Marinated champignons: quick recipe
Marinated champignons according to this quick and simple recipe turn out much tastier than store-bought mushrooms. They are ideal as a cold appetizer with fried meat or baked chicken. Mushrooms can be added to various salads, used for filling tartlets or making canapés.
The taste of mushrooms can be diversified by changing the composition of spices and herbs for the marinade. Rosemary, thyme, oregano, ginger – all these spices can add a unique taste to the snack. When choosing champignons for pickling, try to choose fresh and young mushrooms that have a whole cap. Young champignons contain less water and retain their shape better after cooking.
Glass jars with airtight lids are best suited for storing pickled champignons. Glass does not interact with vinegar and does not change the taste of mushrooms. The finished snack can be stored in the refrigerator for 7-10 days.
Ingredients for making marinated champignons:
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Ingredients:
Fresh champignons – 500 g.
Carrots – 0.5 pcs.
Onions – 0.5 pcs.
Garlic – 2-3 cloves.
Salt – 1 tsp.
Sugar – 2 tsp.
Cloves – 2-3 buds.
Black allspice – 3 peas.
Coriander – 10 grains.
Bay leaf – 2 pcs.
Water – 120 ml.
Vegetable oil – 30 ml.
Apple cider vinegar 6% – 30 ml.
Dill and parsley – 20 g.
Recipe for marinated champignons
Step-by-step instruction:
1. Wash the champignons, clean the mushroom caps. Cut off the dirty base at the legs. For pickling we will use fresh, intact small mushrooms.
2. Peel the onions and cut them into half rings. Wash the carrots, peel them, cut them into half rings using a curly knife. Peel the garlic cloves and cut into thin slices.
3. Pour salt, sugar and spices into a deep frying pan. Add sprigs of dill and parsley.
4. Pour water, apple cider vinegar and refined vegetable oil into the pan.
5. To make the marinated champignons fragrant, add onions, garlic and carrots. Stirring until the dry ingredients are completely dissolved, bring the marinade to a boil.
6. Place the prepared champignons into the boiling marinade. Cover the pan with a lid and simmer the mushrooms in the marinade over low heat for 10 minutes.
7. During this time, the mushrooms will decrease in size and release liquid. Turn off the heat and leave the champignons in the pan, covered, to cool to room temperature.
8. Transfer the cooled pickled champignons into a dry glass jar, pour in the marinade, close the lid and store in the refrigerator.
After 1 hour, the snack will be ready to eat.
Bon appetit!
Here’s another tasty mushroom appetizer:
