Fried mushrooms with garlic sauce

Pickled champignons at home - a step by step photo recipe

We cook at home a spicy and very tasty appetizer for the holiday - pickled champignons. Marinating mushrooms at home is not difficult. To do this, we carefully follow each step of the recipe, without departing from the proportions of the given ingredients.

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Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

• Champignons: 0.5 kg
• Citric acid: 1/2 tsp
• Garlic: 1 clove
• Water: 250 ml
• Salt: 1/2 tbsp l.
• Sugar: 1/2 tbsp. l.
• Vegetable oil: 3.5 tbsp. l.
• Clove: 1 pc.
• Allspice: 2 pcs.
• Black pepper: 5 pcs.
• Bay leaf: 1 pc.
• Vinegar: 2.5 tbsp l.
• Mustard and dill seeds: 1 tsp

Cooking instructions

1. Before marinating, the champignons are thoroughly washed in running water and put in a plate.

2. We take a wide container. Pour water into it. Add citric acid, stir until crystals dissolve. We also transfer pure champignons from the plate here.

3. So that the mushrooms do not darken, but remain white, cook them for 5 minutes in water with citric acid. Having caught it with a slotted spoon, let it cool.

4. For the marinade, pour clean drinking water into a saucepan. We send sugar and salt there. Mix and then add the rest of the ingredients.

5. Finally, pour the mushrooms into the pan and cook for 10 minutes. Then we transfer the hot mushrooms together with the brine to a sterilized jar. We seal hermetically. Turning the container upside down, cool it and send it to a cool place before the holiday.

If we are preparing to eat mushrooms right away, then we cover the jar with a plastic lid and send it to the refrigerator.

How to deliciously pickle mushrooms for the winter

Wild or cultivated mushrooms can be harvested at home for future use. For this you need:

• fresh unprocessed champignons - 2 kg;
• vinegar 9% - 50 ml;
• sugar - 40 g;
• salt - 20 g;
• bay leaf - 3 pcs.;
• cloves - 3 buds;
• peppercorns - 5 pcs.;
• water for the marinade - 1.0 l.

What to do:

1. Sort out the mushrooms. Remove the tips of the legs, they usually contain particles of the substrate.
2. Rinse the selected fruiting bodies with water.
3. Heat two liters of water in a saucepan, when it boils, toss the mushrooms.
4. Wait until it boils, boil the mushrooms for 5 minutes and discard them in a colander.
5. Pour 1 liter of water into a clean saucepan. Heat it to a boil.
6. Throw the cloves, laurel leaves, pepper. Add salt and sugar.
7. Boil the marinade for 2-3 minutes and dip the mushrooms into it.
8. Cook for 15 minutes.
9. Add vinegar, continue cooking for another 5 minutes.
10. Put hot mushrooms together with the marinade in prepared jars and roll them up with lids.
11. Turn the jars upside down, wrap them well with a warm blanket and keep them until they cool completely.

How to pickle champignons for barbecue

In addition to traditional types of meat kebabs, you can cook delicious champignon kebab... For this, the mushrooms are pre-pickled in a special composition. For 2 kg of the main product, take:

• mayonnaise - 200 g;
• tomatoes - 100 g or 2 tbsp. l. ketchup;
• vinegar 9% - 20 ml;
• salt - 6-7 g;
• ground pepper - to taste;
• garlic - 2-3 cloves;
• spice mixtures - a pinch;
• vegetable oil - 50 ml;
• water - about 100 ml.

How to cook:

1. Grate fresh tomatoes. If not, then you can take ketchup.
2. Add mayonnaise, ground pepper and herbs to taste to the grated tomatoes, it can be basil, parsley, dill. Pour in oil and squeeze out the garlic. Mix.
3. If the marinade does not seem salty or very sour, add vinegar and salt. If it turns out to be very thick, then water.
4. Sort out the mushrooms. Select even, young and strong fruit bodies of about the same size.
5. Cut off the ends of the legs first.After that, shorten the leg itself so that it only protrudes slightly from under the cap. The cut off can be used for soup.
6. Dip the prepared mushrooms into the marinade, mix.
7. It is advisable to keep them in the marinade for about 3-4 hours, and it is better to marinate them in the evening.

Tips & Tricks

Tips will help in cooking champignons:

• For whole pickling, it is better to pick up fruit bodies with a cap diameter of 20-25 ml.
• Only fresh and high-quality raw materials are suitable for canning.
• In larger and more mature mushrooms, the upper skin must be removed from the caps.

If you decide to use wild mushrooms, remember: young mushrooms have pink plates, and mature ones - brown. In this they differ from poisonous pale toadstools. Another video recipe for inspiration.

Posted in Snacks | |

Champignon barbecue marinades from Chefmarket

Mushrooms on the grill are considered an incredibly aromatic and tasty appetizer; the recipe for marinade for mushrooms is quite simple. Therefore, you do not need to be an experienced chef to prepare a delicacy. The dish will appeal not only to vegetarians and fasting people, everyone who has tried it once will repeat it over and over again!

Before cooking, champignons must be pickled. To do this, use laconic and multicomponent mixtures. Depending on the size, the mushrooms are fried on skewers or a wire rack for 5 to 15 minutes. For the preparation of mushroom kebab, it is better to take fresh white or royal champignons.

How to marinate mushrooms for barbecue?

A marinade for mushrooms on the grill is prepared from components that should soften the mushrooms, but retain liquid in them. Spices will add additional flavors. Be sure to salt the mushrooms, otherwise they will be bland.

Do not use too much spices, as they can overpower the natural flavor of the mushrooms. Do not cook too much marinade. This is due to the fact that champignons give off a lot of liquid. Therefore, the volume of the marinade will increase.

The easiest marinade for mushrooms on the grill

A classic marinade based on refined oil is considered a safe option for making mushrooms. You can use grape, corn, sunflower oil. But the most delicious is the marinade in olive oil.

From spices with mushrooms, black pepper goes well. Fresh herbs will accentuate the taste of fried mushroom kebabs.

Ingredients:

• Champignons - 1 kg;
• Refined olive oil - 4 tablespoons
• Lemon juice - 1 tablespoon;
• Ground black pepper - ½ teaspoon;
• Salt to taste;
• Fresh herbs - 1 medium bunch. Ideally combined with champignons, dill and parsley.

The easiest marinade for mushrooms on the grill

Cooking method:

1. We wash the champignons in warm water, put them in a colander so that the water is glass.

   If we use forest mushrooms, then we peel the skin from the leg and cap;

2. Mix oil with lemon juice, pepper and salt. Fill the mushrooms with the resulting marinade;
3. We withstand the dish for half an hour.

   Then we string the mushrooms on skewers or put them in a wire rack and fry them on smoldering coals for half an hour.

Delicate barbecue of champignons on the grill: recipe for creamy marinade

A creamy marinade will be an ideal addition to a mushroom kebab. It prepares very quickly, and the result will exceed all expectations. It is better to bake mushrooms on the grill, but in the oven and in the airfryer they will turn out incredibly tasty!

Spices will set off the creamy taste of the marinade and add a pleasant aftertaste to the mushrooms. You should take your favorite spices and add them in small quantities. The amount of marinade is indicated for 700 grams of fresh mushrooms.

How to marinate barbecue mushrooms with garlic?

If you are planning to get together with friends in nature and want to surprise everyone, then an appetizer of stuffed mushrooms will help with this. For cooking, you should choose large mushrooms so that it is convenient to stuff the caps.

Snacks should be prepared as much as possible... After all, it is so tasty and aromatic that meat lovers will enjoy it with pleasure! Any hard cheese is suitable for stuffing. Before frying, mushrooms should be pickled!

Wine marinade for mushrooms on the grill

If you want to cook an exquisite grilled mushroom appetizer, the mushroom marinade is made on the basis of dry white wine. It is not worth saving on this component. After all, it is the wine that will give the mushrooms a pleasant sourness.

The wine will also affect the flavor of the finished dish. This appetizer is perfect for romantic evenings and all those occasions when you want something special. The wine marinade is low in calories. It is suitable for those who are watching their own weight and counting calories.

Juicy mushrooms on the grill: recipe for marinade with mayonnaise

The fastest mushroom marinade is made with mayonnaise. A minimum of components, 20 minutes of time and a delicious delicacy on the table!

It is better to use light mayonnaise. A homemade product is ideal.

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Korean style garlic arrows with green onions and chili peppers

Young shoots of garlic (arrows) are a real treasure of useful trace elements and vitamins, they are one of the first to appear on our beds and on shelves. However, not everyone likes to eat this healthy plant raw due to its too strictly garlic taste. But do not deny yourself the pleasure! Make a savory Korean garlic arrowhead appetizer and you'll be surprised how delicious it can be!

Ingredients:

• Garlic arrows - 350 gr.
• Vegetable oil - 3 tablespoons
• Green onions - 50 gr.
• Soy sauce - 2 tablespoons
• Sesame seeds to taste.
• Rice vinegar - 1 tablespoon
• Sugar - 1 tsp or to taste.
• Ground coriander - to taste.
• Ground black pepper - to taste.
• Ground allspice - to taste.
• Ground cloves - to taste.
• Chili to taste.

Cooking process:

1. We cut the washed green onions into rings, and the garlic arrows without inflorescences into strips 3-5 cm long.
2. Add ground black and allspice and cloves to the vegetable oil heated in a pan, let the spices warm up and give off their aroma.
3. Next, fry the garlic arrows in oil with spices, stirring occasionally, for 5-7 minutes.
4. Then sprinkle the arrows with sugar and salt, fry for a few more minutes so that they acquire a light brown tint.
5. Put the fried arrows together with the remaining oil in a bowl, add soy sauce, vinegar and green onions, mix well.
6. If necessary, season the dish with chili, sprinkle with fried sesame seeds, stir, cover with a lid and let it brew for at least an hour. If you want to infuse the salad for a longer time, then put it in the refrigerator.

Bon Appetit!

Tip: the dish can be successfully prepared not only from fresh shoots of garlic, but from frozen ones, in this case they do not need to be defrosted, but sent to the pan immediately from the freezer. If the garlic arrows are fresh but not too young, they can also be cooked by blanching them in boiling water for 3-5 minutes to soften them. Remember to cut off the garlic buds and the too hard bottom.