Pickled champignons - 10 delicious recipes at home

Pickled champignons are a great appetizer that perfectly complements various dishes. Here we show how to cook them at home, in Korean, with garlic, with onions, in oil, with soy sauce, with apple cider vinegar, in mayonnaise for the grill and for baking in the oven.

A quick and delicious recipe for pickled champignons at home

The mushroom marinade consists of water, salt, sugar, garlic, pepper, vinegar, bay leaf and vegetable oil. According to this recipe, the mushrooms are moderately salty and slightly sour thanks to the vinegar.

Cooking time: 6 h. 30 min.

Cooking time: 15 min.

Servings - 5.

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  Pour water into a saucepan of a suitable size and set on fire. Bring to a boil and toss in the bay leaf and pepper. We cook everything for about 5 minutes.
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  Then add salt and sugar. Stir until completely dissolved. We leave the pot on the stove.
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  After a couple of minutes, pour in 2 tablespoons of vinegar and vegetable oil.
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  Rinse the champignons thoroughly under warm water. The main thing is that there is no debris and dirt left in them.
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  Put the pure mushrooms in a saucepan with marinade and cook everything for 5-6 minutes.
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  After this time, remove the pan from the heat and let it cool completely. Only then can we begin to lay out the mushrooms. First fill the suitable glass with mushrooms and pour brine on top. We store the finished snack in the refrigerator.
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  Let the mushrooms stand in the refrigerator for about 6 hours. We serve champignons to the table along with your favorite dishes. Bon Appetit!

How to cook Korean style pickled mushrooms at home?

The marinade for this mushroom cooking option is made from vegetable oil, vinegar, soy sauce, coriander, pepper, bay leaf, herbs, sesame seeds, garlic and salt. Such a set of ingredients gives the appetizer a spice and oriental flavor.

Cooking time: 8 h. 30 min.

Cooking time: 30 min.

Servings - 5.

Ingredients:

• Champignons - 500 gr.
• Water - 700 ml.
• Vegetable oil - 50 ml.
• Table vinegar 6% - 2 tablespoons
• Soy sauce - 1 tablespoon
• Ground coriander - 1 tsp
• Bitter pepper - 1 pod.
• Bay leaf - 2 pcs.
• Parsley - 1 bunch.
• Ground black pepper - 1/6 tsp
• Sesame - 15 gr.
• Garlic - 1 head.
• Salt to taste.

Cooking process:

1. We wash the mushrooms thoroughly under warm water to get rid of all the dirt. Then we put them in a convenient saucepan and fill with water. Add salt to taste and set over high heat. Bring to a boil and reduce heat. We continue to cook for another 20 minutes.
2. Let's start preparing the marinade. Pour vegetable oil, soy sauce and vinegar into a deep container. Finely chop the parsley and add to the bowl. Next, add coriander, black pepper, hot pepper, bay leaf and finely chopped garlic. We mix everything thoroughly and taste.Add salt if necessary.
3. Pour sesame seeds into a dry frying pan and fry it until golden brown, stirring constantly. It roasts very quickly, so it is important not to overcook it.
4. We send golden sesame seeds to an almost ready marinade and mix well.
5. During this time, mushrooms were cooked. We get them out of the water using a slotted spoon to get rid of excess liquid. You can also use a colander. We shift the mushrooms to the marinade.
6. Mix everything thoroughly so that the mushrooms are completely covered with marinade.
7. Cover the container with mushrooms with a lid or plate on top and send it to the refrigerator for at least 8 hours. During this time, the mushrooms should be mixed several times. Serve as a snack. Bon Appetit!

A very quick recipe for pickled champignons in 5 minutes

This recipe uses salt, sugar, coriander, cloves, peppers, garlic, bay leaves, vegetable oil, and vinegar for the marinade. Time is saved due to the fact that the mushrooms are cooked simultaneously with the marinade. You just need to let the mushrooms cool in the refrigerator.

Cooking time: 10 min.

Cooking time: 5 min.

Servings - 10.

Ingredients:

• Champignons - 1 kg.
• Water - 500 ml.
• Salt - 1 tablespoon
• Sugar - 1 tablespoon
• Coriander - 1 tsp
• Cloves - 1-2 pcs.
• Black peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Garlic - 5 cloves.
• Bay leaf - 2 pcs.
• Vegetable oil - 50 ml.
• Vinegar 6% - 4 tablespoons

Cooking process:

1. Rinse the champignons thoroughly under warm water and cut the legs. Cut the larger mushrooms into 2 parts.
2. Pour water, sunflower oil into a suitable saucepan and add salt, sugar, coriander, cloves, pepper, garlic and bay leaf.
3. Next, put the washed mushrooms in the water and put the pan on high heat. Let the water boil and continue to cook for 5 minutes. Now add vinegar, stir and bring to a boil again. We remove the pan from the heat.
4. We transfer the mushrooms to a convenient container in which we will store the mushrooms. Let them cool down and the appetizer is ready to serve. However, it is better to put it in the refrigerator so that the mushrooms are completely cooled and marinated well.
5. Serve pickled champignons with herbs and onions. Mushrooms can be refrigerated for up to a week. Bon Appetit!

An easy way to make pickled mushrooms with garlic

To prepare the marinade, we need dill, salt, vinegar, vegetable oil, bay leaves, black pepper and garlic. Thanks to the last ingredient, the mushrooms will acquire a spicy and very pleasant taste that will go well with your favorite dishes.

Cooking time: 2 hours.

Cooking time: 15 min.

Servings - 10.

Ingredients:

• Champignons - 1 kg.
• Dill - 1 bunch.
• Salt - 1.5 tsp
• Table vinegar 5% - 120 ml.
• Vegetable oil - 0.5 tbsp.
• Bay leaf - 5 pcs.
• Black peppercorns - 2 tsp
• Water - 6 tbsp.
• Garlic - 1 head.

Cooking process:

1. In a convenient container, mix vegetable oil, vinegar, salt, bay leaf and black pepper. Pass the garlic through a press or chop very finely and add to the rest of the ingredients.
2. Pour the marinade into a saucepan and put on fire. Bring the mixture to a boil.
3. We wash the dill under cool water, dry it, remove the stems and chop finely.
4. Add mushrooms to the boiled marinade and cook everything for about 7-10 minutes.
5. After the necessary time, remove the pan from the heat and add the dill there. Mix everything and leave the mushrooms to cool.
6. After the mushrooms in the marinade have cooled, put the pan in the refrigerator overnight. Then you can roll the mushrooms into jars or serve immediately. Bon Appetit!

How to pickle mushrooms with onions at home?

In this recipe, the onion is cut into half rings and soaked in vinegar. This keeps it crispy, yet sweet at the same time. It also uses sweet bell pepper, which gives the pickled mushrooms a pleasant aroma and taste.

Cooking time: 30 min.

Cooking time: 15 min.

Servings - 5.

Ingredients:

• Champignons - 500 gr.
• Water - 500 ml.
• Salt - 1.5 tablespoons
• Sugar - 0.5 tbsp
• Onions - 1 pc.
• Vinegar 9% - 50 ml.
• Bay leaf - 2 pcs.
• Allspice peas - 5 pcs.
• Coriander seeds - 0.5 tsp
• Bulgarian pepper - 0.5 pcs.

Cooking process:

1. First, we start pickling the onions. First, we clean it and cut it into half rings. We move it into a separate container and fill it with vinegar on top.
2. Wash the mushrooms thoroughly under water to get rid of all the dirt. We also cut off the tips on the mushroom legs. Next, take a suitable saucepan, pour water into it and add a tablespoon of salt. We put on the fire and wait for the water to boil. Then we send the mushrooms there and cook for about 10 minutes. Put the ready-made champignons into a colander and pour out the brine. We transfer the mushrooms to a separate container.
3. Let's start preparing the marinade. Pour water into a saucepan and send it to the fire. Once the water has boiled, add sugar, salt, bay leaf, pepper and coriander. We mix everything.
4. Add mushrooms to the marinade. We take out the seeds from the bell pepper and cut it into strips. We send it to the champignons. Cover with a lid and bring to a boil. Remove the pan from the heat.
5. Now add the onion pickled in vinegar to the mushrooms and mix. Then cover with a lid and let the contents cool completely. Next, you can put the mushrooms in jars and refrigerate.
6. Leave the mushrooms to marinate in the cold overnight. The appetizer is ready. Bon Appetit!

Fragrant champignons marinated in soy sauce with sesame seeds

The soy sauce, combined with other spices and ingredients, gives the mushrooms a pleasant, slightly salty flavor that fits perfectly into the dish. This is a great appetizer that can also be added to salads and other dishes.

Cooking time: 20 min.

Cooking time: 5 min.

Servings - 4.

Ingredients:

• Champignons - 400 gr.
• Garlic - 4 cloves.
• Sesame seeds - 1.5 tsp
• Vegetable oil - 50 ml.
• Apple cider vinegar - 50 ml.
• Soy sauce - 2 tablespoons
• Parsley - 0.5 bunch.
• Allspice peas - 6 pcs.
• Bay leaf - 2 pcs.
• Salt to taste.
• Sugar - 1 tsp
• Ground coriander - ½ tsp

Cooking process:

1. Small mushrooms are best for this recipe. Wash the mushrooms thoroughly under water. Pour water into a saucepan, add salt, bay leaf and pepper. We bring to a boil and put the mushrooms into the water. Cook for 15 minutes.
2. Put the ready-made champignons in a colander and let cool completely.
3. Let's start preparing the marinade. Add vegetable oil, apple cider vinegar, soy sauce, coriander and sugar to a suitable container. Finely chop the parsley, and pass the garlic through a press or chop very finely and send it to the marinade. Mix everything well.
4. Pour sesame seeds into a dry frying pan and fry until golden brown. It is important not to overcook it as it cooks very quickly.
5. Add the fried sesame seeds to the marinade container and stir.
6. Finally, add the cooled mushrooms and mix them thoroughly with the marinade. We cover the container with a lid or plate and send it to the refrigerator to brew for 8 hours. Stir the mushrooms from time to time.
7. Pickled champignons are ready. Serve as an appetizer or as an ingredient in a salad. Bon Appetit!

Step-by-step recipe for making pickled champignons in oil

This recipe uses olive oil, as it not only has a lot of useful properties, but also a great taste, which is ideal for marinade. Tarragon, lemon, paprika, garlic, black pepper, salt and sugar are also added to it.

Cooking time: 20 min.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Olive oil - 1.5 tbsp.
• Tarragon - 1 bunch.
• Ground sweet paprika - 2 tsp
• Garlic - 6 cloves.
• Ground black pepper - 1 tsp
• Sugar to taste.
• Lemon - 1 pc.
• Parsley - 1 bunch.
• Sea salt - 2 tsp
• Champignons - 500 gr.

Cooking process:

1. We clean the cloves of garlic and cut them lengthwise into 2 parts.
2. Pour the lemon over with boiling water and remove the zest from it on a fine grater. Then we squeeze the juice out of it.
3. It is best to use small mushrooms for this recipe. We wash the mushrooms well under water and let them dry.
4. Heat all the olive oil in a frying pan and add salt, garlic, lemon zest to it. Warm up over low heat for about 3 minutes, stirring occasionally.
5. Now we send the mushrooms to the pan. Stir and let it simmer in oil for 2 minutes. Then turn off the heat and leave the mushrooms to cool completely. When everything has cooled down, we transfer it to a container with a lid. Add black pepper, paprika and lemon juice there. Mix everything well. Take tarragon leaves and parsley stalks. We knead them with our fingers, fasten them with a thread and send them to the marinade.
6. Finely chop the leaves of tarragon and parsley and place with the mushrooms. We mix. We close the container tightly with a lid and send it to the refrigerator for at least a day. Better for 2-3 days. During this time, turn the container upside down several times.
7. Pickled champignons are ready. The leftover marinade can be used as a salad dressing or in other dishes. Bon Appetit!

A simple and quick recipe for pickled champignons with apple cider vinegar

This version of pickled mushrooms is very quick and easy to prepare. Apple cider vinegar gives an unusual taste and aroma that fits perfectly into the marinade.

Cooking time: 50 min.

Cooking time: 10 min.

Servings - 5.

Ingredients:

• Champignons - 500 gr.
• Apple cider vinegar - 70 gr.
• Carnation - 3 pcs.
• Black peppercorns - 7 pcs.
• Garlic - 3 cloves.
• Bay leaf - 2 pcs.
• Salt - 7 gr.
• Sugar - 15 gr.
• Bulb onions - ½ pc.

Cooking process:

1. Wash the champignons thoroughly under warm water and cut off the lower part of the leg. If the mushrooms are too large, then cut them into several pieces. Cook small mushrooms whole.
2. Peel and chop the garlic with a knife or pass through a press.
3. Put mushrooms, finely chopped garlic, cloves, black pepper, bay leaves, apple cider vinegar, sugar and salt in a suitable saucepan.
4. We close the pan with a lid and send it to the fire. After a few minutes, the mushrooms will start up the water. Cook them over medium heat for about 5 minutes. In the process, mix everything a couple of times.
5. Transfer the ready-made champignons from the pan into a convenient container and let cool. The appetizer is ready. Before serving, you can add chopped onions and vegetable oil to the mushrooms. Bon Appetit!

How to deliciously marinate mushrooms in mayonnaise for barbecue?

Marinade consists of very simple ingredients: mayonnaise, salt, lemon juice and garlic. However, wonderful mushrooms cooked on the grill are obtained from it, which will become a worthy competitor to meat kebabs.

Cooking time: 35 min.

Cooking time: 10 min.

Servings - 3.

Ingredients:

• Champignons - 300 gr.
• Mayonnaise - 2 tablespoons
• Salt to taste.
• Lemon juice - 1 tsp
• Garlic - 1 clove.

Cooking process:

1. Wash the champignons thoroughly under cold running water. We cut the legs, and put the caps in a bowl or bag in which the mushrooms will be pickled.
2. Put mayonnaise in a convenient container, add salt and freshly squeezed lemon juice. We mix everything.
3. Then finely chop the garlic or pass it through a press and add to the mayonnaise. Mix well. If desired, you can finely chop any greens and also send them to the marinade.
4. Make small holes in the mushrooms with a fork. This way the mushrooms will marinate better. We send them to the marinade and mix thoroughly so that it covers each mushroom. We marinate for at least 15 minutes, but it is better to leave it for a couple of hours.
5. Now we string the champignons on skewers.
6. Cooking mushrooms on the grill for about 15 minutes. The coals should be well heated. Rotate the skewers periodically until a golden crust appears. We check the readiness by cutting off a small piece from the mushroom. Serve ready-made mushrooms with fresh vegetables or sauce. Bon Appetit!

How to marinate mushrooms yourself for baking in the oven?

It is best to bake these mushrooms whole. This way they will not lose their taste and aroma. The marinade includes garlic, balsamic wine vinegar, vegetable oil, spices, salt and pepper. Thus, the mushrooms will be very aromatic and tasty. They will be a great addition to the main course.

Cooking time: 90 min.

Cooking time: 50 min.

Servings - 8.

Ingredients:

• Champignons - 800 gr.
• Garlic - 4 cloves.
• Balsamic Wine Vinegar - 40 ml.
• Vegetable oil - 5 tablespoons
• Hops-suneli - 0.5 tsp
• Provencal herbs - 0.5 tsp
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Wash the champignons thoroughly and let them dry on a paper towel. If necessary, cut off the lower part of the leg. Chop the garlic with a knife or pass through a press. We take a suitable container and send garlic, vegetable oil, balsamic vinegar, salt, pepper, suneli hops and Provencal herbs there.
2. Mix everything thoroughly to get a homogeneous sauce.
3. We shift the champignons into a deep container and fill them with marinade. Stir until each mushroom is covered with sauce. Leave to marinate for 20 minutes.
4. Now we shift the mushrooms into a mold in which we will bake them. Preheat the oven to 200^OC and cook the mushrooms for about 15 minutes.
5. While cooking, sometimes stir the mushrooms so that they bake evenly. We serve ready-made mushrooms as an appetizer or a side dish for the main course. Bon Appetit!