{"id":5190,"date":"2020-11-28T16:20:52","date_gmt":"2020-11-28T13:20:52","guid":{"rendered":"https:\/\/negolodaj.com\/?p=5190"},"modified":"2020-12-11T15:45:33","modified_gmt":"2020-12-11T12:45:33","slug":"marinovannye-shampinony","status":"publish","type":"post","link":"https:\/\/negolodaj.com\/en\/recepty\/marinovannye-shampinony\/","title":{"rendered":"Easy Marinated Mushrooms Recipe"},"content":{"rendered":"
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Ingredients<\/h2>\n

✔ champignons - 250 g
✔ water - 100 ml
✔ sunflower oil - 50 ml (5 tbsp).
✔ vinegar - 2 tbsp.
✔ allspice - 2 pcs.
✔ black pepper - 10 pcs.
✔ bay leaf - 2 pcs.
✔ garlic - 3 cloves
✔ sugar - 1 tsp.
✔ salt - 1 tsp.<\/p>\n

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🕜 10 hours 
👥 2 servings
Nutrition*:<\/strong> 3\/9\/9
Calories*:<\/strong> 129 kcal<\/p>\n

*counting on 100 grams of raw product<\/p>\n

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Directions<\/div>
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  1. Wash and cut the champignons.<\/li>\n
  2. Place mushrooms and other ingredients in the pot. Bring to the boil and cook for 5 minutes.<\/li>\n
  3. Pour the mushrooms into a jar and leave for the night.<\/li>\n
  4. Catch Zen while eating homemade marinated mushrooms.<\/li>\n<\/ol>\n

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    Full recipe<\/h2>\n\n\n\n

    I am sure that each of you at least once, but bought or tried marinated champignons. In my opinion, it is an ideal mushroom snack, which fits perfectly to the usual and festive table.<\/p>\n\n\n\n

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      Previously, I always thought that they should be cooked like all other mushrooms – hard and long, spending the night in the kitchen. But as it turned out, the recipe for pickled mushrooms is very fast and simple. It takes about 15 minutes for a full cooking cycle.<\/p>\n\n\n\n

      On the Internet you can find a large number of recipes for pickled mushrooms at home called “in 5 minutes”, a little less often – “4 minutes” or “7 minutes”. These minutes mean the time to cook mushrooms in the pot.<\/p>Fact<\/cite><\/blockquote>\n\n\n\n

      To start with, we need to choose mushrooms. The champignons that we will marinate must be fresh. This means that they are dense and have no visible defects. I had only the Cremini Mushrooms available in my store, so I cook them.<\/p>\n\n\n\n

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        Boldly use this kind, if you have the opportunity – they are almost no different from ordinary white champignons. Wash the mushrooms well under running water, cleaning all the dirt on the stem and cap. To be sure, you can rub the cap with a clean sponge or a piece of foam. Cut off the outermost part of the stem to get rid of the black edge, which was formed after cutting the mushroom in the factory. We divide the champignons into 2 parts: the stems and the caps. To do this, gently press the stem and it jumps out of the “connector” of the mushroom cap. Now we shred the mushrooms to the right size.<\/p>\n\n\n\n

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          My champignons are quite large, so I divide the cap into 4 or 2 parts, depending on the size. The stems are left whole.<\/p>\n\n\n\n

          If your champignons are very small, leave them in one piece so that you don’t have to suffer by catching them from a jar or plate.<\/p>Tip<\/cite><\/blockquote>\n\n\n\n

          Put all the ingredients in a saucepan and bring them to a boil: oil, vinegar, pepper, allspice, bay leaf, garlic, salt, sugar and water.<\/p>\n\n\n\n

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            Then we add the cut mushrooms.<\/p>\n\n\n\n

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              If you want, you can still make champignons with onions, but I did not have it at hand. On the specified number of ingredients you can safely throw one small bulb, sliced with rings or half rings. It is not necessary to add water if the mushrooms are very juicy.<\/p>\n\n\n\n

              For the variant of marinade with vinegar, oil and garlic, this recipe also calls Korean-style mushrooms.<\/p>Tip<\/cite><\/blockquote>\n\n\n\n

              Leave the pot with mushrooms and spices on medium heat. Bring the contents to a boil and cook for 5 minutes. During this time I stir the champignons several times so that they are evenly heat treated.<\/p>\n\n\n\n

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                The mushrooms release liquid and they are greatly reduced in size. As a result, with a half-empty pot, we get mushrooms completely filled with marinade. By the way, you can safely take 500 grams of mushrooms for the specified number of marinade ingredients. Ready-made champignons are almost ready to be consumed. It remains to cool them down and serve them to the table. But I recommend to keep them for the night or even for a day. For this I pour the pickled mushrooms into a jar and put them in the fridge.<\/p>\n\n\n\n

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                  During the day the mushrooms will be marinated even more and will taste better.<\/p>\n\n\n\n

                  According to this recipe you can preserve mushrooms in a jar and leave them “for winter”. Although I do not see much point in preserved mushrooms, which are prepared in such a fast way.<\/p>Fact<\/cite><\/blockquote>\n\n\n\n

                  As a result, we have chic marinated mushrooms not just like in the store or in the market, but even better, because we can control the sweetness, spice and acid of our taste.<\/p>\n\n\n\n

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                    I am sure that each of you will easily repeat the dish at home, and our recipe with photo will help in this. <\/p>\n\n\n\n

                    Bon appetit! Don’t starve 😋 <\/p>\n","protected":false},"excerpt":{"rendered":"

                    One of the fastest and most affordable snacks, which is suitable for both festive table and daily consumption. Champignons are better than in the store.<\/p>\n","protected":false},"author":1,"featured_media":5195,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38,70,16],"tags":[39,66,40],"class_list":["post-5190","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zakuski","category-pp","category-recepty","tag-snacks","tag-pickling","tag-champignons"],"_links":{"self":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/5190"}],"collection":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/comments?post=5190"}],"version-history":[{"count":10,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/5190\/revisions"}],"predecessor-version":[{"id":5217,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/posts\/5190\/revisions\/5217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media\/5195"}],"wp:attachment":[{"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/media?parent=5190"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/categories?post=5190"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/negolodaj.com\/en\/wp-json\/wp\/v2\/tags?post=5190"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}