Field champignons marinated for the winter. Delicious winter: we make blanks from champignons. Canned champignons - recipe

Marinated champignons with onions and garlic are good as an independent snack. In addition, practical housewives add them to salads, pizza and pies, vegetable stews, meat roasts, while vegetarians use the blank to make lean barbecue.

Choice of main ingredient

These mushrooms are considered one of the safest, but toxic substances accumulate in spoiled champignons. Knowing six secrets, you can choose a quality product.

1. Color. Fresh mushroom matte white or brownish color. Darkening herald that he was overripe. Such a product becomes stiff during cooking.
2. Hat. Spots and dots indicate that the mushroom was stale on the counter. You should not take champignons, the hat of which is sticky and slippery.
3. Film. The membrane connects the leg and the cap, if it is damaged or has acquired a dark brown color - the product is stale.
4. Elasticity. If the mushroom is soft, most likely it is rotten inside.
5. Aroma. A fresh mushroom has a pronounced pleasant aroma, the old exudes the smell of dampness and mustiness.
6. The size. Mushrooms of small and medium sizes are good for pickling.

At a temperature of 4°C, harvested champignons remain fresh for up to five days, with an increase in temperature, this figure is reduced to several hours. Frozen mushrooms are not suitable for pickling.

Other components of the workpiece

The shelf life of champignons can be increased with the help of conservation, the task of which is to prevent the growth and reproduction of pathogenic microorganisms that cause spoilage of mushrooms. Pickling is a preservation method in which acetic acid is most often the factor that suppresses decay bacteria. The composition of the workpiece necessarily includes vinegar (sometimes wine or citric acid), usually 6% or 9% is used. The snack may also contain:

• vegetable oil - refined, odorless, sometimes fragrant olive is introduced;
• spices - pepper, coriander, mustard, laurel and other spices;
• fresh herbs - dill, parsley, cilantro;
• vegetables - onions, garlic, tomatoes, carrots, bell peppers.

Garlic goes well with champignons, but the characteristic aroma is lost during storage of the workpiece, so it is better to mix it with mushrooms immediately before serving. However, when pickling, introducing a flavoring additive is not prohibited.

Technology

1. Sterilization. Wash the jars together and the lids with laundry soap, you can use soda, sterilize the containers in a steam bath, in the oven or in another way. Pour boiling water over the lids or boil for 10-15 minutes.
2. Training. Mushrooms must be prepared before marinating: cleaned of debris, rinsed with running water. Sometimes culinary experts advise removing the legs from the mushrooms, as they are tough and spoil the taste of the workpiece, and are worse absorbed by the body. Then pour the mushrooms with water, place on the burner, cook for 20 minutes after the start of the boil, removing the foam, drain the water, cool.
3. Proportions. When canning in a marinade, 1 kg of fresh mushrooms is usually taken per 1 liter of water.

7 recipes

Oyster mushrooms are marinated in the same way as champignons, so resourceful chefs advise making two blanks at the same time: the same recipes, but different “main characters”.

Traditional

Peculiarities. The traditional recipe is the basis for further experiments with the taste of the workpiece.

Need:

• champignons - 1.5 kg;
• water - 1 l;
• vegetable oil - 250 ml;
• apple cider vinegar 6% - 150 ml;
• garlic - four cloves;
• salt - 20 g;
• black pepper - four peas;
• allspice - 12 peas;
• laurel - four leaves.

Actions

1. Boil water, stir in sugar, salt, followed by a bite, oil.
2. After waiting a couple of minutes, immerse the main ingredient in the “broth”, after boiling, do not remove from the heat for another three minutes.
3. Distribute into jars along with aromatic liquid, close.
4. After seaming, place the containers upside down on a tray or baking sheet. Warm with a blanket or blanket. After a day, transfer to permanent storage in a cool place.

In the blanks, you can add cloves of peeled garlic, dill sprigs, currant leaves, mustard and coriander grains, cloves, cinnamon, juniper berries. However, you should not get carried away with spices, so as not to interrupt the “native” aroma of the main ingredient.

in Korean

Peculiarities. The recipe is specific in that the marinade is prepared without water. You can add a teaspoon of sesame seeds toasted in a dry frying pan.

Need:

• champignons - 600 g;
• vegetable oil - 100 ml;
• vinegar 6% - 60 ml;
• soy sauce - 40 ml;
• onion - one piece;
• garlic - four to six cloves;
• parsley - a bunch;
• ground coriander - half a small spoon;
• salt, pepper at the discretion of the chef.

Actions

1. Mix in soy sauce, vinegar
2. Mix with chopped onions, garlic, season with spices and salt.
3. Place the main ingredient in a glass container, pour in a spicy composition, stir, close the container and keep in the refrigerator for a day.
4. Put in banks, roll up.

with pepper

Peculiarities. If you add several types of pepper to the preparation, the taste will turn out to be more original.

Need:

• mushrooms - 1 kg;
• water - 1 l;
• vinegar 9% - 80 ml;
• onion and bell pepper - one fruit each;
• garlic - four cloves;
• hot pepper - one pod;
• ground black pepper - a small spoon;
• sugar, vegetable oil - a large spoonful;
• salt - 15 g;
• laurel - four leaves.

Actions

1. Boil water, throw in laurel, black pepper, after a couple of minutes - sugar, salt, remove from the stove after a minute. Mix oil, vinegar.
2. Combine diced peppers (Bulgarian, spicy), onions, garlic and combine with mushrooms.
3. Put in glass containers, fill with boiling marinade, roll up hermetically.

With vegetables

Peculiarities. You can make a mushroom winter salad by enriching the workpiece with assorted vegetables.

Need:

• champignons - 1 kg;
• boiling water - 0.5 l;
• vinegar 6% - two tablespoons;
• vegetable oil - five tablespoons;
• carrots, bell peppers, onions - one fruit each;
• garlic - two cloves;
• greens - 40 g;
• sugar - two large spoons;
• salt - a large spoon;
• laurel - one or two leaves;
• black pepper - five peas;
• coriander seeds - a pinch.

Actions

1. Chop the bell pepper into strips, onion - into small cubes, garlic - into plates, chop the carrots with a grater, chop the greens.
2. Put laurel, salt, sugar, black and allspice pepper, coriander at the bottom of a deep glass bowl.
3. Pour boiling water, stir.
4. After three to four minutes, put vegetables in the composition. Leave for five minutes.
5. Enter oil and vinegar.
6. Put the boiled mushrooms in the vegetable marinade, they should be hot.
7. After the final cooling of the workpiece, transfer to jars, close and transfer to the refrigerator.

With tomato juice

Peculiarities. These are champignons prepared in the Italian style. It is advisable to use freshly squeezed tomato juice or tomato paste diluted with water.

Need:

• mushrooms - 0.5 kg;
• tomato juice - 300 ml;
• vinegar 9% and vegetable oil - a large spoonful;
• garlic - two cloves;
• dill - half a bunch;
• sugar - half a large spoon;
• allspice - four peas;
• salt - a small spoon.

Actions

1. Mix juice with sugar, salt, vinegar, pepper, boil.
2. Introduce the mushrooms, wait for the boil, after three minutes, introduce the chopped garlic into slices. After another three minutes, turn off the fire.
3. Distribute to banks, roll up.

With wine

Peculiarities. Dry red wine acts as the main preservative in the recipe. It is recommended to use olive oil, and brown, cane sugar.

Need:

• mushrooms - 1.5 kg;
• wine - 240 ml;
• oil - five to six large spoons;
• onion - three to four fruits;
• parsley - 30 g;
• sugar - two large spoons;
• salt - a large spoon;
• mustard seeds - a small spoon.

Actions

1. Heat the wine, add oil and boil.
2. Pour chopped parsley, salt, sugar and mustard, stir.
3. Immerse the mushrooms and the onion, divided into half rings, into the spicy liquid, after boiling, muffle the fire, and, stirring, simmer the composition for five minutes.
4. Remove the bowl from the stove, cover with a lid and let stand for five hours at room temperature.
5. Put in jars and sterilize for a quarter of an hour in a water bath.
6. Roll up, place upside down on a pallet, insulate. After the final cooling, remove for permanent storage.

To sterilize blanks in a water bath, cotton or linen should be laid on the bottom of a large saucepan, put a container with preservation covered with lids in a bowl (do not close tightly!). Then pour water into the container so that the jars are hidden “up to their shoulders”. Put on the stove, after boiling, muffle the fire and note the time.

Express recipe

Peculiarities. Harvesting is done without pre-cooking the main ingredient.
Shelf life in an airtight container in the refrigerator is no more than two weeks.

Need:

• champignons - 0.5 kg;
• vegetable oil - 90 ml;
• vinegar 9% - 50 ml;
• onion - one head;
• garlic - two or three cloves;
• sugar - a large spoon;
• salt - a small spoon;
• powdered coriander - half a small spoon;
• black and allspice pepper - five peas each;
• cloves - seven pieces;
• laurel - three or four leaves.

Actions

1. Put the main component in a pan, stir for about five minutes over low heat so that the juice comes out.
2. In a clean container, mix the spices, sugar, salt, vinegar and oil and, together with the onion divided into half rings and the garlic chopped into plates, send to the pan with the mushrooms.
3. Simmer covered for another ten minutes. Stir the mixture periodically.
4. Put the mushrooms in a deep glass container, pour the marinade from the pan and wait for it to cool.

Ideas for a decent presentation

You can follow the advice of chef Konstantin Ivlev and serve the preparation seasoned with fresh onions and dill. Or you can use three ideas and provide mushrooms with a non-standard culinary “frame”.

Salad

1. Dice boiled chicken breast (200 g), champignons (200 g), ham (200 g) and Bulgarian pepper (two fruits).
2. Mix ingredients.
3. Season with salt, pepper and mayonnaise to taste.

vegetable julienne

1. Drain the marinade by placing 200 g of pickled champignons in a colander, fry for several minutes in vegetable oil.
2. When the excess liquid has evaporated, throw a sprig of thyme and an onion chopped into small cubes into the pan.
3. After softening the onion, add the eggplant, cut into medium-sized pieces.
4. When the vegetable is fried until cooked, add fresh champignons chopped into cubes (300 g) and continue, stirring, simmer the mixture for a few more minutes.
5. Add the required amount of salt and pepper, remove the thyme from the bowl.
6. In a separate skillet, fry two tablespoons of flour in two tablespoons of butter, stirring constantly to avoid lumps.
7. When the flour becomes golden, slowly pour in the milk (two cups), constantly stirring the mass with a whisk.
8. When the sauce thickens, add 50 g of coarsely processed parmesan, salt, pepper and nutmeg to taste.
9. Introduce the fried vegetables into the sauce.
10. Arrange in cocotte bowls or pour into a heat-resistant form, sprinkle with grated Parmesan (50 g) and cook in an oven preheated to 200 ° C until golden brown.

Pizza

1. Roll out 230 g of pizza dough into a round layer 3-5 mm thick.
2. Place on a baking sheet lined with parchment and lightly dusted with flour.
3. Lubricate the base with two large spoons of tomato paste or ketchup.
4. Put the tomato cut into thin slices around the perimeter of the workpiece, the next layer is pickled champignons, chopped into plates.
5. Sprinkle with grated cheese (50 g) and put in an oven preheated to 190 ° C for 15-20 minutes.
6. Sprinkle with fresh herbs before serving.

To pickle champignons for the winter, culinary talents are not required. You can follow the proposed recipes step by step, or you can give free rein to your imagination: by adjusting the composition and amount of spices, each time you get a new dish. However, if the workpiece is planned to be stored for a long time, the proportions of the marinade should not be changed: the product can quickly deteriorate.

Champignons are among the most popular mushrooms among cooks. They do not need to be painstakingly collected in the forest, but you can go to the store and buy the required amount without fear of poisoning. There are a great many options for preparing these mushrooms, and almost every housewife has her own, most delicious champignon recipe for the winter.

The benefits of champignons

Mushrooms are one of the favorite foods around the world. From champignons you can cook soups, main dishes, stews, snacks, distinguished by exquisite taste. Mushrooms prepared for the winter are suitable not only for an everyday meal, but also for a festive feast with a large number of guests. It does not take much time and effort to preserve mushrooms, and the blanks will be stored for quite a long time.

Champignons are low-calorie foods - 41 kcal per 100 grams of mushrooms. Due to the content of a large amount of protein, the product is recommended for athletes, people involved in heavy physical labor, and those who monitor their weight.

Preparations for the winter

You can make a salad, stew, soup from canned mushrooms, or use them as an independent snack for lunch or dinner. They go great with fish, meat and vegetables. Everyone chooses the most delicious champignon recipe for the winter for himself.

Classic recipe

For one and a half kilograms of champignons you need:

Mushrooms are sorted out, throwing out rotten and wormy specimens, washed thoroughly in running water, and dried. For marinade, add bay leaf, pepper, salt and granulated sugar to boiling water. After waiting for a second boil, you should pour vinegar into the liquid.

Mushrooms are placed in a boiling marinade, reduce the heat and cook for about an hour. By the end of cooking, the mushrooms release juice and turn yellow. The finished product must be decomposed into pre-sterilized jars and rolled up. The containers are cooled upside down under a coverlet, then cleaned in a cold place for long-term storage. The snack can be consumed immediately after preparation.

Mushrooms with mustard

There are a lot of recipes for pickled champignons for the winter, and each housewife chooses the most suitable for her family. For those who prefer the sharp and spicy taste of homemade preparations, mushrooms with mustard seeds are suitable.

Required components:

Carefully selected mushrooms are washed in warm water, boiled for five minutes and washed again. Drain the water after the first boil.

The champignons are again put into the pan, poured with water, salt, sugar, other seasonings and spices are added and boiled after boiling for at least 10 minutes. Mushrooms are laid out in sterilized containers, poured with marinade, trying to ensure that the seasonings are distributed evenly. Banks must be closed with iron lids and stored in the cellar. Canned food can be enjoyed after three days.

Recipe with garlic

Pickled mushrooms and garlic are a great combination. You won’t need much other spices, as garlic will give the necessary pungency and piquancy to the finished dish. It is very important to choose the right champignons - they should be small, dense, with unopened caps. In this case, the marinade will remain transparent, and the mushrooms will retain their white color.

Proportions for 1 kg of mushrooms:

Before harvesting champignons for the winter, they must be carefully sorted out, discarding spoiled specimens, and washed with running water. The legs are slightly trimmed with a sharp knife. If the mushrooms are small, then they are left whole, and large specimens are cut in half or into quarters.

Three liters of water are boiled in a large saucepan, mushrooms are placed there and boiled for 10 minutes, without covering with a lid. Mushrooms are thrown into a colander, allowing the liquid to drain. Garlic, cut into thin slices, is placed in sterilized jars.

The marinade is made from water, salt, sugar, bay leaf and pepper. Mushrooms are placed in a boiling liquid, boiled for 20-25 minutes, reducing the heat to a minimum. The mushrooms brought to readiness are carefully removed with a slotted spoon, distributed in jars, poured with marinade, and vinegar is added. The containers are rolled up and left under the covers until completely cooled. Canned food prepared in this way is stored in the cellar for up to two years.

Apple cider vinegar option

Mushrooms can be marinated in apple cider vinegar. This option is considered more tasty and dietary. The taste of mushrooms is sweetish and slightly spicy.

Compound:

• medium-sized champignons - 2 kg;
• water - 2 l;
• granulated sugar - ½ cup;
• coarse salt - ½ cup;
• apple cider vinegar - 100 ml.

After boiling water, pour in vinegar, add sugar and salt and keep on the stove until all the ingredients are dissolved. Thoroughly washed champignons are added to the marinade and boiled for 5-6 minutes. With the help of a skimmer, the mushrooms are laid out in jars, poured with hot liquid and rolled up. For the winter, pickled champignons at home are cleaned in a cellar or basement.

Marinating in wine

If the hostess is interested in unusual recipes for preserving champignons at home, then you can try the option using white wine. A liter jar will require the following products:

Mushrooms prepared according to all the rules are placed in a saucepan with water, where juice from half a lemon is added. This is done so that the mushrooms do not darken. After the water has reached a boil, the products are boiled for several minutes and laid out in a colander. The rest of the ingredients make a marinade by boiling it for five minutes.

Champignons are placed in jars, poured with marinade and sterilized for half an hour, after which they are rolled up with lids. Mushrooms should not be packed too tightly in containers - you need to leave free space between them. You need to store seamings in the cellar. You can try the snack in a week.

Salted champignons

Salting differs from pickling in that vinegar is not used with this harvesting method. This dish is suitable for people suffering from gastrointestinal diseases and those who simply do not like the taste of vinegar.

For salting 3 kg of mushrooms you will need:

Mushrooms are washed, cleaned of dirt and litter and getting rid of spoiled specimens. It is best to take small specimens for salting. The products are placed in a deep saucepan, water, sugar, half the norm of salt are added and the mass is expected to boil. After that, the dishes are kept on low heat for at least ten minutes.

Mushrooms are thrown into a colander, allowing to dry slightly. Onion, parsley, pepper and mustard, chopped into thin rings, are placed in sterilized jars, champignons are added, each layer is covered with salt. Mushrooms are poured with hot marinade and rolled up with lids.

Of course, you can buy canned champignons in the store. But how can they compare with home-made preparations, in which the hostess has invested all her skill and soul. You can use preservation prepared in this way without the risk of poisoning. At any time, you can open a jar of fragrant champignons and put them on the table in front of your dear guests. Mushrooms are part of many salads, go well with potatoes, meat and fish. Pickled mushrooms sprinkled with fresh herbs and seasoned with butter are the best snack for strong drinks.

Properly cooked mushrooms will decorate any table. Many do not eat forest gifts, fearing poisoning. For such people, there is a solution on how to indulge in mushroom pleasure without risking health. Mushrooms for the winter are a great opportunity to replenish the supply of food in the cellar without compromising family finances. And can store blanks in banks compare with homemade ones?

Properly cooked mushrooms will decorate any table.

Even a novice cook can salt champignons according to this recipe. Salt is not only easy, but also fast. The incredible taste and aroma will be a great reason for guests or family to ask for more, so prepare more ahead of time. This recipe is called "cold", because its preparation does not require heat treatment of products.

For a kilogram of mushrooms you need to take:

• a couple of large onions;
• a large head of garlic;
• 3 tablespoons of salt;
• a couple of chilli peppers;
• black peppercorns about 10-15 pieces;
• 4 tablespoons of vegetable oil.

Prepare like this:

1. Rinse the mushrooms, put them on a clean and dry towel so that excess moisture comes off them. Cut large mushrooms into several pieces, and cook small mushrooms like this.
2. Put the mushrooms in a large saucepan and mix with salt.
3. Peel the onion, wash and chop into thin half rings.
4. Cut garlic and pepper into thin slices.
5. Salting will be done in a plastic bucket with a lid, where you will need to lay out the products in layers. First champignons, after onions, garlic, peppers. Repeat.
6. Press by hand tamping. Sprinkle with pepper, pour oil.
7. Close and leave in the refrigerator for salting for a day.

Store in the refrigerator or cellar for no more than 3-4 months.

Marinated champignons for the winter (video)

Instant mushrooms

At home, it is easy and simple to make pickled champignons in just a couple of hours. It will be so tasty that it is unlikely to remain for the winter, therefore, for harvesting, you need either a lot of mushrooms or complete privacy so that the homemade ones do not steal the yummy clean.

Mushroom blanks are the favorite for many. This is evidenced by the empty store shelves before the holidays. Check out how to pickle champignons for the winter in jars on your own. This will make it possible to cook mushrooms exactly the way you want - using high-quality raw materials and spices.

A simple recipe will make it easy to prepare pickled champignons at home for the winter. In addition to it, we offer other interesting options that will help you do everything tasty and quickly.

Hot pickled champignons without sterilization

Pick up mushrooms of the same caliber - so they marinate evenly. It is advisable to purchase small copies.

Ingredients

Servings: - + 10

• champignons 1 kg
• garlic 4 cloves
• black peppercorns 4 things.
• allspice peas 4 things.
• bay leaf 2 pcs.
• carnation 2 pcs.
• salt 1/2 st. l.
• sugar 1 st. l.
• vinegar 3 art. l.

per serving

Calories: 37 kcal

Proteins: 3.88 g

Fats: 0.89 g

Carbohydrates: 2.97 g

40 min. Video recipe Print

Wash storage containers. Pour boiling water over metal lids.

Rinse the mushrooms. It is most convenient to do this in a colander under a running stream.

While the champignons are draining, put the water on to warm up. When it boils, dip the mushrooms into it. Add 1 tbsp. vinegar. After 5 minutes, drain the decoction.

In another container, heat another 1 liter of water for the marinade. Peel the garlic and toss into the pot. Send the rest of the spices there as well. Boil the liquid.

Boil the mushrooms for 25 minutes. Then add 2 tbsp. vinegar and keep on the stove for another 5 minutes.

Catch the mushrooms with a slotted spoon and arrange in jars. Pour hot marinade over so that the spices also fall into the containers. Roll up the blanks. Turn over and after cooling, transfer to the refrigerator.

Advice: carefully choose mushrooms for pickling. They should be elastic, without dark spots, with a hat that fits well to the leg.

Harvesting champignons in a cold way

Mushrooms for the winter can not only be pickled or canned. They taste delicious when salted. It's very simple and effortless, so you can take double the amount of raw materials.




Time for preparing: 30 minutes

Servings: 50

The energy value

• calorie content - 26.39 kcal;
• proteins - 4.14 g;
• fats - 0.96 g;
• carbohydrates - 0.22 g.

Ingredients

• champignons - 5 kg;
• salt - 200 g;
• garlic - 5 cloves;
• horseradish leaves - to taste;
• currant or cherry leaves - to taste;
• black peppercorns - 10-12 pcs.;
• bay leaf - 4-5 pcs.

Step by step cooking

1. Heat water and dissolve salt in it. Leave to cool.
2. Wash and sort the mushrooms, remove the spoiled ones, cut the large ones.
3. Take a clean saucepan with enamel, pour some salt on the bottom. Next, spread the champignons in layers, sprinkling them with salt.
4. Cover the top with a wide saucer and place a load. On the first day, it should be lighter, and then it should be heavier.
5. Fill the workpiece with cold brine. If crystals precipitate, stir the liquid before dissolving.
6. Loosely cover the container with pickles and put it in a dark, cold room. After 3-4 days, you can taste the mushrooms by soaking them in clean water before serving.

Advice: to understand whether the brine is strong enough, conduct an egg test. Dip it in liquid - if it does not sink, then the brine is prepared correctly.

Champignons marinated in Korean for the winter

These mushrooms are an excellent appetizer and ingredient for various salads. You can add carrots if you like.




Time for preparing: 40

Servings: 70

The energy value

• caloric content - 73.74 kcal;
• proteins - 2.87 g;
• fats - 5.32 g;
• carbohydrates - 3.48 g.

Ingredients

• champignons - 4 kg;
• onion - 1.5 kg;
• carrots - 1 kg;
• garlic - 1 head;
• sunflower oil - 350 ml;
• vinegar - 200 ml;
• hot peppers - 2 pcs.;
• seasoning for vegetables in Korean - 2 packs;
• salt - 9 tsp;
• sugar - 7 tbsp.

Step by step cooking

1. Put the water to boil. Sort out the mushrooms. Cut large ones in half. Throw in boiling water and cook for 5-10 minutes. Throw on a sieve.
2. While the mushrooms are draining, peel the carrots and onions. Grate the carrot. Cut the onion into pieces convenient for you.
3. Pour the mushrooms into a large enameled bowl. Combine with carrots and Korean seasoning, salt and sugar. Mix thoroughly.
4. Heat up a skillet with oil. Fry the onion until light golden brown.
5. Cut the hot pepper into quarters and carefully remove the seeds. Crush the garlic. Add everything to the mushrooms. Pour the contents of the frying pan there, right with the oil. Mix with vinegar.
6. Wash the baking soda cans. Sterilize on a sieve over a boiling pot for 10 minutes.
7. Arrange the mushroom mass in jars and cover them with metal lids. Place a towel in the bottom of a pot of warm water. Set the containers with the workpiece and boil for half an hour. Then spin.
8. When the jars have cooled, transfer them to storage in a cool place.

Fried champignons for the winter

In this recipe, a minimum of ingredients, mainly mushrooms give taste. It is advisable to take forest mushrooms, they are more juicy and rich.




Time for preparing: 30 minutes

Servings: 10

The energy value

• caloric content - 234.47 kcal;
• proteins - 3.02 g;
• fats - 24.49 g;
• carbohydrates - 0.20 g.

Ingredients

• champignons - 1 kg;
• sunflower oil - 300 ml;
• butter - 50 g;
• vinegar - 50 ml;
• salt - 3 tsp

Step by step cooking

1. Sterilize small jars pre-washed with soda over hot steam on a sieve for 10 minutes. Boil metal lids.
2. Sort out the mushrooms. Wash and drain to a colander.
3. Chop the mushrooms into slices. Pour 2/3 of the oil into the pan, put the cut, salt and fry under the lid for 1 hour over low heat.
4. Remove the lid to let the mushroom juice evaporate. Add butter, stir. When the liquid is gone, remove the pan from the heat.
5. Arrange the mushrooms in containers for seaming. Pour the hot mixture of oils so that it covers them by at least 1 cm. Add vinegar. Twist the jars, and after cooling, take out to a cold place.

Important: no matter what recipe you choose for the winter, if you close the mushrooms without first thoroughly washing them and the container, there is a risk of botulism infection. Be careful and do not eat blanks from swollen and cloudy cans.




Such snacks are stored for 10-12 months, but usually they disperse much faster. They are put in soups, salads, pizza and other dishes.

Harvesting marinated champignons for the winter at home is easy. A recipe with a photo will help you figure it out, step by step you will do all the work very quickly and you yourself will not notice how the mushrooms are ready.

Did you like the recipe? Save it to your Pinterest! Hover over the image and click Save.

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