I have been cooking mushrooms this way for a long time. This recipe was suggested to me by my mother-in-law. She always cooks champignons for any occasion, and sometimes just for dinner or lunch as a side dish. Marinated champignons are very tasty and aromatic. Believe me, you cannot compare with store-bought mushrooms! I highly recommend trying this recipe for mushrooms.
For video lovers, I have prepared a short video recipe, see:
Step-by-step recipe with a photo of how to cook champignons.
The first thing I do is prepare the marinade. I make it right away in a saucepan, where I will cook delicious mushrooms.
I pour cold clean water into a saucepan.
I add unscented sunflower oil and apple cider vinegar.
From the spices I use: sweet peas, black peas, cloves, bay leaves, and grainy mustard.
I add salt. You can also add sugar. We don't eat sugar in our family, so I'll add a few drops of Stevia (a sweetener).
Chop the garlic finely and add to the saucepan.
You can take dry mustard seeds, but today I have granular mustard from a jar. By the way, I really enjoyed making the marinade with just this one! Champignons are particularly aromatic and taste different.
I will mix everything. The marinade is ready.
Now I will prepare the mushrooms.
I love it when the mushrooms are whole, so I choose small champignons for pickling.
But don't be discouraged if you only have large mushrooms. Just cut them into two or four pieces.
I peel off the mushrooms and cut off the "leg" a little. It's not obligatory. You can just wash the mushrooms and stop there, it will work out even faster.
I put the mushrooms in a saucepan (where the marinade is). I do not mix.
Put the pot on the stove and bring it to a boil. As soon as the marinade has boiled, I immediately cover the pan with a lid and reduce the heat to the very minimum. I cook mushrooms for 5-7 minutes.
Turn it off. Mushrooms will release a sufficient amount of liquid during cooking. I stir it.
Here is my assistant, he likes to sit in the locker :)
Now the most difficult thing is to wait for the mushrooms to cool down ...
As soon as the mushrooms have cooled down, you can serve them to the table! I sprinkle a little parsley. As you can see, the cooking process itself takes no more than 15 minutes, and the result is great.
If you are not going to eat now, then I recommend transferring the mushrooms to a glass jar, pouring marinade over and refrigerating. According to my observations, mushrooms are stored like this for up to 10 days.
How good are these mushrooms with potatoes, mmm….
And I will definitely cook for the New Year!
These mushrooms are much tastier than the ones they sell to us in the store. As I tried it once, I no longer buy from the store.
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Do you pickle the mushrooms themselves? Have you ever tried it? I look forward to your feedback and comments in the comments!
To prepare champignons, I needed:
- 500 gr. champignons.
- 25 gr. sunflower oil.
- 35 gr. apple cider vinegar.
- 3 cloves of garlic.
- 50 gr. water.
- 3 cloves.
- 8 black peppercorns.
- 8 allspice peas.
- 3 bay leaves.
- 05, tsp salt.
- 0.5 tsp granular mustard.
- Optionally, you can take 0.5 tsp. Sahara
Here are my other delicious recipes: our favorite snack - pita roll // when I'm tired of cutlets, I always cook this dish // homemade processed cheese