Delicious pickled mushrooms

I almost recently met this recipe on the Internet, and really - very delicious pickled mushrooms, settled in my home menu forever. Champignons turn out incredibly fragrant: garlic with dill give amazing aromaticity and complement the taste range. I affirm: you can’t resist, just like me, so as not to eat another mushroom!

I invite everyone to the kitchen to cook together this culinary masterpiece that fascinates with its spice and unique aftertaste! For the portal “I love cooking” I will definitely share some ideas. I think my advice will help to open another cache of culinary art. So, pickle mushrooms quickly and easily!

Ingredients:

• champignons of medium size - 500 grams;
• table vinegar (9%) - 60 milliliters;
• sunflower oil (refined) - 120 milliliters;
• garlic - 3 cloves or 5-7 grams;
• granulated sugar - 2 teaspoons;
• salt (large) - 1 teaspoon without a hill;
• black pepper - 10 peas;
• bay leaf - 2 pieces;
• cloves - 2 buds;
• mustard seeds - 0.5 teaspoons;
• allspice - 8 peas;
• coriander - 0.5 teaspoons;
• dill greens - to taste.

Delicious pickled mushrooms. Step by step recipe

1. Rinse the mushrooms thoroughly to remove even the smallest particles of sand. I usually soak them in water for 5 minutes so that the debris sinks to the bottom of the vessel. After washing it one more time and spread it on a waffle towel. The component should not be in the liquid for a long time: otherwise it will darken.
2. Remove the top peel from the mushrooms, grabbing it near the edge of the hat and pulling to the middle. After cut in half (large into four parts), and leave very small specimens intact.
3. Do not cut the food too finely: after all, during heat treatment they are halved!
4. Of course, the taste and presentable appearance of the snack depends on the quality of the mushrooms. For pickling, do not buy products with “open” hats when blackish plates are visible under them. It is because of them that the marinade and, accordingly, all the other components, acquire an unpleasant dark shade. Champignons with a brown hat are not very suitable: it is better to choose completely white, medium size.
5. To make very delicious pickled mushrooms, you need to cook a great marinade. To do this, pour vinegar, sunflower oil into a wide pan. Pour in salt, sugar, and also put bay leaf, peas of black pepper, clove buds. I crush allspice using a wide part of the knife blade: then the appetizer comes out more fragrant. It is worth putting grains of mustard, as well as coriander. Stir all the ingredients carefully so that the salt and sugar melt a little.
6. Pour prepared champignons into a pan with spices and spices. We put on the burner. Water should not be added, as there is enough juice in the mushrooms. During heat treatment, they are reduced by about half, and the amount of marinade increases.
7. After boiling the liquid, cook the product on a moderate spark for 5-7 minutes, no more. Place the pan on a board or stand, and add the remaining ingredients. Mushrooms marinated in their own juice come out more saturated and bright than after using spicy liquid.
8. In the meantime, rinse with fresh dill, remove excess drops of water, chop and immediately throw into the marinade.
9. Peeled garlic can not be cut, but crushed with a knife blade, chop large pieces and add appetizer.
10. If you forgot to add garlic, put it in a cold appetizer, but only less than prescribed in the recipe: otherwise it will kill the delicate spice of the dish with its aroma.
11. Leave a delicious treat until it cools completely, and then place in the refrigerator, transferring to a jar. Now you know how to pickle mushrooms simply and without unnecessary trouble. Hats can not be peeled: their taste does not deteriorate, believe me.
12. Put the mushrooms on a plate, optionally add half rings of pickled onions of any kind (white, shallot, Crimean). The appetizer is incredibly tasty and spicy. Spices perfectly combine and emphasize the refined taste range. Garlic ennobles delicious pickled champignons, the recipe of which is simple and sophisticated. Allspice, cloves and coriander give the dish an excellent aroma, and mustard grains have amazing specific notes.

Now you know how to pickle mushrooms: the recipe is not very difficult. If you do not have any spices or spices (coriander or mustard seeds), do not replace them with other ingredients: for example, caraway seeds or rosemary. This appetizer can be supplemented with salads or served as a decoration for a meat dish. What foods does a fragrant snack harmonize with?

Based on my experience, pickled house mushrooms are perfectly combined with such products:

• fried or baked chicken;
• Beijing and white cabbage;
• hard cheese;
• boiled potatoes, carrots;
• canned red beans, corn.

Before pickling mushrooms, put the vegetables on a vinaigrette or olivier. Add mushrooms to the salad (in half with pickles) - and you will be surprised by the original taste of the dish! The team of the site “I love cooking” wishes you a pleasant appetite and waits for a visit - for new recipes.