Champignons and cooking are two mutually exclusive concepts. Honestly. In many ways I have tried to boil these mushrooms. Cooked quickly - like squid, 3-5 minutes. I cooked for a long time, again, like squid, because if the squid is slightly overcooked, they are rubber, and when the squids are overcooked, they become softer, but this capitalism is two or three hours minimum. And what do you think? Champignons continued to be rubbery.
I cooked fresh mushrooms and cooked frozen mushrooms - I didn't feel any difference. Well, maybe a little fresh mushrooms were better than ice creams, but this is always the case - freezing greatly affects the taste.
I came to the conclusion that a delicious boiled champignon is nonsense. And the optimal way of cooking is quick frying in a small amount of butter, and then - using semi-cooked mushrooms in the final dish. Still on the grill, mushrooms are quite good, or even go raw in salads.
But boiled - no, no and no!
From the same series pickled champignons. After all, according to all the recipes, they are first boiled ...
And I knew, I knew that the result would be rubber (and even watery), but... A kilogram of mushrooms was rapidly darkening in the refrigerator, and they had to be urgently disposed of, and the family did not agree with the mushrooms for anything (although they ached before buying - oh, like fungi I want to!)
And I decided to marinate.
The recipe was taken almost by the first one that came across, but with a bunch of laudatory reviews, how glorious, and, most importantly, "juicy", the mushrooms turn out
• 500 ml of water
• A spoonful of salt
• Half a spoonful of sugar
• Five peas of pepper
• Four - carnations
• Four cloves of garlic
• 2 tablespoons of sunflower oil
• 5 tablespoons of vinegar
Mix everything except vinegar, boil, boil mushrooms in brine for five minutes, add vinegar and cool.
At the exit we have rubber mushrooms that you bite - and in them is the same pickle. This is juiciness.
If you need to discard the mushrooms, you can make it easier. Throw them away right away without bothering with the pickling recipe.
(Not) Bon appetit!
Shl. Has anyone tried to pickle mushrooms raw? No such experience? I think the result should be better (not so rubbery, at least)