Pickled mushrooms: benefits and harms

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

More than a dozen species of mushrooms belong to the genus Agaric, which grow on stumps, living and dead wood. Their color is from honey brown to dark gray and even olive, in the center of the cap is slightly darker than at the edges. Honey mushrooms grow in groups, often fused with the bases of the legs with each other. The mushroom cap is small in size - from 3 to 8 cm, the stem is up to 10 cm in length.

Mushrooms are eaten s alted, pickled, fried, boiled and dried.

Useful properties of marinated mushrooms

Pickled mushrooms are valued in cooking not only because of their pleasant taste. In addition, they are also very useful for the body.

• Marinated mushrooms - a low-calorie product. These mushrooms should be included in your diet for anyone who cares about the harmony of the figure. The calorie content of pickled mushrooms is only 22 kcal per 100 grams.
• Mushrooms contain proteins, up to 80% of which are easily absorbed by the body.
• Marinated mushrooms are a source of vitamins B₁,B_{2, C, PP and minerals: potassium, magnesium, phosphorus, calcium.}
• When consumed regularly, mushrooms prevent the development of cancer and cardiovascular diseases.
• Despite the fact that mushrooms are 80% water, they help to remove excess fluid from the body, normalize metabolism, and therefore contribute to weight loss.
• Mushroom is widely used in folk medicine for the treatment of thyroid diseases.

Why are honey mushrooms harmful?

Pickled mushrooms - delicious and he althy mushrooms. But still, their consumption in some cases should be limited.

• Real, edible mushrooms are often confused with false ones and mixed when pickling or canning. Therefore, inexperienced mushroom pickers have a risk of poisoning, sometimes fatal.
• Mushrooms, including mushrooms, are contraindicated for children under 12.
• Pickled mushrooms contain vinegar, which is especially harmful to people with diseases of the gastrointestinal tract, gastritis and ulcers.

Mushroom Marinade

The marinade gives a special taste to mushrooms. It depends on him how mushrooms will taste like: spicy, sweet and sour or spicy. When preparing a marinade, spices play a major role. Garlic, black peas and allspice, bay leaf, coriander, horseradish, dill and cloves add a special piquancy to pickled mushrooms. But you shouldn't get carried away with them. Everything in the marinade should be in moderation: s alt, sugar, and spices.

Marinatedhoney mushrooms are preserved with the addition of vinegar. It stops all fermentation processes and prevents the product from spoiling. And the marinade is the soil for experiments. By adjusting the amount of spices, you can give the mushrooms a unique taste and aroma.

Harvesting mushrooms for the winter

Among the different ways of harvesting mushrooms for the winter, canning is most often used. This process is simple, and the result will please even the most inveterate gourmets.

Before you start canning, mushrooms need to be properly prepared. To do this, they are soaked for several hours in cold water with s alt and citric acid. This will greatly facilitate the preparation of mushrooms. S alt in this case will allow you to clean mushrooms from various litter, which under its influence will float to the surface of the water, and citric acid will not allow the mushrooms to darken.

You can preserve whole mushrooms or just the caps. The legs of mushrooms are fibrous, but they make delicious caviar and mushroom sauce.

Prepared mushrooms are boiled twice. First, the mushrooms are boiled for 10 minutes after boiling, then the water is drained. The second time, mushrooms are boiled for 30 minutes to an hour, until they begin to sink to the bottom of the pan. The water from the mushrooms is drained again. Boiled mushrooms are laid out in sterile jars, poured with pre-prepared marinade and rolled up with lids.

Pickled mushrooms are stored in a cool place for no more than one year. About 1 liter of canned product is obtained from 1 kg of mushrooms.

Easy pickled recipeagain

This is one of the easiest honey mushroom recipes. It requires traditional spices and a minimum of effort, and the result is elastic and crunchy mushrooms.

First you need to prepare mushrooms (1 kg), 2 tbsp. spoons of sugar and s alt, a tablespoon of concentrated vinegar essence, 2 pieces of allspice peas, bay leaves and garlic cloves, 5 cloves and 1 liter of water for marinade.

It is important to observe the amount of spices to get really tasty pickled mushrooms.

Cooking step by step is as follows:

1) Pour honey mushrooms with cold water, add s alt, citric acid. Clean mushrooms from litter by changing the water several times.

2) Boil the mushrooms: first 10 minutes, then drain the water and another 30-40 minutes until the mushrooms sink to the bottom.

3) Throw the boiled mushrooms into a colander. Drain the broth.

4) Prepare marinade. Pour 1 liter of water into the pan, add dry spices and garlic. When the marinade boils, add a tablespoon of vinegar essence to it and lower the mushrooms. Boil all ingredients together for another 10 minutes.

5) Arrange mushrooms in sterile jars and roll up. After cooling, store in a dark, cool place.

Marinated mushrooms prepared according to this recipe are moderately sweet and s alty. The taste is pleasant, slightly spicy, with a slight aroma of fragrant spices.

How to pickle frozen mushrooms

To those who do not pick mushrooms personally and are afraid to buy them from the hands of strangers,I will like the recipe for marinating frozen mushrooms. You can always find them in the supermarket, in the section that sells other frozen vegetables. The main advantage of such mushrooms is that they do not need to be washed and cleaned, which means that the cooking process will take much less time.

To prepare a liter jar of mushrooms according to this recipe, you will need 1 kg of mushrooms, 2 tbsp. spoons of sugar and s alt, a glass of vinegar, allspice peas (10 pcs.), Cloves (5 pcs.), Bay leaf (3 pcs.), Garlic (3 cloves), water (1 l).

Step cooking:

1) Place frozen mushrooms in boiling water and boil for 10 minutes.

2) At this time, prepare the marinade in another pot. To do this, boil 1 liter of water, add all the spices, including garlic and vinegar. Boil 8 minutes.

3) Pick mushrooms from the water with a slotted spoon, drain the broth. Now you can pickle mushrooms. The recipe is simple: dip the mushrooms in the marinade and boil for 8 minutes.

4) Transfer the mushrooms to a liter jar, close with a plastic transparent lid, cool and refrigerate for 24 hours.

5) A day later, pickled mushrooms can be safely served at the table. Bon appetit!

Marinated mushrooms: delicious and very fast

Mushrooms prepared according to this recipe taste like canned for the winter, but they are not pickled for long, only 2-3 days. This recipe has several benefits. Firstly, the mushrooms are very tasty, and secondly, mushrooms are marinated in a jar, that is, very quickly.

First, a kilogram of mushrooms is soaked in water, cleaned and boiled until tender, not forgetting to change the water. While mushrooms are boiling, it is necessary to prepare the marinade. To do this, add dry spices to 1 liter of water (2 tablespoons of sugar and s alt without a slide, 3 pieces of allspice and cloves) and a tablespoon of vinegar essence (without vegetable oil). Throw the boiled mushrooms in a colander, drain the broth. Transfer mushrooms to a liter jar. Pour the marinade over the mushrooms and add 1 tablespoon of vegetable oil on top. Close the jar with a plastic lid, cool and refrigerate for three days.

Korean marinated mushrooms

Korean cuisine has been popular in Russia for many years. According to her recipes, not only vegetables and meat are marinated, but also mushrooms. Pickled mushrooms, the photo of which is presented below, according to this recipe, they are moderately sour, with a piquant spiciness.

First, peeled mushrooms (1 kg) are boiled for 10 minutes, then the broth is drained, and again dipped in boiling water with the addition of 2 tablespoons of s alt. At this time, you need to prepare the marinade. To do this, add s alt (1 teaspoon), sugar (2 tablespoons), crushed garlic (2 cloves), vinegar (3 tablespoons of a 6% solution) and red pepper (½ teaspoon) to a liter of boiling water. Let cool. Mushrooms, boiled for 15 minutes, put in a colander, and then combine with the marinade. Put in layers in a glass dish: onion cut into thin half rings - mushrooms - onion - mushrooms. Top with marinade, put oppression and send to8-12 hours in the refrigerator. Bon appetit!

Honey mushrooms "Sharp"

Mushrooms according to this recipe are spicy due to the addition of horseradish and red hot peppers to the marinade. They are perfect for a festive table as an appetizer.

Marinated mushrooms according to this recipe are prepared very simply. They can be preserved or consumed immediately, 2-3 days after pickling. The shelf life of such mushrooms in the refrigerator should not exceed a week.

Mushrooms (1 kg) are boiled in s alted water until they start to sink to the bottom. At this time, a marinade is prepared from spices and vinegar (for 1 liter of water, take 3 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoons of s alt, 3 pieces of allspice and cloves, a small horseradish root and a chili pepper). Peel and cut the horseradish into pieces, throw the whole pepper into the water. Boil the marinade for 10 minutes. Then add mushrooms thrown into a colander to it. Boil together for another 5 minutes. After that, the mushrooms are laid out in jars. Snack mushrooms in a spicy marinade are ready. Bon appetit!