Do you know why the white mushroom is also called the king among other mushrooms? This honorary title he received for his excellent appearance and excellent taste. He does not taste bitter, does not give sourness, he has a wonderful aroma and perfect structure.
In addition to the special taste, white mushroom boasts a number of useful properties. First, it is easily absorbed by the body and has a positive effect on the immune system, creating a powerful defense against bacteria, viruses and carcinogens. Its enzymes contribute to the rapid breakdown of fats and fiber. Secondly, white fungus is useful for people suffering from anemia and atherosclerosis. Lecithin, which is part of the product, does not allow cholesterol to be deposited on the walls of blood vessels. Thirdly, the white fungus contains a large amount of sulfur and polysaccharides, and they, in turn, help with cancer.
White mushroom is not high in calories. Per 100 grams of the product has only 30 calories. Therefore, it can be used by overweight people. In this case, the method of cooking mushrooms matters. White fungus is widely used in cooking. It is used in fried, boiled, stewed, dried and pickled. Popular are sauces and various dressings of white mushrooms. We decided to prepare white mushrooms for the winter in pickled form. A jar of porcini mushrooms will be most welcome on the New Year's table. We bring to your attention pickled white mushrooms with cinnamon.
Cooking pickled mushrooms is not at all difficult. By the time the whole process takes about one and a half hours. Our recipe is for one kilogram of mushrooms.
So, first of all, the mushrooms must be cleaned and cut. Small young mushrooms are ideal for marinating. If they are large, then only their caps will be used, which should be cut into four pieces. Very small caps do not need to be cut.
Prepared mushrooms should be boiled in salted water for about twenty minutes. Throw them in boiling water. Check the readiness can be visually, most of the mushrooms should go to the bottom of the pan.
Simultaneously with the mushrooms, boil the marinade. This is very convenient, since both the mushrooms and the marinade will be ready almost simultaneously. Take a saucepan and pour a liter of water into it. When it boils, add a tablespoon of sugar, two tablespoons of salt, a teaspoon of cinnamon, three cloves, allspice and three bay leaves. Boil the marinade for fifteen minutes and remove it from the heat. Add two teaspoons of vinegar or three tablespoons of vinegar to it.
Spread the mushrooms over sterilized jars and pour them with marinade. If the mushrooms are harvested for a long time, then add a tablespoon of sunflower oil to each jar and sterilize them for twenty minutes with the lids covered. After sterilization, twist the jars and turn them upside down to the top. Wrap the preservation and the next day put in storage in a dark place. Enjoy your meal!
