Pickled Mushrooms

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Pickled Mushrooms
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1076
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie1,076 cal.(51 %)
Protein11 g(11 %)
Fat113 g(97 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D4.9 μg(25 %)
Vitamin E13.7 mg(114 %)
Vitamin K97 μg(162 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂1.1 mg(100 %)
Niacin14.6 mg(122 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid5.3 mg(88 %)
Biotin40.1 μg(89 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18 mg(19 %)
Potassium1,111 mg(28 %)
Calcium51 mg(5 %)
Magnesium65 mg(22 %)
Iron3.9 mg(26 %)
Iodine46 μg(23 %)
Zinc1.5 mg(19 %)
Saturated fatty acids16.3 g
Uric acid146 mg
Cholesterol1 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
1 kilogram mixed Mushrooms (mushrooms, chanterelles, porcini, shiitake)
mixed Fresh herbs (thyme, rosemary, oregano, sage, laurel)
½ l White vinegar
2 Tbsps salt
2 chili peppers
2 garlic cloves
½ l cold pressed olive oil
How healthy are the main ingredients?
Mushroomolive oilsaltgarlic clove

Preparation steps

1.

Wipe the mushrooms and trim carefully. Cut off the stem ends or damaged areas and cut large mushrooms in half or quarters. Rinse the herbs.

Bring the vinegar to a boil with the salt and the herbs in 500 ml of water (approximately 2 cups). Add the mushrooms and cook everything for 5 minutes. Allow to cool.

2.

Remove the mushrooms and herbs and leave to drain.

Remove the cores from the chile peppers. Separate the garlic and cut in half.

Mix the chile peppers and garlic with the mushrooms and herbs and transfer to 2 clean jars.

3.

Fill the jars with olive oil until it rises about 1 cm above the mushroom mixture (approximately 1/2 inch) and then close the jars.

The next day, if necessary, top up the jars with oil, so that the mushrooms are completely covered again.

Store in a cool, dark place.