Quick marinated champignons in 1 day
Marinated champignons are not a rare guest on our table. As a rule, they are served as a complement to main poultry or meat dishes. Often pickled mushrooms are used to prepare various snacks, sandwiches and fillings. It is best to marinate the mushrooms yourself to be sure of their quality and taste.
Today I offer you a quick recipe for mushrooms that will be ready the next day. To prepare them, we only need sunflower oil, vinegar and a variety of spices. By changing the composition and amount of spices, you can get a new taste of pickled mushrooms every time. For example, you can add dried basil, dill, cumin, hot pepper rings or ginger root to the marinade.
Wash the fresh champignons and leave them for a while to drain. Clean the mushroom caps with a knife and cut off the darkened base from the stems.
To cook mushrooms, we need a frying pan with high sides. Pour coarse salt and sugar onto it. Add peppercorns, cloves, bay leaves and coriander seeds to them.
Peel the garlic, wash the cloves under running water and grind them through a press. Add aromatic garlic to the pan with the rest of the ingredients.
We’ll also add refined vegetable oil here, preferably sunflower. Add table vinegar; it will help preserve the pickled champignons on the refrigerator shelf for a long time.
Mix all the ingredients. Bring the marinade to a boil over medium heat.
Place the pre-prepared champignons into the boiling marinade. For this recipe, it is better to use small mushrooms so that they have time to marinate completely.
Cover the pan with a lid and simmer the champignons in the spicy marinade for 7 minutes. During this time, the mushrooms will release liquid and decrease in size.
After 7 minutes, turn off the burner and leave the mushrooms to cool to room temperature under the lid in the frying pan. Then put them into a glass container of a suitable size with an airtight lid. Pour the marinade over the champignons that remains in the pan. If desired, the marinade can be strained through a sieve or added to the mushrooms along with spices so that the champignons are better saturated with the aromas of the spices.
Seal the jar hermetically and place the cooled mushrooms in the refrigerator for one day. The next day the champignons will be ready, you can try them.
Bon appetit!
Today I offer you a quick recipe for mushrooms that will be ready the next day. To prepare them, we only need sunflower oil, vinegar and a variety of spices. By changing the composition and amount of spices, you can get a new taste of pickled mushrooms every time. For example, you can add dried basil, dill, cumin, hot pepper rings or ginger root to the marinade.
Ingredients
- fresh champignons - 500 g;
- purified sunflower oil - 50 ml;
- table vinegar 9% - 50 ml;
- bay leaf - 2-3 pcs.;
- garlic - 2-3 large cloves;
- allspice peas - 3-5 pcs.;
- dry thyme - several sprigs;
- cloves - 3-5 buds;
- coriander grains - 0.5 tsp;
- coarse table salt - 1 tsp. no slide
- granulated sugar - 2 tbsp. l.
Step-by-step preparation of marinated champignons
Wash the fresh champignons and leave them for a while to drain. Clean the mushroom caps with a knife and cut off the darkened base from the stems.
To cook mushrooms, we need a frying pan with high sides. Pour coarse salt and sugar onto it. Add peppercorns, cloves, bay leaves and coriander seeds to them.
Peel the garlic, wash the cloves under running water and grind them through a press. Add aromatic garlic to the pan with the rest of the ingredients.
We’ll also add refined vegetable oil here, preferably sunflower. Add table vinegar; it will help preserve the pickled champignons on the refrigerator shelf for a long time.
Mix all the ingredients. Bring the marinade to a boil over medium heat.
Place the pre-prepared champignons into the boiling marinade. For this recipe, it is better to use small mushrooms so that they have time to marinate completely.
Cover the pan with a lid and simmer the champignons in the spicy marinade for 7 minutes. During this time, the mushrooms will release liquid and decrease in size.
After 7 minutes, turn off the burner and leave the mushrooms to cool to room temperature under the lid in the frying pan. Then put them into a glass container of a suitable size with an airtight lid. Pour the marinade over the champignons that remains in the pan. If desired, the marinade can be strained through a sieve or added to the mushrooms along with spices so that the champignons are better saturated with the aromas of the spices.
Seal the jar hermetically and place the cooled mushrooms in the refrigerator for one day. The next day the champignons will be ready, you can try them.
Bon appetit!
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