Marinated champignons - tasty and healthy mushrooms

Champignons are very useful mushrooms, they are often used in various recipes. They contain such a number of high-grade proteins and nutrients that bypass this indicator, not only vegetables, but meat. Valuable properties of fungi do not change as a result of culinary processing. So pickled mushrooms contain useful fats, minerals, amino acids and vitamins, the benefits of which are invaluable.

Japanese scientists have established that this type of fungus has an increased concentration of arginine and lysine, substances that positively affect the state of memory and improve the mental activity of man. Thus, the periodic use of champignons reduces the risk of atherosclerosis and heart attack.

Fresh and pickled champignons are rich in magnesium, potassium, sulfur and calcium, and by the amount of phosphorus they can be compared with fish products. They contain vitamins B, PP, D, E, as well as provitamin A, and a small amount of C. The mushrooms contain iodine, copper, manganese, zinc - very important for human microelements.

Many lovers will be pleased that marinated mushrooms are low-calorie: only 27 calories, so they can be safely consumed by people who follow a diet.

In cooking, mushrooms are used in various dishes, below are several recipes for their preparation.

Marinated mushrooms are a wonderful home for winter. Mushrooms can be eaten as a separate dish and used in salads.

For preparation are selected young mushrooms with still not opened hats. The legs must be cut to the very ends of the hats. After thoroughly washing the raw materials, it is steamed (blanched), immersing it for five minutes in boiled water. After this, the mushrooms are washed with cold water and discarded on a sieve or colander. Then the mushrooms are lowered into a container with acidified and salted boiling water, in which a pinch of citric acid and salt are dissolved at a rate of two spoons per liter. Mushrooms cook, periodically removing noise and stirring. At the end of cooking add to the resulting marinade vinegar in proportion of two tablespoons per kilogram of fresh mushrooms, pepper, cloves and bay leaf. When the mushrooms are cooked, they must be cooled quickly, put in jars and filled with a cold marinade - the liquid in which they were cooked, and closed with lids.

You can use another recipe to get marinated mushrooms. A quick way to prepare them includes the following steps. Mushrooms are cleaned, wiped off, brought to a boil in salt water and discarded on a sieve. After cooling, they are put in a jar, poured with cloves, English and plain pepper, pour in the decoction cooled after boiling, and add olive oil, add a bubble and put it in the cold.

Another recipe that allows you to cook tasty mushrooms. Marinate mushrooms begin after they are cleaned and cut into halves. Prepare finely chopped garlic, chopped herbs, peeled lemon peel. Add wine, vinegar and salt to the pan. The mixture is heated, but not allowed to boil. Then throw the mushrooms in the marinade, bring them to a boil over low heat and cook for five minutes until they become soft. And while the champignons were being cooked, in a large container it is necessary to mix greens, garlic, salt, chili and bay leaf and throw hot mushrooms there. All you need to mix well. Then the mushrooms are sent to a hot sterilized jar and poured very gently with hot oil. The bank should be filled, up to the top leave no more than a centimeter of free space, the mushrooms must be completely covered with oil. At the end of the can, the lid is closed, turned over and cooled.