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How to cook oyster mushrooms - important points
In terms of their properties, oyster mushrooms are unique, because after heat treatment all the beneficial substances and their original taste are preserved. No matter how these mushrooms are prepared, it is impossible to get poisoned by them.
Features of processing oyster mushrooms:
- Fresh mushrooms must be boiled in salted water.
- To prevent oyster mushrooms from losing their beneficial microelements and taste, do not cook them before baking or frying.
- Before cooking mushrooms, you must first cut them into the required size pieces. When slicing, it is necessary to remove mushroom plates with mold, cracks and any stains.
- Wash oyster mushrooms only under running water and cut off the mycelium. Prolonged soaking and peeling are not required.
- Cutting off the stem along with the mycelium is simply necessary. The leg tastes too hard.
- If oyster mushrooms are to be frozen or dried, they cannot be washed. Just use a brush to remove dust and debris from the caps.
If even one damaged mushroom gets into the dish, the taste of the dish will be ruined.
Home-grown oyster mushrooms have their own advantages over purchased products. After all, you know how these mushrooms were grown and what substances they were processed with.
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How to cook oyster mushroom soup
Making delicious, nutritious oyster mushroom soup is easy and simple. This can be the simplest dietary dish or soup with meat broth. In this case, the broth is cooked in advance.
To prepare the soup you will need:
- about 1 kg of oyster mushrooms;
- two potatoes;
- large onion;
- carrots – 2 pcs.;
- horseradish root;
- small pickled cucumber;
- a glass of flour
- egg.
Mushroom soup can be prepared not only from oyster mushroom plates, but also from legs. It turns out a delicious rich broth.
Step-by-step preparation of soup:
- Pour 3 liters of water into a saucepan and place the container on the fire.
- Wash the oyster mushrooms and separate the plates from the stems. Place the mushroom stems into the pan. Add peeled carrots and horseradish root. After boiling, cook the broth over medium heat for an hour.
- Make homemade noodles from flour and eggs. Knead the dough and let it stand for 15 minutes. Roll out thinly and cut into thin noodles.
- Remove vegetables from broth and discard them. You can leave the mushroom stems.
- Finely chop the oyster mushroom caps. Peel the potatoes and cut into small cubes. Add all this to the broth and continue cooking the soup.
- Fry the pre-prepared carrots and onions in butter. Grate the pickled cucumber on a coarse grater or finely chop it. Add to the pan with vegetables.
- 20 minutes after the soup boils, add the fry to the pan. After a couple of minutes, add noodles.
After adding the noodles, cook the soup for no more than 5 minutes.
Remove the pan from the heat and add the chopped herbs to the soup.
First course
What other dishes can be prepared from oyster mushrooms? Soup recipes very often contain this product. Take 300 grams of oyster mushrooms, one carrot and onion, a spoonful of butter, a liter of chicken broth (you can just water), 70 grams of noodles and any greens. Cut the mushrooms into pieces and set aside for now. Chop all the vegetables and herbs as desired. Place a saucepan with broth on the fire and put all the vegetables in it, except for herbs. In a separate bowl, boil the noodles until tender. When all the ingredients are almost ready, add mushrooms to the soup. Cook for about 15 minutes. Finally, add the noodles and turn off the heat. Season the soup with sour cream and serve. This oyster mushroom recipe is quick and easy to prepare.
How to cook oyster mushrooms with sour cream in a frying pan
Mushrooms fried with onions and sour cream always turn out delicious. The dish can be served separately or together with potatoes, pasta or porridge.
Set of ingredients:
- fresh oyster mushrooms – 0.5 kg;
- 150 g 20% sour cream;
- 3 onions;
- a couple of cloves of garlic;
- ground pepper, salt;
- a bunch of greenery;
- vegetable oil for frying.
Cooking process:
- Cut oyster mushrooms from the mycelium or buy them at the store. Rinse under running water, remove the stems and cut into individual slices.
- Heat sunflower oil in a frying pan and add prepared mushrooms. Add salt to taste and fry until the liquid has completely evaporated.
- In another pan, fry the onion until golden brown.
- Transfer the onions to the mushrooms, immediately add sour cream and ground pepper. Taste and add salt if necessary.
- Stew oyster mushrooms in sour cream for 30 minutes, add chopped herbs and garlic.
Preparations for the winter
Like any other mushrooms, you can prepare this product for the winter. You get very tasty oyster mushrooms. Pickling recipes are similar to methods for preparing other similar snacks. First of all, you need to rinse the mushrooms very thoroughly and clear them of debris. For this recipe you will need a kilogram of oyster mushrooms (if there are more, increase all ingredients in equal proportions), 1.5 large spoons of salt, a glass of water, several bay leaves, peppercorns, a head of peeled garlic and 50 milliliters of vinegar. Cut the mushrooms into equal pieces. It is better to remove the legs because they are very hard. Place the oyster mushrooms in a pan (enamel) and fill with water. Turn on the heat and wait until it boils. Then add all the spices and spices. Cook for about 10 minutes. After this, add the garlic and boil for another 5 minutes. Lastly, pour in the vinegar and immediately turn off the heat. Place the mushrooms in prepared jars and seal. Wrap the workpiece until it cools completely. Then store the mushrooms in the cold.
How to cook oyster mushrooms in the oven with pork
Surprise your family and friends by serving oven-cooked oyster mushrooms with pork on your holiday table.
Ingredients for the dish:
- oyster mushrooms – 700 g;
- pork pulp – 500 g;
- 200 g hard cheese;
- two onions;
- 100 g mayonnaise;
- prepared mustard - 3 tbsp. l.;
- head of garlic;
- vegetable oil;
- ground pepper and salt.
Step-by-step preparation:
- Cut the pre-washed oyster mushrooms into pieces of the same size.
- Heat oil in a deep frying pan and fry chopped mushrooms until golden brown.
- Cut the peeled onion into half rings.
Add to mushrooms. Immediately add pepper and salt. Stir and fry for 10 minutes. - In another frying pan without oil, fry the pre-chopped pork until light brown.
- Place the meat from the frying pan into a deep container, add mustard and chopped garlic. Mix everything.
- Place the prepared meat into portioned baking dishes. Place mushrooms fried with onions on top of the meat.
- Sprinkle with grated cheese and place in a preheated oven.
- Baking temperature 180°C. Cooking time 30 min.
Oyster mushrooms baked in the oven are served as a separate dish or together with boiled potatoes.
Pickled oyster mushrooms
To prepare pickled oyster mushrooms you will need:
Oyster mushrooms - 1 kg. Sugar - 1 tbsp. l. Salt - to taste, water should be slightly salty, this is at least 3 tbsp. l. Vinegar 9% - 3-4 tbsp. Bay leaf. Black peppercorns. Garlic - 2-4 cloves. Coriander, optional. Dry dill, definitely. Water to barely cover the mushrooms.
Cooking . Wash the mushrooms, peel them if necessary, put them in a saucepan and add water. Bring to a boil, add all the spices and cook for 30-40 minutes over low heat. It is better to add vinegar, dry dill and bay leaf 10 minutes before the end of cooking. This way their taste will develop and remain. Dry dill is required for almost any marinades; it gives them a unique taste. At the end of cooking, cover with a lid and let sit for another 30 minutes.
In principle, you can already eat it, but if you leave the mushrooms for a day, they will become much tastier and more aromatic. We took out the mushrooms, chopped them, folded them tightly into a jar and poured the marinade over them. Close the lid and put it in the refrigerator. From 1 kg you get two liter jars, this is more profitable than buying in a store.
The next day, when serving, do not forget to marinate the onion. It's simple. Cut the onion into half rings, pour over boiling water and sprinkle with vinegar or lemon juice. Add to the mushrooms, pour over vegetable oil and enjoy a simple but tasty snack.
Once I didn’t add enough salt to the mushrooms and there’s nothing wrong with that, everything can be fixed. It is enough to drain the marinade from the jars, add more salt and a couple of tablespoons of water (when boiling, the liquid will still evaporate in some amount) and pour the mushrooms again. This time everything will definitely work out.
