Champignons began to be artificially cultivated a thousand years ago in Italy. For their cultivation, special basements were used. Since then, a lot of time has passed, but people continue to actively grow these tasty and satisfying mushrooms around the world. America is the leader in their cultivation, from there mushrooms are delivered to different countries and cities.
Culinary specialists prepare wonderful mushroom dishes, make winter preparations, dry them and fry them. Today we will tell you how to pickle champignons at home. Recipes will be described below.
Useful properties and calorie content
This type of mushroom is nutritionally equivalent to meat. They are rich in carbohydrates (fiber, sugar), proteins, vitamins (B, E, D) and minerals (phosphorus, zinc, iron, potassium). They are low-calorie - per 100 grams. the product accounts for only 27 kcal. Mushrooms have high nutritional value, have antitumor and antibacterial effects on the body.
Thanks to the content of pantothenic acid, you can quickly restore vitality, relieve fatigue and cheer up. Regular consumption of mushrooms helps reduce bad cholesterol and prevents the development of atherosclerosis. Today we will learn to pickle champignons and restore health!
Classic cooking recipes
Mushrooms in the marinade
Necessary components:
- a kilogram of champignons;
- pepper peas (7 pcs.);
- a few cloves of garlic;
- bay leaf (2 pcs.);
- cloves (4 buds);
- water (500 ml.);
- a spoonful of sugar, salt and a pinch of citric acid;
- dill;
- bow;
- vinegar (10 gr.).
Before pickling the mushrooms, they need to be thoroughly washed, scraped and boiled for five minutes. After that, you can do the marinade: add pepper, sugar, cloves, dill and garlic to the water. Let the broth boil and put whole mushrooms in it (you can chop).
Boil for 20 minutes and before turning off add chopped onion rings and pour vinegar in the indicated proportions. All twist in sterilized jars, bay with marinade. You can also put them in the refrigerator and let it brew for several days, then use it with oil.
Quick pickled champignons in wine
Per kilogram of mushrooms you will need: juice of one lemon, white dry wine (two glasses), olive oil (150 grams), garlic, bay leaf, salt, sugar, dill to taste. Boil all seasonings, then put mushrooms in the marinade and boil for 15-20 minutes. Let them cool and pickle the pickled mushrooms in the refrigerator. Homemade mushrooms cooked in wine sauce have a spicy taste and pleasant aroma.
Mushrooms marinated in oil
A wonderful appetizer is prepared without water. To do this, we need to take 500 grams of mushrooms, vegetable oil (half a glass), vinegar (50 gr.), Bay leaf, garlic, sugar, black pepper and salt (spices are added to taste). The washed mushrooms are boiled in the marinade for about 10 minutes, then cooled and twisted in glass containers.
In this sauce, you can also pickle champignons for barbecue with the addition of basil and cilantro. Some still pour in soy sauce, pomegranate and lemon juices. The dish goes well with meat delicacies and fresh vegetables. Try pickling the mushrooms yourself, and you will see how this is easily and quickly done.