Mushrooms marinated with carrots for the winter. Pickled champignons: pickled champignon recipes quickly and tasty

Calories: Not specified
Cooking time: not specified

I know for myself that when I have to cook a festive dinner, then, despite my culinary experience, each time I carefully select the menu for the table in advance. And I must say that this process is so exciting that sometimes I start preparing for the holiday a few weeks in advance in order to have time to think through everything properly and, if necessary, rehearse the preparation of some dishes. So often I create completely new recipes, ideas for decor and new flavor compositions, so that later I can bring them to life and please myself and my guests with an amazing dish.
Pickled champignons with carrots at home is an appetizer that I came up with in this way. I needed to pickle mushrooms for one dish, but not in a classic way, but more elegantly. And I began to select the composition of the marinade, experiment with the time of heat treatment, as well as the amount of spices. As a result, I got such delicious mushrooms that I simply could not use them as a secondary ingredient in a snack, so as not to spoil their magical aroma and specific taste. So I have a completely new dish in my arsenal, which I now cook with pleasure for my household and guests. After all, pickled champignons with carrots, garlic, onions and spices can be served both for a holiday and for a home dinner.
Preparing an appetizer is not difficult, but given that it should be properly marinated, then you need to cook it on the eve of the holiday.
In principle, according to this recipe, you can make not only champignons, but also other mushrooms. They turn out no less tasty and I advise you to pay attention to this recipe, it will come in handy.

- fresh mushrooms (champignons, oyster mushrooms) - 500 g,
- fresh garlic - 3 cloves,
- carrots - 1 pc.,
- green onion - a couple of sprigs,
- laurel leaves (dried) - 2 pcs.,
- soy sauce - 3 tablespoons,
- vegetable oil - 2 tablespoons,
- pepper fruits (peas) -0.5 tsp,
- table vinegar 9% - 1 tbsp.

Step by step recipe with photo:

Cooking:

First of all, clean the mushrooms, if necessary. Then we thoroughly wash them from the sand, dry them, and only then cut them into medium pieces.

Grind the peeled carrots on a coarse grater.
We wash the green onion, dry it with a napkin and finely chop.
We clean the garlic from the husk, and then chop it on a garlic press and chop with a knife.

Put mushrooms and vegetables in a pan, add garlic and spices. Then add sauce and oil.

As soon as the mass boils, add table vinegar to it and cook the appetizer under the lid for at least 15 minutes.

It is important that the mushrooms are not fried, but only boiled well in the marinade.

Then we spread the pickled champignons with carrots in a sterile dry container quite tightly, and pour the marinade on top.
We close the jar and put it in a cool place to marinate for about 9-10 hours. It will look great on the holiday table

Good afternoon, dear friends and readers! Try another dish - Korean-style champignons with carrots - this is an easy recipe for preparing a surprisingly delicious dish that is perfect for the New Year and Christmas holidays.

Korean-style champignons with carrots: photo recipe

Korean-style champignons with carrots: a recipe at home

Korean-style mushrooms with carrots are a spicy, slightly spicy appetizer with a rich mushroom flavor.

Products for cooking

Products for mushrooms:

champignons - 500 g;
water - 250 ml;
salt - 1 tbsp. l.;
sugar - 1 tbsp. l.;
vinegar 9% - 1-2 tbsp. l.;
allspice - 10 peas;
bay leaf - 1 pc.;
onion - 1 pc.

Products for carrots:

carrots - 300 g;
sugar - 1 tbsp. l.;
salt - 2/3 tsp;
vinegar 6% - 1.5 tbsp. l.;
paprika - ½ tsp;
black pepper - ½ tsp;
coriander seeds - 1 tsp;
garlic - 3 teeth;
refined vegetable oil - 2 tbsp. l.

How to cook mushrooms with carrots in Korean

Let's start by marinating the mushrooms. First of all, wash the mushrooms. To do this, pour the mushrooms into a colander, and then quickly rinse them with cold water. It is not worth keeping mushrooms in water for a long time. Then cut large mushrooms into large slices (small mushrooms can be left whole). We put the mushrooms in a saucepan, fill them with water. We pour a little water into the mushrooms, since the mushrooms will release juice during cooking and will be completely covered with water. When the water boils, remove the foam from its surface. We reduce the fire and cook the mushrooms over low heat for 20 minutes.

Then add spices to the mushrooms in a saucepan: salt, sugar, allspice peas, vinegar and bay leaf. Let the champignons with spices boil for another 15 minutes. After removing from the fire, take out in the cold to cool. (According to this recipe, you can pickle champignons or oyster mushrooms as an independent dish.)

While the mushrooms are cooling, prepare the carrots in Korean. Grate carrots traditionally on a carrot grater.

Pour salt and sugar into grated carrots. Now mix the carrots with your hands, lightly rubbing it with sugar and salt.

As soon as the carrot becomes wet, leave it alone for 15 minutes.

Then we measure the right amount of paprika, black pepper and coriander seeds according to the recipe.

Grind coriander seeds (you can take ready-made coriander powder, but freshly ground coriander seed will add more flavor to the dish). Mix chopped coriander with pepper, pour into carrots.

Now chop the garlic, put it in a bunch on the carrots.

Pour the oil into an iron bowl, put on fire. After bringing the oil to a boil (without boiling it), pour it over the chopped garlic. The hot oil will bring out the full flavor of the garlic. Now you can mix the garlic with carrots. Korean carrot is ready. (This recipe can be used to cook Korean-style carrots without mushrooms. You will only need to infuse the carrots with spices for 2-3 hours).

Fry the chopped onion, pour into carrots, mix.

small fresh champignons - 1.5 kg;
water - 2 l;
carrots - 1 pc.;
onion - 1 pc.;
black peppercorns - 5 pcs.;
bay leaf - 2-3 pieces;
cloves - 5 buds;
coriander beans - ½ tsp;
citric acid - ½ tsp;
salt - 2 tbsp. l.;
sugar - 3 tbsp. l.;
vinegar 9% - 200 ml.

Cooking method

For pickling, pick up young small champignons, dense to the touch and cut, without dark spots. Rinse the mushrooms in cold water, drain in a colander.
Boil water in a saucepan with the addition of citric acid, dip the mushrooms into it and cook for 5 minutes.
Add peeled and chopped carrots, peeled and chopped onions, cloves, peppercorns, coriander, bay leaf, sugar and salt. Cook for about 7 more minutes.
At the end of cooking, pour in the vinegar, but not all at once. Pour in a little, tasting the marinade. You may not be fully using it.
Arrange the mushrooms in sterile jars, fill with boiling marinade, seal tightly or screw on the lids and turn upside down until completely cool.
From this set of ingredients, 4 1 l cans of pickled champignons with carrots and spices are obtained.

Ingredients

champignons - 1 kg;
small carrots - 1 pc.;
sugar - 2 tbsp. l.;
salt - 4 tsp;
bay leaf - 3-4 pieces;
vinegar - 150 g;
garlic - 10 cloves;
black peppercorns - 5 grains.

Cooking method

Rinse mushrooms under water and cut off too long legs. Cut into small pieces. Small mushrooms can not be cut. Put the pieces in a pot of boiling water and boil over medium heat, uncovered, for 30 minutes.
Drain the mushrooms in a colander and set aside.
Prepare marinade. To do this, put a bowl with 1 liter of water on the fire, bring to a boil.
Cut the carrots into rings or as you like, throw into boiling water and boil for 4-5 minutes.
Cut the garlic into slices and add to the carrots.
Then add salt, sugar, vinegar, peppercorns and bay leaf. Let simmer for 1 minute and remove from heat. Cool down.
Move the cooled mushrooms to a bowl where they will marinate for the next two days, and pour the cooled marinade over.
Leave in the kitchen for one day.
After 24 hours, transfer to the refrigerator and, periodically trying, marinate.
Drain the marinade and rinse the mushrooms under running water. Serve garnished with finely chopped green onions and drizzled with vegetable oil. Green onions can be replaced with regular ones by chopping them in half rings. Enjoy your meal!

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That we didn’t pickle cucumbers, tomatoes, and peppers this season, we finally got to the mushrooms. Pickled champignons are one of the requested snacks on the festive table, and in everyday food with potatoes they go with a bang.

Today I propose to cook pickled champignons according to the following recipes:

Marinated champignons in Korean two recipes

1st recipe

According to this recipe, we will make champignons with carrots, and we will get a mixture of two in one recipe: both carrots and champignons. You can eat in half an hour, or you can store in a cool place for 1 month. It turns out very tasty, try it.

We need:

2 kg fresh mushrooms
1 large head of garlic
1 liter of water
2 large carrots
2 tsp ground black pepper
2 tsp ground coriander
1 tsp red ground pepper, without a slide
2 tsp salt
2 tbsp Sahara

Filling (marinade):

250 g vegetable oil
160 g vinegar 9%

Cooking:

1. Wash my mushrooms, cut off the ends of the stalks, if large mushrooms - cut into 4 parts. We put it in a colander so that the glass is water, and then transfer it to a saucepan, pour 1 liter of water and put it on fire. After boiling, set the timer for 15 minutes. Cook until the broth becomes clear, stir.

2. While the mushrooms are cooking, peel the garlic and carrots. We rub the carrots on a grater, like on a Korean carrot.

3. Ready mushrooms, filter, cool and transfer to a bowl.

We add to them: garlic squeezed through the garlic; black and red ground peppers; ground coriander; salt and sugar. We mix.

4. Now it's the turn of grated carrots, add and mix thoroughly.

5. We prepare the fill. Pour the vegetable oil into a saucepan and heat it up slightly, pour vinegar into it and stirring gently, warm it up, but do not boil, do it over low heat so that the mixture does not ignite. Warm up until the characteristic smell of vinegar and the appearance of small bubbles.

6. Pour the mixture of mushrooms with carrots, marinade, mix again and put it in jars or a container, close with a plastic lid. After cooling, we clean in a cold place, you can try after 30 minutes.

If it seems to someone that there is a lot of vinegar, you can reduce it a little.

2nd recipe

We need:

1 kg medium sized mushrooms

Marinade:

125 ml vegetable oil
50 ml apple cider vinegar
6-8 cloves minced garlic
5 tbsp soy vinegar
3 tsp sesame seeds
0.5 tsp ground pepper
15 black peppercorns
5 bay leaves
1 bunch of dill and parsley
1/3 of chili pepper, optional

Cooking:

1. Boil water and add prepared champignons, from the moment of boiling, detect 15 minutes.

Cool the mushrooms and dry on a paper towel. Do not discard the broth, you can use it to make soup.

2. Grind parsley and dill.

3. We prepare the marinade, for which we mix all the ingredients, let it brew for 10 minutes and pour the mushrooms. Mix thoroughly and transfer to jars, close with a nylon lid, put in the refrigerator. Shake the mushrooms from time to time. After 12 hours of exposure, you can eat them.

Quick marinated champignons in 5 minutes

This recipe is good because if guests suddenly suddenly appeared, you can quickly prepare an awesome snack, but you can also prepare them for the winter.

We need:

1 kg mushrooms, washed and cleaned of leaves and dirt

Marinade:

4-6 garlic cloves, chopped to release their flavor
4 tbsp 9% vinegar
100 ml water
100 ml vegetable oil
5 allspice peas
10 black peppercorns
4-5 cloves
3 bay leaves
2 tbsp Sahara
2 tsp salt

Cooking:

1. Put all the ingredients in a saucepan and put on fire. Immediately lay the mushrooms, mix and cook for 5-6 minutes, from the moment of boiling. Cool completely and serve.

To prepare for the winter, boil in the marinade for 10 minutes, immediately transfer to jars and hermetically seal with iron lids. Turn the jars over and wrap them in a warm blanket. Store in the basement, you can 3-4 months.

Mushrooms marinated in 30 minutes with bell pepper for the winter

We need:

Output: two 0.5 l jars

0.5 kg champignons
0.5 pcs red bell pepper (any color)
1 medium sized carrot
5 small onions (slightly more than for planting)
1/4 st. vegetable oil
1/3 st. 9% vinegar
1/3 st. boiled water
5 pcs peppercorns
3 bay leaves
1 tsp salt without a slide
1 tsp sugar without a slide
3 cloves of garlic, whole

Cooking:

1. Prepare the mushrooms.

2. Carrots and sweet peppers, peel, remove the stalk and seeds from the pepper, and cut them into small squares. The onion can be put whole, or cut into two or four parts, depending on its size.

3. Put all the ingredients, except vinegar, in a saucepan, put on fire and boil for 5-7 minutes under the lid, add vinegar at the end. We pack hot in jars, sterilize for 15-20 minutes and roll up. Store in a cold place.

If we want to try the cooked mushrooms, then cool and transfer to a jar. You can try in half an hour. Store in the refrigerator, under a capron lid.

Mushrooms pickled champignons

We need:

1 kg champignon mushrooms

Marinade:

1.5 liters of water
1.5 tbsp salt
1 tbsp Sahara
10 pcs of allspice
10 black peppercorns
4 cloves
2 bay leaves
4 tbsp 9% vinegar

Cooking:

1. Put the marinade to boil, add vinegar after boiling.

2. Add mushrooms to the marinade and boil for 15 minutes. Cool to room temperature and pour into jars.

Marinated champignon mushrooms for the winter without sterilization

According to this recipe, champignons are quickly prepared, and can be stored for up to two years, proven by our own experience.

We need:

Yield: 4 half-liter jars

1 kg mushrooms, preferably medium sized
300 ml water

Marinade:

25 peppercorns
6 pcs allspice
10 bay leaves
12 cloves of garlic
5 small onions
1 medium carrot, cut into 4 pieces
1 tbsp salt, with a small slide
2 tbsp sugar also with a small slide
160 g 6% apple cider vinegar
250 g vegetable oil
2 cloves

Cooking:

1. Be sure to sterilize jars and lids. You can put a saucepan, pour water and put a jar in it, turning it upside down, boil over low heat until the jar becomes hot. Other ways to sterilize jars are possible.

2. Prepared champignons, pour 300 ml of water, cover with a lid and put on fire. When the mushrooms boil, add all the ingredients needed for the marinade and boil for 15 minutes from the moment of boiling.

3. We fill the jars, it is desirable that onions, carrots, cloves and bay leaves do not get into the jars, since they have completed their mission, they have given their taste to the marinade, and they are not needed in jars, it will be very spicy. Roll up with iron lids and wrap until cool. Store in the basement.

Canned champignons for the winter sterilized

Nm need:

Yield 1 piece 700 g jar

1 kg champignons
1 liter of water
1 tbsp salt
1 tbsp 9% vinegar
1 umbrella with dill leaves
2- cherry leaves
1 bay leaf
5-6 pieces of peppercorns
2 cloves of garlic, cut in half
1 tsp salt, in a jar
1 tsp sugar, in a jar
2 tbsp 9% vinegar, jar

Cooking:

1. Put 1 tbsp in water. salt and 1 tbsp. vinegar, put on fire and add mushrooms. Cook for 10 minutes, remove the resulting foam and cook until the broth is transparent. Then take them out of the broth.

2. We fill 0.7 l jars with champignons, but not very tightly.

3. In each jar we put: dill umbrella, cherry leaves, bay leaf, garlic, peppercorns, salt, sugar, vinegar. Fill to the top with mushroom broth.

4. Cover with sterilized lids and set to sterilize for 30 minutes. After, cork and cover warm to cool. Store in the basement.

Calories: Not specified
Cooking time: not specified

I know for myself that when I have to cook a festive dinner, then, despite my culinary experience, each time I carefully select the menu for the table in advance. And I must say that this process is so exciting that sometimes I start preparing for the holiday a few weeks in advance in order to have time to think through everything properly and, if necessary, rehearse the preparation of some dishes. So often I create completely new recipes, ideas for decor and new flavor compositions, so that later I can bring them to life and please myself and my guests with an amazing dish.
Pickled champignons with carrots at home is an appetizer that I came up with in this way. I needed to pickle mushrooms for one dish, but not in a classic way, but more elegantly. And I began to select the composition of the marinade, experiment with the time of heat treatment, as well as the amount of spices. As a result, I got such delicious mushrooms that I simply could not use them as a secondary ingredient in a snack, so as not to spoil their magical aroma and specific taste. So I have a completely new dish in my arsenal, which I now cook with pleasure for my household and guests. After all, pickled champignons with carrots, garlic, onions and spices can be served both for a holiday and for a home dinner.
Preparing an appetizer is not difficult, but given that it should be properly marinated, then you need to cook it on the eve of the holiday.
In principle, according to this recipe, you can make not only champignons, but also other mushrooms. They turn out no less tasty and, I advise you to pay attention to this recipe, it will come in handy.

Step by step recipe with photo:

As soon as the mass boils, add table vinegar to it and cook the appetizer under the lid for at least 15 minutes.

It is important that the mushrooms are not fried, but only boiled well in the marinade.

Mushrooms marinated for the winter can be both an excellent appetizer, an ingredient in a salad, and used in the preparation of complex vegetable dishes. We also suggest that you familiarize yourself with the options for how to pickle champignons for cooking mushroom skewers - a dish that has been quite popular lately.

Pickled champignons for the winter in tomato paste have a piquant taste. They can be used to make vegetable stew or served with mashed potatoes, pasta.

Prepare ingredients for canning:

fresh unopened mushrooms 0.6 kilogram;
grows. oil 50 gr;
Lavrushka 2 pcs.;
vinegar or citric acid.

For pasta:

red tomatoes 1 kilogram;
salt 2 tsp;
sugar 50 gr.

First, prepare homemade tomato paste: pour over the tomatoes with boiling water, and after a couple of minutes, remove the skin and grind in a blender until smooth. Dousing with boiling water will allow the peel to lag behind and more easily move away from the pulp, which makes it easier to peel the tomatoes.

Put the mass in a saucepan, add sugar and salt. Boil over low heat until thick.

While the pasta is cooking, prepare the mushrooms: ideally choose young, small mushrooms without damage. Wash well and boil for a quarter of an hour, then put the stew with the same broth and oil. Cook until the product reaches the desired softness. Now you can add tomato puree, diluted with warm water in equal amounts. In this case, you need 400 g of pasta. Leave to simmer over low heat.

In the meantime, prepare the jars - wash, wipe dry.

Bring the dish to a boil, simmer for a few minutes and arrange in jars. The jar should remain 1.5-2 cm from the neck free. Sterilize the filled jars on the stove - 40 minutes are enough for half-liter jars, and 1 hour for liter jars.

Close the lids tightly, wrap with terry towels and refrigerate for a day. After we move to a dark place with a low temperature.

Cooking for the winter in Korean

Fragrant tasty mushrooms are obtained in Korean. Spicy, mouth-watering, they are suitable for snacks or in addition to a side dish:

champignons 800 gr;
carrots 1 kilogram;
medium garlic 1 head;
salt 1 tsp;
sugar 3 tbsp. l.;
oil rast. 100 gr;
vinegar 5 tbsp. l.;
black pepper 1 tsp;
red pepper to taste (for a light spiciness, ⅛ tsp is enough).

Prepare the mushrooms: wash off the ground, cut off the damage (if any), cut off the dried leg if necessary. Pour in water and put to boil - after the start of boiling, withstand 3-5 minutes.

Peel vegetables, rinse under running water. Carrots need to be grated for cooking in Korean. Next, you will need a capacious container for mixing all the products, so it is better to immediately rub the carrots into a large food bowl.

By this time, the mushrooms will be ready, you need to drain the liquid from them, rinse in a sieve from the remaining foam and mix with carrots. Add any vegetable oil, squeeze the garlic and mix thoroughly. Salt, sweeten, pepper, pour in vinegar and mix again.

Leave the prepared mushrooms in Korean in the refrigerator for a day. After that, you can serve it to the table, or close it in jars and store it in the refrigerator for no more than a month.

With onions and carrots

A simple and quick recipe for pickled mushrooms with vegetables:

mushrooms 1 kilogram;
filtered water 1 l;
salt 1 tbsp. l. + 1 tsp for the preparation of mushrooms;
sugar 1 tbsp. l.;
mustard, coriander and peppercorns;
lavrushka leaves 2-3 pieces;
medium onion 2 pcs.;
carrot 2 pcs.;
sweet pepper 1 pc. (optional, gives a light sweet note);
vinegar 200 gr.

Wash gently the main component, keeping the top crust. Place in boiling water with a teaspoon of salt and boil for 10 minutes.

We prepare the marinade: peel the vegetables, divide the bell pepper into a small cube, also chop the onion. Grind carrots on a grater.

In a large container, mix spices, salt and sugar, stir well and leave to infuse. In a separate bowl, combine onions, carrots, peppers and vinegar so that the vegetables are thoroughly saturated with vinegar.

We put the prepared marinade to boil. Once it boils, add the mushrooms and bring back to a boil. Remove from the stove, put the vegetables with vinegar, mix and wait until it cools down.

Arrange the cooled dish in jars, close tightly and store in the refrigerator. In cold conditions, mushrooms stand for a long time, but still we do not recommend leaving them for more than a month.

On a note. You can use any vinegar (apple, wine). As seasonings, you can add coriander and ginger root, cut into small rings.

How to quickly pickle champignons for the winter?

A very quick recipe for pickled mushrooms, which can be prepared both in winter and in any other season, and after the pickling process, serve to the table:

fresh champignons 1 kilogram;
greens several branches of different types;
apple cider vinegar 50 ml;
garlic 1 head;
sesame 3 tbsp. l.;
vegetable oil - 125 gr;
soy sauce 5 tbsp. l.;
Lavrushka 5 pcs.;
peppercorns 15 pcs.;
coriander;
salt.

Let's start cooking: thoroughly wash the mushrooms, cut off a little leg, dip in salt water and boil. After the start of boiling, cook for ⅓ hours.

While the mushrooms are cooking, prepare the marinade: finely chop the greens, cut the garlic into several pieces and put everything in one container. Add spices, vinegar and oil to greens and garlic. Leave to brew for about half an hour. After evenly spread over the mushrooms. It is more convenient to use a low glass baking dish. Cover with a lid, or tighten with a film, leave to marinate in the refrigerator for at least 12 hours. It is recommended to marinate overnight.

Mushroom kebab marinade recipes

Mushrooms make delicious skewers. It is worth noting that this dish will be appreciated not only by adherents of vegan cuisine, but also by lovers of meat dishes. It is very easy to marinate champignons for barbecue on the grill, because the products for the marinade are simple, affordable and can be found in any kitchen.

Marinate in sour cream

mushrooms 1 kilogram;
fatty (homemade) sour cream 150 ml;
soy sauce 4 tbsp. l.;
garlic 3 cloves;
fresh dill 1 bunch;
spices: Provence herbs (1 tablespoon), black and red pepper

Wash fresh mushrooms in advance. Then we prepare the marinade: finely chop the greens, mix with spices, sour cream, sauce and crushed garlic. Pour the dish under discussion with the marinade, mix well and let it brew for at least 40 minutes, and preferably 1-2 hours. After that, you can start baking.

Spicy soy sauce marinade

mushrooms 500 gr;
ready-made seasoning for mushrooms 2 tbsp. l.;
soy sauce 100-150 ml;
vegetable oil 50-70 ml.

Wash mushrooms, drain excess liquid and put in a container for pickling.

Add the remaining ingredients to the mushrooms, mix well with your hands to evenly distribute the marinade. The recommended marinating time is 1.5-2 hours.

On a note. When using soy sauce, mushrooms can be left without salt, as it contains enough salt.

with mayonnaise

A quick and easy marinade recipe, thanks to which champignons are very fragrant and delicate in taste:

400 gr of champignons;
2 tsp soy sauce;
½ tsp salt;
½ tsp black pepper;
2-3 tsp mayonnaise (it tastes better if you use homemade rather than store-bought)

Gently mix the sauce, spices and mayonnaise until smooth. Rinse the mushrooms under running water, put them in a marinating bowl, put the prepared marinade on them and mix so that they are evenly rolled in the sauce. Marinate enough for 1 hour. Then you can start baking.

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Today I propose to cook pickled champignons according to the following recipes:

Marinated champignons in Korean two recipes

1st recipe

We need:

2 kg fresh mushrooms
1 large head of garlic
1 liter of water
2 large carrots
2 tsp ground black pepper
2 tsp ground coriander
1 tsp red ground pepper, without a slide
2 tsp salt
2 tbsp Sahara

Filling (marinade):

250 g vegetable oil
160 g vinegar 9%

Cooking:

2. While the mushrooms are cooking, peel the garlic and carrots. We rub the carrots on a grater, like on a Korean carrot.

3. Ready mushrooms, filter, cool and transfer to a bowl.

We add to them: garlic squeezed through the garlic; black and red ground peppers; ground coriander; salt and sugar. We mix.

4. Now it's the turn of grated carrots, add and mix thoroughly.

6. Pour the mixture of mushrooms with carrots, marinade, mix again and put it in jars or a container, close with a plastic lid. After cooling, we clean in a cold place, you can try after 30 minutes.

If it seems to someone that there is a lot of vinegar, you can reduce it a little.

2nd recipe

We need:

1 kg medium sized mushrooms

Marinade:

125 ml vegetable oil
50 ml apple cider vinegar
6-8 cloves minced garlic
5 tbsp soy vinegar
3 tsp sesame seeds
0.5 tsp ground pepper
15 black peppercorns
5 bay leaves
1 bunch of dill and parsley
1/3 of chili pepper, optional

Cooking:

1. Boil water and add prepared champignons, from the moment of boiling, detect 15 minutes.

Cool the mushrooms and dry on a paper towel. Do not discard the broth, you can use it to make soup.

2. Grind parsley and dill.

Quick marinated champignons in 5 minutes

This recipe is good because if guests suddenly suddenly appeared, you can quickly prepare an awesome snack, but you can also prepare them for the winter.

We need:

1 kg mushrooms, washed and cleaned of leaves and dirt

Marinade:

4-6 garlic cloves, chopped to release their flavor
4 tbsp 9% vinegar
100 ml water
100 ml vegetable oil
5 allspice peas
10 black peppercorns
4-5 cloves
3 bay leaves
2 tbsp Sahara
2 tsp salt

Cooking:

1. Put all the ingredients in a saucepan and put on fire. Immediately lay the mushrooms, mix and cook for 5-6 minutes, from the moment of boiling. Cool completely and serve.

To prepare for the winter, boil in the marinade for 10 minutes, immediately transfer to jars and hermetically seal with iron lids. Turn the jars over and wrap them in a warm blanket. Store in the basement, you can 3-4 months.

Mushrooms marinated in 30 minutes with bell pepper for the winter

We need:

Output: two 0.5 l jars

0.5 kg champignons
0.5 pcs red bell pepper (any color)
1 medium sized carrot
5 small onions (slightly more than for planting)
1/4 st. vegetable oil
1/3 st. 9% vinegar
1/3 st. boiled water
5 pcs peppercorns
3 bay leaves
1 tsp salt without a slide
1 tsp sugar without a slide
3 cloves of garlic, whole

Cooking:

1. Prepare the mushrooms.

2. Carrots and sweet peppers, peel, remove the stalk and seeds from the pepper, and cut them into small squares. The onion can be put whole, or cut into two or four parts, depending on its size.