Boil salted vinegar water with peppercorns, cloves and mustard flour, cool it and pour it over the cleaned mushrooms placed in preserving jars. Close the jars (with parchment paper). Fill a pot about a quarter full with water and wait until the water boils. Now layer the jars in the pot and let them boil gently in the haze for 20 minutes. After that, keep the jars in a cool place. Rinse the mushrooms before serving.
Preparation Tip:
Mushrooms are low in calories, rich in high-quality protein and provide fiber, vitamins and minerals. Due to their content of chitin, they are difficult to digest.Shelf life: 3 months
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