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Champignons: how to marinate deliciously. Video
In stores, you can buy many types of homemade products, including pickled champignons. Nevertheless, self-prepared canned food can be tastier and more original than purchased ones.
Pickled mushrooms champignons
Pickled champignons with lemon and herbs
This is a classic and delicious French cuisine recipe, in which champignons are used more often than other mushrooms. The dish is not intended for long-term storage, it is advisable to use it on the same day.
You will need: – 500 g of fresh mushrooms; – 2 large lemons; – 1/2 tbsp. olive oil; – 1 clove of garlic; – 2-3 sprigs of tarragon and parsley; – 2 tsp dried cumin; – salt.
Cut the mushrooms into medium pieces. Place them in a deep bowl. Squeeze out the lemon juice and add a few tablespoons of fresh juice to the mushrooms so they don’t darken during the marinade. Chop the tarragon and parsley, mix them with the caraway seeds, add the olive oil and the remaining lemon juice. Squeeze the garlic into it. Then pour the prepared mushrooms with the resulting marinade and leave in a cool place for half an hour. Serve as a stand-alone snack or as an addition to hot meals. It is especially delicious to eat mushrooms with white bread toasts.
A good addition to a champignon snack will be young boiled potatoes with butter and herbs
Pickled champignons harvested for the winter
You will need:
– 4 kg of fresh mushrooms; – 2 tbsp. vinegar; – 40 g of sugar; – 40 g of salt; – 10 small onion sets; – a few peas of black and white pepper; – 5-6 bay leaves.
Start cooking with mushrooms. Rinse them 2-3 times in running water, then cut into small cubes. Boil water with a little salt and bay leaf and cook the mushrooms for 10-15 minutes until half cooked. Drain the water and set aside the mushrooms. Then, cook the marinade. Pour 7 cups of water into a deep saucepan, add salt and sugar and heat to a boil and dissolve the additives. Add vinegar and peeled onions. Cook the marinade for 5-7 minutes. Leave it on the stove to keep it hot.
If you like pickled onions, add a few pickled onions to the mushrooms or cook the onions separately by boiling them lightly in salted water without vinegar
Take care of the dishes. Wash the liter cans and tin lids thoroughly. Take a large saucepan, such that the jars in it are completely covered with water. Put the jars into this container along with the lids and fill them with water. Bring it to a boil and sterilize the container for at least 10 minutes to kill all bacteria. Then remove the jars and lids and dry on a clean towel.
Place a bay leaf on the bottom of each container, then fill it with mushrooms and fill it with marinade. Top with a pair of black and white peppercorns. Roll up the cans using a special machine and leave at room temperature to cool, turning upside down. Put the cooled canned food in a cool place for 1-2 weeks. Rolled up cans can be stored both in the cellar and in the kitchen cupboard, and open canned food can only be stored in the refrigerator, closing them with a tight rubber lid that does not allow air to pass through.