Champignon marinion. Best recipes

Each hostess chipignon Marinion Recipe It is performed in its own way, adding or removing one or another spice by changing the technology ... Therefore, it is difficult to find champignons marinated at home with absolutely identical taste: someone is more sharp, someone prefers an acidic taste, making a concentrated acetic fill ; And those who do not use vinegar at all, marinate mushrooms in a gentle salad marinade. With the help of the following recipes, making marinated champignons will certainly get extraordinarily tasty.

Simple recipe for champignon rapid marination

Pickled mushrooms with spices will be an excellent addition to the winter table. To make them necessary:

- 2 garlic teeth,
- 1 tsp. salts
- 1 tsp. Sahara,
- 50 ml of 9% vinegar,
- 1 bay leaf,
- 1 tsp. dill seeds
- 1 tsp. White mustard seeds,
- 10 black pepper peppers.

For the workpiece, fresh white champignons are taken, without dark barrels. It is advisable to select small mushrooms, with a diameter with a diameter of about 2-3 cm. But if you still have large champignons, then you need to cut them in half or by a quarter. The selected mushrooms are washed under cold running water and legs are slightly cut down. 0.7 liters of water is poured into the saucepan, it is brought to a boil and mushrooms are laid in it, which cope with 10-12 minutes. After that, the champignons lean into a colander for flowing water. The decoction from mushrooms can be left, as it is recommended to prepare marinade (but it is at the discretion of culinary), but then the finished mushrooms will darken and will not look so appetizing.

Next is preparing marinade. 0.5 liters of water poured into separate dishes and is brought to a boil. Spices are embanked, except garlic and vinegar. When water boils, mushrooms are shifted into it and boil with slow boiling for about 20 minutes.

At the bottom of clean glass cans, garlic falls with thin plates. Mushrooms, caught by noise, laid out right in banks with garlic, poured marinade, in which they boosted, and vinegar is poured there. Banks are covered with covers and left to cool to room temperature. Already cooled jars with mushrooms are cleaned into the refrigerator. You can try marinated mushrooms in a day. After feeding them to the table, you need to sprinkle with chopped green onions or rings of the replist onion, and it will not be superfluous. For fragrance, mushrooms are watering 2-3 tbsp. Unrefined sunflower oil.

If the recipe " Champignon marinency quickly»It is planned to be stored for a long time (throughout the winter) and without a refrigerator, then banks and covers before laying mushrooms should be sterilized, and then, having rolled up a blank with pickled champignons, bite the cans with a blanket for slow cooling. Also increase the rate of added vinegar to 60 ml.

Recipe "Mariny Champignon at home with sharp pepper"

To prepare sharp pickled mushrooms, you will need:
- 1 kg of champignons,
- 1 bulbs,
-? Spicy red pepper pod,
- 1 tbsp. Salt and sugar,
- 4 tbsp. table vinegar
- 3-4 garlic teeth,
- Carnation and bay leaf,
- greens.

Champignons for marinations are prepared as follows. Fresh mushrooms are washed in cold water; Ice creams for several hours are left to be cleaned at room temperature and are washed too. Small mushrooms are marked with a whole; Larger cut on comfortable pieces. Optionally, you can separate the hats from the legs and pick them separately. Prepared champignons are folded into a large saucepan and poured with cold water. There is also added 1 tbsp. Vinegar or diluted appropriately acetic essence and 2-3 pepper peppers black. Mushrooms are brought to a boil. Then the fire is reduced, and water salts. During the cooking champignons with them should be removed foam. Mushroom cooking time is about 15-20 minutes. After that, the mushrooms are removed and cool.

Then marinade is made. Red hot pepper finely cut. Garlic and onions are cleaned from husks and are crushed. A sharp pepper, garlic and onions are folded into the bowl, salt, sugar, black ground pepper and vinegar poured. Fresh greenery is also small and refused to vegetables. Coolest mushrooms mixed with cooked marinade. The dishes are covered with a lid and for several hours it is left marinated.

But such mushrooms are not stored for a long time; It is desirable to use them immediately after cooking or stored in the refrigerator up to 2 weeks. For prolonged storage in the marinade, 250 ml of water fills, it warms up on medium heat, mushrooms are laid and boiled for 5 minutes. Banks and lids must be sterilized, and then dry. Champignons with marinade launched into the cans, it is added to the carnation and the bay leaf, and the banks are tightly closed. Stored billet " Mariny Mushrooms Shampignon"Cold place.

Recipe for rapid marination champignons "Rainedly" (without vinegar, salt and sugar)
Although in the recipe and are not present the main ingredients for marination: vinegar, salt and sugar, but still the proposed marinade creates a familiar pickled taste. Products for this recipe are needed as follows:
- 0.5 kg of fresh champignons,
- 1-2 garlic teeth,
- 1 medium bulb,
- Half Lemon Juice,
- 1 tbsp. olive oil,
-? Ch.L. Sea salts,
- Black pepper to taste.

First prepared mushrooms. Champignons are cooked in cold water, shock in a colander or a paper kitchen towel for drying. After the mushrooms, it is cut with thin plates and fold into a deep saucepan or a bowl. For marinade, the juice of half of the lemons is mixed with olive oil, sea salt and pepper. Garlic is cleaned, it is added to the garlic and added to the marinade. But garlic is not a mandatory ingredient for marinade. The onion is cut by thin rings or semirings and is referred to mushrooms that are poured cooked marinade. Champignons are neatly mixed and removed in the fridge for a couple of hours to be soaked in spices.