Marinated mushrooms | The recipe of your dishes
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Marinated mushrooms

Marinated mushrooms — welcome guests at any meal. Today we will prepare this savory snacks at home.

Marinated mushrooms can be cooked in a hurry, for 15-20 minutes, and you can leave them to marinate overnight or for a day or two. During this time, mushrooms will become tender and juicy taste. Adjust the sharpness by adding certain spices or increasing the amount of vinegar and garlic — it’s a matter of taste and your imagination, which in this case is given complete freedom.

By the way, in contrast to all other types of fungi, cultured mushrooms can be eaten without fear even in raw form, but with wild mushrooms need to be careful. The easiest way to buy mushrooms at the store. Choose firm, smooth, bright, mushrooms, no stains or tears, preferably of the same size. It is believed that the best taste qualities are small mushrooms. Large mushrooms before marinating better cut into 2-4 pieces or shred records.

Marinated mushrooms

Recipes marinades for mushrooms is also very diverse. The classic pickle is prepared, as a rule, vinegar, sugar, salt and spices. However, guided by the basic recipe and adding new ingredients, you can get incredibly delicious marinated mushrooms, which will be a great snack on weekdays and at the festive table.

Marinated mushrooms «Classic»

Ingredients:
1 kg of small mushrooms,
250 g onions,
1 carrot.
For the marinade:
1 stack. water,
100 ml of a 9% vinegar,
1 teaspoon salt,
1 tbsp sugar,
6 pcs. cloves,
10 pieces. allspice,
5 laurel leaves,
2 tbsp mustard seeds.

Preparation:
Well wash the mushrooms, clean of debris. If the cap mushrooms are large, cut them into 2 parts along. To prepare the marinade, boil the water, add salt, sugar, vinegar, spices and carrots. Mustard did not immediately add, let the marinade pokipit on low heat for a minute 2. In the boiling marinade, add the mushrooms and cook over low heat for 2-3 minutes, then add the chopped onion into small pieces, put the mustard and mushrooms to marinate in a cool place. Mushrooms will be ready in 3 hours, but 12 hours later they will be even better!

Homemade pickled mushrooms for 20 minutes

Ingredients:
500 grams mushrooms,
1 onion,
2-4 cloves of garlic,
½ tomatoes,
80 ml of olive oil,
1 tsp salt,
1 tsp sugar,
5 peas of black pepper,
5 peas allspice,
parsley, cilantro — to taste,
50 ml of vinegar,
¼ of a lemon.

Preparation:
Tomato wash and cut into cubes, removing the fruit from the stalk and the hard core of the fiber. Onions finely chop. Clean and dry the greens too finely crumble directly from stems. Half of mushrooms (fungi do not wash) cut vertically, while the remaining chop with a sharp knife into crumbs. Both fungi sprinkle a little lemon juice. On the red-hot vegetable oil in a frying pan lightly fry the first chopped mushrooms, parsley, tomato and onion. Then just simmered sliced mushrooms separately. Prepare the marinade by mixing in a bowl of olive oil, lemon juice, vinegar, spices and all coarsely chopped garlic. Add the marinade fried mixture of finely diced mushrooms, vegetables and herbs and mix. In a sterile jar add the coarsely chopped mushrooms and transverse, pouring marinade zakuporte tight lid. Store in the refrigerator such marinated mushrooms can be 2 weeks, and the sample can be removed after 20 minutes.

Quick marinated mushrooms

Quick marinated mushrooms

Ingredients:
500 grams mushrooms,
½ stack. vinegar,
5-6 cloves of garlic,
½ stack. vegetable oil,
herbs, salt and pepper — to taste.

Preparation:
mushrooms, rinse well, then pour into the water pan, add spices and bring to a boil, add salt, put in the water the mushrooms and cook them for 10 minutes. Transfer to a colander and rinse with cold boiled water. For the marinade, mix the vinegar, oil, add the garlic, passed through the press and the chopped herbs. Put the mushrooms in marinade (if mushrooms are large, better than them cut in half), leave the mushrooms in it for 15 minutes, and you can bring to the table. By the way, you can cook marinated mushrooms and onions, add this to the mushrooms onion, cut into half rings. You can also marinate it with the mushrooms and sprinkle the top with rings serving.

Mushrooms «Korean»

Ingredients:
300 grams mushrooms,
3 cloves of garlic,
¼ of teaspoon ground coriander,
1 tablespoon soy sauce,
10 grams of sesame seeds,
¼ of stack. vegetable oil,
½ tablespoon cumin
3 tablespoons vinegar,
2 bay leaf,
1 green beam,
1 red hot pepper,
salt, ground black pepper — to taste.

Preparation:
Boil the mushrooms in salted water and fold in a colander. For the marinade in vegetable oil, add the finely chopped herbs, soy sauce, black pepper, vinegar, bay leaves, cumin, coriander, chopped garlic and stir everything. Sesame fry on a dry frying pan and add the marinade, too. Then lay out the mushrooms, stir and leave not less than 12 hours in the refrigerator.

Mushrooms in a sweet soy marinade

Ingredients:
1 kg of mushrooms,
200 ml of soy sauce,
½ stack. of water,
50 g of honey,
1 tsp marjoram,
10 pcs. allspice.

Preparation:
Wash the mushrooms and, if they are large, cut in half. Pour the prepared mushrooms ½ stack. water, add soy sauce, spices and cook for 3-4 minutes. Then wait a little, until the mixture has cooled to about 50 ° C, then add honey and mix gently. Leave the mushrooms marinate for 6-12 hours.

Homemade pickled mushrooms

Mushrooms with onions and peppers

Ingredients:
1 kg of mushrooms,
3 sweet pepper,
3 onions,
5 cloves of garlic,
1 stack. water,
2 tsp salt,
4 tablespoons sugar,
one lemon (juice),
70 ml of vegetable oil.

Preparation:
Mushrooms wash. Large mushrooms, cut in half. Pepper cut into thin strips. In a frying pan heat the oil and fry the peppers over a high heat for 1 minute. Sliced mushrooms, place in boiling, lightly salted water and cook for 4 minutes. For the marinade in a glass of water vskipyachёnnoy add all the spices that are part of the recipe: sugar, salt, garlic, sliced halves, and no longer boil the marinade. Cooked mushrooms and onions, cut into rings, pour prepared marinade and leave to marinate mushrooms a day.

Mushrooms marinated in wine

Ingredients:
500 grams mushrooms,
200 ml white wine,
100 ml of vegetable oil,
100 ml of 7-9% vinegar,
10 peas black pepper,
1-2 bay leaves,
1 clove of garlic,
salt and pepper — to taste.

Preparation:
Mushrooms clean, wash well and throwing in a colander, allow to drain water. Meanwhile, in a separate container combine oil, wine, vinegar, spices and spices (pepper, bay leaf, salt and chopped garlic). Place the mixture on fire and bring to a boil. In the boiling marinade, add the mushrooms and cook over medium heat for 15-25 minutes. then remove from heat and cool. Put the mushrooms in a jar, pour the marinade in which they are cooked, cover and leave for 2-3 days in a cool place for marinating full and rich taste.

Marinated Mushrooms «Delicious»

Ingredients:
1 kg of mushrooms,
5 cloves of garlic.
For the marinade:
1 liter of water,
150 ml of white wine vinegar,
2 tbsp salt,
2 tsp sugar,
15 peas of black and white pepper,
5 cloves,
3-5 bay leaves.

Preparation:
Clean and wash the mushrooms. Cook them in boiling water for 5 minutes, then drain the water. Prepare from marinade and bring it to the boil above ingredients. In the boiling marinade Put the mushrooms and cook it for 7-10 minutes. then leave the mushrooms in marinade until cool. Transfer the cooled mushrooms into sterile jars, add the garlic, pour the marinade, in which the cooked mushrooms, cover with plastic lids and store in refrigerator. Mushrooms can taste after 5-7 days, but in general they can be stored in the refrigerator for more than 30 days.

The blanks for the winter mushroom

Mushrooms with garlic

Ingredients:
1 kg of mushrooms,
6 tablespoons vegetable oil,
6 tablespoons wine vinegar,
8 peas black pepper,
4 bay leaves,
1 pinch of black pepper,
2 tsp sugar,
3 tsp salt,
3 cloves of garlic,
3-4 sprigs of dill and parsley.

Preparation:
mushrooms, wash and place in a pan with vegetable oil. The fire should be small. Crush the garlic. Add the mushrooms, all ingredients except greens and garlic. Cover with lid and cook the mushrooms over low heat for 15 minutes until tender. Then add the mushrooms chopped herbs and garlic. Simmer still 5 minutes and turn off the heat. Let the mushrooms cool brew and soak up the marinade. Then transfer to a glass jar and store in refrigerator. Cooked mushrooms can be eaten immediately.

Field mushrooms with mustard and coriander

Ingredients:
1 kg of mushrooms,
6 tablespoons vegetable oil,
6 tablespoons wine vinegar,
6 tsp Mustard in grains,
2 tsp coriander seeds,
a pinch of black pepper,
8 peas black pepper,
4 bay leaves,
2 tsp sugar,
3 tsp salt,
4 cloves garlic,
bunch of dill and parsley.

Preparation:
Wash the mushrooms. Boil some water, add a little vinegar in it to the mushrooms when cooking is not darkened, put the mushrooms and cook for 5 minutes, then fold in a colander and let drain. Mustard seeds, coriander, sugar, salt and pour two glasses of water, bring to a boil and boil 1 minute. Cool the broth, pour it in vegetable oil and vinegar. Pour the marinade over the mushrooms, cool and send in the refrigerator for a day.

Mushrooms in banks

Mushrooms with sweet peppers and lemon

Ingredients:
500 grams mushrooms,
2 multi-colored sweet peppers,
3 cloves of garlic,
½ lemon,
2 tablespoons sugar,
1 tsp salt,
2 g of citric acid,
herbs — to taste,
the vegetable oil — for frying.

Preparation:
Boil mushrooms in water for about 10 minutes with the addition of salt and citric acid. Pepper cut into thin strips and fry 5-7 minutes until soft. You can take a mixture of multi-colored peppers, will be even brighter. Prepare the marinade: half a lemon juice, sugar, salt, garlic (crushed) and greens mix. Mushrooms fold in a colander and slice. Pour in the marinade, add roasted bell pepper and place on a cold day.

Marinated mushrooms with french mustard

Ingredients:
1 kg of small mushrooms,
2 tablespoons 9% vinegar,
1 tsp French mustard in beans,
½ bell pepper,
1 clove of garlic,
4 bay leaves,
4 pea black pepper,
4 black peas allspice,
1 teaspoon salt
Dried herbs (basil, dill and celery) — to taste.

Preparation:
Place the washed mushrooms in a saucepan and cover with cold water, add the bay leaf, peppercorns, salt and cook for 20 minutes. Prepared mushrooms fold in a colander and cool. The broth pour! Sweet pepper cut into thin strips. Take dry quart jar, the bottom of which lay the sliced peppers and mustard with whole garlic cloves. Add to all of the dry herbs. After that, put in a jar mushrooms, cover with remaining mushroom brine and add the vinegar. Cover with a tight lid and mushrooms certainly turn a few times to all the spices with mustard evenly distributed over the bank. Put the jar in the refrigerator for a day.

Marinated mushrooms with peppers

Marinated mushrooms with mustard and honey

Ingredients:
450 grams mushrooms,
2 tbsp dining mustard,
1 tsp Mustard in grains,
2 tsp honey,
2 tbsp vegetable oil,
2 tbsp 6% vinegar,
1 tsp salt,
2 cloves of garlic,
2 tablespoons chopped parsley,
2 cloves bud,
1 bay leaf,
6 peas black pepper.

Preparation:
a damp cloth wipe the mushrooms and cut them into thin slices. For the marinade, mix in a deep bowl, mustard and beans in the dining room, honey, vinegar, salt and mix well. Add the chopped parsley, oil and garlic, finely chopped or passed through the press, and again mix. In a small saucepan pour a glass of water, add to the cloves, bay leaf, black pepper, a little salt, put the mushrooms and cook for 10-15 minutes. Then fold in a colander. Add the marinade and mix the mushrooms. Put mushrooms in a glass jar, cover and cool, store in a refrigerator for a day. To marinated mushrooms evenly, periodically shake them.

Quick marinated mushrooms with dill

Ingredients:
500 grams mushrooms,
80 ml of vinegar,
120 ml of vegetable oil,
80 ml of water,
dill,
4 cloves of garlic,
2 tsp sugar,
2 tsp salt,
4 clove bud,
10 peas allspice.

Preparation:
mushrooms, wash, pat dry with a paper towel. Large cut into 4 pieces. Garlic pass through the press. Dill wash, dry and finely chop. The pan Put the mushrooms, add salt, sugar, pepper, cloves, garlic and dill. Pour sunflower oil, vinegar and water, put on low heat, bring to a boil and simmer for 10 minutes. Then let the mushrooms to cool, to shift them in a jar with a tight-fitting lid and pour the marinade. Then remove the mushrooms in the refrigerator for at least 5 hours.

Bon appetit and new culinary discoveries!

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