Pickled champignons are often found as ingredients in culinary recipes. But those sold in stores are not as tasty as homemade ones. At home, you can easily pickle mushrooms yourself, they will turn out to be much tastier and more aromatic.
Champignon mushrooms can be bought year-round in any store, both ready-made and raw. It is easier to purchase finished products, but it is not always tastier, more economical and, most importantly, healthier. This is especially important if there is a child in the house. After all, high-quality nutrition is a guarantee of longevity and health of the younger generation. Why not cook the mushrooms yourself? You can easily please your loved ones, and on occasion pleasantly surprise your guests.
Champignon mushrooms are grown in sterile greenhouse conditions, this guarantees the impossibility of poisoning. In many recipes, they are even used raw, added to salad.
The champignons prepared according to this recipe are the most successful. Many hostesses want to get their hands on this recipe. Ready-made pickled mushrooms according to this recipe are fragrant, crispy, juicy.
The cooking recipe consists of several stages.
We need the following products:
0.5 kg of mushrooms. 150 ml of refined sunflower oil. 100 ml apple cider vinegar 6%. 1 teaspoon granulated sugar. 1 teaspoon table salt. Several bay leaves. 3 cloves of garlic. 1 tablespoon French mustard 3-4 peas of allspice. 5-7 peas of black pepper (or a mixture of peppers). 2-3 buds of dried cloves.
The first stage is preparatory.
Rinse five hundred grams of fresh mushrooms thoroughly under running water. If necessary, cut large mushrooms into halves or quarters.
Peel the garlic, chop with a garlic press or a knife.
Place a dry skillet over medium heat.
Second phase.
Pour oil into a preheated pan and combine all the ingredients, except for mushrooms, slightly warm until sugar and salt dissolve.
Add mushrooms and simmer over medium heat with the lid open for about five minutes. If the pan is small and the mushrooms have a high layer, then during the frying process you need to stir several times.
Stir again, cover, reduce heat to low and simmer for another ten minutes.
Stage three.
After turning off the fire, do not remove the cover. Leave to cool in a skillet. When the mushrooms have cooled, pour them along with the marinade into a convenient storage container (usually a glass jar) and send them to the refrigerator for three to four hours. During this time, the taste and aroma of the spices will saturate the mushrooms. After this time, you can safely eat the mushrooms, they are ready. The longer they are marinated in a jar, the richer the taste will be. They can be stored for one month, but only in a refrigerator and in a sterile container.
