Cooking pickled champignons is not at all difficult, as it seems to many at first glance. A big plus is that it is enough for the mushrooms to brew for no more than 2-3 hours and you can appreciate the amazing taste of the preparation.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Champignon is the most widespread mushroom in the world, because they are grown under specific conditions at home or on a farm. Therefore, the risk of poisoning by them is completely absent. And what is especially remarkable - champignons do not have a season, you can buy them all year round.
This variety of mushrooms is prepared for many different dishes. They use fried, stewed, baked, canned, pickled champignons. In addition, they are edible even raw, so they can be cooked to a minimum. From this, the persistent mushroom spirit does not even disappear from them, but on the contrary only intensifies.
In addition, it is worth noting that champignons are useful for health and maintaining a figure, since they contain many useful substances. They contain protein, which is quickly and easily absorbed by the body. And its amount is several times higher than in meat. In addition, they have a low digital calorie value, which is why they are considered a dietary product. They are especially useful for those who are on a diet. help to normalize cholesterol levels. The mushroom substances also have a positive effect on the skin, and the B vitamin eliminates headaches.
- Calorie content per 100 g - 12 kcal.
- Servings - 2
- Cooking time - 30 minutes for cooking, 2 hours for pickling
Ingredients:
- Champignons - 500 g
- Garlic - 2 wedges
- Bay leaf - 2 leaves
- Allspice - 4 peas
- Table vinegar 9% - 3 tablespoons
- Salt - 0.5 tsp
- Sugar - 1/3 tsp
Cooking instant pickled champignons:
1. Wash the champignons and place them in a saucepan. If the mushroom caps begin to darken, remove a thin film from them. For pickling, it is advisable to use small mushrooms so that they cook faster. Too large individuals can be cut in half.
2. Boil water and pour champignons, pour in 2 tablespoons. table vinegar, stir and leave to infuse for half an hour.
3. After this time, pour the mushrooms into a sieve to drain all the liquid. Then transfer them to a convenient pickling container.
4. Add bay leaf to the mushrooms, which is broken into pieces, allspice with peas, pass peeled garlic cloves through a press, add sugar and salt.
5. Pour in vinegar and mix well. Leave the mushrooms to marinate at room temperature for 1.5 hours. Then put them in the refrigerator for half an hour to cool down.
6. After this time, the pickled mushrooms will be ready to eat. They can be served on their own or used as one of the ingredients for salad or appetizers.
See also a video recipe on how to cook instant pickled champignons.
