Pickled champignons: recipes for the winter, interesting options for marinade, serving

22.04.2021

Officially, the history of mushroom cultivation begins in the 17th century in France. At that time, the product was considered a delicacy, a rare delicacy that only members of the nobility could afford. Now the mushroom is grown on an industrial scale and is present all year round in supermarkets in most countries of the world. Despite the availability of fresh product, pickled is a popular preparation.

Easy to prepare

Marinated mushrooms with onions and garlic are good as an independent snack. In addition, practical housewives add them to salads, pizza and pies, vegetable stews, meat roasts, while vegetarians use the preparation for making lean kebabs.

Choosing the main ingredient

These mushrooms are considered one of the safest, however, toxic substances accumulate in spoiled champignons. Knowing the six secrets, you can choose a quality product.

Colour. Fresh mushroom matte white or brownish color. Darkening heralds that he is overripe. Such a product becomes tight when cooked.
Hat. Specks and dots indicate that the mushroom is on the counter. You should not take mushrooms, the cap of which is sticky and slippery.
Film. A membrane connects the leg and the cap, if it is damaged or has acquired a dark brown color - the product is stale.
Elasticity. If the mushroom is soft, it is most likely rotten on the inside.
Aroma. The fresh mushroom has a pronounced pleasant aroma, the old one exudes a damp and musty smell.
The size. Small to medium sized mushrooms are good for pickling.

At a temperature of 4 ° C, the harvested champignons retain their freshness for up to five days; when the temperature rises, this indicator decreases to several hours. Frozen mushrooms are not suitable for pickling.

Other components of the workpiece

The shelf life of mushrooms can be increased by conservation, the task of which is to prevent the growth and reproduction of pathogenic microorganisms that cause fungal spoilage. Pickling is a preservation method in which acetic acid is most often the factor that suppresses decaying bacteria. The composition of the workpiece necessarily includes vinegar (sometimes wine or citric acid), usually 6% or 9% is used. Also, the snack may contain:

vegetable oil - refined, odorless, sometimes aromatic olive oil is introduced;
spices - pepper, coriander, mustard, laurel and other spices;
fresh herbs - dill, parsley, cilantro;
vegetables - onions, garlic, tomatoes, carrots, bell peppers.

Garlic goes well with champignons, but when storing the workpiece, the characteristic aroma is lost, so it is better to mix it with mushrooms just before serving. However, even when pickling, it is not prohibited to introduce a fragrant additive.

Technology

Sterilization. Wash the cans and lids together with laundry soap, you can soda, the containers can be sterilized in a steam bath, in the oven or in another way. Pour boiling water over the lids or boil for 10-15 minutes.
Preparation. Before pickling mushrooms, you need to prepare: clean from debris, rinse with running water. Sometimes culinary experts advise to remove the legs from the champignons, as they are tough and spoil the taste of the preparation, and are even worse absorbed by the body. Then pour the mushrooms with water, place on the burner, cook for 20 minutes after the start of the boil, removing the foam, drain the water, cool.
Proportions. When canning in a marinade, usually 1 kg of fresh mushrooms is taken for 1 liter of water.

7 recipes

Oyster mushrooms are pickled in the same way as champignons, so resourceful cooks advise making two preparations at the same time: the same recipes, but different "main characters".

Traditional

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the preparation.

Looking for:

champignons - 1.5 kg;
water - 1 l;
vegetable oil - 250 ml;
apple cider vinegar 6% - 150 ml;
garlic - four cloves;
salt - 20 g;
black pepper - four peas;
allspice - 12 peas;
laurel - four leaves.

Actions

Boil water, stir in sugar, salt, followed by a bite, oil.
After waiting a couple of minutes, immerse the main ingredient in the "broth"; after boiling, do not remove from the heat for another three minutes.
Distribute to the jars along with the fragrant liquid, close.
After seaming, place containers upside down on a tray or baking sheet. Insulate with a blanket or blanket. After a day, transfer to permanent storage in a cool place.

You can add cloves of peeled garlic, dill sprigs, currant leaves, mustard and coriander seeds, cloves, cinnamon, juniper berries to the blanks. However, you should not get carried away with spices, so as not to interrupt the "native" aroma of the main ingredient.

In korean

Peculiarities. The recipe is specific in that the marinade is prepared without water. You can add a teaspoon of sesame seeds toasted in a dry frying pan.

Looking for:

champignons - 600 g;
vegetable oil - 100 ml;
vinegar 6% - 60 ml;
soy sauce - 40 ml;
onions - one piece;
garlic - four to six cloves;
parsley - a bunch;
ground coriander - half a small spoon;
salt, pepper at the discretion of the cook.

Actions

Stir soy sauce, vinegar into the oil
Mix with chopped onions, garlic, season with spices and salt.
Place the main ingredient in a glass container, pour in a spicy composition, stir, close the container and keep in the refrigerator for 24 hours.
Put in jars, roll up.

With pepper

Peculiarities. If you add several types of pepper to the preparation, the taste will be more original.

Looking for:

mushrooms - 1 kg;
water - 1 l;
vinegar 9% - 80 ml;
onions and bulgarian peppers - one fruit each;
garlic - four cloves;
hot pepper - one pod;
ground black pepper - a small spoon;
sugar, vegetable oil - a large spoonful;
salt - 15 g;
laurel - four leaves.

Actions

Boil water, add laurel, black pepper, after a couple of minutes - sugar, salt, remove from the stove in a minute. Stir in oil, vinegar.
Diced peppers (Bulgarian, hot), onions, garlic, combine with mushrooms.
Put in glass containers, fill with boiling marinade, roll up tightly.

With vegetables

Peculiarities. You can make a winter mushroom salad by enriching the preparation with assorted vegetables.

Looking for:

champignons - 1 kg;
boiling water - 0.5 l;
vinegar 6% - two tablespoons;
vegetable oil - five tablespoons;
carrots, bell peppers, onions - one fruit each;
garlic - two cloves;
greens - 40 g;
sugar - two large spoons;
salt - a large spoon;
laurel - one or two leaves;
black pepper - five peas;
coriander seeds - a pinch.

Actions

Chop the Bulgarian pepper into strips, chop the onion into small cubes, garlic into plates, chop the carrots with a grater, chop the herbs.
At the bottom of a deep glass bowl, put laurel, salt, sugar, black and allspice pepper, coriander.
Pour in boiling water, stir.
After three to four minutes, put the vegetables in the composition. Insist for five minutes.
Add oil and vinegar.
Put boiled mushrooms in a vegetable marinade, they should be hot.
After the final cooling of the workpiece, transfer to jars, close and transfer to the refrigerator.

With tomato juice

Peculiarities. These are champignons prepared in the Italian style. It is advisable to use freshly squeezed tomato juice or tomato paste diluted with water.

Looking for:

mushrooms - 0.5 kg;
tomato juice - 300 ml;
vinegar 9% and vegetable oil - a large spoonful;
garlic - two cloves;
dill - half a bunch;
sugar - half a large spoon;
allspice - four peas;
salt is a small spoon.

Actions

Mix juice with sugar, salt, vinegar, pepper, boil.
Introduce the mushrooms, wait for a boil, after three minutes add the chopped garlic. After another three minutes turn off the fire.
Distribute to banks, roll up.

With wine

Peculiarities. Dry red wine acts as the main preservative in the recipe. It is recommended to use olive oil, and brown sugar, cane sugar.

Looking for:

mushrooms - 1.5 kg;
wine - 240 ml;
oil - five to six large spoons;
onions - three to four fruits;
parsley - 30 g;
sugar - two large spoons;
salt - a large spoon;
mustard seeds are a small spoon.

Actions

Heat the wine, add oil and boil.
Add chopped parsley, salt, sugar and mustard, stir.
Immerse the mushrooms and onion, divided into half rings, in a spicy liquid, after boiling, muffle the heat, and, stirring, simmer the composition for five minutes.
Remove the dish from the stove, cover with a lid and stand for five hours at room temperature.
Put in jars and sterilize for a quarter of an hour in a water bath.
Roll up, place upside down on a pallet, insulate. After final cooling, remove for permanent storage.

To sterilize the workpieces in a water bath, lay a cotton or linen cloth on the bottom of a large saucepan, put a container with conservation covered with lids in a container (do not close tightly!). Then pour water into the container so that the cans are hidden up to the shoulders. Put on the stove, after boiling, muffle the heat and note the time.

Express recipe

Peculiarities. The blank is made without pre-cooking the main ingredient.
Its shelf life in an airtight container in a refrigerator is no more than two weeks.

Looking for:

champignons - 0.5 kg;
vegetable oil - 90 ml;
vinegar 9% - 50 ml;
bow - one head;
garlic - two or three cloves;
sugar - a large spoon;
salt - a small spoon;
powdered coriander - half a small spoon;
black and allspice pepper - five peas each;
cloves - seven pieces;
laurel - three to four leaves.

Actions

Put the main component in a frying pan, stir for about five minutes over low heat, so that the juice comes out.
In a clean container, mix spices, sugar, salt, vinegar and oil and, together with the onion divided into half rings and chopped garlic plates, send to the pan with the mushrooms.
Simmer closed for another ten minutes. Stir the composition periodically.
Put the champignons in a deep glass container, pour the marinade from a frying pan and wait to cool.

Ideas for a decent serve

You can follow the advice of the chef Konstantin Ivlev and serve the preparation seasoned with fresh onions and dill. Or you can use three ideas and provide mushrooms with a non-standard culinary "frame".

Salad

Cut the boiled chicken breast (200 g), mushrooms (200 g), ham (200 g) and Bulgarian pepper (two fruits) into cubes.
Mix the ingredients.
Season with salt, pepper and mayonnaise to taste.

Vegetable julienne

Strain the marinade by placing 200 g of marinated mushrooms in a colander, fry for a few minutes in vegetable oil.
When the excess liquid has evaporated, throw a sprig of thyme and an onion chopped into small cubes into the pan.
After softening the onion, stir in the eggplant cut into small pieces.
When the vegetable is fried until tender, add chopped fresh mushrooms (300 g) and continue, stirring, simmer the mixture for a few more minutes.
Add the required amount of salt and pepper, remove the thyme from the vessel.
In a separate skillet, fry two tablespoons of flour in two tablespoons of butter, stirring constantly to avoid lumps.
When the flour becomes golden, slowly pour in milk (two glasses), constantly stirring the mass with a whisk.
When the sauce thickens, add 50g coarsely grated Parmesan, salt, pepper and nutmeg to taste.
Add vegetable fry to the sauce.
Arrange over cocotte makers or pour into a heat-resistant dish, sprinkle with grated Parmesan (50 g) and cook in an oven preheated to 200 ° C until golden brown.

Pizza

Roll out 230 g of pizza dough into a round layer 3-5 mm thick.
Transfer the workpiece to a baking sheet lined with parchment and a little floured.
Brush the base with two large spoons of tomato paste or ketchup.
Put a tomato cut into thin slices around the perimeter of the workpiece, the next layer - pickled mushrooms, chopped into plates.
Sprinkle with grated cheese (50 g) and place in an oven preheated to 190 ° C for 15-20 minutes.
Sprinkle with fresh herbs before serving.

To marinate mushrooms for the winter, culinary talents are not required. You can follow the proposed recipes step by step, or you can give free rein to your imagination: by adjusting the composition and amount of spices, each time you get a new dish. However, if the workpiece is planned to be stored for a long time, the proportions of the marinade should not be changed: the product can quickly deteriorate.