Mushrooms are a very common ingredient in many dishes. Most often, housewives use porcini mushroom or champignon. However, oyster mushrooms are considered a no less common variety. These meaty fruiting bodies will help to make the dish fragrant, juicy and satisfying. In this article, the basic recipes for cooking oyster mushrooms with step-by-step instructions will be considered.
Selection and preparation of ingredients
If you yourself go on a “silent hunt”, then you need to study in advance the features of the appearance of oyster mushrooms. These mushrooms appear in late September, when a large amount of rainfall occurs. Fruit bodies develop on trees and are grouped into large groups.. The surface of oyster mushrooms is dull, brown or grayish. Mushrooms need to be carefully cut, not pulled out. After such actions, the mycelium will fully develop, and literally in a few weeks new fruiting bodies will form in the same place.
If you collect oyster mushrooms in the forest or choose in the store, then you need to carefully inspect them. In this case, the following features should be taken into account:
- Matte coating. If gloss or stickiness is present, then the mushrooms begin to deteriorate.
- Lack of dark spots;
- The aroma. It should be pleasant, not “chemical” or sharp.
Important! When buying a product in a store, carefully look at the expiration date. Fresh mushrooms are stored for no more than 5 days.
Preparation of ingredients consists of several stages:
- Rinse under running water to remove dirt.
- Removing the lower part (the area of the fusion of the legs), as it is unsuitable for cooking due to excessive density.
- Soaking fruit bodies in a solution of citric acid (1 tbsp. L. To 3 l. Of water). This is necessary to eliminate the bitterness, but to preserve the color of the mushrooms during cooking.
Fried Oyster Mushroom Recipes
There are several recipes that allow you to cook oyster mushrooms at home. The most common method is frying. You can also cook them in batter to get a lower-calorie alternative to meat chops or fried fish.
If you want to replace certain ingredients due to individual intolerance, you can do it. The main thing - do not use low-quality products that can spoil the taste of the dish.
With potato
450-60 minutes
ground chili
taste
salt and black pepper
taste
vegetable oil
for frying
Nutritional value per 100 g:
First you need to prepare the sauce, which will be seasoned with potatoes. To do this, chop the onion into small squares.
Chop mushrooms with thin plates or straws (as you wish).
Place a frying pan on the stove, into which, first, pour the vegetable oil. Pour the chopped onion into the oil. Fry until transparent.
Add oyster mushrooms and simmer for 10 minutes. Do not cover with a lid, as moisture will evaporate poorly in this case. Add salt and peppers.
Add sour cream to the mushrooms. Mix all the ingredients thoroughly. Cover and simmer for 10 minutes. After cooking, remove the pan from the stove and let the sauce brew for another 15 minutes.
Peel and chop the potatoes with straws.
Pour vegetable oil to fry potatoes in a second pan. Place chopped garlic and rosemary there.
Place potatoes in a skillet. Fry the vegetable over medium heat for no more than 30 minutes. Do not forget to interfere with it at intervals of 3-5 minutes so that it does not burn.
Combine potatoes with mushroom sauce and serve hot.
First you need to prepare the sauce, which will be seasoned with potatoes. To do this, chop the onion into small squares.
Chop mushrooms with thin plates or straws (as you wish).
Place a frying pan on the stove, into which, first, pour the vegetable oil. Pour the chopped onion into the oil. Fry until transparent.
Add oyster mushrooms and simmer for 10 minutes. Do not cover with a lid, as moisture will evaporate poorly in this case. Add salt and peppers.
Add sour cream to the mushrooms. Mix all the ingredients thoroughly. Cover and simmer for 10 minutes. After cooking, remove the pan from the stove and let the sauce brew for another 15 minutes.
Peel and chop the potatoes with straws.
Pour vegetable oil to fry potatoes in a second pan. Place chopped garlic and rosemary there.
Place potatoes in a skillet. Fry the vegetable over medium heat for no more than 30 minutes. Do not forget to interfere with it at intervals of 3-5 minutes so that it does not burn.
Combine potatoes with mushroom sauce and serve hot.Video recipe
Important! To remove excess starch from potatoes and make slices more rosy during the heat treatment, it is necessary to soak chopped tubers for 15 minutes in cold water. After that, the liquid is drained and laid out on a napkin to dry.
With onion
245 minutes
sunflower oil
for frying
Nutritional value per 100 g:
Chop the onion into cubes.
Mushrooms - not thick straws.
Place the onions in a preheated oil pan and fry for 5 minutes until transparent.
Add the mushrooms and simmer with the lid open for 15 minutes.
Grind the garlic with a grater or garlic.
Add spicy vegetable to fried mushrooms and onions. Mix well.
Simmer all the ingredients on low heat for another 10 minutes, after which serve the food on the table.
Chop the onion into cubes.
Mushrooms - not thick straws.
Place the onions in a preheated oil pan and fry for 5 minutes until transparent.
Add the mushrooms and simmer with the lid open for 15 minutes.
Grind the garlic with a grater or garlic.
Add spicy vegetable to fried mushrooms and onions. Mix well.
Simmer all the ingredients on low heat for another 10 minutes, after which serve the food on the table.Video recipe
Did you know? Oyster mushrooms can be used to suppress the development of E. coli. This is due to the fact that these mushrooms contain a lot of iodine and potassium.
With sour cream and onions
445 minutes
vegetable oil
5 tbsp. l
Nutritional value per 100 g:
Chop the onion in half rings. Fry until golden brown.
Add chopped mushrooms. Determine the shape of the slicing yourself. Fruit bodies need to be fried until rosy.
Divide each garlic clove into 2-3 parts, and add to the total mass. If you grate it or crush it in the garlic, then the juice will be much less.
Salt and pepper. Add sour cream to the fried mushrooms and onions and mix thoroughly. Stew the dishes over low heat for 10 minutes and serve.
Chop the onion in half rings. Fry until golden brown.
Add chopped mushrooms. Determine the shape of the slicing yourself. Fruit bodies need to be fried until rosy.
Divide each garlic clove into 2-3 parts, and add to the total mass. If you grate it or crush it in the garlic, then the juice will be much less.
Salt and pepper. Add sour cream to the fried mushrooms and onions and mix thoroughly. Stew the dishes over low heat for 10 minutes and serve.
In garlic marinade
240 minutes
Nutritional value per 100 g:
- Mushrooms need to be cut into large pieces.
- Grind parsley and garlic with a knife.
- In a frying pan with oil, it is necessary to fry the mushrooms. On each side they should languish for 3 minutes. This will make them more rosy.
- Put the fried fruit bodies in a bowl and cover with parsley and garlic.
- Sprinkle with spices (at your discretion).
- Dilute vinegar in 3 tbsp. water and pour them food.
- Place the finished dish in the refrigerator for 2 hours.
The appetizer will be perfect with potatoes or cereals.
Did you know? The composition of the fruit bodies contains beta-glucan. It has an antitumor effect and strengthens the human immune system.
Breaded
220 minutes
allspice
0.5 tsp
ground paprika
1/4 tsp
vegetable oil
for frying
Nutritional value per 100 g:
- First you need to cook the batter. To do this, mix the egg, milk, spices, soy sauce and flour. Grind the garlic using a press and add to the batter. Pre-sift flour to avoid clumping.
- Separate the mushrooms, wrap in cling film and beat off a little with a hammer.
- Pour the vegetable oil into a skillet and heat it.
- Mushrooms, alternately, dip in batter.
- Spread in a frying pan and fry until golden brown over low heat. Enough to hold on each side for 50 seconds.
- Put the dish on a large plate and serve.
So, now you know that you can cook delicious and aromatic dishes from oyster mushrooms. And the ingredients indicated in the recipes are easy to find on shelves in the store. Thanks to a simple step-by-step instruction, not only experienced cooks, but also housewives will be able to make such culinary delights.
