Any dish of champignons is always a table decoration, whether it is an everyday meal or a festive party. And for the dish to have a special taste, you need to pay attention to pickling products, which can act as one of the stages of preparation or be directly the process itself. This article describes how to pickle mushrooms before frying them on skewers. Also given are several preservation recipes for quick snacks and for long-term storage (for the winter).
General rules and tips
It is very easy to buy mushrooms of good quality in appearance nowadays, since champignons are present on store shelves all year round. In the event that self-grown ones are used for cooking, their shelf life before cooking should be minimal.
Regardless of the presence, according to the recipe, of those or other ingredients in the dish, it is necessary to pickle the following mushrooms before pickling:
- sort out the mushrooms, discarding the spoiled ones (for example, covered with dark spots, having a mucous wet surface, legs flabby and self-detaching from the hats);
- from mature specimens, remove the upper hard film;
- young champignons, in which the white leg as if merges together with a hat, it is not necessary to peel the skin;
- Sluggish, too large, not quite fresh mushrooms, use only for roasting in crushed form.
Principles of making champignon barbecue
The smell of fried mushrooms on an open fire can not be compared with anything, because all the taste characteristics with this cooking method only increase. To preserve all the sophistication of their aroma, you need to put into practice some of the secrets of how to pickle kebab mushrooms. What should you also pay attention to during the preliminary preparation of mushrooms and their preparation?
- The size. Take mushrooms of medium size and the same shape, preferably young, so that the leg is covered with a hat.
- The composition of the marinade. The most commonly used main ingredient is mayonnaise. Season generously with spices and salt.
- Duration of pickling. The time of “soaking” the mushrooms is from 1.5 to 4-5 hours.
- Devices for baking. Use thin skewers or skewers so that the mushrooms do not break when pierced.
- Combination with other products. There are many alternatives for skewers - vegetables, fish, poultry, meat, lard.
- Temperature condition. Use medium heat to fry mushrooms and remain juicy at the same time.
- Cooking time. Time depends on the size of the mushrooms and ranges from 10 to 20-25 minutes.
- Innings. As a side dish, boiled potatoes and a salad of fresh vegetables and herbs are ideal.
How to marinate kebab mushrooms: product ratio
For a small company (5-7 people) buy about 600 grams of mushrooms. It is best to take champignons with a hat with a diameter of 5 to 8 cm. You do not need to peel them; it will be enough to thoroughly wash them and put them in a colander to drain the water. For marinade, mix 150-200 g of mayonnaise, 1.5 tsp. coarse salt, 1/3 tsp ground black pepper and a few pinches of one or two dry aromatic seasonings (oregano, Provencal herbs, basil, dill, parsley, paprika). The combination and amount of additional ingredients depends on taste preferences. Then in a deep cup mix the mushrooms and piquant mass, leave to soak at room temperature for about 2 hours, stirring occasionally. For longer pickling, place the dishes with food in a cool place. String mushrooms on skewers, skewers or place in a barbecue grill. Bake the skewers on smoked charcoal when the heat is below average. Turn over on both sides periodically for even cooking.
Cooking Cold Quick Snacks
Now we will consider how to pickle champignons to obtain a canned dish that can be served literally in 2-3 days.
Products:
- 0.5 kg of mushrooms;
- ½ cup vegetable oil;
- ½ cup wine or apple cider vinegar;
- 1 table. l Sahara;
- 1 tea l coarse salt;
- 1 tea l finished mustard;
- 2 tea l dry seasoning.
Description of the process, how to pickle champignons for the winter:
- Boil the mushrooms for 20-25 minutes, cool and cut into small pieces.
- Mix and boil all components.
- Pour in mushrooms and boil for 15 minutes.
- Pour into a glass jar and roll up the lid.
- After insisting for 2-3 days in the refrigerator, the snack is ready.
The following is a recipe for pickling champignon mushrooms for longer storage.
Canning ingredients
How to marinate champignons deliciously? Use the following set of products:
- medium-sized mushrooms - 1 kg;
- salt - 1 table. l .;
- sugar - 2 full tables. l .;
- citric acid (powder) - ½ tsp;
- fresh garlic - 5-6 medium cloves;
- black pepper (whole peas) - 8-10 pcs.;
- dry bay leaf - 3-4 pcs.;
- 9% vinegar - 150 ml.
Technology Description
And now in detail about how to pickle champignons.
- Wash the mushrooms and cut along with the legs.
- Pour them with water with dissolved citric acid (approximately 2.5 L).
- Bring to a boil, remove the foam.
- Pour in salt and sugar and simmer for about 1.5 hours.
- Add the parsley, pepper, garlic and simmer for another 15 minutes.
- Pour in the vinegar and, adding a little fire, boil another 10 minutes.
- Pour into sterile jars, roll up, flip, wrap. After cooling, store in a cold place.
- Serve with chopped fresh onions.
Enjoy your meal!