Quick pickled champignons - 10 delicious homemade recipes with step-by-step photos

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Hello friends!

It seems to me that you like to walk through the forest or meadow and pick berries there, and then make jam and make compotes. What about mushrooms? In my last post, I shared recipes for pickled mushrooms, and in this one I want to suggest mastering recipes for quick cooking of champignons. Who agrees? Give it a thumbs up).

These mushrooms are also a favorite in my family, although now they can be found on store shelves all year round in canned form. But, what a disgusting taste they have, no... Once I bought it and was simply shocked. It feels like I don’t even know what I’m eating. Therefore, I recommend everyone to marinate or pickle champignons themselves at home. Using affordable products and simple recipes.

In addition, everything about everything will take a little time, there are even cooking methods that can really be whipped up. One-two-three and you are almost a magician, you will organize such a snack that everyone will simply fall with pleasure when they try it on their tongue. Divine and very tasty!

Even for thrill-seekers, I have specially selected such options that not only you, but also your friends will remain bewildered by what they ate. And I hope Korean-style champignons will become the bomb of a festive evening or dinner party.

Well, are you probably already licking your fingers or not yet? But don't worry, it will definitely happen soon.

How to cook Korean pickled champignons at home?

The marinade for this option for preparing mushrooms is made from vegetable oil, vinegar, soy sauce, coriander, pepper, bay leaf, herbs, sesame seeds, garlic and salt. This set of ingredients gives the appetizer a piquant and oriental flavor.

Cooking time: 8 hours 30 minutes.

Cooking time: 30 min.

Servings – 5.

Ingredients:

Champignons – 500 gr.
Water – 700 ml.
Vegetable oil – 50 ml.
Table vinegar 6% – 2 tbsp.
Soy sauce – 1 tbsp.
Ground coriander – 1 tsp.
Hot pepper – 1 pod.
Bay leaf – 2 pcs.
Parsley – 1 bunch.
Ground black pepper – 1/6 tsp.
Sesame – 15 gr.
Garlic – 1 head.
Salt - to taste.

Cooking process:

Step 1. Wash the mushrooms thoroughly under warm water to get rid of all dirt. Then put them in a convenient saucepan and fill with water. Add salt to taste and put on high heat. Bring to a boil and reduce heat. Continue cooking for another 20 minutes.

Step 2. Let's start preparing the marinade. Pour vegetable oil, soy sauce and vinegar into a deep container. Finely chop the parsley and add it to the bowl. Next, add coriander, black pepper, hot pepper, bay leaf and finely chopped garlic. Mix everything thoroughly and taste. Add salt if necessary.

Step 3. Pour sesame seeds into a dry frying pan and fry them until golden brown, stirring constantly. It browns very quickly, so it's important not to overcook it.

Step 4. Add golden sesame seeds to the almost finished marinade and mix well.

Step 5. During this time, the champignons are cooked. Remove them from the water using a slotted spoon to remove excess liquid. You can also use a colander. Transfer the mushrooms to the marinade.

Step 6. Mix everything thoroughly so that the champignons are completely covered with the marinade.

Step 7. Cover the container with mushrooms with a lid or plate and place in the refrigerator for at least 8 hours. During this time, you should stir the champignons several times. Serve as an appetizer. Bon appetit!

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Rules and periods for storing salted mushrooms

It is not enough to know how to pickle champignons at home; it is important to prevent them from spoiling quickly.
The main rule for preserving mushroom preparations is the cleanliness of the dishes: jars, tubs, plastic buckets, containers, etc. Glass containers must be sterilized in the oven or with hot steam before being filled with the product. The remaining types of dishes are thoroughly washed with water and then doused with boiling water and dried. If pathogenic microflora gets into the container for preparations, then despite all the storage conditions being observed, the preservation will deteriorate. The optimal storage temperature for canned mushrooms is +5…+6 °C. At higher temperatures, the workpieces may turn sour. If the thermometer drops below zero, the body of the fruit will lose its elasticity and turn into a soft mass and, in addition, will lose its taste.

From the above it follows that canned mushrooms can only be stored in the apartment in the refrigerator. The best place is a basement or cellar. If the house has a glazed veranda or loggia, this is also a good option. However, you must constantly monitor the temperature and, if it drops too low, insulate your supplies with blankets. It’s even better if you take care of special storage boxes in advance, which will be insulated from the inside with the same blankets, rags or sawdust.

It is important that the mushrooms are completely covered with brine . The jars should be shaken once a week to prevent the liquid from stagnating. When storing product in tubs, the brine may evaporate over time. To maintain the required liquid level, it is enough to add boiled water.

If mold appears on the surface, it must be removed immediately with a slotted spoon. If there is too much of it, then it is more advisable to drain the brine, rinse the container and mushrooms with cool water, prepare a new brine and pour it over the champignons.

The best containers for storing preserved mushrooms are enamel or glass. The maximum shelf life for pickles using boiling and sterilization is 6 months. With easy salting methods, the delicacy should be stored in the refrigerator for no longer than 1 week.

A very quick recipe for marinated champignons in 5 minutes

This marinade recipe uses salt, sugar, coriander, cloves, pepper, garlic, bay leaf, vegetable oil and vinegar. Time is saved due to the fact that the champignons are cooked at the same time as the marinade. You just need to let the mushrooms cool in the refrigerator.

Cooking time: 10 min.

Cooking time: 5 min.

Servings – 10.

Ingredients:

Champignons – 1 kg.
Water – 500 ml.
Salt – 1 tbsp.
Sugar – 1 tbsp.
Coriander – 1 tsp.
Cloves – 1-2 pcs.
Black peppercorns – 10 pcs.
Allspice peas – 5 pcs.
Garlic – 5 cloves.
Bay leaf – 2 pcs.
Vegetable oil – 50 ml.
Vinegar 6% – 4 tbsp.

Cooking process:

Step 1. Wash the champignons thoroughly under warm water and trim the stems. Cut larger mushrooms into 2 parts.

Step 2. Pour water, sunflower oil into a suitable pan and add salt, sugar, coriander, cloves, pepper, garlic and bay leaf.

Step 3. Next, put the washed champignons in the water and put the pan on high heat. Let the water boil and continue cooking for 5 minutes. Now add vinegar, stir and bring to a boil again. Remove the pan from the heat.

Step 4. Transfer the champignons to a convenient container in which we will store the mushrooms. Let them cool and the appetizer is ready to serve. However, it is better to put it in the refrigerator so that the mushrooms are completely cooled and marinated well.

Step 5. Serve the marinated champignons with herbs and onions. Mushrooms can be stored in the refrigerator for a week. Bon appetit!

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Suitable ingredients for pickling

A wide variety of spices are used to preserve champignons: dill, parsley, garlic, basil, tarragon, black pepper, cloves, sweet peas, horseradish, cherry or currant leaves. For those who like spicy snacks, you can add chili pepper. You can also experiment. But at the same time, you need to be sure that the spice is combined with the champignons, otherwise you can ruin the entire jar.

A simple way to prepare marinated champignons with garlic

To prepare the marinade, we will need dill, salt, vinegar, vegetable oil, bay leaf, black pepper and garlic. Thanks to the last ingredient, the champignons will acquire a spicy and very pleasant taste that will go well with your favorite dishes.

Cooking time: 2 hours.

Cooking time: 15 min.

Servings – 10.

Ingredients:

Champignons – 1 kg.
Dill – 1 bunch.
Salt – 1.5 tsp.
Table vinegar 5% – 120 ml.
Vegetable oil – 0.5 tbsp.
Bay leaf – 5 pcs.
Black peppercorns – 2 tsp.
Water – 6 tbsp.
Garlic – 1 head.

Cooking process:

Step 1. In a convenient container, mix vegetable oil, vinegar, salt, bay leaf and black pepper. Pass the garlic through a press or chop it very finely and add it to the rest of the ingredients.

Step 2. Pour the marinade into a saucepan and put on fire. Bring the mixture to a boil.

Step 3. Wash the dill under cool water, dry it, remove the stems and chop finely.

Step 4. Add champignons to the boiled marinade and cook everything for about 7-10 minutes.

Step 5. After the required time, remove the pan from the heat and add dill there. Mix everything and leave the mushrooms to cool.

Step 6. After the mushrooms in the marinade have cooled, put the pan in the refrigerator overnight. Then you can roll the mushrooms into jars or serve immediately. Bon appetit!

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Preparing mushrooms

Preparation for salting is carried out:

by cleaning the mushrooms from any contaminants present on them, trimming the fruit stems and caps from damaged and wrinkled parts;
method of washing fungi using clean water;
by soaking the fruiting bodies in water with the addition of salt (1 teaspoon) and citric acid (2 grams) per liter of liquid.

This kind of soaking helps to preserve the natural color, appetizing appearance and protect the mushrooms from blackening.

How to pickle champignons with onions at home?

In this recipe, onions are cut into half rings and soaked in vinegar. This way it remains crispy but sweet at the same time. Sweet bell pepper is also used here, which gives the pickled mushrooms a pleasant aroma and taste.

Cooking time: 30 min.

Cooking time: 15 min.

Servings – 5.

Ingredients:

Champignons – 500 gr.
Water – 500 ml.
Salt – 1.5 tbsp.
Sugar – 0.5 tbsp.
Onion – 1 pc.
Vinegar 9% – 50 ml.
Bay leaf – 2 pcs.
Allspice peas – 5 pcs.
Coriander seeds – 0.5 tsp.
Bell pepper – 0.5 pcs.

Cooking process:

Step 1. First, we begin to pickle the onions. First, we clean it and cut it into half rings. Move it to a separate container and pour vinegar on top.

Step 2. Wash the champignons thoroughly under water to get rid of all the dirt. We also cut off the ends on the stems of the mushrooms. Next, take a suitable pan, pour water into it and add a tablespoon of salt. Place on the fire and wait for the water to boil. Then add the mushrooms and cook for about 10 minutes. Place the finished champignons in a colander and pour out the brine. Transfer the mushrooms to a separate container.

Step 3. Let's start preparing the marinade. Pour water into the pan and send it to the fire. As soon as the water boils, add sugar, salt, bay leaf, pepper and coriander. Mix everything.

Step 4. Add champignons to the marinade. We take out the seeds from the bell pepper and cut it into strips. We send it to the champignons. Cover with a lid and bring to a boil. Remove the pan from the heat.

Step 5. Now add the onions pickled in vinegar to the mushrooms and mix. Then cover with a lid and let the contents cool completely. Next, you can put the champignons into jars and put them in the refrigerator.

Step 6. Leave the mushrooms to marinate in the cold overnight. The appetizer is ready. Bon appetit!

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What mushrooms are suitable?

For pickling, you can use any mushrooms: both greenhouse mushrooms and those grown in natural conditions. The only difference is that the forest specimens are much more aromatic and have a distinct taste and smell, not only when raw, but also when cooked. In all other respects there is no difference. Specimens of any age and size are suitable: small young mushrooms can be used entirely together with the skin (it is thin and tender), older and larger specimens must be cleaned and cut into pieces.

It is important to use only fresh product (it is advisable that the time after collection does not exceed 12 hours). If the products are purchased in a store, pay attention to the appearance: the mushrooms should be white and smooth, the caps should be sealed, the color should be white or pinkish, and the smell should be anise or mushroom. The surface should be free of any damage, stains, or darkening.

If you decide to pickle forest mushrooms, then remember that they should be collected away from highways and industrial enterprises, since mushrooms have the ability to absorb and accumulate many harmful substances. However, be careful not to bring false mushrooms into the house. In this case, the consequences can be very serious. According to statistics, in 99% of cases, when consuming inedible mushrooms or edible but spoiled preserves (if the brine becomes cloudy, strange pieces appear, especially mold), food poisoning occurs.

You can use previously frozen product. Before salting, you will have to defrost it, but this must be done slowly at room temperature. If you defrost under hot water, the mushrooms will lose their taste.

Fragrant champignons marinated in soy sauce with sesame seeds

The soy sauce, combined with other spices and ingredients, gives the mushrooms a nice, slightly salty flavor that fits perfectly into this dish. This is a great appetizer that can also be added to salads and other dishes.

Cooking time: 20 min.

Cooking time: 5 min.

Servings – 4.

Ingredients:

Champignons – 400 gr.
Garlic – 4 cloves.
Sesame seeds – 1.5 tsp.
Vegetable oil – 50 ml.
Apple vinegar – 50 ml.
Soy sauce – 2 tbsp.
Parsley – 0.5 bunch.
Allspice peas – 6 pcs.
Bay leaf – 2 pcs.
Salt - to taste.
Sugar – 1 tsp.
Ground coriander – ½ tsp.

Cooking process:

Step 1: Small mushrooms work best for this recipe. Wash the mushrooms thoroughly under water. Pour water into the pan, add salt, bay leaf and pepper. Bring to a boil and add champignons to the water. Cook for 15 minutes.

Step 2. Place the finished champignons in a colander and let cool completely.

Step 3. Let's start preparing the marinade. Add vegetable oil, apple cider vinegar, soy sauce, coriander and sugar to a suitable container. Finely chop the parsley, pass the garlic through a press or chop it very finely and add it to the marinade. Mix everything well.

Step 4. Pour sesame seeds into a dry frying pan and fry until golden brown. It is important not to overcook it, as it cooks very quickly.

Step 5. Add the roasted sesame seeds to the container with the marinade and mix.

Step 6. Finally, add the cooled champignons and mix them thoroughly with the marinade. Cover the container with a lid or plate and put it in the refrigerator to brew for 8 hours. Stir the mushrooms from time to time.

Step 7. The marinated champignons are ready. Serve as an appetizer or as an ingredient in a salad. Bon appetit!

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conclusions

Champignons are an ideal raw material for preparing homemade preserves for the winter. They are good for health and cannot be poisoned. When prepared, it is a delicious appetizer or a component for a more complex dish.
Both forest and store-bought mushrooms are suitable for pickling. The main thing is that they are fresh, without the slightest trace of spoilage or the presence of insects.
You can preserve it in any container - jars, buckets, tubs. Glass and enamel containers are considered the best.
The main condition for the safety of the workpiece during the winter is thorough sterilization of dishes and lids, as well as adherence to the temperature regime: it must be stably maintained at a level of +5...+6 °C.
There are dozens of pickling methods using a wide variety of spices. How exactly to salt the champignons depends solely on individual preferences, as well as how much time you are willing to spend on cooking.

Step-by-step recipe for making marinated champignons in oil

This recipe uses olive oil, as it not only has many beneficial properties, but also a wonderful taste that is ideal for marinade. Also added to it are tarragon, lemon, paprika, garlic, black pepper, salt and sugar.

Cooking time: 20 min.

Cooking time: 10 min.

Servings – 5.

Ingredients:

Olive oil – 1.5 tbsp.
Tarragon - 1 bunch.
Ground sweet paprika – 2 tsp.
Garlic – 6 cloves.
Ground black pepper – 1 tsp.
Sugar - to taste.
Lemon – 1 pc.
Parsley – 1 bunch.
Sea salt – 2 tsp.
Champignons – 500 gr.

Cooking process:

Step 1. Peel the garlic cloves and cut them lengthwise into 2 parts.

Step 2. Pour boiling water over the lemon and remove the zest from it using a fine grater. Then squeeze the juice out of it.

Step 3. For this recipe, it is better to use small mushrooms. We wash the mushrooms well under water and let them dry.

Step 4. Heat all the olive oil in a frying pan and add salt, garlic, and lemon zest to it. Warm over low heat for about 3 minutes, stirring occasionally.

Step 5. Now add the champignons to the frying pan. Stir and let simmer in oil for 2 minutes. Then turn off the heat and leave the mushrooms until completely cool. When everything has cooled, transfer it to a container with a lid. Add black pepper, paprika and lemon juice. Mix everything well. Take tarragon leaves and parsley stems. We knead them with our fingers, secure them with thread and send them to the marinade.

Step 6. Finely chop the tarragon and parsley leaves and add to the champignons. Mix. Close the container tightly with a lid and place it in the refrigerator for at least a day. Better for 2-3 days. During this time, turn the container upside down several times.

Step 7. The marinated champignons are ready. The remaining marinade can be used as a dressing for salads or in other dishes. Bon appetit!

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Features of pickling champignons for the winter

The main feature is the ease of preparation. Any of the preservation methods will not take much time, and the result (if the technology is followed) always remains satisfactory. The only thing you should pay special attention to is the quality of sterilization. Since the pickles will be stored for several months, it is important to completely exclude the penetration of pathogenic microflora, otherwise the entire jar will have to be thrown away. By the way, you can salt not only in jars, but also in tubs and plastic containers (buckets, containers). Depending on the processing method, you can store the workpieces in the refrigerator or in the cellar. This nuance is always indicated in the recipe.

Depending on the recipe chosen, the salting process can last from 2-3 days to 1-2 weeks.

A simple and quick recipe for marinated champignons with apple cider vinegar

This version of pickled mushrooms is very quick and easy to prepare. Apple cider vinegar adds an unusual taste and aroma that fits perfectly into the marinade.

Cooking time: 50 min.

Cooking time: 10 min.

Servings – 5.

Ingredients:

Champignons – 500 gr.
Apple vinegar – 70 gr.
Cloves – 3 pcs.
Black peppercorns – 7 pcs.
Garlic – 3 cloves.
Bay leaf – 2 pcs.
Salt – 7 gr.
Sugar – 15 gr.
Onions – ½ pcs.

Cooking process:

Step 1. Wash the champignons thoroughly under warm water and cut off the lower part of the stem. If the mushrooms are too large, then cut them into several parts. Cook small champignons whole.

Step 2. Peel and chop the garlic using a knife or pass it through a press.

Step 3. Place champignons, finely chopped garlic, cloves, black pepper, bay leaf, apple cider vinegar, sugar and salt into a suitable pan.

Step 4. Close the pan with a lid and send it to the fire. After a few minutes, the mushrooms will release water. Cook them over medium heat for about 5 minutes. Mix everything a couple of times during the process.

Step 5. Transfer the finished champignons from the pan into a convenient container and let cool. The appetizer is ready. Before serving, you can add chopped onions and vegetable oil to the mushrooms. Bon appetit!

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For the oily ones

• Time: 60 minutes. • Number of servings: 8 persons. • Calorie content of the dish: 32 kcal. • Purpose: blank. • Cuisine: Russian. • Difficulty: medium.

Butterflies are fastidious mushrooms; they require lengthy preparation before marinating. First you need to clean the film from the cap, then remove the moss and dirt from the stem. The basic rule of housewives: before you start cooking, the butter must be cleaned, otherwise they will slip in your hands. Soak the mushrooms in salt water, rinse, change the water several times to remove sand. Rinse again under running water and start marinating. Please note that 1 liter of marinade is designed for 2 kg of mushrooms.

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Ingredients:

water – 1 l;
salt – 40 g;
sugar – 60 g;
acetic acid – 30 ml;
cloves, garlic, peppers, bay - to taste.

Cooking method:

Dissolve salt, sugar, spices in boiling water and boil for several minutes.
Cool, pour in vinegar.
Place the mushrooms in jars, pour boiling brine, and screw.

How to deliciously marinate champignons in mayonnaise for grilling?

The marinade consists of very simple ingredients: mayonnaise, salt, lemon juice and garlic. However, it makes excellent mushrooms cooked on the grill, which will become a worthy competitor to meat kebab.

Cooking time: 35 min.

Cooking time: 10 min.

Servings – 3.

Ingredients:

Champignons – 300 gr.
Mayonnaise – 2 tbsp.
Salt - to taste.
Lemon juice – 1 tsp.
Garlic – 1 clove.

Cooking process:

Step 1. Wash the champignons thoroughly under cold running water. We trim the stems and place the caps in a bowl or bag in which the mushrooms will be marinated.

Step 2. Place mayonnaise in a convenient container, add salt and freshly squeezed lemon juice. Mix everything.

Step 3. Then finely chop the garlic or pass it through a press and add to the mayonnaise. Mix well. If desired, you can finely chop any greens and also add them to the marinade.

Step 4. Make small holes in the champignons using a fork. This way the mushrooms marinate better. We send them to the marinade and mix thoroughly so that it covers each mushroom. Marinate for at least 15 minutes, but it’s better to leave for a couple of hours.

Step 5. Now we string the champignons onto skewers.

Step 6. Cook the mushrooms on the grill for about 15 minutes. The coals must be well heated. Rotate the skewers periodically until a golden crust appears. We check readiness by cutting off a small piece from the mushroom. Serve the prepared champignons with fresh vegetables or sauce. Bon appetit!

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My tips

Make sure any mushrooms you pickle are edible! Go through each item separately. Rinse and soak well.
To prepare a delicious marinade, you need to follow the proportions given in the recipe. For 1 liter of water, take 6 ml of vinegar essence and 20 g of salt; these ingredients are natural preservatives and protect the products from spoilage.
When you boil the mushrooms, place the peeled whole onion in the pan. If, God forbid, poisonous specimens are caught, the bulb will turn blue-violet. Although this method is controversial and is not a guarantee against forest mushroom poisoning.
During the cooking process, the mushrooms need to be stirred so that they do not stick to each other and to the bottom of the pan. Skim off any foam to prevent the marinade from becoming cloudy.
Housewives often have a question: how long can canned mushrooms last? I advise keeping them in a dark, cool place for no more than a year, until the next harvest, and at the same time observing whether the marinade has become cloudy and whether the lids are swollen - such canned food should absolutely not be eaten! Stored mushrooms can have a shelf life of 2-3 years due to the use of additional preservatives.