Instant marinated champignons - a simple recipe with photos on how to pickle champignons quickly.

How to cook marinated champignons quickly.

For pickling, I usually try to select small mushrooms, but if you come across large ones, it’s not a problem. Just before marinating, cut large mushrooms into 2-4 parts.

And so, you need to take 1.5–2 kg of champignons, rinse them thoroughly under running water, simultaneously removing the root zone.

Next, the mushrooms prepared in this way must be boiled for 15–20 minutes in slightly salted water.

Then, you need to use a slotted spoon to select the mushrooms from the container in which they were boiled and place them in a container for marinating.

We will prepare the marinade for the champignons based on the water in which they were boiled.

To fill we need:

• mushroom decoction - 1 liter;
• sugar – 80 grams;
• salt – 20 grams;
• vinegar (9%) – 80 – 100 ml;
• garlic – 1 head;
• spice mixture - 2 tbsp. lie (I add ready-made seasoning for pickling tomatoes, add any spices, you can’t go wrong).

Marinade for mushrooms is very easy to prepare. You must first add salt and sugar to the water remaining after cooking the mushrooms.Then, stirring the marinade, we add spices. Place the pan with the filling on the fire and bring to a boil. And then add vinegar and finely chopped garlic to it.

Next, pour the boiling marinade over the champignons. Cover the mushrooms with a lid and leave to marinate in a warm room. When it’s cool in the kitchen, I even put it under the radiator.

You can serve our delicious mushrooms seasoned with vegetable oil in just five hours.

Once ready, quick-cooking marinated champignons can be stored in the refrigerator (in a glass container) for no more than a month. But, usually, such tasty mushrooms are eaten much faster.