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Marinated champignons

Author
Cookinero 2 Dec 2022
15370
Marinated champignons

If you have never cooked pickled champignons in your life, then by all means do it. They are good in every way! Firstly, this appetizer has a surprisingly spicy taste. Secondly, it is prepared quite simply, and most importantly, quickly. Finally, pickled champignons can be made at any time, in any season, when you want to. At least for Easter, at least for the New Year! After all, as you know, champignons can be bought without any problems at the nearest convenience store, and at a very affordable price. And then everything is simple: follow the instructions of our recipe and enjoy new, certainly pleasant gastronomic experiences!

How to cook Marinated champignons

Step 1

Marinated champignons

Prepare mushrooms for pickling. To do this, clean the mushrooms and wipe with a damp cloth (do not wash, otherwise they will get wet). Then put in a wide saucepan, pour water mixed with 0.5 tbsp. l. vinegar.

Step 2

Marinated champignons

Place the saucepan with mushrooms over high heat and bring to a boil. Remove the foam with a slotted spoon, reduce the heat to medium and cook for 15 minutes. Throw the mushrooms in a colander.

Step 3

Marinated champignons

Peel the onion and garlic for the marinade, finely chop. Wash red pepper, dry and cut in half. Remove the stalk with seeds, finely chop the pulp.

Step 4

Marinated champignons

Sort the dill and green onions for the marinade, then rinse with running water and dry well, spreading out on a paper towel. Finely chop the greens.

Step 5

Marinated champignons

Place prepared mushrooms in a large bowl. Add onion, garlic, pepper, herbs, sugar and salt. Mix. Put the bay leaf, pour in the remaining vinegar. Cover the bowl with champignons with cling film and leave at room temperature for 2 hours.

Marinated champignons - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini or white button mushrooms, but adjust cooking times as thicker mushrooms may need longer to cook.
When stored in an airtight container, marinated champignons can last up to 1 week in the refrigerator.
Yes, this recipe is low-carb as champignons and the marinade ingredients are naturally low in carbohydrates.
For a milder taste, substitute vinegar with lemon juice, though the pickling effect may be slightly less pronounced.
Serve them as a tangy appetizer, on toast, or as a side to grilled meats or a cheese platter for added flavor.
Freezing is not recommended as the texture of the mushrooms may become mushy upon thawing.
Halve all ingredients proportionally, but ensure there’s enough marinade to cover the mushrooms for even flavor.
Yes, this recipe is vegan-friendly as it contains no animal products.
You can omit the red pepper or use a pinch of red pepper flakes for a similar spicy touch.

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