Champignons for the winter - 5 cooking recipes

If you like the taste of these mushrooms so much that you are ready to add them to all your dishes, then why not prepare champignons for the winter? Especially if they are grown at home and not bought at the market (where they are available all year round). In addition, salted and marinated at home, they are very different from store-bought ones in a positive way.

Marinated champignons are the most delicious. To do this, you need to select neat mushrooms of the same size. Ideally, small and round. But if there are no such ones, older ones will do, and besides, they can be cut. If possible, choose those whose caps smoothly turn into legs. These will be more fun to crunch on your teeth and will be pleasantly dense.

If you are confident in the quality of the mushrooms, there is no need to wash them - you can simply wipe them with a damp cloth and remove any debris. If you are not sure, it is better to wash and let the excess liquid drain. Different recipes for winter champignons may use different cooking technologies. For example, in some mushrooms you need to boil, in others you need to pour hot brine or raw marinade.

It is worth remembering that champignons are one of the cleanest mushrooms and do not require cooking. They can be cooked immediately: fried, stewed, dried, frozen, and so on. You can also salt it raw. The most important thing here is to choose the right mushrooms. If they are large, you can cut them into pieces.

If the recipe does require cooking, it is best not to cook for more than five minutes. Otherwise, their delicate structure will simply fall apart.

Marinades and brines can be prepared in different ways with the addition of many spices and vegetables: onions, garlic, carrots, bell peppers, bay leaves, hot peppers, cloves, etc. Mushrooms are prepared hot or cold - at the chef's discretion.

Champignons can be frozen and dried, but, as a rule, this is rarely done, because you can buy them at any time, and fresh.