The genus Openok includes more than a dozen species of mushrooms that grow on stumps, live and dead wood. Their color is from honey brown to dark gray and even olive, in the center of the hat a little 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 leg - up to 10 cm in length.
Honey mushrooms are eaten in salted, pickled, fried, boiled and dried form.
Useful properties of pickled mushrooms
Pickled mushrooms are appreciated in cooking not only due to their pleasant taste. In addition, they are also very useful for the body.
- Pickled mushrooms are a low-calorie product. These mushrooms should be included in your diet for anyone who cares about slim figure. The calorie content of pickled honey agarics is only 22 kcal per 100 grams.
- Mushrooms contain proteins, up to 80% of which are easily absorbed by the body.
- Pickled honey mushrooms are a source of vitamins B 1 , B 2 , C, PP and minerals: potassium, magnesium, phosphorus, calcium.
- With regular consumption, mushrooms prevent the development of cancer and cardiovascular diseases.
- Despite the fact that honey agarics are 80% water, they help to remove excess fluid from the body, normalize metabolism, and therefore contribute to weight loss.
- Honey agaric is widely used in folk medicine for the treatment of thyroid diseases.
Why are honey mushrooms harmful?
Marinated mushrooms - tasty and healthy mushrooms. But still, their consumption in some cases should be limited.
- Real, edible mushrooms are often confused with false mushrooms and mixed during pickling or canning. Therefore, inexperienced mushroom pickers have a risk of poisoning, sometimes fatal.
- Mushrooms, including honey mushrooms, are contraindicated in children under 12 years of age.
- Pickled mushrooms contain vinegar, which is especially harmful to people with diseases of the gastrointestinal tract, gastritis and ulcers.
Mushroom marinade
Marinade gives a special taste to mushrooms. It depends on him what mushrooms will taste like: spicy, sweet and sour or spicy. In the preparation of marinade, spices play the main role. Garlic, black peas and allspice, bay leaf, coriander, horseradish, dill and cloves give pickled mushrooms a special piquancy. But do not get involved in them. In the marinade, everything should be in moderation: salt, sugar, and spices.
Pickled mushrooms canned mushrooms with the addition of vinegar. It stops all fermentation processes and does not allow the product to deteriorate. And the marinade is the basis for experimentation. By adjusting the number of spices, you can give the mushrooms a unique taste and aroma.
Harvesting honey mushrooms for the winter
Among the different ways of harvesting honey mushrooms for the winter, canning is most often used. This process is simple, and the result will be able to please even the most avid gourmets.
Before proceeding with canning, mushrooms must be properly prepared. To do this, they are soaked for several hours in cold water with salt and citric acid. This will greatly facilitate the preparation of mushrooms. Salt in this case will allow to clear honey agaric from different 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 the mushrooms whole or just hats. The legs are again fibrous, but they make tasty caviar and mushroom sauce.
Prepared mushrooms are boiled twice. First, the mushrooms are cooked 10 minutes after boiling, then the water is drained. The second time, honey mushrooms are boiled from 30 minutes to an hour, until they begin to sink to the bottom of the pan. The water is drained from the mushrooms 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 l of canned product is obtained from 1 kg of mushrooms.
A simple recipe for pickled mushrooms
This is one of the easiest recipes for mushrooms. It will require traditional spices and a minimum of effort, and the result is elastic and crispy mushrooms.
First you need to prepare mushrooms (1 kg), 2 tbsp. tablespoons of sugar and salt, a tablespoon of concentrated vinegar essence, 2 pieces of allspice, peas, bay leaves and cloves of garlic, 5 clove inflorescences and 1 liter of water for the marinade.
It is important to observe the amount of spices to get really tasty pickled mushrooms.
Step cooking is as follows:
1) Honey mushrooms pour cold water, add salt, citric acid. To clear mushrooms of litter, changing water several times.
2) Boil honey mushrooms: first 10 minutes, then drain the water and another 30-40 minutes until the mushrooms sink to the bottom.
3) Fold the boiled mushrooms into a colander. Drain the broth.
4) Cook the 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 the ingredients together for another 10 minutes.
5) Put mushrooms in sterile jars and roll up. After cooling, store in a cool dark place.
Pickled mushrooms cooked according to this recipe are moderately sweet and salty. The taste is pleasant, slightly spicy, with a light aroma of fragrant spices.
How to Pickle Frozen Mushrooms
Those who don’t pick mushrooms personally and are afraid to buy them from their hands from strangers will like the recipe for pickling frozen mushrooms. They can always be found in the supermarket, in the department where other frozen vegetables are sold. 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 honey mushrooms according to this recipe you will need 1 kg of mushrooms, 2 tbsp. tablespoons of sugar and salt, a glass of vinegar, allspice (10 pcs.), cloves (5 pcs.), bay leaf (3 pcs.), garlic (3 cloves), water (1 l).
Step by step cooking:
1) Dip the frozen mushrooms in boiling water and boil for 10 minutes.
2) At this time, marinade should be prepared in another pan. To do this, boil 1 liter of water, add all the spices, including garlic and vinegar. Cook for 8 minutes.
3) Select mushrooms from the water with a slotted spoon, drain the broth. Now you can pickle honey mushrooms. The recipe is simple: dip the mushrooms in the marinade and boil for 8 minutes.
4) Transfer the mushrooms in a liter jar, close with a plastic transparent lid, cool and refrigerate for 24 hours.
5) After a day, pickled mushrooms can be safely served. Enjoy your meal!
Honey mushrooms: delicious and very fast
Mushrooms cooked according to this recipe taste like canned mushrooms for the winter, but they are pickled not for long, only 2-3 days. This recipe has several advantages. Firstly, the mushrooms are very tasty, and secondly, mushrooms are pickled 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 honey mushrooms are boiling, you need to cook the marinade. To do this, add dry spices (1 tablespoon of sugar and salt without a hill, 3 pieces of allspice, peas and cloves) and a tablespoon of vinegar essence (without vegetable oil) in 1 liter of water. Throw boiled mushrooms into a colander, drain the broth. Transfer mushrooms in a liter jar. Pour mushrooms with marinade and add on top 1 tablespoon of vegetable oil. Close the jar with a plastic lid, cool and send to the refrigerator for three days.
Korean mushrooms pickled
Korean cuisine has been popular in Russia for many years. According to her recipes, not only vegetables and meat are pickled, but also mushrooms. Pickled mushrooms, the photo of which is presented below, according to this recipe are moderately acidic, with spicy sharpness.
First, peeled honey mushrooms (1 kg) are boiled for 10 minutes, then the broth is drained, and again immersed in boiling water with the addition of 2 tablespoons of salt. At this time, you need to cook the marinade. To do this, add salt (1 teaspoon), sugar (2 tablespoons), crushed garlic (2 cloves), vinegar (3 tbsp. 6% solution) and red pepper (½ teaspoon) to a liter of boiling water. Allow to cool. Throw the mushrooms boiled for 15 minutes into a colander, and then combine with the marinade. Lay out in a glass dish in layers: onion sliced into thin half rings - honey mushrooms - onion mushrooms. Pour marinade on top, put oppression and send for 8-12 hours in the refrigerator. Enjoy your meal!
Mushrooms "Sharp"
Mushrooms according to this recipe are made sharp by adding horseradish and red hot pepper to the marinade. They are great for a festive table as a snack.
Marinated mushrooms according to this recipe are prepared very simply. They can be canned 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 salted water until they begin to sink to the bottom. At this time, a marinade of spices and vinegar is prepared (for 1 liter of water, take 3 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoons of salt, 3 pieces of allspice, peas and cloves, a small horseradish root and a chili pepper pod). Peel the horseradish and cut into slices, throw the pepper into the whole 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. Canteen mushrooms in a spicy marinade are ready. Enjoy your meal!