Quick pickled champignons
Marinated champignons are a very popular New Year's appetizer. This recipe produces delicious, crispy mushrooms with a bright mushroom aroma and taste.
Time: 15 minutes + 4 hours for infusion.
Yield: 1 jar 500 ml.
Necessary products for marinating champignons at home:
For the recipe we take fresh champignons of any size. Our small mushrooms remain intact. We will subsequently cut larger specimens in half or even quarters, but for now we thoroughly wash all the mushrooms from contamination.
We have already washed all our champignons. Now chop the large mushrooms into pieces to make a convenient snack.
Pour the prepared champignons into the cooking pan. Pour vegetable oil and vinegar into the pan with mushrooms according to the recipe.
Add 1 tsp to the oil and vinegar. salt and a couple of teaspoons of sugar.
We also add bay leaves and black peppercorns.
Now grind the pre-peeled garlic cloves using a fine-mesh grater or a garlic press. Add chopped garlic to the saucepan with the rest of the ingredients. Place the pan with all the ingredients on the fire. At first, it seems that there is little liquid in the champignons, but soon, as they heat up, the champignons release juice, and the liquid becomes quite enough to cook the mushrooms.
Boil the champignons in the marinade for 5-7 minutes.
Then transfer the hot mushrooms along with the marinade from the cooking vessel into a clean glass jar. Place the cooled mushrooms in the container in the refrigerator. In order for the mushrooms to be saturated with the marinade, and the appetizer to become richer and tastier, you will have to wait four hours.
Time: 15 minutes + 4 hours for infusion.
Yield: 1 jar 500 ml.
Products:
Necessary products for marinating champignons at home:
- - champignons - 500 g;
- - vegetable oil - 120 ml;
- - vinegar 9% - 60 ml;
- - garlic - 3 cloves;
- - laurel leaf - 3 pcs.;
- - sugar - 2 tsp;
- - salt - 1 tsp;
- - black pepper (peas) - 15 pcs.
Quickly marinate champignons
For the recipe we take fresh champignons of any size. Our small mushrooms remain intact. We will subsequently cut larger specimens in half or even quarters, but for now we thoroughly wash all the mushrooms from contamination.
We have already washed all our champignons. Now chop the large mushrooms into pieces to make a convenient snack.
Pour the prepared champignons into the cooking pan. Pour vegetable oil and vinegar into the pan with mushrooms according to the recipe.
Add 1 tsp to the oil and vinegar. salt and a couple of teaspoons of sugar.
We also add bay leaves and black peppercorns.
Now grind the pre-peeled garlic cloves using a fine-mesh grater or a garlic press. Add chopped garlic to the saucepan with the rest of the ingredients. Place the pan with all the ingredients on the fire. At first, it seems that there is little liquid in the champignons, but soon, as they heat up, the champignons release juice, and the liquid becomes quite enough to cook the mushrooms.
Boil the champignons in the marinade for 5-7 minutes.
Then transfer the hot mushrooms along with the marinade from the cooking vessel into a clean glass jar. Place the cooled mushrooms in the container in the refrigerator. In order for the mushrooms to be saturated with the marinade, and the appetizer to become richer and tastier, you will have to wait four hours.
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