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Marinated mushrooms

Marinated mushrooms


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  • 500 gr mushrooms
  • 70 ml apple cider vinegar
  • 50 ml oil
  • peppercorns
  • 2 cloves large garlic
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 bay leaves

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Marinated mushrooms:

Put the mushrooms in water for 20 minutes. Then cut them in two or three if they are too big. Grind the garlic and put it over the mushrooms (in a saucepan), then salt, sugar, vinegar and oil, I also put 250 gr of water, but Lalena does not put water. Put the pan on the stove on the fire and when it starts to boil, turn it on slowly and leave it for 5 minutes, then take it off the stove. Allow to cool and place in a jar or store in the same container. Leave to marinate for at least 4 hours and keep for a maximum of 3 months.


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(5 points / total votes: 43)

ramisimion 7 years ago - March 17, 2010 09:52

Re: Marinated mushroom salad

very interesting and easy recipe! I like that lately you treat us with salads, they are my favorites. regarding smoking and sausages, I propose to be optimistic and to think about lamb dishes.

Ioana 7 years ago - March 17, 2010 10:23

Re: Marinated mushroom salad

ok, I'm trying to stay optimistic and I'll buy lamb so I can't give it back.

Cristina 7 years ago - 17 March 2010 11:34

Re: Marinated mushroom salad

Hello Ioana and congratulations for the recipe above. Mushrooms and zucchini are used raw in this salad - did I get it right? Thank you very much!

Simona 7 years ago - 17 March 2010 13:27

Re: Marinated mushroom salad

YES. Salads, salads. And a little lamb, of course.
Let's forget for a while sausages and the like.

Ioana 7 years ago - March 17, 2010 14:33

Re: Marinated mushroom salad

yes cristina, raw, will "bake" in lemon juice in 2-3 hours. the mushrooms will no longer taste like raw mushrooms, although that too is good.

ana 7 years ago - 17 March 2010 14:51

Re: Marinated mushroom salad

Ioana, PLEASE don't give up the lamb nets, at least the table should look like Easter, if it's Christmas outside!

Ioana 7 years ago - March 17, 2010 14:55

Re: Marinated mushroom salad

I understand, it's a unanimous vote for the lamb! Super

elena 7 years ago - 17 March 2010 17:37

Re: Marinated mushroom salad

I see that everyone is waiting for EASTER just like me, especially since we haven't spent 5 years at home. that I have for children because of my absence from home for so many years. You can't imagine that they were alone, my mother pampered them even more.

elena 7 years ago - 17 March 2010 18:02

Re: Marinated mushroom salad

Ioana sorry I forgot something, I want like everyone else to vote for you but I can't make an account what I have to do because I honestly don't know much and my eldest son doesn't have time for I THANK YOU

Sonia Bucisan 7 years ago - March 18, 2010 09:45

Re: Marinated mushroom salad

Thanks again for the ideas you offer, this recipe is wonderful. It would be great to open a section for diet recipes or low calorie recipes. Anyway thank you

Ioana 7 years ago - March 18, 2010 11:12

Re: Marinated mushroom salad

elena, to vote for me, on that page click on the word "account" in the phrase "In order to vote you need an account."

1. On that page, complete everything with cherry stars.

2. Then you should receive an email (on the email address you provided in the form) with the title "Account request" that you open and click on the long link.

3. Then wait again for an email that will confirm the creation of your account, the email will be titled "Account created".

4. Now go to the page where I gave the link and this time click on the word "log in" from the phrase "If you already have an account log in.". There you enter the name and password you chose when you created your account and then you will be able to vote. from that big picture that says "Click here to vote for me"

so, after secular struggles with the tangled ways of voting systems, you will be able to vote for me

Gabriela Zaharia 7 years ago - 26 October 2010 11:47

Re: Marinated mushroom salad

Excuse me, but I didn't understand if you put the mushroom legs in the salad. Thanks!

Ioana 7 years ago - October 26, 2010 11:54

Re: Marinated mushroom salad

do not put, they are too strong for this salad.

Ala 7 years ago - October 26, 2010 14:20

Re: Marinated mushroom salad

It looks like "Miami." I will try it soon and I will let you know. I guess it can be "seasoned" with a grilled chicken. or browned in a "double-sided" pan.

PS: Congratulations for the idea with the site and the clear explanations you give us and last but not least, that you answer the questions.

Ioana 7 years ago - 26 October 2010 14:24

Re: Marinated mushroom salad

Mege perfectly with grilled chicken

Gabriela Zaharia 7 years ago - October 26, 2010 18:00

Re: Marinated mushroom salad

How fast you were! Thanks a lot for the answer!

victoria 6 years ago - 19 October 2011 00:30

Re: Marinated mushroom salad

Very well your recipe, I made it myself and I liked it, but when I made it a second time I put in the dressing and about 2 tablespoons of yogurt (but not too watery) and gave it more consistency. It was bad flour, really! And when I added (before a little time to serve it) and
some boiled chickpeas or beans or soy, I even turned them all on their backs
Thank you very much.

Valentina 5 years ago - March 17, 2012 11:00

Re: Marinated mushroom salad

I do not understand. are the mushrooms raw?: - o

Ioana 5 years ago - March 19, 2012 09:32

Re: Marinated mushroom salad

yes, they are put raw, but they will be marinated in lemon juice and oil

Cathy 5 years ago - 19 April 2012 10:24

Re: Marinated mushroom salad

It is the best salad, with it I managed to convince my husband to eat pumpkin


Mushroom dumplings

1. Peel the mushrooms, wash, chop and mix with the greens.
2. Peel a squash, grate it and chop it finely.
3. In a bowl, mix the mushrooms, greens, chopped onion, breadcrumbs, salt and ground pepper. Form the meatballs, pass through another layer of breadcrumbs and then fry.
4. Separately, in a saucepan, put the margarine to melt and quench with flour and lukewarm milk. Stir gently until it reaches the consistency of a ciulamale. After boiling, add the dill and crushed garlic and season with salt and pepper to taste. The meatballs are served with white sauce.

5 / 5 - 1 Review (s)

step 1. Wash the mushrooms, cut them in two or four (depending on the size. If they are small, you can leave them uncut). Put in boiling water with a tablespoon of lemon salt and simmer for about 10 minutes.

step 2. They are leaking water.

step 3. If you put them in jars, wash and dry the jars. Put the garlic, bay leaves and peppercorns on the bottom.

step 4. In a bowl, boil the vinegar, salt, sugar, oil. When it starts to boil, add the mushrooms and leave for 5 minutes on low heat.

step 5. Pour into jars and seal. For current consumption put in an enamel bowl, cool, then refrigerate for 24 hours, after which they can be served

step 6. Serve with green onions or use in salads. Great appetite!


step 1. Wash the mushrooms, cut them in two or four (depending on the size. If they are small, you can leave them uncut). Put in boiling water with a tablespoon of lemon salt and simmer for about 10 minutes.

step 2. They are leaking water.

step 3. If you put them in jars, wash and dry the jars. Put the garlic, bay leaves and peppercorns on the bottom.

step 4. In a bowl, boil the vinegar, salt, sugar, oil. When it starts to boil, add the mushrooms and leave for 5 minutes on low heat.

step 5. Pour into jars and seal. For current consumption put in an enamel bowl, cool, then refrigerate for 24 hours, after which they can be served

step 6. Serve with green onions or use in salads. Great appetite!


step 1. Wash the mushrooms, cut them in two or four (depending on the size. If they are small, you can leave them uncut). Put in boiling water with a tablespoon of lemon salt and simmer for about 10 minutes.

step 2. They are leaking water.

step 3. If you put them in jars, wash and dry the jars. Put the garlic, bay leaves and peppercorns on the bottom.

step 4. In a bowl, boil the vinegar, salt, sugar, oil. When it starts to boil, add the mushrooms and leave for 5 minutes on low heat.

step 5. Pour into jars and seal. For current consumption put in an enamel bowl, cool, then refrigerate for 24 hours, after which they can be served

step 6. Serve with green onions or use in salads. Great appetite!


MARINATED MUSHROOMS

We really like mushrooms and this can be seen on the blog :). Some mushroom recipes were gathered, one tastier than the other. I made stuffed mushrooms, mushroom ciulama, mushroom stew with pork and much more.
Today we have prepared a recipe for pickled mushrooms, a recipe that should not be missed by any mushroom lover. It is a super simple recipe, fast and very easy to prepare. Marinated mushrooms are delicious and sour and have a special flavor.
After you have prepared the mushrooms, you must leave them to marinate for at least 4-5 hours, preferably overnight.

Marinated mushrooms can be served as an appetizer or garnish, but you can also use them to prepare salads.
I used champignon mushrooms but you can use whatever mushrooms you like, even more, the condition is to be fresh. If you use mushrooms, choose smaller ones so you don't have to cut them.
From the ingredients below we obtained 2 jars of 720gr.

Ingredients needed to prepare the marinated mushroom recipe:

- 1kg fresh mushrooms (mushroom or whatever you like)
- 1 cape pepper (200gr)
- 130ml vinegar
- 130ml oil
- 5-6 cloves of garlic
- 1 tablespoon peppercorns
- 2 teaspoons of salt
- 2 tablespoons sugar
- 4-6 bay leaves (depending on size)

How to prepare marinated mushrooms recipe:

I washed the mushrooms well and let them drain a little. I then moved the mushrooms in a large pot, I left the small ones whole and I cut the larger ones in halves or quarters, depending on the size.

If you want, you can cut them into slices.

We survived until the next day about half a jar, from the first we started eating about 5 minutes after I put the lid on :).

But if you have patience, you will see that the next day they are much better.

If you want to keep the mushrooms marinated for a long time, you must sterilize the jars and move them to the jar immediately after cooking. After filling the jars, put the lids on them, place the jars face down, cover them with beds and let them sit until the next day.
We really like marinated and simple mushrooms, but also with a steak.
I enjoy cooking and good appetite!
I am also waiting for you on the Facebook page!


1. The result is more aspects if the mushrooms are small and therefore should not be sliced ​​and if they are as fresh as possible. We clean them of any dirt that accompanies them using a clean dry towel or we can reserve a toothbrush, especially for cleaning mushrooms. If they are dirtier, we can wipe them with a damp towel. It is not desirable to buy older and dirty mushrooms to avoid possible washing because they absorb water, especially mushrooms. I wrote about this here at & # 8211 How to make sauteed mushrooms ?.

2. First we need to & # 8220 give color to the mushrooms & # 8221. Put 3 tablespoons of oil in the hot pan and add the mushrooms, to brown, over high heat, but without overcrowding them in the pan because it leaves a lot of water and inhibits the Maillard reaction & # 8211 see sauteed mushrooms - which ensures color, taste and aroma mushrooms. Eventually we prepare them in several installments. It depends on the pan provided. I prepared about 700 grams of mushrooms in two slices. We can also use the wok, which suits me as a maneuverability. Add freshly ground pepper and salt over the mushrooms. Mix with a wooden spatula or by shaking the pan. ITof any recipe for marinated mushrooms, before marinating, there is a process of frying, boiling or grilling because the mushrooms must be heat treated to be easily digestible.

3. When the mushrooms are browned, add the chopped onion and crushed garlic cloves. Squeeze the juice from a lemon and add another 3-4 tablespoons of olive oil. You can use, if you prefer, the vinegar I replaced with lemon. Stir, leave on the fire for another 2-3 minutes and everything is ready. The liquids & # 8211 lemon oil and juice- and spices will form an emulsion, respectively the well-known vinaigrette sauce. Mix the mushrooms with chopped green parsley or other greens, as desired. In terms of spices, you can innovate at will and it could, as often happens, that the best recipe results from experiments. You can also choose the option in which the mushrooms can be boiled separately and then pour over them the sauce, the marinade, but I preferred this one with the hardening of the mushrooms because I like lightly browned mushrooms.

Put the mushrooms in a bowl, cover and let cool and marinate from 2 to max. 24 hours. We can try a spicy Asian style with soy sauce and sesame oil or a sauce based on wine or orange juice.


How to die mushrooms of other varieties

If the previous recipes for marinade shampoos are intended for mushroom collectors, for which the most common place mushrooms are a supermarket or a market, then the following are intended for true lovers of quiet hunting. The following are ways to pickle the most popular forest mushrooms: white, chanterelles and honey agaric.

White mushrooms

Mushrooms or porcini mushrooms in our latitudes are considered the most valuable trophy on a quiet hunt, and in pickle water they will become & # 8220regale & # 8221 snacks for meat and potato dishes.

For pickled mushrooms at a quantity of 1 kilogram of the original product, the following will be required:

  • 400 ml of water
  • 25 grams of salt
  • 5 grams of sugar
  • 50 ml of vinegar
  • 3 bay leaves
  • 2 cloves
  • 5 peppers.

The marinating process takes about an hour.

100 grams of pickled white mushrooms contain 24 kilocalories.

  1. Boil the clean mushrooms in salted water, removing the foam that will appear
  2. Boil the marinade in 400 ml of water and spices: dissolve the salt and sugar in cold water, boil, then put the spices and vinegar, let it boil for another 10 minutes
  3. The mushroom is spread on the banks, pour the hot marinade and wrap the heat until it cools.

Sponges

Chanterelles have more advantages over other species. They are not picky about cooking, their meat is not able to accumulate excess radiation and is never damaged by any pests and, most importantly, it is very tasty.

To cook crispy chanterelles marinated with onions per 5 kg of main product will need:

  • 2 liters of water
  • 200 ml of vegetable oil
  • 60 ml of acetic essence (70%)
  • 200 grams of onions
  • 1 head of garlic
  • 70 grams of salt
  • 40 grams of sugar
  • 5 bay leaves
  • 10 peas
  • 10 pieces of cloves.

The cooking time is about 2 hours.

Caloric content of pickled bunches & # 8211 18 kilocalories per 100 grams.

  1. The prepared cantilevers are poured water and boiled until boiling. It will take 15-20 minutes after boiling water
  2. Boil the marinade in 2 liters of water, adding salt, sugar, spices, onion slices and chives, vinegar and oil. Boil everything for 2-3 minutes
  3. Put boiled chanterelles in boiling marinade and let them boil for another 10-12 minutes
  4. Then everything is arranged in sterile jars and rolled with lids that should be boiled beforehand. Wrap boxes of mushrooms until cool.

Agaric honey

It is a pleasure to collect honey agarics as they grow on their fists. In addition, they are very useful due to their positive effect on the thyroid gland and hematopoietic processes in the body.

For a quick way to marinate, the following ingredients are needed:

  • 1 kilogram of mushrooms
  • 1 cup water for marinade
  • 40 grams of salt
  • 25 grams of vinegar
  • 3 black pigeons
  • 3 cloves of carnations.

All cooking marinating processes can be completed in 1 hour.

Calories pickled mushrooms & # 8211 18 Kcal / 100 grams.

  1. Boil the mushrooms in salted water for 10 minutes, drain the first water, drain into the mushroom
  2. Then boil them in clean water until ready. Everyone has to sink to the bottom. Spread on the benches
  3. In a glass of water, in which the mushrooms were boiled, add salt, vinegar, pepper and cloves, cook for a few minutes. Pour the hot marinade and float the lids.

Winter champagne marinade

Although mushrooms can be called the most affordable mushrooms, but in winter, the price for them usually becomes higher. You can take care of a summer holiday party by pouring yourself a few cans of champagne according to the pre-boiling recipe.

At 1 kilogram of samples will be required:

  • 1 liter of water
  • 30-40 grams of salt
  • 50 grams of sugar
  • 2-3 bay leaves
  • 3-4 grams of cinnamon
  • 150 grams of vinegar
  • 3-6 mandibular germs
  • 3-4 cloves.

It will take about 2 hours to boil the mushrooms, prepare the marinade and sterilize the boxes.

Chicken marinade has the lowest calorie content & # 8211 12 Kcal / 100 grams.

  1. Boil a liter of water, put all the spices in it, except vinegar, and boil the mushrooms in this marinade for 15 minutes.
  2. Then pour the vinegar and cook the mushrooms until they melt, until they sink to the bottom
  3. The boiled cups are placed in sterile jars and pour the boiled marinade
  4. The stapled lids are sterilized for 40 minutes in still hot water. Then immediately turn the lids.

Winter champagne marinade

Although mushrooms can be called the most affordable mushrooms, but in winter, the price for them usually becomes higher. You can take care of a summer holiday party by pouring yourself a few cans of champagne according to the pre-boiling recipe.

At 1 kilogram of samples will be required:

  • 1 liter of water
  • 30-40 grams of salt
  • 50 grams of sugar
  • 2-3 bay leaves
  • 3-4 grams of cinnamon
  • 150 grams of vinegar
  • 3-6 mandibular germs
  • 3-4 cloves.

It will take about 2 hours to boil the mushrooms, prepare the marinade and sterilize the boxes.

Chicken marinade has the lowest calorie content & # 8211 12 Kcal / 100 grams.

  1. Boil a liter of water, put all the spices in it, except vinegar, and boil the mushrooms in this marinade for 15 minutes.
  2. Then pour the vinegar and cook the mushrooms until they melt, until they sink to the bottom
  3. The boiled cups are placed in sterile jars and pour the boiled marinade
  4. The stapled lids are sterilized for 40 minutes in still hot water. Then immediately turn the lids.



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