Marinated champignons - a delicacy for all occasions. How quickly and tasty to make them in house conditions?
Champignons are considered as the cleanest mushrooms. It is easy to train them, they don't demand scrupulous preprocessing. Marinated champignons - a desired dish on any table. And their preparation doesn't demand special efforts. To make tasty home-made champignons in marinade, the following products will be necessary for you:
- Champignons — 500 g
- Vegetable oil — 130 ml
- Vinegar (table, 9%) — 60 ml
- Garlic — 3-4 segments
- Granulated sugar — 1 tablespoon
- Black pepper (peas) — 15 peas
- Bay leaf — 3-4 pieces.
- Salt — 1 teaspoon
It is better to choose champignons for pickling small, accurate, the average size. If mushrooms large - it is better to cut them on 4 parts. Before preparation they should be washed out in cold flowing water.
Preparation of marinade requires a pan (better enameled). In it it is necessary to pour out vinegar, vegetable oil, to add pepper, salt, sugar and bay leaf. To mix all this.
In the prepared pickling mix to pour out mushrooms, to crush garlic, to add to a pan, again to mix. We don't add water as mushrooms when heating will emit liquid (juice) - and it will be enough.
Further we put a pan on small fire, continuously stirring slowly. After mushrooms begin to boil, we cook 5 more minutes a baking plate a cover. After that we allow mushrooms to be cooled to room temperature, we spill and we display on jars or we pour out pan contents in one big glass jar. We put in the fridge for 4 - 5 hours. Marinated mushrooms are ready.
Such mushrooms can be not rolled up, but also they long shouldn't to be stored. They can be given to hot dishes, to add to salads, to use as cold appetizer, having added the fresh onions cut by rings grated or the crushed garlic, fresh greens of fennel and parsley.