Mushrooms 

Marinated Fast Food Shampignons

These mushrooms sold in any supermarket are not only fry, extinguished and used in salads: they are solen and marinate as a billet for the winter.

After all, making pickled champignons quickly - an easy task, sufficiently observe the recipe and spend a little time. We learn how to pick up mushrooms with rapid ways with the help of different ingredients to please close delicious couch.

Preparation of champignons for marinency

Champignons are pure mushrooms, for the cultivation of which the substrate from sawdust or trumping wood is used, so they do not require special cleaning, and their preparation is reduced to the following.

  • Quality of raw materials.Only fragrant mushrooms marinate: if champignons do not smell, they will not be more fragrant in pickled form, as they will not be able to eat marinade.
  • Flushing mushrooms. Before Marinov, we rinse mushrooms so that the smallest parts of the substrate and dust are gone with water. If you wish, we clean them from the skin.
  • Slicing mushrooms. Marinization is subject to whole fungi and cutting: the taste is not injured. But slices should be approximately the same in size.

Marinuya champignons, boldly use any vegetables and spicy supplements, as this is a universal product.

We give a few proven formulations of the cooking of mushrooms under the marinade, ready for feed on the table almost immediately.

We need

  • Mushrooms - 0.5 kg;
  • Bulgarian pepper of any color - 2 pcs.;
  • Sugar sand - 50 g;
  • Middle Size Lemon - Half;
  • 4 tbsp. salts;
  • Lemonic acid - 1 dessert spoon;
  • Garlic slice - 5 pcs.;
  • Vegetable oil;
  • Bunch of any greenery.

The process of cooking marinated fungi

Mushrooms, pickled like this way, will decorate the festive table and diversify the casual diet: with bright pepper they look elegant and original. In addition, the pepper gives the pickled mushrooms a special taste.

We prepare them according to the following recipe:

  • We liberate the pecifications from seeds and fruits, and cut the non-foot and unintended straw. Fry peppers on oil to a slightly soft condition.
  • We put a saucepan on the fire, we pour water, salt and suck citric acid. After boiling, we put one-piece mushrooms and cook a quarter of an hour.
  • We fold mushrooms on a colander to completely merge the broth.
  • We make marinade from crushed greenery, 0.5 glasses of water, lemon juice, sugar, salt and pressed garlic.
  • Gently mix peppers, marinade and mushrooms, lay out in jars, roll around and wait 24 hours, placing banks in the refrigerator.

After this time, mushrooms can be put on the table. These champignons are added to various snacks and salads, but it is better to eat them as an independent dish.

Ingredients

  • Small mushrooms - 1 kg;
  • 5 tbsp. salts;
  • Sugar sand - 50 g;
  • Vinegar - a quarter of a glass;
  • Half a cup of olive oil;
  • Garlic head;
  • Bulb;
  • Pod of acute pepper;
  • Black pen - 10 peas;
  • Coriander seed - 1 tsp;
  • Lavrushka - 4 pcs.;
  • Water - 1 l.

How to quickly pick up champignons with garlic

Mushrooms for this recipe will be spicy-sharp, which allows you to use them as a separate dish, additive to salads or stew vegetables.

Preparing spicy mushrooms, following detailed instructions:

  • We wash mushrooms and cook for 10 minutes. We fold on the colander to go all the broth.
  • We mix water, sugar, salt, crushed garlic, laurel, coriander seed and onion rings.
  • Boil marinade minutes, remove, mix with vinegar and butter. Slightly the weather will add pieces of red acute peppers.
  • We lay out mushrooms in banks and pour the cooled marinade. By closing the jars with plastic covers, we put in the bottom compartment of the refrigerator for 12 hours.

After half of the day we can treat households with surprisingly delicious champignons, which, by the way, you can not have more than one and a half weeks.

Champignons Marinated Fast Food

Ingredients

  • 1 kg of champignons;
  • Half a glass of water;
  • Olive oil - half of the table;
  • Vinegar - Fullack;
  • 2.5 tbsp. sugar sand;
  • Dining boat salt;
  • Laurel leaf - 5 pcs.;
  • 5 black pepper peas;
  • Carnation - 5 pcs.

The process of cooking champignons of fast cooking

Mushrooms from this recipe can be eaten immediately after cooking, but it is better to wait a day - they will become juicy and acquire a magnificent spicy taste and fragrance.

To surprise the homemade delicious novelty, we will prepare it on the following recipe:

  • We rinse the fungal raw materials, cut the same slices and cook half an hour in unsalted water, after leaving the colander.
  • We make marinade, mixing water with sugar, salt and other spices, vinegar and butter. Boil mixture 5 min.
  • Arriving mushrooms in jars, pour them with marinade and close. If you intend to keep them for a long time, we sterilize banks.

We put them in the cellar or the bottom of the refrigerator: there they are well preserved for several months.

Quick Marinated Korean Champignons

Preparing

  • Mushrooms - 1 kg;
  • Half-liter of water;
  • Bulb;
  • 3 tbsp. olive oil and vinegar;
  • Tablespoon salt;
  • Sugar sand - 2 tbsp.;
  • Korean carrot - 100 g;
  • Seasoning for carrot in Korean;
  • Lemon - half.

Method of rapid marination

How to quickly cook a snack to a festive table, which can be losing guests in an hour? Marine champignons on an unusual recipe using Korean carrots:

  • Sliced \u200b\u200bclean mushrooms slices.
  • We make marinade, mixing water in a saucepan with butter, salt, vinegar, sugar sand and seasoning to Korean carrots. Bringing it to a boil, add slices of mushrooms, cook all 20 minutes. and cool.
  • We fold champignons into the jars and put the oppression for 1 hour.
  • Sprinkle marinated mushrooms with lemon juice and mix with carrots in Korean and finely chopped onions.

It turns out an excellent snack with an acute spicy taste, from which even the most demanding gourmet will not refuse.