Marinated champignons in their own juice

Marinated champignons in their own juice

Category: Vegetable and fruit dishes

Ingredients
Champignon	500 g
Salt	1 tsp
Sugar	2 tsp
Vegetable oil	2 tbsp. l
Vinegar 9%	1.5 tbsp. l
Carnation	2 pcs
Allspice peas	3 pcs
Onion	1 pc (small)
Carrot	Small piece
Black peppercorns (optional)	4 things
Bay leaf (optional)	1 PC
Garlic (optional)	1 clove

Cooking method

• Place the champignon mushrooms in a bowl, pour salt water (1 tablespoon of salt per liter of water) and leave for 20-30 minutes. Stir gently from time to time with your hands to remove the floating debris.
• Then rinse and cut a little bit where the stalks are cut. Large - cut into 2-4 pieces. Place in a strainer / colander to drain the water.
• Cut into thin rings a small onion and a small piece of carrot into "penny-pennies" (I cut off the nose of the carrot, see 3-4)
• Mix everything in a large skillet with high sides or in a saucepan with a thick bottom and simmer under a lid for 15-20 minutes from the moment of boiling.
• I do it in a multicooker on the "Quenching" mode (90-95 ° C). Gently mix a couple of times.
• After finishing, transfer hot to a jar, seal well, pour marinade to the top, close with a lid and after cooling down, refrigerate.

The dish is designed for

1 can of 430 ml.

Time for preparing:

15 - 20 minutes

Cooking program:

Multicooker / frying pan / saucepan

Note

Our relatives shared this recipe long ago. Before the holidays, so as not to buy expensive store-bought pickled mushrooms in jars, we always prepare this recipe in a couple of days. They practically do not differ in taste, even better, but much cheaper, economically more profitable and it is convenient to prepare them in advance before the holidays.

[Igor]

Igor, thanks for the recipe, I haven't eaten mushrooms in such a marinade yet. We need to cook.

[svetta]

svetta, right now I am adding my "smart" thoughts, reasoning.))
Yes, I looked through the mushrooms section and I see that there is only one remotely similar recipe. Disorder.
No water needed at all. There is a sea of ​​this juice!
And everyone forgets an important stage in the preparation of mushrooms (and not only them) - filling with saline. How did it happen?! A? Everyone knows what it's for? Even sweet raspberries are poured with salt water for half an hour before making jam from it.
In the original, there were only two spices - cloves and allspice, after many multiple preparations I decided to add black peas, lavrushka and a small clove of garlic to my taste. And I've been using apple cider vinegar lately, 5%. Everyone at home has a problem with the gastrointestinal tract ( or in this recipe instead of one and a half tables. put just one spoonful of vinegar), if anything, then you can always sprinkle a lemon on a plate, subtract the garlic ... for an amateur.
I buy small mushrooms, I specifically ask that they be selected so that they will not be cut later. And, if possible, the most snow-white and freshest (less to clean and cut off the dumb parts). Although she is "tired", the yellowish-beige wife also scratches her hats, making them white and beautiful.
By technology.
I immediately pour oil into a multi bowl (not odorous, ordinary sunflower), smear it with a brush, put chopped onions and carrot patches and pieces of chive (I love its smell), pour vinegar and while the mushrooms are being prepared, it is slightly pickled. I turn it on for Stewing (25 or 30 minutes if the mushrooms are not so fresh), after five minutes I throw in the mushrooms, spices, salt, sugar, stir the wood. spatula and close the lid.
After 10 minutes I stir again, the juice is just released, and at the end of the process the mushrooms are already floating in their own juice.
I'm preparing a jar.I just pour boiling water up to half and let it stand for 10 minutes with the lid thrown loosely on.
I can use the ferry. A saucepan with a glass of boiling water (the lid also floats in it), in it I put a colander on top of it and put an inverted jar in it. Alya_steam bath.) Although in principle, just a clean can was enough, we cook mushrooms in 2-3max. days before eating and store in the refrigerator.

And everyone forgets an important stage in the preparation of mushrooms (and not only them) - filling with saline. How did it happen?! A? Everyone knows what it's for? Even sweet raspberries are poured with salt water for half an hour before making jam from it.

I hear it for the first time. What for???

[svetta]

svetta, features of natural gardening. (bugs / spiders / worms ...))

And when will you answer in the topics of your recipes ??

[Igor]

Igor, well, somehow champignons do not grow in the forest, 99% from the store, no living creatures. Yes, and in raspberries I never found in berries for how many years they grew. Well then ...

and what remained unanswered? went to watch
looked, answered you everywhere

[svetta]

svetta, "Do you see a gopher? No? And he is" ©
Not all that we do not see - it is not.

Yes, confused with Nelya (Zaporozhye)

[Palych]

Palych, but the stewing process is mandatory, did you try to pickle raw mushrooms right away?

[Crown]

Crown, nope, we're not really mushrooms ... you can't get carried away. And so either for guests on the table or invited to visit, and we are with our mushrooms, the house. bread, balych from chickens. breasts, fish.)) ... I learned everything here! And so I decided to share / "pay off" the secret recipe with everyone.

[Palych]

PalychThank you, I'll take your recipe into service.

Yeah, "arm yourself", since there are mushrooms in almost every product. store and at any time of the year.

[Palych]

PalychThanks for the recipe! Often marina mushrooms myself, but your recipe is interesting! I will definitely cook it as soon as I buy mushrooms and smaller ones, as you advise. I buy in the supermarket, but as a rule they are still large, but I cut them into thin slices. And more: What model of m / in do you suspect that I have the same.

[velli]

velli, Philips HD4731, 5L bowl, black non-stick. Well, there is no difference, the principle of slow extinguishing. We take also cheaper, brownish mushrooms, the wife then famously shreds the hats with a knife and, like new, snow-white)



Here is a photo from sorting. The ones on the right, near the teaspoon, are just fine, and the medium and large ones can be cut in half.

It is important to slightly cut the legs, by a couple of mm, so that there is a fresh cut.

Found an old photo, a liter can, Soviet. That's all that comes out with half a kg of mushrooms and how much juice is released! It can be seen that if you slightly condense, then just a screw can of 420-430 ml is obtained.

[Palych]

Palych, Oh thanks for the illustrative photo! What they are white, neat! I bought champignons, I'll pickle the packaging tomorrow.

[velli]

velli, ok, report from you. I buy a little more than half a kilo: then they will fool, then part will be cut / cleaned.

[Palych]

Palych, Igor, thank you for the recipe, I just feel that "our" will be! I will report, but right away, the matter has to reach them!

[Rada-dms]

Rada-dms, you are welcome.

[Palych]

Palych, and I'll probably take note of your recipe for pickling champignons. I have my own recipe, I have been using it for a long time, but yours is also interesting. I have a recipe with water. And I never soaked shampoos in salt. But I have known about raspberries for a long time, and I use this method. And you are right, when you soak raspberries in a salt solution, all very small living creatures that look like aphids come up. I also wash the greens in a saline solution.

and where did I go wrong in front of you?

And you're right when you soak ...

They are like a sponge ... those recipes are, in fact, everything is the same, the difference is in the nuances of technology. My (this) option is the most technologically advanced and economical. (IMHO)
I didn't understand about fines.

Here. Large champignons were brought to me from 520, cut into 4 pieces. The marinade darkened a little, although the mushrooms were white.
I'll try tomorrow)
Thanks again for the recipe!

[Fotina]

Fotina, beautiful, not like mine (. With a carrot? I don't even see "coins" ...And I press them in a jar), it is tighter and it remains a bit to bite for a test ... although they are certainly not hot, they probably need to stand up, get saturated with marinade.

With carrots) For some reason she jumped out of the spoon with champignons, so I laid it out on top. All under the covers)
I did not seal, I was afraid to break, because they were cut. Next time I will choose myself, I will buy babies))

[Palych]

Palych, 5 times I read the recipe, but did not understand what kind of marinade to pour the mushrooms in, in which the mushrooms were stewed? And at what point do you pour vinegar and add seasonings?

[optimist]

optimist,

No water needed at all. There is a sea of ​​this juice!

After 10 minutes I stir again, the juice is just released, and at the end of the process the mushrooms are already floating in their own juice.

"Juice" is the marinade. That is, all the liquid resulting from the extinguishing process and there is a lot of it.
Spices and vinegar can be added immediately.

Thank you so much! I will definitely try to cook such mushrooms! I'll only find a malipusek, otherwise we only sell large ones.
And another question - to peel off the skin from the caps from raw mushrooms or not?

[Lenusya]

Lenusya, if beautiful, fresh and white, then it is not necessary, but already yellowish (but they are much cheaper) - at the discretion ... I just cleaned it myself)), it is boring for us, then "saw" how his wife does, she has it quickly and cleverly turns out, I do not interfere)

We take also cheaper, brownish mushrooms, the wife then famously shreds the hats with a knife and, like new, snow-white)

Voila! My champignons are stewing.

I'll report on the taste.

[Lenusya]

Lenusya, under the lid, lid.

Here's a jar of 720 grams turned out.

The smell in the kitchen is breathtaking.
I tried one hot mushroom. Tasty ... Marinade is generally awful.
Thanks again! I take the recipe for eternal use.

[Lenusya]

Lenusya, the taste is not full when hot, you need to stand in the cold at least night / day, brew.
Take it. It is not for nothing that the Svatov journalists asked him to publish it (in March it will be possible to read it), the eye is well-marked. And tasty, and cheap, and not any exotic additives and simple technology, any man himself can cook and not only on March 8.
If they didn't_appreciate here, then ...
Can't see ... marinade to the top of the can? Or you evaporated it) ... or so transparent ...

Can't see ... marinade up to the top of the can? Or you evaporated it) ... or so transparent ...

Igor, the marinade turned out very little, you can see it in the photo. I do not know why this is so, I covered it with a lid during extinguishing from the very beginning. But the mushrooms themselves were not juicy, lying in the store. Probably it was necessary to splash some water !?

[Lenusya]

Lenusya, that is not ... it turns out a lot of liquid, see here are my and other girls' photos. There is also an extra one. And the mushrooms are kind of big, you didn't cut them? Compare the sizes.

Medium mushrooms. Didn't cut. I would like to be whole. Stewed for 20 minutes.

[Lenusya]

Lenusya, mushrooms at the end of the process float in the marinade, there is a lot of it. In sl. try extinguishing a little more.

Next time I will do it in a slow cooker on stewing.

What a tempting recipe ... I used to have a Mushroom Glade salad in my favorite salad, which just needs whole little mushrooms. So the last few times I came across such a badge in the store that I stopped making salad.
I will definitely try to cook mushrooms according to your recipe!

Well, I got to a mushroom meadow. And I just bought small champignons, I wanted to marinate, and here it is, not an ordinary recipe. The mushrooms are already stewing. The jar is ready to fill. It will be just right by the weekend.



There was no suitable can, so I had to treat the coffee can with alcohol and adapt it for mushrooms. tasted a bit of sauce, delicious !!!
Thank you Igor for the recipe!

It will be just right by the weekend.

I hope the jar in the fridge will 'live' until the weekend ... I would hide it from my family.

... I would hide from home

And my home husband and I. A son with a family lives far away. The region is one, but the regions are different.It is necessary to hold me, I am already walking in circles !!!

[Palych]

I recently bought champignons and was going to pickle, but I forgot the recipe (the Internet did not work for me for two days), first I cut it into quarters and boiled it. How delicious they smelled when cooking and what a delicious mushroom broth it turned out (I used to fry the current)! I like to make buckwheat "with mushrooms", that is, to cook buckwheat just with fried onions, but it smells like mushrooms, and this time I cooked it with mushrooms and in mushroom broth.
Karoch my mushrooms did not survive to the marinade, but nothing, I bought another kilogram of fresh mushrooms and tomorrow there will be another attempt, but now strictly according to the recipe. I also bought a lemon for the marinade.
Palych, and how long will these mushrooms live in the refrigerator if they are hidden from their "starving" relatives?

I really liked the mushrooms. To my husband too !!! Palych, thank you for the recipe.

Eat for health)
Gala, I don't know, we eat everything at once.