Knowing how to pickle champignons, you can make your own appetizer a hundred times better than any store-bought counterpart. In addition, the right marinade will provide the perfect base for mushroom skewers, a salad ingredient, or enhance the flavor of fried or baked mushrooms.

How to pickle champignons?

  1. Mushrooms are initially washed from impurities, placed in a colander to drain and, if necessary, dried.
  2. To decorate an independent snack, champignons are boiled for 15-20 minutes with the addition of marinade components and left to cool.
  3. For frying, baking or cooking over coals, mushroom specimens are kept in the marinade mixture for several hours.

Marinated instant mushrooms


You can quickly cook marinated champignons according to the following recipe. After complete cooling mushrooms in the marinade, you can taste the appetizer, enjoying its savory taste and crispy texture. You should not be afraid at first that the marinade is not enough - the mushrooms will give juice and there will be plenty of liquid.

Ingredients:

  • champignons - 1 kg;
  • water and vegetable oil- 100 ml;
  • vinegar 9% - 4 tbsp. spoons;
  • granulated sugar and salt - 2 teaspoons each;
  • bay leaf - 2-3 pieces;
  • black peppercorns - 20 pcs.;
  • garlic cloves - 6 pcs.

Cooking

  1. Washed mushrooms are placed in a saucepan.
  2. Mix water with vinegar and oil, add salt, sugar, pepper and garlic cloves cut into slices.
  3. Mushrooms are poured with the resulting marinade and placed on the stove.
  4. Cook mushrooms after boiling for 4-5 minutes, turn off the fire.
  5. After cooling, pickled champignons on hastily will be ready.

How to marinate champignons for barbecue?


The classic mushroom marinade on the grill often consists only of salt, pepper and mayonnaise. If you want to get a snack that is more original in taste, use the following recipe and appreciate all the delights of a spicy and moderately spicy marinade mixture. The amount of vinegar can be doubled if desired.

Ingredients:

  • champignons - 1 kg;
  • soy sauce- 5 tbsp. spoons;
  • vinegar 6% - 1 tbsp. a spoon;
  • vegetable oil - 50 ml;
  • mustard - 1 teaspoon;
  • garlic cloves - 4 pcs.

Cooking

  1. Mushrooms are washed and dried.
  2. Combine soy sauce, vinegar, vegetable oil, mayonnaise, mustard and squeezed garlic.
  3. Pour the marinade over the champignons, mix them and leave for several hours to soak.

Korean marinated champignons - recipe


The following recipe is about how to pickle champignons in a spicy Korean marinade. The resulting appetizer will be very appropriate at the festive feast and will complement the everyday meal in at its best. Having fulfilled the recommendations from the evening, the next morning you can enjoy a magnificent spicy oriental dish.

Ingredients:

  • champignons - 1 kg;
  • soy sauce - 4 tbsp. spoons;
  • vinegar 9% - 3 tbsp. spoons;
  • sugar - 2 tbsp. spoons;
  • vegetable oil - 100 ml;
  • homemade mayonnaise - 2 tbsp. spoons;
  • ground coriander - 1 teaspoon;
  • garlic cloves - 10 pcs.;
  • salt - 2 teaspoons;
  • water - 0.5 l;
  • laurel - 2 pcs.;
  • black and allspice peas - to taste;
  • sesame - 3 teaspoons;
  • carrots - 0.5-1 pc.;
  • dill, parsley.

Cooking

  1. Mushrooms are boiled with laurel, drained, allowed to drain.
  2. Salt and sugar are dissolved in 100 ml of boiling water, the remaining cold water is poured in and the remaining components for the marinade, seasonings, herbs, sesame seeds, garlic and grated carrots are added.
  3. Add the mixture to the mushrooms, mix.
  4. After 8-10 hours, marinated champignons in Korean will be ready.

Quick marinated champignons with apple cider vinegar


Can be based on apple cider vinegar, which will make the finished snack more healthy and palatable. In this case, the mushrooms are pre-fried in oil, and then mixed with the marinade mixture. This technique will speed up the soaking of the product: after cooling, the delicacy will be ready.

Ingredients:

  • champignons - 1 kg;
  • laurel - 5-7 pcs.;
  • apple cider vinegar - 7 tbsp. spoons;
  • vegetable oil - 1 glass;
  • sugar - 4 teaspoons;
  • salt - 2 teaspoons;
  • garlic cloves - 6 pcs.;
  • black peppercorns.

Cooking

  1. Initially, prepared mushrooms are fried in heated oil.
  2. Cooking quick marinade for champignons, mixing all the ingredients, and pour the champignons with a mixture.
  3. After cooling, the snack is ready.

Marinated champignons in oil


Next, you will learn how to marinate champignons in fragrant oil. In this case, freshly squeezed lemon juice is used as an acidic component for the marinade. If desired, you can add a pinch of sugar or a little honey to the mixture and add a little crushed chili pepper to the composition.

Ingredients:

  • champignons - 1 kg;
  • tarragon and parsley - to taste;
  • lemon juice - 0.5 cups;
  • vegetable oil - 700 ml;
  • salt - 2 teaspoons;
  • garlic cloves - 10 pcs.;
  • pepper.

Cooking

  1. The oil is heated, half the garlic is fried in it for 4 minutes, after which the mushrooms are laid and fried for another 5 minutes.
  2. Delicious marinade for champignons from oil complement lemon juice, herbs, garlic, pepper, salt, mix the mushroom mass and leave for a day.

Champignons marinated in soy sauce


You can cook marinated in soy sauce. The balsamic vinegar added at the end of the heat treatment of the base product will add an unusual piquancy to the appetizer. Its quantity indicated in the recipe can be changed to your liking. Sugar can be replaced with honey, which is added along with vinegar.

Ingredients:

  • champignons - 1 kg;
  • soy sauce - 100 ml;
  • vegetable oil and balsamic vinegar - 100 ml each;
  • salt - 1 teaspoon;
  • sugar - 2 teaspoons;
  • laurel - 2 pcs.;
  • pepper.

Cooking

  1. Soy sauce, vegetable oil, pepper, laurel, sugar and salt are combined in a pan, heated with stirring, champignons are laid.
  2. Cover the container with a lid and simmer the contents for 7 minutes.
  3. Vinegar is poured in, the mushroom mass is stirred, heated for 5 minutes and left to cool.

How to pickle champignons for frying?


The following recipe will help you figure out how to pickle. Even without preliminary preparation, mushrooms always turn out appetizing, tasty and fragrant, and when the product is supplemented with an appropriate marinade mixture, they turn into a real culinary masterpiece.

Ingredients:

  • champignons - 500 g;
  • parsley - 1 bunch;
  • garlic - 5 cloves;
  • rosemary - 0.5 tsp;
  • olive oil - 60 ml;
  • salt pepper.

Cooking

  1. Washed champignons are chopped with plates or slices.
  2. Grind garlic, rosemary, parsley in a blender, adding oil, salt, pepper.
  3. Spread the mixture to the mushrooms, mix, leave for 30 minutes.
  4. Fry marinated champignons in a pan until tender, stirring occasionally.

Marinated champignons in the oven


Marinade for can be the most diverse and consist of all kinds of spicy ingredients, spicy additives and spices. In this case, the simplest, but no less tasty, version of the mayonnaise-based marinade mixture is presented, in which herbs, pepper mixture and garlic are added.

Ingredients:

  • champignons - 1 kg;
  • parsley - 1 bunch;
  • garlic - 3 cloves;
  • mayonnaise - 150 g;
  • seasoning for mushrooms - to taste;
  • salt, a mixture of ground peppers.

Cooking

  1. Washed mushrooms are mixed with mayonnaise, chopped herbs, garlic and seasonings, salt and pepper to taste.
  2. Leave the mushrooms for 3 hours, then transfer them to a sleeve or a mold with a lid and bake at 180 degrees for 30 minutes.

How to pickle champignons for the winter in jars?


Further on, how to marinate champignons for long-term storage, so that if necessary, open a jar of the workpiece and use the contents for their intended purpose. It is important to choose the right mushrooms: they must be white color, fresh, not overripe, with caps tightly attached to the legs.

All fruiting bodies are equal in nutrients to meat. And if the main number of mushrooms grows in forests, champignons are cultivated even at home and do not contain toxic substances.

The most popular, healthy and delicious, many culinary specialists consider champignons marinated in Korean. Such savory dish decorate any festive feast and "dilute" the daily menu of the family.

We present to your attention several recipes for cooking champignons marinated in Korean. Any option you choose from ordinary fruiting bodies will help make crispy and savory snack for all occasions. The main thing is to follow step by step description cooking and follow the advice of experienced chefs.

Instant mushrooms marinated in Korean style with onions

Many homeowners believe that the best appetizer than champignons marinated in Korean fast way(only 2-3 hours before the arrival of guests), simply does not exist. Having prepared the dish once, you will often pamper your household and friends with delicious mushrooms.

  • 700 g mushrooms;
  • 2 onions;
  • 100 ml of vegetable oil;
  • 7 cloves of garlic;
  • 50 ml of vinegar;
  • Salt - to taste;
  • A pinch of ground black pepper and coriander;
  • 1 bunch of green parsley.

Recipe fast food Korean-style marinated champignons is described below in detail.

  1. Prepare the mushrooms: peel, cut off the tips of the legs, rinse and put in an enamel pan.
  2. Pour cold water and boil without salt for 15 minutes. on low fire.
  3. Throw on a sieve or put in a colander, let cool, drain well and you can squeeze out a little with your hands.
  4. Peel, wash and cut the onion and garlic: garlic into small cubes, onion into thin half rings or quarters.
  5. Put the mushrooms in a deep bowl, add garlic and onion, mix.
  6. Pour in vinegar, vegetable oil, ground pepper and coriander, mix well again with your hands.
  7. Cover the container with a lid or cling film and refrigerate for 2 hours.
  8. Before serving, sprinkle mushrooms with chopped parsley (can be served with marinade).

Korean-style marinated mushrooms with carrots and bell peppers

Korean-style marinated mushrooms with carrots is a dish that will appeal even to those who are not enthusiastic about mushrooms.

  • 1 kg of mushrooms (preferably small);
  • 2 carrots;
  • 1 onion;
  • ? bell pepper;
  • 3 cloves of garlic;
  • 50 ml of vegetable oil for frying and pickling;
  • 1 st. l. soy sauce;
  • 2 tsp salt;
  • 3 tsp Sahara;
  • 1 bay leaf;
  • 4 peas of allspice;
  • 2 tbsp. l. apple cider vinegar.

Korean-style marinated mushrooms with carrots are suggested to be cooked as described in the step-by-step recipe.

  1. Boil the peeled mushrooms in salted water for 15 minutes. and leave to cool in the broth.
  2. Onions, carrots and garlic, peel, rinse and chop: carrots on a Korean grater, onions in thin quarters, garlic in small cubes.
  3. Cut the pepper into noodles, combine with vegetables, put in a preheated pan with 50 ml of oil and simmer (in no case fry) for 5-6 minutes. on low fire.
  4. Mix the remaining oil, all spices and spices, pour in 3-5 tbsp. l. mushroom broth and combine with vegetables.
  5. Heat the marinade over low heat until the crystals dissolve.
  6. Enter the mushrooms, mix and put in jars.
  7. close nylon lids and after cooling, refrigerate overnight.

Recipe for champignons marinated in Korean style with carrots and chili peppers

If you use the recipe for champignons marinated in Korean style with carrots and chili peppers once, you will forever refuse snacks sold in stores. Such spicy dish will be able to conquer even picky connoisseurs of mushroom snacks. You can be sure that the best reward for your work will be the sincere praise of satisfied family members.

  • 1 kg of champignons;
  • 500 ml of water for the marinade;
  • 50 ml of vegetable oil;
  • 1 st. l. soy sauce;
  • ? Art. l. pomegranate sauce;
  • 3 art. l. apple cider vinegar;
  • 1 pod of chili pepper;
  • 1 tsp ground coriander;
  • parsley greens;
  • ? tsp sesame seeds;
  • 7 cloves of garlic;
  • Salt - to taste.

A recipe with a photo of cooking champignons marinated in Korean will help you to carry out the process correctly.

Rinse the mushrooms, cut off the tips of the legs and put in an enameled container.

Pour in water, salt a little and boil for 15 minutes.

In a separate container, combine oil, soy and pomegranate sauces, vinegar, chopped parsley, coriander, diced chili pepper, crushed garlic, salt and mix thoroughly.

Toast the sesame seeds in a dry frying pan until golden brown (do not overcook!).

Enter the sesame seeds in the marinade, add water and let it boil.

Turn off the heat, put the mushrooms in the marinade, cover, let cool on the stove and refrigerate for 10-12 hours (stir the mass several times during this time so that the marinade is evenly distributed in the mushrooms).

Korean marinated champignons with vegetables

Pickled fruiting bodies as an appetizer will not leave anyone indifferent, especially if they are champignons. In combination with vegetables, these mushrooms acquire an amazing taste and aroma.

The recipe for cooking champignons marinated in Korean is for such connoisseurs of mushroom dishes.

  • 1 kg of mushrooms;
  • 2 onions;
  • 1 large carrot;
  • By? parts of red, yellow, green and orange bell peppers;
  • Salt to taste;
  • 2 tbsp. l. soy sauce;
  • 2 tbsp. l. vinegar 9%;
  • 2 pcs. cloves and allspice;
  • 3 art. l. vegetable oils;
  • 1 sprig of basil, dill, parsley.
  1. Mushrooms are cut into 4 parts, boiled in salted water for 10 minutes, laid out in a colander to drain.
  2. They are poured into a deep container and poured with soy sauce, mixed and left for 60 minutes.
  3. Onions are cut into rings, garlic into slices, pepper into strips, carrots are rubbed on a Korean grater.
  4. All vegetables are fried in oil over low heat for 10 minutes. and laid out in mushrooms.
  5. Vinegar, sugar, salt and other spices are added, mixed, salted, if necessary.
  6. It is laid out in a plastic food container and placed in the refrigerator for 5-6 hours, although 3 hours is enough.

Korean marinated champignons with cumin and sesame seeds

Spices such as cumin and sesame will make Korean marinated champignon mushrooms an appetizer that has original taste and aroma.

  • 500 g boiled mushrooms;
  • ? Art. l. cumin;
  • 2 tsp sesame;
  • a pinch of coriander;
  • 4 cloves of garlic;
  • 2 tbsp. l. soy sauce;
  • 50 ml of vegetable oil;
  • 2 tbsp. l. 6% vinegar;
  • 1 tsp black ground pepper;
  • Salt and herbs (any).
  1. Combine oil with sauce, chopped herbs, crushed garlic, cumin, vinegar, ground pepper and coriander, mix, add salt to taste.
  2. Fry sesame seeds in a dry frying pan until a beautiful golden color, add to the marinade, mix.
  3. Add sliced ​​mushrooms, mix well and leave in the refrigerator for a day. This appetizer goes well with boiled or fried potatoes.

How to cook champignons marinated in Korean for the winter

We offer a recipe on how to cook champignons marinated in Korean for the winter. Such a snack can be stored in the basement or refrigerator for up to 10 months. But usually such yummy is eaten within 2-3 weeks - you can see for yourself as soon as you open the first jar of mushrooms.

  • 1 kg of mushrooms;
  • 500 ml of water;
  • 1 st. l. salt;
  • ? Art. l. Sahara;
  • 3 bay leaves;
  • 7 cloves of garlic;
  • 1 tsp coriander seeds;
  • 5 peas of black and allspice;
  • 4 cloves;
  • ? Art. l. Korean seasoning;
  • 2 tbsp. l. vegetable oils;
  • 50 ml 9% vinegar.

Home-cooked champignons marinated in Korean can completely replace the appetizer that was previously bought in the store and decorate any feast.

  1. Rinse the mushrooms, cut off the tips of the legs, pour water and put on fire, let it boil and boil for 5-7 minutes, put it in a colander to completely drain from excess liquid.
  2. In a separate saucepan, prepare the marinade: combine all the spices and spices in water, except for vinegar and garlic, boil for 5 minutes.
  3. Enter the mushrooms, boil for 15 minutes, pour in the vinegar, add the garlic cut into slices and boil again for 10 minutes.
  4. Distribute the mushrooms in jars, pour hot marinade strained through gauze (you can not filter), roll up the lids, turn over, insulate and, after cooling, take them to the basement or put them in the refrigerator.
  5. Store the workpiece in a well-ventilated area at a temperature not exceeding +10°C.

Korean champignons, step by step recipe with photo which I want to offer you today - this is one of the delicious cold mushroom appetizers that can be prepared for both everyday and festive tables. The technology for preparing such pickled mushrooms is very similar to the technology for preparing zucchini, eggplant and.

Mushrooms, just like the above vegetables, first lend themselves to heat treatment, boiled, and then marinated with carrots. In principle, according to this recipe, you can cook not only champignons, but also other mushrooms - or Forest mushrooms. Especially tasty will be chanterelles, honey agaric, butter and porcini mushrooms. Again, unlike champignons and oyster mushrooms, all forest mushrooms must be boiled for at least 45 minutes (even longer is better).

Korean champignons at home x is very easy to prepare. After spending 30 minutes on their preparation, as a result you will get a delicious mushroom snack, which can be stored in the refrigerator for one week, but to be frank, for such a long time, it is unlikely to linger with you.

Korean-style homemade champignons according to this recipe are sweet and sour in taste, moderately salty, spicy and with a pronounced garlic aroma. In any case, you can always adapt this recipe to your tastes and preferences by adjusting the amount of salt, garlic, vinegar, sugar, as well as the amount and type of spices.

Ingredients:

  • Champignons - 500 gr.,
  • Carrots - 2 pcs.,
  • Garlic - 1 head,
  • Sugar - 1 teaspoon
  • Salt - 0.5 tsp,
  • Spices - 5 gr.,
  • Sunflower oil - 5 tbsp. spoons
  • Apple cider vinegar - 3 tbsp. spoons,
  • Onion - 1 pc.,
  • Parsley - a couple of branches.

Korean champignons - recipe

Having prepared all the ingredients, you can start cooking mushrooms in Korean. Wash the mushrooms. Boil water in a saucepan. As soon as the water boils, dip the mushrooms into it. Boil them for 10 minutes with constant stirring.

Put the boiled mushrooms on a plate and let cool. Now we need to decide which appearance snacks you want to get - marinated champignons in Korean whole or in slices. If the mushrooms are large and large, then it is best to cut them into 2-4 parts, small mushrooms can be pickled whole. Since my mushrooms were large, I cut each mushroom into four parts.

The second stage is cooking carrots in Korean. Peel the carrots. Grate it for cooking Korean carrots.

In a bowl of carrots, pass the garlic through a press.

Pour in the spices. It can be either ready-made spices for Korean carrots, or a combination of those spices that you like. This time I have a homemade spice mix of black pepper, paprika, coriander and curry.

Prepare dressing for Korean carrots separately. Pour sugar and salt into the bowl.

Pour in sunflower oil and apple cider vinegar.

Mix sweet and sour sauce.

Give them carrots.

Mix thoroughly. Carrots in Korean are ready.

Peel and dice the purple onion.

Wash and finely chop the parsley.

Transfer boiled and chopped into a bowl. Add Korean carrots to them. Then add chopped parsley and onion.

Stir marinated champignons in Korean style. That's all, a delicious and fragrant mushroom appetizer is ready. It remains to give her time to soak properly.

In Korean, transfer to a tray and refrigerate for 5-6 hours. These Korean-style pickled mushrooms are delicious with baked potatoes or boiled rice. Before serving, you can sprinkle them with sesame seeds. Enjoy your meal. I would be glad if you liked this recipe for pickled champignons in Korean and come in handy.

Korean champignons. A photo

Korean champignons you can cook it a little differently, for example, without carrots and with the addition of soy sauce. For this recipe, you will need a simple and affordable set of products.

Ingredients:

  • Champignons - 500 gr.,
  • Garlic - 3-5 cloves,
  • Bay leaf - 2 pcs.,
  • Soy sauce - 40 ml.,
  • Water - 0.5 cups,
  • Salt - at the tip of a teaspoon,
  • Spices: black peppercorns, coriander,
  • Sugar - 1 tbsp. a spoon,
  • Vinegar - 3 tbsp. spoons.

Korean champignons with soy sauce - recipe

Wash the mushrooms and boil them for 10 minutes. Drain in a colander and rinse with cold water. Peel the garlic, wash the parsley. Prepare the marinade. Pour water into a bowl. Add soy sauce, vinegar, sugar, salt, black pepper, coriander to it. Add bay leaf, garlic and finely chopped parsley. Transfer the boiled ones to the bowl in which you plan to marinate them. Pour mushrooms with marinade. Leave them to marinate for at least 5 hours.

Ingredients:

  • Champignons - 1 kg.,
  • Carrots - 2 pcs.,
  • Bulgarian pepper - 2 pcs.,
  • Onion - 1 pc.,

For sauce:

  • Garlic - 1 head,
  • Salt - 1 teaspoon,
  • Honey - 1 tbsp. a spoon,
  • Vinegar 9% - 3 tbsp. spoons,
  • Olive oil - 0.5 cups,
  • Spices for Korean carrots - 5-10 gr.,

Korean fast champignons - recipe

As in previous recipes, champignons must be boiled. Clean the onion. Slice the onion into thin strips and bell pepper. Chop the carrots into thin shavings on a grater for Korean carrots. Saute onions, peppers and carrots in vegetable oil for 5-7 minutes.

Combine the fried vegetables in one bowl with boiled champignons. Prepare dressing by mixing olive oil with honey, garlic, salt, vinegar and spices, passed through a press. Pour dressing over mushrooms and vegetables. Stir. Leave to marinate for several hours in a cold place.

Korean-style marinated champignons will always be a decoration holiday table. The appetizer is interesting, without abundance acetic acid, moderately spicy and spicy. It is done quite quickly, especially since several options for the dish are offered to your attention.

Option number 1

For the preparation of snacks, you must use mushroom fruits of small size. The hat is elastic, the cut is fresh. Only under these conditions, you can feel the full taste and aroma ready snack fully. Consider how Korean champignons are prepared at home.

Products:

  • small mushrooms - 1 kg;
  • filtered water - 3 l;
  • apple cider vinegar - 60 ml;
  • garlic - 6 cloves;
  • soy sauce - 60 ml;
  • sunflower oil - 200 ml;
  • seasoning for Korean salads- 20 g;
  • chopped coriander - 0.5 tsp;
  • roasted sesame - 25 g;
  • fresh parsley - 50 g.

Operating procedure:

  1. Rinse the main ingredient under water, put on a clean towel. Pour the required amount of liquid into the pan, bring to a boil and salt to taste. Add processed mushrooms to boiling water after boiling, cook for a quarter of an hour. Strain through a sieve, put back into the pan, cover so that the product does not have time to completely cool.
  2. Peel the garlic, rinse, pass through a press or fine grater. The amount of burning and fragrant ingredient is recommended to be adjusted to your liking.
  3. Pour vegetable oil into a frying pan, put on the stove and heat it up. Pour coriander, seasoning for vegetable Korean salads. Using a wooden spatula, mix the composition for 2-4 seconds, add finely chopped garlic, stir everything again. Remove from fire. That's all marinade for champignons is ready.

Important! All actions must be carried out quickly and accurately. Otherwise, the ingredients will simply burn and spoil the taste of the final dish.

  1. Combine warm champignons with oil and spices, pour in acid, sprinkle with sesame seeds and salt. Mix thoroughly, lightly pressing the fruit with a spoon. So, they absorb spices faster.
  2. Rinse the greens, chop finely, put them on the mushrooms. Close the lid and leave on the kitchen table until completely cooled, and then place in the refrigerator.
  3. Eating mushrooms is allowed 10-12 hours after the connection of all components. For the entire time of pickling, it is recommended to stir the appetizer 2-3 times to evenly absorb the marinade.

Option number 2

According to the presented recipe, champignons prepared in Korean style are recommended to be sprinkled with freshly chopped herbs and fried sesame seeds before serving. The last component gives the dish a special aroma and rich taste.

Products:

  • fresh mushrooms- 500 g;
  • carrots - 70 g;
  • onion turnip - 70 g;
  • garlic - 2 cloves;
  • sweet capsicum- 70 g;
  • oil - 50 ml;
  • vinegar essence - 0.5 tsp;
  • salt;
  • ground pepper;
  • granulated sugar.

The procedure is as follows:

  1. Sort mushrooms, wash and cut into slices. Put in a saucepan, fill with water, salt to taste and put on the stove. Cook after active boiling for 7 minutes. Drain in a colander, wait for excess moisture to drain.
  2. Peel the carrots in a thin layer, chop into strips on a grater for vegetable salads. Remove the skin from the onion, cut into half rings. Grease the pan with a small amount of vegetable oil, heat it up and put the prepared pepper. Saute on medium heat for 10 minutes.
  3. Wash peppers, remove seeds and stems. Chop into short strips.
  4. Combine the prepared ingredients and mushrooms, mix thoroughly. Add oil, acid, table salt, granulated sugar, chopped garlic. Stir everything again, cover and refrigerate for 6 hours. After the time has elapsed, the workpiece can be laid out on a dish and served at the table.

Mushrooms prepared according to the recipes described above are made quite simply and quickly, it is enough to set aside 30-60 minutes, combine all the ingredients and put them in a cool place for a certain time. You can store the snack in the refrigerator for 7 days, but on condition - if you decompose the workpiece into sterile jars.

step by step recipe with photo

Marinated champignons in Korean look simply amazing if whole miniature mushrooms are used for cooking. Pricked on a fork, they delight with elastic, smooth flesh, which is so pleasant to bite into.

basis spicy marinade in this recipe, it becomes sweet carrot juice mixed with vinegar.

The classic slicing of carrots anticipates the familiar oriental taste of the dish.

The aroma of fresh garlic and dry spices activates the oil heated in the pan, but it should not be heated. Small coriander seeds are preferable to ground spices: they look more appetizing.

Ingredients

  • mushrooms 500 g
  • vegetable oil 3-4 tbsp. l.
  • sugar 1 tbsp. l.
  • salt 1 tsp (taste)
  • table vinegar 1.5-2 tbsp. l.
  • bay leaf 1-2 pcs.
  • ground black pepper 0.25 tsp.
  • ground coriander 0.25 tsp
  • ground paprika 0.25 tsp
  • garlic 2-3 cloves
  • carrot 1 pc.

Cooking

1. Peel and rinse carrots. Grate into thin strips using a special grater, or cut with a sharp knife. Place in a deep bowl. Add a pinch of salt. Mix and remember a little with your hands. Leave for 15-20 minutes for the carrots to release juice.

2. Rinse the mushrooms. Cut into 2-4 pieces.

3. Boil about a liter of water in a saucepan. Add mushrooms and bay leaf to boiled water. Stir and boil. Boil for 8-10 minutes from the moment of boiling.

4. Throw the boiled champignons in a colander, leave for 15-25 minutes so that the water and mushrooms cool down.

5. If there is a lot of juice in the bowl of carrots, drain it. Move the cooled mushrooms to the carrots. Add chopped garlic, sprinkle sugar, salt, spices to taste. Stir.

6. Pour in the vinegar. Stir. Heat the vegetable oil well in a frying pan and pour it into the rest of the ingredients. Mix and taste. If necessary, adjust to the desired result. Send to the refrigerator for 2-3 hours.

7. Serve marinated champignons to the table as a cold appetizer.