Champignons are the most common type of mushrooms. They are grown at home, so it is not necessary to go to the forest for a "quiet" hunt. In addition, this variety is completely harmless and affordable. The mushroom itself is very pure - it grows only in rotten wood or sawdust. You do not need to use many cleaning methods: peel off the skin, rinse several times.

Champignons are used in any form for the preparation of many dishes. They are fried, boiled, dried and pickled. Instant pickled mushrooms are considered especially tasty at home. There are a huge number of ways how to marinate champignons at home, everyone can choose the one that suits him.

Also on our site you can learn recipes so that your whole family will like them.

1. Mushrooms of any size and age are suitable for pickling, the main thing is that the plant exudes a pleasant forest smell. If the specimens do not smell at all, then it is better not to use them for pickling. Such mushrooms are not saturated with brine during cooking, therefore they remain tasteless.
2. The plant can be marinated whole or pre-cut into slices. From this, its taste will not deteriorate at all. The main thing is that all the pieces are the same size. Champignons should be well washed from dirt. The peel can be left on or removed before pickling. Champignons are combined with almost all spices, vegetables and herbs.

The recipe for pickled champignons for the winter

Marinating champignons with pepper is especially popular on the festive table. This dish looks perfect among the variety of appetizers, as it has an original, distinctive look. It is pepper that brings color to the everyday vision of pickled mushrooms.

Main components:

• Half a kilo of champignons;
• 2 red or yellow bell peppers;
• 50 grams of sugar;
• Half a medium lemon;
• 4 tablespoons of salt;
• dessert spoon of citric acid;
• 4-5 cloves of garlic;
• Greens;
• Vegetable oil.

Instant pickled champignons recipe:

1. The pepper is prepared first. The vegetable is peeled and washed to remove any bitter seeds. Then the product is cut into strips - the strips should be thin and not too long.
2. Vegetable oil is heated in a frying pan, and pepper is poured into it for frying. When the vegetable is tender, but does not turn into gruel, it can be removed from the heat.
3. Champignons need to be peeled and rinsed. Cutting them for cooking is not worth it - they are cooked whole. Then they are placed in a saucepan with water, salt and citric acid, where they are boiled for 15 minutes.
4. The water is drained from the mushrooms, and they themselves must drain from the moisture. At this time, the marinade is being prepared.
5. The marinade consists of water (approximately you need to take half a glass of liquid), this includes herbs, half a lemon, salt, sugar and garlic are squeezed out. All ingredients are finely chopped and mixed until smooth.
6. The cooled mushrooms are placed in a glass container along with pepper.
7. Mushrooms in the marinade should be about one day. They should be settled in a cool, dark place.
8. The finished product can be served for instant consumption. The taste of the marinade can be enhanced by additionally adding a small amount of vegetable oil. Using this recipe you can pickle mushrooms and use them in salad.

After reviewing the recipes on our site, you can also cook other delicious preparations, such as and.

Homemade pickled champignons recipe

Home-style pickled mushrooms have a salty and spicy harmonious taste that will allow you to use champignons as an independent snack, as an ingredient for salads, stews, stewing and frying with potatoes. This is a standard and simple way to marinate mushrooms, which has an original but distinct taste and aroma.

Components:

• 1 kilogram of champignons;
• 100 grams of salt;
• 50 grams of sugar;
• 50 g of vinegar essence;
• 100 grams of vegetable oil;
• 1 head of garlic;
• 1 medium onion;
• 1 piece of chili;
• 10 pieces of black peppercorns;
• 1 teaspoon coriander
• 4 leaves of laurel tree;
• 1 liter of purified water.

Delicious pickled champignons at home:

1. For this recipe, you need to choose miniature mushrooms, since large ones will have to be cut, and this will ruin the appearance of the product.
2. Rinse the champignons well, you do not need to remove the film. Pour the finished product with water and put on medium heat, where they should boil for 10 minutes. After this, the broth is drained, and the mushrooms are poured into a colander.
3. While the mushrooms are settling, the marinade is being prepared.
4. Sugar, salt and chopped onion rings, garlic passed through a crusher, coriander and bay leaf are added to a container with water. Boil the marinade for 1 minute over medium heat. After boiling, remove the marinade from the heat, and then pour vinegar and vegetable oil there. When the contents have cooled a little more, intervene, cut into small slices of chili peppers.
5. Pour the pre-boiled mushrooms with chilled marinade. Best of all, if you perform the procedure at the bank. The product should be infused for 12 hours in a cold place. Close the container with a plastic lid.
6. Such mushrooms are stored for a short time - about two weeks. Using such a product, it is possible to make a variety of dishes. The barbecue appetizer is especially popular - the mushrooms are alternately strung on skewers with onions.

For thrifty housewives, we have also prepared which will not only decorate your dining table, but also become a wonderful and tasty addition to your dinner.

Pickled mushrooms at home

This method has many positive factors. These products can be consumed at any time. Even immediately after pickling. Champignons are spicy and juicy.

Components:

• 1 kilogram of mushrooms;
• 1.5 cups of purified water;
• 100 milliliters of vegetable oil;
• 100 milliliters of table vinegar;
• 50 grams of sugar;
• 20 grams of salt;
• 5 laurel leaves;
• 5-6 peas of black pepper;
• 5 pieces of cloves.

How to pickle mushrooms at home quickly:

1. Rinse the mushrooms well from dirt and sand under running water. Cut all of them into small pieces of the same size.
2. Boil the prepared product for 30 minutes. Do not add salt.
3. The preparation of the marinade is as follows: in 1.5 cups of water, mix salt, sugar and other spices. Vinegar essence and refined oil are also added here. Boil the contents for yati minutes.
4. Champignons are laid out in banks. If the mushrooms are salted for the winter, then the glass containers must be sterilized, and the lids must also be done.
5. The cans, together with the brine, are laid out in the cans, after which they are sealed with lids.
6. The finished product should be stored in a cool, dark place.

Champignons pickled according to this recipe are obtained by everyone, without exception. The mushrooms remain intact and well salted. So they can be stored for any period of time and not deteriorate.

How to pickle mushrooms at home quickly

A very quick and high-quality recipe for pickling mushrooms will be a godsend when guests are almost on the doorstep. This method is very simple, and the mushrooms turn out as if they were pickled for a long time before serving.

Ingredients:

• 1 kilogram of fresh mushrooms;
• 0.5 liters of water;
• 1 onion;
• 3 tablespoons of vinegar;
• 3 tbsp. tablespoons of refined oil;
• 1 tablespoon salt
• 2 tablespoons of sugar;
• Natural spice for Korean carrots;
• 100 grams of Korean carrots;
• 0.5 fresh lemon.

How to pickle mushrooms at home:

1. Prepare the mushrooms. Cut each fungus into small pieces, which will be marinated in brine.
2. Pour water into a saucepan, add refined vegetable oil, vinegar, sugar, salt and spices for Korean carrots. Bring everything to a boil and only then the mushrooms are poured here.
3. The contents of the container should boil for 20 minutes.
4. Transfer the chilled mushrooms to jars, then press the contents of the containers for one hour.
5. Within an hour, the product is completely infused; it can be served mixed with Korean carrots, after sprinkling the dish with lemon juice. Onions are finely chopped here.
6. The combination of Korean carrots and mushrooms is ideal for a snack. Moreover, carrot decoration is original in its application. Spicy peculiar taste and smell attracts real gourmets.

Marinated champignons delicious recipe

Such mushrooms are sold in stores at fairly high prices, but the price does not always correspond to the quality. Therefore, it is better to marinate the mushrooms yourself without much effort.

Main components:

• 50 pieces of small mushrooms;
• 5 black peppercorns;
• 5 allspice peas;
• 5 laurel leaves;
• 3 tablespoons of sugar;
• 3 tablespoons of salt;
• 1 liter of water;
• a third of a glass of vinegar.

Pickled champignons step by step recipe with pictures:

1. Prepare the mushrooms.
2. Heat water to a boil, after adding salt and sugar. A laurel leaf also fits here.
3. The mushrooms are poured into a boiling brine and cooked in it for 30 minutes.
4. At the end of the process, pour the vinegar into a saucepan, stirring the contents.
5. Such mushrooms remain in the brine, where they were previously boiled. The finished product is laid out in jars, on top of each bed, a pea of ​​the pepper indicated in the recipe.
6. If the product is planned to be consumed immediately after cooling, then it can be seasoned with vegetable oil and chopped onion rings.

This recipe allows you to eat the mushrooms immediately after pickling. You can season them with any spices and oils, even vinegar is used.

All recipes are original, but at the same time easy to prepare. Champignons can be supplemented with other spices and seasonings. The mushrooms come out whole and firm, so they can be used as an ingredient in many other dishes.

For lovers of winter preparations, there is also a recipe box in our collection of recipes, which can serve as a separate dish or be used for preparing salads.

Finding not only beautiful, but also delicious canned mushrooms in the store is a real problem. They either have one vinegar flavor or none at all. Although, you see, this is very strange for such wonderful mushrooms as champignons. To spoil their exceptionally good taste is a real crime! Our recipe suggests pickling mushrooms quickly and very easily. When pickled, mushrooms do not lose their characteristic aroma and texture at all.

Unlike the usual pickling methods, our mushrooms are sterilized once - directly when boiling in broth. The jar of mushrooms is not boiled! Champignons are boiled in water not for 2-3 minutes, as it happens in other recipes, but for 15 minutes. And this is quite enough so that the lid does not rip off the can even after months.
Ingredients for pickling mushrooms:

• 1 kilogram of fresh champignons
• 50 milliliters of vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon table salt
• 1 liter of water
• 1 sheet of "lavrushka"
• 5 or 6 peas of black hot pepper
• 3 or 4 allspice peas
• 2 - 3 clove buds

How to preserve champignons:

Champignons are pure mushrooms, so there is no special "fuss" with them. In general, purchased in the supermarket is sometimes enough just to wash under the tap. If you still have something to clean off, clean off the mushrooms and mine. Cut large mushrooms in half or into a quarter.

We put a pot of water on the stove, bring to a boil, throw mushrooms into it. Cook for a quarter of an hour (15 minutes).

Then we drain the water, filter the mushrooms.

Preparing the mushroom marinade. By the way, you can do it while the mushrooms are boiling. To prepare the marinade, take a saucepan, pour a liter of water into it. Pour in a tablespoon of sugar and the same amount of salt, send spices there, put on the stove and wait for the water to boil. After boiling, add vinegar, stir, remove from the stove.

We transfer the mushrooms to a clean and dry jar. Gently pour in the hot brine and tighten the lid.

Turn the jar over and set it to cool on the lid.

This must be done in order to understand how firmly we managed to roll up the lid. If the brine begins to leak, the jar will have to be twisted, otherwise the mushrooms will soon begin to deteriorate.

They can be stored in the refrigerator or cellar for up to several months and will delight you for a very long time! With chips, to the table for a snack - they will save you more than once! Eat to your health!

Since ancient times, Russian people love mushrooms - they dry them, boil, fry and preserve them for future use. If you delve into the records of our grandmothers, you can find many interesting recipes with this particular product: pies, pancakes and pancakes, dumplings and casseroles. At any time of the year, we have the opportunity to open a jar of canned mushrooms. So what can you make from canned mushrooms? There are countless recipes - each is interesting in its own way. We bring to your attention a few simple canned mushroom dishes.

Often racking our brains over what to cook to make it tasty and not very expensive, many of us forget about our traditional dish - dumplings with potatoes. But not simple dumplings, but with canned mushrooms. So let's spend a little of our time and prepare a delicious dish.

Immediately we need to prepare unleavened dough, and then - potato-mushroom filling.

For the test:

• premium wheat flour - 700 gr.;
• egg - 1 pc.;
• water - 1 glass;
• salt - 1 teaspoon.

Cooking the dough. Pour the sifted flour into a large bowl with a slide, in the center we make a depression into which we pour water (after having dissolved a spoonful of salt in it), drive in an egg and knead well. The dough should turn out to be elastic and tender, "cheese" holes should appear in the cut - this indicates its readiness. Roll the dough into a ball, cover with a napkin and set aside for a while.

For filling:

• potatoes - 4 - 5 large tubers;
• canned mushrooms - 300 gr.;
• onions - 1 pc.;
• vegetable oil - 20 gr.;
• salt, pepper - to taste.

Preparing the filling for dumplings with potatoes and canned mushrooms. Peel and boil the potatoes. We turn into puree. Finely chop the onion, add the mushrooms cut into strips - fry in vegetable oil. We spread the frying in mashed potatoes, salt, pepper and mix. Our filling is ready.

The most exciting moment of the process is rolling out the dough and sculpting dumplings. Cut off a small piece of dough and roll it into a layer (so that it does not stick to the rolling pin, lightly sprinkle it with flour). Then make notches with a glass with thin edges. The resulting circle is a blank for a dumpling. Put the filling in the center of the workpiece, connect the ends, carefully glue together. The edge can be decorated with a "shuttlecock". Experienced housewives know how to make a wavy edge. By the way, sculpting dumplings is a very interesting business, children love to do this, involve them in work.

We put a large pot of water on the stove, bring to a boil and put our products in salted water. After the dumplings float to the surface, we continue to cook them for 5 minutes, then carefully remove them with a slotted spoon, fill with melted butter or sour cream and sprinkle with finely chopped fresh herbs. Great food can be served, eat with gusto!

Do you love mushroom potato casserole?

If the answer is yes, then let's get started. What do we need to make a casserole with mushrooms and potatoes?

• potatoes - 700 gr.;
• canned champignons - 300 gr.;
• onion - 1 pc.;
• eggs - 2 - 3 pcs.;
• butter - 50 gr.;
• sour cream - 30 gr.;
• milk - 100 gr.;
• vegetable oil - 20 gr.;
• salt, pepper - to taste.

Peel and cook the potatoes until cooked, then knead them thoroughly. While the potatoes are boiling, let's take care of the mushrooms. Peel the onion, finely chop it. Cut the canned mushrooms into small pieces. Fry mushrooms with onions in vegetable oil.

We return to our potatoes. Pour 100 g of hot milk into mashed potatoes, salt to taste, add eggs and butter, mix. Put half the mass in a greased baking dish, level it. Distribute the mushroom filling on top, cover with the remaining half of the potato mass. Lubricate the surface with sour cream and send it to an oven preheated to 200 degrees. We bake for half an hour. Hooray! A delicious potato casserole with champignons is ready. Serve hot with sour cream or your family's favorite sauces.

Pancakes-pancakes with mushrooms are good

Pancakes are a good help for any housewife: when imagination runs out, and you really want to diversify the menu, pancakes come to the rescue, but not simple ones, but pancakes with champignons and chicken.

For pancakes:

• milk - 200 gr.;
• hot water - 200 gr.;
• flour - 150 - 200 gr.;
• egg - 1 pc.;
• baking powder - 0.5 tsp;
• salt - 1 tsp;
• vegetable oil - 70 gr.

Pour milk and boiling water into a deep bowl, drive in an egg, pour salt, add sugar to taste. Mix the sifted flour with baking powder, add it to the milk mixture, whisking with a whisk, until there are no lumps left. Add a spoonful of vegetable oil. The pancake dough is ready. Fry a stack of pancakes in a preheated, greased pancake pan.

For filling:

• canned mushrooms - 200 gr.;
• chicken fillet - 300 gr.;
• cheese - 150 gr.;
• onion - 1 head;
• vegetable oil - 20 g.

Cut the chicken into strips and fry. Fry finely chopped onion, add chopped mushrooms to it, combine with chicken, salt, pepper, simmer for a short time under the lid. Pour the grated cheese - the filling is ready. Put a spoonful of the filling on the edge of each pancake and fold it inward, wrap the free edges in the middle. Ready pancakes with canned mushrooms can be fried in oil on both sides or sent to a preheated oven for a few minutes to melt the cheese. Serve hot with sour cream or sauces. Incredibly tender, hearty and delicious pancakes will delight your family, friends and relatives. Your efforts will certainly be appreciated.

Mushrooms

Description

When buying pickled champignons, you always expect to get a rich spicy mushroom taste, but in reality it often turns out the other way around. However, mushrooms are very easy to preserve at home without much effort. Mushroom harvesting can be used in different ways: it can be served as an independent snack, seasoned with butter and onions. Such mushrooms are also good as a component of salads. For example, the "Mushroom Glade" salad with homemade pickled mushrooms will be just great.

To preserve champignons at home you will need:

• 1 kg of fresh mushrooms
• 1 liter of water
• 5 leaves of lavrushka
• black peppercorns
• allspice peas
• 1 tbsp. spoon of salt
• 1 tbsp. spoonful of sugar
• 50 ml vinegar 9%

Preparation

1. First you need to prepare the marinade for canning. It is done very simply - salt and sugar are mixed in water, then everything is brought to a boil. Immediately after boiling, you need to pour the exact amount of vinegar into the marianade and set the pan aside.

2. For canning, choose whole, strong mushrooms. They need to be thoroughly rinsed and cleaned.

3. While the preparatory work is underway - you can prepare the banks. Before sterilization, they must be thoroughly washed with a brush or sponge. Then hold each can for 5 minutes over steam.

4. The washed mushrooms must be boiled in boiling water for at least 20 minutes, and then this water must be drained - it is no longer needed.

5. Now the most exciting and crucial stage is the loading of mushrooms. Banks are not filled to the very top, but only 3/4 full. After the last fungus is sent to the jar, you can put a leaf of lavrushka and peas of black and allspice, 2 pieces each.