeezed through a garlic press; ground black and red peppers; ground coriander; salt and sugar. Mix.

4. Now it’s the turn of the grated carrots, add and mix thoroughly.

5. Prepare the filling. Pour vegetable oil into a saucepan and heat it slightly, add vinegar to it and stir gently, warm it up, but do not boil it, do it over low heat so that the mixture does not ignite. Heat until the characteristic smell of vinegar and small bubbles appear.

6. Pour the mixture of mushrooms with carrots, marinade, mix again and can be placed in jars or containers and closed with a plastic lid. After cooling, put it in a cool place, you can try it after 30 minutes.

If someone thinks there is a lot of vinegar, you can reduce it a little.

2nd recipe

We need:

1 kg medium size champignons

Marinade:

125 ml vegetable oil
50 ml apple cider vinegar
6-8 cloves minced garlic
5 tbsp. soy vinegar
3 tsp sesame seeds
0.5 tsp ground pepper
15 pcs black peppercorns
5 pcs bay leaves
1 bunch of dill and parsley
1/3 chili pepper, optional

Preparation:

1. Boil water and add prepared champignons, from the moment of boiling, set aside for 15 minutes.

Cool the mushrooms and dry them on a paper towel. Do not pour out the broth; it can be used to make soup.

2. Chop the parsley and dill.

3. Prepare the marinade by mixing all the ingredients, letting it sit for 10 minutes and pouring over the mushrooms. Mix thoroughly and transfer to jars, close with a nylon lid, and place in the refrigerator. Shake the mushrooms periodically. After 12 hours of exposure, you can eat them.

Quick marinated champignons in 5 minutes

This recipe is good because if guests suddenly arrive, you can quickly prepare an awesome appetizer, but you can also prepare them for the winter.

We need:

1 kg of champignons, washed and cleared of leaves and dirt

Marinade:

4-6 cloves garlic, chopped to give it its flavor
4 tbsp. 9% vinegar
100 ml water
100 ml vegetable oil
5 allspice peas
10 black peppercorns
4-5 cloves
3 bay leaves
2 tbsp. Sahara
2 tsp salt

Preparation:

1.Put all the ingredients in a saucepan and put on fire. Immediately add the champignons, stir and cook for 5-6 minutes from the moment of boiling. Cool completely and serve.

To prepare for the winter, boil in the marinade for 10 minutes, immediately transfer to jars and hermetically seal with iron lids. Turn the jars over and wrap them in a warm blanket. Store in the basement for 3-4 months.

Champignons marinated in 30 minutes with bell pepper for the winter

We need:

Yield: two 0.5 l jars

0.5 kg champignons
0.5 pcs red bell pepper (any) color
1 medium sized carrot
5 pieces of small onions (a little more than for planting)
1/4 tbsp. vegetable oil
1/3 tbsp. 9% vinegar
1/3 tbsp. boiled water
5 pcs peppercorns
3 bay leaves
1 tsp salt without a slide
1 tsp sugar without a slide
3 cloves garlic, whole

Preparation:

1.Prepare mushrooms.

2. Peel carrots and sweet peppers, remove the stem and seeds from the pepper, and cut them into small squares. The onion can be placed whole, or cut into two or four parts, depending on its size.

3. Put all the ingredients except vinegar in a saucepan, put it on the fire and boil under the lid for 5-7 minutes, add vinegar at the end. We pack it hot into jars, sterilize for 15-20 minutes and roll up. Store in a cool place.

If we want to try the cooked mushrooms, then let them cool and transfer them to a jar. You can try it in half an hour. Store in the refrigerator under a nylon lid.

Marinated champignon mushrooms

We need:

1 kg champignon mushrooms

Marinade:

1.5 liters of water
1.5 tbsp. salt
1 tbsp. Sahara
10 pcs allspice
10 pcs black peppercorns
4 pcs cloves
2 pcs bay leaves
4 tbsp. 9% vinegar

Preparation:

1. Set the marinade to boil, add vinegar after boiling.

2. Add mushrooms to the marinade and boil for 15 minutes. Cool to room temperature and pour into jars.

Marinated champignon mushrooms for the winter without sterilization

According to this recipe, champignons are quickly prepared and can be stored for up to two years, tested from my own experience.

We need:

Yield: 4 half-liter jars

1 kg champignons, preferably medium size
300 ml water

Marinade:

25 pcs peppercorns
6 pcs allspice
10 pcs bay leaves
12 cloves garlic
5 small onions
1 medium carrot, cut into 4 pieces
1 tbsp. salt, with a small slide
2 tbsp. sugar also with a small slide
160 g 6% apple cider vinegar
250 g vegetable oil
2 pcs cloves

Preparation:

1. Be sure to sterilize jars and lids. You can put a saucepan, pour water and put a jar in it, turning it upside down, boil over low heat until the jar is hot. There are other ways to sterilize jars.

2. Prepared champignons, pour 300 ml of water, cover with a lid and put on fire. When the mushrooms boil, add all the ingredients necessary for the marinade and boil for 15 minutes from the moment of boiling.

3. We fill the jars, it is advisable that onions, carrots, cloves and bay leaves do not get into the jars, since they fulfilled their mission, gave their taste to the marinade, and they are not needed in the jars, it will be very spicy. Roll up with iron lids and wrap until cool. Store in the basement.

Canned champignons for the winter, sterilized

We need:

Yield 1 piece 700 g jar

1 kg champignons
1 liter of water
1 tbsp. salt
1 tbsp. 9% vinegar
1 umbrella with dill leaves
2 cherry leaves
1 bay leaf
5-6 pcs peppercorns
2 cloves garlic, cut in half
1 tsp salt, in a jar
1 tsp sugar in a jar
2 tbsp. 9% vinegar, in a jar

Preparation:

1.Put 1 tbsp in water. salt and 1 tbsp. vinegar, put on fire and add champignons. Cook for 10 minutes, skim off any foam that forms and cook until the broth is clear. Then remove them from the broth.

2. Fill 0.7 liter jars with champignons, but not very tightly.

3. In each jar we put: dill umbrella, cherry leaves, bay leaf, garlic, peppercorns, salt, sugar, vinegar. Fill with mushroom broth to the very top.

4. Cover with sterilized lids and set to sterilize for 30 minutes. Afterwards, seal and cover warm to cool. Store in the basement.

small fresh champignons – 1.5 kg;
water – 2 l;
carrots – 1 pc.;
onion – 1 pc.;
black peppercorns – 5 pcs.;
bay leaf – 2-3 pcs.;
cloves – 5 buds;
coriander beans – ½ tsp;
citric acid – ½ tsp;
salt – 2 tbsp. l.;
sugar – 3 tbsp. l.;
vinegar 9% – 200 ml.

Cooking method

For pickling, select young small champignons, firm to the touch and cut, without dark spots. Rinse the mushrooms in cold water and drain in a colander.
Boil water with citric acid in a saucepan, place the mushrooms in it and cook for 5 minutes.
Add peeled and cut into strips carrots, peeled and cut into half rings onions, cloves, peppercorns, coriander, bay leaf, sugar and salt. Cook for about 7 minutes more.
At the end of cooking, pour in the vinegar, but not all at once. Pour in a little at a time, tasting the marinade. Perhaps you are not using it fully.
Place the mushrooms in sterile jars, pour boiling marinade over them, seal tightly or screw on with screw caps and turn upside down until completely cool.
This set of ingredients makes 4 1 liter jars of marinated champignons with carrots and spices.

Ingredients

champignons – 1 kg;
small carrots – 1 pc.;
sugar – 2 tbsp. l.;
salt – 4 tsp;
bay leaf – 3-4 pcs.;
vinegar – 150 g;
garlic – 10 cloves;
black peppercorns – 5 grains.

Cooking method

Rinse the mushrooms under water and cut off any stems that are too long. Cut into small pieces. Small mushrooms do not need to be chopped. Place the pieces in a saucepan with boiling water and boil over medium heat, uncovered, for 30 minutes.
Drain the mushrooms in a colander and cool.
Prepare the marinade. To do this, place a bowl with 1 liter of water on the fire and bring to a boil.
Cut the carrots into rings or whatever you like, throw them into boiling water and boil for 4-5 minutes.
Cut the garlic into slices and add to the carrots.
Then add salt, sugar, vinegar, peppercorns and bay leaf. Let it boil for 1 minute and remove from heat. Cool.
Place the cooled mushrooms in a bowl where they will marinate for the next two days, and pour over the cooled marinade.
Leave in the kitchen for one day.
After 24 hours, transfer to the refrigerator and, tasting periodically, finish marinating.
Drain the marinade and rinse the mushrooms under running water. Serve garnished with finely chopped green onions and sprinkle with vegetable oil. Green onions can be replaced with regular ones by chopping them into half rings. Bon appetit!