✅ Recipe for pickling oyster mushrooms at home: oyster mushrooms for the winter

Selection and preparation of oyster mushrooms for canning at home

Like champignons, oyster mushrooms are rarely found in nature. They are grown in specially prepared conditions, so more often the product is purchased, but other mushrooms are collected in the forest.

This has its pros and cons. There is no need to waste time collecting, but unscrupulous sellers can sell low-quality goods. Remember: a stale product acquires a specific aroma, so don’t be shy to listen to the smell.

Processing oyster mushrooms is quite simple. This means washing at least twice in standing cool water and removing the bases of the legs along with the rotten areas with a sharp knife. If necessary, large specimens are crushed to pieces of the desired size.

Peppers stuffed with oyster mushrooms

Oyster mushrooms, the recipes for which vary widely, are delicious combined with vegetables.

For example, you can use them to make stuffing for stuffed peppers.

What ingredients will you need?

For the dish you need to take:

sweet pepper (any color) – 4 pcs.;
feta cheese and oyster mushrooms – 260-300 g each;
arugula – 1 bunch;
olive oil – 3-3.5 tbsp. l.;
balsamic vinegar - 1 tbsp. l.;
salt and spices.

If you don’t have cheese on hand, you can use any hard cheese.

Step-by-step cooking process

The cooking process includes several stages:

The peppers need to be washed, each cut lengthwise and the middle with seeds and dense membranes removed. Next, dry the vegetables.
The mushrooms are also washed, and the hard part of the stem is cut out. The remaining parts are finely chopped.
The resulting pieces of oyster mushrooms need to be poured into a frying pan with heated olive oil and browned. All liquid from the mushrooms should evaporate during the process.
The cheese will need to be mashed with a fork. If hard cheese is used, then it is simply grated. Arugula should be chopped with a sharp knife.
The prepared cheese, herbs, and browned mushrooms are salted, sprinkled with spices and mixed thoroughly. You need to stuff the pepper halves with this mixture and grease the vegetable “boats” with oil.
The preparations must be placed on a baking sheet covered with foil.

The treat will be baked in the oven at 190-200° for approximately 50-55 minutes. The readiness of the dish can be determined by the swelling of the skin of the peppers.

Rules for serving dishes, decoration

The treat is served hot. First you need to lightly sprinkle it with balsamic vinegar and place it on serving plates.

A simple recipe for preparing oyster mushrooms for the winter without sterilization

This method will help you understand all the tricks of cooking.

Need to:

Mushroom product – 1 kg;
sunflower oil, preferably refined – 0.5 regular glass;
9% table vinegar – 60-70 ml or 3 tbsp;
clean water – 2 l;
granulated sugar – 1 tbsp;
salt – 3 tsp;
other seasonings.

Step by step recipe:

Place clean chopped mushrooms in boiling water. Cook them for 15 minutes and leave to dry.
Mix the vinegar in an equal amount of water. You will obtain the essence necessary for canning oyster mushrooms.
Let the essence brew for a quarter of an hour. Pour it into water, spices, salt, sugar and oil. Wait until the boiling process begins. Only after that pour the mushrooms there.
After 15 minutes, turn off the heat.
Place the mushrooms in washed jars and pour in the remaining marinade.
Screw on the lids. It is advisable to wrap them in a warm blanket to slow down the cooling process.

Store them in any convenient place.

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Cooking oyster mushrooms for the winter without sterilization

Unusual way

This recipe will appeal to those who cannot live without fried mushrooms. When fried, canned oyster mushrooms retain their bright aroma and unsurpassed taste. This recipe is rightfully considered the simplest. All the necessary ingredients are oyster mushrooms and fat (vegetable or animal).

Recipes for fried oyster mushrooms for the winter involve the use of boiled mushrooms. Boil them twice, draining the water and rinsing them under running water. After this, the mushrooms are drained in a colander and left to remove excess water.

It's time for the frying. Mushrooms need to be chopped and placed in a frying pan without oil. Cook until the water evaporates. Pour in oil (optionally animal fat). Stirring occasionally, fry for 30 minutes. Finally add salt to taste.

The last step is to place the dish in jars and then sterilize them. The jars must be dry and hot. Fill them with oyster mushrooms and pour in the fat that remains from frying. When using animal fat, it is recommended to sprinkle a little salt on top.

Sterilize the rolled jars in salt water for 1 hour. Leave to cool in a blanket for 2 days.

Recipe for making pickled oyster mushrooms in Korean for the winter

Korean cuisine is famous for its many marinade methods. Try to preserve food this way too.

Required:

Mushroom products – 1 kg;
onion – 2 pieces;
refined vegetable oil – 1 faceted glass;
lemon - 1 fruit;
vinegar 9% (not apple!) – 2-3 tbsp;
peppercorns or clove buds - optional;
salt – 2 tbsp;
bay leaves;
garlic – 10 cloves;
dill and parsley;
paprika – 1 tbsp.

Cooking:

Prepare the marinade mixture. Mix vinegar, crushed garlic, salt, other seasonings, lemon juice and oil thoroughly with each other.
Add it to the water. Take a saucepan of sufficient volume and pour in 5 to 7 liters. water.
Cook the brine over medium heat without the lid on. After the liquid begins to boil, reduce the heat to low and leave for no more than a quarter of an hour until the salt dissolves completely.
Peel the onions and cut into rings.
Remove large spice particles from the marinade.
Boil oyster mushrooms in brine for 10-15 minutes.
Leave them to cool. Sprinkle greens on top.

In principle, the food is already ready, but in a few hours it will become even better.

Cooking pickled oyster mushrooms in Korean for the winter

Preparing oyster mushrooms without vinegar – even more benefits

Some people have to give up tasty and often nutritious pickles due to the body’s poor perception of vinegar. Finally, we want to please you with recipes that use only salt, although they will taste like the same pickled oyster mushrooms. So, for 1 kilogram of mushrooms we take 1 liter of water, into which when preparing the brine we add 1 tablespoon of salt and the same amount of sugar. In the resulting solution we place well-washed and sliced oyster mushrooms, as well as about 10 black or allspice peas and 2-3 bay leaves.

Cook the mushrooms for 25 minutes over low heat, stirring frequently with a large spoon or slotted spoon until the very bottom. Then you need to add citric acid to the brine, no more than 1 teaspoon, while you need to lower the gas if possible or turn it off completely for a short time, otherwise a large amount of foam will appear. Then we resume cooking again, which should last another 2-3 minutes. Next, place a lid on the pan, and let the future workpiece simmer, slowly cooling, until completely cooled; this may take up to 10 hours. Next, simply transfer the contents of the pan into pre-sterilized jars and seal. It is better to store in the refrigerator.

The second recipe is even simpler. For every 300 grams of oyster mushrooms, take 0.5 teaspoon of salt, 3-4 cloves of garlic, 10 grams of fresh thyme, 7-8 black peppercorns, a little coriander and olive oil (the amount of the last 2 ingredients is to taste). The washed mushrooms need to be boiled for 30–35 minutes, then drained in a colander, wait until the water has completely drained, and transfer to jars, sprinkling the caps with salt and adding spices while filling the containers. Then fill the filled container almost to the top edge with olive oil. Seal tightly with plastic lids and put the preserves in the refrigerator for the winter.

How to can hot oyster mushrooms for the winter at home

The classic hot method is more complicated, but many people prefer to preserve food this way so that they are more tasty.

Required for the recipe:

Mushrooms – 1 kg;
water – 1 l;
table vinegar 9% - 4 tbsp;
black pepper – 6 peas;
bay leaves – 7 pieces;
onion – 1 large head;
salt – 2 tbsp;
sugar – 2 tbsp.

Preservation process:

Place chopped onions and chopped oyster mushrooms into boiling water.
After 5 minutes, add sugar and salt, as well as pepper and bay leaves.
After about 30 minutes, the “forest bread” will be at the bottom. Watch the process carefully, as the time has come for the vinegar. Pour it into the pan and leave the food to cook for another 7 minutes.
Sterilize the jars. Place the slightly cooled product in them, fill them with water and close the lids.

You don't need to add a lot of water. Let the liquid just cover the mushrooms.

Method with vinegar in 30 minutes

This is the most common method of quick pickling, which has been tested by more than one housewife. The mushrooms it produces are very tasty, crispy and aromatic.

Often these pickled oyster mushrooms are seasoned with thinly sliced onions or green onions and oil for the winter. Some people also like to add parsley, dill, and celery. This makes an amazingly healthy light salad.

Ingredients

The main list of products includes:

oyster mushrooms – 1-1.2 kg;
sugar – 1.5 tbsp. l.;
garlic – 6-7 cloves;
water – 1 l;
salt – 2 tbsp. l.;
table vinegar (9% or for 1 tbsp of 70% vinegar add 7 tbsp of water) – 100 ml.

For piquant spices you will need:

bay leaf - 3 pieces;
cloves – 4 buds;
allspice and black pepper 5 pieces each;
seed coriander – 1 tsp.

When we pickle oyster mushrooms for the winter, we first select them without spoiled areas or the slightest moldy coating. Otherwise, the workpiece may quickly deteriorate and acquire an unpleasant odor.

Cooking step by step with photos

Both small and large oyster mushrooms are suitable for pickling. If they are very dirty, you need to fill them with cold water and wait 1 hour. During this time, the dirt will sink to the bottom.

Afterwards, you need to transfer the mushrooms to a colander and, looking through each one, rinse well. Next, cut off the rough legs. They can then be used for soup or other dishes.

Next, follow these steps:

Cut large mushrooms into 2-4 slices; small ones do not need to be divided.
Now start preparing the marinade. Fill a large saucepan with water directly from the tap. Add bay leaf, allspice, cloves, coriander. Add salt and sugar there. Place on the stove with a high burner flame. Stirring, bring to a boil, cook for 2-3 minutes.
Place the prepared oyster mushrooms into the brine. Let it boil. As it boils, the mushrooms will begin to release juice and the liquid will increase. Boil over low heat for about 10 minutes. Any foam that appears must be removed.
Peel the garlic cloves. Cut into 2-3 slices. Place in a saucepan. Stir and boil for 3-4 minutes.
Pour in vinegar and stir. Boil for a couple of minutes over moderate heat.
Meanwhile, prepare jars with lids. Wash well with detergent, rinse, sterilize.
Distribute the mushrooms into sterilized jars. Pour in the remaining marinade almost to the top.
Screw the lids on tightly. If they require seaming, make sure the edges fit snugly. Lids should not allow air to pass through.
Turn the top upside down until it cools completely.

Pickled oyster mushrooms in jars are ready for the winter. Keep it in the cellar or apartment pantry. They are usually stored for up to 6 months, but are eaten much faster.

How to close fried oyster mushrooms for the winter

Pickled mushrooms are very tasty, but eating them all the time gets boring. In winter, you want to enjoy fried mushrooms along with crispy, golden-brown potatoes, and in order to cook this dish, you don’t need to separately process raw oyster mushrooms. This recipe is suitable for a little lazy housewives!

Take:

Boiled mushrooms – 1 kg;
vegetable or ghee – 5 tbsp;
salt, paprika, cardamom, garlic - to taste.

Cooking method:

Since “forest bread” contains a large amount of water, they can be fried even without oil. This recipe involves similar heat treatment. Place the product in a dry, hot frying pan.
Make sure that the moisture has completely evaporated.
It's time for the oil! If the specified proportions are not enough, add more. Oyster mushrooms should literally drown in the product, so don’t skimp on it.
Fry them for about half an hour. Finally, add salt and pepper to the appetizer.
Place mushrooms in clean, prepared jars. After that, immerse them in hot water for exactly 1 hour. Maintain the temperature with low (medium maximum) heat.
Only after this screw on the lids, wrap the jars and leave them in this position for two days.

Bon appetit!

In winter, you want to enjoy fried mushrooms along with crispy brown potatoes

How to cook pickled oyster mushrooms

Wash the oyster mushrooms and cut them into medium-sized pieces.

Place the chopped mushrooms in a saucepan and cover them with water. Place the pan on the fire. When the water boils, reduce the heat; if foam appears, then scoop it up with a spoon. Cook the mushrooms for 10 minutes.

Then drain the mushrooms.

Pour 500 ml of water into a ladle, add salt, sugar, peppercorns and bay leaf. You can safely increase the amount of spices. Bring the marinade to a boil.

Then pour vinegar into the prepared marinade and stir.

Place mushrooms in prepared marinade. Cook them for 5 minutes after the marinade boils again. Make the fire minimal.

Place the mushrooms in a pre-sterilized jar. Screw or roll up the lid of the jar.

These are the ready-made mushrooms - tasty and aromatic!

Recipe for delicious mushroom caviar from oyster mushrooms

Mushroom caviar is a special delicacy. This simple recipe is for all mushroom lovers!

Fresh oyster mushrooms – 0.5 kg;
onion – 1 piece;
carrot – 1 small piece;
butter or vegetable oil – 2 tbsp;
salt - to taste;
garlic – 3-5 cloves.

Making caviar:

Pour onion cubes, carrot shavings and crushed garlic into hot oil. Fry all these vegetables until they turn golden brown.
At this stage, you can add a couple of spoons of thick sour cream, but this is optional if you like a more delicate creamy taste.
Throw finely chopped mushrooms (you can boil them in advance) into the frying pan. Fry them until cooked, stirring thoroughly.
Leave the finished dish to cool.
When it reaches a comfortable temperature, grind the mushrooms and vegetables through a meat grinder or use a blender. To give it a more delicate consistency, it is advisable to repeat the procedure at least twice.

Caviar is very tasty as a filling for sandwiches.

Mushroom caviar from oyster mushrooms

Recipe for fried pickled oyster mushrooms

In this method of marinating, mushrooms are not boiled, but fried. Thanks to this, the winter preparation turns out to be more nutritious, piquant, and with a rich, interesting taste. The tenderness comes from the vegetable oil used for frying, and the piquancy comes from balsamic vinegar. We will prepare the marinade based on this seasoning.

You can use mushrooms according to this recipe as a side dish, an independent ready-made dish, a filling for pies, or in winter you can make fried potatoes with them. They are also seasoned with onions and herbs to make a simple appetizer for the table.

Ingredients

oyster mushrooms – 0.5 kg;
salt – 1-1.5 tsp;
sugar – 0.5 tsp;
dry rosemary – 0.5 tsp;
garlic – 2-3 cloves;
ground black pepper – 0.5-1 tsp;
olive oil – 6-8 tbsp. l.;
white balsamic vinegar - 2-3 tbsp. l.

Can white balsamic vinegar be replaced with regular table vinegar? Of course, conducting a kitchen experiment with a small amount of food is not prohibited. But the preparation will no longer have those unusual shades of taste.

How to cook

At the first stage, wash and cut the mushrooms as you wish. These can be random pieces, large cubes or straws. Next we do the following:

First we prepare the marinade. To do this, mix balsamic vinegar with salt, sugar, oil, and spices. Bring with a spoon until smooth.
Pour the chopped pieces into a cup with marinade. Stir until everyone is coated in the marinade.
Marinate for 20 minutes.
Place the mushrooms on a heated frying pan so that the marinade remains in the cup. It is convenient to do this with a spoon with holes. We don’t pour out the marinade, as you will still need it.
When frying, first evaporate the liquid and cook until golden brown.
Add marinade, simmer for another 5 minutes.
Place in sterilized jars. Fill to the top with leftovers from the frying pan. If there are not enough of them, heat up a little more oil well and add to the jars.
Seal with lids, turn over, wrap and let cool.
Place in the refrigerator for winter storage.

To extend the storage of fried pickled oyster mushrooms, they can be placed not in jars, but in plastic containers and kept in the freezer. Then the period will increase to 6 months.

Winter salad recipe with oyster mushrooms

Diversify your vegetable salads with delicious mushrooms!

“Forest bread” - 0.5 kg;
bell pepper – 2 pieces;
red tomatoes – 4 pieces;
carrots – 2-3 pieces;
cucumber – 2 pieces;
onion – 2 pieces;
sunflower oil – 0.5 cups;
9% table vinegar – 2 tbsp;
sugar – 1-1.5 tbsp;
salt – 1.5 tbsp.

How to do:

Crush the tomato pulp into a puree. To do this, keep the vegetables in boiling water for 30 minutes. This procedure will help you remove the skin easily.
Grind the pulp with a blender.
Cook the mushrooms in boiling water for about 10 minutes, then place them on a wire rack and let them dry slightly. Squeeze the cooled product a little so that the remaining liquid can drain out.
Add oyster mushrooms and onion rings to the pan with the puree.
Cut the carrots into thin cubes, bell peppers into small strips. Add them to the rest of the ingredients.
Pour out the salt and all the spices, pour out the oil.
Boil the vegetable mixture for 30-40 minutes.
Add vinegar and boil the mixture a little more.
Place the food in jars, roll up the lids, turn the dishes upside down and leave to cool for 24 hours.

The dish is aromatic, satisfying and reminiscent of summer.

Pickled oyster mushrooms - 7 quick recipes for cooking at home

Only the simplest ingredients and nothing extra.

You will need:

clean water – 0.6 l;
black pepper – 6 peas;
oyster mushrooms – 1 kg;
bay leaf – 2 leaves;
salt – 30 g;
two garlic cloves;
vinegar – 60 g;
granulated sugar – 25 g;
dried dill – 30 gr.

Step-by-step preparation:

We wash the mushrooms under the tap, separate them one by one and put them in a pan.
Pour water on top, add bay leaves, dill, salt, peppercorns and sugar.
We wait until the liquid boils and cook for 25 minutes. The fire power is average.
Let cool.
Divide into jars. The marinade level should be slightly higher than the mushrooms.
Pour 20 ml of sunflower oil into jars to highlight the taste of the dish.
Place the jars with the lids closed in the refrigerator.
The next day you can enjoy the slightly spicy taste of this delicious dish.

How to quickly marinate in Korean?

The dish turns out moderately salty and spicy, along with beautiful orange splashes of carrots.

Recipe Ingredients:

sunflower oil – 60 ml;
two carrots;
salt – 15 g;
oyster mushrooms – 0.5 kg;
vinegar – 65 ml;
champignons – 0.5 kg;
two garlic cloves;
Korean carrot seasoning – 15 gr.

Cooking step by step:

We sort out both types of mushrooms, wash them and peel them.
Fill the pan with water and cook for 20 minutes. Don't forget to salt the liquid.
Finely chop oyster mushrooms and large champignons. Leave the small mushrooms as is.
We clean the carrots from dirt and crust, chop them in a vegetable cutter with large links. Load the vegetable into the mushrooms.
Next add vinegar and sunflower oil.
We remove the husks from the garlic cloves and pass them through a press. We send the resulting pulp to the main products.
Add salt, seasonings, granulated sugar and ground black pepper to taste.
Place the resulting mass into jars and close the lids.
We put the container with mushrooms in the refrigerator for a day.

Pickled oyster mushrooms for the winter

A simple, reliable, easy way to prepare oyster mushrooms for the winter.

Recipe Ingredients:

granulated sugar – 18 g;
mushrooms – 1 kg;
vinegar – 70 ml;
six cloves of garlic;
salt – 15 gr.

How to pickle oyster mushrooms:

We wash the mushrooms, remove the film and skin.
Place peeled whole cloves of garlic, bay leaves, salt and sugar and any spices to your taste.
Set aside the dishes with mushrooms and start making brine.
Heat the water, dissolve salt and sugar in it.
When the mixture boils, pour it into the pan with the mushrooms.
Place the dish on the fire and wait until it boils.
Pour vinegar into the dish.
Continue to simmer the mushrooms over low heat with the lid closed for 30 minutes.
We scald the jars with boiling water, thereby sterilizing them.
Pour the cooled mushroom mixture into jars. Pour 20 ml of sunflower oil into each of them.
We roll up the jars and put them away in a dark, cold place until winter, so that later we can admire the taste of summer.

With lemon

Lemon gives mushrooms an unusual flavor. And the dish marinates in lemon juice much faster. Be sure to try it!

Recipe Ingredients:

one onion;
one lemon;
a bunch of fresh herbs;
water – 200 ml;
Sunflower oil – 50 g;
bay leaf - 3 leaves;
mushrooms – 0.5 kg;
four cloves of garlic;
peppercorns – 10 pcs.;
vinegar – 15 ml.

Step-by-step instruction:

Finely chop the washed oyster mushrooms.
Bring water in a saucepan to a boil. Pour in sunflower oil, vinegar, add all the spices and don’t forget about salt.
Separately, squeeze the juice from the lemon and pour it into the main products, then add the pressed garlic.
Cook everything together for 7 minutes on low heat.
Strain the hot marinade.
We continue to cook the purified liquid until it boils, add the mushrooms. Cook for another 10 minutes.
Separately, chop the peeled onion into half rings and finely chop the fresh herbs.
When the mushrooms are ready, cool them and sprinkle with onions and herbs. Yummy!

The fastest way to marinate – in a few hours

You will need:

garlic – 6 cloves;
water – 0.25 l;
mushrooms – 0.5 kg;
vinegar – 30 ml;
one bay leaf;
black peppercorns – 6 pcs.;
refined oil – 50 ml;
onion – 1 pc.;
salt – 20 gr.

Algorithm of actions:

We wash the oyster mushrooms under the tap and chop them into large pieces.
Pour salt, peppercorns, finely chopped garlic into the water, add vinegar and refined oil.
We wait until the brine boils and cook it for another 12 minutes.
Strain the liquid through cheesecloth or a fine-mesh sieve.
Pour the mushrooms into the same pan and continue cooking the dish for 10 minutes.
Cool the contents of the pan, put it in a bowl or jar and put it in the refrigerator for 2 hours.
Serve along with onion rings. It turns out very tasty!

With apple cider vinegar

Apple cider vinegar gives mushrooms a tart aroma and a richer taste.

List of ingredients:

granulated sugar – 65 g;
apple cider vinegar – 100 ml;
oyster mushrooms – 1 kg;
salt – 45 g;
black peppercorns to taste;
vegetable oil – 100 ml;
water – 1.5 l.

Step-by-step preparation:

Trim the stems from the washed mushrooms.
Place them on the bottom of a deep saucepan and fill with water.
Bring the dish to a boil over high heat and cook for another 5 minutes.
Process hot mushrooms in a colander.
Pour the water from the mushrooms into another bowl. We will need her.
Cut the cooled mushrooms into small cubes.
Pour salt and sugar into the water, add pepper, you can throw in a bay leaf. Add apple cider vinegar and sunflower oil.
Bring the brine to a boil, cook the food in it for 20 minutes.
Cool the aromatic dish and close it in the refrigerator for a day.

With bell pepper

Let's diversify the usual mushroom appetizer with vegetables. Bright red or yellow peppers will make the dish not only tasty and healthy, but also beautiful.

What to take:

grape vinegar – 100 ml;
mushrooms – 750 gr;
sprigs of fresh dill;
bell pepper – 2 pcs.;
sugar – 50 g;
one onion;
sunflower oil – 35 ml;
water – 1 l;
dried basil – 10 g;
bay leaf – 2 leaves;
one hot chili pepper;
black pepper – 5 peas;
salt – 50 gr.

Cooking oyster mushrooms step by step:

We process the mushrooms by washing and cleaning them.
Bring water to a boil with the addition of 20 grams of salt.
Throw mushrooms into the bubbling liquid. After 5 minutes, put them in a colander.
Cut the peeled sweet pepper into slices and the onion into half rings.
Place fresh, washed dill at the bottom of a sterilized jar, followed by mushrooms and peppers.
On top we load the whole peeled garlic cloves, hot peppers (we don’t cut them) and onion half rings.
It’s time to prepare the marinade: pour salt, peppercorns, basil and sugar into the water, throw in a bay leaf.
Place the liquid in the pan on the stove to boil.
Add grape vinegar to the oil and stir.
All that remains is to fill the contents of the jars with brine, close them with a nylon lid and place them in the refrigerator.
After two hours, you can place the aromatic spicy mushrooms in salad bowls and enjoy the dish. Bon Appetit everyone!

Oyster mushroom chops

Such chops will be an excellent addition to a vegetable side dish during fasting or on a meat-free diet.

What ingredients will you need?

For the dish you need to take:

oyster mushrooms and flour - half a kilo;
raw eggs – 2-4 sh.;
oil, salt and pepper.

The exact number of eggs will depend on their size.

Step-by-step cooking process

The cooking process includes several stages:

The contents of raw eggs must be beaten with salt and pepper until a light foam appears.
The mushroom cap should be placed under the film and its center should be beaten off without touching the outer parts. This must be done as carefully as possible so that the oyster mushrooms do not fall apart. The procedure is repeated with all caps.
The flour should be poured onto a flat plate.
The beaten mushroom caps are first rolled in flour, then dipped in batter and transferred to a frying pan for frying. Each piece will brown for 5-6 minutes on each side.

Place the finished chops on paper napkins to remove excess fat.

Rules for serving dishes, decoration

The treat is delicious to try both hot and cold. You can serve it with any cereals, vegetable salad, boiled potatoes.