The benefits and harms of a spicy snack, composition and calorie content. How to cook pickled mushrooms, in what dishes to use?
Pickled honey mushrooms are a spicy appetizer that consists of mushrooms drenched in marinade and rolled up in sterilized jars for long-term storage. There are many recipes for making a marinade, but it necessarily includes salt, sugar, various spices, as well as an acidic component - vinegar or citric acid, which is added not only to balance the taste, but also as a preservative. Pickled mushrooms are closed for the winter or simply prepared as an appetizer and eaten immediately. Mushrooms are served with various side dishes and meat dishes, and are also used to prepare various salads and other recipes.
Composition and calorie content of pickled mushrooms
In the photo pickled mushrooms
The appetizer has a low calorie content, and therefore easily fits into any diet.
The calorie content of pickled honey agaric is 18 kcal per 100 g, of which:
- Proteins - 1, 8 g;
- Fat - 1 g;
- Carbohydrates - 0.4 g.
The mushroom itself has a fairly rich vitamin and mineral composition, consider it.
Vitamins per 100 g:
- Beta carotene - 0.5 mg;
- Vitamin B1, thiamine - 0.02 mg
- Vitamin B2, riboflavin - 0.38 mg;
- Vitamin B5, pantothenic acid - 1.35 mg;
- Vitamin B6, pyridoxine - 0.1 mcg;
- Vitamin B9, folate - 48 mcg;
- Vitamin C, ascorbic acid - 11 mg;
- Vitamin E, alpha-tocopherol - 0.1 mg;
- Vitamin PP, NE - 10.7 mg;
- Niacin - 10.3 mg
Macronutrients per 100 g:
- Potassium - 400 mg;
- Calcium - 5 mg;
- Silicon - 1 mg;
- Magnesium - 20 mg;
- Sodium - 5 mg;
- Phosphorus - 45 mg;
- Chlorine - 5.7 mg.
Microelements per 100 g:
- Aluminum - 7739 mcg;
- Boron - 2.4 mcg;
- Vanadium - 0.5 mcg;
- Iron - 0.8 mg;
- Iodine - 1.8 mcg;
- Lithium - 1.4 mcg;
- Manganese - 0.075 mg;
- Copper - 85 mcg;
- Molybdenum - 1 mcg;
- Nickel - 47.1 mcg;
- Rubidium - 0.28 mcg;
- Selenium - 2, 2 mcg;
- Chromium - 5.5 mcg;
- Zinc - 0.65 mg.
Many people believe that when pickling all vitamins and minerals leave the product, however, they are contained in pickled mushrooms, albeit, of course, in slightly smaller quantities than in fresh mushrooms. In addition, such a component as dietary fiber is not lost at all, of which about 5 g per 100 g in the product - this is a very important element for intestinal health.
The benefits of pickled honey mushrooms
Pickled honey mushrooms are not just a tasty snack, the product can really benefit the body. Mushrooms are rich in B vitamins and various minerals. They are often recommended to be included in the diet to normalize blood circulation and prevent thyroid diseases.
What are the benefits of pickled mushrooms:
- Normalization of metabolic processes … Due to the presence of B vitamins in the composition, the product has a positive effect on metabolism, since these vitamins are its main participants. Eating mushrooms normalizes protein, fat and carbohydrate metabolism.
- Stimulation of the gallbladder and pancreas … Delicious pickled honey mushrooms have a stimulating effect on the digestive processes, promote the production of enzymes and bile, which helps to better digest food and get more useful components from it.
- Normalization of bowel function … In addition to better absorption of nutrients, mushrooms also help to quickly remove harmful components from the intestines, ensuring its normal peristalsis due to the presence of fiber in the composition.
- Prevention of diseases of the cardiovascular system … The product has a beneficial effect on the heart and blood vessels. It normalizes blood pressure, removes excess cholesterol, dilates blood vessels - all this has a positive effect on blood circulation and heart function.
- Beneficial effect on the nervous system … The aforementioned B vitamins are important not only for metabolic processes, but also for the functioning of the nervous system. The product improves mood, tones and even helps fight insomnia. Nutritionists often prescribe it to normalize sleep and reduce stress.
It is important to note that some varieties of honey mushrooms contain specific antioxidants and natural antibiotics, making them a good anti-inflammatory and anti-cancer product.
Contraindications and harm of pickled mushrooms
Pickled honey mushrooms are an ambiguous product, despite the numerous useful properties, many people are advised to avoid snacks in the diet, but the point here is often not so much in the mushrooms themselves, so much in what components accompany them. In marinades, salt, spices, vinegar are used - all these ingredients can negatively affect the condition of a person with diseases of the digestive system or with a predisposition to them. Therefore, if you have certain diseases of the gastrointestinal tract, which involve a therapeutic diet, be sure to check with your doctor if mushrooms are appropriate in your diet.
Pickled mushrooms can also be harmful to those who, in general, abuse the product. It is worth eating a snack in moderation, otherwise the mushrooms can cause stomach upset - pain, discomfort, diarrhea.
Mushrooms are not permitted or permitted with great care in the diet of pregnant women, nursing women and young children, as, in general, they are not considered a simple ingredient for digestion, and can also cause allergic reactions.
Of course, where the mushrooms are collected is also of great importance. It is important to collect honey mushrooms in ecologically clean areas, far from highways, factories, etc., since they are capable of accumulating toxins in themselves. For the same reason, it is still recommended to make pickled honey mushrooms at home, rather than buying them in a store, since in the first case we can be sure not only in the use of natural ingredients, but also in the quality of mushrooms.
Note! Collect honey mushrooms only with an experienced mushroom picker. The danger is represented by false mushrooms, which are very similar to the true ones. They are poisonous, so be as careful as possible: even if you add only one false mushroom to the jar to the normal ones, there is a risk of getting severe poisoning.
How to pickle honey mushrooms?
There are many recipes for pickling honey mushrooms. All of them are simple and according to the strength of each hostess. The most troublesome stage, however, is preparation for pickling: the mushrooms must be rinsed very thoroughly, then kept in water for a quarter of an hour, to which vinegar has been added, and rinsed several more times. The second stage of preparation is sterilization of containers and boiling of mushrooms. Honey mushrooms are boiled for several minutes, then the broth is drained, the mushrooms are washed again and after that they begin directly to work with the marinade.
Several ways to marinate mushrooms:
- Classic recipe … Honey mushrooms (1.5 kg) put in a saucepan, pour in water (1.5 l), turn on the fire. When the water boils, pour in vinegar (25 ml), add salt and sugar (60 g each), put lavrushka (3 leaves), peppercorns (5 pieces), whole garlic cloves (2 pieces), cook for a quarter of an hour. Try the marinade to taste, add, if necessary, certain components, remove from heat. Arrange honey mushrooms in jars, pour in the marinade.
- Sugar free marinade … But the way to marinate honey mushrooms for the winter without sugar, it is suitable for those who are sick with diabetes mellitus or for another reason cannot eat sugar. Place the mushrooms (400 L) in a saucepan, fill with water (250 ml). When the water boils, cook for 20 minutes, then strain the broth, salt (20 g), put cloves and peppercorns (3-4 pieces), pour in vinegar (25 ml). First, put the honey mushrooms in jars, then pour in the spicy brine.
- Honey mushrooms with butter and chili … These pickled honey mushrooms with a bite, vegetable oil and hot pepper are rightfully considered one of the most interesting and delicious variations of mushroom cooking. Pour mushrooms (400 g) with clean water (500 ml). Put on the fire, bring to a boil, add salt and sugar (30 g each), allspice (4 pieces), cloves (4 pieces), bay leaf (3 pieces), dill umbrella (1 piece). After 3-5 minutes, pour in vegetable oil (1, 5 cups), cook for another quarter of an hour. Put garlic (1 clove), hot fresh pepper (1 piece) in a jar, put mushrooms, fill with marinade, add a bite (1 tablespoon).
- Pickled mushrooms in Korean … This simple recipe for pickled honey agaric does not imply long-term storage of the snack, it must be eaten within 3 months, while the jars must be stored in the refrigerator. Pour mushrooms (1 kg) with water (500 ml), put on the stove. When the water boils, add salt (10 g), sugar (20 g), throw in lavrushka (3 leaves), a pinch of ground pepper. Simmer for 15 minutes, add soy sauce and vinegar (1/4 cup each), cook for another 15 minutes.
These are just a few recipes for pickled mushrooms in the bank, you can either use one of them, or find others, or come up with your own.
Recipes with pickled mushrooms
Pickled honey mushrooms are an excellent self-sufficient snack in themselves. It is enough just to put them in a small bowl, decorate and put them on the festive table to please the guests. However, mushrooms can also be made part of a dish. Several recipes with pickled mushrooms:
- Hearty stew … Rinse lentils (300 g), put in a saucepan, cover with water (1 l). Place the diced chicken fillet (500 g) in the same place, cook until lentils are tender. Meanwhile, finely chop the onion (1 piece), carrots (1 piece), garlic (2 cloves). Preheat a frying pan, first put onions and carrots, after a few minutes garlic and mushrooms (300 g). After another 5 minutes, add the spinach (300 g). Transfer the finished vegetables to the chicken and lentils, cook together for 5 minutes. Remove from heat, salt and pepper to taste and add sour cream (150 g), serve with chopped herbs.
- Salad with pickled honey mushrooms and ham … Boil eggs (3 pieces) and potatoes (2 pieces). Dice the ham (300 g) and potatoes, grate the eggs, chop the green onion (1 bunch). Cover a deep bowl with cling film. Fold the salad in layers: pickled mushrooms (300 g), green onions, ham, potatoes, eggs - coat each layer with mayonnaise. Put the salad in the refrigerator for a couple of hours, flip it on a flat plate before serving so that the mushrooms are on top.
- Herring salad … Sort beans (50 g), rinse, soak overnight in cold water, boil. Boil potatoes (200 g). Cut herring fillet (300 g), apple (100 g), onion (50 g), pickles (100 g), potatoes into small cubes, mix the ingredients together, put mushrooms (300 g) and beans on them. The salad dressing can be any - vegetable oil, sour cream, mayonnaise. You can also choose any spices to taste.
- Julienne with two types of mushrooms … Put honey mushrooms (200 g) in a frying pan, fry for 5 minutes. Add to them finely chopped onion (1 head), thyme (1 sprig). Chop an eggplant (1 piece) into cubes, soak a little in salted water, put it on the mushrooms and onions. When the eggplant is soft, add diced fresh mushrooms (300 g), turn off the heat after a couple of minutes. In a separate skillet, melt the butter (2 tablespoons), add flour (2 tablespoons), stir, cook for a couple of minutes. Then pour in the milk (2 cups) in a thin stream, stirring constantly. Simmer until the sauce thickens, add grated cheese (50 g), salt, pepper, nutmeg to taste. Put the eggplants with onions and mushrooms in the sauce, mix well, arrange in the julienne tins, sprinkle with cheese (50 g) on top, bake in the oven preheated to 200OC, until golden brown.
- Quick salad with mushrooms and croutons … Boil chicken breast (200 g), disassemble into fibers. Mix pickled mushrooms (300 g) with canned red beans (300 g). Finely chop the onion (1 head), fry with mushrooms and beans in a pan until the onion is soft. Put the finished croutons (to taste) into a bowl, add the rest of the ingredients in it and season with mayonnaise to taste.
As you can see, pickled mushrooms are very versatile in the kitchen. They are suitable for simple snack salads, and for complex flaky ones, and for creating various hot dishes. We are sure that you can easily add this appetizer to your usual dishes, making them more varied.
Interesting facts about pickled mushrooms
Pickled mushrooms, closed for the winter, are best eaten before the New Year or at least within 12 months after harvesting, otherwise you can get poisoned. You should never eat a jar "lying around" in the pantry.
Many housewives recommend removing the mushroom legs before pickling so that the appetizer turns out to be especially tender. The remaining legs, however, should not be thrown away, they can, for example, be fried with potatoes.
It is advisable, when closing mushrooms for the winter, not to use metal covers to avoid botulism. You can use special plastic roll-up covers.
Watch a video about pickled mushrooms:
Pickled honey mushrooms are an appetizer that will decorate the festive table and diversify everyday dishes. Preparing a delicious snack is not difficult at all, the most important thing is to properly prepare mushrooms, carefully select and rinse them. In addition, it is important to consider that the product has contraindications, and do not eat it if they apply to you.