Oyster mushrooms - 13 recipes

There are many recipes for making oyster mushrooms. They are fried, marinated, baked, stewed, boiled, salted. Below are a variety of options with their participation, from a simple snack to a rich soup and mushroom pizza.

Pickled oyster mushrooms at home

Marinated oyster mushrooms are perfect as an independent snack or as a component of a salad:
● 1 kg of oyster mushroom;
● 1 tbsp. l Sahara;
● 2 tbsp. l salts;
● 6 inflorescences of cloves;
● 6 peas of pepper;
● 2 leaves of parsley;
● 2 garlic cloves;
● dill grains;
● 4 tbsp. l vinegar.

Cooking pickled snacks:

1. Prepare the mushrooms: cut them from the bunch, rinse, divide the larger ones into 2-3 parts. Fold in a pan, fill it with water.
2. Add spices and other ingredients to the mushrooms. Put on medium heat. When the brine begins to boil - remove the resulting foam. Cook another third of an hour after boiling.
3. Sterilize jars, put in mushrooms, pour marinade. After a day, the mushrooms are quite well saturated with marinade.
Store pickled oyster mushrooms in the refrigerator.More than 3-5 months of storage is not recommended.

On a note. For long-term preservation of mushrooms in each jar before rolling the lid, it is recommended to pour a tablespoon of vegetable oil.

How to fry mushrooms with potatoes

For 3 servings of a hearty mushroom dinner with potatoes you will need:

● 300 g oyster mushroom;
● 8 medium potatoes;
● 1 medium onion;
● ½ tea l ground pepper;
● 2-3 tbsp. l vegetable oil.

Preparation Scheme:

1. Separate oyster mushrooms from a bunch, rinse them. Allow excess water to drain, then cut lengthwise into 2-4 parts, depending on size.
2. Peel the onion, cut into small cubes.
3. Heat the oil, fry the onions for a couple of minutes, then add the mushrooms and leave to fry over low heat. Stir periodically.
4. While the oyster mushrooms are fried, prepare the potatoes: peel, rinse and cut into 5-7 mm thick plates.
5. Add potatoes to the pan, mix with mushrooms, cover and cook for 10-12 minutes. Then remove the lid, mix, add salt and spices and cook for a few more minutes, periodically checking the readiness of the potato slices.
Serve a dish with fresh vegetables, sour cream or tomato sauce.

A simple recipe with sour cream

Oyster mushrooms can be fried in sour cream:

● 400 g oyster mushroom;
● 1 large onion;
● 100 ml of sour cream (15-20%);
● salt;
● 1-2 tbsp. l vegetable oil;
● ground pepper and other spices to taste;
● 2-5 branches of fresh herbs (optional).

Step-by-step cooking process:

1. As in previous recipes, prepare the mushrooms. Peel and chop the onion into thin half rings.
2. Heat the oil in a saucepan, add onions, and after 3-5 minutes oyster mushrooms. Fry a quarter of an hour.
3. Add spices. If greens are used, rinse it, finely chop it, mix with sour cream.
4. Pour the cream into the mushrooms, cook for about five minutes, then turn it off and let stand under the lid for 20 minutes.
It can be served with any side dish made from cereals or vegetables.

On a note. If you like a thinner sauce, you can dilute the sour cream with a third glass of boiled water.

Oyster mushrooms fried with onions

Oyster mushrooms with onions will complement a light dinner:

● 500 g of fresh oyster mushrooms;
● 2 onions;
● 1-2 tbsp. l butter;
● salt and ground pepper;
● Turmeric on the tip of a knife.
The preparation is simple: chopped peeled onions into small cubes, washed mushrooms - into large cubes, fry in oil with spices for 15-20 minutes. The readiness of mushrooms is easy to determine - they will become softer, darken slightly and decrease in size.

Korean mushrooms

● 1 kg of oyster mushroom;
● 2-3 medium-sized bulbs;
● a stack of table vinegar;
● 1 tbsp. l Sahara;
● 1 ½ tbsp. l salts;
● 2-3 garlic cloves;
● 1-2 pinches of red pepper;
● 3 inflorescences of cloves;
● 2 bay leaves;
● 1-2 tea l spicy herbs.

Cooking spicy spicy appetizers:

1. Rinse oyster mushrooms well, cut large specimens into 2-3 parts. Put everything in a pan, add water, salt, ½ tbsp. l sugar, put 1 leaf of laurel. Boil and boil for 15-20 minutes.
2. While the mushrooms are cooking, peel and chop the onions in half rings. Peel and finely chop the garlic.
3. Drain the mushrooms through a colander, put in a deep bowl or pan, season with spices, vinegar, oil, onions and garlic. Mix well by hand.
4. Close the dishes tightly and put in the refrigerator for a day.
Serving a snack is recommended with finely chopped onion feathers.

On a note. To appetize well marinated, you can install oppression on the mushrooms.

Oyster mushroom julienne

● 300 g oyster mushroom;
● onion;
● 4 tbsp. l sour cream;
● 2 tbsp. l flour;
● salt and pepper to taste;
● ½ tbsp. l drain. oils;
● bars of quality processed cheese.

Cooking julienne:

1. Mushrooms, peel the onion, rinse, cut into small pieces. Onions are recommended to be cut smaller than mushrooms.
2. Fry the onion-mushroom mixture in butter, 5-7 minutes are enough.
3. Put spices and sour cream in the mixture, mix everything. After another couple of minutes, sift the flour - so the sauce will turn out more dense.
four.We put the prepared mass in molds for julienne, put a spoonful of cheese on top.
5. Preheat the oven to 180 degrees. We bake julienne for about a quarter of an hour - you can determine by molten cheese.

In a plain batter in a pan

● 400 g large oyster mushrooms;
● egg;
● 2 tbsp. l flour;
● 2 tbsp. l mineral water;
● 2-3 pinch of salt;
● ground pepper;
● frying oil.

Cooking:

1. Rinse the mushrooms, cut off the thick part of the leg - they can be used, for example, for soup or omelet. For cooking snacks, you only need hats.
2. Prepare the batter, mixing the eggs with water and spices, sift the flour into it and beat.
3. Heat the oil in a pan. Dip each hat in batter, take out with a spoon and spread in hot oil. Fry until golden brown, on low heat, on both sides.
Oyster mushrooms, fried in batter, go well with a side dish of potatoes and sour cream.

Oyster mushrooms in a slow cooker

● 1 kg of potatoes;
● 500 g of fresh oyster mushrooms;
● 2 onions;
● 2 tbsp. l vegetable oil;
● 2 tbsp. l soy sauce;
● 1 tea l dried thyme;
● 1 tea l ground paprika;
● 1 laurel;
● ½ tea l black pepper;
● 1 glass of water;
● ½ -1 tea l fine salt.

Cooking a hearty side dish:

1. Prepare the potatoes: peel, cut into cubes / dice. In a separate bowl, prepare a marinade of sauce and spices. Pour potatoes with marinade, mix by hand and leave to marinate for 20-30 minutes.
2. Meanwhile, peel the onion, cut into thin half rings or a small cube. We select the program “Frying”, pour oil, put onions and cook for 5-7 minutes, periodically stirring with a wooden / silicone spatula. It is not recommended to use metal objects, otherwise the bowl cover will be damaged.
3. Rinse oyster mushrooms, cut large mushrooms lengthwise into 2-3 parts. Combine with the onion and continue to simmer another 10 minutes.
4. By this time, the potato slices are well marinated and can be transferred to the mushrooms. Mix well. Add salt and spices. We turn on the Extinguishing program for 20 minutes. Close the lid and leave to cook.
The dish is combined with fresh vegetable salads.

Mushroom rich soup

Oyster mushroom soup is prepared in less than an hour:

● 200 g oyster mushroom;
● onion;
● 2 medium potatoes;
● 1 small carrot;
● garlic clove;
● optional fresh greenery;
● 1 tea l salts;
● ¼ tea l ground pepper;
● 2 tbsp. l cooking oils;
● 1 liter of water.

Cooking Flavored Light Soup:

1. Separate the bunch, rinse under running water. Dice oyster mushrooms.
2. Peel and rinse the vegetables. Dice potatoes, carrots - grate, onions - finely chop.
3. Heat the oil in a pan, and fry the mushrooms.
4. Put the water to heat. When it boils, put the potatoes and salt. Remove the emerging foam.
5. When the foam ceases to form from the potatoes, add the fried mushrooms. Stir, add the remaining spices and cook for 10 minutes.
6. In the meantime, fry the onions and carrots in the remaining oil, 5-7 minutes are enough. Stir periodically with a spatula.
7. Pass the garlic through a garlic squeezer, put in a fry and simmer for a couple more minutes.
8. Put the frying in the soup.
9. Rinse the greens, finely chop and put in the pan. Mix everything, simmer for 5 minutes and turn it off. Leave under the lid for half an hour.

Bake mushrooms in the oven

● 200 g of fresh oyster mushrooms;
● 50-70 g of hard cheese;
● 2 tbsp. l sour cream;
● 3 branches of fresh dill;
● 1 small onion;
● 2 tbsp. l vegetable oil;
● salt and pepper to taste.

Cooking process:

1. Prepare the mushrooms. Hats do not need to be cut.
2. Peel, chop and fry the onion for 2-3 minutes. Then add mushrooms and continue to fry for a couple more minutes. Salt and pepper, cook another 5-7 minutes.
3. Put in a baking dish the fried mass, sprinkle with finely chopped dill, pour sour cream. Rub the cheese on top.
4. Bake in the oven at 200 degrees for 7-10 minutes.

Oyster mushroom caviar

Oyster mushroom caviar is prepared from the following products:

● 600 g oyster mushroom;
● 1 onion and carrot;
● 150 ml of water;
● 4 small garlic cloves;
● a stack of vegetable oil;
● 5 tea l vinegar
● a few pinches of fine salt and ground pepper.

A step-by-step description of the preparation of mushroom caviar:

1. Prepare the mushrooms, cut into small pieces, put in a deep bowl and marinate with vinegar for 10-15 minutes.
2. Heat the oil, fry the oyster mushrooms until all the liquid has evaporated. Then pour in water, reduce heat and leave for 40 minutes.
3. Meanwhile, prepare the vegetables: peel and cut into small cubes. Fry until tender in a separate frying pan.
4. Combine oyster mushrooms and stewed vegetables. Season with spices. Grind everything with a blender or meat grinder.
5. Sterilize the jars and put caviar in them. Wrap and leave to cool.
Store seaming in a cool place.

Original pizza with oyster mushrooms

● a pack of ready-made puff yeast dough - 450 g;
● oyster mushrooms - 400 g;
● tomatoes - 2 fruits;
● fresh basil - 6 branches;
● Parmesan - 50 g;
● mozzarella - 150 g;
● garlic - 1 clove;
● canned food. capers - 1 tea l .;
● salt - 2-3 pinches;
● sugar - 1 tea. l without a hill;
● spices to taste: oregano, pepper, paprika;
● purified water - ⅓ cup;
● olive oil.

Cooking Mushroom Pizza:

1. Remove the dough from the freezer in advance and leave it to thaw.
2. Boil water. Rinse oyster mushrooms, cut into slices and pour boiling water for a quarter of an hour. Then drain the water, and fry the mushrooms until the liquid evaporates.
3. Prepare the tomatoes: if you do not like the skin, remove it, after holding the vegetables in boiling water. The rest of the preparation consists in slicing the fruit and chopping it in a blender to a puree state. Then season with spices, butter and simmer in a saucepan until thickened, stirring.
4. Prepare the remaining ingredients: Three Parmesan on a grater, wash the greens and chop finely, peel the garlic and chop finely with a knife. We mix these products together.
5. Three mozzarella separately, or cut into thin slices.
6. Roll the dough thinly, put on a baking sheet and grease with tomato sauce. Next, lay out the products in the following order: mozzarella, oyster mushrooms, cheese-garlic-green mixture, capers.
7. Bake pizza at 180 degrees for 25-30 minutes until a delicious cheese crust appears.

Festive salad with mushrooms

● salted oyster mushrooms - 400 g;
● carrots - 3 root crops;
● eggs - 6 pcs;
● mayonnaise - 150 ml;
● garlic - 2 cloves.

Making salad is extremely simple:

1. Rinse oyster mushrooms under running water and chop finely.
2. Boil the carrots, peel and cut into a small cube.
3. Boil eggs, peel and also cut into cubes.
4. Peel and mince the garlic.
5. Stir all the ingredients and season with mayonnaise.
Salad can be served immediately.