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Marinated mushrooms

Marinated mushrooms

I present to you a network inspired by Explora Cuisine, easily adapted to my tastes ,,, What I can tell you is just that .... it's worth it! Fully!

  • 1 kg mushrooms (optional)
  • 5 large pieces of onion
  • 1 clove of garlic - crushed (or depending on taste)
  • 200 ml of olive oil
  • a hot red pepper
  • 150 ml of vinegar
  • a few sprigs of fresh parsley
  • spices to taste: pepper, salt, oregano, tarragon and rosemary

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Marinated mushrooms:

The mushrooms, cleaned and washed, I boiled them in salted water for about 15 minutes. I let them cool a bit, drained them and put them in a bowl with all the other ingredients, making sure they blend evenly. Cover the bowl tightly and refrigerate for at least 24 hours before consuming.

You can combine them with anything you want or you can consume them as such. They are tasty anyway!

Enjoy your meal!


Tips sites

1

when serving I used freshly chopped dill


Marinated mushrooms for winter without sterilization! Mushroom marinade recipe! Marinated mushrooms!

There are a lot of recipes for tasty mushroom dishes, as well as preservation methods. We know that many people prefer to go mushroom picking, and with this method you can marinate any mushroom: pleurotus, hrib, leccinum, suillus, ghebe, yellow sponge, tricholoma, etc. Already in 2-3 weeks, the mushrooms are marinated, but the longer they stay, the tastier they become. They soak the marinade very well and absorb all the taste and aroma of spices.

INGREDIENTS (FOR 1 KG OF RAW MUSHROOMS):

-600 ml of boiling water

For marinade:

For each jar of 0.5-0.7l:

-1 powder of black peppercorns

-1 clove of garlic & # 8211 optional.

INGREDIENTS (FOR 5-6 KG OF RAW MUSHROOMS):

-2 tablespoons with a pinch of salt.

For marinade:

For each jar of 0.5-0.7l:

-1 powder of black peppercorns

-1 clove of garlic & # 8211 optional.

METHOD OF PREPARATION:

1.Choose and wash the mushrooms well. Put the pan (15l) on the fire, pour 3l of water, add salt, put the lid on and bring the mushrooms to the boil, periodically removing the foam that forms, and stirring, so that it does not stick to the base of the pan.

Advice. Do not worry that there is a little water, getting hot, the mushrooms leave juice and decrease in volume.

2. Boil the small mushrooms for 15 minutes, and the large ones and the forest mushrooms for at least 30 minutes.

Advice. Marinated mushrooms must be boiled. After boiling, you can transfer them to a strainer and rinse them. This step, however, is not mandatory if you have tender mushrooms.

3. In a saucepan of at least 8l, pour 2.5l of water, add salt, sugar and vinegar. Stir and bring the marinade to a boil.

4. Transfer the mushrooms to the saucepan with the marinade, wait until they start to boil and boil them for another 15 minutes, necessarily removing the foam, if they form.

Advice. Mushrooms can be cooked directly in the marinade, but in this case, the marinade takes on a rather dark color and can become cloudy or even viscous.

5. Meanwhile, in the pre-sterilized jars, add bay leaves, allspice berries, cloves, black peppercorns and sliced ​​garlic.

6. Without turning off the flame under the pan, spread the mushrooms in jars, fill them to the brim with boiling marinade, seal them with pre-cooked fillet lids and let them cool completely on the kitchen table.

Advice. In addition to the indicated spices, you can add mustard seeds, dill seeds, cumin, coriander, cinnamon, cardamom, juniper berries, onions, carrots, hot peppers, etc.

From 6 kg of raw mushrooms you get 6l of marinated mushrooms. The mushrooms are very tasty and good-looking. Keep them in a cool, dark place. Before serving, drain the marinade, add green onions or plain onions, aromatic oil and dill. The fantastic appetizer for the festive or daily meal is ready! We are sure that these mushrooms will be to your liking, especially since they are also perfect for various salads and snacks.


Marinated mushrooms

I got this recipe for pickled mushrooms from my mother's friend (Aunt Neli, kiss you.). And the recipe, and the mushrooms: D. And it's as simple as it is tasty.

I will use some of them for a wonderful chicken salad with mushrooms, and the rest we will enjoy with pleasure next to a steak or & # 8220something good & # 8221 fasting.

Ingredient (3 jars of 400g):

& # 8211 1 kg. mushrooms (fungus, pleurotus, etc.)

& # 8211 2, 3 cloves garlic (small)

Make brine, boiling water with salt and lemon juice for 5 minutes. Cut the mushrooms into suitable slices and add to the brine. Let it boil for another 5 minutes. Then take them out and put them in a strainer.

It is placed in jars with peppercorns (not many, 3-4 in a jar), mustard seeds (these are smaller, so they go 10-12: P), bay leaves (if the bay leaf is large, break it in half, and use in a jar only half). Put a small garlic in each jar and pour hot brine. Close the jars with airtight lids and put them under the beds until the next day.

Tip: You can use vinegar instead of lemon juice (2-3 tablespoons) and in larger quantities put 2 aspirins ground in hot brine.


Marinated mushrooms for winter without sterilization! Mushroom marinade recipe! Marinated mushrooms!

There are a lot of recipes for tasty mushroom dishes, as well as preservation methods. We know that many people prefer to go mushroom picking, and with this method you can marinate any mushroom: pleurotus, hrib, leccinum, suillus, ghebe, yellow sponge, tricholoma, etc. Already in 2-3 weeks, the mushrooms are marinated, but the longer they stay, the tastier they become. They soak the marinade very well and absorb all the taste and aroma of spices.

INGREDIENTS (FOR 1 KG OF RAW MUSHROOMS):

-600 ml of boiling water

For marinade:

For each jar of 0.5-0.7l:

-1 powder of black peppercorns

-1 clove of garlic & # 8211 optional.

INGREDIENTS (FOR 5-6 KG OF RAW MUSHROOMS):

-2 tablespoons with a pinch of salt.

For marinade:

For each jar of 0.5-0.7l:

-1 powder of black peppercorns

-1 clove of garlic & # 8211 optional.

METHOD OF PREPARATION:

1.Choose and wash the mushrooms well. Put the pan (15l) on the fire, pour 3l of water, add salt, put the lid on and bring the mushrooms to the boil, periodically removing the foam that forms, and stirring, so that it does not stick to the base of the pan.

Advice. Do not worry that there is a little water, getting hot, the mushrooms leave juice and decrease in volume.

2. Boil the small mushrooms for 15 minutes, and the large ones and the forest mushrooms for at least 30 minutes.

Advice. Marinated mushrooms must be boiled. After boiling, you can transfer them to a strainer and rinse them. This step, however, is not mandatory if you have tender mushrooms.

3. In a saucepan of at least 8l, pour 2.5l of water, add salt, sugar and vinegar. Stir and bring the marinade to a boil.

4. Transfer the mushrooms to the saucepan with the marinade, wait until they start to boil and boil them for another 15 minutes, necessarily removing the foam, if they form.

Advice. Mushrooms can be cooked directly in the marinade, but in this case, the marinade takes on a rather dark color and can become cloudy or even viscous.

5. Meanwhile, in the time-sterilized jars, add bay leaves, allspice berries, cloves, black peppercorns and sliced ​​garlic.

6. Without turning off the flame under the pan, spread the mushrooms in jars, fill them to the brim with boiling marinade, seal them with pre-cooked screw caps and let them cool completely on the kitchen table.

Advice. In addition to the indicated spices, you can add mustard seeds, dill seeds, cumin, coriander, cinnamon, cardamom, juniper berries, onions, carrots, hot peppers, etc.

From 6 kg of raw mushrooms you get 6l of marinated mushrooms. The mushrooms are very tasty and good-looking. Keep them in a cool, dark place. Before serving, drain the marinade, add green onions or plain onions, aromatic oil and dill. The fantastic appetizer for the festive or daily meal is ready! We are sure that these mushrooms will be to your liking, especially since they are also perfect for various salads and snacks.


Marinated mushrooms

I got this recipe for pickled mushrooms from my mother's friend (Aunt Neli, kiss you.). And the recipe, and the mushrooms: D. And it's as simple as it is tasty.

I will use some of them for a wonderful chicken salad with mushrooms, and the rest we will enjoy with pleasure next to a steak or & # 8220something good & # 8221 fasting.

Ingredient (3 jars of 400g):

& # 8211 1 kg. mushrooms (fungus, pleurotus, etc.)

& # 8211 2, 3 cloves garlic (small)

Make brine, boiling water with salt and lemon juice for 5 minutes. Cut the mushrooms into suitable slices and add to the brine. Let it boil for another 5 minutes. Then take them out and put them in a strainer.

It is placed in jars with peppercorns (not many, 3-4 in a jar), mustard seeds (these are smaller, so they go 10-12: P), bay leaves (if the bay leaf is large, break it in half, and use in a jar only half). Put a small garlic in each jar and pour hot brine. Close the jars with airtight lids and put them under the beds until the next day.

Tip: You can use vinegar instead of lemon juice (2-3 tablespoons) and in larger quantities put 2 aspirins ground in hot brine.


Mushroom mushrooms marinated quickly!

Marinated mushrooms. There are few who do not like marinated mushrooms. They are an appetizer and a wonderful garnish, and on the festive table it looks simply formidable. Today we present you a quick recipe for pickled mushrooms.

INGREDIENT:

-1 kg of mushroom mushrooms

-4 tablespoons 9% vinegar (5-6 if you like spicy mushrooms)

-2 teaspoons with a pinch of sugar

-2 teaspoons with a pinch of salt.

METHOD OF PREPARATION:

1.Wash the mushrooms. We recommend using small mushrooms, because they are much more attractive. However, if you have large mushrooms, simply cut them in halves or quarters.

2.Prepare the marinade. Cut the garlic into pieces or slices and transfer them to the pan in which you will boil the mushrooms.

3.Add bay leaves, cloves, allspice, black pepper, water, oil, vinegar, salt and sugar. Stir and put the pan on the fire.

4. Immediately transfer the mushrooms to the saucepan with the marinade. Do not be afraid that it is too little liquid, the mushrooms will leave enough juice.

5. After the marinade and mushrooms boil, it is necessary to boil them for 5-6 minutes.

Allow the mushrooms to cool completely and you can serve them. No extra time is needed to marinate them. Prepare mushrooms marinated at home, they are much tastier than commercial ones and, in addition, you are sure that they do not contain food additives.


Mushroom mushrooms marinated quickly!

Marinated mushrooms. There are few who do not like marinated mushrooms. They are an appetizer and a wonderful garnish, and on the festive table it simply looks great. Today we present a quick recipe for pickled mushrooms.

INGREDIENT:

-1 kg of mushroom mushrooms

-4 tablespoons 9% vinegar (5-6 if you like spicy mushrooms)

-2 teaspoons with a pinch of sugar

-2 teaspoons with a pinch of salt.

METHOD OF PREPARATION:

1.Wash the mushrooms. We recommend using small mushrooms, because they are much more attractive. However, if you have large mushrooms, simply cut them in halves or quarters.

2.Prepare the marinade. Cut the garlic into pieces or slices and transfer them to the pan in which you will boil the mushrooms.

3.Add bay leaves, cloves, allspice, black pepper, water, oil, vinegar, salt and sugar. Stir and put the pan on the fire.

4. Immediately transfer the mushrooms to the saucepan with the marinade. Do not be afraid that it is too little liquid, the mushrooms will leave enough juice.

5. After the marinade and mushrooms boil, it is necessary to boil them for 5-6 minutes.

Allow the mushrooms to cool completely and you can serve them. No extra time is needed to marinate them. Prepare mushrooms marinated at home, they are much tastier than commercial ones and, in addition, you are sure that they do not contain food additives.


Mushroom mushrooms marinated quickly!

Marinated mushrooms. There are few who do not like marinated mushrooms. They are an appetizer and a wonderful garnish, and on the festive table it simply looks great. Today we present a quick recipe for pickled mushrooms.

INGREDIENT:

-1 kg of mushroom mushrooms

-4 tablespoons 9% vinegar (5-6 if you like spicy mushrooms)

-2 teaspoons with a pinch of sugar

-2 teaspoons with a pinch of salt.

METHOD OF PREPARATION:

1.Wash the mushrooms. We recommend using small mushrooms, because they are much more attractive. However, if you have large mushrooms, simply cut them in halves or quarters.

2.Prepare the marinade. Cut the garlic into pieces or slices and transfer them to the pan in which you will boil the mushrooms.

3.Add bay leaves, cloves, allspice, black pepper, water, oil, vinegar, salt and sugar. Stir and put the pan on the fire.

4. Immediately transfer the mushrooms to the saucepan with the marinade. Do not be afraid that it is too little liquid, the mushrooms will leave enough juice.

5. After the marinade and mushrooms boil, it is necessary to boil them for 5-6 minutes.

Allow the mushrooms to cool completely and you can serve them. No extra time is needed to marinate them. Prepare mushrooms marinated at home, they are much tastier than commercial ones and, in addition, you are sure that they do not contain food additives.


Two raw summer soups

They are very delicious, very nutritious and full of vitamins and can be straightened with any ingredient we have at hand. Imagination is again well appreciated but watch out for spices because they intensify their taste and power.

Summer soup

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 3 well-ripened tomatoes
  • 2 red peppers
  • ¼ parsley connection
  • Mica little celery
  • 2 sun-dried tomatoes and stored in oil with spices
  • 1 carrot
  • 1 parsnip
  • 1 zucchini with peel (taste not to be bitter peel
  • 2 basil leaves
  • 1 well-baked avocado cut into cubes for the finish

All ingredients are added to the blender and processed until creamy. The soup is garnished with parsley, vegetable cubes and avocado.

Vegetable cream soup

  • Servings: 1-2
  • Duration: 10mins
  • Difficulty: easy
  • 2 ripe tomatoes
  • 1 carrot
  • 1 parsnip root
  • 1 parsley root1
  • 1 red pepper
  • 1 avocado
  • lemon juice
  • 1 cabbage leaf
  • 500 ml warm water (40C)
  • 100 g cashews (as sour cream)

All ingredients are added to the blender and processed until creamy. The soup is garnished with finely chopped greens and vegetables.


Video: 7 Best Steak Marinades Freezer Ready Meal Prep! (December 2021).