How to properly cook wild oyster mushrooms

How can you cook oyster mushrooms?

What can you cook from oyster mushrooms and how to do it? I must say that these interesting mushrooms are absolutely not picky, so there will be no unnecessary fuss with them. In this article we will discuss various recipes showing how to properly cook wild oyster mushrooms and oyster mushrooms grown in artificial conditions.

Before you go to the store or into the forest for oyster mushrooms, you need to remember a few simple recommendations. The freshness of the mushrooms is the main thing you should definitely pay attention to. The smell and color can tell a lot about the freshness of oyster mushrooms. You should carefully examine the bunch and smell it: a sharp unpleasant odor indicates staleness, as do yellow spots on the caps of the fruiting bodies.

It is worth choosing young mushrooms with a small size. Also pay attention to the edges of the caps - they should be smooth. When broken, the fresh fruit body has white pulp that does not crumble or crumble.

Fried, stewed, pickled, salted, baked, dried, frozen - these fruiting bodies will look great in any of the listed forms! And the recipes below with photos will help you figure out how to cook oyster mushrooms.

Mushroom dishes - a selection of popular recipes

Noodles with porcini mushrooms: recipe with photos

The noodles turn out very tender - porcini mushrooms go well with pasta and cream. But the dish will require some expenses, although they are worth it.

Mushrooms in creamy sauce

Mushrooms in creamy sauce are a good addition to any side dish or main dish.

Potatoes with mushrooms in pots

This is an ideal side dish for a holiday table; it is suitable for both fish and meat.

Potatoes with mushrooms in the sleeve

Potatoes with mushrooms in the sleeve is a very simple to prepare, and at the same time satisfying dish, which is ideal as an independent lunch, or as a side dish for meat

Bechamel sauce with mushrooms

Mushrooms give the famous and well-known Béchamel sauce a new touch and make it aromatic. This sauce is ideal for pasta, spaghetti and boiled meat.

Salad with fried mushrooms

Salad with fried mushrooms and crab sticks is an ideal appetizer for a holiday or dinner table that everyone will love.

Pies with mushrooms

Mushroom pies will disappear from the table faster than they have time to cool. The recipe for these pies may well become your favorite recipe.

Fricassee with mushrooms

Fricassee with mushrooms prepared according to this recipe will pleasantly please you and your loved ones. You will get tender chicken meat in a creamy sauce with mushrooms.

Salad with mushrooms and cucumbers

Even a novice housewife can prepare a salad with mushrooms and cucumbers. As a result, you will get a delicious and light salad that is perfect for any occasion.

How to cook pickled oyster mushrooms at home

These pickled fruiting bodies are a perfect addition to festive events or intimate gatherings. In addition, you can make delicious salads from pickled oyster mushrooms. Therefore, all lovers of mushroom dishes must have this simple, but at the same time delicious appetizer on their table.

• Fresh oyster mushrooms - 1 kg;
• Table vinegar - 6 tbsp. l.;
• Sunflower oil - 10 tbsp. l.;
• Cloves - 3 pcs.;
• Garlic - 3-4 cloves;
• Salt - 2 tsp. (without slide);
• Sugar - 4 tsp. (without slide);
• Black pepper grains - 15 pcs.;
• Lavrushka - 5 pcs.

How to prepare pickled oyster mushrooms using products from the list above?

Everything here is very easy and simple: we divide the fruiting bodies individually, cut large ones into several parts, and leave small specimens as is. Don't forget to trim the bottom of the leg, otherwise it will be too tough in the dish.

Place the mushrooms in a saucepan in which we will first boil them, add water and bring to a boil. After 10 minutes, turn off the heat and set the container aside. Meanwhile, take a clean and dry pan, and then mix in it all the ingredients on the list, except for oyster mushrooms and garlic. Stir the resulting liquid until the salt and sugar crystals are completely dissolved.

Bring to a boil, and then take a slotted spoon and transfer the boiled oyster mushrooms from the pan into a container with the marinade. In this case, the marinade should remain simmering over medium heat.

Place crushed garlic cloves on top of the mushrooms, mix well and continue cooking for 10 minutes.

Turn off the stove and wait until the pickled oyster mushrooms have cooled a little so that you can transfer them to jars.

Having distributed the fruiting bodies among the jars, fill them with the remaining marinade, cover with lids and leave to cool completely at room conditions. Then we transfer the containers with the snack to the refrigerator, wait 2-3 hours and begin tasting.

As a result, preparing pickled oyster mushrooms at home is not particularly difficult. However, the simplicity of the dish does not mean a lack of taste; on the contrary, everyone will like the appetizing snack on your table: both guests and family.

What to cook from porcini mushrooms and potatoes

If you don’t know what to cook from porcini mushrooms and potatoes, then cook this unusual borscht.

Peel fresh mushrooms, rinse in running water, chop and simmer together with finely chopped roots in oil.

Make broth from prepared mushrooms.

Chop the boiled beets into strips, sprinkle with vinegar and sauté, cut the potatoes into oblong pieces, boil in broth until soft, add chopped onion and flour mixed with a small amount of cold water.

Place all this in the broth, add salt and cook for 10 minutes.

Just before cooking, add tomato puree and bay leaf.

When serving, top with sour cream and sprinkle with parsley.
For 250 g of fresh mushrooms:

• 5 potato tubers
• 3 beets
• parsley or celery root
• 1 onion
• 2 tbsp. l. tomato puree
• 1 tbsp. l. flour
• table vinegar
• bay leaf
• salt
• parsley

How to deliciously cook oyster mushrooms in Korean

We invite you to familiarize yourself with another recipe showing how to deliciously cook oyster mushrooms. I must say that this appetizer can be prepared for the winter. Oyster mushrooms marinated according to the Korean recipe are very easy to prepare. The delicacy makes an excellent side dish for main dishes.

• Fresh oyster mushrooms - 700 g;
• Ready-made Korean carrots - 300 g;
• Onion - 100 g;
• Garlic - 3 cloves;
• Table vinegar (9%) - 50 ml;
• Vegetable oil - 60 ml;
• Sugar - 1.5 tsp;
• Salt - 0.5 tsp;
• Ground black pepper - 1 tsp. (without slide);
• Ground sweet paprika - 1 tsp;
• Ground red pepper - optional.

The following steps will help you see how to prepare pickled oyster mushrooms in Korean.

Take the mushrooms and remove most of the stem from each specimen, rinse under the tap and place on the bottom of an enamel pan.

Fill with water and put on fire, bring to a boil and boil for 5 minutes, remembering to periodically remove the foam.

Drain the fruiting bodies in a colander, then spread in one continuous layer over a paper towel to remove excess liquid.

If there are large specimens among the oyster mushrooms, then cut them into large pieces, while small mushrooms do not need slicing.

Peel the onion, rinse and cut into small cubes. Do the same with the garlic cloves.

Mix boiled oyster mushrooms, Korean carrots, garlic, onions, sugar, salt, and acetic acid in a common deep bowl.

Heat vegetable oil in a frying pan, add the remaining spices - paprika, black pepper and ground red pepper. Mix everything together and when you notice that the oil has become extremely hot and the paprika has begun to change color, then turn off the heat and immediately pour the mixture on top of the mushrooms.

Mix everything well, cover with a lid or cover with cling film. Place in the refrigerator to marinate for several hours.

If you plan to store the workpiece all winter, then distribute the mass from a common plate into sterilized jars, cover with lids and place for re-sterilization. The procedure time will depend on the volume of the cans: for 0.5 liters - 30 minutes, and 1 liter - 60 minutes.

How to prepare mushrooms for cooking

It is absolutely forbidden to prepare tremors without preparation. In order to fully enjoy the real taste of cooked trumpet mushrooms, it is customary to pre-soak or boil the mushrooms. The purpose of the measures is to remove the inherent bitterness of mushrooms. You can act in both ways; they are equally effective.

Sort through the debris, remove debris, clean off dirt. Sort out the wormy, overused ones. Rinse with water. Be sure to pull off the top pink skin.

How to soak. Place in any deep container and fill with cold water. Soaking time is from 24 to 48 hours. Every 10-12 hours, drain the old bitter water and replace it with fresh water.

Experienced housewives have noticed that long-term soaking adversely affects the taste of volushka dishes. Therefore, do not overcook the workpiece.

How to boil it. Place in a saucepan, add water, covering the mushrooms completely. Add salt per liter of liquid - a large spoon without a slide. Cook for at least 30 minutes. To pickle volushki for the winter, the cooking time is increased to an hour.

Then drain the liquid and start cooking.

Many housewives combine both methods of preparation, and this is to some extent correct. Since volushushki are conditionally edible mushrooms, it is better to play it safe. The best option: soak the fruits of the forest for a day, then boil them.

How to cook oyster mushrooms from the forest?

A very original delicacy that will perfectly satisfy your hunger during a snack. Oyster mushroom caviar can be spread on bread, which will be effective during breakfasts, or can be used as a filling for tartlets, pies and pizzas.

• Fresh oyster mushrooms - 1 kg;
• Large carrots - 2 pcs.;
• Onion - 1 large head;
• Mayonnaise - 5-7 tbsp. l.;
• Tomato paste - 3-4 tbsp. l.;
• Vegetable oil;
• Garlic - 3 cloves;
• Apple cider vinegar - 2 tsp;
• Salt, sugar and ground black pepper - to taste.

Wild oyster mushrooms give the dish a special aroma, which we will use in this recipe. However, caviar from purchased fruiting bodies will be no worse, so you can safely take them too.

So, how to cook wild oyster mushrooms for caviar?

First you need to peel the onions, carrots and garlic. As for the oyster mushrooms, it is enough to separate them individually and rinse them under water.

Tip: do not completely cut off the stem from each mushroom. It will be crushed and stewed thoroughly, so you won’t notice any hardness in the dish.

Then pass the onions and carrots through a meat grinder and fry in vegetable oil until soft.

Grind the mushrooms through a meat grinder and fry them separately.

If you have a blender, you can use it and grind the fried onions and carrots. Then the caviar will turn out even more tender, and the fruiting bodies will have a pleasant graininess.

Combine the fried mushrooms with the onion and carrot mixture, add water and simmer for about 20 minutes.

Transfer the caviar to a saucepan, add mayonnaise, tomato paste, crushed garlic and spices to taste - salt, sugar and ground black pepper.

Simmer over low heat for 35-40 minutes, stirring constantly so as not to burn.

10 minutes before readiness, add vinegar and stir. Distribute into jars, let cool, close with lids and refrigerate.

As you can see, it is quite possible to cook oyster mushrooms from the forest. There is nothing complicated about this even for novice housewives.

Recipe 3: Chanterelles with potatoes and sour cream

Chanterelles with potatoes and sour cream are a hearty and tasty dish. Prepares quickly and without much difficulty.

Ingredients:

• Chanterelles – 500 grams.
• Potatoes – 4 pieces.
• Onion – 1 piece.
• Sour cream 20% – 200 grams.
• Salt - to taste.
• Ground black pepper - to taste.
• Ground sweet red pepper – ½ teaspoon.
• Vegetable oil – 30 milligrams.
• Dill and parsley, chopped - 1 tablespoon.

Cooking method:

1. Wash the potatoes, peel them, wash them and cut them into small cubes.
2. Cook in salted water until half cooked for 10-15 minutes.
3. Drain the water, leaving 100 milliliters of liquid.
4. Wash the chanterelles well and cut them into medium-sized pieces.
5. Peel the onion, rinse, cut into small cubes and fry in vegetable oil until golden brown.
6. Add the chopped chanterelles and fry until the liquid evaporates for 10-15 minutes.
7. Add sour cream, salt, ground black pepper, salt and ground sweet red pepper to the mushrooms.
8. Mix thoroughly and simmer for 10 minutes, stirring occasionally.
9. Add mushrooms in sour cream sauce, chopped herbs to the boiled potatoes and mix.
10. Let it brew for 10-15 minutes.
11. Serve in portions in plates.

Helpful advice:

• Do not boil the chanterelles before frying.

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Oyster mushroom soup recipe

If we talk about first courses made from oyster mushrooms, we can say with confidence that they also turn out to be very tasty and nutritious. As already mentioned, step-by-step recipes will help you prepare oyster mushrooms deliciously.

• Fresh oyster mushrooms - 300 g;
• Purified water - 3 l;
• Potatoes - 5 pcs.;
• Millet - 2 tbsp. l.;
• Carrots and onions - 1 small piece each;
• Garlic - 1 clove;
• Salt and mushroom seasoning - to taste;
• Ground black pepper - 8 pcs.;
• Bay leaf - 1 pc.;
• Fresh herbs - parsley and dill.

We clean the mushrooms, cut them into pieces and boil for about 7 minutes in salted water.

Peel the onions and carrots, and then cut everything into small cubes.

We also peel the potatoes and chop them into small pieces 1 cm thick.

Place a pan of water on the stove, bring to a boil and add potatoes and carrots.

While the vegetables are cooking, lightly fry the oyster mushrooms in a frying pan and season with mushroom seasoning.

We wash the millet and place it in a pan with half-cooked potatoes.

After 5 minutes, add onion to our soup, and after another 5 minutes, add oyster mushrooms and finely chopped garlic cloves.

When the dish boils for 5-7 minutes, add black pepper grains and chopped herbs, then add salt.

Turn off the heat, throw in a laurel leaf and wait until it brews.

We also suggest watching a video on how to cook oyster mushrooms as a first course - soup:

Preparation

1. Wash the chicken fillet, peel and cut into small pieces. Cut the pepper into strips and the onion into half rings.
2. In a frying pan in hot oil, first fry the onion until golden brown, then add the pepper and fillet. Fry until the liquid has completely evaporated. Add spices.
3. Pour some water into the vegetables and add the mushrooms cut into pieces. Simmer everything for about 10 minutes with the lid closed, stirring occasionally. Then add sour cream, mix well, bring to a boil and turn off the heat.
4. Before serving, sprinkle the dish with chopped herbs.

Forest oyster mushroom soup puree

How else to cook oyster mushrooms, because there are dozens of first courses from these fruiting bodies alone. Take, for example, oyster mushroom puree soup, which turns out very tender and tasty. For 2 liters of water you need to prepare the following products:

• Oyster mushrooms - 700 g;
• Potatoes - 4 tubers;
• Onion - 1 head;
• Butter (warm) - 2 tbsp. l.;
• Cream - 500 ml;
• Flour - 3 tsp;
• Salt, a mixture of ground peppers.

Boil 2/3 of all peeled mushrooms together with cubes of peeled potatoes.

Heat the butter in a frying pan, add finely chopped onion and the remaining fruit bodies, which must first be cut into small cubes.

Boiled oyster mushrooms with potatoes need to be strained from the broth, blended in a blender and returned back to the broth.

Then add the fried mixture and continue cooking.

Meanwhile, take some broth and dilute flour in it, add cream, stir and pour into the soup in portions.

Add salt and pepper to taste and after 10 minutes turn off the stove. Let it brew and serve, garnished with finely chopped herbs and cubes of dry rye bread.

Stuffed porcini mushrooms

Boletus mushrooms are quite large in size. Therefore, they are quite suitable as a basis for stuffing. At the same time, the filling can be made from completely different ingredients: meat, ham, vegetables and a number of others. The classic recipe is with cheese and tomatoes.

Required list of ingredients:

• 500 g porcini mushrooms;
• 5 tbsp. l. grated cheese;
• 3 medium sized tomatoes;
• 1 bunch of parsley;
• 2 tbsp. l. vegetable and butter;
• ground black pepper - to taste;
• 1 onion;
• 2 garlic cloves;
• a pack of breadcrumbs.

Stuffed porcini mushrooms

Cooking method:

1. Rinse the mushrooms under running water and peel. Slowly remove the stems of the mushrooms and chop them finely.
2. Finely chop the onion.
3. Heat a frying pan with vegetable oil. Pour in the chopped onion and mushroom stems, then squeeze out the garlic juice and pour in 2 tbsp. l. breadcrumbs for breading. Add salt and pepper “by eye”.
4. Separately, fry the boletus caps in butter.
5. Cut the tomatoes into small slices. Fry them for a few minutes.
6. Prepare a mold, pre-greased with butter. Place tomatoes at the bottom.
7. Stuff the mushroom caps with the onion mixture. Place them in the mold on top of the tomatoes.
8. Sprinkle with cheese. Place in the oven, preheated to 180 degrees C, for 10-12 minutes.

The result is a very aromatic and juicy dish, which is best served hot.

How to quickly prepare mushroom hodgepodge from oyster mushrooms

We offer another recipe showing how to quickly cook oyster mushrooms. Mushroom solyanka is a great option to pamper your family and guests with a delicious dish. In addition, those observing fasting will also be interested in learning how to prepare this dish.

• Fresh oyster mushrooms - 500 g;
• Water - 2 l;
• Onions and carrots - 1 pc.;
• Potatoes - 4 pcs.;
• Vegetable oil;
• Pickled cucumber - 2-3 pcs.;
• Salt, pepper - to taste;
• Bay leaf - 1 pc.;
• Lemon;
• Olives;
• Fresh greens.

Place a pot of water on the fire and wait until it boils.

Meanwhile, quickly peel the potatoes, onions and carrots. Then cut everything into cubes (cut the potatoes larger).

Heat the oil in a frying pan and add the onion for frying, and then the carrots.

Place the potato cubes in boiling water and cook until half cooked.

Cut the cucumber into thin strips or cubes, and then put it in a frying pan with the vegetables.

Next, add the separately fried mushrooms, mix and fry for a few more minutes.

After the potatoes are half cooked, add the roast. Salt, pepper and leave to simmer for another 10-15 minutes.

At the end, throw in the bay leaf and finely chopped greens. Let it brew, and when serving, add a small slice of lemon or a couple of olives to each plate.

Recipe for cooking frozen porcini mushrooms

Kulebyaka with porcini mushrooms is a recipe for making frozen porcini mushrooms for tea with the whole family.

Ingredients. Dough:

• 4 cups flour
• 2 tbsp. l. Sahara
• 4 eggs
• 1 tsp. salt
• 50 g butter
• 1 tbsp. l. sunflower oil
• 5 g dry yeast
• 1 glass of milk

Filling:

• 1 kg frozen porcini mushrooms (400 g boiled), 2–3 dried mushrooms
• 3 onions
• 1 tbsp. l. butter
• salt
• pepper
• dill and parsley.

Mix flour with yeast. Heat the milk to 40 °C, dissolve salt and sugar in it and pour into the flour. Add 3 eggs and mix. Add melted butter and knead the dough. If it is a bit thick, add milk; if it is runny, add flour. The finished dough should stick well to your hands and the walls of the dish.

Add vegetable oil last.

Cover the dough with plastic wrap and let it proof. Filling: Crush dried mushrooms into powder. Boil fresh mushrooms and drain in a colander. Chop the onion, fry it until golden brown, add boiled mushrooms and mushroom powder. Pass through a meat grinder. Add white sauce. When the dough has risen, divide it into 3 parts - two identical and one smaller for decoration. Place the dough on a greased baking sheet, cover with plastic and leave to rise.

Roll out the dough, add the filling, level the dough into a rectangle, pinch the edges, turn the seam side down and place on a greased baking sheet. Let stand for 15 minutes. Whisk the yolk, add 0.5 tsp. water and grease the kulebyaka. Cut out decorative decorations from well-rolled dough using molds or a knife. Place them on a surface greased with yolk and brush on top. Use a fork or a wooden pin to make several punctures on the top and sides of the kulebyak. Place the kulebyaka in a preheated oven and bake for 35 minutes at 180°C. When ready, remove from the oven, cover with a napkin and leave to cool for 20 minutes.

How to cook fresh oyster mushrooms in a frying pan

Main courses made from oyster mushrooms are no less tasty and nutritious than soups and solyankas. Therefore, if you do not yet know what and how to cook from fresh oyster mushrooms, then we suggest you familiarize yourself with the following recipe.

• Oyster mushrooms (fresh) - 700 g;
• Onion - 2 heads;
• Sunflower oil;
• Garlic - 2 cloves;
• Sour cream - 100 ml;
• Salt, favorite spices;
• Bay leaf - 2 pcs.;
• Black pepper grains - 5 pcs.

A step-by-step recipe will show you how to cook oyster mushrooms in a frying pan.

First you need to clean the fruiting bodies from dirt and remove the lower part of the stem. Large specimens should be cut into pieces, while small ones should be left intact.

Heat the oil in a frying pan and add the mushrooms, fry a little. During the process, liquid will be released from the oyster mushrooms, so there is no need to cover the container with a lid. Our task is to evaporate all the moisture from the mushrooms.

Meanwhile, while the mushrooms are frying, peel and cut the onion into half rings. Add to the oyster mushrooms, stir and fry for a few more minutes.

Then add sour cream, salt, pepper, favorite spices and crushed garlic, mix well again, cover with a lid and simmer over low heat for 20 minutes.

Finally, add the bay leaf, turn off the stove and serve with rice or potatoes.

Preparation

1. Peel the mushrooms, rinse under running water and cut into medium-sized pieces. Then fry in a mixture of butter and sunflower oil. Before removing them from the heat, add the pressed garlic and chopped herbs.
2. After 5 minutes, pour cream into the mushrooms and add grated cheese. Simmer over low heat, stirring constantly, for about 5 minutes.
3. Boil the pasta until tender, drain in a colander and place on plates. Top each serving with mushroom sauce and mix well. Serve the dish hot and sprinkled with cheese or herbs.

It’s not for nothing that these recipes enjoy well-deserved love: both from famous chefs and ordinary housewives - each of them can easily become your family’s favorite dish thanks to the unique taste of mushrooms and their pleasant aroma. Have fun cooking and be sure to share useful articles with your friends!

Bon appetit.

How to deliciously cook oyster mushrooms in a slow cooker

A very simple and convenient way to prepare a second course of oyster mushrooms. Simple because it involves the use of a minimum set of ingredients, and convenient because it will be prepared using a kitchen appliance - a multicooker.

• Oyster mushrooms - 800 g;
• Onion - 1 large head;
• Vegetable oil - 50 ml;
• Mayonnaise or sour cream - 50 g;
• Spices - salt, pepper.

How to cook oyster mushrooms using a recipe with a step-by-step description?

Pour oil into the multicooker bowl, add onion half rings and set to “Fry” mode for 10 minutes.

Then switch to the “Stew” function, add the prepared mushrooms, mayonnaise, salt, pepper, mix and set the time to 45 minutes.

We wait for the appropriate signal about the end of the process, let it brew a little and serve it to the table.

What to cook from porcini mushrooms for the winter

Fried boletus mushrooms - this is what you can prepare from porcini mushrooms for the winter without enormous time and physical costs.

Cooking time - 15 minutes.

Compound:

• 1 kg mushrooms
• 0.5 tsp. citric acid
• 5 tbsp. l. salt
• 2 tbsp. l. vegetable oil
• spices to taste

Blanch the mushrooms for 3 minutes, then cut them in half and fry in oil. Place spices to taste and mushrooms in oil at the bottom of the jar. Boil water with salt and citric acid and pour over the mushrooms. Close with lids and cool.

How to properly cook oyster mushrooms in the oven

Among all the various recipes for mushroom dishes, I would also like to note how to cook oyster mushrooms in the oven. These mushrooms baked with cheese are an analogue of French meat.

• Oyster mushrooms - 400 g;
• Cheese (hard varieties) - 200 g;
• Onion - 2 pcs.;
• Sunflower oil - 1.5 tbsp. l.;
• Mayonnaise - 40 g;
• Salt, ground black pepper.

We clean the oyster mushrooms from dirt, remove the stems from each specimen and rinse thoroughly.

We coat the fruiting bodies on all sides with mayonnaise and place them in a flat bowl. Sprinkle the onion on top, which was previously cut into half rings, and leave to marinate for a couple of hours.

When the marinating time has passed, you should take a baking dish and grease it with oil.

Spread a layer of onion on the bottom and place oyster mushrooms in mayonnaise on top.

Sprinkle grated cheese on top of the dish, season with salt and pepper and place in the oven. Bake the mushroom version of “French-style meat” for 35 minutes at 160°C.

Recipe 7: Pancakes with mushrooms

Pancakes with mushrooms are a universal dish for the whole family for lunch or dinner. They can be served with sour cream or other prepared sauces.

Ingredients:

• Milk – 1 glass.
• Chicken egg – 1 piece.
• Wheat flour – 150 grams.
• Salt - to taste.
• Sugar - to taste.
• Vegetable oil – 50 milligrams.
• Fresh champignons – 150 grams.
• Onion – 1 piece.
• Sandwich bun – 1 piece.
• Sour cream 20% – 25 grams.
• Ground black pepper - to taste.
• Butter 50 grams.

Cooking method:

1. In a deep bowl, mix milk, egg, salt, sugar and flour into a smooth, homogeneous mass.
2. Grease the bottom of the frying pan with a thin layer of vegetable oil, pour in a portion of the pancake mixture and fry on both sides.
3. Perform this action until you use the pancake mixture.
4. Peel the onion, wash and cut into small cubes.
5. Saute until golden brown in vegetable oil.
6. Peel the champignons, cut into small cubes and fry in sunflower oil until the liquid evaporates.
7. In a bowl, mix the pancake filling from fried mushrooms, sautéed onions, soaked bread crumbs, sour cream, salt and ground black pepper into a homogeneous mass.
8. Place the filling on the pancakes, roll them up and lightly fry them in oil.
9. Serve in portions with sour cream.

Helpful Tips:

• Pancake rolls with mushroom filling can be sprinkled with grated cheese and baked in the oven.

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How to cook oyster mushrooms with pork at home

A hearty, nutritious and flavorful dish that can even be served on a holiday table. And the male half will be absolutely delighted with this dish, because it combines 3 of their favorite ingredients - meat, mushrooms and potatoes.

• Oyster mushrooms - 400 g;
• Pork pulp - 600 g;
• Potatoes - 7 pcs.;
• Pickled cucumbers - 2 pcs.;
• Garlic - 2 cloves;
• Mayonnaise;
• Salt, pepper, favorite seasonings.

How to cook oyster mushrooms at home, combining them with the above products?

Peel the oyster mushrooms and cut into pieces, place in a separate container and set aside.

Cut the meat into cubes and pickles into strips. Combine these two ingredients together, salt and pepper, add crushed garlic, sprinkle with your favorite seasonings and leave to marinate.

Meanwhile, peel and rinse the potatoes well. Cut it into thin slices, place in a deep bowl and cover with water for 15 minutes.

Prepare the pots and grease the bottom of each with mayonnaise.

Next, lay out the ingredients in layers: meat, mushrooms and potatoes. The potato layer should be slightly larger than the other layers.

Pour mayonnaise on top of the potatoes, cover with lids and place in the oven at 190°C. Set aside 50 minutes and wait until the dish can be served. As noted, even a novice cook can cook oyster mushrooms in pots correctly. In this case, it is important to follow the instructions specified in the recipe.

Preparation

1. Peel the mushrooms, cut into small pieces, place in a deep saucepan and cover with cold water. Place on the fire and bring them to a boil, then cook for about 15–20 minutes. Place the finished mushrooms in a colander and allow excess liquid to drain.
2. Heat the oil in a frying pan, add the mushrooms and add finely chopped onions. Fry everything over high heat, stirring occasionally until the vegetables are browned. Then add sour cream and spices, reduce heat to low and simmer with the lid closed for 20 minutes.
3. Serve the mushrooms hot and sprinkled with fresh chopped herbs.

Oyster mushroom cutlets

It turns out that cutlets can be made not only from meat. The main ingredient in this dish can be the most common oyster mushrooms. At the same time, the taste of the dish, although it will be different from the usual meat, you will still definitely like it. The recipe below will show you how to properly cook oyster mushrooms.

• Oyster mushrooms - 500 g;
• Jacket potatoes - 4 pcs.;
• Bread - 2 slices;
• Garlic - 2 cloves;
• Milk;
• Chicken eggs - 2 pcs.;
• Salt, pepper - to taste.

Fry the prepared oyster mushrooms over low heat until the liquid evaporates - about 20 minutes.

Meanwhile, pour milk over the bread and let it brew, then knead it with your hand.

Boiled potatoes in their jackets along with fried oyster mushrooms are passed through a meat grinder.

Mix the resulting mass until smooth, beat in the eggs, add the bread pulp squeezed from the milk, add salt and pepper and mix again.

We wet our hands in water, form cutlets and fry in vegetable oil on both sides. Serve with porridge and fresh vegetable salad.

Recipe 6: Potato boats with mushrooms and cheese

Potato boats with mushrooms and cheese are a delicious and original appetizer for every day and for the holiday table.

Ingredients:

• Potatoes – 3 pieces.
• Onion – 1 piece.
• Hard cheese – 80 grams.
• Champignons – 300 grams.
• Sour cream 20% – 80 grams.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 50 milligrams.
• Dill and cilantro, chopped - 1 tablespoon.
• Fresh cucumber – 1 piece.

Cooking method:

1. Wrap the potatoes in foil and bake in the oven until done.
2. Carefully cut out “boats” from the potatoes. Cut the remaining potatoes into cubes.
3. Peel the onion, wash and cut into small cubes. Saute until golden brown in vegetable oil.
4. Peel the champignons, cut into small cubes and fry in sunflower oil until the liquid evaporates.
5. Grate the cheese using a fine grater.
6. In a bowl, mix chopped potatoes, sauteed onions, fried champignons, chopped herbs, grated cheese, sour cream, salt, pepper into a homogeneous mass.
7. Fill the potato boats with the resulting minced meat and sprinkle the remaining cheese on top.
8. Before serving, place in the microwave for 1.5-2 minutes at full power.
9. Serve the stuffed potatoes on a platter with cucumber slices.

Helpful Tips:

• Potatoes can be boiled.
• You can bake it in the oven.

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