Marinated champignons in 20 minutes

Country kitchen

Marinated champignons are essential for many holiday salads and beyond. They're also incredibly delicious as a standalone, complete appetizer. But what if you really need pickled mushrooms, you don't have any in the pantry, and you don't have the time or opportunity to run to the store? You can quickly and deliciously marinate champignons at home in just 20 minutes.

This recipe is a real lifesaver. Incidentally, these mushrooms can be stored in an airtight jar in the refrigerator for up to two weeks.

Ingredients:

fresh champignons – 500 g;
onion – 1 pc.;
garlic – 2 cloves;
vegetable oil – 90 g;
salt – 1 tsp;
sugar – 1 tbsp;
table vinegar – 50 ml;
allspice and black peppercorns - 5 peas of each;
ground coriander – ½ tsp;
bay leaf – 3 pcs.

How to cook marinated champignons

Let's take assorted champignons - white and brown.

We wash the mushrooms.

If they are large, then simply cut them in half.

Fry the chopped mushrooms in a frying pan for five minutes over medium heat.

Meanwhile, prepare the onion and garlic. Peel the onion and cut into thin half rings, and slice the garlic.

Now, combine the ingredients for our marinade in a separate bowl: vinegar, table salt, sugar, and spices. You can adjust the amount of spices to suit your taste.

After five minutes, add chopped onion and garlic to the mushrooms. Then immediately pour in the aromatic marinade.

add onion, garlic and marinade to the mushrooms

Cover the pan and simmer everything in the marinade for 10 minutes. Remove the lid several times and stir the mushrooms to ensure they are marinated on all sides.

After ten minutes, remove the mushrooms from the heat and transfer them to a deep bowl along with the marinade. Leave them there until completely cool. The marinated mushrooms are ready to use or eat.