Pickled mushrooms kcal. "Generous for the harvest" - mushrooms mushrooms: benefits, harms and calorie content of the product

02.05.2020 Blanks for the winter

The composition of honey agaric is represented by vitamins B1, B2, E, C, PP, minerals calcium, potassium, phosphorus, magnesium, sodium, iron.

The calorie content of fried mushrooms per 100 grams is 47 kcal. Per 100 gram serving:

1.93 g protein;
3.51 g fat;
3.16 g carbohydrates.

To prepare fried honey mushrooms, you must:

rinse thoroughly and peel 0.4 kg of raw mushrooms;
boil honey mushrooms in salted water;
fry the mushrooms for 10 minutes in 10 g of vegetable oil;
add 150 g of finely chopped onions to the fried mushrooms. Fry mushrooms with onions until the dish is fully cooked.

Calorie content of pickled mushrooms per 100 grams

The calorie content of pickled mushrooms per 100 grams is 18 kcal. 100 g of snacks:

2.3 g protein;
0.1 g fat;
5 g of carbohydrates.

The composition of pickled mushrooms is represented by honey agarics, water, vinegar, onions, garlic, salt, sugar, citric acid, dill, mustard seeds, spices and bay leaves.

Calorie boiled mushrooms per 100 grams

The calorie content of boiled mushrooms per 100 grams is 26 kcal. In 100 g of mushrooms:

2.8 g protein;
1.5 g fat;
0.48 g of carbohydrates.

Boiled mushrooms retain almost all of their beneficial properties. The vitamin and mineral composition of such mushrooms is represented by vitamins C, B1, B2, PP, E, minerals iron, phosphorus, potassium, calcium, sodium, magnesium.

Calorie content of salted mushrooms per 100 grams

The calorie content of salted honey agarics per 100 grams is 22.4 kcal. In 100 g of mushrooms:

2.27 g protein;
1.26 g fat
0.59 g carbohydrates.

Salted mushrooms are contraindicated in cholecystitis, pancreatitis, and a tendency to edema.

Calorie content of stewed mushrooms per 100 grams

The calorie content of stewed mushrooms per 100 grams is 41 kcal. Per 100 gram serving:

2.13 g protein;
3.14 g fat;
2.21 g of carbohydrates.

Stewed mushroom recipe:

1 kg of fresh mushrooms is thoroughly washed and boiled until ready;
finely chopped 2 onions are fried in vegetable oil;
mushrooms are mixed with fried onions, 1 chopped tomato, salt and pepper to taste, 2 cloves of squeezed garlic, 100 g of low-fat sour cream are added to the resulting mixture;
the dish is stewed for 25 minutes.

Caloric content of frozen mushrooms per 100 grams

The calorie content of frozen mushrooms per 100 grams is 10 kcal. In 100 g of frozen mushrooms:

2.2 g of proteins;
1.2 g fat;
0.8 g of carbohydrates.

Thanks to quick freezing, honey mushrooms retain almost all of their beneficial properties. When defrosting and re-freezing, the benefits of mushrooms are reduced to almost zero.

The benefits of honey agarics

The following useful properties of honey agarics are known:

with regular consumption of mushrooms, the fat, protein and carbohydrate balance in the body is normalized;
mushrooms activate the work of the pancreas and gallbladder;
the product has a vasodilating effect, has a beneficial effect on blood flow;
the benefits of honey agaric have been proven to reduce the level of bad cholesterol, normalize blood pressure;
B vitamins of mushrooms are necessary for the normal functioning of the nervous system and brain;
vitamin B2 honey agaric improves the absorption of iron, proteins, promotes the conversion of sugar into energy, maintains the health of the eyes and skin;

vitamin C of mushrooms activates the immune functions of the body, has a powerful antioxidant effect, preventing the development of oncology and slowing down the aging process;
doctors recommend including honey mushrooms in the diet to prevent stress, depression, insomnia;
potassium, calcium of mushrooms is necessary to maintain the functions of the heart and blood vessels,
in folk medicine, alcoholic infusions based on honey agaric are used to remove warts;
mushrooms are actively used for the production of drugs for E. coli, diabetes mellitus, the manufacture of laxatives.

Honey agaric

Contraindications to the use of honey mushrooms are:

disturbances in the digestive tract, a tendency to diarrhea and flatulence;
renal failure;
children under 5 years of age;
individual intolerance to the product;
pregnancy and breastfeeding;
hypertension;
exacerbation of pancreatitis.

Eating raw mushrooms can cause serious food poisoning. Be sure to thoroughly rinse and boil the mushrooms before eating them.

Many housewives consider the preparation of canned food for the winter as their sacred duty. Compotes, pickles, preserves. You open a jar in winter and enjoy a pleasant taste that has absorbed something from summer and caring female hands. Pickled mushrooms are considered a special delicacy in home preservation.

You can pickle different varieties, but the most popular are honey mushrooms. It is difficult to imagine a winter festive table without them, on it small red mushrooms look beautiful and elegant, they are used to decorate various dishes, and they are eaten at the moment, no matter how much they put on a plate. And most importantly, they prepare easily.

Pickled mushrooms for the winter

To keep canned mushrooms longer, it is best to roll them up with sterilization.

Advice: you can pickle for the winter not only butter and mushrooms, but also honey mushrooms. There is absolutely no difference in the recipe. By the way, to taste, they also turn out to be about the same.

Ingredients

Servings: - + 10

honey mushrooms 1 kg
salt 35 g
sugar 5 g
Bay leaf 1 PC.
garlic 3 tooth.
peppercorns 10 pieces.
Carnation 3 pcs.
Apple vinegar 100 ml
water 500 ml

Per serving

Calories: 22 kcal

Proteins: 2 g

Fats: 1.1 g

Carbohydrates: 1.2 g

2 hours 0 minutes Seal

Prepare the mushrooms for pickling. To do this, carefully sort them out, make sure that wormy, broken and overgrown fruits do not get into the total mass. Hats for mushrooms intended for pickling must be elastic.

Pour honey mushrooms with cold water and leave for a couple of hours. This will help in the future easier to wash them from dirt. Rinse the mushrooms by changing the water several times. Cut the leg in half because this is the hardest part.

Pour honey mushrooms with water again and put them on the stove. Once the water boils, reduce heat to low and cook the mushrooms for half an hour. Be sure to remove the foam.

Strain the boiled mushrooms and place in jars. The amount indicated in this recipe is enough for 3 1/2 liter jars. Throw one clove of garlic into each of them. To give the maximum taste to the marinade, cut each clove into at least 2 parts.

Prepare the marinade. To do this, boil water, throw salt, sugar, cloves, bay leaves and black pepper into it. Cook for 5 minutes. As soon as removed from heat, pour in the vinegar and, without waiting for the marinade to cool, pour over the mushrooms.

Place the lids and clamps on the jars. Place them in a large saucepan with a board or soft cloth on the bottom. Fill with water so that it reaches the hangers of the jars. Put on fire, bring to a boil and simmer for 20 minutes.

It's time for seaming. When ready, turn the jars upside down and leave to cool completely. Then store the pickled mushrooms in a cool, dark place.

You can also pickle frozen mushrooms. To do this, they must first be defrosted. If you prefer to freeze them raw, then boil them, and if boiled, just continue all the actions, following the recipe. The use of an ice cream semi-finished product will in no way affect the taste.

Pickled mushrooms without sterilization

If you want to taste pickled mushrooms in the near future and do not want to wait until winter, you can cook them without sterilization. There is a quick way to prepare them.

Cooking time: 1 hour

Servings: 45

Energy value

proteins - 2.2 g;
fats - 1.2 g;
carbohydrates - 0.5 g;
calorie content - 21 kcal.

Ingredients

honey mushrooms - 5 kg;
water - 1.5 l;
citric acid - 1.5 g;
vinegar essence 80% - 30 ml;
bay leaf - 5 pcs.;
cinnamon - 2 g;
allspice - 10 peas;
cloves - 7 pcs.;
salt - 50 g.

Step by step cooking

Prepare the mushrooms for pickling. Carefully sort through them, throwing away the spoiled and damaged - everything that became unusable during transportation, and wash thoroughly. Then pour 3 liters of water into a saucepan, put on fire, add 120 g of salt. When it boils, put the mushrooms and cook for 20 minutes. Drain the water.
Prepare the marinade. To do this, boil water, add salt, spices, cook for about 5 minutes.
Now it's time to add mushrooms to the boiling marinade. Cook them for about 20 minutes more.
Once removed from the stove, pour in the vinegar essence. Let the marinade cool.
Using a slotted spoon, catch the mushrooms, distribute them to the jars and cover with the marinade. Close the lids and put in the refrigerator. Low temperature is a must for storage.

A day later, honey mushrooms can already be served. And to them - potatoes with sour cream and dill!

Pickled honey mushrooms without vinegar: a step by step recipe

For many people suffering from certain ailments, vinegar is contraindicated for use. But according to the law of meanness, it is they who often terribly want to eat pickled mushrooms. Fortunately, you can cook them without using vinegar essence.

Cooking time: 2 hours

Servings: 10

Energy value

proteins - 2 g;
fats - 7.4 g;
carbohydrates - 2.3 g;
calorie content - 84 kcal.

Ingredients

honey mushrooms - 1 kg;
salt - 10 g;
sugar - 20 g;
water - 500 ml;
sunflower oil - 70 ml;
garlic - 4 cloves;
cloves - 3 pcs.;
bay leaf - 4 pcs.;
black pepper - 20 peas;
citric acid - 1 tsp

Step by step cooking

To pickle honey mushrooms without using vinegar, they must be prepared more carefully in advance. To do this, sort out the mushrooms, leaving only whole fruits of about the same size.
Dilute 1.5 cl in a liter of water. l. salt and soak fresh mushrooms for one hour. Then rinse them under running water and boil. This should take 20 minutes.
Prepare the marinade: boil water, add sugar, salt, cloves, black pepper, sunflower oil and bay leaf to it. Simmer for 5 minutes and, when removed from heat, add citric acid.
Put the marinade on the stove again, bring to a boil, put honey mushrooms in it and cook for 10 minutes. After this time, remove the pot from the hotplate and add the finely chopped garlic.
Catch honey mushrooms, distribute to jars, fill with marinade, cover with lids with clips and place in a saucepan filled with water so that it does not reach the edge of the neck of the jars by about 3 cm.Place on the stove and boil for 30 minutes.
Then roll up the cans, turn upside down and leave to cool completely. You need to store pickled mushrooms in the basement or in the pantry.

Important: mushrooms prepared according to this recipe can be stored for up to two years. But if the jar is opened, then it can be kept in the refrigerator for no longer than a week. If the mushrooms were prepared according to the method without sterilization, it is recommended to eat them within a certain period, namely, two weeks.

A simple recipe for pickled honey agarics for the winter without seaming

Cooking time: 1 hour 5 minutes

Servings: 20

Energy value

proteins - 1.6 g;
fats - 0.9 g;
carbohydrates - 1.1 g;
calorie content - 18.9 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 500 ml;
black peppercorns - 6 pcs.;
cloves - 3 pcs.;
bay leaf - 3 pcs.;
table salt - 50 g;
granulated sugar - 15 g;
table vinegar 9% - 130 ml.

Step by step cooking

Sort the mushrooms carefully, throwing away the spoiled and wormy ones, clean them of forest debris, cut off the lower parts of the legs, rinse under a running stream and soak in slightly salted water for 25-30 minutes.
After the indicated time, discard the mushrooms in a colander, rinse them again under the tap and send them to the voluminous kitchen utensils for cooking. Pour 500 ml of pure water over the fruits, wait for the first bubbles to appear and measure a third of an hour from that moment.
After 20 minutes, add clove buds, laurel leaves, peppercorns to the mushrooms, salt and sugar the appetizer, mix the ingredients carefully and leave them to simmer for another 15 minutes.
After a quarter of an hour, pour vinegar into the workpiece, wait for the liquid to boil again and remove the dishes from the burner.
When honey mushrooms are completely cool, put them in a prepared sterile container, fill with marinade, tightly cover with nylon lids and put them in the main compartment of the refrigerator for storage.

Delicious pickled mushrooms in Bulgarian

Cooking time: 1 hour 15 minutes

Servings: 20

Energy value

proteins - 1.8 g;
fats - 1 g;
carbohydrates - 0.6 g;
calorie content - 18.7 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 250 ml;
bay leaf - 6 pcs.;
table vinegar 9% - 85 ml.

Step by step cooking

Carefully wash the mushrooms from forest debris under a running stream, fold them onto a large culinary sieve and let them dry from excess moisture, then cut off the lower parts of the legs and divide the large fruits into 2-3 parts.
Pour the prepared mushrooms with water in a large thick-walled ladle, salt them and bring to a boil, constantly removing the foam that appears on the surface.
As soon as you notice the first signs of boiling, reduce the heat to medium, add black peppercorns and bay leaves into the bowl with honey mushrooms and cook the blank for half an hour.
Prepared mushrooms with the marinade, carefully so as not to burn themselves, pack in steamed jars, pour in the required amount of vinegar, cover with lids and pasteurize in a deep saucepan with warm water for a quarter of an hour.
After 15 minutes, carefully remove the glass container with a snack on the table and immediately roll it up on a turnkey basis.

Spicy pickled mushrooms with the addition of cinnamon

Cooking time: 1 hour 25 minutes

Servings: 20

Energy value

proteins - 1.4 g;
fats - 0.8 g;
carbohydrates - 2 g;
calorie content - 20.2 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 1 l;
black peppercorns - 6 pcs.;
cloves - 4 pcs.;
cinnamon (sticks) - 3 pcs.;
bay leaf - 3 pcs.;
table salt - 40 g;
granulated sugar - 50 g;
table vinegar 9% - 120 ml.

Step by step cooking

First of all, boil the marinade - for this, bring the amount of filtered water required according to the recipe to a boil, add salt, granulated sugar, the rest of the spices (cinnamon sticks, black peppercorns, clove buds and lavrushka) to it and boil the solution for about 3-5 minutes. Then pour 120 ml of table vinegar into the marinade, stir and remove from heat.
Wash the mushrooms very thoroughly under a strong pressure of a running stream, throw them in a colander and let dry a little.
After that, transfer the prepared mushrooms to a saucepan, fill them with cold water and bring to the beginning of boiling.
Drain the resulting broth immediately, fill the dishes with the mushrooms with fresh water, add a little salt and boil them for 15-20 minutes after boiling (the fruits should settle to the bottom), from time to time removing the foam from the surface.
Throw the mushrooms on a culinary sieve and let the excess liquid drain, and the mushrooms cool slightly.
Spread the still warm forest gifts in sterile glass containers, filling them with only 2/3 of the total volume, fill them to the top with cooled marinade and seal with screw caps.

Pickling honey agarics with apple cider vinegar

Cooking time: 1 hour 40 minutes

Servings: 20

Energy value

proteins - 1.4 g;
fats - 0.7 g;
carbohydrates - 1.1 g;
calorie content - 17.4 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 1 l;
garlic - 25 g;
cinnamon (sticks) - 2 pcs.;
bay leaf - 6 pcs.;
black peppercorns - 15 pcs.;
table salt - 75 g;
granulated sugar - 15 g;
apple cider vinegar 6% - 195 ml.

Step by step cooking

Throw the cleaned and washed mushrooms into boiling salted water and boil for 20-30 minutes, constantly removing the foam with a special spoon.
Then put the boiled mushrooms on a culinary sieve and let them dry and cool.
In a large saucepan, combine one quart of drinking water with apple cider vinegar, black peppercorns, bay leaves, cinnamon sticks broken into several pieces, and peeled and finely chopped garlic cloves. Salt and sugar this mixture, then send it over medium flame and boil for about 5 minutes.
Dip honey mushrooms in a boiling marinade, stir and simmer everything together for about 10 minutes.
Immediately spread the resulting snack in prepared containers, cover with boiled twists and send to sterilize for 20 minutes, then roll up.

Honey mushrooms marinated for the winter with citric acid

Cooking time: 2 hours 10 minutes

Servings: 20

Energy value

proteins - 1.7 g;
fats - 0.9 g;
carbohydrates - 2.3 g;
calorie content - 24.2 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 0.5 l;
allspice - 5 pcs.;
bay leaf - 3 pcs.;
ground cinnamon - 5 g;
table salt - 60 g;
granulated sugar - 50 g;
citric acid - 10 g.

Step by step cooking

Initially, process mushrooms, cleaning them from dirt and various forest debris, rinse them under a running stream and, sending them to a medium saucepan with salted water (1 tablespoon salt per 1.5 liters of water), boil the fruits for half an hour, and then catch them with a slotted spoon and let cool slightly and dry.
Then return the boiled mushrooms back to the cooking container, fill them with 500 ml of clean fresh water, boil and add all the spices and seasonings there, except citric acid. Let the product simmer in the marinade for 20 minutes.
After that, add 10 g of lemons to the appetizer, stir the ingredients until it dissolves and remove the container from heat.
Lay out the finished workpiece in dry disinfected jars, cover with lids and sterilize for about 30-40 minutes in hot water over a slow flame.
Close the sterilized mushrooms with screw twists, wrap them in a warm blanket and cool.

Spicy pickled mushrooms with garlic and dill

Cooking time: 1 hour 35 minutes

Servings: 20

Energy value

proteins - 1.6 g;
fats - 3 g;
carbohydrates - 2.6 g;
calorie content - 43.7 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 0.8 l;
garlic - 60 g;
dill - 50 g;
black peppercorns - 7 pcs.;
bay leaf - 3 pcs.;
olive oil - 70 ml;
table salt - 45 g;
granulated sugar - 50 g;
table vinegar 9% - 60 ml.

Step by step cooking

Boil the mushrooms prepared in the usual way in salted water for a third of an hour, discard them in a colander and let all excess moisture drain off.
Dissolve the crystals of salt and sugar in a separate container with boiling water, then add table vinegar, olive oil, bay leaves, peppercorns, garlic peeled and passed through a press, and finely chopped washed and dried dill into it.
Throw boiled mushrooms into a bubbling marinade, simmer them for about a quarter of an hour and remove from the burner, leaving them to cool.
Put the chilled snack in disinfected containers, fill with marinade, cover with lids and sterilize in warm water for half an hour.
After 30 minutes, carefully remove the container with special tongs, seal it hermetically and cool according to the standard scheme under a warm blanket.

Pickling fragrant honey mushrooms with rosemary

Cooking time: 1 hour 25 minutes

Servings: 20

Energy value

proteins - 1.6 g;
fats - 0.9 g;
carbohydrates - 1.9 g;
calorie content - 22.4 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 0.7 l;
rosemary - 30 g;
bay leaf - 4 pcs.;
granulated sugar - 40 g;
table vinegar 9% - 50 ml;

Step by step cooking

Carefully clean the mushrooms from dirt and forest debris, rinse and boil in salted water for 20 minutes after the start of boiling, then discard them on a large culinary sieve and leave alone for about half an hour.
Then mix 700 ml of bottled water with vinegar, bay leaves, washed rosemary sprigs, salt and sugar crystals, put the kitchen utensils with the resulting solution on the fire and, bringing to a boil, simmer over a slow flame for 5 minutes.
Dip honey mushrooms into the boiling marinade, stir everything well and cook for another 20 minutes.
After a third of an hour, remove the appetizer from the heat, remove the rosemary and lavrushka, which have already given their taste and aroma, and pack the mushrooms with marinade in sterile jars.
Roll up the containers with turnkey cans and put them under the blanket to cool.

Recipe for pickling honey agarics with the addition of wine vinegar

Cooking time: 1 hour 15 minutes

Servings: 20

Energy value

proteins - 1.2 g;
fats - 0.6 g;
carbohydrates - 3 g;
calorie content - 22.1 kcal.

Ingredients

honey mushrooms - 2 kg;
water - 1.6 l;
horseradish leaves - 1 pc .;
currant leaves - 3 pcs.;
dill - 20 g;
garlic - 25 g;
black peppercorns - 10 pcs.;
allspice - 10 pcs.;
bay leaf - 8 pcs.;
cloves - 8 pcs.;
cinnamon - 5 g;
table salt - 30 g;
granulated sugar - 90 g;
wine vinegar (white or red) - 120 ml.

Step by step cooking

Thoroughly clean the forest mushrooms and wash them under a running tap.
Then cut large specimens into smaller pieces and boil the fruits in 1.6 liters of clean filtered water for 20-30 minutes, constantly removing the foam from the surface.
After this time, add garlic passed through a press to the mushrooms, peas of two types of peppers, bay leaves, ground cinnamon, cloves, vinegar, salt and granulated sugar, boil everything together for another quarter of an hour and remove the container from the stove.
Line the bottom of the disinfected dry glass container with clean greens, namely, with dill sprigs, currant leaves and horseradish, gently tamp the mushrooms on top of it, fill it all with hot marinade and seal tightly with twists. After cooling the blank under the blanket, take it to the rest of the preservation for the winter.

Pickled honey mushrooms: taste and benefits in one can

The pickled mushrooms are not only a tasty snack, but also very healthy. Pickled honey mushrooms are very much appreciated by those who follow the figure, for whom every calorie is counted. This food is filling due to its high protein content, which is easily absorbed by the body. And at the same time, its calorie content is low - on average 22 kcal per 100 grams of product.

Those who follow diets for weight loss love pickled mushrooms for the fact that they help remove excess fluid from the body and speed up metabolism. This snack normalizes protein, fat and carbohydrate balance in the body.

But pickled mushrooms can help not only in losing weight. They contain a large amount of vitamins and minerals: zinc, potassium, phosphorus, magnesium, calcium, vitamins C, B1, B2, PP, E.

The presence of this snack in the diet helps to normalize blood pressure, improve the functioning of the thyroid gland, and revitalize the function of the pancreas and gallbladder.

It is not out of place to pay attention to pickled honey mushrooms and those people who suffer from diabetes mellitus. After all, this product helps vitamins to be better absorbed, and sugar that enters the bloodstream converts into useful energy. True, there is one caveat: diabetics need to put as little sugar as possible in the marinade.

Pickled mushrooms are also useful for maintaining immunity due to the fact that they contain a large amount of vitamin C. Therefore, for the winter, when the immune system is especially vulnerable, it is imperative to stock up on mushrooms.

Pickled honey mushrooms contain antioxidants that help remove poisons from the body, and also make this snack a prophylactic agent against cancer, and also significantly slow down the aging process of the body.

Pickled mushrooms also have a beneficial effect on the nervous system. They help fight stress, insomnia, depression, and improve brain function.

The use of pickled honey agarics: there is one "but"

Despite the benefits, pickled mushrooms have a number of contraindications. Due to the content of vinegar in the marinade, they can harm the body of a person suffering from diseases of the gastrointestinal tract.

Pickled mushrooms can be poisoned. The main danger in this case is botulism. The bacterium that provokes it can get into canned mushrooms if the cooking technology was violated or the fruits were poorly prepared for pickling.

Honey mushrooms, before pickling, must be very thoroughly washed and made sure that no spoiled, damaged or poisonous mushrooms get into the jars. To distinguish an edible mushroom from an inedible one, you need an expert: it is not enough just to look at a picture or a photo before going into the forest.

Refrain from purchasing this product in spontaneous markets. It is not so difficult to make a harvest yourself, and picking mushrooms is very interesting.

Sterilization is an important point when pickling. You need to sterilize not only filled jars, but also empty ones, before putting and preparing mushrooms in them.

If you cook pickled mushrooms without sterilization, pay special attention to preparation. They must not only be thoroughly washed, but also soaked for at least an hour in salt water. And also cook for at least the time specified in the recipe.

Symptoms of pickled mushroom poisoning are nausea, vomiting, diarrhea, weakness, and dizziness. If you feel unwell after eating this snack, at the first sign, immediately consult a doctor - here it is better to overdo it, and not bring the situation to critical. Better yet, don't get poisoned.

From the can to the table

Pickled mushrooms are such a delicious appetizer that many home preservation lovers cannot resist and eat them straight from the can. But it is better to be patient and "conjure" a little over them before serving them, so that afterwards you can taste them with special pleasure.

The classic option for serving pickled honey mushrooms is to drain the marinade from them, put in a bowl, add a little thinly chopped onion, pour a little sunflower oil and mix.

Some housewives pre-wash the pickled mushrooms by putting them in a colander and placing them briefly under running water.

Pickled honey mushrooms can be used not only as an independent snack, but also as an ingredient in a large number of delicious salads. In addition, if during the cooking process they retained their shape, and their size is not too large, pickled mushrooms can be used to decorate dishes for the festive table.

In whatever form you decide to eat pickled mushrooms, this appetizer will never disappoint and hardly ever become boring. So go to the forest for mushrooms, stock up on all the necessary ingredients and marinate for health and pleasure!

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Pickled mushrooms rich in vitamins and minerals such as: vitamin B2 - 21.1%, vitamin C - 12.2%, vitamin PP - 53.5%, potassium - 16%

Why is pickled mushrooms useful?

Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.

still hide

You can see a complete guide to the most useful products in the appendix.

Mushrooms are called "forest meat". This is not surprising, because they are a storehouse of protein and vitamins that a person needs.

One of the most famous and favorite mushroom pickers are honey mushrooms. They grow in families on stumps, so they are easy to harvest. They are not affected by worms.

Mushrooms have found their application in cooking and folk medicine: they are used to prepare delicious gourmet dishes and use them as medicine.

How to choose

Honey mushroom is the general name for mushrooms that belong to different families.... The product got its name from the way it was grown: most of them grow on dried stumps and fallen trees.

The appearance of the mushroom is autumn. In Siberia, they are harvested in September, in the southern strip - in October-November.

Fans of hiking in the forest collect mushrooms themselves. Some people choose to buy from stores or the market. It is important to distinguish true mushrooms from false ones, which are poisonous to humans.

Before getting to the store, the product is certified, therefore, there is no danger of stumbling upon a poisonous mushroom.

Honey mushrooms in the store are sold fresh, frozen, pickled. The main thing is to know how to choose good specimens.

With canned mushrooms, everything is relatively clear: the expiration date, the integrity of the can are important. The brine should not be cloudy, the lid should be closed tightly.

When buying or collecting fresh mushrooms, you need to pay attention to the following parameters:

Color - honey brown or dark brown.
The hat is lamellar, in the form of a hemisphere or umbrella. In young specimens it is covered with scales, in older specimens it is smooth.
The leg is thin, white with a ring-skirt.
The mushroom itself is elastic, does not fall apart when pressed, pleasant to the touch.

It is worth sniffing the product in a store or market. Fresh mushroom has a delicate, pleasant, mushroom smell.

Stale ones give off a pungent smell of rot or mold.

False honey agarics can be found in the forest. Their characteristic features:

The hat is reddish or gray-yellow.
Emits an earthy odor.
There is no skirt.
The plates are gray-brown or earthy yellow.

If there is any doubt about the safety of mushrooms, it is better not to collect or buy them. Mushroom poisoning has the most negative consequences, up to and including death.

Composition

Mushrooms are famous for their low calorie content and rich vitamin and mineral composition. For this, nutritionists love them and suggest that they be included in the menu for those who are losing weight.

The calorie content of 100 g of fresh or boiled mushrooms is as follows:

22 kcal;
2.2 g protein;
1.2 g fat;
0.5 g of carbohydrates;
5 g dietary fiber;
90 g of water.

The glycemic index of honey agaric is 10. The insulin index is 30 units. For pickled mushrooms, the energy values and nutrient ratios will remain the same. However, salt and vinegar are used for the marinade, which reduces the dietary value of the product.

If vegetable oil and sugar were used for salting, then the calorie content will already be 47 kcal.

Effect on the body, beneficial properties

The main value of honey agarics is that they contain a lot of protein., therefore, they can replace meat, while the product is low-calorie.

These mushrooms contain the following vitamins and minerals: B1, B2, C, PP, K. They ensure the normal functioning of the nervous and digestive systems.

Trace elements- potassium, calcium, zinc, magnesium, phosphorus, thiamine are necessary for the functioning of the cardiovascular, reproductive system, strong bones, teeth, good vision.

The positive effect of fungi on the body is manifested in the following:

increase the level of hemoglobin;
normalize digestion;
make bones strong;
reduce blood glucose levels;
prevent the formation of tumors;
contribute to the growth of muscle mass.

Due to the low glycemic index, mushrooms normalize the amount of sugar in the blood. Therefore, they are used for diabetes. Their protein content makes them an indispensable food for athletes.

Pregnant women need an increased intake of vitamins and minerals. Honey mushrooms contribute to the maintenance of hemoglobin, supply the body with calcium and magnesium, so necessary for the normal development of the child.

Aged people due to age characteristics, they cannot eat a lot of meat. Mushrooms, on the other hand, are easier and faster to digest.

Dangers and contraindications

Despite the huge number of advantages, honey mushrooms carry a potential danger to humans. They are considered conditionally edible mushrooms as they cannot be eaten without pretreatment.

Raw mushrooms are deadly poison for humans. Also, you can not give the product to children under 7 years old: their digestive tract is not able to digest and assimilate mushrooms.

Honey mushrooms are able to absorb, like a sponge, all harmful substances from the ground... It is strictly forbidden to pick mushrooms near roads, dumps, chemical plants, in areas contaminated with radiation.

Due to its high fiber content, the product can cause indigestion and stool disorders, especially in people with gastrointestinal problems and in young children.

Potential danger of honey agarics:

The likelihood of poisoning in the case of the wrong choice and not following the rules of preparation.
Allergic reactions. The risk group includes people suffering from food allergies, asthma, hay fever.
Exacerbation of ulcers or gastritis, indigestion.
Botulism. If the technology for the production of canned mushrooms is violated, then deadly botulism bacteria multiply in the cans. Moreover, this does not affect the appearance and taste of canned food. The disease causes paralysis; in the absence of urgent care, the patient dies within a couple of hours.

If, after consuming honey mushrooms, a person feels unwell, he should immediately rinse his stomach and call an ambulance.

Symptoms of mushroom poisoning:

Vomiting, diarrhea.
Headache.
Hallucinations, loss of consciousness.
Sharp abdominal pain.
Temperature.
Tachycardia or decreased heart rate.

The use of honey agaric is contraindicated in some categories of people:

Children under 7 years old.
With a history of ulcers, gastritis, colitis.
Suffering from gout.
With impaired renal function.
Allergic.

From the following video, you will learn how to recognize false mushrooms, as well as the benefits, dangers and calories of these mushrooms (fresh and pickled):

How to use

Nutritionists advise including mushrooms in the diet no more than 2 times a week. The daily intake should not exceed 200 grams of fresh and 80-100 grams of pickled, otherwise you can earn indigestion.

Before use, the product must be sorted out, rinsed under running water from dirt and dust, and the lower part of the leg must be removed. Heat treatment is required.

Regardless of the dish that is planned to be prepared, the mushrooms should be boiled for 30 minutes. Then drain and rinse.

If a person monitors his weight and follows a diet, then the mushrooms are best used in salads or in combination with chicken meat. An excellent dish would be an omelet with mushrooms and tomatoes.

For those who are not losing weight, the best accompaniment to mushrooms will be potatoes. It can be boiled and served as a side dish, or it can be fried with mushrooms.

Truth, the calorie content of such a dish will be 200 kcal per 100 g. Do not overuse pickled mushrooms due to the high content of vinegar and salt.

Salt retains fluid and provokes edema, and vinegar stimulates appetite, so there is a risk of significantly exceeding the daily calorie intake.

The most delicious dishes

Mushrooms fried with sour cream and onions:

Fresh honey mushroom - 800 g.
Bulb onions - 4 pcs.
Low-fat sour cream - 100 g.
Frying oil - 70 ml.
Dill, salt, ground pepper.

Boil mushrooms for 30 minutes, drain the water, rinse... Fry in a skillet in oil, add the onion and fry for another 5 minutes.

Then add the potatoes cut into cubes, add a little water and simmer under the lid until the potatoes are ready. Pour in sour cream, salt and pepper, sprinkle with dill and simmer for another 2-3 minutes.

Mushroom and carrot harvest:

Honey agarics - 1 kg.
Fresh carrots - 500 g.
Onions - 300 g.
Garlic - 3 cloves.
Sunflower oil, salt, pepper.

Fry grated carrots and onions in oil for 20 minutes, add boiled mushrooms, fry for another 10 minutes. Season with salt, sprinkle with crushed garlic and ground pepper.

Arrange in jars, store in the refrigerator. For longer storage, you can add a little vinegar.

Pickled mushroom salad:

Pickled mushrooms - 200 g.
Boiled potatoes - 3 pcs.
Boiled egg - 4 pcs.
Green onions, salt, pepper.
Sour cream - 200 g.

Put all the boiled and fresh ingredients on a dish in layers, smearing with sour cream. Decorate with herbs. Let the salad sit in the refrigerator for a couple of hours to soak.

You will learn how to cook pickled mushrooms at home from this video:

Application in cosmetology and traditional medicine

Since ancient times, mushrooms have been used in folk medicine. For example, a mushroom from a mushroom steamed until soft is applied to a bruise - the hematoma will pass much faster. You can also tie the product to the wart and it will disappear.

Girls use them to prolong youth and beauty. For example, mushroom masks give a good effect. They are suitable for tired, dry skin with first wrinkles.

We bring to your attention several recipes.

Mask # 1:

Honey mushroom - 4-5 pcs.
Sour cream - 1 tbsp. l.
Chicken egg yolk.

Grind the mushroom, mix with sour cream and yolk to a state of gruel. Apply to cleansed face for 15 minutes, rinse, moisturize face with cream.

Mask # 2:

Honey mushroom - 3 pcs.
Rice flour - 1 tsp.
Banana - ½ pc.

Grind all ingredients in a blender, distribute the mixture over the skin. After 20 minutes, remove, lubricate the skin with cream.

Honey mushrooms are a tasty, healthy and nutritious product... It is used in cooking, folk medicine and even cosmetology.

However, one should not forget about the danger of the product if the cooking technology is violated. Knowing all the rules will help prevent harm and make the product as useful and tasty as possible.

In contact with

Honey mushrooms are a group of mushrooms of various kinds and families: these are forest mushrooms (grow on stumps in the forest) and field and meadow mushrooms. They are all similar in appearance - a thin long leg and a round plate cap. They grow up in huge families. In our country, it is one of the most widespread and favorite mushrooms. They have a pungent taste and are deservedly considered "universal" mushrooms. They can be fried, and dried, and frozen for the winter, salted, but they are most delicious pickled. For pickling, fresh mushrooms are boiled and poured with marinade, which includes various spices, vinegar and water. It's so nice when pickled mushrooms, sprinkled with onions and sprinkled with oil, smell on the table in the cold season. Pickled mushrooms can be used as an independent dish, or you can prepare various salads and snacks based on them. Honey mushroom is a mushroom that is also known to medicine.

The benefits of pickled mushrooms

From the point of view of usefulness, first of all, it must be said that pickled mushrooms are very inferior to their freshly prepared counterpart. It is fresh mushrooms that contain many useful minerals, vitamins and trace elements. When canning, mushrooms lose a significant part of their beneficial properties. The main benefit of pickled mushrooms is, of course, easily digestible protein and vitamins of groups B1 and C. This type of mushroom can be used in dietary nutrition, since their calorie content is very low.

Harm and contraindications

All mushrooms, especially pickled ones, should not be consumed by people with diseases of the digestive organs, as well as children under 6 years old. The vinegar content in this product can negatively affect the digestion process and the condition of the stomach. It should also be remembered that mushrooms are conditionally edible mushrooms, and all precautions must be taken when collecting them.