Appetizers with pickled mushrooms: recipes for appetizers made from pickled mushrooms

Appetizers with pickled mushrooms are considered famous nowadays, because their taste is delicate, and the dish itself is light and low in calories. Any mushroom appetizer, prepared strictly according to the recipe, makes the holiday feast richer and more modern.

It is known that dishes where the main component is salted mushroom always turn out tasty and nutritious. Therefore, this ingredient is often added to snacks with alcoholic drinks or hot dishes, because then they are sure to turn out appetizing and unusual in taste.

Description of recipes based on salted mushrooms

Today in Russian cuisine there are a large number of recipes that include salted or pickled mushrooms. This is correct, because such a product can decorate any dish, making it tender and juicy. Even in ancient times, salted mushrooms were revered in Russian cuisine, because until recently this product was a delicacy that not everyone had access to. Today the situation is different: making appetizers with champignons and other mushrooms for the table will not be difficult, because finding them in the store is quite easy. That is why appetizers with pickled mushrooms are especially popular among modern housewives.

Today, the most famous appetizer is champignons, because this type of mushroom is especially famous. In addition, it is not difficult to find it in the store, both fresh and salted.

The pickled mushroom appetizer goes best with the following products:

cheese;
greenery;
sour cream;
mayonnaise;
cucumbers;
chicken or other type of meat;
vegetables (onions, carrots, peppers, tomatoes);
frozen compounds.

The right combination of products will make the dish tasty and appetizing, which will appeal to everyone who decides to try a mushroom appetizer.

Mushroom appetizer is served with alcoholic beverages, fish, meat, hot dishes and semi-finished products. Its juiciness and lightness can complement almost any recipe, so the treat can be safely served on a festive table, because it is known that pickled mushrooms on their own are not so tasty and festive.

It is worth noting that many appetizers are prepared without champignons; this ingredient is considered an addition or serves as a decoration.

It is especially good to prepare such snacks in the cold season, when fresh mushrooms are rare in stores. In this case, if the housewife pickled oyster mushrooms or porcini mushrooms for winter, she won’t have to think about appetizers, because you can actually make a lot of recipes with them, each of which will turn out tasty, satisfying and nutritious.

Important: each salted mushroom appetizer is made in its own way, but still the choice of canned products must be carried out according to certain rules:

champignons or other product should not be too salty;
it is advisable that the mushroom be marinated without a large amount of spices, because they can greatly interfere with the taste of the finished dish;
It is better to choose small champignons or cut them into small pieces during cooking, because in this form they are much tastier;
The healthiest mushroom is pickled without adding vinegar.

The type of this product when preparing is also important to consider, because each of them has a different taste, juiciness and softness, which can greatly affect the dish.

The best appetizer is made from marinated champignons, which are quite soft and juicy. If you buy them in a store, you don’t have to clean and grind the product. You can choose any champignons: salted, canned, pickled. In any case, even a simple snack will turn out tasty and nutritious.
You can also make snacks with mushrooms from oyster mushrooms, which are tasty and healthy. In this case, you should marinate fresh mushrooms yourself without vinegar, but with the addition of spices.
Porcini mushroom, salted or canned, will look good in snacks with mayonnaise and vegetables, because its structure and density will allow the product to stand out well from the composition.
Many recipes call for sautéing salted mushrooms. To make them tasty, you first need to wait until the moisture has completely evaporated, after which you should add oil and give the product a golden hue.
You can also serve chanterelles as an appetizer, which are usually small and appetizing. Snack salads are made with them, where the mushroom is considered the main ingredient.

By correctly following the technology for preparing snacks, you can make a good dish that all lovers of homemade food will appreciate.

Eat raw

There are quite a few ways to prepare mushrooms. Some of them are even eaten raw. For example, champignons or young porcini mushrooms. “If the mushroom is large enough and grows in the ground, in a pot, then you can hardly use it for carpaccio. It is better to peel such a mushroom, rinse it, boil it, and then fry it, make soup or sauce, advises Vyacheslav Kazakov, chef of the Hands neo-bistro . — If you want to cook, relatively speaking, carpaccio, then take a young porcini mushroom. All you have to do is peel the root a little and cut it into slices - and you can safely eat without washing. I also don’t wash the champignons, since they are grown in sterile conditions; just remove the skin from the cap and peel the stem - and the mushroom is ready to eat.”

Cooking tips

Pickled mushrooms are included in many recipes, so when preparing dishes with this component, you should follow the tips and recommendations of experienced chefs who will help you avoid making mistakes when cooking.

It’s better to pickle the champignons yourself to your taste so that they have the normal amount of salt and spices;
fresh mushrooms must be thoroughly cleaned and all soft parts removed;
When making a dish with champignons, it is advisable to add mayonnaise or sour cream to them, thereby greatly softening their taste;
a highly salted product can be washed in cold water to make it more tasty;
Champignons can also be used as an appetizer on their own (without other products), the main thing is to properly salt or marinate them.

Today there are a large number of recipes for snacks that contain salted champignons, so before choosing them, you need to carefully read the composition, which will allow you to understand whether the snack will be tasty or not.

How to identify spoiled fresh mushrooms

Often, after collecting mushrooms, they are first eaten fresh (boiled or fried) and only after that the remaining volume is pickled.

Often, during storage, the product manages to deteriorate a little, so that obviously spoiled mushrooms are used for twisting. Naturally, such preservation will not be stored for long and, most likely, will sour in the first month.

This is why it is important to determine the freshness of mushrooms before they go into jars.

The shelf life of collected mushrooms is no more than a week in the refrigerator. After washing and cleaning, the product can be stored in a cool place for no more than half a day.
Mushrooms should not smell unpleasant - the aroma should have an earthy note, but not too strong.
Fresh mushrooms are characterized by low moisture and elasticity. Excessive fragility or, on the contrary, moisture indicates deterioration of the product.
The color of the mushroom should be characteristic of its variety - changes in shade often appear when the product rots.
The part of the mushroom that deteriorates first is the area under the cap. If there are any stains on it, it has become damp or too brittle and has changed its shape, most likely the mushroom has begun to deteriorate.

If you find one or more of the signs listed above, it is better to avoid using such mushrooms as an ingredient for pickling.

As a last resort, you can go through the entire volume and throw away only the spoiled mushrooms, or cut off those parts that have begun to deteriorate. Also, with a product that is not very fresh, you should increase the cooking time, but only if the signs of partial spoilage are not too strong.

Hot marinated champignons

This recipe is considered the best, especially if cooked with onions. You can make the preparation at any time: in winter, autumn or spring, during the mushroom harvest.

The main thing is to strictly follow the instructions when preparing so as not to overdo it with seasonings and vinegar.

Required ingredients:

500 grams of champignons,
large onion head,
300 ml water,
a tablespoon of salt,
2 bay leaves,
2 tablespoons vinegar (wine or apple cider vinegar)
3 peppercorns,
2 cloves.

For refueling you will need:

3 – 5 cloves of garlic,
5 spoons of oil,
1 spoon of apple cider vinegar,
a little pepper.

To make a cold appetizer, you need to choose the right champignons: light, small, not cracked and fresh. Wash the mushrooms well in cold water, then add water and put on fire. Bring to a boil in slightly salted water, add spices and carefully remove the product. Leave the marinade until it cools completely.

Peel the onion and cut into thin rings. Important: the thinner the onion is chopped, the faster it will give off bitterness and pickle.

Place the cold champignons in the jar, loosely, and cover with onions. Pour the required amount of vinegar into the broth and pour it into a jar. Close the container with a lid and put it in the refrigerator for 5 – 7 hours (it is recommended to leave it overnight). After 12 hours, the marinated champignons can be served, but it is still better to do this with dressing: then the appetizer will turn out tasty and nutritious.

Make the dressing: squeeze the garlic through a garlic press and mix with vegetable oil and pepper. Pour in vinegar and stir the sauce. Pour it over the champignons without broth and serve.

This snack is stored in the refrigerator. It is better to pour the sauce over the champignons before serving.

Pickled mushrooms have become cloudy - what to do?

It all depends on when you discovered the problem. If the brine has foamed in jars that are only a couple of days old from the moment of preparation, then it is still possible to correct the situation. In such a short period of time, nothing has happened to the mushrooms. So quickly open the jars and catch the mushrooms from there. Be sure to separate them not only from the old marinade, but also select the herbs, onions, or whatever other ingredients you added. Now boil the mushrooms twice for five minutes, changing the water. And fill with fresh brine.

It’s another matter if the marinade becomes cloudy during storage. Cans with swollen lids are especially dangerous. They can contain bacteria that lead to food poisoning and botulism. And even doctors cannot always save you from this. Therefore, do not consume such mushrooms under any circumstances, but throw them away without regret.

Lavash roll with salted mushrooms

Even an inexperienced housewife can prepare this appetizer for a family or holiday table, because it is easy and quick to make, and it turns out beautiful and appetizing.

Required ingredients:

1 thin pita bread,
large onion head,
300 grams of champignons or other salted mushrooms,
frying oil,
1 carrot.

If desired, add processed or regular cheese to the roll.

Peel the carrots, wash them and grate them (preferably fine). Fry over low heat until soft.

Peel the onion and cut into cubes. Fry it in oil until light golden brown (this should be done in a frying pan separate from the carrots).

Finely chop the mushrooms and lightly fry if desired. If the champignons are too salty, they should be rinsed under running water. Combine the prepared ingredients in one container and mix well.

Spread the filling onto the pita bread in an even layer and carefully level it so as not to damage the dough. To prevent the pita bread from being dry, it is pre-lubricated with mayonnaise.

As soon as the filling is distributed, wrap the roll and press it lightly. Place in a bag and place in the refrigerator for 20 minutes. Before serving, cut the roll into pieces.

For such a treat, you can use any type of mushroom: porcini, oyster mushrooms, champignons, chanterelles.

Processing methods

How to remove bitterness from mushrooms? We remove the bitter taste by processing - soaking or boiling. There are no other ways or means to remove bitterness. The collected mushrooms should be cleaned, divided by variety, so that each type is soaked or boiled separately. For russula, the colored film must be removed from the cap.

Different types of mushrooms are soaked and boiled in different ways and require different times. But after preliminary preparation, you can cook - salt, fry, marinate - they can be combined.

Both soaking and boiling mushrooms is a long process. Soaking lasts two days, with water changes 2-3 times a day. At the same time, you can taste the mushrooms - for some, the bitterness disappears earlier.

If it is no longer there, you can use the mushroom for further cooking. To speed up the process, you can slightly salt the water in which the mushrooms are soaked with non-iodized salt. 1 liter of water will require 10 grams of salt; it absorbs bitter substances well. Place the container with soaked mushrooms in a dark, cool place so that they do not spoil.

The soaking time varies for different mushrooms. So, russula and saffron milk caps are not soaked at all, white milk mushrooms and milk caps are soaked for 1-1.5 days. Seryanka, valui, smooth milk mushrooms, black milk mushrooms, podoreshniks, white mushrooms, violins are soaked for two to five days.

Moreover, in each area, in different weather conditions, the soaking time is also different, so you should listen to the advice of local mushroom pickers.

Boil the mushrooms several times for 15-20 minutes, changing the water. You can also taste them during the process and continue boiling until the taste becomes normal. Generally, boiling removes bitterness faster than steeping.

If mushrooms are bitter even after processing, it is better to throw them away so as not to poison yourself and your loved ones. You can also spray them with citric acid, but is it worth the risk? The water for soaking and boiling mushrooms should be clean, spring, well or filtered. Do not use chlorinated tap water.

Chanterelles, which contain a lot of bitter substances, can be washed with running water and then sprinkled with flour, it will absorb the bitterness. After 15 hours, they are washed again and tasted.

Champignons stuffed with cheese and ham

A beautiful and original appetizer that can decorate a festive table. The champignons turn out to be tasty, aromatic and soft. The ham in this recipe can be replaced with smoked sausage.

Required ingredients:

600 grams of champignons,
100 grams of salted cheese,
60 grams of ham,
onion head,
100 grams of cream,
a little pepper,
olive oil.

This recipe requires the use of fresh champignons, but salted ones can also be used. The main thing is that they are large and without legs.

Finely chop the onion and mushroom stems (or small champignons), fry in oil until tender, there is no need to fry the onion. The mixture should be salt and pepper.

Pour the cream into the pan, keep it on the fire for another 3 minutes, turn it off and let it cool. Place the mixture into the mushroom caps and place a small piece of cheese on top. Cover each champignon with a thin slice of ham and place the baking sheet in the oven. Bake the appetizer for 15 minutes at a temperature of 200 degrees.

This recipe is delicious cold or hot. It can be served with wine or a stronger alcoholic drink.

How to fry canned champignons for making soups

Mushroom soup - nutritious and low-calorie

Light canned mushroom soup can be prepared at any time of the year. It always turns out aromatic and is especially to the taste of those who adhere to the basics of proper nutrition.

Mushroom caviar from salted boletus

Preparing such an appetizer is as easy as shelling pears: you will need pickled boletus, which does not contain spices or vinegar. It is good to serve on bread, as a snack with potatoes, stewed vegetables, and also as a filling for dumplings and savory pastries.

Required ingredients:

500 grams of butter,
onion head,
salt to taste,
oil for frying.

Caviar is prepared quickly and easily. Remove the butter from the marinade and cut into small cubes. Peel the onion and chop into small cubes. Mix the ingredients in a frying pan, add oil and fry until a light crust appears on the mushrooms.

Turn off the pan and let the mixture cool completely. We prepare a meat grinder, then scroll the butter through it, 2 times if necessary. Add a little salt and spices, mix well and put in jars. Caviar can be stored in the refrigerator or made just before serving.

That's all, the caviar is ready. You can serve it to the table immediately after preparation. If desired, squeeze 2 - 3 cloves of garlic into the dish.

Is it possible to fry canned champignons?

This type of agaric mushroom has practically no wormy or spoiled specimens

Since many recipes contain mushrooms, some often wonder whether it is possible to fry canned champignons in a frying pan. Experienced housewives claim that the canned product is suitable for consumption and does not require additional heat treatment, but if the recipe requires fried champignons, then you can safely use this cooking method.

Champignons are in a sense unique lamellar fruits:

they can be subjected to any type of heat treatment, as well as drying, freezing, and preservation;
they retain many useful substances when exposed to heat;
very quick and easy to prepare;
do not require any special training;
contain vitamins and microelements, and most importantly – protein, which is why they are a good substitute for meat products in ready-made dishes;
There are no wormy specimens among them due to a special growing system.

So, the canned product is quite suitable for consumption, but to make the taste better and more piquant, you can fry the mushrooms using different types of oils with the addition of onions, salt, pepper, seasonings and spices. Such fruits are used for fillings, dressings for soups, and casseroles.

How long to fry canned champignons until done?

Before starting processing, you should drain the fruits in a colander, allow excess liquid to drain, and then begin cooking. Frying the mushrooms until tender will take from 3 to 10 minutes, depending on whether the recipe calls for whole or finely chopped champignons. Also, during frying, you need to pay attention to the appearance of the product - the mushrooms should be appetizingly browned and imbued with the taste and aroma of seasonings and spices.

How long to fry canned champignons for filling?

Before frying, the canned product should be washed and drained in a colander.

Since the canned product is already ready-made, it can be fried in much less time than fresh specimens. And if they are required as a filling for dishes that will subsequently undergo heat treatment, then even less. In fact, they should just brown over medium heat. It won't take more than 2-3 minutes.

Important! Champignons contain a large amount of protein, so dishes with them quickly fill you up, help control weight and strengthen tissues and muscles.