Oyster mushrooms may not belong to the group of mushroom aristocrats, but they have many admirers. So there are a lot of recipes for cooking oyster mushrooms, and the housewives have plenty to choose from.
Material Content:
Pickled oyster mushrooms
They are good both as an independent snack, and as an additive to various dishes. And they are pickled quickly and easily.
For pickled oyster mushrooms you will need:
- mushrooms - take a kilogram;
- water - 600-700 grams;
- salt and granulated sugar - respectively, one and two tablespoons;
- vinegar - four large spoons are enough;
- bay leaves - at least two;
- peas (allspice) and cloves - six pieces are enough;
- garlic - two cloves;
- dill (dried is better) - three tablespoons.
Carefully washed, dried and cut mushroom clusters are put in a pan with water. We send all the spices to them. You can put the dishes on the stove, waiting until the water boils.
As soon as the first signs of drilling appeared, we pour vinegar into the container. Now we reduce the heating to medium power and leave to cook for about 25 minutes. When the time runs out, remove the pan from the stove and let its contents cool slightly.
Relocate the still hot mushrooms in a jar and fill with brine. Add a tablespoon of refined vegetable oil to the jar.
After a day spent in the refrigerator, you can already enjoy the pickled mushrooms.
How to fry with potatoes
Any mushrooms fried with potatoes are a real mercy. Oyster mushrooms are also very appetizing.
To prepare a dish you need products:
- oyster mushrooms - take ½ kilogram;
- potato tubers - five to six is enough;
- onion - one;
- black salt and pepper - focus on your taste;
- vegetable oil (it is better to take refined so as not to clog the aroma and taste of the dish).
First mushrooms. They are washed thoroughly, if necessary - cleaned. Put it in a colander, or put it on a towel. Now you can cut into large fragments.
Grind the potatoes too. The sizes of the pieces do not matter.
Mushrooms will be fried separately from potatoes: they release a lot of liquid. Therefore, you will have to use two pans. After three to five minutes of frying, the oyster mushrooms “float” under the lid. This means that the time to open the pan, increase heating to the maximum and continue to fry, salting and seasoning with pepper. Ready signal - complete evaporation of the liquid and a rosy color.
Potatoes by this time will also be practically cooked. So we pour mushrooms to it, try it on salt (you may have to add it a little more), and after five minutes you can turn it off.
Sprinkle with fresh herbs.
After that it is recommended cover the pan with a tight lid and let the dish brew for about fifteen minutes. Now mushrooms fried with potatoes can be served.
How to cook oyster mushrooms in sour cream
Oyster mushrooms themselves have a fairly delicate texture, and cooked in sour cream and completely melt in your mouth.
To get this yummy, you need the ingredients:
- oyster mushrooms (young hats are better) - half a kilogram;
- greens - any that you like, according to your own taste and without stems;
- onions - a pair of large heads;
- salt and ground black pepper - to your taste;
- sour cream - not less than three large spoons;
- vegetable oil - enough to fry.
Mushrooms (washed and dried) are turned into thin straws (not more than 1 centimeter thick).
We cut onion heads so that cubes turn out. From two to three minutes, fry in a pan with oil.
When the onion is gilded, we send mushroom straws to it, season the onion-mushroom mixture with salt and pepper. Fire does not need to be made powerful. From 10 to 15 minutes is enough for the mushrooms to fry. And since we set out to make oyster mushrooms in sour cream, it’s time to add it to the onions and mushrooms. The final touch is to sprinkle with herbs - parsley, dill or a mixture thereof. And - to the table.
Such food can be eaten both hot and cold. Both options are good.
Unusual dish: mushrooms in Korean
"In Korean" you can make many of the vegetables. This method of preparation provides the appetizer with a special sweet and spicy note. Why not do something like this with oyster mushrooms? Let's try.
Korean oyster mushrooms are prepared from:
- fresh mushrooms - take a kilogram;
- onions - a pair of pieces;
- vinegar - 50 grams;
- granulated sugar - at least 20 grams;
- garlic - at least four cloves;
- cloves - the same amount;
- laurel - three leaves are enough;
- spicy dry herbs;
- salt.
Cut from all the hard parts of oyster mushrooms cut smaller. They will be put in a pan with slightly salted water. In it, we lower the lavrushka and cloves. Let the mushrooms cook in a fragrant liquid for at least twenty minutes. And then they will “rest” in a colander and free themselves from water.
Meanwhile, we turn the onion heads into thin half rings, we cut the garlic tines as small as possible.
Carefully move the mushrooms back to the pan (empty), sweeten and salt, pour vinegar, add garlic and onion to the company, mix. Let the pan with its contents spend a day in the refrigerator.
When we are going to serve a snack on the table, season Korean style oyster mushrooms with sunflower oil and sprinkle with chopped herbs.
Whipped Mushroom Soup
Mushroom soup - hearty and dizzy with its aroma - from oyster mushrooms turns out to be extremely tasty. It is not difficult to cook it even for an inexperienced housewife.
Usually, fresh mushrooms go to the soup. But you can use frozen. Just keep in mind that during cooking their volume will decrease.
Which components come in handy?
- oyster mushrooms - take 200 grams;
- potato - two tubers;
- one onion head;
- garlic - one clove is quite enough;
- water - liter;
- carrots - one root crop;
- vegetable oil (refined) - a couple of tablespoons;
- salt - no more than a teaspoon;
- greens - choose any, and in the right amount.
- ground black pepper.
Bunches of mushrooms are divided into separate parts. Cut the onion as small as possible. Grind carrots. It is better to do this with a coarse grater.
We process the garlic with the help of garlic presses, or chop, trying to achieve very small fragments.
Then we send all the vegetables to the pan with already hot oil. They will be fried until the onion is rich golden. This will take no more than ten minutes.
Potatoes in the form of a neat straw should be lowered into the water as soon as it boils. The next seven to ten minutes the potato will spend in a pan left over low heat. And after that we send mushrooms to it along with the remaining vegetables from the pan.
It remains to wait another ten minutes (and do not forget five minutes before the soup is ready to salt). After spending another fifteen minutes under the lid on the stove turned off, the soup is well infused and will be ready to please the whole family.
Oyster mushrooms in a simple batter in a pan
Why not bake in the test! And fish, and meatballs, and sausages, and boiled pork, and even crab sticks. Mushrooms are also suitable for this. Experimenting? Let's try to make oyster mushrooms, fried in batter.
To do this, you will need:
- mushrooms - we take 800 grams;
- raw eggs - two will be enough;
- flour - not less than two tablespoons;
- vegetable oil - enough to fry;
- salt and ground black pepper - as you see fit.
To make oyster mushrooms in batter, only their hats are required. Therefore, carefully separate them from the legs. Salt and season the hats with pepper.
From eggs and flour we build dough for batter. Mix the egg-flour mass carefully so that there are no lumps left. If it seems that the mixture is thick, add a little water.
Meanwhile, put the pan with vegetable oil on the fire. We kindle the fire harder so that the oil warms up well. Dip each mushroom hat in the dough and send to the pan.
It is easy to understand when the appetizer reaches readiness: the batter is covered with a light golden crust.
Oven mushrooms in the oven
If the question arose, how to cook mushrooms and which ones to choose, remember about oyster mushrooms. And the fact that mushrooms in pots, baked in the oven - are always so delicious that I want to feast on more and more.
The following products are required (per pot):
- fried oyster mushrooms - enough for 50 grams;
- liver (for greater tenderness, a bird is better) - 150 grams;
- sour cream - not less than 100 grams;
- potatoes - the same volume (pre-lightly fried);
- onions - enough 30 grams.
We start the process with the liver. Bake pieces in flour and send to a pan with hot vegetable oil. She will quickly fry until golden brown. Then we send mushrooms, potatoes, cut into slices of about the same size, and a slightly sautéed onion to it.
Immediately season the liver and vegetable mass with sour cream, salt and season with pepper.
Now we put everything in a pot and put it in a cold oven. We set the heating to 180 C and wait until a browned crust appears at the edge of the pot.
Mushroom salad
Mushrooms are a common ingredient in a variety of salads. We try to cook one of the vitamin snacks, and use oyster mushrooms.
What do you need?
- Oyster mushrooms (already cooked) - 300 grams;
- Iceberg salad - the same amount;
- Fresh cucumbers - three pieces are enough;
- Chinese cabbage - enough 100 grams;
- onion - one head just right;
- lemon is also one;
- vegetable oil (I do not want the odor to interfere, so we use refined) - so that it is enough for refueling;
- spices - the choice and quantity is yours.
And then everything is simple. We cut vegetables. We turn the salad and cabbage into thin straws, cucumbers into small sticks. We send the garlic together with onions to a hot pan with butter: they have to fry a little.
When we notice that the onion has acquired a golden hue, add mushrooms to the onion-garlic mixture.They will be stewed until they are finally ready.
Turn off the stove and wait for the mushrooms to cool. Cold mix them with sliced fresh vegetables, season with oil from a pan and squeeze citrus juice. Do not forget to season with salt and pepper. Mixed up? Serve a salad with oyster mushrooms on the table.
