Instant pickled champignons are an excellent appetizer for a festive table. In any store or on supermarket shelves, it will not be difficult to find such mushrooms rolled up in jars. But, based on my own experience, store options generally contain a lot of vinegar, which is necessary for long-term storage. Because of this, the taste of the mushrooms becomes very sharp, and sometimes even sugary. I propose to marinate mushrooms at home. The result will come out no worse, and even better.
The appetizer has a very simple recipe for preparation and a minimum composition of ingredients. Therefore, even in the budgetary plan, it is more profitable to pickle mushrooms on your own than to buy. The amount of table vinegar and other spices in the proposed recipe is matched perfectly, so the taste of the appetizer comes out moderately sharp.
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Ingredients:
Fresh champignons - 800 gr.
Garlic - 6 teeth
Allspice peppers - 1 tablespoon
Hot pepper (fresh or dried) - 1 pc.
Bay leaf - 2 pcs.
Sugar - 1 tablespoon
Salt - 1 tsp
Refined oil - 100 ml.
Vinegar 9% - 3 tablespoons
How to cook:
Prepare food.
Pour sunflower oil into a saucepan or saucepan of a suitable size.
Then add 9% table vinegar to it in the required volume.
Peel the cloves of garlic from the film, rinse, cut into oblong slices, put in a container with an oil composition.
Next, send other components into the mixture in the specified quantities, namely peppercorns and a bay leaf.
Add sugar and salt. You can throw all the spices together or separately - this will not affect the taste of the final dish.
There is no need to fill in water, since the mushrooms will let in enough juice during the slow simmering. Then the ratio of mushrooms and liquid will be equal.
In turn, rinse the champignons intensively in cool water (warm water promotes the formation of gray spots).
After washing, put the mushrooms on a cloth towel, let them dry. Cut very large specimens into two parts, small ones - leave as they were. After that, transfer the mushrooms to a container with the prepared marinade, mix very carefully so as not to damage their integrity.
Place the saucepan with the contents on the stove with minimal heat, close the lid tightly, and do not open it yet, otherwise the mushrooms will darken. After 10 minutes, remove it, quickly stir the mushrooms, close back. Continue simmering the mushrooms for the next 10 minutes over low heat.
After a while, remove the pan from the heat, do not remove the lid, wait until the mushrooms have completely cooled down.
You can immediately serve pickled mushrooms on the table or put them in a glass jar, pouring marinade over them. Store the snack in the refrigerator.
Bon Appetit!
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