Marinated champignons with onions

Listen to the recipe:

Preserving champignons is simple; the recipe for pickling champignons will allow you to make a delicious side dish. For pickling, it is better to choose small mushrooms. They turn out juicy and tasty. Large mushrooms need to be cut into pieces. The recipe for champignons with vinegar allows you to serve the mushrooms immediately after marinating. When cooking, you need to add about 500 ml of water per 1 kg of mushrooms, this is enough to store the mushrooms in the marinade in a jar.

1. Calories
   65,51 kcal
2. Protein
   2 gram
3. Fat
   4,99 gram
4. Carbohydrates
   3,47 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Champignons

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   1 kg = 1000 g
2. Vegetable oil

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   60 g
3. Dining vinegar

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   30 g
4. Bay leaf

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   2 pcs. = 2 g
5. Garlic

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   4 cloves = 20 g
6. Water

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   500 ml = 500 g
7. Black pepper peas

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   10 pcs. = 10 g
8. Carnation

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   2 pcs. = 2 g
9. Sugar

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   10 g
10. Salt

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    10 g
11. Ground coriander

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    5 g
12. Green onions

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    to taste

Steps:

1. 
   Prepare all the necessary ingredients. Wash the champignons, place on a paper towel and let them dry. Peel the garlic and cut into slices. Wash the green onions, dry and finely chop.
2. 
   Boil the mushrooms. Place the champignons in a saucepan and pour in 500 ml of water. Turn on medium heat and cook until it boils; when foam forms, remove it. After boiling, cook for 15 minutes. During this time, the mushroom broth should become golden. Place the boiled champignons in a sieve and rinse with water.
3. 
   Prepare the marinade. To do this, transfer the mushrooms to the same pan and cover with water. The water should cover the mushrooms. Add vegetable oil, salt, sugar, pepper, bay leaves, coriander, cloves and garlic. Cook the marinade for 10 minutes over medium heat. Then add vinegar and cook for another 10 minutes. Turn off the heat and leave the mushrooms to cool.
4. 
   When serving, add green onions, pour vinegar and vegetable oil. The remaining mushrooms can be put into a jar along with the marinade, closed with a nylon lid and put in the refrigerator.