Pickled champignons » Culinary recipes of dishes with photos. home cuisine

I really like mushrooms. You can put an end to this and immediately start describing the recipe. But I can’t do that, I must add that I love champignons the most — they are on the first place in my ranking of the most delicious mushrooms.

Today I will prepare a quick dish that lasts a long time in the refrigerator – homemade pickled mushrooms. Don’t get me wrong, I also love noble porcini mushrooms, but due to their availability, porcini mushrooms are, after all, out of competition.

They can be fried, stewed, added to soup, pasta, salads – in general, these are the most versatile mushrooms, they require a minimum of effort during processing. Pickled champignons are easy to prepare and, at the same time, a tasty snack, which, made at home, is much tastier than store-bought.

Ingredients:
— champignons — 0,5 kg;
— onion — 1 pc. (you can, of course, use shallots, but it was not found in the nearest store);
– white wine vinegar – to taste;
– olive oil – 5-6 tbsp. l.;
– fresh cilantro – to taste;
– salt pepper.

How to cook pickled mushrooms.

First, wash the mushrooms and, if they are large, cut them into four parts.

Pour boiling water over the onion and leave for five minutes. This is necessary in order for the bitterness to come out of the onion.

Wash the onion with cold water and set aside for now.

We put a frying pan with a thick bottom on the fire and heat it properly. Pour in the oil and heat it up well. Throw mushrooms on the pan. It is important to remember that the fire should be high, and the oil should be well heated, the mushrooms should be fried!

When the mushrooms become golden, add onions, salt, pepper and fry for a few more minutes.

Now it’s vinegar’s turn. Pour in a thin stream – it is important – over the side of the pan. In no case not in the middle – mushrooms should not be stewed. If you like it sharper – pour more, I poured one circle with a thin stream along the side.

Let’s fry for a few more minutes. Add a little more oil – literally a few spoons – and turn it off after a few minutes. Transfer to a deep dish.

Sprinkle with chopped cilantro, it can be replaced with parsley or tarragon if desired.

Mix and leave to cool. Mushrooms should be infused for at least an hour before serving, ideally several hours.