How to pickle champignons for frying

Who said that fried mushrooms can be obtained only in a frying pan? Aromatic and incredibly tasty mushroom kebab will not leave anyone indifferent. But the main thing is to preliminarily prepare mushrooms. To champignons even after frying remain gentle and juicy, take care of the marinet for mushrooms.

1

Marining champignons for frying with soy sauce

Soy sauce with oil and spices

For marination 1 kg of mushrooms prepare:

• Olive oil - 4 tbsp
• Soy sauce - 3 tbsp
• Khmeli-Sunneli - 1 tsp
• Salt and black pepper - to taste

1. Pre-prepare mushrooms (wash and clean).
2. For the preparation of marinade in the dishes connect the oil and soy sauce.
3. Next, season a mixture of salt, pepper and hops-Sunnels.
4. Place the mushrooms in the finished marinade and leave them for 2 hours.
5. Subsequent frying time - 10-15 minutes.

Soy Sauce and Mandarin

To prepare the marinade on this recipe you will need (500 g of champignons):

• Soy sauce - 50 ml
• Mandarin - 2 pcs (alternative can perform 1 lemon)
• Garlic - 3 teeth
• Dried oregano - 1.5 tbsp
• Salt and pepper - by pinch

1. Shampignons are made, clean and postpone dry. At this time, getting the preparation of marinade.
2. In a separate container, pour soy sauce.
3. Next to it add mandarins juice (if there is no lemon), chopped garlic and oregano teeth.
4. All ingredients are mixed and add mushrooms to them.
5. After 15 minutes, champignons can be frying. Roasting time - 2-4 minutes on hot coals. Salt and pepper add after cooking.

Soy Sauce with mustard

For processing 500 g of mushrooms, prepare the following marinade components:

• Creamy oil - 350 g
• Soy sauce - 100 ml
• Olive oil - 2-3 tbsp
• Mustard Dijonskaya - 30 g
• Oregano, dried garlic, ginger, paprika - 0.75 ppm
• Sugar - 0.5 hl

1. In a separate container, place creamy and olive oil.
2. In the process of their whipping, gradually pour soy sauce.
3. After receiving a homogeneous mass, add mustard and other spices, as well as sugar.
4. The resulting marinade fill the mushrooms for 1 hour, after - getting started to burn.

2

Marining champignons for frying with vinegar

Marinade is designed for 500 g of mushrooms. Ingredients:

• Garlic teeth - 6 pcs
• Olive oil - 200 ml
• Vinegar (9%) - 80 ml
• Mustard Dijonskaya - 2 Ch.L (10 g)

1. The use of this marinade occurs directly during the frying of mushrooms. Therefore, the composition is preparing during the root of coal.
2. Melt the creamy oil. Connect it with vinegar, mustard and crushed garlic.
3. Place the prepared mushrooms on the grill and throughout the cooking continuously lubricate them with the resulting composition. If there is no such possibility or desire - leave pre-mushrooms in this marinade for 10-15 minutes.

3

Marining champignons for frying with cream

Especially gentle the mushrooms are obtained in a creamy marinade. For its preparation for 1 kg of champignons, you will need:

• Butter cream - 100-150 g
• Cream (or sour cream of high fat) - 2 tbsp
• Salt, ground pepper - by pinch (to taste)

1. Prepare a small container (saucepan) and melt the butter in it.
2. Next, add cream to it. To give champignons of a more spicy taste at this stage, you can add finely crushed garlic teeth and a chopped dill branch.
3. Wash mushrooms, clean and dry. Moderately soda their salt and pepper.
4. Treat the champignons with a creamy mixture.
5. Marinization time is 1 hour. Next place mushrooms on open corners or grill and wait 5 or 10 minutes. respectively. Marinated fried champignons are ready.

4

Marining champignons for frying with mayonnaise

The components below are calculated for a small (250 g) portion of mushrooms. Prepare:

• Ostive mustard - 1 tsp
• Mayonnaise - 100 g
• Ground coriander - third Ch.l
• Salt - chipotch

1. All components are placed in one container and mix thoroughly.
2. Next, add purified and dried mushrooms to the marinade.
3. Try to make the mixture completely covered champignons. At the same time, they should not "swim" in it. In the process of marination, the mushrooms will certainly be allocated a small amount of its own juice and liquid as a whole will be enough.
4. Marinade exposure time is 1.5-2 hours, after performing mushrooms periodically.
5. Next, fry champignons for 5-10 minutes.