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Pickled oyster mushrooms
Ingredients
- Oyster mushrooms - 500 g
- Water - 500 g
- Salt - 30 g
- Sugar - 20 g
- Table vinegar 9% - 60 g
- Bay leaf - 1 g
- Black peppercorns - 6 g
- Cloves - 6 g
- Dried dill - 9 g
- Garlic - 10 g
- Vegetable oil - 20 g
Oyster mushrooms, unlike champignons, are rare guests on supermarket shelves. Some of them are even called a delicacy. Nevertheless, mushroom pickers collect oyster mushrooms in buckets every year. By the way, this mushroom is one of the most useful. It contains a large amount of vitamin PP, as well as iron, iodine, calcium and potassium. Nutritionists advise those losing weight to include oyster mushrooms in their diet.
Step 1
Marinate the mushrooms. Place the cleaned mushrooms in a saucepan, cover with water and add all the spices (except vinegar). After boiling, reduce the heat to medium, pour in the vinegar and leave to simmer for 25 minutes. Remove from the stove and cool. Distribute the mushrooms into jars, pour in the homemade marinade and vegetable oil. Leave the mushrooms to infuse for at least 600 minutes.