Pickled Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,076 cal. | (51 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 113 g | (97 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 13.7 mg | (114 %) | ||
| Vitamin K | 97 μg | (162 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 40.1 μg | (89 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
