Traditional Ukrainian cold appetizer that can be used to make borsch. In the originals, the appetizer includes wild porcini mushrooms, honey mushrooms, or boletus. You can take other mushrooms as well. The easiest way is to take champignons. Champignons usually spoil fast in the refrigerator. Therefore, this cold appetizer — cold champignons in cucumber brine is very good. And, as we found out earlier, it is helpful for many people.

How do Ukrainians prepare mushrooms? A popular and delicious method is to use the leftover cucumber brine that many households have after pickling cucumbers for the winter. If your family also pickles cucumbers, you likely have this ingredient on hand. But don’t worry if you don’t – preparing the brine yourself is easy. The only potential challenge for those in urban areas may be finding some of the necessary ingredients.

Directions

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  1. Cook the mushrooms in lightly salted water until boiling. Let it simmer for 5 minutes. We drain the water and let it cool.
  2. We take out a jar of cucumber brine from the refrigerator. Expect that the optimal amount of mushrooms will fit in a liter jar. Usually about 300-400 grams of mushrooms. Keep in mind that mushrooms shrink during cooking. Do not remove herbs from the brine. This will make the mushrooms more aromatic.
  3. If there is no brine at home, you can prepare it the day before. But you need to understand that the taste will not be so complete. You will need a few cucumbers for cooking. You can also slice the cucumbers so that the flavor is more saturated with the brine. Lay them on the bottom of the jar.
  4. Also add allspice, chopped garlic, dry dill stalk or seeds, mustard seeds, horseradish root, horseradish leaves, currant leaves, cherry leaves, black pepper, and bay leaf. This is the perfect mix of ingredients, but you may not have everything. At a minimum, you should have garlic, bay leaves, allspice, and black pepper.
  5. Pour a liter of water into a saucepan, and add salt to boiling water. Pour saltwater into a jar. Put it in a cool place for several days. Keep in mind that traditional pickles are infused for at least a month.
  6. Put boiled mushrooms in the cooled brine. Refrigerate for 24 hours. You can do the same with pickled cucumbers and pickles.
  7. Serve with vegetable oil, chopped garlic, and onion leaves. This is delicious.

Salted champignons are tasty and aromatic. If you don’t eat these mushrooms earlier, you can add them to borsch for a long time. Just do not forget about the optimal amount of salt, because mushrooms are already salty.

Cooking time:

The recipe for cold champignons in cucumber brine doesn’t specify a specific cooking time as it is a no-cook recipe. Instead, the preparation involves simply marinating the mushrooms in the cucumber brine for at least 24 hours in the refrigerator.

This allows the mushrooms to absorb the flavor of the brine and become tender and flavorful. So, while there isn’t an active cooking time, you will need to plan and allow enough time for the mushrooms to marinate properly.

How to cook cucumber brine for Cold Champignons:

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Video by Food Wishes

Benefits of the Recipe:

Here are some potential benefits of the cold champignons in cucumber brine recipe:

  • Easy to prepare: This recipe is straightforward, making it an ideal choice for novice cooks or anyone short on time.
  • Economical: The recipe uses simple and affordable ingredients, making it a budget-friendly option.
  • Helps reduce food waste: By using cucumber brine to preserve the mushrooms, this recipe is a great way to use up leftover brine that might otherwise go to waste.
  • Packed with flavor: The combination of the earthy champignons and tangy cucumber brine creates a tasty and unique flavor that’s sure to impress.
  • Versatile: These cold champignons can be served as a standalone snack, used as a topping for salads, or added to other dishes like borsch, making it a versatile recipe to have in your repertoire.
  • Nutritious: Mushrooms are a good source of protein, fiber, and vitamins, making them a healthy addition to any diet.

Overall, cold champignons in cucumber brine is a simple, tasty, and versatile recipe that can be enjoyed by anyone looking for a quick and easy snack or a flavorful addition to their favorite dishes.

Risks of the Recipe:

While the recipe for cold champignons in cucumber brine is generally safe and straightforward, there are a few potential risks to keep in mind:

  1. Spoilage: Anytime you’re working with perishable ingredients like mushrooms, there is a risk of spoilage if they aren’t handled properly. Be sure to thoroughly wash and dry the mushrooms before marinating them in the cucumber brine, and discard any that appear slimy or discolored.
  2. Allergies: Some people may have allergies to mushrooms or cucumbers, so it’s important to be aware of any potential allergens when serving this dish.
  3. Sodium: The brine used in this recipe contains salt, so if you’re watching your sodium intake, you may want to limit your portion size or look for a low-sodium alternative.
  4. Preparation: It’s important to follow the recipe instructions carefully to ensure that the mushrooms are prepared and stored correctly to prevent any potential food safety issues.

In summary, as long as you take care to handle and prepare the ingredients properly, the risks associated with this recipe are relatively low, and it can be a delicious and healthy addition to your meal plan.