Quick recipes for marinated champignons. Champignons marinated at home for the winter

Knowing how to pickle champignons, you can make your own appetizer a hundred times better than any store-bought equivalent. In addition, the right marinade will provide an ideal base for mushroom kebabs, a component for salads, or will improve the taste of fried or baked mushrooms.

How to pickle champignons?

The mushrooms are initially washed to remove dirt, placed in a colander to drain and, if necessary, dried.
To prepare an independent snack, boil the champignons for 15-20 minutes with the addition of marinade components and leave until cool.
To fry, bake or cook over coals, mushroom specimens are kept in the marinade mixture for several hours.

Instant marinated champignons

You can quickly prepare marinated champignons using the following recipe. After the mushrooms have completely cooled in the marinade, you can try the appetizer, enjoying its piquant taste and crispy texture. You should not be afraid at first that there is not enough marinade - the mushrooms will give juice and there will be plenty of liquid.

Ingredients:

champignons – 1 kg;
water and vegetable oil – 100 ml each;
vinegar 9% – 4 tbsp. spoons;
granulated sugar and salt - 2 teaspoons each;
bay leaf – 2-3 pcs.;
black peppercorns – 20 pcs.;
garlic cloves – 6 pcs.

Preparation

The washed mushrooms are placed in a pan.
Mix water with vinegar and oil, add salt, sugar, pepper and garlic cloves cut into slices.
Pour the resulting marinade over the champignons and place on the stove.
Cook the mushrooms after boiling for 4-5 minutes, turn off the heat.
After cooling, the marinated champignons will be ready in a hurry.

How to marinate champignons for barbecue?

The classic marinade for grilled champignons often consists only of salt, pepper and mayonnaise. If you want to get a more original tasting appetizer, use the following recipe and appreciate all the delights of a piquant and moderately spicy marinade mixture. The amount of vinegar can be doubled if desired.

Ingredients:

champignons – 1 kg;
soy sauce – 5 tbsp. spoon;
vinegar 6% – 1 tbsp. spoon;
vegetable oil – 50 ml;
mustard – 1 teaspoon;
garlic cloves – 4 pcs.

Preparation

The mushrooms are washed and dried.
Combine soy sauce, vinegar, vegetable oil, mayonnaise, mustard and squeezed garlic.
Pour the marinade over the champignons, stir them and leave them to soak for several hours.

Korean marinated champignons – recipe

The following recipe is about how to marinate champignons in a spicy Korean marinade. The resulting appetizer will be very appropriate at a festive feast and will complement an everyday meal in the best possible way. Having followed the recommendations in the evening, the next morning you can enjoy a magnificent spicy oriental dish.

Ingredients:

champignons – 1 kg;
soy sauce – 4 tbsp. spoons;
vinegar 9% – 3 tbsp. spoons;
sugar – 2 tbsp. spoons;
vegetable oil – 100 ml;
homemade mayonnaise – 2 tbsp. spoons;
ground coriander – 1 teaspoon;
garlic cloves – 10 pcs.;
salt – 2 teaspoons;
water – 0.5 l;
laurel – 2 pcs.;
black and allspice peas - to taste;
sesame – 3 teaspoons;
carrots – 0.5-1 pcs.;
dill, parsley.

Preparation

Boil mushrooms with bay leaves, drain and let drain.
Dissolve salt and sugar in 100 ml of boiling water, pour in the remaining cold water and add the remaining ingredients for the marinade, seasonings, herbs, sesame seeds, garlic and grated carrots.
Add the mixture to the mushrooms and stir.
After 8-10 hours, the Korean marinated champignons will be ready.

Quick marinated champignons with apple cider vinegar

It can be prepared with apple cider vinegar, which will make the finished snack more healthy and palatable. In this case, the mushrooms are pre-fried in oil and then mixed with the marinade mixture. This technique will speed up the soaking of the product: after cooling, the delicacy will be ready.

Ingredients:

champignons – 1 kg;
laurel – 5-7 pcs.;
apple cider vinegar – 7 tbsp. spoon;
vegetable oil – 1 cup;
sugar – 4 teaspoons;
salt – 2 teaspoons;
garlic cloves – 6 pcs.;
black peppercorns.

Preparation

First, prepared mushrooms are fried in hot oil.
Prepare a quick marinade for champignons by mixing all the ingredients and pour the mixture over the champignons.
After cooling, the snack is ready.

Marinated champignons in oil

Next, you will learn how to properly marinate champignons in aromatic oil. In this case, freshly squeezed lemon juice is used as an acidic component for the marinade. If desired, you can supplement the mixture with a pinch of sugar or a small amount of honey and add a little chopped chili pepper to the mixture.

Ingredients:

champignons – 1 kg;
tarragon and parsley - to taste;
lemon juice – 0.5 cups;
vegetable oil – 700 ml;
salt – 2 teaspoons;
garlic cloves – 10 pcs.;
pepper.

Preparation

Heat the oil, fry half the garlic in it for 4 minutes, then add the mushrooms and fry for another 5 minutes.
A delicious butter marinade for champignons is added with lemon juice, herbs, garlic, pepper, salt, the mushroom mass is mixed and left for a day.

Champignons marinated in soy sauce

You can prepare marinated ones in soy sauce. Balsamic vinegar added at the end of the heat treatment of the base product will give the appetizer an extraordinary piquancy. The amount indicated in the recipe can be changed to suit your taste. Sugar can be replaced with honey, which is added along with vinegar.

Ingredients:

champignons – 1 kg;
soy sauce – 100 ml;
vegetable oil and balsamic vinegar - 100 ml each;
salt – 1 teaspoon;
sugar – 2 teaspoons;
laurel – 2 pcs.;
pepper.

Preparation

Combine soy sauce, vegetable oil, pepper, bay leaves, sugar and salt in a frying pan, heat while stirring, add champignons.
Cover the container with a lid and simmer the contents for 7 minutes.
Pour in vinegar, stir the mushroom mixture, heat for 5 minutes and leave until cool.

How to marinate champignons for frying?

The following recipe will help you figure out how to marinate. Even without preliminary preparation, mushrooms always turn out appetizing, tasty and aromatic, and when the product is supplemented with the appropriate marinade mixture, they turn into a real culinary masterpiece.

Ingredients:

champignons – 500 g;
parsley – 1 bunch;
garlic – 5 cloves;
rosemary – 0.5 teaspoon;
olive oil – 60 ml;
salt pepper.

Preparation

The washed champignons are chopped into plates or slices.
Grind garlic, rosemary, parsley in a blender, adding oil, salt and pepper.
Spread the mixture over the mushrooms, stir, and leave for 30 minutes.
Fry the marinated champignons in a frying pan until cooked, stirring.

Marinated champignons in the oven

The marinade can be very varied and consist of all kinds of savory ingredients, spicy additives and spices. In this case, we present the simplest, but no less tasty, version of the marinade mixture based on mayonnaise, to which herbs, pepper mixture and garlic are added.

Ingredients:

champignons – 1 kg;
parsley – 1 bunch;
garlic – 3 cloves;
mayonnaise – 150 g;
seasoning for mushrooms - to taste;
salt, mixture of ground pepper.

Preparation

The washed mushrooms are mixed with mayonnaise, chopped herbs, garlic and seasonings, adding salt and pepper to taste.
Leave the mushrooms for 3 hours, then transfer them to a sleeve or mold with a lid and bake at 180 degrees for 30 minutes.

How to pickle champignons for the winter in jars?

Read more about how to pickle champignons for long-term storage, so that when necessary, you can open a jar of the preparation and use the contents for their intended purpose. It is important to choose the right mushrooms: they should be white, fresh, not overripe, with caps tightly fitting to the stems.

Harvesting mushrooms for future use is a fun and rewarding activity. How to pickle champignons at home so that during the cold season you can enjoy using them as an independent snack or as an additional ingredient for pizza or salad?

Rules for marinating champignons

Champignons are the most popular mushrooms among chefs. Historians claim that this plant product has been grown in Europe in greenhouse conditions since 1954. The word champignon means mushroom in French.

Marinating champignons at home is carried out subject to certain rules. Experienced chefs advise choosing small mushrooms for preparations. If you need to prepare pickled champignons quickly, you should choose young specimens. The plant product will turn out fragile and dense if the caps of fresh mushrooms are initially adjacent to the stems. Pickled large mushrooms are best used in a short time. Before cooking, cut them into 3-4 parts.

Before marinating the champignons, remove dirt with a knife. Next, the product is washed under running water at room temperature. Otherwise, the fruiting body of the plant product will quickly become saturated with moisture and lose its aroma and taste.

It is better to marinate champignons at home in containers with tight plastic lids, since mushrooms are a delicate product and can quickly deteriorate if they come into contact with metal. In addition, it is not recommended to store such preparations for more than 12 months.

Cooking mushrooms

In order to quickly marinate champignons at home, you need to properly prepare all the components and containers for them. Mushrooms should be cleaned with a brush or knife, then they can be placed in a colander and quickly washed under running water. The marinade is prepared in a separate container, it is good if it is enameled or stainless steel.

The pan is filled with water, then vinegar, salt, sugar and selected aromatic spices are added to it. As soon as the liquid boils, the prepared mushrooms are placed in the pan. The moment foam appears on the surface of the water, it must be removed with a spoon. Cook the mushrooms over low heat for 10-15 minutes.

To maintain the density of mushroom flesh, it is important to promptly cool the semi-finished product after heat treatment. Experienced chefs recommend cooling marinated champignons that have been boiled in a hot marinade in ice water without removing them from the pan. In this way, you can get pickled champignons at home quickly and without additional pickling.

Chilled products are placed in sterile jars and covered with plastic lids. The workpiece should be stored in a cool place, for example, in the refrigerator. You can eat this snack after 2 hours. It’s nice to serve this dish in a convenient salad bowl with herbs, onions, and sprinkle the appetizer with vegetable oil.

You can prepare a plant product for the winter in a different way. For 1000 ml of regular drinking water you will need 2 tsp. salt, 6-8 peas of sweet peas and 4 buds of cloves. You need to prepare 2 bay leaves, 200 ml of table vinegar.

Marinating should start again with washing and cleaning the main product. The training requirements do not change. The water in a large saucepan must be brought to a boil, then semi-finished products are lowered into boiling water; they can be dipped in boiling water, having previously been distributed in a colander. After 1-2 minutes the product is removed and quickly cooled. After such manipulation, the final product will be moderately solid.

Next, the marinade is prepared, 1 liter of water is poured into a convenient container, then salt and citric acid are mixed in it on the tip of a knife. The prepared composition is brought to 100°C, then the blanched semi-finished product is lowered into it and cooked over low heat for 10 minutes. At the next stage of cooking, spices and vinegar are dropped into the pan with the ingredients. All ingredients should simmer for 5-7 minutes.

After removing the brew from the heat, you must immediately place the pickled mushrooms along with the brine into sterile jars and close them with lids. After 3-4 days the dish can be tasted. This preparation is stored for a long time, because it contains a sufficient amount of bite.

Recipe for preparing mushrooms for the winter with onions

For 1 kg of small champignons you should take 3 onions. For brine, you should prepare 1 liter of drinking water, 6 pcs. sweet peas, 2 pcs. bay leaf, 40 g of salt (2 tbsp. without a slide) and 1 tbsp. l. vinegar.

Before pickling, the onion is peeled and chopped into rings. Pre-prepared mushrooms are blanched for 5-7 minutes, then quickly cooled in ice water. As soon as the excess liquid drains from the semi-finished product, it must be placed in glass jars that have been sterilized in advance. Champignons in jars are layered with onion rings. Drop 1-2 peppercorns into each container.

To prepare the marinade, water, salt and bay leaf are used. The mixture is heated and boiled for 5 minutes, then vinegar is added to the resulting solution. Mushrooms in jars are poured with the prepared marinade. After sterilization, the containers are closed with lids and left to cool gradually. It is recommended to store the workpieces in a cool place.

There are many recipes and ways to pickle champignons at home yourself. There are recipes for preparing a very tasty preparation even in 5 minutes. All of them are not labor-intensive, but appetizers and preparations turn out to be very rich and are the first to be served on the table.

How to pickle champignons according to the classic recipe

The most delicious pickled champignons are obtained according to a recipe that has already become a classic. This is how our grandmothers marinated the gifts of the forest.

Needed:

1500 g mushrooms;
1 tbsp. oils;
½ tbsp. vinegar;
1 liter of water;
5 – 6 cloves of garlic;
20 g salt;
4 laurel leaves;
12 peas each of black and allspice.

Cooking:

1. Wash the mushrooms and divide into 4 parts.
2. Boil in slightly salted water for 15 – 20 minutes. Remove the foam all the time.
3. Throw away the champignons.
4. For the marinade, you need to boil water with sugar, add oil and vinegar, and add salt.

The marinade should simmer for 3 - 4 minutes.

5. Then add mushrooms to the prepared mixture and cook them for exactly 3 minutes.
6. Place spices in prepared jars, fill the containers with mushrooms and pour marinade.
Close the jars, turn them over and cover them, after which they should cool for a day.
Such a preparation will stand very well all winter, and will go on the table very quickly. It is best to store it in a pantry at +18ºС.

A quick way to marinate mushrooms for barbecue

Not everyone knows how to pickle mushrooms for a picnic, but this recipe is quite simple. At an impromptu feast in nature, such a dish will be the most delicious, you can be sure!

You will need:

Cooking:

1. Rinse the raw materials. Cut the tomatoes into mugs.
2. Prepare the marinade by stirring mayonnaise with pepper and salt.
3. Place the champignons and tomatoes in a deep bowl and pour over the marinade.
4. Mushrooms should be marinated for at least 20 minutes.
5. After this time, it’s time to put the workpieces on a skewer and fry for a third of an hour.
These champignons for barbecue or skewers are very rich and flavorful.

In a spicy marinade with onions in 20 minutes

In just 20 minutes you can make pickled champignons at home. Many housewives pickle mushrooms this way.

You will need:

500 g mushrooms;
1/5 tbsp. vinegar;
1/3 tbsp. oils;
10 g salt;
10 g sugar;
10 g peppercorns;
2 laurel leaves;
15 g chili pepper;
100 g onion;
3 cloves of garlic;
20 g dill.

Cooking:

1. Wash and dry the champignons.
2. Fry them in a dry frying pan for 5 minutes. The mushrooms will release liquid and stew in it.
3. Separately mix all the other stated ingredients, except onion and garlic, add finely chopped chili.
4. Finely chop the onion and dill, press the garlic in a press.
5. Pour the marinade directly into the pan, cover with a lid and simmer for about 10 minutes.
6. Place the champignons in a prepared container along with the boiled mixture from the previous step, add onion and garlic, sprinkle with dill.
The marinade for this recipe is very tasty, and this appetizer will definitely be the first to end.

Marinate champignons without water and vinegar

Pickled mushrooms can be easily prepared without water.

Needed:

0.5 kg of mushrooms;
1/3 tbsp. oils;
3 cloves of garlic;
15 black peppercorns;
4 laurel leaves;
3 cloves;
1 tsp. pepper mixtures;
1.5 tsp. Sahara;
1 tsp. salt.

Cooking:

1. Wipe the mushrooms with a sponge, rinse, dry on a towel and cut lengthwise.
2. Place the champignons in a saucepan that does not oxidize. Cover the dish and place on low heat.
3. When the mushrooms release their juice, add all the other ingredients stated in the recipe.
4. The champignons should be stirred regularly, and as soon as the marinade boils, close the saucepan and boil its contents for 5 minutes.
5. Immediately remove the saucepan from the stove, transfer the appetizer to a salad bowl and serve for lunch.
This preparation will be the most delicious on your table.

You can store them in the refrigerator, but only for no more than 5 days.

Cooking chopped mushrooms in 5 minutes

Try quick-cooking marinated champignons, which take exactly 5 minutes to prepare. This five-minute recipe is especially popular among housewives.

Needed:

0.5 kg champignons;
1/3 tbsp. vinegar;
½ tbsp. oils;
3 cloves of garlic;
10 black peppercorns;
2 tsp. Sahara;
1 tsp. salt;
4 laurel leaves.

Cooking:

1. Wash the mushrooms, dry and cut into 4 parts.
2. Mix all the ingredients for the marinade in a saucepan.
3. Place the champignons in the composition from the previous step and cook for 5 – 6 minutes. Although there will be little liquid at first, the champignons will quickly release juice.
4. Place the prepared hot mushrooms in jars, wrap them and let cool. After this, the workpieces should be placed in the cold for 4 hours.
In just 5 minutes you can make an excellent preparation for the cold season or just a snack that will diversify your diet for every day.

Mushrooms marinated in Korean style

Korean champignons have a very bright taste and are prepared in just half an hour.

Required:

350 g mushrooms;
1/4 tsp. coriander;
3 cloves of garlic;
10 g sesame seeds;
1 p. l. soy sauce;
¼ tbsp. oils;
3 tbsp. l. vinegar;
2 laurel leaves;
½ tbsp. l. caraway;
1 PC. hot pepper;
1 bunch of greens;
salt and pepper.

Cooking:

1. Rinse the mushrooms thoroughly and cook in slightly salted water for 20 - 25 minutes. Then let the champignons dry.
2. For the marinade, pour the sauce into the oil and add the rest of the ingredients. Everything is mixed well.
3. Sesame seeds should be fried separately and then added to the marinade.
4. Now all that remains is to add the mushrooms to the resulting mixture, stir and leave in the cold for 12 hours.
A great homemade snack is ready! And you can be sure that it will turn out to be tastier than store-bought.

You can store it in the refrigerator in a closed container made of glass.

1. Mushrooms should be boiled in slightly salted water for 10 minutes.
2. At this time, you can boil tomato juice and add the rest of the prepared products to it. If the marinade is prepared from tomato paste, it must be diluted with water.
3. When the juice boils, add the champignons and cook for a couple of minutes. At the very end of the process, add garlic.
4. Once the mushrooms have cooled, they can be served.

If you decide to close such preparations, then after adding the garlic you need to boil them for another 5 minutes, and only then roll them up. This mushroom appetizer will be the first to go!

The most delicious preparation for the winter

Opening a jar of personally prepared mushrooms in the fall, every housewife anticipates a small triumph of taste. But sometimes the opposite happens. In fact, making excellent mushroom preparation is very simple.

Required:

1 kg of mushrooms;
4 tbsp. water;
5 laurel leaves;
10 peppercorns;
1 tbsp. l. salt;
1 tbsp. l. Sahara;
¼ tbsp. vinegar.

We prepare the most delicious marinated champignons:

1. First of all, we make the marinade. Pour salt and sugar into the water, then bring it to a boil and immediately add vinegar.
2. The champignons should be washed and boiled for 20 minutes.
3. Sterilize the jars and fill them with champignons, but not to the top.
4. Add spices, pour marinade and roll up.
Turn the hot pieces onto the lids, wrap them and leave for a day. It is best to store them at t=+18ºC. The workpiece is stored without problems and leaves the table very quickly.
All of these recipes are really very simple. Try preparing a variety of preparations and snacks from mushrooms - pamper your household! Such dishes are not only very healthy, but also stimulate the appetite.

This method of pickling mushrooms is very good because thanks to it, such mushrooms can be stored for a long time in the refrigerator and it turns out to be half the price, and most importantly, it is very fast and tasty.

We sort out the fresh champignons, rinse them well with running water, preferably several times, each mushroom separately. We also rinse well under the caps. Place the mushrooms in a colander and let the excess liquid drain. There is no need to peel the mushrooms, otherwise they will darken; of course, they will not lose their taste, but they will become, as they say, not marketable.

If the champignons are very small, it is better to leave them whole. Cut large mushrooms in half or into quarters.

Let's prepare the brine for pickled champignons

In a saucepan or deep frying pan in which the mushrooms will be marinated, pour the required portion of vegetable oil, preferably refined and odorless, and ordinary table vinegar. With this amount of vinegar, the marinated champignons turn out sharp; if desired, you can reduce the portion.

Add black peppercorns and bay leaf there. The more, the spicier the taste of the mushrooms. For lovers of garlic flavor, you can use a couple of cloves of finely grated garlic.

Add salt, sugar and put on low heat, bring the brine to a boil, stirring until the salt and sugar dissolve.

Now you need to marinate the champignons in brine

Pour the mushrooms into the boiling brine and mix well so that there are no dry mushrooms left.

After a couple of minutes, the mushrooms will release the required amount of juice and be completely covered with brine, so no water is required. Cover the saucepan with a lid and simmer over low heat for 15-20 minutes after boiling. When boiled, the mushrooms are reduced by a quarter.

Place the mushrooms in jars, let cool and place in the refrigerator for further cooling. Preferably overnight. The next morning the mushrooms are ready to eat.

Place the pickled mushrooms in a salad bowl, sprinkle with onion rings and chopped herbs. You can also add the onions directly to the jar. From one kilogram of mushrooms, the yield is two 0.5 liter jars.
Enjoy your meal!

Daria told us how to marinate champignons!

The tradition of cultivating champignons originated in France, after which it spread throughout Europe, including Russia. The advantage of cultivated mushrooms is their safety and availability at any time of the year. Champignons are used to prepare first and second courses, salads and appetizers.

Homemade marinated champignons are a great addition to your everyday or holiday menu. Their calorie content is low. Depending on the additives, it ranges from 20 to 25 kcal/100 g.

Marinated champignons at home - step by step photo recipe

We prepare at home a spicy and very tasty appetizer for the holiday - pickled champignons. Pickling mushrooms at home is not difficult. To do this, we carefully follow each step of the recipe, without deviating from the proportions of the given ingredients.

Cooking time: 30 minutes

Quantity: 1 serving

Ingredients

Champignons: 0.5 kg
Lemon acid: 1/2 tsp.
Garlic: 1 clove
Water: 250 ml
Salt: 1/2 tbsp. l.
Sugar: 1/2 tbsp. l.
Vegetable oil: 3.5 tbsp. l.
Cloves: 1 pc.
Allspice: 2 pcs.
Black pepper: 5 pcs.
Bay leaf: 1 pc.
Vinegar: 2.5 tbsp. l.
Mustard and dill seeds: 1 tsp.

Cooking instructions

If you are preparing to eat mushrooms right away, then cover the jar with a plastic lid and put it in the refrigerator.

Once saturated with the spicy marinade, they will be ready in a day. When serving the mushroom appetizer with oil, it is no longer necessary to season it.

How to deliciously pickle champignons for the winter

Wild or cultivated champignons can be harvested at home for future use. To do this you need:

fresh unprocessed champignons – 2 kg;
vinegar 9% - 50 ml;
sugar – 40 g;
salt – 20 g;
bay leaf – 3 pcs.;
cloves - 3 buds;
peppercorns – 5 pcs.;
water for marinade – 1.0 l.

What to do:

Sort out the mushrooms. Remove the tips of the legs; they usually contain particles of substrate.
Rinse selected fruiting bodies with water.
Heat two liters of water in a saucepan; when it boils, throw in the champignons.
Wait until it boils, boil the mushrooms for 5 minutes and drain them in a colander.
Pour 1 liter of water into a clean saucepan. Heat it to a boil.
Throw in cloves, laurel leaves, pepper. Add salt and sugar.
Boil the marinade for 2-3 minutes and place the champignons in it.
Cook for 15 minutes.
Add vinegar and continue cooking for another 5 minutes.
Place the hot mushrooms along with the marinade into the prepared jars and cover them with lids.
Turn the jars upside down, wrap them well in a warm blanket and keep them there until they cool completely.

After 35-40 days, the champignons are ready to eat.

How to marinate champignons for barbecue

In addition to traditional types of meat kebabs, you can prepare very tasty champignon kebabs. To do this, the mushrooms are pre-marinated in a special composition. For 2 kg of the main product, take:

mayonnaise – 200 g;
tomatoes – 100 g or 2 tbsp. l. ketchup;
vinegar 9% - 20 ml;
salt – 6-7 g;
ground pepper - to taste;
garlic – 2-3 cloves;
mixture of herbs - a pinch;
vegetable oil – 50 ml;
water - about 100 ml.

How to cook:

Grate fresh tomatoes. If they are not there, then you can take ketchup.
Add mayonnaise, ground pepper and herbs to taste to the grated tomatoes, this could be basil, parsley, dill. Pour in the oil and squeeze out the garlic. Mix.
If the marinade seems neither salty nor very sour, add vinegar and salt. If it turns out very thick, add water.
Sort through the champignons. Select even, young and strong fruiting bodies of approximately the same size.
First cut off the ends of the legs. After this, shorten the leg itself so that it only protrudes slightly from under the cap. The cut part can be used for soup.
Dip the prepared mushrooms into the marinade and stir.
It is advisable to keep them in the marinade for about 3-4 hours, and it is better to marinate them in the evening.

You can cook marinated mushrooms on a grill or on skewers.

Tips to help you prepare champignons:

For whole pickling, it is better to select fruiting bodies with a cap diameter of 20-25 ml.
Only fresh and high-quality raw materials are suitable for canning.
For larger and more mature mushrooms, you need to remove the outer skin from the caps.

If you decide to use wild champignons, remember: young mushrooms have pink plates, while mature mushrooms have brown plates. This is how they differ from the poisonous pale grebes. For inspiration, another video recipe.