Pickled mushrooms: simple recipes
Pickled mushrooms are a traditional appetizer, an indispensable element of almost any meal. Mushrooms can be served both directly in the marinade, and onions, green and onions, with garlic-sour cream sauce or simply in sour cream.
Pickled mushrooms are part of many dishes: appetizers, cold and hot salads, they can be served on croutons, sandwiches, tartlets.
There are several traditional ways of preparing pickled mushrooms, they differ in pickling technology. Among the classic methods of pickling are:
- Hot pickling
- Cold pickling
- Quick pickling
The first two methods are used for further long-term storage of pickled mushrooms, the third method is only suitable as preparation for serving.
Learn more about each method.
Pickled mushrooms: hot pickled
So you can cook almost any mushroom. Essence: mushrooms are boiled in a marinade until cooked.
Edible mushrooms can be pickled immediately, no pre-cooking is required. For conditionally edible mushrooms, pre-boiling or soaking is necessary.What kind of pre-treatment is needed for a particular type of mushroom, read the description for the mushroom.In order for the marinade to be light and transparent, it is recommended that even edible mushrooms be brought to a boil before marinating, until a rich foam is formed, drain the water, rinse the mushrooms and only then proceed to marinating. Some loss of mushroom flavor with this treatment is inevitable.
Mushrooms prepared for pickling are poured with marinade, brought to a boil and marinated over low heat until cooked. The pickling time is slightly different for different types of mushrooms, on average it is 20-25-30 minutes. For pre-boiled mushrooms, this time should be reduced by 5-10 minutes. For large mushrooms, if we do not cut them into pieces, the marinating time should be slightly increased.To ensure that all pickled mushrooms cooked at one time are to the same degree of readiness, mushrooms of about the same size should be selected in one pan.
Cool the prepared pickled mushrooms slightly, arrange in jars with the marinade, close with tight lids. Store in a cool dark place, you can keep in the closet in the apartment.
No storage required in a cellar or refrigerator.
You can eat such mushrooms immediately after cooling, but it is better to let them stand for a couple of days: the taste will be brighter.
Pickled mushrooms: cold pickling
Difference from hot marinating: mushrooms are not boiled in a marinade, but are poured with ready-made marinade and left in a cool place until tender.
For cold pickling, boil the mushrooms first. We do not boil until fully cooked, this is a preliminary boiling. For how many minutes you should cook different types of mushrooms, read this recipe: How much mushrooms you need to cook.
Boil the mushrooms, drain the broth, discard the mushrooms in a colander and drain well. Arrange in jars and pour hot marinade, close with tight, but not metal lids. After the jars are completely cooled, put them in the refrigerator or take them to the cellar.
Cold pickled mushrooms are ready to eat in 2-3 weeks.
For hot and cold pickled mushroom marinade recipes, read here: Mushroom marinade.
Pickled mushrooms: quick pickle
This method of pickling is for those who love and are not afraid to experiment, who like to surprise guests with “something new”.
For quick pickling, mushrooms are used, boiled until fully cooked. Usually during the season I have several cans of boiled mushrooms in my refrigerator, so you can cook any option at any time.
Here are some recipes, all for 1 cup of boiled mushrooms.
1. Based on soy sauce
- Soy sauce - 4 tablespoons
- Lemon or lime juice - 1 tablespoon
- Garlic - 1 clove
- Walnut - 2 nuts
Pass the garlic and walnut through the garlic dish, mix with lime juice and soy sauce. Pour mushrooms, squeezed out and dried with a paper towel, with this mixture, mix well, refrigerate overnight. Stir before serving, sprinkle with aromatic vegetable oil.
2. Based on lemon juice
- One lemon juice
- Salt - 1/2 teaspoon
- Dijon mustard - 1 teaspoon without mountain
- Fresh parsley - 1-2 tablespoons of chopped herbs
Mix all the ingredients, do not crush the mustard seeds. Stir the dried mushrooms in this mixture, refrigerate for 6-8 hours.
3. Based on honey
- Honey - 1 tablespoon
- Salt - 1/4 teaspoon
Walnut - 2 pieces
- Apple cider vinegar or any other wine vinegar - 1 tablespoon
- Ground black pepper
- Green onion
Crush the nut with pepper and salt, mix with honey and vinegar, you get a rather thick mixture. Stir the dried mushrooms in this mixture, refrigerate. Stir well before serving, add chopped green onions, drizzle with aromatic oil. This is the most exotic flavor of pickled mushrooms that I serve.
4. Based on red wine
- Table red wine - 1/2 cup (wine must be dry)
- Ground red pepper - to taste, from "on the tip of a knife" to 1/4 teaspoon
- Ground cinnamon - 1/4 teaspoon
- Salt - 1/2 - 1/3 teaspoon
- Parsley greens - 1 tablespoon
Mix all the components, pour the dried mushrooms with this mixture, refrigerate. These mushrooms can be served in a couple of hours; they marinate very quickly in wine. The longer these mushrooms are marinated, the more "drunk" they are.
These are just a few examples of how you can quickly cook pickled mushrooms in preparation for the arrival of guests.Quick pickled mushrooms are not intended for long-term storage, these pickles do not have a sufficient preservative effect. We prepare such mushrooms on the eve of serving.
Pickled mushrooms, if you liked the “quick way”, can be prepared on the basis of balsamic vinegars, pomegranate and cranberry juice, juice and pulp of red currants and kiwi are also suitable for pickling, plus a huge range of additional spices are at your service.