Marinated champignons

Marinated champignons

Pickled mushrooms are tasty by themselves, it is enough to flavor them with butter, season with onions or garlic - and can be served as a cold appetizer. Use them for cooking other dishes: sauces, pizza, toppings for pies, roast meat. For a vegetarian kebab, mushrooms are also recommended to first marinate - this gives them a savory taste. The most available products of this type are champignons. They can be purchased throughout the year fresh, and in the mushroom season to collect his own hand - then they will cost for free. Marinated champignons are used in the same way as forest mushrooms, only they can be cooked much faster, even if we are talking about harvesting for the winter. The taste of the snack will depend on the selected recipe.

Cooking Features

Champignon marinating is a simple and short process. It is only important to know a few subtleties so that the result meets expectations.

  • If you are harvesting marinated champignons for the winter, the jars for them and the lids must not only be cleaned cleanly, but sterilized.
  • Be sure to wash and clean the mushrooms before cooking. If you want to avoid problems with digestion, remove the legs - they are digested harder than caps.
  • Do not cook the mushrooms for too long, so that they keep their shape and remain elastic. Even if you don’t lightly boil them - it doesn’t matter, they will reach in the marinade: you can only get poisoned with raw champignons if they are spoiled.
  • When marinating mushrooms for the winter, do not reduce the amount of vinegar, citric acid, salt, sugar - they are natural preservatives that ensure the safety of snacks for a long period. If you cook mushrooms to eat them soon, you can refuse vinegar in favor of fruit or vegetable juice, adjust the amount of sugar and salt to taste.

Marinated champignons can be very different. The recipe is selected with regard to the further use of mushrooms. When harvesting canned food for the winter, one technology is used, for the subsequent frying of mushrooms on the brazier - the other, to get a piquant snack - the third.

Quick cooking method for pickled champignons


  • champignons (small) - 0, 4 kg;
  • vegetable oil - 120 ml;
  • table vinegar (9 percent) - 150 ml;
  • allspice peas - 5 pcs .;
  • bay leaf - 2 pcs .;
  • coriander - 2 g;
  • black ground pepper - 2 g;
  • salt - 3 g;
  • garlic - 2 cloves;
  • fresh dill - 20 g;
  • water - 100 ml.

Method of preparation:

  • Prepare the mushrooms by washing them, removing the dirt, drying them with paper napkins. For this recipe you need to use small mushrooms, with hats still not unfolded. If you get larger specimens, cut them into several pieces.
  • Pour water into the pan, bring to a boil.
  • Add oil and vinegar, salt and spices.
  • When the marinade is boiling again, place the mushrooms in it. Cover the pan with a lid. Stew the mushrooms in marinade 7 minutes.
  • During this time, chop the dill, peel the garlic cloves and pass them through the press.
  • After the specified time, add garlic and dill to the mushrooms, mix. Cover again and continue cooking for another minute.
  • Put the mushrooms in a bowl, pour the marinade remaining in the pan and put it in a cool place.

There are champignons marinated in a fast way, you can immediately cool them down, but they will be tastier if they are drawn in for an hour.

Classic marinated champignons recipe


  • fresh champignons - 1 kg;
  • water - 0, 5 l;
  • salt - 50 g;
  • sugar - 20 g;
  • table vinegar (9 percent) - 120 ml;
  • allspice - 20 pcs .;
  • bay leaf - 4 pcs.

Method of preparation:

  • Wash the mushrooms, cover with water and place on the stove. After the water boils, boil the mushrooms for 10 minutes over low heat, then drain the water and let them cool to room temperature. The water used for boiling mushrooms is not included in the recipe, it can be added in any quantity.
  • Pour half a liter of water into a small saucepan, bring to a boil.
  • Add sugar and salt, wait for them to dissolve.
  • Put pepper, bay leaf in marinade, pour in vinegar, mix.
  • When the marinade boils again, remove it from the heat. Wait for it to cool.
  • Spread the mushrooms on clean cans, filling them approximately on the hangers, pour the marinade to the top.
  • Close tightly and refrigerate.

Mushrooms, cooked according to the traditional recipe, can be eaten in a day. Their shelf life depends on whether you have pre-sterilized the banks. In sterilized containers they cost 4 weeks. If you just washed the jars well, the marinated champignons will not spoil within a week.

Marinated champignons for the winter

Composition (2 liters):

  • fresh champignons - 1, 5 kg;
  • refined vegetable oil - 0, 25 l;
  • apple cider vinegar (6%) - 150 ml;
  • water - 1 l (not counting the consumption of boiling mushrooms);
  • salt - 20 g;
  • garlic - 4 cloves;
  • bay leaf - 4 pcs .;
  • black pepper peas - 8 pcs .;
  • Allspice - 12 pcs.

Method of preparation:

  • Wash the champignons. Cut large mushrooms into 4 parts.
  • Fold in pan, cover with water. Bring to a boil and cook, removing the foam, 15-20 minutes.
  • Throw the champignons in a colander, let it drain.
  • Boil water, dissolve salt and sugar in it, boil a minute.
  • Add oil and vinegar, cook for another 2 minutes.
  • Dip mushrooms into marinade, cook them for 3 minutes after boiling.
  • Put the spices and garlic in the prepared jars.
  • Fill the jars with pickled champignons, spin and turn.
  • Wrap and leave for a day.

The cooled jars can be removed to the pantry or other place where canned food stored in your house is closed for the winter. It is better that the temperature here does not rise above 18 degrees. Then the champignons prepared according to this recipe will easily stand for at least a year.

Korean Pickled Champignons


  • champignons - 0, 5 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • sweet pepper - 100 g;
  • garlic - 2 cloves;
  • vegetable oil - 80 ml;
  • sugar - 5 g;
  • salt - 5 g;
  • water - 100 ml;
  • soy sauce - 60 ml;
  • Korean seasoning blend - 5 g;
  • table vinegar (9 percent) - 30 ml;
  • lemon - 0, 5 pcs .;
  • allspice - 4 pcs.

Method of preparation:

  • Wash, dry, and cut mushrooms into small-sized pieces or plates.
  • In a saucepan, boil water, put the mushrooms in it. After 10 minutes, add peppercorns and let the mushrooms boil a little more.
  • Throw the champignons into a colander to drain the water from them.
  • Wash and peel vegetables. Onions cut into thin half-rings, pepper - straws. Grind carrots on the grater, specially designed for Korean salads.
  • Fry vegetables in vegetable oil until soft.
  • Add thin-sliced ​​garlic, diluted in water, vinegar and soy sauce, sugar and salt.
  • Wait until the mixture boils, add Korean seasonings into it, stir. After a minute, remove from heat.
  • Put the mushrooms in the form in which they will marinate. It is better to use a flat container, but the bank will do.
  • Cut lemon into thin circles or semicircles, place them on the mushrooms.
  • Pour all hot marinade.
  • When the mushrooms have cooled to room temperature, put them in the fridge for at least an hour.

Champignons marinated in Korean have a spicy taste. They will appeal to lovers of tapas.

Champignons marinated in tomato juice


  • champignons - 0, 5 kg;
  • tomato juice - 0, 3 l;
  • table vinegar (9 percent) - 20 ml;
  • salt - a pinch;
  • sugar - a pinch;
  • dill - 20 g;
  • garlic - 2 cloves;
  • vegetable oil - 20 ml;
  • Allspice - to taste.

Method of preparation:

  • Tomato juice salted and sweetened. Bring to a boil and mix with oil and vinegar.
  • Boil a minute, add the chopped dill and chopped garlic into small pieces. You can put a few peas allspice.
  • Wash the champignons.
  • Boil them for 10 minutes, drain the water. If you subsequently intend to fry the mushrooms on the grill, boil them beforehand is not necessary.
  • Dip the mushrooms in the marinade and boil it for 2-3 minutes.

If the champignons were boiled, the appetizer can be served immediately. Otherwise, the mushrooms are strung on skewers and roasted on coals for 5-7 minutes, often turning over.

Marinated champignons - tasty and nourishing snack, not having a high calorie content. They are tasty by themselves, but can be used as a supplement to other dishes.

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