Recipe: Italian style pickled beech mushrooms step by step with pictures | Handy.Recipes

Italian style pickled beech mushrooms

Cooked Italian-style pickled beech mushrooms

Nutritional Value

Here is a version of pickled beech mushrooms for the festive table. Thyme gives them an unusual flavor, and mustard grains with wine vinegar add spice. You can use both fresh and frozen mushrooms. This recipe is self-sufficient and does not require any additional dressing when served. But the onion rings are just the right touch.

Author of the recipe

Ingredients for pickled beech mushrooms in the Italian style:


  • Openthes (fresh or frozen) - 500 g
  • Water (1,5 - for boiling mushrooms, 0,5 - for marinade) - 2 l
  • Salt (without the hill) - 1 tablespoon
  • Sugar (without sprinkles) - 1 tablespoon
  • Allspice - 5 pts
  • Thyme (dried, ground) - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Garlic - 3 clove
  • Vinegar (wine, red) - 25 ml
  • Olive oil (refined) - 25 ml
  • Onions (or white onions, to serve) - 1 pc
  • Chili pepper (to serve) - 0,5 pcs
  • Parsley (to serve) - 2 sprigs.

How to cook pickled beech mushrooms in Italian style step by step with photos


Peel the mushrooms, rinse them well, put them in a pot, pour 1.5 l of cold water over them. Bring to the boil and simmer for 15 minutes. Rinse them in a colander and leave to drain.

If you're using frozen mushrooms, then submerge them in boiling water. I had these fresh beauties. My husband usually brings mushrooms from the forest. Couldn't pass them up at the store this time. They're really good.

For the marinade, in a pot pour 0.5 liter of water, pour salt, sugar, and stir. Add pepper, thyme, mustard seeds, garlic, peeled and cut into thin slices. Bring marinade to the boil.

Add the clouded mushrooms and bring back to the boil. Turn down the heat and simmer for 7 minutes.

Pour in the wine vinegar and olive oil. Bring to the boil for 3 more minutes. Remove from heat.

With a slotted skimmer, place the beech pollack in a sterilized jar.

Pour marinade over them. Cover with lid. Cool at room temperature, then place in the refrigerator overnight.

Nutritional Value:

Whole Dish:
Calories
646.2 Calories
Protein
19.5 g
Fat
39.1 g
Carbohydrates
55.3 g
100g:
Calories
23.3 Calories
Protein
0.7 g
Fat
1.4 g
Carbohydrates
2 g

Salt, Garlic, Spicy, Sweet pepper, Sugar, Vinegar, Thyme, Onions, Olive Oil, Parsley, Water, Mushroom, Original, Chilli Peppers, Mustard Seeds, Starters, Mushroom Starters

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