Quick pickled mushrooms at home do not require preservation. They are firm, aromatic and crispy. They cook quickly and are a great snack for a festive table.
Photo of pickled champignons Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
There are probably no such ones to dislike tasty and crunchy pickled mushrooms! Which is not surprising, because they awaken the appetite so much! This is a recipe for instant mushrooms that does not involve rolling in jars. Moreover, they are stored in the refrigerator for a fairly long time, about a week. But I assure you that they will not stand for so long, they will disappear literally on the first day. You can make such an appetizer very quickly, just a few hours before the holiday and serve it for a festive feast. This is also a great time saver. Since, having made such a meal in advance, you can free yourself from some of the trouble on the eve of the celebration.
This cold appetizer is especially suitable for strong alcohol! You can buy champignons today all year round in any supermarket. Therefore, we must take such a wonderful chance and prepare them for a festive treat. I also note that this recipe can also make oyster mushrooms. These mushrooms also turn out to be no less tasty than champignons. In general, you can talk about all the delights of this appetizer for a long time, it is better to start preparing them yourself and make sure that the appetizer is worthy to be in the center of the table.
- Calorie content per 100 g - 13 kcal.
- Servings - 4
- Cooking time - 30 minutes soaking, 2 hours marinating
Ingredients:
- Fresh champignons - 1 kg
- Carnation - 2 buds
- Salt - 2/3 tsp
- Garlic - 2 cloves
- Table vinegar 9% - 3 tablespoons
- Bay leaf - 3 pcs.
- Refined vegetable oil - 4 tablespoons
- Allspice peas - 4 pcs.
- Sugar - a pinch
Cooking quick pickled mushrooms
1. Wash the mushrooms under running water, remove the skin from the caps if desired, but this option is optional. Place the mushrooms in a deep container and fill with hot water so that they are completely immersed in it. Pour in 1.5 tbsp. vinegar and stir. Close the lid and leave for about half an hour. After this time, drain the liquid.
2. Prepare all the spices. You will need bay leaves, allspice peas, peeled garlic cloves, clove buds, vinegar, refined vegetable oil, salt, and sugar.
3. Combine these foods and mix well.
4. Transfer the mushrooms to a container of suitable volume, in which you will marinate them. This can be a saucepan, plastic bowls, a jar, or a glass container.
5. Pour the marinade over the mushrooms.
6. Stir and let sit at room temperature for about 2 hours. If you keep them longer, you can refrigerate them.
7. Put the finished mushrooms in a serving plate and serve.
See also the video recipe on how to cook pickled champignons (very quick recipe):
