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How to pickle champignons - original recipes for tasty snacks

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There are many very tasty ways to cook champignon mushrooms, but I like Korean pickled most of all. This dish will replace any salad. great as a starter snack. My friend, a professional cook, shared a recipe for pickled champignons in Korean. She prepares them, one might say, on an “industrial scale”, while such mushrooms are among the first to be eaten. And now I will share with you a simple recipe for champignons in Korean, according to which everyone can easily cook at home this very tasty dish.

Ingredient Tips

To prepare this dish, choose small or medium sized mushrooms. If you have large copies, they can also be used, pre-cut into several parts. Champignons must be fresh, white in color, free from stains, damage and other defects.

Step by Step Cooking

  1. Mushrooms of medium size (400 grams) are washed and boiled in boiling water for 15 minutes. Drop them in a colander to completely glass the water. Put cooled champignons in a bowl and sprinkle with slightly roasted sesame seeds (2-3 spoons).
  2. For the marinade, clean 3 cloves of garlic and grind them (with a knife or using a press). Put the garlic in a bowl, add 2-3 bay leaves, half a teaspoon of ground coriander, chili pepper, a mixture of peppers and sugar. Add a teaspoon of salt.
  3. Pour 20 milliliters of vinegar, 1.5-2 tablespoons of soy sauce, and 2-3 tablespoons of sunflower oil, mix everything thoroughly. Pour the marinade in a bowl of mushrooms and mix everything again.
  4. Leave the champignons in the fridge marinate for 10-12 hours. After 10-12 hours, the mushrooms will be ready - we place them on a plate and serve to the table as a full-fledged independent dish. They can also be used to make various salads and snacks.

Cooking recommendations

  • To mushrooms marinated evenly, they must be periodically mixed (at least 2-3 times).
  • If you have small sized mushrooms, they marinate more quickly, in 6-8 hours.
  • In the marinade, you can add other spices and seasonings, according to your desire - for example, allspice, paprika, carrot seasoning in Korean. Also not excessive will be finely chopped greens.
  • For marinating suitable not only fresh, but also frozen champignons, which can be boiled without defrosting.

Ingredients

Ingredient Tips

To prepare this dish, choose small or medium sized mushrooms. If you have large copies, they can also be used, pre-cut into several parts. Champignons must be fresh, white in color, free from stains, damage and other defects.

Recipe video

From this video you will learn how to properly pickled champignons in Korean. You will find that cooking with this recipe is very easy and simple!

Cooking recommendations

  • To mushrooms marinated evenly, they must be periodically mixed (at least 2-3 times).
  • If you have small sized mushrooms, they marinate more quickly, in 6-8 hours.
  • In the marinade, you can add other spices and seasonings, according to your desire - for example, allspice, paprika, carrot seasoning in Korean. Also not excessive will be finely chopped greens.
  • For marinating suitable not only fresh, but also frozen champignons, which can be boiled without defrosting.

Salad with champignons and Korean carrots

Ingredients

Step by Step Cooking

  1. Mushrooms (300-500 grams) put in a bowl, fill them with water for a few minutes and wash them very thoroughly.
  2. Pour about a liter of water into the pan, add a few pinches of salt.
  3. Bring water to a boil.
  4. Put the mushrooms in it and cook from the moment of boiling water for 5-10 minutes. If you cook shiitake or oyster mushrooms, then it is enough to boil them for 2-3 minutes.
  5. Using the skimmer, take out the mushrooms in a bowl and cool them completely. Mushroom broth can not be poured, and cook on the basis of soup or sauce.
  6. Chilled mushrooms cut into small pieces.
  7. We clean one or two carrots, wash them and rub them on a special grater (or chop it by hand with a long thin straw).
  8. Put it in a bowl and add a teaspoon of salt and sugar (you can put more or less, to your taste).
  9. Lightly mint the carrot with your hands so that it gives juice.
  10. Sprinkle it with pepper and coriander to taste, add 2-3 teeth of finely chopped garlic.
  11. Warm up on medium heat 60-70 milliliters of sunflower oil (to light haze).
  12. Add a few pinch of coriander to the oil.
  13. After a few seconds, pour the hot oil into a bowl of carrots. Pour it on a hill of spices.
  14. Thoroughly mix everything.
  15. Add the prepared mushrooms.
  16. Peel the onion and cut it into small pieces. Add it to carrots and mushrooms, along with chopped greens.
  17. Pour 1-2 tablespoons of vinegar and mix everything very carefully.
  18. Put the dish to marinate (under the yoke) in the refrigerator for 4-5 hours or overnight.
  19. We put the finished snack on plates and serve. You can decorate the dish with small sprigs of parsley or dill.

Recipe video

To cook delicious Korean-style champignons with carrots from the first time without any problems, I recommend watching this video. It shows in great detail all the stages of cooking this savory snack.

Other cooking options

The name "Korean" means that the dish will be sharp enough, with an original and savory taste. It really is. If you have not tried these dishes, be sure to cook them. So, I recommend:

  • Delicious and healthy Korean carrots, as well as juicy, crispy Korean cabbage. In addition, you should like spicy Korean beets.
  • If you are a seafood lover, be sure to cook Korean marinated squid.
  • Another obligatory dish for tasting is kimchi, which is a sharp, sour vegetable (most often it is Peking cabbage).

How to pickle champignons?

Following simple recommendations, even a cook with minimal experience can cook pickled champignons at home.

  1. Mushrooms are initially washed from contamination, placed in a colander for draining and, if necessary, dried.
  2. To make a self-contained 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 the coals, the mushroom specimens are kept in the marinade mixture for several hours.

Marinated instant champignons

Prepare marinated champignons quickly using the following recipe. After the mushrooms have completely cooled in the marinade, you can taste the snack while enjoying its savory taste and crispy texture. Do not be afraid at first that the marinade is not enough - mushrooms will give juice and there will be plenty of liquid.

  • champignons - 1 kg,
  • water and vegetable oil - 100 ml,
  • Vinegar 9% - 4 tbsp. spoons
  • granulated sugar and salt - 2 tsp,
  • bay leaf - 2-3 pcs.,
  • black peppercorns - 20 pcs.,
  • garlic cloves - 6 pcs.

  1. Washed mushrooms lay in the pan.
  2. Mix the water with vinegar and oil, add salt, sugar, pepper and garlic cloves cut into slices.
  3. Pour the marinade over the mushrooms and place them on the stove.
  4. Boil the mushrooms after boiling for 4-5 minutes, turn off the fire.
  5. After cooling, pickled champignons will be ready in a hurry.

How to pickle champignons for shish kebab?

Classic marinade for mushrooms on the grill is often only salt, pepper and mayonnaise. If you want to get a more original snack to taste, use the following recipe and enjoy all the delights of savory and moderately sharp marinade mix. The amount of vinegar can be doubled if desired.

  • champignons - 1 kg,
  • soy sauce - 5 tbsp. spoons
  • Vinegar 6% - 1 tbsp. spoon,
  • vegetable oil - 50 ml,
  • homemade mayonnaise - 2 tbsp. spoons
  • mustard - 1 tsp,
  • garlic cloves - 4 pcs.

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

Korean marinated champignons - recipe

The following is a recipe for marinating champignons in a spicy Korean marinade. The resulting snack will be very appropriate at a festive feast and complement the everyday meal at its best. Having fulfilled the recommendations in the evening, the next morning you can enjoy a delicious savory oriental dish.

  • 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 tsp,
  • garlic cloves - 10 pcs.,
  • salt - 2 tsp.
  • water - 0.5 l,
  • laurel - 2 pcs.,
  • black and allspice - to taste,
  • sesame - 3 tsp,
  • carrots - 0.5-1 pieces,
  • dill, parsley.

  1. Boil mushrooms with laurel, drained, allowed to drain.
  2. In 100 ml of boiling water dissolve the salt and sugar, pour in the remaining cold water and add the remaining ingredients for the marinade, seasonings, herbs, sesame, garlic and ground carrots.
  3. Add the mixture to the mushrooms, mix.
  4. After 8-10 hours, pickled champignons in Korean will be ready.

Quick pickled champignons with apple cider vinegar

Marinade for champignons can be prepared on the basis of apple cider vinegar, which will make the ready-made snack more useful and tasty. In this case, the mushrooms are pre-fried in butter, and then mixed with the marinade mixture. This method will accelerate the soaking of the product: after cooling, the delicacy will be ready.

  • champignons - 1 kg,
  • Laurel - 5-7 pcs.,
  • Apple vinegar - 7 tbsp. spoons
  • vegetable oil - 1 cup,
  • sugar - 4 tsp
  • salt - 2 tsp.
  • garlic cloves - 6 pcs.,
  • black peppercorns.

  1. Initially cooked mushrooms are fried in hot oil.
  2. Prepare a quick marinade for mushrooms, mixing all the ingredients, and pour the mixture of mushrooms.
  3. After cooling, the appetizer 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. Optionally, you can add a pinch of sugar mixture or a small amount of honey and add a little crushed chili pepper.

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

  1. Heat the butter, fry half the garlic in it for 4 minutes, then lay the mushrooms and fry for another 5 minutes.
  2. Delicious marinade for champignons from the oil is supplemented with lemon juice, greens, garlic, pepper, salt, mix the mushroom mass and leave for a day.

Marinated Champignons in Soy Sauce

Cook mushrooms marinated mushrooms quickly and tasty can be in soy sauce. Unusual savor to the snack will be given by balsamic vinegar, added at the end of the heat treatment of the base product. Its quantity specified in the recipe can be changed to your liking. Sugar can be replaced with honey, which is added along with vinegar.

  • champignons - 1 kg,
  • soy sauce - 100 ml,
  • vegetable oil and balsamic vinegar - 100 ml,
  • salt - 1 tsp,
  • sugar - 2 tsp.
  • laurel - 2 pcs.,
  • pepper.

  1. Combine in a pan soy sauce vegetable oil, pepper, laurel, sugar and salt, heated with stirring, lay the mushrooms.
  2. Cover the container with a lid and boil 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 to understand how you can pickle champignons for frying in a pan. Even without preliminary preparation, the mushrooms are always appetizing, tasty and fragrant, and with the addition of the product the appropriate marinade mixture turns into a real culinary masterpiece.

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

  1. Washed champignons shred plates or slices.
  2. Crushed in a blender garlic, rosemary, parsley, adding oil, salt, pepper.
  3. Spread the mixture to the mushrooms, mix, leave for 30 minutes.
  4. Fry pickled champignons in a pan until cooked, stirring.

Marinated champignons in the oven

Marinades for champignons in the oven can be very diverse and consist of all sorts of spicy ingredients, spicy additives and spices. In this case, the simplest, but no less tasty, variant of the marinade mixture based on mayonnaise, in which greens, pepper mixture and garlic is added, is presented.

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

  1. Washed mushrooms are mixed with mayonnaise, chopped greens, garlic and seasonings, salt and pepper a lot to taste.
  2. Leave the mushrooms for 3 hours, then put it in a sleeve or a form with a lid and bake at 180 degrees for 30 minutes.

How to marinate mushrooms for the winter in banks?

Further, on how to pickle champignons for long-term storage, in order to open a jar of the blank when needed and use the contents as intended. It is important to choose the right mushrooms: they must be white, fresh, not overripe, with caps tight to the feet.

  • small champignons - 1 kg,
  • allspice and black pepper - 4 peas,
  • garlic - 5 cloves,
  • laurel and carnation - 2 pcs.,
  • salt - 1.5 tbsp. spoons
  • sugar - 1 tbsp. spoon,
  • Vinegar 9% - 100 ml.

  1. Washed mushrooms are boiled for 5 minutes in water, adding a tablespoon of vinegar, thrown back in a colander.
  2. In 1 liter of water, add salt, sugar, garlic, pepper, laurel and cloves.
  3. After boiling the marinade, mushrooms are dipped in it, boiled for 20 minutes.
  4. Pour the remaining vinegar, boil the billet for another 5 minutes.
  5. Sealed marinated champignons for winter in sterile jars and wrapped until cooled.

Champignons in Korean at home

If you like Korean cooked salads, you must have tried to make them yourself in your kitchen more than once. That's right, because you can control the quality of the ingredients of such salads now, and besides, if for some convincing reasons you don’t want to be too sour or too hot, you can always adjust the taste of such salads in your own way. Korean-style champignons are one of the most delicious dishes made using this technology, but you can create your own composition of vegetables and mushrooms. We offer to traditionally take carrots and onions, although it will be very tasty with both sweet juicy pepper and eggplant.

Ingredients for cooking champignons in Korean:

  • fresh champignons - 650 g
  • onion - 1 pc.
  • carrots - 1 pc.
  • vegetable oil - 3-5 st.l.
  • salt - 1.5 tsp
  • soy sauce - 2 tbsp.
  • sugar - 2 tsp.
  • vinegar - 2-3 tbsp.
  • garlic - 2 cloves
  • seasoning for Korean salads - to taste

Recipe champignons in Korean at home:

Mushrooms (small use whole, medium cut in half, and large cut into thick slices) cover with water and put boiled on the included plate. Boil, slightly salted, 5-10 minutes. We do not need to drain the broth from the mushrooms, we need a small amount for the marinade, and besides, we will need to mix warm mushrooms and spices, so after boiling the mushrooms, turn off the stove and leave them in the broth.

While the mushrooms are boiling, chop the carrots in thin bars with a knife or grated.

Chop the onion into quarters and chop the garlic.

Fry the onions only until softened.

As soon as he starts to get gold - add carrots. Lightly fry, we need and it is important to leave the carrots crispy.

Now you can drain the water from the boiled mushrooms (leave half a glass of pickle for the marinade), and put garlic in the warm boiled mushrooms.

There also shift the carrots and onions from the pan.

Prepare marinade for champignons in Korean: pour broth from mushrooms into a ladle or a small saucepan, add vegetable oil, a little soy sauce, a specified amount of sugar and table vinegar, as well as seasonings for Korean salads. If salt is not included in the seasoning, add salt.

Heat the marinade until the first signs of boiling appear, pour it into the center of the mushroom mixture.

Immerse mushrooms and vegetables under the marinade, leave for a day.

Before serving, sprinkle with sesame and greens.

Marinated champignons in Korean ready!

Option One

To make a starter, prepare the following ingredients:

  • 600 grams of fresh champignons (it is advisable to choose mushrooms of small and approximately the same size, so that the dish turns out to be not only delicious, but also beautiful),
  • three tablespoons of apple 6% vinegar,
  • 50-70 ml of vegetable oil (you can use sunflower, flaxseed, olive),
  • teaspoon ground coriander,
  • three tablespoons of soy sauce,
  • two small pods of hot pepper,
  • a small bunch of green dill,
  • bunch of parsley,
  • половина чайной ложки чёрного молотого перца,
  • примерно две столовых ложки кунжутных семян,
  • шесть зубчиков чеснока,
  • чайная ложка соли.

  1. Шампиньоны нужно тщательно вымыть в проточной воде. Петрушку с укропом промойте, отряхните, просушите и порубите мелко ножом. Garlic must be cleaned and skipped through a garlic press or chopped in another way. Hot pepper should also be finely chopped or crushed with a press.
  2. Pour butter into a cauldron or other dish with a sufficiently thick bottom, add coriander, ground pepper, chopped garlic, soy sauce and greens. Try this marinade to taste and, if desired, add more soy sauce or salt.
  3. Sesame seeds need to slightly fry until golden light shade on the pan without oil. Next, put them in the marinade.
  4. Now bring the mixture to a boil and immediately immerse the mushrooms in it. Keep them on fire for about three minutes, then take them off the stove. Cover with a lid and send at night in a cool place.
  5. Done!

Option Two

Tasty champignons will turn out, if you cook them with Bulgarian pepper. You will need:

  • 800-900 grams of fresh champignons,
  • two bell peppers,
  • two carrots,
  • two heads of onion or another onion,
  • 100 ml of vegetable oil,
  • three cloves of garlic,
  • a tablespoon of 9% or lower vinegar (for example, wine, apple or rice),
  • 1.5 tablespoons of sugar,
  • two teaspoons of salt
  • half a teaspoon of black ground pepper.

  1. Peel and chop the onions, for example, into half rings or small cubes. Wash carrots and cut them into thin strips or thin slices.
  2. Warm the butter well in the pan (use the entire volume) and fry the carrots and onions until they are golden.
  3. Mushrooms need to be washed, dried or wiped, cut into plates. In a saucepan, boil water, salt it and put the mushrooms in it. Boil them literally seven minutes, that's enough.
  4. Peel the Bulgarian peppers from the cores and seeds, cut them into long, beautiful straws and place them in a deep bowl with the mushrooms. Spread out roasted carrots and onions there.
  5. Now put the remaining ingredients in the container: vinegar, sugar, pepper and salt. Mix everything thoroughly but gently and leave to infuse and soak at room temperature for several hours. Then put the snack in the fridge and serve it the next day.

Option Three

This recipe is relatively simple and involves the use of the following ingredients:

  • 1 kilo fresh champignons
  • 500 ml of water
  • two tablespoons of sugar,
  • three tablespoons of vegetable oil,
  • three tablespoons of Korean seasoning (you can use spices for carrots),
  • three tablespoons of vinegar,
  • tablespoon of salt
  • onion head,
  • tablespoon of lemon juice.

  1. Mushrooms need to be well washed, if necessary, peeled and cut, if they are large (small ones can be left whole).
  2. Boil water in a saucepan, add vegetable oil, salt, sugar, vinegar, and spice to it.
  3. Put mushrooms in boiling marinade. When the liquid starts to boil again, mark for 3-5 minutes, this is enough for the mushrooms to cook, but do not boil soft and remain elastic.
  4. Now place a press on the mushrooms (for example, a plate with a can filled with water).
  5. Done!

Fourth option

For cooking you will need:

  • 500-600 grams of fresh mushrooms,
  • one large onion head,
  • four to five cloves of garlic,
  • 70 ml of vegetable oil
  • three to four tablespoons of vinegar,
  • dill and parsley to taste
  • ground pepper and salt to taste.

  1. Mushrooms need to be washed and boiled for about five to seven minutes, so that they become quite soft. Then throw them in a colander to allow excess liquid to drain.
  2. Next, chop the onion in half rings, garlic or finely chop, or chop in a garlic press.
  3. Put mushrooms, garlic and onions in a deep container, add vinegar, salt, pepper, vegetable oil and chopped greens there. Mix everything carefully remember.
  4. Leave the mushrooms to marinate for a few hours, or better all night.

Now you know what to do with mushrooms, and you can make a delicious and savory snack according to the best Korean traditions.

Korean specialties

The creators of the recipe for pickled mushrooms for a long time kept the way of their preparation secret. They did not cover the ingredients that gave the Korean-style dishes such a specific pleasant flavor. But then all the same it became known that Koreans prefer to cook mushrooms and vegetables with daikon and spicy spices. In this case, generously used vinegar.

Now champignons are easy to buy in any supermarket at any time of the year. The product is useful and safe for human health, when compared with wild mushrooms, which in some regions are even forbidden to collect, because they can easily accumulate toxins and poisons. And in artificially grown mushrooms there are no harmful substances. At the same time they are perfectly salting.

Usually, a snack is made a few days before the holiday, although there are faster recipes. Much depends on the spices used. If you prepare the dish in advance, then more time will be left directly on the holiday, in addition, so it is better soaked with the aromas of spices.

Of course, now almost any dish is easy to buy ready-made or try it in a restaurant. But self-cooked pickled champignons in Korean will not cause doubts about their composition.

Often mushrooms are pickled with onions, carrots, garlic, pepper. Russian cuisine is not as spicy as Korean, so it is worth considering not only very sharp cooking options, but also more gentle and gentle ones.

The method of pickling mushrooms

According to this recipe, Korean pickled mushrooms are not as sharp as the Koreans, but still very tasty and fragrant. The following products will be required:

  • a pound of fresh champignons,
  • medium bulb,
  • five cloves of garlic,
  • half a cup of vegetable oil,
  • three tablespoons of vinegar 9%,
  • coriander, greens, ground pepper.

First, wash the mushrooms in cool water. Remove all specks, attritions are cut off. Put the prepared mushrooms in a saucepan and boil over a quiet fire for about fifteen minutes. Salt is not required. Then the mushrooms are thrown back into a colander, gently squeeze and allow to cool.

Garlic with onion is peeled, minced and mixed in a deep container with mushrooms. Next, add the oil and vinegar with all the dry spices. Without Korean radish (daikon), the recipe will be considered incomplete, but it is not always easy to get, so you can limit yourself to traditional seasonings.

All is thoroughly mixed and cleaned for half an hour in the refrigerator. For full saturation, it is required to keep the snack in the cold for several days; to do this, it is transferred to a plastic container or a non-metallic dish with a sealed lid.

Before serving, the marinade is usually drained, but can also be served with it. Top decorated with fresh greens. Dill, parsley, cilantro or scallions are suitable for this purpose.

Crispy spicy champignons

More ingredients are needed to make this snack. But it will turn out more sharp and rich, and the mushrooms themselves - crispy. A set of products will be required.:

  • a pound of mushrooms,
  • bulb,
  • carrot,
  • Bulgarian pepper
  • soy sauce, table vinegar 9%,
  • sugar and salt
  • spices: black and red pepper, coriander, cloves, sesame,
  • vegetable oil, olive or corn,
  • greens to choose from.

Mushrooms are prepared in the usual way, cut into plates and boiled in lightly salted water for five minutes. Then washed in cool water, mixed with a small amount of soy sauce, leave for an hour.

Onion and garlic peel, chopped. Peppers and carrots are also peeled, tart carrots on a large grater, and peppers are cut with long strips. All vegetables are fried in butter until soft and put in a convenient container. They add a little vinegar, sugar and dry spices to taste.

The resulting marinade is poured into the prepared champignons, mixed, add chopped greens and cleaned in the refrigerator. You can eat a snack after two hours, but again it is better to let it stand longer.

Two simple recipes

If there is no time to cook the marinade and purchase all the necessary spices, but you want to pamper your loved ones with a Korean snack, you can ease the cooking process. This will require universal Korean seasoning, which can be found in supermarkets or on the market.

The mushrooms are first boiled for twenty minutes, adding 9% vinegar, oil, sugar, salt and Korean seasoning to the boiling water. Then cooled, put under a press and cleaned for fifteen hours in the refrigerator.

Before serving, just decorate with onion rings, fresh herbs and sprinkle with fresh lemon juice.

The second simple method of cooking involves boiling mushrooms in water with the addition of bay leaf. Fifteen minutes is enough. Then cool the mushrooms, add ground pepper, turmeric, coriander to them. Vegetable oil is heated and mushrooms are poured over it, vinegar is added with sugar, mixed.

Usually, such a snack is then laid out in glass jars along with the marinade and left for a day. You can store the product in the refrigerator for more than a week and it will not deteriorate.

Marinade for snacks

Mushrooms and oyster mushrooms are equally suitable for making this snack.. Take two kilograms of mushrooms. In addition, they require table vinegar, black pepper, sugar and dill.

The main ingredient is prepared in the usual way. Then cut it into very small pieces. If the champignons themselves are small, then they can be left as a whole - it will be even more beautiful to look on the table.

The product is put in a saucepan with water, add vinegar, sugar and salt. Spices - at the discretion of the cooking. Half an hour tormented on quiet fire. Brine requires a little over-salt - this is normal. Then the contents of the pan are cooled and put together with the brine in jars. They are covered with polyethylene covers and sent to a cold place for a day.

If only three to four hours are left before the festive meal, then you can resort to a quick cooking recipe. To do this, you must wash the selected mushrooms in the amount of one kilogram and cut into slices. After that, proceed to cooking the marinade. Water is poured into a convenient cooking container, salted and half a glass of vinegar and mushrooms are added after boiling. Cook for twenty minutes. A few minutes before the end of cooking, add sugar with pepper and a few bay leaves.

In the cooled form laid out on the banks and insist in the refrigerator for two hours. Of course, in a day they will be richer and more aromatic, but two hours is enough for the appetizer to impress everyone.

Often, the mushrooms are simply boiled or fried with onions and mixed with ready-made Korean carrots - a tasty snack with a characteristic spiciness and spicy aroma is also obtained. You can make a carrot yourself by any recipe or buy a pack of Korean seasoning. In many stores it is sold already in finished form - in portioned trays or by weight.

Korean-style champignons are a tasty and catchy snack. All lovers of spice and dishes of Korean cuisine should definitely try them. Each of the recipes is good in its own way, you can make a snack for each one and evaluate which one is preferable in a given situation.

Recipe "Korean champignons with sesame":

1. My mushrooms and boil them in boiling water for 15 minutes.
2. Prepare the marinade: mix the ingredients for the marinade with finely chopped garlic.
3. Throw the mushrooms in a colander and cool to room temperature.
4. Roast sesame in a hot hot skillet for 3-5 minutes.
5. Mix the mushrooms, marinade and sesame. Mix well and put in the fridge to marinate for at least 3 hours (ideally 12-15).
READY!
I advise you to view the video with the subtleties of cooking!

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February 8, 2016 Sergey Lukyanov # (author of the recipe)

February 8, 2016 mizinka #

February 8, 2016 Sergey Lukyanov # (author of the recipe)

February 8, 2016. Confectioner Natali #

February 8, 2016 Sergey Lukyanov # (author of the recipe)

February 8, 2016 Sevinchka

February 8, 2016 Sergey Lukyanov # (author of the recipe)

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Champignons in Korean without the addition of carrots

Cooking champignons in Korean without adding carrots is the easiest recipe. Mushrooms are sweet and sour, slightly spicy, with a pronounced garlic smell.

  • 700 grams of champignons
  • 5-7 cloves of garlic,
  • 1.5 tsp. Sahara,
  • 1 tsp salt,
  • 5 tbsp. l vegetable oils,
  • 4 tbsp. l apple cider vinegar,
  • 1 purple onion,
  • 2-3 sprigs of green parsley,
  • 1 tbsp. l Korean condiments for vegetables.

Use a simple step-by-step recipe with a photo of cooking champignons in Korean, which will simplify your efforts.

Put pure mushrooms in boiling water and boil for 10 minutes. over medium heat.

Put on a kitchen towel and leave to cool.

Cut into strips or cut into 2-4 pieces.

In a separate bowl, combine crushed garlic, seasoning for vegetables, salt and sugar, oil and vinegar, mix.

Add peeled and diced onion and chop the parsley.

Pour into the Korean fill and fill the mushrooms.

Mix, put in a plastic container or enameled container.

Refrigerate for a few hours, ideally at night, so that the mushrooms pickle well.

Korean-style champignons are perfect for baked potatoes or boiled slices.

Recipe for champignons with carrot marinated Korean style

Champignons with carrot marinated in Korean, perfectly combined with any side dishes. This savory cold snack with a rich aroma will decorate any meal.

  • 600-700 grams of champignons
  • 400 ml of water
  • 1 st. l salt and sugar
  • 2 tbsp. l 9% vinegar,
  • 5 grains of allspice and black pepper,
  • 2 leaves of laurel.

Marinade for carrots:

  • 400 g carrots,
  • 1 tbsp. l Sahara,
  • ½ tsp salt,
  • 1 onion,
  • 2 tbsp. l 6% vinegar,
  • For ½ tsp. coriander, black pepper and paprika,
  • 4 cloves of garlic,
  • 3 tbsp. l vegetable oils.

The recipe for cooking mushrooms with carrots in Korean is described step by step.

  1. Mushrooms after cleaning, cut into strips or cubes, put in water and boil for 10-15 minutes.
  2. Add salt and sugar, vinegar, peppercorns and bay leaf, let boil for 10 minutes.
  3. Turn off the heat and leave the mushrooms in the marinade until cool.
  4. Grate carrots on a Korean grater, add salt and sugar to it, rub it lightly with your hands and leave for 15 minutes.
  5. Sprinkle carrots with coriander, black pepper and paprika, add crushed garlic, do not mix.
  6. Heat oil in a pan, pour on carrots and mix immediately.
  7. Fry the diced onion until lightly golden in color and pour into the carrots.
  8. Spoon the mushrooms with a slotted spoon, add to the carrots and mix.
  9. Put the whole mass in a plastic bucket, cover with a lid and refrigerate for 3-4 hours.

Champignons in Korean style with onion

Fast Korean champignons can be made just before the arrival of guests. Everything will depend on your desire and selected spices for pickling.

  • 500 g of champignons,
  • 1 bow,
  • 7 cloves of garlic,
  • 50 ml of vegetable oil,
  • 3-4 Art. l vinegar,
  • 1 tsp Sahara,
  • Salt to taste, coriander and black pepper.

Quickly cooked champignons in Korean recipe will help with a detailed description of the process.

  1. Mushrooms are washed, boiled in boiling water for 15 minutes, reclined in a colander, left to drain, then cut into a convenient way.
  2. Peeled garlic and onions are finely ground and combined with mushrooms.
  3. Масло нагревается на сковороде, добавляется сахар, соль, молотый кориандр, перец и уксус.
  4. Всё вливается в грибы, перемешивается и выкладывается в пластиковый контейнер.
  5. Ставится в холодильник на 1,5-2 ч и затем закуска готова к употреблению.

Как приготовить шампиньоны по-корейски с соевым соусом

The recipe for champignon mushrooms cooked in Korean with the addition of soy sauce is another version of a delicious and flavorful snack. Only 30 min. on cooking, and the mushroom dish is ready!

  • 700 grams of champignons
  • 5 cloves of garlic,
  • 1/3 tsp cumin and sesame,
  • 50 ml of vegetable oil,
  • 4 tbsp. l apple cider vinegar,
  • 3 tbsp. l soy sauce
  • 1 bunch of parsley,
  • 8 black peppercorns,
  • 5 allspice peppers,
  • Salt - to taste
  • 3 leaves of laurel.

At home, the recipe for cooking mushrooms in Korean is easy to perform, if you follow the step by step description.

  1. Peel the mushrooms, boil in boiling water for 15 minutes, let cool and cut into slices.
  2. Peel the garlic, wash and chop it with a knife, wash the greens and chop.
  3. Combine butter, soy sauce, vinegar, garlic, herbs and other spices in an enamel container.
  4. Fry the cumin and sesame for 2-3 minutes. in a dry frying pan and pour into the marinade.
  5. Mushrooms pour the marinade, mix well, put in a plastic or glass dish, cover and refrigerate for 10-12 hours.

The recipe for champignon mushrooms in Korean style with carrots and chili

Probably, there is no such person who would not like the carrots cooked in Korean. Try to surprise your household and cook mushrooms mushrooms with carrots in Korean, and even with chili pepper.

  • 1 kg of champignons,
  • 1 carrot,
  • 2 bulbs,
  • 5 cloves of garlic,
  • ½ chilli pod,
  • Salt to taste
  • 100 ml vegetable oil,
  • 1 tbsp. l Sahara,
  • 1 tsp ground coriander,
  • 3 tbsp. l apple cider vinegar.

The recipe for cooking champignons in Korean is very simple, if you follow the description of the process.

  1. Mushrooms are boiled for 15 minutes, laid out on a kitchen towel and cool.
  2. Cut into strips and laid out in an enameled container.
  3. Carrots, onions and garlic are peeled, finely crushed with a knife and laid out in hot oil.
  4. Roast 5 min. over low heat, add diced chili pepper, pour in vinegar, add sugar, add coriander and salt to taste.
  5. The whole mass is burned for 5 minutes. over minimal heat and pours into the mushrooms.
  6. Gently mixed and after cooling, put in the refrigerator for the night, although after 5-6 hours the snack is ready.

How to pickle champignons in Korean with vegetables

This savory snack will surely appeal to lovers of spicy oriental dishes. How to pickle champignons in Korean style with vegetables to decorate a festive table with a spicy dish?

  • 600 grams of champignons
  • 3 eggplants,
  • 1 carrot and onion,
  • 200 ml of vegetable oil,
  • 100 ml apple cider vinegar,
  • 2 tbsp. l Sahara,
  • 1 tbsp. l salt,
  • 7 cloves of garlic,
  • 1 tsp. ground black pepper and coriander.

How to make champignons in Korean with vegetables, learn from a phased description of the recipe.

  1. Boil cleaned and washed mushrooms for 15 minutes. in boiling water, let cool and cut into strips.
  2. Peel the eggplants, cut them into small cubes, put them in a colander and blanch in boiling water for 5-7 minutes.
  3. Grate carrots on a Korean grater, combine with mushrooms and eggplants, add crushed garlic.
  4. In oil, fry the diced onion, add coriander and ground pepper, salt and sugar, pour in vinegar and fry for 3-5 minutes.
  5. Pour into mushrooms and vegetables, mix, so that spices and spices are evenly distributed throughout the mass.
  6. Put in a cool place and insist 24 hours.

How to make champignons with cauliflower and coriander in Korean

On the market, Korean-style pickled cauliflower with mushrooms is quite expensive. We suggest cooking home-made champignons with cauliflower in Korean, and make sure that the appetizer is no worse than the purchased one, and even vice versa.

  • 700 g of cauliflower,
  • 500 g of champignons,
  • 1 carrot,
  • 4 cloves of garlic,
  • 200 ml of 9% vinegar,
  • 1.5 Art. l salt,
  • 2 tbsp. l Sahara,
  • 100 ml vegetable oil,
  • 1 liter of water
  • For ½ tsp. ground coriander and sweet paprika,
  • 1/3 tsp red and black ground pepper,
  • 4 leaves of laurel.

The recipe for cooking cauliflower with champignons in Korean style is described in detail - use it.

  1. Boil mushrooms for 10 minutes., Fold in a colander and after cooling down, cut into strips.
  2. Cabbage disassembled into inflorescences, put in a saucepan, add water and boil for 5 minutes.
  3. In a separate saucepan, let the water boil from the recipe, add sugar, salt, oil, vinegar and boil for 3 minutes.
  4. Pour the cabbage and mushrooms inflorescences, leave in a cool place until cool.
  5. Grate carrots on a Korean grater, finely chop the garlic with a knife.
  6. Already in the cooled marinade add carrots, garlic, and all the remaining spices and spices.
  7. Mix thoroughly, leave to marinate for 5-6 hours.
  8. Put in a deep salad bowl without marinade and put on the table. You can store such a snack without marinade in the refrigerator for no more than 5 days.

Champignons in Korean with carrots and sesame

We offer a recipe for cooking champignons in Korean style with carrots and sesame. The taste of savory dishes will pleasantly surprise you and, having tried it once, you will never refuse from its repeated preparation.

  • 800 g champignons,
  • 1 onion head,
  • 1 carrot,
  • 1 sweet pepper,
  • 4 tbsp. l vegetable oils,
  • Salt - to taste
  • 1 tbsp. l Sahara,
  • 20 g sesame seeds,
  • 2 tbsp. l vinegar 9%,
  • 4 cloves of garlic,
  • ½ tsp ground coriander and ground black pepper.

Use the step-by-step recipe with a photo of cooking champignon mushrooms in Korean with sesame.

  1. Clean the mushrooms, cut into slices, put in boiling water and boil for 5 minutes.
  2. Throw back in a colander and leave excess liquid to drain.
  3. Chop the onions into cubes, rub carrots on a Korean grater, cut the Bulgarian pepper into noodles.
  4. Heat the oil in a frying pan, lay the onions and fry to a slightly golden color.
  5. Add carrots and continue to fry for 5 minutes.
  6. Put the mushrooms in a plastic container, add ground coriander, pepper, and also add onions and carrots.
  7. Stir, add salt to taste, sugar, crushed garlic and pour in vinegar.
  8. Stir again, fry for 3 minutes. Sesame in a dry frying pan and put in mushrooms.
  9. Stir thoroughly and leave the pickle in the fridge for 2-3 hours. During this time, mix the pickled mushrooms several times so that they are better soaked in the marinade.

Korean champignons for the winter: a recipe for snacks with video

The recipe for cooking champignons in Korean for the winter is one of the most popular among many housewives. There is nothing better than a similar snack, which is used both as an additional ingredient in many dishes, and as an independent dish.

  • 4 kg boiled champignons,
  • 1.5 kg of onions,
  • 1 kg of carrots,
  • 15 cloves of garlic,
  • 2 hot peppers,
  • 2 packs of Korean seasoning for vegetables,
  • 350 ml of vegetable oil refined,
  • 200 ml of table vinegar 9%,
  • 9 tsp. salt,
  • 7 tbsp. l sugar (no slides).

After a detailed description of the recipe, also watch the video of champignon cooking in Korean for the winter.

  1. Mushrooms combine in one large enameled container with grated carrot on a Korean grater, add salt and sugar, mix.
  2. Add seasoning for vegetables in Korean and mix thoroughly again.
  3. Peel the onions, pour into the oil heated in a pan and fry to a small blush.
  4. Pour into the mushrooms, mix, add crushed garlic, cut into thin quarters hot pepper, pour vinegar.
  5. Stir, arrange in sterilized jars, cover with lids and put in a saucepan with warm water (be sure to put a small kitchen towel at the bottom of the pan).
  6. Sterilize in boiling water for 30 minutes, roll up, turn upside down and cover with a blanket on top.
  7. Give the jars of mushrooms to cool completely and remove to a cool place. Store Korean mushroom snack for no more than 10 months.

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