Oyster mushroom is ordinary, it is also oyster, it is very tasty and, most importantly, useful edible mushroom. Oyster mushroom is grown industrially, therefore it has a fairly low price, which makes it a very profitable product for harvesting for the winter.
Selection and preparation of ingredients
The main ingredient is, of course, mushrooms, all other products are secondary. The freshest oyster mushrooms should be selected, the cuts on the legs should be a natural color, without signs of dryness and withering.
Did you know? The Chinese and Japanese first met oyster mushrooms in the 18th century. Europe, like the rest of the world, learned about the very good nutritional properties of the mushroom in the 1920s from the Germans, who appreciated the product during the First World War.
The fruiting body of the fungus itself should not have extraneous odors or have any mucus on the surface. It is preferable to opt for oyster mushrooms of a light gray uniform color, medium size.
Oyster mushroom recipes for winter
Below are some original and unusual recipes for preparing various blanks for the winter. Absolutely all methods of preparing snacks are quite simple, easily feasible at home.
Pickled oyster mushrooms with cinnamon
2 cans of 1 liter 1 hour 30 minutes
table vinegar
120-130 ml
black pepper peas
8-10 pcs.
Nutritional value per 100 g:
- Mushrooms of any size can be harvested for future use - small ones are used whole, large ones are cut. Although it is better to take oyster mushroom about the same, average size.
- Separate, sort out the mushrooms, place in water for 6-7 minutes as soon as it boils. After the specified time, drain the water, cool the mushrooms.
- Now it's time to cook the marinade: combine one liter of water, salt, sugar, both types of pepper, put on the stove. After the marinade boils, put the mushrooms in it.
- After 15 minutes, pour vinegar into the container with the contents.
- Pour crushed cinnamon into the marinade, cook for another 6-7 minutes.
- Put the finished oyster mushrooms into jars, pour the marinade evenly there, add 1.5 tbsp each. l oils, roll up the covers.
- After the jars have cooled, put them in a place of permanent storage.
Marinated with lemon
3 cans of 0.7 L1 hour 40 minutes
vegetable oil
1/2 tbsp.
pepper (peas and allspice)
8 pcs.
greens (dill and parsley)
1 bunch
Nutritional value per 100 g:
- Divide oyster mushrooms, clean, rinse quickly under running water (if necessary), cut into slices. The next step is the marinade. You need to cook it this way: pour oil and vinegar into the water, salt, add spices, lemon juice, herbs. Put on fire, let it boil, boil for 4-6 minutes. Give a little (8-10 minutes) to insist, filter through cheesecloth.
- Pour the chopped mushrooms with filtered solution, set to cook. As soon as the water boils, reduce the heat to a minimum, cook for 20 minutes.
- Chop the onion with feathers, add to oyster mushrooms after 1/4 hours of cooking.
- Pour oil into the contents, let it boil, and then remove the pan from the stove.
- Put the finished snack in jars, pour the marinade there. Put lids on top and sterilize for 20 minutes.
- Further, everything is traditional: it can be clogged with metal covers, or it can be closed with dense nylon caps. In the first case, pickled mushrooms are stored at room temperature, in the second - in a refrigerator or cellar.
Important! With this recipe, you can not only preserve the blanks for the winter, but simply prepare an appetizer with an original unusual taste. In this case, you just do not need to sterilize the container, and use the finished dish immediately or keep it in the refrigerator.
Fried oyster mushrooms
2 cans of 0.5 l1 hour 20 minutes
refined oil
3-4 tbsp. l
Nutritional value per 100 g:
- Divide oyster mushrooms, sort out, cut the bottom of the legs, if necessary, rinse. When the mushrooms dry, cut into approximately equal slices.
- Pour dried mushrooms into a pan with well-heated oil. Stir fry for 20–25 minutes until the moisture evaporates. Then increase the fire and bring to the stage of a beautiful golden crust.
- Arrange the finished dish in sterile jars so that the content level is 2-2.5 cm below the upper cut of the neck. Pour the oil remaining in the pan there.
- Close the snack with lids, after cooling, transfer the jars to a place of permanent storage.
Did you know? The best substrate for growing oyster mushrooms is straw or a shell of sunflower seeds. It is in such an environment that these mushrooms grow best, fully revealing their nutritional properties.
Garlic salad
1 liter 1 hour 40 minutes
olive oil
3-4 tbsp. l
ground coriander
taste
Nutritional value per 100 g:
- Go through the oyster mushroom, rinse and cook for 20 minutes.
- Cool the mushrooms and cut into medium sized pieces. Add salt, oil and spices to the chopped oyster mushrooms, mix thoroughly and let it brew.
- After half an hour, put the salad in glass containers, put sterilized in boiling water, the duration of the procedure is half an hour. After the specified time, roll up the preservation lids. When the temperature of the cans drops to room temperature, place them in a cool place.
Did you know? In New Zealand, the breeding and import of oyster mushrooms is prohibited. The government believes that these mushrooms have no nutritional value.
Oyster mushroom solyanka
6 cans of 0.5 l3 hours
refined vegetable oil
300 ml
ground black pepper picking herbs
1 tsp.
Nutritional value per 100 g:
- Divide oyster mushroom, rinse, cut into medium sized slices. Pour chopped mushrooms into a pot of boiling water, boil 1/3 hours.
- Chop onion rings, pepper - half rings, carrots - straws.
- Fry pepper with onion in oil, then transfer the resulting frying to a stewpan or thick-walled pan. Add mushrooms and carrots, set on low heat. 15 minutes after boiling, add tomato paste and salt in the contents.
- Simmer for one hour, then add vinegar, spices, let it boil and boil for 5-6 minutes.
- Fill the cans with the resulting hodgepodge, sterilize for 20–25 minutes, roll up the lids.
Oyster mushrooms in own juice
1 liter 1 hour 40 minutes
refined oil
4 tbsp. l
allspice and black peas
4 pcs.
greens (dill and parsley)
1 bunch
Nutritional value per 100 g:
- Oyster mushroom disassemble and put to cook. After boiling, boil for a quarter of an hour, then drain with a colander.
- Combine all ingredients except garlic and herbs in a preheated pan, cover and simmer over low heat.
- After 20 minutes, add finely chopped garlic and chopped herbs, mix well and let it simmer for another 5 minutes.
- Sterilize the jars for 5 minutes, put the finished snack in them, pour the liquid remaining in the pan, close the lids (kapron or spin). When the jars have cooled, move them to the cellar or refrigerator.
Important! You should not buy oyster mushroom, whose legs are yellowish in color. This color indicates that you have old mushrooms.
Pickling
2 cans of 0.5 l1 hour 40 minutes
black peas and allspice
6 pcs.
Nutritional value per 100 g:
- Rinse oyster mushroom, divide and peel, cut into fairly large pieces. Put the chopped oyster mushrooms in a saucepan, pour water so that its level is 2 cm above the contents.
- Place the pan on the stove (medium-intense fire), after boiling add all the listed ingredients to the pan, cook for 15 minutes.
- Fill sterilized glass containers with oyster mushrooms, fill with marinade, cover with lids. After cooling, put in the refrigerator or cellar.
- If you are a fan of sweet and sour marinade, add together with all the spices in the brine 2 tbsp. Sahara.
Oyster mushroom caviar
2 cans of 0.5 l1 hour 50 minutes
ground black pepper
taste
Nutritional value per 100 g:
- Separate, sort, mushrooms, cut the bottom of the legs, wash and clean. Pour oyster mushroom into the cooking container and cook for 20 minutes in slightly salted water. After which, drain the water, cool the mushrooms and scroll in a meat grinder.
- Put the resulting mince into a well-heated skillet with oil. Fry until all the moisture has evaporated.
- Finely chopped onion finely separately until a beautiful rosy color appears.
- Mix heat-treated onion with mushrooms, put on fire and fry for another 15 minutes. 5 minutes after the start of the process, add salt to taste, add spices, oil and vinegar.
- At the very end of joint frying, before removing caviar from the fire, add chopped greens and mix.
- Arrange the appetizer in banks, put on sterilization in boiling water. Duration - 20 minutes. Cover with lids, cool, put in the refrigerator.
Storage Features
It is better to store canned mushrooms in the refrigerator or cellar. Although billets containing enough vinegar, salt and sugar are usually stored well at room temperature, provided that the jars with the contents are well sterilized and covered with iron lids (rolled up or screwed in).
The normal shelf life of home blockage, subject to the technological process of preparation and preservation, is from 4 to 10 months. At room temperature (not higher than + 25 ° C), canned mushrooms should be stored in a dark place. If the cans are swollen or the cover is torn off, the contents must be disposed of; there is no such product.
From oyster mushroom you can cook a lot of original snacks - quite simply and quickly. Mushrooms can be pickled, salted, made from them caviar or hodgepodge. All of the above dishes can be used as preservation, or can be eaten immediately after cooking, delighting relatives and guests.
