Calories: Not specified
Cooking time: Not specified

I know from myself that when I have to prepare a festive dinner, then, despite my culinary experience, every time I carefully select the menu for the table in advance. And I must say that this process is so exciting that sometimes I start preparing for the holiday several weeks in advance in order to have time to think through everything thoroughly and, if necessary, to rehearse the preparation of some dishes. So often I create completely new recipes, ideas for decoration and new flavor compositions, so that I can later bring them to life and delight myself and my guests with an amazing dish.
Homemade marinated champignons with carrots is an appetizer that I came up with just this way. I needed to marinate mushrooms for one dish, but not in the classic way, but in a more sophisticated way. And I began to select the composition of the marinade, experiment with the cooking time, as well as the amount of spices. As a result, I got such delicious mushrooms that I simply could not use them as a secondary ingredient in the appetizer, so as not to spoil their magical aroma and specific taste. So I have a completely new dish in my arsenal, which I now happily prepare for my family and guests. After all, marinated champignons with carrots, garlic, onions and spices can be served both for a holiday and for a home dinner.
Preparing the appetizer is not difficult, but given that it must be properly marinated, it must be prepared on the eve of the holiday.
In principle, this recipe can be used to make not only champignons, but also other mushrooms. They turn out no less tasty and I advise you to pay attention to this recipe, it will come in handy.

- fresh mushrooms (champignons, oyster mushrooms) – 500 g,
- fresh garlic – 3 cloves,
- carrots – 1 pc.,
- green onions - a couple of sprigs,
- laurel leaves (dried) – 2 pcs.,
- soy sauce – 3 tbsp.,
- vegetable oil – 2 tbsp.,
- pepper fruits (peas) –0.5 tsp,
- table vinegar 9% – 1 tbsp.

Step-by-step recipe with photos:

Preparation:




First of all, clean the mushrooms, if necessary. Next, we thoroughly rinse them from sand, dry them, and then cut them into medium pieces.




Grind the peeled carrots on a coarse grater.
We wash the green onion, dry it with a napkin and finely chop it.
We peel the garlic, and then chop it in a garlic press and chop it with a knife.




Place mushrooms and vegetables in a frying pan, add garlic and spices. Then add the sauce and oil.

As soon as the mixture boils, add table vinegar to it and cook the snack under the lid for at least 15 minutes.




It is important that the mushrooms are not fried, but only thoroughly boiled in the marinade.




Then place the pickled champignons and carrots in a sterile dry container quite tightly, and pour the marinade on top.
Close the jar and put it in a cool place to marinate for about 9-10 hours. It will look great on the holiday table

Calories: Not specified
Cooking time: Not specified

I know from myself that when I have to prepare a festive dinner, then, despite my culinary experience, every time I carefully select the menu for the table in advance. And I must say that this process is so exciting that sometimes I start preparing for the holiday several weeks in advance in order to have time to think through everything thoroughly and, if necessary, to rehearse the preparation of some dishes. So often I create completely new recipes, ideas for decoration and new flavor compositions, so that I can later bring them to life and delight myself and my guests with an amazing dish.
Homemade marinated champignons with carrots is an appetizer that I came up with just this way. I needed to marinate mushrooms for one dish, but not in the classic way, but in a more sophisticated way. And I began to select the composition of the marinade, experiment with the cooking time, as well as the amount of spices. As a result, I got such delicious mushrooms that I simply could not use them as a secondary ingredient in the appetizer, so as not to spoil their magical aroma and specific taste. So I have a completely new dish in my arsenal, which I now happily prepare for my family and guests. After all, marinated champignons with carrots, garlic, onions and spices can be served both for a holiday and for a home dinner.
Preparing the appetizer is not difficult, but given that it must be properly marinated, it must be prepared on the eve of the holiday.
In principle, this recipe can be used to make not only champignons, but also other mushrooms. They turn out no less tasty and I advise you to pay attention to this recipe, it will come in handy.

- fresh mushrooms (champignons, oyster mushrooms) – 500 g,
- fresh garlic – 3 cloves,
- carrots – 1 pc.,
- green onions - a couple of sprigs,
- laurel leaves (dried) – 2 pcs.,
- soy sauce – 3 tbsp.,
- vegetable oil – 2 tbsp.,
- pepper fruits (peas) –0.5 tsp,
- table vinegar 9% – 1 tbsp.

Step-by-step recipe with photos:

Preparation:




First of all, clean the mushrooms, if necessary. Next, we thoroughly rinse them from sand, dry them, and then cut them into medium pieces.





Grind the peeled carrots on a coarse grater.
We wash the green onion, dry it with a napkin and finely chop it.
We peel the garlic, and then chop it in a garlic press and chop it with a knife.





Place mushrooms and vegetables in a frying pan, add garlic and spices. Then add the sauce and oil.

As soon as the mixture boils, add table vinegar to it and cook the snack under the lid for at least 15 minutes.





It is important that the mushrooms are not fried, but only thoroughly boiled in the marinade.





Then place the pickled champignons and carrots in a sterile dry container quite tightly, and pour the marinade on top.
Close the jar and put it in a cool place to marinate for about 9-10 hours. It will look great on the holiday table

Good afternoon, dear friends and readers! Try another dish - Korean champignons with carrots - this is an easy recipe for a surprisingly tasty dish that is perfect for the New Year and Christmas holidays.

Champignons with carrots in Korean: photo recipe

Champignons with carrots in Korean: a recipe at home

Korean-style champignons with carrots are a spicy, slightly spicy appetizer with a rich mushroom aroma.

Products for cooking

Products for mushrooms:

• champignons - 500 g;
• water - 250 ml;
• salt - 1 tbsp. l.;
• sugar - 1 tbsp. l.;
• vinegar 9% - 1-2 tbsp. l.;
• allspice - 10 peas;
• bay leaf - 1 pc.;
• onion - 1 pc.

Products for carrots:

• carrots - 300 g;
• sugar - 1 tbsp. l.;
• salt - 2/3 tsp;
• vinegar 6% - 1.5 tbsp. l.;
• paprika - ½ tsp;
• black pepper - ½ tsp;
• coriander seeds - 1 tsp;
• garlic - 3 cloves;
• refined vegetable oil - 2 tbsp. l.

How to cook champignons with carrots in Korean

Let's start by marinating the champignons. First of all, we wash the champignons. To do this, pour the mushrooms into a colander and then quickly rinse them with cold water. You should not keep champignons in water for a long time. Then cut large mushrooms into large slices (small mushrooms can be left whole). Place the champignons in a saucepan and fill them with water. Pour a little water into the mushrooms, since the champignons will release juice when cooked and will be completely covered with water. When the water boils, remove the foam from its surface. Reduce the heat and cook the champignons over low heat for 20 minutes.

Then add spices to the mushrooms in a saucepan: salt, sugar, allspice peas, vinegar and bay leaf. Let the mushrooms and spices simmer for another 15 minutes. Then remove from heat and place in the cold to cool. (This recipe can be used to marinate champignons or oyster mushrooms as a separate dish.)

While the mushrooms are cooling, prepare the Korean carrots. We grate the carrots traditionally using a carrot grater.

Pour salt and sugar into long-grated carrots. Now mix the carrots with your hands, lightly rubbing them with sugar and salt.

Once the carrots are wet, leave them alone for 15 minutes.

Then measure out the required amount of paprika, black pepper and coriander seeds according to the recipe.

Grind the coriander seeds (you can use ready-made coriander powder, but freshly ground coriander seeds will add more flavor to the dish). Mix chopped coriander with pepper and pour into carrots.

Now chop the garlic and place it in a heap on the carrots.

Pour the oil into an iron bowl and put it on the fire. After bringing the oil to a boil (without boiling it), pour it over the chopped garlic. The hot oil will release the garlic to its full aroma. Now you can mix the garlic and carrots. Korean carrots are ready. (This recipe can be used to prepare Korean carrots without mushrooms. You will only need to infuse the carrots with spices for 2-3 hours).

Fry the chopped onion, pour into the carrots, stir.

• small fresh champignons – 1.5 kg;
• water – 2 l;
• carrots – 1 pc.;
• onion – 1 pc.;
• black peppercorns – 5 pcs.;
• bay leaf – 2-3 pcs.;
• cloves – 5 buds;
• coriander beans – ½ tsp;
• citric acid – ½ tsp;
• salt – 2 tbsp. l.;
• sugar – 3 tbsp. l.;
• vinegar 9% – 200 ml.

Cooking method

1. For pickling, select young small champignons, firm to the touch and cut, without dark spots. Rinse the mushrooms in cold water and drain in a colander.
2. Boil water with citric acid in a saucepan, place mushrooms in it and cook for 5 minutes.
3. Add peeled and cut into strips carrots, peeled and cut into half rings onions, cloves, peppercorns, coriander, bay leaf, sugar and salt. Cook for about 7 minutes more.
4. At the end of cooking, pour in the vinegar, but not all at once. Pour in a little at a time, tasting the marinade. Perhaps you are not using it fully.
5. Place the mushrooms in sterile jars, pour boiling marinade over them, seal tightly or screw on with screw caps and turn upside down until completely cool.
6. This set of ingredients makes 4 1 liter jars of marinated champignons with carrots and spices.

Ingredients

• champignons – 1 kg;
• small carrots – 1 pc.;
• sugar – 2 tbsp. l.;
• salt – 4 tsp;
• bay leaf – 3-4 pcs.;
• vinegar – 150 g;
• garlic – 10 cloves;
• black peppercorns – 5 grains.

Cooking method

1. Rinse the mushrooms under water and cut off any stems that are too long. Cut into small pieces. Small mushrooms do not need to be chopped. Place the pieces in a saucepan with boiling water and boil over medium heat, uncovered, for 30 minutes.
2. Drain the mushrooms in a colander and cool.
3. Prepare the marinade. To do this, place a bowl with 1 liter of water on the fire and bring to a boil.
4. Cut the carrots into rings or whatever you like, throw them into boiling water and boil for 4-5 minutes.
5. Cut the garlic into slices and add to the carrots.
6. Then add salt, sugar, vinegar, peppercorns and bay leaf. Let it boil for 1 minute and remove from heat. Cool.
7. Place the cooled mushrooms in a bowl where they will marinate for the next two days, and pour over the cooled marinade.
8. Leave in the kitchen for one day.
9. After 24 hours, transfer to the refrigerator and, tasting occasionally, finish marinating.
10. Drain the marinade and rinse the mushrooms under running water. Serve garnished with finely chopped green onions and sprinkle with vegetable oil. Green onions can be replaced with regular ones by chopping them into half rings. Bon appetit!

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Because we didn’t pickle cucumbers, tomatoes, and peppers this season, we finally got to the mushrooms. Marinated champignons are one of the most requested appetizers on the holiday table, and they go great with potatoes in everyday meals.

Today I propose to prepare marinated champignons according to the following recipes:

Korean marinated champignons two recipes

1st recipe

Using this recipe we will make champignons with carrots, and we will get a mixture of two in one recipe: both carrots and champignons. You can eat it after half an hour, or you can store it in a cool place for 1 month. It turns out very tasty, try it.

We need:

• 2 kg fresh champignons
• 1 large head of garlic
• 1 liter of water
• 2 large carrots
• 2 tsp ground black pepper
• 2 tsp ground coriander
• 1 tsp ground red pepper, without a slide
• 2 tsp salt
• 2 tbsp. Sahara

Filling (marinade):

• 250 g vegetable oil
• 160 g vinegar 9%

Preparation:

1. Wash the champignons, cut off the ends of the stalks, if the mushrooms are large, cut them into 4 parts. Place in a colander to drain the water, then transfer to a saucepan, add 1 liter of water and put on fire. After boiling, set the timer for 15 minutes. Cook until the broth becomes clear, stir.

2. While the mushrooms are cooking, peel the garlic and carrots. Grate the carrots like you would a Korean carrot.

3. Strain the finished mushrooms, cool and transfer to a bowl.

To them we add: garlic squeezed through a garlic press; ground black and red peppers; ground coriander; salt and sugar. Mix.

4. Now it’s the turn of the grated carrots, add and mix thoroughly.

5. Prepare the filling. Pour vegetable oil into a saucepan and heat it slightly, add vinegar to it and stir gently, warm it up, but do not boil it, do it over low heat so that the mixture does not ignite. Heat until the characteristic smell of vinegar and small bubbles appear.

6. Pour the mixture of mushrooms with carrots, marinade, mix again and can be placed in jars or containers and closed with a plastic lid. After cooling, put it in a cool place, you can try it after 30 minutes.

If someone thinks there is a lot of vinegar, you can reduce it a little.

2nd recipe

We need:

• 1 kg medium size champignons

Marinade:

• 125 ml vegetable oil
• 50 ml apple cider vinegar
• 6-8 cloves minced garlic
• 5 tbsp. soy vinegar
• 3 tsp sesame seeds
• 0.5 tsp ground pepper
• 15 pcs black peppercorns
• 5 pcs bay leaves
• 1 bunch of dill and parsley
• 1/3 chili pepper, optional

Preparation:

1. Boil water and add prepared champignons, from the moment of boiling, set aside for 15 minutes.

Cool the mushrooms and dry them on a paper towel. Do not pour out the broth; it can be used to make soup.

2. Chop the parsley and dill.

3. Prepare the marinade by mixing all the ingredients, letting it sit for 10 minutes and pouring over the mushrooms. Mix thoroughly and transfer to jars, close with a nylon lid, and place in the refrigerator. Shake the mushrooms periodically. After 12 hours of exposure, you can eat them.

Quick marinated champignons in 5 minutes

This recipe is good because if guests suddenly arrive, you can quickly prepare an awesome appetizer, but you can also prepare them for the winter.

We need:

• 1 kg of champignons, washed and cleared of leaves and dirt

Marinade:

• 4-6 cloves garlic, chopped to give it its flavor
• 4 tbsp. 9% vinegar
• 100 ml water
• 100 ml vegetable oil
• 5 allspice peas
• 10 black peppercorns
• 4-5 cloves
• 3 bay leaves
• 2 tbsp. Sahara
• 2 tsp salt

Preparation:

1.Put all the ingredients in a saucepan and put on fire. Immediately add the champignons, stir and cook for 5-6 minutes from the moment of boiling. Cool completely and serve.

To prepare for the winter, boil in the marinade for 10 minutes, immediately transfer to jars and hermetically seal with iron lids. Turn the jars over and wrap them in a warm blanket. Store in the basement for 3-4 months.

Champignons marinated in 30 minutes with bell pepper for the winter

We need:

Yield: two 0.5 l jars

• 0.5 kg champignons
• 0.5 pcs red bell pepper (any) color
• 1 medium sized carrot
• 5 pieces of small onions (a little more than for planting)
• 1/4 tbsp. vegetable oil
• 1/3 tbsp. 9% vinegar
• 1/3 tbsp. boiled water
• 5 pcs peppercorns
• 3 bay leaves
• 1 tsp salt without a slide
• 1 tsp sugar without a slide
• 3 cloves garlic, whole

Preparation:

1.Prepare mushrooms.

2. Peel carrots and sweet peppers, remove the stem and seeds from the pepper, and cut them into small squares. The onion can be placed whole, or cut into two or four parts, depending on its size.

3. Put all the ingredients, except vinegar, in a saucepan, put it on the fire and boil under the lid for 5-7 minutes, add vinegar at the end. We pack it hot into jars, sterilize for 15-20 minutes and roll up. Store in a cool place.

If we want to try the cooked mushrooms, then let them cool and put them in a jar. You can try in half an hour. Store in the refrigerator under a nylon lid.

Marinated champignon mushrooms

We need:

• 1 kg champignon mushrooms

Marinade:

• 1.5 liters of water
• 1.5 tbsp. salt
• 1 tbsp. Sahara
• 10 pcs allspice
• 10 pcs black peppercorns
• 4 pcs cloves
• 2 pcs bay leaves
• 4 tbsp. 9% vinegar

Preparation:

1. Set the marinade to boil, add vinegar after boiling.

2. Add mushrooms to the marinade and boil for 15 minutes. Cool to room temperature and pour into jars.

Marinated champignon mushrooms for the winter without sterilization

According to this recipe, champignons are quickly prepared and can be stored for up to two years, tested from my own experience.

We need:

Yield: 4 half-liter jars

• 1 kg champignons, preferably medium size
• 300 ml water

Marinade:

• 25 pcs peppercorns
• 6 pcs allspice
• 10 pcs bay leaves
• 12 cloves garlic
• 5 small onions
• 1 medium carrot, cut into 4 pieces
• 1 tbsp. salt, with a small slide
• 2 tbsp. sugar also with a small slide
• 160 g 6% apple cider vinegar
• 250 g vegetable oil
• 2 pcs cloves

Preparation:

1. Be sure to sterilize jars and lids. You can put a saucepan, pour water and put a jar in it, turning it upside down, boil over low heat until the jar is hot. There are other ways to sterilize jars.

2. Prepared champignons, pour 300 ml of water, cover with a lid and put on fire. When the mushrooms boil, add all the ingredients necessary for the marinade and boil for 15 minutes from the moment of boiling.

3. We fill the jars, it is advisable that onions, carrots, cloves and bay leaves do not get into the jars, since they fulfilled their mission, gave their taste to the marinade, and they are not needed in the jars, it will be very spicy. Roll up with iron lids and wrap until cool. Store in the basement.

Canned champignons for the winter, sterilized

We need:

Yield 1 piece 700 g jar

• 1 kg champignons
• 1 liter of water
• 1 tbsp. salt
• 1 tbsp. 9% vinegar
• 1 umbrella with dill leaves
• 2 cherry leaves
• 1 bay leaf
• 5-6 pcs peppercorns
• 2 cloves garlic, cut in half
• 1 tsp salt, in a jar
• 1 tsp sugar in a jar
• 2 tbsp. 9% vinegar, in a jar

Preparation:

1.Put 1 tbsp in water. salt and 1 tbsp. vinegar, put on fire and add champignons. Cook for 10 minutes, skim off any foam that forms and cook until the broth is clear. Then remove them from the broth.

2. Fill 0.7 liter jars with champignons, but not very tightly.

3. In each jar we put: dill umbrella, cherry leaves, bay leaf, garlic, peppercorns, salt, sugar, vinegar. Fill with mushroom broth to the very top.

4. Cover with sterilized lids and set to sterilize for 30 minutes. Afterwards, seal and cover warm to cool. Store in the basement.

• small fresh champignons – 1.5 kg;
• water – 2 l;
• carrots – 1 pc.;
• onion – 1 pc.;
• black peppercorns – 5 pcs.;
• bay leaf – 2-3 pcs.;
• cloves – 5 buds;
• coriander beans – ½ tsp;
• citric acid – ½ tsp;
• salt – 2 tbsp. l.;
• sugar – 3 tbsp. l.;
• vinegar 9% – 200 ml.

Cooking method

1. For pickling, select young small champignons, firm to the touch and cut, without dark spots. Rinse the mushrooms in cold water and drain in a colander.
2. Boil water with citric acid in a saucepan, place mushrooms in it and cook for 5 minutes.
3. Add peeled and cut into strips carrots, peeled and cut into half rings onions, cloves, peppercorns, coriander, bay leaf, sugar and salt. Cook for about 7 minutes more.
4. At the end of cooking, pour in the vinegar, but not all at once. Pour in a little at a time, tasting the marinade. Perhaps you are not using it fully.
5. Place the mushrooms in sterile jars, pour boiling marinade over them, seal tightly or screw on with screw caps and turn upside down until completely cool.
6. This set of ingredients makes 4 1 liter jars of marinated champignons with carrots and spices.

Ingredients

• champignons – 1 kg;
• small carrots – 1 pc.;
• sugar – 2 tbsp. l.;
• salt – 4 tsp;
• bay leaf – 3-4 pcs.;
• vinegar – 150 g;
• garlic – 10 cloves;
• black peppercorns – 5 grains.

Cooking method

1. Rinse the mushrooms under water and cut off any stems that are too long. Cut into small pieces. Small mushrooms do not need to be chopped. Place the pieces in a saucepan with boiling water and boil over medium heat, uncovered, for 30 minutes.
2. Drain the mushrooms in a colander and cool.
3. Prepare the marinade. To do this, place a bowl with 1 liter of water on the fire and bring to a boil.
4. Cut the carrots into rings or whatever you like, throw them into boiling water and boil for 4-5 minutes.
5. Cut the garlic into slices and add to the carrots.
6. Then add salt, sugar, vinegar, peppercorns and bay leaf. Let it boil for 1 minute and remove from heat. Cool.
7. Place the cooled mushrooms in a bowl where they will marinate for the next two days, and pour over the cooled marinade.
8. Leave in the kitchen for one day.
9. After 24 hours, transfer to the refrigerator and, tasting occasionally, finish marinating.
10. Drain the marinade and rinse the mushrooms under running water. Serve garnished with finely chopped green onions and sprinkle with vegetable oil. Green onions can be replaced with regular ones by chopping them into half rings. Bon appetit!