How to pickle champignons: recipes for barbecue and canning

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Any champignon dish is always a table decoration, whether it's an everyday meal or a festive party. And in order for the dish to have a special taste, you need to pay attention to pickling products, which can act as one of the cooking stages or be directly the technological process itself. This article describes how to marinate mushrooms before grilling them on skewers. There are also several canning recipes for a quick snack and for long-term storage (for the winter).

General rules and advice

It is very easy to buy mushrooms of high quality in our time, as champignons are present on store shelves all year round. In the event that self-grown products are used for cooking, their shelf life before cooking should be minimal.

Regardless of the presence, according to the recipe, of certain ingredients in the dish, it is necessary to carry out the following work before pickling champignons:

- sort through the mushrooms, rejecting the spoiled ones (for example, covered with dark spots, havingslimy wet surface, flabby and self-separating legs from hats);

- remove the top hard film from mature specimens;

- young champignons, in which the white leg seems to merge with the hat, it is not necessary to peel;

- lethargic, too large, not quite fresh mushrooms, use only for frying in crushed form.

Principles of cooking champignon skewers

The smell of fried mushrooms on an open fire cannot be compared with anything, because all the taste characteristics are only enhanced with this cooking method. To preserve all the sophistication of their aroma, you need to put into practice some of the secrets of how to pickle champignons for barbecue. What should also be paid attention to when pre-preparing mushrooms and cooking them?

1. Size. Take mushrooms of medium size and the same shape, preferably young ones, so that the leg is covered with a hat.
2. The composition of the marinade. The most commonly used main ingredient is mayonnaise. Season generously with spices and s alt.
3. Duration of pickling. The time of "soaking" mushrooms is from 1.5 to 4-5 hours.
4. Baking accessories. Use thin skewers or skewers to prevent the mushrooms from breaking apart when pierced.
5. Combination with other products. There are many options for alternating on skewers - vegetables, fish, poultry, meat, lard.
6. Temperature regime. Use medium heat so that the mushrooms are cooked through and stay juicy at the same time.
7. Cooking duration. The time depends on the size of the mushrooms and ranges from 10 to 20-25 minutes.
8. Serving. Boiled potatoes and a salad of fresh vegetables and herbs are ideal as a side dish.

How to pickle champignons for barbecue: food ratio

For a small company (5-7 people), buy about 600-700 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 wash them well and put them in a colander to drain the water. For the marinade, mix 150-200 g of mayonnaise, 1.5 tsp. coarse s alt, 1/3 tsp. ground black pepper and a few pinches of one or two dry aromatic seasonings (oregano, Provence herbs, basil, dill, parsley, paprika). The combination and volume of additional ingredients depend on taste preferences. Then, in a deep bowl, mix the mushrooms and the savory mass, leave to soak at room temperature for about 2 hours, stirring occasionally. For longer pickling, you need to place the dishes with food in a cool place. Thread mushrooms onto skewers, skewers, or place on a barbecue grill. Barbecue over smoky coals in below-average heat. Flip occasionally to ensure even cooking.

Preparing a cold quick snack

Now let's look at how to pickle champignons to get a canned dish that can be served on the table in just 2-3 days.

Products:

- 0.5kgmushrooms;

- ½ cup vegetable oil;

- ½ cup wine or apple cider vinegar;

- 1 table. l. sugar;

- 1 tsp. l. coarse s alt;

- 1 tsp. l. prepared mustard;

- 2 tsp. l. dry seasonings.

Description of the process of how to pickle champignons for the winter:

1. Pre-boil the mushrooms for 20-25 minutes, cool and cut into small pieces.
2. Mix all ingredients and boil.
3. Pour in the mushrooms and boil for 15 minutes
4. Pour into a glass jar and roll up the lid.
5. After infusing for 2-3 days in the refrigerator, the snack is ready.

The following is a recipe for pickling champignon mushrooms for longer storage.

Ingredients for canning

How delicious to marinate champignons? Use the following set of products:

- medium-sized mushrooms - 1 kg;

- s alt - 1 table. l.;

- sugar - 2 full table. l.;

- citric acid (powder) - ½ tsp;

- fresh garlic - 5-6 medium cloves;

- black pepper (whole peas) - 8-10 pcs.;

- dry bay leaf - 3-4 pieces;

- 9% vinegar - 150 ml.

Technology description

And now in detail about how to pickle champignons.

1. Wash the mushrooms and cut lengthwise along with the legs.
2. Pour them with water with dissolved citric acid (about 2,5 l).
3. Bring to a boil, remove foam.
4. Add s alt and sugar and simmer for about 1.5 hours.
5. Add parsley, pepper, garlic and simmer another 15 min.
6. Pour in the vinegar and, adding a little fire, boil for another 10 minutes.
7. Pour into sterile jars, roll up, turn over, wrap. After cooling, store in a cool place.
8. Serve with chopped fresh onions.

Bon appetit!