Mushrooms are a group of mushrooms, whose representatives belong to different species and genera. In the article we will tell about the autumn or autumn. It grows in the forests of the northern hemisphere, is a parasitic species.
About benefits
This type of mushroom is 90% water. The remaining 10% is occupied by nutrients. Therefore, it is possible to call a diet product. What useful they contain, we describe below.
Chemical composition and caloric content
Nutritional value (per 100 g of product):
- water - 90 g;
- proteins - 2.2 g;
- fats - 1.2 g;
- carbohydrates - 0.5 g;
- dietary fiber - 5.1 g;
- mono - and disaccharides - 0.5 g;
- ash - 0.5 g
Vitamins:
- vitamin C - 11 mg;
- Vitamin B2 (riboflavin) - 0.4 mg;
- Vitamin B3 (PP, Niacin) - 10.7 mg;
- Vitamin E (tocopherol) - 0.1 mg.
- iron 0.8 mg;
- potassium - 400 mg;
- calcium - 5 mg;
- magnesium - 20 mg;
- sodium - 5 mg;
- phosphorus - 45 mg.
Did you know? A tree affected by mycelium can glow in the dark (luminesce).
Beneficial features
Vitamin B3 is involved in fat, protein and carbohydrate metabolism. Helps to form red blood cells, activates the secretion of gastric juice. Able to expand blood vessels, allowing blood to pass through them faster, thereby contributing to a decrease in pressure. The wider the blood vessels and the more intense the blood flow, the less likely they are to clog with blood clots and cholesterol. Vitamin also improves the gastrointestinal tract, pancreas, liver, brain. It normalizes the nervous system. 
Riboflavin is involved in the growth and restoration of tissue, promotes the absorption of iron. It adjusts the work of the heart and brain. Supports the reproductive system. Helps squirrel and sugar to pass into energy and not to be deposited in reserve. With regular receipt of vitamin B2, the body improves visual acuity, there are positive changes in the structure of skin, hair, nails.
Vegetables, fruits and berries are a priceless storehouse of vitamins that we lack so much in winter. Check out the best recipes for harvesting blueberries, apricots, sea buckthorn, cherries, viburnum, cranberries, gooseberries, cauliflower, lingonberries, red cabbage, rhubarb, ashberry, chokeberry, sunberry, green onions, broccoli, strawberries, squash, joshta and apples on winter
Vitamin C is an antioxidant, prevents the destruction of tissues, strengthens blood vessels, removes toxins, accelerates the healing process of wounds. Strengthens the immune system, suppresses anxiety, normalizes sleep. The presence of ascorbic acid in the mounds allows you to use them as a light antibiotic. 
Without potassium and magnesium, the normal functioning of the cardiovascular system is impossible. With their shortage, the elasticity of the blood vessels deteriorates, blood thickens, and blood clots can form. This all can cause pain in the heart and a violation of its rhythm.
Iron is an indispensable component for hemoglobin. This element also causes the thyroid gland to actively produce hormones, regulates body temperature.
Learn more than honey mushrooms, their nutritional value and chemical composition.Beta glucans are a family of polysaccharides that can inhibit the development of cancer, diabetes, hypertension and atherosclerosis.
Harm from mushrooms can be obtained by eating them raw. The thing is that the mushrooms are referred to as conditionally edible mushrooms, i.e., those that in their raw or improperly prepared form can harm the body due to the content of caustic substances in them. Therefore, they need to be properly prepared, otherwise indigestion, and even poisoning, are guaranteed.
When collecting mushrooms, you must be familiar with these mushrooms, so as not to confuse them with false mushrooms, which are not suitable for food. 
Important! It is necessary to collect mushrooms in clean forests, as it is characteristic of the plant to accumulate in itself all the harmful substances from the ground and air.Contraindicated to such people:
- with gastrointestinal problems;
- with kidney ailments;
- children under 5;
- pregnant and lactating;
- with heart disease;
- with high blood pressure.
Are the properties lost when pickling the product?
Marinating is one of the most common ways to cook mushrooms. Heat treatment during the preparation process is not long, which means that nutrients do not have time to decompose. Yes, their share in the product decreases, but not significantly. Thus, the caloric content of 100 g of pickled mushrooms is 18 kcal against 22 kcal in fresh. Protein, carbohydrates, vitamins and minerals fall by tenths.
The only thing that greatly reduces the benefit of the dish is the marinade itself. Vinegar has a negative effect on the stomach. And with salt and pepper, this action is exacerbated. Therefore, to avoid this product should be people with problems of the stomach and intestines. 
What you need for the recipe: kitchen appliances and utensils
To cook pickled mushrooms, on hand should be:
- 8-liter saucepan (you can and more, if any);
- five-liter saucepan;
- 2 containers: in one you will put the washed mushrooms, in another - cut;
- knife;
- spoon with a long handle;
- pan for sterilizing cans;
- cans with a capacity of 1 l or 1.5 l (2-3 pieces depending on the volume);
- plastic covers;
- colander;
- water;
- kitchen stove.
Important! To determine the number of cans will help the weight of the mushrooms that you are going to cook. In a liter jar is placed 1 kg of pickled mushrooms.
Ingredients Required
Components:
- 3 kg of autumn leaves;
- 5 bay leaves;
- 10 peas allspice;
- 6 cloves of garlic;
- 2 tbsp. l salts;
- 3 tbsp. l Sahara;
- 3 tsp. 70% acetic acid.
Features of the selection and preparation of mushrooms
To choose the right mushroom, you should know the main differences between edible and inedible mushrooms:
- usable mushrooms, especially autumn and summer ones, have a ring on the leg in the form of a skirt;
- hat with scales;
- white flesh (in inedible - yellow);
- pale yellow or cream plate;
- colors muted.
In the mushrooms can be worms, therefore, in order to expel the parasite, it is necessary to soak the mushrooms in slightly salty water with citric acid. It is necessary to preserve color, and salt will expel pests.If meadow mushrooms are used for pickling, then only caps are recommended to pickle. From the legs you can cook any dish.
Read about the methods of harvesting oil, milk mushrooms, chanterelles and white mushrooms for the winter.If you plan to preserve for the winter, then the banks should be rolled up, and not covered with a plastic lid.
Too big caps better cut into pieces.Step-by-step instruction: how to pickle mushrooms for the winter
- Take 3 kg of autumn season.
- Mushrooms thoroughly washed away from dirt and put in a convenient container.
- We transfer the washed mushrooms into a new container, after cutting off the stem from the cap in the little mushrooms, and in the larger ones, we also cut the cap.
- In an 8-liter pot, we collect two liters of water and put it on the stove.
- Add a small pinch of citric acid to keep the color of the mushrooms.
- We pour out honey agarics. Their entire volume does not fit right away. We pour out 2/3 parts, and when they sit down a little, we fill the rest. Bring to a boil.
- Cook for five minutes, removing foam from time to time. We filter the finished product with a colander.
- Take a five-liter pot and collect 1500 ml of filtered water. Boil.
- Add the bay leaf, pepper, salt, sugar. Stir and bring to a boil.
- Pour out honey agarics, mix. Add 3 tsp. acetic acid, stir, bring to a boil. Keep on medium heat under a closed lid for 20 minutes.
- We catch all the bay leaves and cook for another five minutes.
- The finished product is laid out in sterilized jars under the capron cover. Cool and hide in the fridge.
Video: How to pickle mushrooms for the winter
Consider how to freeze and salt the mushrooms at home.
Other recipes
How to pickle mushrooms - there are many recipes. The basic ingredients are the same, but the spices are different. Mushrooms taste depends on it. Here are some more popular recipes.
With cinnamon and cloves
Components for cooking:
- 2 kg of honey agaric;
- 1000 ml of water;
- 2 tbsp. l Sahara;
- 4 tsp. salts;
- 3 bay leaves;
- 6 peas allspice;
- 4 carnations;
- 3 sticks of cinnamon;
- 3 tsp. acetic acid (70%).
How to cook:
Boil water, throw all the ingredients, but without mushrooms and vinegar. After three minutes of boiling, add vinegar and set aside the saucepan. Wash mushrooms and immerse them in cold water. We place the container with honey agarics on the stove and bring to a boil, drain the water. Again, immerse them in water, salt and boil. Cook until the mushrooms move to the bottom. From time to time remove the foam. The finished product scatter on banks. Fill tara on 2/3 and topped up with marinade. Cover with a lid, wait to cool, and hide in the refrigerator. 
With apple cider vinegar
Components:
- 1 kg of honey agaric;
- 1-1.5 st. l salts;
- 1 tsp Sahara;
- 6-7 Art. l vinegar 6% (apple or grape);
- 3 bay leaves;
- 2 cloves of garlic;
- 7-8 black peppercorns;
- 1 stick of cinnamon;
- 2 glasses of water.
Cooking:
The main component is wash and clean. Boil water in a saucepan and pour mushrooms into it. Keep on fire for 20-30 minutes, from time to time cleaning the foam. Drain the liquid from the pan. Prepare the marinade. In the pot, collect 2 cups of water and add all the spices. Keep on fire after boiling for five minutes. Next, throw the mushrooms and keep on fire for 10 minutes. We put on the banks. We set for 20 minutes to be sterilized. At the end of the process roll up the covers. 
With dill and currant leaves
Components:
- 3 kg of honey agaric;
- 1500 ml of water (marinade);
- 3 tbsp. l Sahara;
- 10-16 pcs. bay leaf;
- 4 cloves of garlic;
- 4 tbsp. l salts;
- 3 cloves;
- 10 black peppercorns;
- 2/3 Art. vinegar (9%);
- currant leaf / dill umbrella.
Cooking method:
Washed and cleaned mushrooms boil, water is drained. After the mushrooms are poured marinade. To cook it you need to throw all the spices in the water and boil. Boil the mushrooms marinated and cook until they move to the bottom of the pan. Ready sprinkles scattered on sterile jars and roll up. Let us cool towel-wrapped cans with the product.
Important! You can cook this dish with dill or currant leaves.
Features and rules of storage of pickled mushrooms
Ready mushrooms should be stored in a place where the temperature does not exceed +8 ° C. If the banks are rolled for the winter, the product will be ready for use in a month. When mold is detected, the jar opens, the marinade is drained, and the mushrooms are transferred to sterile jars, filled with new marinade and closed.
Read more about the features and tips on pickling mushrooms.
Useful secrets
We have already said how to determine the number of cans that need to be prepared for the pickled product. Here are some more tips.
- A kilogram of fresh honey agaric takes three liter jars.
- If you are planning to cook a quick-cooked dish, you can use frozen mushrooms for pickling. You do not need to defrost them.
- Mushrooms must be poured only in boiling water. After 10 minutes of cooking, they are drained and poured water over the new one. In it and cook until cooked. This is approximately 30-60 minutes, depending on the variety of mushrooms. This replacement of water allows you to "pull" from the plant all the harmful components. Willingness is determined by the way the mushrooms sink to the bottom.
- In the process of cooking should constantly remove the foam.
- To marinade tastier, it is better to cook it on mushroom broth, and not on clean water. Of course, if it does not merge, then it cannot be used for marinade.
Did you know? The name of the fungus got its name because of the places where they grow - that is, on the stumps.As we see, honey agarics are useful and tasty mushrooms. Due to the low calorie content they can be attributed to dietary products. The main thing: to eat mushrooms from ecologically clean areas and follow the rules of their preparation.
Feedback from users of the network about the benefits of experience and marinating recipes experience
So it was autumn time, and all lovers of mushrooms rush into the forest. It's time to stock up on winter mushrooms - a favorite treat for every family.Mushrooms are a favorite type of mushroom of all beginners of "quiet" hunting. What a pleasure to walk in a warm forest that is not yet ready for winter! And if you find a family of fungi - so it is generally HAPPINESS !! )))
Mushrooms are excellent doctors. They cure a lot of diseases, as well as prevent their appearance.
To compensate for the lack of zinc and copper in the body, it is enough to eat them about a hundred grams. These mushrooms are actively involved in the process of blood formation. But it is necessary to take into account that the minerals contain substances (their nature has not yet been established), which, with frequent use of this fungus, can cause more or less serious illness. The size and color of the fungus is very changeable, therefore, collecting it, you need to pay attention to the color of the plates, the fluff on the cap, so as not to mistakenly take poison.
I really love these mushrooms. In the winter, dry land and freeze, and twist pickled.
Here is a recipe, tested for 10 years:
Rinse 3 kg of freshly cleaned tomatoes and cook for 15 minutes. Rinse again and drain in a colander, let it drain.
Pour 1.5 liters of water into the pan, add 180 g of vinegar, 3 tablespoons of salt, 10-15 pepper pods, 4-5 bay leaves. As the water boils, add the mushrooms and cook for 30 minutes. lay out in sterilized jars and twist.
And fresh ones just carcass with sour cream. (Before that boil !!!) Mmmm ... deliciously terrible! )))
All - for mushrooms !!!!
_Valyuha_
//irecommend.ru/content/les-gribochki-retsept-i-foto-s-urozhaem
Mushroom season in full swing. This year, in the Moscow region there are a lot of boletus, aspen, and white. Honey mushrooms have passed by the waves - in August there were summer, and now - autumn.A walk through the forest is a pleasure, and if there is an abundance of experience - twice as much. Young, not overgrown mushrooms, I love to pickle. They look beautiful in a can, and it tastes !!! For pickling mushrooms selected by caliber. Marina alone, alone, alone, and mixed with other mushrooms.
My recipe is suitable for any mushrooms.
Fingering mushrooms, brushing, washing in cold water 3-4 times. I add a little salt to the last water, letting it stand for at least an hour. I boil the mushrooms in salted water (to taste) for at least an hour after boiling, periodically stirring and removing the foam. Cooked mushrooms, after they cool down, recline in a colander. Do not rinse. Preparing pickle: For 1 liter of water: 1 teaspoon salt, 1 teaspoon sugar, 5-7 cloves cloves, 5-7 peas pepper, 1/3 teaspoon cinnamon, 1-2 bay leaves.
In the boiling brine, I start the mushrooms and cook another thirty minutes after boiling. At the end of cooking add vinegar.
I place hot mushrooms in prepared sterilized jars, roll the lids, put the jars upside down. Done!
Enjoy your meal!
Marusya rf
//irecommend.ru/content/opyata-moi-lyubimye-griby-retsept
