Pickled mushrooms are an excellent product that can act both as an independent snack and as part of other cold and hot dishes. For a salad or roast, where prescription needs pickled mushrooms, we habitually buy a jar of prepared mushrooms, however, in such canned food, the marinade, as a rule, contains too much vinegar, from which the taste of mushrooms is lost.
We offer to cook pickled champignons ourselves. This dish is quick to cook: in total, you will need no more than half an hour. Champignons - mushrooms that are grown on farms, and do not require long-term heat treatment, like their forest relatives.
In addition, if you marinate them yourself, you can adjust the amount of vinegar, as well as spices in the brine, with which we fill the mushrooms, and in the future bring its recipe to perfection. In a word, try and you will not be disappointed.
Ingredients:
Champignons - 300 gr;
Table vinegar - 2 tbsp. l .;
Salt - 1 tsp;
Sugar - 1 tsp;
Water - 50 ml;
Vegetable oil - 50 ml;
Bay leaf - 2-3 pcs.;
Black pepper peas - 10 pcs.;
Recipe:
First of all, wash the mushrooms under running water. If there are very dirty places, rub them soft with the side of the kitchen sponge. I must say that for pickling it is better to take small mushrooms. If you could not find such, then cut the medium-sized champignons in half, and large - into four parts.
Cook the brine: put water, vegetable oil, salt, pepper on the fire, and when the marinade boils, drop the lavrushka, peas and vinegar. If you like garlic, cut 1 clove.
Pure mushrooms put in boiling brine.
Boil the mushrooms in the marinade for 5-7 minutes. Cool and remove them from the brine.
Pickled champignons can immediately be served or used in cold or hot dishes of your choice. They can also be filled with the marinade in which they were prepared and refrigerated.
Pickled instant mushrooms are ready! Help yourself and enjoy the guests!
Cooking time - 30 minutes
Servings Per Container - 2
Per 100 g
Squirrels - 1.34
Fats - 5.51
Carbohydrates - 1.21
Kcal - 60.83
