Marinated champignons - 9 very tasty instant recipes with photos and step-by-step descriptions

Champignons are one of the most popular mushrooms in cooking. They have a pleasant delicate taste and often complement dishes of meat, fish or vegetables, and go well with cheeses. Champignons are also used as a filling for pies, pies, pizzas, and puff pastries. Sauces, soups and gravies with the addition of champignons turn out very tender. There are many different ways to prepare these versatile mushrooms. They can be boiled, grilled, stuffed and baked in the oven. And for the winter, champignons are usually pickled. These mushrooms can be served on a festive table, and they will also decorate an everyday dinner. So, we offer you several interesting ways to marinate champignons.

Marinated champignons without cooking - a quick recipe for a delicious snack

What ingredients will you need:

champignons (preferably smaller ones, they will marinate faster) – 1 kg (+/- 200 g);
filtered water – 1.5 l;
vinegar (any available, 9% strength) – 3 tbsp. l. + 5 tbsp. l.;
odorless purified sunflower oil – 2 tbsp. l. (you can take another type);
salt without additives (not finely ground) – 1 tbsp. l. (without slide);
granulated sugar – 2 tbsp. l. (without slide);
bay leaf – 1-2 pcs.;
mixture of peppers pepper (or only black) – 6-7 peas;
onion - 1 medium head;
garlic – 4 small cloves (more if you like it spicy);
dill greens - 6-8 fresh sprigs or 1 tsp. with a slide of dried (optional).

How to marinate mushrooms - we tell you step by step, quickly and tasty:

It is better to marinate strong, not overripe mushrooms. Rinse them, if they are very dirty - it is better to remove the top layer along with the dirt (soil residues). Long legs - trim or cut off completely, so the snack looks more beautiful. Place the champignons in any convenient container with high sides. Boil about one and a half liters of water, add the bite (2-3 tablespoons), stir. Pour the solution over the champignons, cover and let it rest for 20-30 minutes.
There will be just time to prepare the marinade. It is made without water. Mix all the remaining products except the onion (finely chop the garlic, chop the dill too). Stir until the grains disperse throughout the liquid.
Peel the onion, cut into thin, almost transparent halves of rings, and add to the mushrooms.
Read also: How to fry milk mushrooms without bitterness: recipes and preparation
Place the champignons mixed with onion half rings in a resealable container (a simple jar helps a lot), pour in the marinating mixture, close tightly and put in the refrigerator for a couple of days. If you remember, you can stir or shake the snack - then it will marinate more evenly.

Well-marinated mushrooms are especially tasty with potatoes and meat.

Useful tips and tricks

You can salt champignons deliciously not only in production, but also at home.

To do this, a novice cook is recommended to follow the advice of experienced chefs:

The cooking time for mushrooms (if the pickling process involves this method of processing the original product) directly depends not only on the type of product chosen by the cook, but also on their type (dried or fresh). To quickly prepare champignons for further pickling, fresh mushrooms should be used in the work process.
Mushrooms need to be salted in a proportion strictly defined by the recipe, regardless of the visual assessment of the amount of salt (after the mushrooms are cooked (absorb the salt), they will need to be filled with water for further use. If the initial amount of salt is insufficient, the preparation will turn out fresh, since water significantly will reduce the concentration of the existing taste of dishes).
When choosing a product for further use, it is important to visually assess its condition. The mushroom cap should be pinkish or beige without local darkening or loss of integrity.
For pickling, you need to choose champignons with an even cap that sits tightly on the stem.
The most delicious preparation is obtained using champignons with an elastic stem. This characteristic indicates that the product is at its optimal stage of ripening.

You can easily salt champignons at home both for the purpose of making preparations for the winter, and for eating them immediately after cooking. The most delicious mushrooms are those rolled into sterile jars after 2-3 months of aging. Such a product is not only an addition to the holiday or everyday diet, but also a source of useful micro and macro elements, for example, vitamins B and C, folic acid, as well as phosphorus, potassium, and iron.

Marinate champignons with onions, apple cider vinegar and cloves - a method of cooking without water

Compound:

champignons (ideally small ones) – 1 kg;
yellow or white onion – 2 pcs.;
fresh garlic – 6-8 medium-sized cloves;
non-ferrous vegetable oil – 75 ml;
apple cider vinegar (6%) – 75 ml;
salt (any, but not extra) – 1 tsp;
sugar – 1 tbsp. l.;
cloves, allspice and black peppercorns - 10 pcs.;
bay leaf – 4-6 pcs.;
ground coriander seeds – 1 tsp.

Detailed cooking technology step by step:

Rinse the champignons. Cut mushrooms with large caps into 2-4 parts. You can make shallow cross-shaped cuts on top - it looks very nice on the table. Then place the champignons in a frying pan, cover with a lid and place over medium heat. Keep them on the stove for 5-7 minutes, stirring occasionally. A lot of juice will be released from them, and the mushrooms themselves will become slightly soft, steam, and prepare to absorb the marinade.
Cut the onion into halves of rings, not too thick. Transfer to a large bowl. Place all the spices there: cloves, both types of peppers, coriander seeds, bay leaves, chopped garlic with a knife. Also add salt, sugar, oil and vinegar. Stir thoroughly.
Pour the marinade into the frying pan and stir. To steam the mushrooms well, you need to cover them with a lid with a steam vent (small hole). If there is no steam outlet, leave a small gap through which hot steam will escape. Cook for another 5-7 minutes, turn off the heat. Let the champignons “calm down” by leaving them on the stove.
A few minutes will be enough for them to “rest.” Then immediately transfer them to a jar or other similar container and fill with marinade. Seal the snack hermetically.

Before serving, it is advisable to let the mushrooms stand in the refrigerator - chilled, they taste even better.

General principles of cooking

Salting champignons at home will be delicious only if the cook follows the general principles of preparing pickles in jars:

Before use, mushrooms must be thoroughly washed, thus ridding them of surface contaminants that can further provoke the development of pathogenic microflora.
When adding salt to preparations, regardless of the type (coarse or fine grind), it is recommended to sift it before placing it in a jar. In this way, it will be possible to distribute the spice evenly and significantly reduce the risk that some of the mushrooms will be quite salty and others will be bland.
The finer the mushrooms are chopped, the faster they will be soaked in spices and oil. If you chop the mushrooms finely, the pickles will be ready after 3-4 weeks.

The article describes in detail how you can deliciously salt champignons.

When pickling, it is recommended to compact the mushrooms tightly, pressing the layers of the main ingredient as close to each other as possible using a press. Among the available means for compaction, it is permissible to use a masher, used in the preparation of mashed potatoes.
It is important to strictly adhere to the proportions prescribed in the selected recipe. Otherwise, the finished dish may turn out to be too salty or, conversely, bland, which will be physically impossible to correct.

Delicious marinated champignons with bell peppers, onions and citric acid

The following products will be required:

champignons (you can take oyster mushrooms) – 500 g;
water (cold, drinking) – 1 l;
bay leaf – 2 pcs. (not very large);
allspice – 3 peas;
black pepper – 5 peas;
rock salt, the most common – 25 g (for cooking) + a pinch (for dressing);
fleshy bell pepper - 1 pod;
onion – 1 pc. (not large, but not very small either);
garlic – 2 cloves;
citric acid – 1/8 tsp;
sugar – 1 tsp;
non-ferrous oil – 50 ml;
parsley.

Cooking algorithm step by step:

Cut the washed and dried champignons into not very thin slices, about 0.5-07 cm thick. Pour them into a saucepan, add salt (25 g), bay leaves and peppercorns. Pour a liter of water over everything, cover and cook over moderate heat. Cooking to the desired condition usually takes an average of up to a quarter of an hour, about 10 minutes (time is counted from the start of boiling).
In the meantime, prepare the dressing. Cut the pepper into thin strips, chop the onion into half rings. Chop the greens and garlic with a knife.
Read also: How to freeze chanterelles for the winter and preserve their properties?
Add a little salt, butter, and sugar to the chopped vegetables. You can change the proportions a little to suit you, but first we recommend trying to cook it this way. Dilute the acid with water (2 tbsp) - you get the equivalent of 2 tbsp. l. table vinegar. Pour over onion and pepper. Mix everything well, add the mushrooms, drain the liquid from them (do not throw away the spices), stir. Transfer the snack to a plastic food container, close, and refrigerate for at least 30 minutes.

The mushrooms turn out to be piquant and very aromatic, despite the fact that they cook incredibly quickly.

With garlic

To prepare mushroom pickling with garlic, the cook will need:

Ingredient name	Recommended proportions
Champignon	800 g
Garlic	1 medium size head
Chilli	1 PC.
Coarse salt	40 g
Bay leaves	5-7 pcs.
Black peppercorns	10-15 pcs.
Filtered water	800 ml
Granulated sugar	30 g
Table vinegar	70 ml

The step-by-step process for preparing the mushroom twist in question should look like this:

To begin, add cold water to the champignons and then leave them to soak for 5-10 minutes.
Pour filtered water into the pan, then add champignons, salt, bay leaves and peppercorns.
After bringing the mixture to a boil over medium heat, it is recommended to cover the pan with a lid and leave to simmer for another 5-7 minutes.
It is recommended to prepare the marinade in a separate pan at this time. To do this, you need to pour water into a container, add peppercorns, sugar, salt and bay leaves (the proportions are selected at the discretion of the cook).
It is recommended to bring the marinade to a boil, and then, after keeping it on low heat for 5 minutes, mix it with table vinegar.
Place peeled garlic in pre-sterilized jars (it is not necessary to finely chop the garlic).
Place the champignons in the second layer, then pour the marinade over the mixture and place the chili pepper on top.

Quick champignons in a fragrant soy sauce marinade - very appetizing

List of required ingredients:

champignon mushrooms – 0.5 kg;
classic soy sauce, cold water, vegetable oil - 2 tbsp. l.;
vinegar 9% - 1 tsp;
mustard beans (dry) – 1 tsp;
sugar - half a teaspoon;
salt – a third of a teaspoon, maybe a little more;
garlic – 1 large or 2 small cloves;
black peppercorns – 0.5 tsp. (10-12 pcs.);
dried laurel leaf – 2 pcs.

Step-by-step marinating process:

Mix everything except mushrooms in one bowl. Chop the garlic before adding. It’s better to cut it rather than squeeze it out through a press - this will prevent an obsessive sharpness from appearing. Break the bay leaf into small pieces with your hands. Mix the resulting marinade and pour into the pan. Heat the mixture without bringing to a boil, at low heating power.
Champignons with small caps just need to be washed, and for medium and large ones, make shallow cuts on the caps so that the marinade penetrates inside faster.
Pour the prepared mushrooms into the pan, stir, and cover with a lid. Simmer on low heat for 10 minutes. During this time, you need to stir the contents of the pan a couple of times. Don’t worry that there won’t be enough marinade at first: soon a lot of juice will come out of the mushrooms. After the specified time, turn off the stove, but do not touch the champignons yet, do not remove the lid from them. When they have cooled, transfer to a jar or container, close and transfer to the refrigerator.

You can try it right away, but the taste of the snack will be fully revealed only after 1-2 hours.

What are the benefits of champignons?

Champignons, like all other mushrooms, are rich in proteins - there are so many of them that you can safely refuse meat dishes. It’s not for nothing that since ancient times mushrooms were called “forest meat”, and their collection was called hunting. Due to its ability to replace meat protein, many diets include dishes with champignons, excluding heavy meat products, without fear of harming health.

The calorie content of champignons is very low and does not exceed 28 kcal. And since a significant proportion of the composition is water, weight loss programs based on fasting have now been developed, and champignons are one of those products that can be consumed during such a sometimes difficult period. You can lose up to 4 kg of excess weight in a month! Moreover, they perfectly remove the feeling of hunger, quickly saturating the body and leaving you feeling full for a long time. Well, isn't it a wonderful product?

Mushrooms are also rich in other valuable components, especially vitamins - group B, A, C (ascorbic acid) and many others. There is especially a lot of vitamin B9 (folic acid) - it supports the immune system, promotes the functioning of the circulatory system, and in women it restores hormonal metabolism, improves the condition of the skin and hair.

The technology for growing champignons involves constant exposure to ultraviolet light, and it increases the concentration of vitamin D in them. Phosphorus can be isolated from microelements - there is so much of it that champignons are equated in content to seafood.

Mushrooms have been shown to be potential protectors against cancer - the antioxidants in them prevent the growth of free radicals and protect human cells from DNA damage. It is also noteworthy that when cooked, mushrooms do not lose their beneficial qualities.

Since champignons contain chitin, there are contraindications for use for some groups of people. A serving of mushrooms per day should not exceed 300 g. If you increase the serving, there is a risk of “slowing down” the work of the gastrointestinal tract, since chitin is poorly absorbed. Restrictions on use apply to children and the elderly. In these age groups, the body is already weakened, and the stomach copes poorly with heavy food.

“Instant” champignons, marinated in Korean - cooking at home

Main components of the dish:

champignons – 1 kg;
garlic – 5-6 cloves;
favorite greens – 40-50 g;
red hot pepper – a small pod (if you don’t have fresh – 1 tsp ground);
change of coriander, ground paprika - 1 tsp each;
purified sunflower oil without additives – 120 ml;
soy sauce – 50-60 ml;
rice or apple cider vinegar (6% concentration) – 3 tbsp. l.;
salt, granulated sugar - 0.75 tsp each;
freshly ground black pepper – 0.5 tsp.

Main stages and subtleties of the recipe:

Let's start with the preparatory steps: wash and peel the mushrooms. If you get large ones, cut them into halves or quarters - they will marinate faster. After preparation, place the champignons in a heat-resistant container and fill with regular drinking water. Boil for 5-7 minutes (measure the time after the start of boiling) at medium heat. After cooking, drain them in a colander.
Greens (you can use several types, for example, dill and cilantro), chop as finely as possible.
Also chop the pepper and garlic. Heat the oil in a frying pan until it smokes white and add the chopped spices. Stir quickly and immediately remove from heat. The oil will be saturated with the aromas of the spices, and they will lose their excessive pungency, leaving only the rich taste.
Mix vinegar with soy sauce, sugar, salt, ground pepper, coriander. Pour the mixture over the champignons and add the chopped herbs. Pour hot oil with spices and stir the dish. Marinate for half an hour.

Store the snack in the main compartment of the refrigerator, tightly closed to prevent odors from mixing.

Classic recipe

Making mushroom pickles according to the classic recipe should be done by people who have no previous experience in preparing this type of preparation.

To implement the simplest recipe for preparing mushroom pickling, it is recommended to use the following as the main ingredients:

Product	Optimal quantity	Possible replacement
Champignon	1 kg	Other varieties of mushrooms, for example porcini. When using an alternative product in the workflow, it is also important to adjust the proportions of minor ingredients to avoid unexpected changes in taste.
Garlic	2 medium sized heads	Garlic powder. If you use an alternative, the taste of the pickling will be less intense.
Horseradish	2 sheets	—
Currant leaves	4 things.	Cherry tree leaves. The taste of the finished dish will remain the same when using an alternative.
Fresh herbs (eg dill, parsley)	2-3 branches, depending on size	—
Coarse salt	50 g	—

The step-by-step process for preparing mushroom pickling in the classic way should look like this:

To begin, the champignons must be thoroughly washed and then dried using paper napkins.
The pan in which the main ingredients are supposed to be mixed should be doused with boiling water and then wiped dry with a clean, lint-free towel.
Currant or cherry leaves should be washed and then chopped with scissors or a knife.
The garlic must be peeled and passed through a press or finely chopped.
Place the mushrooms in the first layer in the pan, sprinkle them with seasonings, then re-make the mushroom layer and season in the same way with the remaining spices. You need to repeat these steps 4-5 times, depending on the volume of the pan used, as well as the size of the mushrooms.
Using a special press, the contents of the pan should be compacted.
It should take at least 2-3 weeks for the mushrooms to be fully cooked.
After the specified amount of time, the mushrooms can be used for food or, after pouring boiling water, rolled into sterile jars.

Champignons, marinated for 15 minutes, with sunflower oil, garlic and dill - a simple recipe

You will need:

strong, elastic champignons – 0.5 kg;
garlic – 3 cloves;
dill – medium bunch – 15-20 g (excluding the weight of the stems);
salt (without foreign impurities) – 2 tbsp. l.;
sugar – 1 tsp;
vinegar (6 percent) - 1.5 tbsp. l.;
sunflower oil (can be homemade, or refined) – 3 tbsp. l.;
bay leaf – 3 leaves;
black peppercorns – 5-6 pcs.

Let's look at the cooking technique step by step:

Place pepper, salt, bay leaf in a saucepan, add cold water (about 1 liter will be needed). Place the pan over medium heat and bring the water to a boil, stirring to dissolve the salt faster.
At the same time, wash the mushrooms. If they are different sizes, cut large ones lengthwise into several pieces. Then place them in boiling water. Cook covered for 10 minutes, reducing the heating power.
Pass the garlic through a press or grate it on a fine grater, mix with finely chopped herbs (wash and dry first). Also add sunflower oil, sugar, vinegar. Stir.
Drain the water from the boiled champignons and pour the garlic-dill marinade over them. Mix. In order for the appetizer to marinate well, it must be transferred to a container and placed in the cold for at least 1-2 hours (preferably 3-4). During the process of soaking the mushrooms in the marinade, stir them every 40-60 minutes.

An excellent addition to a hearty dinner.

How to marinate champignons for barbecue

In addition to traditional types of meat kebabs, you can prepare very tasty champignon kebabs. To do this, the mushrooms are pre-marinated in a special composition. For 2 kg of the main product, take:

mayonnaise – 200 g;
tomatoes – 100 g or 2 tbsp. l. ketchup;
vinegar 9% - 20 ml;
salt – 6-7 g;
ground pepper - to taste;
garlic – 2-3 cloves;
mixture of herbs - a pinch;
vegetable oil – 50 ml;
water - about 100 ml.

How to cook:

Grate fresh tomatoes. If they are not there, then you can take ketchup.
Add mayonnaise, ground pepper and herbs to taste to the grated tomatoes, this could be basil, parsley, dill. Pour in the oil and squeeze out the garlic. Mix.
If the marinade seems neither salty nor very sour, add vinegar and salt. If it turns out very thick, add water.
Sort through the champignons. Select even, young and strong fruiting bodies of approximately the same size.
First cut off the ends of the legs. After this, shorten the leg itself so that it only protrudes slightly from under the cap. The cut part can be used for soup.
Dip the prepared mushrooms into the marinade and stir.
It is advisable to keep them in the marinade for about 3-4 hours, and it is better to marinate them in the evening.

You can cook marinated mushrooms on a grill or on skewers.

Delicious homemade quick marinated champignons - without vinegar and water, with lemon

Required products:

small champignons – 600 g;
thin-rind lemon – 1 pc.;
garlic – 2 cloves;
coriander seeds – 1 tsp. (without slide);
cloves – 2 pcs.;
allspice peas – 5 pcs.;
coarsely ground pepper (black or a mixture of several types) – 0.25 tsp;
sunflower oil – 100 ml;
bay leaf – 1 pc. (not small);
sugar, salt - 1 tsp each;
dill - a small bunch.

How to make a snack:

Peel the garlic, chop into thin slices. Pour oil into a frying pan, add chopped garlic, cloves, pepper (both varieties), bay leaf, coriander. Put on fire and heat up.
Rinse the mushrooms under running water, chop large ones coarsely, small ones can be marinated whole. Pour the mushrooms into hot oil, add salt and sugar, cover and simmer over low heat for 10-12 minutes, stirring occasionally.
After just a few minutes of stewing, liquid will begin to release from the mushrooms - this will be the base of the marinade; no water is required.
At the end of cooking, when the champignons become a little soft, add a couple of tablespoons of freshly squeezed lemon juice (try not to get the seeds into the appetizer). Mix.
Next, pour a finely chopped bunch of dill into the frying pan.

The cooled snack is immediately ready to eat.

Without vinegar

To prepare mushroom pickling from champignons without vinegar, it is recommended to use:

Ingredient name	Recommended proportions
Champignon	500 g
Coarse salt	50 g
Granulated sugar	10 g
Lemon juice	60 ml
Filtered water	200 ml
Fresh garlic	3 cloves
Fresh dill (seeds)	Taste
Black peppercorns	20 g
Bay leaves	1 package

The step-by-step process for preparing the champignon dish in question should look like this:

First, you need to wash the champignons and then carefully remove the top layer from them. In the process of preparing mushrooms, it is recommended to sort them out in parallel, leaving only those whose cap fits tightly to the stem.
If large champignons are used in the cooking process, they need to be cut into several parts.
The garlic must be peeled and then finely chopped with a knife or grated.
Prepared mushrooms with garlic should be placed in a deep container, then filled with water and added granulated sugar, salt, bay leaves, black pepper and dill seeds.
The resulting mass must be cooked for at least 5 minutes.
After the specified time, the mushroom mixture should be removed from the heat, and then pour lemon juice into it, cover with a lid and leave to “simmer” at room temperature for 4-5 hours.
It is recommended to roll the finished champignons into pre-sterilized jars.

We prepare champignons for future use (for the winter) in jars with marinade (without sterilization)

Dish components:

white champignons (preferably smaller ones, with rounded caps) – 1 kg;
vinegar (9%) – 50 ml;
regular rock salt, granulated sugar - 1 tbsp. l.;
laurel leaf – 1 pc.;
black pepper – 5-6 pcs.;
allspice – 3-4 pcs.;
cloves – 2-3 pcs.

Cooking Instructions:

Wash the mushrooms under the tap. If the caps with legs are not very dirty, the remaining soil can be cleaned off with the hard side of a clean (new) sponge. It is better to cut large champignons into halves or even quarters. Place the prepared mushrooms in a saucepan, add water so that it completely covers them, and set to cook. Cook over moderate heat for 10 minutes after boiling.
In the meantime, you can safely start preparing the marinade. Measure out a liter of water and pour it into a saucepan (saucepan). Send all the remaining ingredients there, except vinegar. After waiting for the marinade to boil, pour vinegar into it, stir and remove from the burner.
Drain the mushrooms in a colander, and when the “broth” has drained, put them into clean jars. Pour hot marinade and seal.
Turn the canned food over to check if the seal is secure. If there is no leak, turn it back over, wrap it in a thick cloth and leave it for a day. Then you can put it in the cellar or pantry for storage until winter.

Cold way

To pickle champignons using a cold method, the cook must use:

Ingredient name	Exact proportions
Champignon	5 kg
Coarse salt	1 kg
Fresh garlic	5-7 cloves
Black pepper (preferably peppercorns)	20 g
Bay leaves	1 package

The step-by-step process for preparing the salting in question should look like this:

To begin with, the champignons need to be filled with a large amount of water, after which, gradually rinsing, remove contamination from their surface, and also sort through them at the same time.
It is recommended to cut large mushrooms into 2 or 4 parts for more convenient use in the future.
The large container in which the salting process is to be carried out must be doused with boiling water and then dried with a lint-free towel.
Place salt on the bottom of the pan. The second layer should be mushrooms. The layers should be alternated until all prepared products are used.
The mushrooms need to be compacted, and then, placing a load on the container with them, leave for several days.
After 2-3 days, the mushrooms must be placed in pre-prepared sterile jars, filled with filtered water, and spices, bay leaves and garlic placed on top. Before putting it in a jar, the garlic must be peeled and finely chopped or passed through a press.

Champignons with carrots and onions, marinated according to a quick recipe - incredibly delicious

To marinate 0.5 kg of champignons you will need:

carrots, onions - 1 pc. medium size;
rock salt (not iodized!) or sea salt – 1 tsp;
white sugar – 2 tsp;
vinegar (any, 9% concentration) – 3 tbsp. l.;
oil (refined, deodorized) – 2 tbsp. l.;
garlic - a couple of large cloves;
dried laurel - a couple of leaves;
black pepper (you can take it in half with allspice) – 6 pcs.

Recipe step by step:

Pour all the liquid ingredients into a saucepan (saucepan, frying pan with high sides) and pour out the bulk ingredients. Cut the garlic into large pieces of arbitrary shape and add to the marinade along with pepper and bay leaves. Place on the stove turned on at medium power. Heat, stirring with a spoon until the sugar and salt grains disperse.
When the marinade becomes almost homogeneous, pour into it clean mushrooms, onions cut into thin half rings and carrots grated on a grater for Korean salads (if you don’t have such a grater, cut them into the thinnest, longest strips possible).
Mix everything and simmer covered for 10-15 minutes, occasionally stirring the components of the snack.

Cool the champignons and vegetables at room temperature, and then put them in the main compartment of the refrigerator - let them steep for 1-2 hours.

Types of canned champignons

Whole champignons - the name speaks for itself. The jar will contain mushrooms that have not been subjected to any processing other than cleaning.
“Button” champignons are practically no different from whole ones, but only their stem is cut off exactly to the mushroom cap, so that it is not visible until you turn it over.
Whole sliced - the jars will contain beautifully sliced champignons with preserved anatomical shape - a cap with a long stem. As a rule, even such mushrooms are divided by price category - the more expensive ones (premium class, let's say) have an even cut and are almost identical in size. But cheap ones can be cut in different directions, which affects the appearance of the sliced champignon. The cut “buttons” have the most ideal shape – buyers are attracted by the cut of a large cap with a small stem.
Pieces are the cheapest option for canned champignons. These are rather mushrooms that did not get into the jar due to their inconsistency in appearance - broken caps or stems, poorly cut slices.

How long to cook forest champignons

Champignons are boiled before being prepared into soups, salads, sauces, appetizers and side dishes. Cooking time is calculated from the moment the water boils. It usually depends on the purposes for which the fruiting bodies will then be used:

for soups – 20 minutes;
for salads and appetizers – 10 minutes.

It is recommended to cook frozen specimens a little longer than fresh ones:

frozen – 25 minutes after boiling;
fresh – up to 20 minutes.

Advice! If the forest products were collected independently and not bought in a store, then it is better to increase the cooking time.

Preparing forest champignons for cooking

Before cooking fresh forest champignons, they must be sorted, washed and cleaned. Housewives often remove the top film from fruiting bodies. This procedure is optional.

Preparatory steps:

Inspect each fruiting body. It should have a uniform color and structure, without damage or dark spots. The shade is pinkish or milky, with a matte sheen. The hat should fit well to the leg. In old specimens, darkening of the plates is allowed.
Clear away debris and soil.
Renew the cut on the stem, as this is where the fruiting body begins to dry out.

At this stage, forest products are ready for further processing. But some housewives and cooks prefer to play it safe and remove the outer skin from the fruiting bodies. To do this, use the tip of a knife to hook the film on the caps and pull it towards the middle. Dark plates are also removed with a knife.