How to make champignons
- I make purchased Chinese widespread, champignons - it is a small yield: from 1kg - 700g of the bank, and not so tasty).
- I do not survive, I'm ready for me to eat.
On 1 liter of water - 1 tbsp. Salt, 2 tbsp. sah. 1 tsp. -uxous essence (70%), 2-3 pcs. Lavrushki, carnations, fragrant and black peas pepper, you can get grains, coriander, bitter pen. Dill, garlic - obligatory, to taste.
Boil the water with half salt and sugar, spices (except dill and garlic) add and bring to a boil, remove the fire to medium, 15-30 minutes. (from the type of mushrooms), then try the decoction taste and add salt and sugar as needed. After that, add half of the UKS. Essence, try, if necessary, add more. After that, add garlic, cut by plates, crushed by ukrom (can and twigs), who loves - can be a parsley, bring to a boil and remove from the fire. For long storage (1-2 months), we break in clean banks, cover with plastic covers, cool and remove into the refrigerators. For brief storage, we break into plastic containers or leave in a saucepan, stored in the refrigerator. Tested dozens of people, everyone is delighted
Five minutes boil, cool under the jet of cold water. In a separate saucepan, slaughter salt, sugar, laurel, black ground and peas, fragrant pepper. In boiling water pour vinegar, turn off. Pour hot brine in advance of chopped onions and carrots. Add mushrooms, as a little all cool - a crushed garlic.
All on the eyes. Try an hour after 2, give spices, or vice versa, add water.
In the refrigerators are stored 2-3 weeks
Mushrooms love everything! Only one eat them constantly and in a different form, while others are very rare, fearing to poison. For the second category of people, a person with the help of nature has learned to grow mushrooms himself. And if they grow in closed rooms, taking into account all the nuances and technologies - the consumer receives a great quality product, safe for health.
Shampignon - the king of artificially grown mushrooms! His tastes do not leave indifferent even the most picky gourmet: a saturated fragrance, a unique taste, a huge palette of valuables. In the raw form of champignons do not use. Thousands of different recipes are invented, allowing you to diversify this delicacy to the table. Champignons are fry, boiled, baked, after which they are added to various dishes, baking or served as an independent snack. Any gourmet will confirm how good the canned champignons.
But every hostess loving a spreadshell can gladly preserve champignons on familiar recipes and bringing their experience and creativity.
How to correct these unpretentious mushrooms correctly?
Preparation
When buying you need to carefully view every mushroom! It is very important that there are no damages on the mushrooms, signs of parole. We prepare the container with salty water (about 2 spoons of salt by 3 liters of water). Mushrooms rinse, remove the film and disassemble two handhes in magnitude.
The washed mushrooms are placed in a container with a prepared salt solution for 30 minutes. Little mushrooms will put in the banks entirely, and those that bigger cut. Pre-sterilize banks and covers: half-liter - 10 minutes, liter - 15.
Ingredients
Champignons - 5 kg
Marinade - 6 liters
Garlic - 15 teeth
Bay leaf - 15 leaves
Pepper - 45 pieces
Salt - 10 tablespoons
Sugar - 5 tablespoons
Vinegar - 30 tablespoons
Basil - 15 leaves or twigs
Cooking method
Get mushrooms from salt solution and peel them in marinade. Marinade: add salt into the water, sugar, as indicated in the ingredients. You need to cook until the mushrooms fall on the bottom of the pan. We take mushrooms, rinse with ordinary water.
Marinade is filtering through 4 layers of gauze. On the bottom of the liter banks put the leaf of the Basilica, the laurel leaf, 3 peas pepper, 1 garlic cloth. We put mushrooms (large pre-cut on the plates). Add 2 tablespoons of vinegar. Pour marinade and put sterilize for 20 minutes. After we ride, turn up the bottom and wrap at 8 o'clock.
At the exit, 15 liter cans of delicious canned champignons are obtained. Bon Appetit!
Svetlana, especially for the site of the billet for wintering.
2011, blanks for wintering. All rights reserved. Without the written consent of the author or active, direct and open to indexation, reference to the source republishing materials is completely or partially prohibited!
Other recipes:
How to put mushrooms for long-term storage?
MYKHALICH 10 months ago
tags: canning mushrooms, marinate mushrooms, salt mushrooms
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10 months ago
Canned mushrooms in any case are not recommended for more than a year. Well retain the taste of mushroom with conservation natural mushrooms: White, champignons, rhymes, chanterelles, stabber, butter, butter, are considered the best for these canned food. Mushrooms we clean, mine, cut and throw into the solution (cold water 1 l, salt 10g and lemon dry acid 2 g (on the tip of the knife or 1/3, C.L.) - so that our mushrooms are not darkened while we are all They did not cut off. Then heated water to a boil, put on 1 liter - 30g salt and again 2-3g of citric acid. There the mushrooms are sliced \u200b\u200band decessed after the first soaking. Cook 20-30 minutes. Cook on the bottom, ready. Focus. We are ready in dry Hot jars sterilized and poured new boiling brine (per 1 liter of water-30g salts and 2 g of citric acid). Moreover, if the mushrooms are white or champignons, then the brine is using the one in which they were cooked. Pour mushrooms 1.5 cm. Banks, cover with sterile covers with lacquered tin and put in hot water sterilize: 0.5 l cans - 70 minutes, liter - 90 minutes after the start of boiling water. We get tightly we take and turn it, cool. Such mushrooms are not darker and are used after polling for First, second dishes and salads.
How to preserve mushrooms :: Canning boosts :: Food :: KakProsto.ru: how easy it is to do everything
Prepare the mushrooms themselves to preserve, make a salt solution. Put a saucepan with salt water (proportions are indicated above) on a weak fire, add approximately 3rd citric acid to it so that the mushrooms do not dry. Bring water to a boil and lower mushrooms into it. Cook, stirring, 5 minutes, then add to the mushrooms of spices: bay leaf, carnation, pepper, cinnamon. Cook everything is necessary until complete readiness, removing the foam from the surface of the brine. Readiness can be determined by the fact that they will fall on the bottom of the pan and the brine will become transparent. A minute before removing the mushrooms from the fire, add acetic acid to brine. This should be done before the end of the cooking, because the vinegar evaporates quickly.
Canned mushrooms (champignons) with photos
Our and overseas conservation providers came to the recipe for canned mushrooms. Dear or not expensive, but all canned mushrooms were or very sour or just "neither". Therefore, I went to the market behind fresh mushrooms.
Bought specially small so that they easily packed into the bank.
Mushrooms are cleaning, if they are big and drunk within 15 minutes. After the champignons were drunk, we fold them on a colander.
By this time, marinade should already be ready for the preservation of mushrooms.
To 1 liter of water, add salt and sugar. I bring to a boil. As soon as it boils, we pour bite and remove from the fire.
Champignons are placed in a jar. From above put the bitter pepper peas, pepper fragrant and bay leaf.
We pour hot marinas immediately and ride the bank.
Bank turn over the bottom and leave before cooling.
Now you always have a wonderful canned champignons at home, which can be served as a separate dish or decorate with a delicious cheese snack.
Pleasant appetite from the site "Tastier at home"
How to preserve champignons // General questions
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How to make champignons
In French, the word "Champignon" means "mushroom". Champignon is common in the world. It is used in the kitchens of many nations and in the author's dishes of famous culinary culinary countries. Shampignon is one of the few mushrooms that can be cultivated in special conditions, at home or on special mushroom farms. The first cultivated champignons appeared in Italy about a thousand years ago, then, rapidly spreading through the light, the mushrooms got into other countries. In Europe, they were the first to grow by the French in the 17th century. Parisian gardeners, stretching champignons on the lawns, gave them the name "Paris Mushrooms". Since the end of the 17th century, it was noticed that champignons grow well in cellars or underground rooms. Some monarchs of that time held special basements for the cultivation of champignons, because this mushroom was considered a delicacy and very expensive and rare delicacy designed for chosen.
Champignons are perhaps the easiest to distinguish from other mushrooms. White or white and gray mushroom itself in youth and brown and brown in maturity, with spherical hats in youth and umbrellas in maturity. Hat 2-10 cm in diameter. The plates are first white, then darker and slightly pose. How to make champignons by this sign, you can distinguish champignons from the poisonous mushrooms of the genus Amanita, in which the records remain or yellowish. The flesh of champignons is white, on the air yellowing, or raging.
Shampignons are growing, mainly on wet, worn soils. There are champignons growing on open spaces, fields, or forest edges. The most common champignons in the forest-steppe and steppe areas of Eurasia, the steppes of Asia, in the Lugas of Australia and open places in Africa. Champignon is one of the first mushrooms that began to cultivate. To date, champignon production technology has reached almost full automatism. Mushrooms are grown in open soil, greenhouses, basements, greenhouses and sheds. Sometimes in our latitudes are obtained by 2 yields per year: Spring-summer and summer-autumn. Champignons can be grown and all year round, if you specifically equip the basement with the ventilation system and maintaining a constant temperature (there should not be too warm or very cold).
Champignon contains 88-92% water, valuable proteins, carbohydrates, organic acids, minerals and vitamins: PP (nicotinic acid), E, \u200b\u200bD, group vitamins B, iron, phosphorus, potassium and zinc, useful for the body's immune system . By the content of phosphorus, champignons can argue with fish products. This mushroom is 27.4 kcal per 100 g, which allows the use of champignon in a variety of diets and do not deprive themselves the necessary proteins, trace elements and vitamins. Low sodium content allows you to use champignons in breeding diets. Diabetics can also use these mushrooms - after all, they do not contain sugar and fats. The content of B vitamins B is higher than in vegetables, especially riboflavin (B2) and thiamine, which helps to avoid headaches and migraines. And the pantothenic acid contained in the champignon helps to remove fatigue. In addition, these wonderful mushrooms help keep the skin in good condition. All this suggests that champignons are not only delicious, but also very useful mushrooms that need to be included in their diet. Their low-calorility contributes to a healthy lifestyle and maintaining a figure in a tone.
Champignons can be used in a wide variety of dishes. They are perfectly combined with meat, vegetables and pastries. Mass cultivation starting from the middle of the 20th century made this mushroom most popular and used in mushroom dishes. Since then, champignons are actively used in the field of fast food, as a safe and unpretentious mushroom with excellent taste and smell. To date, there is a huge number of mushroom farms and households growing these mushrooms. It is their products that can be seen in supermarkets or in the composition of Pizza, pies, sandwiches, as well as as part of various dishes in the restaurant kitchen and all sorts of eateries. Champignons are fry, extinguished, baked, fried in the grill, prepare in clay pots. Of them make gorgeous mushroom sauces, podlivals, soufflies and soups.
So that freshly shampignons are preserved longer, you should not wash them. You can wrap in paper or put into a plastic container with holes in the bottom of the refrigerator. Champignons must be stored no longer than 5 days. Before cooking champignons, they should be cleaned carefully. From the ground and mud mushrooms can be cleaned with a knife, then rinse quickly under the rods of cold water, but not scattering - the champignons will absorb water, will become tasteless and watery.
You can use raw (fresh) champignons. Without heat treatment, mushrooms will retain much more useful substances. How to make champignons in this case, it is better to brush them with a dry or damp cloth, you can with a towel, you can rinse under a strong jet of cold water, but not long so that the mushrooms do not gain moisture. Then heal and cut on strips or cubes in half a hundredthimeter thick. Store cut mushrooms need as little as possible in a closed container.
Salad "Lacca"
Ingredients:
300 g of fresh champignons
2 or low-headed cucumber
2 carrots,
2 bows heads,
200 g ham
salt and pepper to taste.
Cooking:
All cut a very thin straw. Champignons fry in vegetable oil 3-5 min. In another frying pan, fry the onions and carrots, reduce the flame and extinguish a few minutes, stirring constantly. All cool, mix with cucumbers, ham and champignons, fuel mayonnaise. Decorate with greens.
Potato salad with champignons
Ingredients:
250-300 g champignons,
250-300 g potatoes,
100-150 g of green peas,
bunch of green onion
bunch of parsley
salt pepper.
Cooking:
Boil the mushrooms and potatoes in different capacles, cool, cut into small cubes, add green polka dots, finely chopped onions and parsley. Swelling, pepper (or we miserate other spices), make mayonnaise.
Salad of young potatoes, champignons and green peas
Ingredients:
200 g of fresh champignons
4 young potato tuber,
5-6 tablespoons of green peas (canned),
5-6 st. Piece of mayonnaise,
Cooking:
Rinse the champignons under the rods of cold water, boil in salted water, drain the water, cool and cut into pieces of your favorite size. Potatoes dare "in the uniform", cool down a bit, remove the skin, cut into pieces. Mix everything, add green polka dots, fuel mayonnaise. How to make champinons chilled (put for 5-7 minutes in the freezer), decorate the greens.
Champignons in the sauce of sour cream
Ingredients:
500 g of fresh champignons,
2 bows heads,
3 cloves of garlic,
250 g sour cream
250 g of water,
2 tbsp. flour spoons
salt pepper.
Cooking:
Boil champignons for 5 minutes in boiling water (entirely). Do not merge the broth - it is still useful. Passing in vegetable oil finely chopped onions and flour until golden color. Add sour cream and with constant stirring, pour the remaining broth. Bring this mixture to a boil, spray, pepper, add a grated garlic and lower the champignon mixture. The dish you can eat both hot and cold.
Burning champignons with filling
Ingredients:
tens of large champignons,
junk head
100 g salami or servelata,
2 lobes garlic,
green (dill, kinza or celery),
salt, black ground pepper.
Cooking:
Clean the champignons, rinse in cold water, cut the legs (they can come in handy for the preparation of something else, for example sauce). Cut the fine onion and sausage, mix, salt and pepper. Mushrooms to put in well-lubricated vegetable oil baking sheets of the inner side of the Hats up and start them with a mixture of onion and sausages.
Then grind garlic to the state of the Cashitz, add some vegetable oil into it, and the mixture of the mixture is squeezed over the sausage-onion filling. Garlic should be good to soak filling and get on the mushrooms themselves. On top of the two strokes sprinkle with greens and put a baking sheet into a heated (200 degrees) oven to the upper shelf. Carefully follow the process in the oven! It is advisable to have a flashlight or internal lighting. As soon as the greens begin to darken, reduce the flame that the temperature is at the level of 150 degrees and stop the baking sheet to the lowest level of the oven. Bake mushrooms for another 15 minutes. At the same time, please note that the juice should not evaporate completely! If juice remains critically, you can reduce the preparation time.
Serve in a large dish, watering the residues of mushroom juice from above.
Champignon cutlets
Ingredients:
100 g champignons
1 glass of rice,
2-3 tbsp. flour
chopping nutmeg
green (parsley, dill), salt.
Cooking:
Boil the champignons, cool them down and cut them finely. Boil rice in salted water with parsley. How to put the champignon with finished rice with and nutmeg. The resulting mass can be additionally chopped by a blender. Form the cutlets, dry in flour or clarity, fry in a frying pan in vegetable oil. Serve unsubstantial sauce.
Soup from champignon
Ingredients:
500 g of champignons of small size,
3 onion heads,
5 cups of broth,
1 garlic clove,
2 tbsp. butter
1 tbsp. cherry liqueur,
green (dill), salt, pepper.
Cooking:
Touch garlic, pour cut into small cubes. Purified and washed champignons cut into 4 parts. Leave some small mushrooms for decoration. Take the champignons, garlic and bow for a few minutes in butter, pour the broth, bring to a boil and let it get into half an hour. Pour the cherry liqueur. Turn off the fire and give it another half an hour. Suffer the previously pending mushrooms, add to the soup and warm it all together. Serve, sprinkling with greens.
So that the baked apples are not crackdown and did not stick to the frying pan, each of them should be populated in several places for a fork, and pour out some water to the pan.
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How to make champignons? - Forum: Question-answer
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3 response [Last Post]
PND, 2011-11-21 02:03
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Last visit: 32 weeks 3 days ago
Registered: 2011-10-09
Messages: 2969.
How to make champignons? Very small champignons that are sold in stores. What kind of recipe you can make such blanks from mushrooms?
PND, 2011-11-21 13:39
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Last visit: 47 weeks 5 days ago
Registered: 2011-07-06
Messages: 1562.
For canning need
For canning you need to take whole, fresh and solid champignons. Remove roots and rinse thoroughly in running water, and then rinse in a weak saline solution. The next stage is the mushroom blanching within ten minutes in a weak salt solution with the addition of citric acid, then you need to drain the water and fold the mushrooms into the prepared banks, add black peas pepper, cinnamon, bay leaf, carnation and pour fill (1 liter of water 2 . l salt, 3 tbsp. l. sugar, 10 g of citric acid, 120 ml of vinegar).
Thu 2011-11-24 04:53
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Last visit: 1 year 32 weeks ago
Registered: 2011-08-18
Messages: 1543.
Cook champignons in ordinary
Swift champignons in ordinary water, drain water, champignons to put in banks. Prepare marinade salt, spices, a bit of vinegar, boil and pour champignons, cover with a lid and leave for 10 minutes. Then the marinade merge, to bring to a boil, pour mushrooms and roll.
Fri, 2012-05-04 15:27
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Last visit: 43 weeks 3 days ago
Registered: 2012-04-19
Messages: 1427.
Boil the mushrooms into a slightly
Boil mushrooms into a slightly salted water. Prepare marinade, on 1 liter of water 1st. L Sahara, 1st. l salts and 1st. l vinegar. Mushrooms folded into banks, there to put several black peppers and fragrant peppers, bay leaf, crushed garlic and pour marinade.