Familiar oyster mushrooms, how to cook them correctly? How to properly and tasty cook fried oyster mushrooms. Do you need to peel oyster mushrooms?

Until recently, few people had heard of oyster mushrooms. And now they are sold in shops and supermarkets, housewives exchange recipes and cooking methods. For those who are little familiar with oyster mushroom, recipes and its properties, we suggest reading this article.

Beneficial features

Oyster mushrooms contain almost all the beneficial substances necessary for the human body - vitamins, fats, carbohydrates, proteins, mineral salts. These mushrooms are low in calories and at the same time, even in small quantities, can satisfy hunger. The taste of the prepared mushrooms resembles a cross between the taste of russula and porcini mushrooms, and the smell is the aroma of rye bread.

In terms of vitamin composition, oyster mushroom is similar to meat - its pulp contains vitamins C, D2, E, group B, as well as PP, according to the content of which it is considered the most valuable mushroom. When eating oyster mushrooms, the human body receives enzymes that promote the breakdown of glycogen and fats. Oyster mushroom pulp consists of 7-8% of minerals necessary for humans - iron, potassium, calcium iodine and others. Eating oyster mushrooms promotes, and their juice prevents the spread of E. coli.

Oyster mushroom has bactericidal properties, reduces the harmful effects of radiation therapy, increases resistance to radiation and promotes the removal of radioactive elements from the body. In medicine, oyster mushroom in powder form is used to reduce cholesterol, triglycerides and peroxidation products in the blood, kidneys and liver.

Harmful properties, precautions

Cooking oyster mushrooms requires mandatory heat treatment. These mushrooms contain chitin, which is not absorbed by the human body. To neutralize it, mushrooms are finely chopped and cooked at high temperature. Oyster mushroom spores, if they enter the lungs, can cause an allergic reaction, and the mushrooms themselves are often susceptible to viral diseases.

Recipes

1. Salted oyster mushrooms

oyster mushroom caps – 1 kg
salt – 50-100 g
spices (peppercorns, oak, cherry leaves - to taste)

Sprinkle salt on the bottom of the dish, place mushroom caps on top of it in several layers (plates up), sprinkling each new row with salt. To keep the caps firm and elastic, add 1-2 oak and cherry leaves. Sprinkle the last layer with a thicker layer of salt, cover with a clean cloth and a circle; place the weight on top. As the volume of mushrooms decreases, new portions of caps with salt can be added to the dishes. Keep at room temperature for 4-5 days, then place in the refrigerator or cellar. After 30-40 days, the mushrooms will be ready to eat.

2. Pickled oyster mushrooms

oyster mushrooms – 1 kg
water – 1-2 glasses
30% vinegar – 60 ml
black pepper – 10 peas
salt – 1 tbsp. l.
onions – 1-2 pcs.
bay leaf – 2-3 pcs.
spices (to taste)

Rinse mushroom caps (it is better to use small ones) with cold water and drain in a colander; let the water drain. Boil for 5-10 minutes, then drain the water. Prepare the marinade separately: boil water with onions and spices, add vinegar at the end of cooking. Cook the mushrooms in the prepared marinade for about 2-3 minutes. Place hot mushrooms in the marinade in jars (pre-sterilized with steam) so that it covers them. Seal the container, cool and place in the cellar.

3. Oyster mushroom soup with noodles

oyster mushrooms – 200 g
parsley root – 1 pc.
onion – 1 pc.
carrots - 1 pc.
water (or chicken broth) – 1 l
butter – 1 tbsp. l.
noodles – 70 g
parsley, salt (to taste)

Cut parsley root, onion and carrots into slices and boil in water or broth. A few minutes before readiness, add chopped mushrooms into the broth and cook them over low heat for another 15 minutes. Then add pre-boiled noodles and add salt. Before serving, season the soup with parsley.

4. Oyster mushrooms fried with green onions

oyster mushrooms – 200 g
vegetable oil – 10 g
green onions with onions – 100 g
garlic – 1 clove
Frischkeze cheese with Provençal herbs – 50 g
green onions - half a bunch
whole grain bun – about 60 g
ground white pepper, salt (to taste)

Wipe the oyster mushrooms or cut them into small pieces. Peel the green onions (along with the onions), wash and cut into rings about 1 cm wide, peel the garlic and finely chop. Heat vegetable oil in a frying pan and fry the garlic in it until transparent. Then add the mushrooms and fry them for about 5 minutes (until golden brown). Lightly fry the onions along with the mushrooms, season them with salt and pepper. Distribute the friskese evenly over the mushrooms and melt under the lid over low heat. Wash the green onions, shake off the water and cut into rings; sprinkle it over the mushrooms. Serve with a whole grain bun.

5. Potato soup with oyster mushrooms

oyster mushrooms – 200 g
potatoes – 0.5 kg
onions – 1 pc.
carrots – 1 pc.
vegetable oil – 2 tbsp. l.
water – 1 l

Wash the mushrooms, cut into slices, add hot water and cook for 15-20 minutes. Then remove the oyster mushrooms with a slotted spoon and fry them with onions and carrots in vegetable oil. Add chopped potatoes to the broth, add salt and cook until tender. After this, add the mushrooms fried with onions and carrots, bring to a boil, remove from heat and let simmer for 30 minutes.

6. Salad of oyster mushrooms, tomatoes and apples

oyster mushrooms – 500 g
eggs – 4 pcs.
tomatoes – 3 pcs.
apples – 2 pcs.
onion – 1/2 onion
sour cream – 150 g
mayonnaise – 2 tbsp. l.
salt and sugar (to taste)

Boil the oyster mushroom caps for 15 minutes, then cool (cold water) and cut into thin slices. Add hard-boiled eggs, as well as tomatoes and apples, cut into thin slices. Place everything on a dish and pour sour cream and mayonnaise on top.

7. Oyster mushroom and potato salad

salted, boiled or pickled oyster mushrooms – 300 g
potatoes (boiled) – 200 g
onions – 1 pc.
salted or pickled cucumber – 1 pc.
vegetable oil 3 tbsp. l.
salt, sugar, mustard (to taste)

Cut all ingredients beautifully into slices, mix, add salt, sugar and mustard. In this article we looked at oyster mushroom, recipes and properties. Bon appetit!

Oyster mushrooms are one of the most delicious mushrooms. They cover fallen or dying trees. There are also domestic ones. The soil for them is sunflower husks, sawdust or cereal straw.

Forest mushrooms and home-grown mushrooms are almost the same. Both have a vitamin and mineral set. To fully enjoy this delicious mushroom dish, you need to know the intricacies of how to peel oyster mushrooms, which are also called oyster mushrooms.

An ingredient for a future soup or other dish must be cleaned and rinsed in water without fail. For a large quantity, prepare a basin, pour oyster mushrooms into it, and pour cold water. After 20 minutes of soaking, the mushrooms are mixed, and all the debris is removed from the basin.

A small amount of mushrooms can be divided into portions. Place each part in a colander and place it under cold running water and rinse. So it is advisable to clean all the oyster mushrooms.

You will definitely need to remove damaged and dried parts of oyster mushrooms. Take a knife to cut off the excess. After the procedure, you should wipe the entire surface of the mushroom with a dry cloth. Dry cleaning is suitable for drying or freezing fresh oyster mushrooms. It is also necessary to clean the mushrooms from adhering leaves and needles, so that in the finished food you do not encounter additives that are not very pleasant for many.

Advice: it is better to clean the fruiting bodies by rinsing them in running water, so that the oyster mushrooms can be prepared better and more correctly according to the recipe. Sand grains and earthen lumps are not observed on the roots of the oyster mushroom, so cleaning the product using running water is very simple and takes little time.

Application and storage

After the oyster mushrooms are finished peeling, they are cut into different shapes, depending on what will be done with them later. Small cubes or straws will be used in a salad or for frying. If you boil a fruit crop, you can store it in the refrigerator for a couple or three days.

Oyster mushrooms are famous for their non-toxicity, even if they are not cooked. No harmful substances were found in these gifts of nature. They do not have a pronounced mushroom smell, but in terms of taste, oyster mushrooms are no worse than other mushroom species. The product is perfect for making soups, frying cutlets and chops. Oyster mushrooms will be needed for pickling, marinating, drying, fermenting and freezing, which makes them in demand in almost every home.

Mushrooms are living organisms that belong neither to plants nor to the animal world. They are studied by mycology, a separate branch of botany. This is due to the fact that previously these organisms belonged to the plant kingdom. Their very existence is covered with a certain touch of the mysterious and unusual. They have been used since ancient times in all kinds of magical rituals. Mentions of them can be found both in folk tales and in the mystical works of Castaneda. But most people are interested, nevertheless, exclusively in the gastronomic qualities of mushrooms. And also whether it is worth cleaning them before cooking, and how to do it correctly.

Do I need to peel mushrooms?

If you purchased oyster mushrooms or champignons at the store, you don’t have to peel them. They were most likely grown artificially, so there is no need for mandatory cleaning. Although it should be understood that the place in which they were grown was unlikely to be completely sterile, so it will be necessary to wash them before cooking. Mushrooms collected in the natural environment, in a forest or planting, must be cleaned, regardless of the environmental situation in the area where they were collected.

Main features of the process

A few simple processing rules that are relevant for any mushrooms, both forest and artificially grown:

It is necessary to process the fruiting body as quickly as possible after collection. The more time passes from the moment of collection to preparation, the higher the likelihood of poisoning;
First, you should sort by quality indicators and size;
There is no need to wash the mushrooms right away. First, use a knife and brush to remove sand, soil and other debris;
then you need to soak the crop in salt water. This procedure will prevent blackening of the fruit, and will also force worms that were undetected during inspection to leave their refuge.

Did you know? The tradition of going mushroom picking has been preserved only here and in Eastern and Central Europe. In the west of the European continent, only mushrooms grown in greenhouses, mainly champignons, are eaten.

Is it worth washing mushrooms?

If mushrooms are collected or purchased for further drying, they should not be washed. A thorough dry cleaning will be sufficient. In all other cases, procedures with salt baths are recommended. The fact is that most mushrooms absorb moisture very well, but then release it poorly. If you are going to dry or freeze the harvest, you should not wash it; if you are going to heat-treat it, then wash it.
It is recommended to soak any mushrooms in a salt solution. This procedure is aimed not so much at removing soil, sand and leaves (all this can be removed dry), but at getting rid of worms. Any fruiting body, even the healthiest one grown in the natural environment, is a home for worms. If you are patient, you can get rid of them.

Cleaning mushrooms

The general cleaning rules for all varieties of mushrooms are largely similar. However, there are some differences, depending primarily on whether the crop was harvested in its natural habitat, or whether the mushroom was grown artificially.

Important! The high content of chitin does not allow feeding mushrooms to children under 14 years of age, since this polysaccharide is not broken down by the child’s body until this age.

White

To begin, thoroughly dry clean the boletus (Boletaceae family) as indicated above. Carefully inspect the entire fruiting body, paying special attention to the area under the cap. Use a brush to remove debris, grass, sand and leaves. If you are going to dry the boletus, wipe it with a damp cloth. In this case, no further manipulations with water should be carried out.

The remaining mushrooms intended for cooking (heat treatment) should be washed in cold water. If the cap and stem are clean, there is no need to soak them in a salt solution. If they were collected after rain, or there are obvious traces of dirt on the surface, then you will still need to soak them in a salt solution (1 tablespoon of salt per 1 liter of water). Soak in salt water for 20 minutes. After this time, the boletus mushrooms should be removed and the water with the worms should be drained. Repeat the procedure until the water after the mushrooms remains clean and free of worms.

Oyster mushrooms

Although oyster mushrooms must be grown in sterile conditions, they still need to be washed before cooking. The fact is that bacteria accumulate under the cap and must be removed.

Fill them with water for 30 minutes. Periodically stir the contents with your hand to create a slight movement of water. You should not wash oyster mushrooms under a strong stream of water, as the fruiting body is very fragile, and the pressure of tap water can damage them.

Did you know? A dream in which you peel mushrooms is often interpreted as a subconscious desire to bring order to your own life, to get away from old habits and everyday life. Another meaning of sleep (according to Freud): if there is only one mushroom, you should pay attention to your men's health(for men).

After each stirring, water with any debris that has got into it should be drained and new water should be added. Then place the oyster mushrooms in a colander, rinse under low pressure and carefully inspect for spoilage, dry calluses, and other places that need to be removed. Dry, blackened, spoiled areas must be cut off, and all clean mushrooms must be carefully wiped with a dry cloth and placed on a paper towel.

Champignon

If the champignons are small in size, but they are fresh, quite dense and strong, it is enough to brush them and cut off the stem by 2-3 mm, then rinse them in running water and lay them out to dry on a dry towel. Larger champignons are cleaned in a similar way, carefully inspecting possible spoilage and damage, which should be removed with a knife.

If the champignons are not the freshest, it is necessary to remove the skin from the surface. This procedure is done using a knife. You need to pry off the top layer from the edge of the cap, and, grabbing it with a knife, remove it, moving through the top of the head to the opposite edge of the cap. The worse the skin peels off the champignon, the fresher it is. The taste of champignons is negatively affected by water. In this regard, the mushrooms should be washed quickly and immediately laid out to dry on a towel.

Butter

To begin with, you need to carry out the procedures that should be used for all mushrooms - inspection, sorting and dry cleaning. Further processing depends on how you plan to prepare the butter. If the mushrooms are subsequently subjected to heat treatment, you should remove the film and mucous layer from the cap, rinse the fruiting bodies under running water and leave the boletus to dry on a towel. If they are intended for freezing or drying, there is no need to wash them, just wipe them with a damp cloth.

Important! There is no need to soak the boletus in water, as this increases the stickiness and stickiness of the mucus on the caps. Treat the fruiting body with boiling water or steam for 30 seconds; this procedure will significantly facilitate future processing.

Zelenki

If you collect greenfinches (rowed plants) in the forest yourself, it would be advisable to carry out preliminary cleaning on site. In nature, greenfinches are almost completely covered with sand, the bulk of which, as well as grass and other weeds, is best left in the forest. To do this, carefully remove the soil, sand and grass, and cut off the bottom of the stem. Then take the greenfinch vertically by the stem and lightly tap the cap on top. This manipulation will help remove the bulk of the sand, the remains of which can be washed off at home.
Greenfinches have two remarkable qualities:

they are collected in mid-autumn, when there are no other mushrooms;
Greenfinch does not absorb water well.

Thanks to the second quality, greenfinch can and should be soaked. This should be done as follows:

pour water into a basin or large saucepan, add a few tablespoons of salt;
pour greenberries into the container;
stir the rows periodically, after an hour, carefully remove them with a slotted spoon, trying not to lift the settled sand from the bottom;
rinse the crop in running water.

You can also remove excess sand by boiling:

rinse the greenfinches with tap water;
fill the row with water, the volume of which should be 3 times more than the volume of mushrooms;
put on fire, bring to a boil and boil a little, there is no need to stir, the sand will settle to the bottom;
then remove the mushrooms and rinse under running water.

Boiling will give the greenfinches elasticity and sufficient density. These qualities will help remove sand residues under a fairly strong stream of water.

Honey mushrooms

Honey mushrooms quickly darken and lose their condition. For this reason, they need to be processed as quickly as possible. After dry cleaning, sort the mushrooms. Those that go for drying or freezing are not washed. It will be enough to treat them with a damp cloth. If you are going to pickle, boil or fry them, soak the mushrooms in a salt solution for 30-40 minutes, then remove the skirts, film and mucus from the caps. Then place the mushrooms on a dry towel to remove excess water.

Valui

Valuy belongs to the russula family. In Europe, it is considered inedible due to its characteristic bitterness and unpleasant odor. However, we use them for food; marinated and salted valui are especially good. For food use, young valui with a diameter of up to 5 cm are taken.
You should first dry-clean the valui (especially carefully remove the skin from the cap), and then soak it in water with salt for two to three days. After soaking the relatives, the russula should be boiled for 15 minutes. Now they are ready for further salting or pickling.

Saffron milk caps

Mushroom pickers consider saffron milk caps to be one of the cleanest mushrooms. This statement has a basis. The only problem area of the saffron milk cap is the slightly sticky cap. If the saffron milk caps are going to be dried or frozen, you should limit yourself to dry cleaning only - lightly wipe the cap with a damp cloth, then spread it out to dry in a thin layer.

If you plan to make soup, fry or pickle saffron milk caps, then after dry cleaning it would be a good idea to soak them for 30-40 minutes in a salt solution. And then rinse in running water.

Polish

The Polish mushroom in various classifications belongs to the boletus family, that is, it is a sibling of the boletus mushroom. Accordingly, the procedure for washing and cleaning it is completely similar to that carried out for boletus.

Did you know? The honey mushroom (Armillaria ostoyae) is the largest living organism on Earth. Its mycelium covers an area of 9.65 square meters. km, in the Blue Mountains of Oregon, located in the USA. The age of this mushroom is approximately 2500 years.

Chanterelles

Chanterelles are valued by both gourmets and chefs for their taste and nutritional qualities. In addition, it is believed that they grow exclusively in ecologically clean areas. Preliminary cleaning should be carried out in the forest, at the collection site. If you purchased chanterelles and did not collect them yourself, first you need to clean them using the dry method described above. Then immerse the mushrooms in a container of cold, salted water. They should be placed in the water one at a time, carefully examining each fruiting body. Using a brush and knife, remove problem areas, dirt, and dark spots. Leave the chanterelles in the water for 40 minutes, then carefully remove them and leave them to dry. Benefits of eating:

rich in protein (there is as much protein in boletus as in meat, while there is almost no fat);
quickly satisfy the feeling of hunger, while they can be eaten as a dietary product due to their low calorie content and low fat percentage;
the vitamin complex has a positive effect on the body and appearance;
normalize blood flow;
have a beneficial effect on work;
normalize metabolic processes in the body;
have a positive effect on.

Important! Champignons should be cleaned immediately before cooking; they should not be stored peeled or cut. Taste qualities are lost very quickly during such storage.

Harm of mushrooms:

toxicity. The fact is that in modern ecology, even edible mushrooms can be poisonous, since the porous surface of the fruiting body is an excellent absorbent, absorbing toxic substances;
There are also quite a few mushrooms that look very similar to edible ones, but are actually poisonous. Beginner mushroom pickers can easily make a mistake, which can lead to death;
Vegetarians are trying to get a complete replacement for animal protein from mushrooms. But this is impossible to do because of chitin. Its high consumption leads to serious gastrointestinal problems.

From all of the above, we can conclude that, in most cases, it is better to clean and wash mushrooms. This statement is especially relevant in relation to crops collected in the wild. Be extremely careful when collecting such mushrooms, or better yet, take an experienced mushroom picker with you into the forest. Remember that in addition to a lot of useful qualities, excellent taste and healthfulness, this product can be quite dangerous.

Clean fresh oyster mushrooms from dirt, rinse, and cook for minutes in salted water.
If you want to fry or stew oyster mushrooms, you don’t have to boil the oyster mushrooms before doing this.

How to cook oyster mushrooms

1. Before cooking, rinse the oyster mushrooms thoroughly under running water to remove soil and debris.
2. Trim the bottom of the leg, as it is difficult to cook and remains tough.
3. Oyster mushrooms are quite large mushrooms, so for convenience, it is better to cut them into pieces before cooking.
4. Place mushrooms in a saucepan with cold water, add salt to taste, then put on the stove (it is worth considering that when cooking oyster mushrooms release a lot of juice, so a little water is needed just to cover the mushrooms). To give the mushrooms a piquant taste, you can add a pinch of pepper and a clove of garlic.
5. After the water boils, cook the oyster mushrooms for 15-20 minutes over moderate heat. Cooking time can increase to 25 minutes if the mushrooms are very large.
6. After the oyster mushrooms are cooked, place them in a colander and place it over the sink, shake to drain excess liquid. Your oyster mushrooms are cooked!

Oyster mushroom cream soup recipe

Products
Oyster mushrooms - 300 grams
Potatoes - 3-4 pieces
Onions - 1 head
Cream 10-20% - 250 milliliters
Sunflower oil - 1 tablespoon
Salt, pepper, dill or parsley - to taste.

Making oyster mushroom soup
Wash, peel, cut into cubes with a side of 1 cm and cook in a three-liter saucepan with 1 liter of water, then remove the potatoes, grind in a blender, add 300 ml of potato broth and cream to the mashed potatoes.
Wash the oyster mushrooms, finely chop them, remove the outer leaves from the onion and chop finely. Fry oyster mushrooms and onions in oil for 5-10 minutes over low heat, then add to potatoes. Add salt and pepper, mix well, leave for a couple of minutes and sprinkle with herbs.

How to pickle oyster mushrooms at home

Products
Oyster mushrooms - 2 kilograms
Water - 1.2 liters
Vinegar - 6 tablespoons
Bay leaf - 4 pieces
Dried dill - to taste
Garlic - 4 cloves
Carnation inflorescences - 10 pieces
Pepper - 10 peas
Sugar - 2 tablespoons
Salt - 4 tablespoons

How to pickle oyster mushrooms for the winter
1. Rinse fresh oyster mushrooms in cold water and separate the stems from the caps (only the caps are pickled), carefully cut large mushrooms into slices, leave small mushrooms as is.
2. Place the oyster mushrooms in a saucepan and add prepared water, add all the spices (except vinegar) and place on the stove over moderate heat.
3. After the water boils, add 6 tablespoons of vinegar and cook for 30 minutes.
4. Immediately place the hot mushrooms into sterilized jars (add a tablespoon of vegetable oil if desired) and roll up.

Fkusnofacts

- By appearance Oyster mushrooms are mushrooms on a thin curved stalk with a round or horn-shaped cap, up to 30 centimeters in diameter. The upper surface of the oyster mushroom cap is glossy, the cap itself is large and fleshy. By the appearance of the mushroom you can determine its age. So, in old oyster mushrooms, the color of the cap is white-yellow, in a mature mushroom it is ash-violet, and in a young one it is dark gray.

Oyster mushrooms are subdivided into ordinary and horn-shaped. The main difference is that the horn-shaped oyster mushroom has a lighter, more yellowish color of the cap, and the plates of such mushrooms have a mesh connection.

The most favorable season The best time to grow and harvest oyster mushrooms is autumn and early winter (from September to December), as these mushrooms tolerate sub-zero temperatures well. It happens that oyster mushrooms are found in May and even June, subject to cold weather.

- Grow Oyster mushrooms are not on the ground, but high on tree trunks, mainly on deciduous trees; these mushrooms are also found on stumps or dead wood. Most often, oyster mushrooms grow in groups of several dozen pieces, intertwining their legs with each other.

Average price fresh oyster mushrooms in Moscow - 300 rubles/1 kilogram (as of June 2017).

Oyster mushrooms available year-round, since they grow not only in the natural environment, but are also cultivated artificially and do not require special conditions for growth.

Ready oyster mushrooms can be use in the preparation of first and second courses, these mushrooms are often added to various salads.

- Calorie content store-bought oyster mushrooms - 35-40 kcal/100 grams.

Oyster mushrooms contain contains vitamin A (for vision), folic acid (responsible for cellular production), and most B vitamins (cell growth and repair).

Fresh mushrooms are stored in the refrigerator at temperatures from 0 to +2 for no more than 15 days.

Mushrooms that have cooled after cooking can be stored in the freezer, before storing them by packing them in a plastic bag.

- Benefit Oyster mushrooms are due to the content of vitamin B (cell respiration, energy and emotional health of a person), as well as C (immune support), E (healthy cells) and D (growth and health of bones and hair).

How to pickle oyster mushrooms - the hot method

Products
Oyster mushrooms - 3 kilograms
Coarse salt - 200 grams
Garlic - 5 cloves
Peppercorns, seasonings - to taste
Vinegar 6% - 3 tablespoons, or vinegar 9% vinegar - 2 tablespoons.

How to clean oyster mushrooms
Soak the oyster mushrooms in cold water for 1 hour, then remove forest debris, cut off the dark spots from the legs and caps of the oyster mushrooms. Cut each oyster mushroom into several parts and cut off the dark spots, if any. Peeled oyster mushrooms are ready for cooking.

How to pickle oyster mushrooms
Boil the oyster mushroom caps for 10 minutes, transfer to jars. Prepare the brine - mix vinegar, salt, pepper and spices, add 2 cups of water. Boil the brine and add to the oyster mushrooms. Place garlic in jars. Roll up jars of salted oyster mushrooms and store in the refrigerator for 7 days. After 7 days, the salted oyster mushrooms are ready!

On store shelves you can find various mushrooms, including oyster mushrooms. This is a kind of replacement for forest products. They are available for serving even in the cold season. A distinctive feature of their preparation is a certain processing. Women who know these secrets can cook masterpieces in their own kitchen.

How to cook oyster mushrooms for different dishes

To prepare dishes from oyster mushrooms, they must be processed in a special way:

temperature treatment (fresh food is cooked in salted water);
cutting is done immediately before entering the pan, and not after;
they do not need to be cooked before frying or baking (they will lose their taste and beneficial microelements);
such a product only needs to be washed under running water and the mycelium removed (there is no need to remove the skin and soak it).

This type of mushroom is a godsend for housewives. They cannot be poisoned, and after processing they retain their exquisite aroma, taste and beneficial substances. You can freeze oyster mushrooms. How to cook delicious oyster mushrooms? Experienced craftsmen are able to make a huge number of dishes from such a product by:

extinguishing.

The first dish prepared from such a product turns out tasty, nutritious, and aromatic. The following ingredients will be useful for this:

fresh mushrooms – 1 kg;
potatoes (medium) – 5 pcs.;
carrot – 1 pc.;
onion – 1 pc.;
butter – 50 g;
bay leaf – 2-3 leaves;
mixture of peppers or ground black – 1 tsp;
salt - to taste;
greens (dill, parsley);
sour cream.

The technology for preparing the soup is simple, but only following the steps correctly will preserve the beneficial properties of mushrooms:

Place the vegetables in a bowl, add salt, add liquid and place on the stove.
Boil diced potatoes and carrots in a saucepan until half cooked (20 minutes).
At this time, prepare the oyster mushrooms and onions (rinse and chop).
Place the ingredients in a saucepan, reduce heat.
Add oil as desired.
Continue the cooking process. How long to cook oyster mushrooms? 10-15 min.
Season the soup with pepper, throw a bay leaf into the bowl, let it brew for 1 hour.
Before serving, sprinkle the hot dish with herbs and garnish with a spoonful of sour cream.

Fried oyster mushrooms

Young mushrooms are often used for frying. How to cook fried oyster mushrooms? To prepare them, only salt and pepper are used as seasonings. Other additives only spoil the taste of the dish. Before preparing oyster mushrooms for frying, rinse the product well (2 times under running water) and remove any remaining liquid (you can place it on a towel to allow excess liquid to drain). You can fry just mushrooms or add vegetables, the choice is yours.

With potato

It’s easy to figure out how to cook oyster mushrooms with potatoes so that they don’t lose their properties. Products you will need:

potatoes - half a kilo;
fresh mushrooms – 300 g;
salt, pepper - to taste;
vegetable oil – 50 ml;
butter – 30 g.

Cooking time is 30 minutes. Cooking steps:

Peel the potatoes, cut into rings.
Wash the mushrooms, remove excess liquid, chop.
Add oil to the pan, add potatoes and mushrooms.
Fry over moderate heat, stirring constantly.
Readiness is achieved after 30 minutes.

With onion

Recipes with oyster mushrooms are very diverse. For those who like side dishes, you can have it with onions. Ingredients for the dish:

mushrooms – half a kilo;
onion – 1 pc.;
seasoning - to taste;
butter – 50 mg.

To please your family with a mushroom dish and surprise guests with your abilities, you need to know how to cook oyster mushrooms deliciously. Here's a step-by-step guide:

Prepare the main product (rinse, cut, remove excess liquid, no need to cook).
Peel the onion and chop coarsely.
Pour oil into a heated frying pan and add onions.
Fry the onion until half cooked (3 minutes).
Add mushrooms, add seasoning, stir.
Fry for 7-10 minutes over moderate heat.
Cover with a lid and let steep (15 minutes).

When you think about what to cook from oyster mushrooms, salads do not immediately come to mind. Nevertheless, this is a very refined dish for treating not only relatives, but also guests at a social reception. Homemade is a little more difficult to prepare than standard options. To prepare it you will need:

chicken breast – 1 pc. (medium size);
fresh mushrooms – half a kilo;
onion – 1 pc.;
egg – 4 pcs.;
fresh cucumbers – 200 g;
mayonnaise, seasoning - to taste.

The basis for successful cooking is fresh mushrooms (if they have stains or are hard, the finished dish will be spoiled). This is because old products do not give the same aroma, lose their nutritional components and become “rubbery”. Such mushrooms can only be stewed or added to a pie. Here's how to prepare oyster mushrooms for salad:

Wash the mushrooms, remove the mycelium, chop.
Boil the chicken breast, chop into small cubes.
Leave the broth (you can cook mushrooms in it). This is for those who are afraid to eat raw food.
Wash the cucumber, peel it, and chop it on a coarse grater.
Boil the eggs, peel and chop.
Add mushrooms (without water, otherwise the salad will taste nasty).
Salt and pepper the dish and season with mayonnaise before serving.

How to pickle oyster mushrooms

Lovers of pickled foods can cook oyster mushrooms using marinade. You will need the following ingredients:

mushrooms – 1 kg;
salt – 30 g;
sugar – 20 g;
table vinegar – 5 tbsp. l.;
clean water – 0.5 l;
seasoning (laurel, dill, cloves) - to taste.

- it's a delicate matter. One difficult movement - and the jar breaks, or the dishes are poorly cleaned - the mushrooms will not stand. To prevent this from happening, follow these recommendations:

Mushrooms are boiled in salted water, to which sugar and spices are added.
After boiling, add vinegar.
The fire is reduced, the mushrooms are cooked for 30 minutes.
The pan is removed from the stove, the dish is left to cool (cover with a lid to prevent dust from getting in).
The dishes and contents are placed in the refrigerator.
A day later the snack is ready.

Oyster mushrooms in a slow cooker

Cooking oyster mushrooms in a slow cooker is a pleasure. There is no need to stand over the stove for a long time and count the minutes. Automated technology does this itself. For cooking you will need:

oyster mushrooms – 500 g;
onion – 1 pc.;
medium carrots – 1 pc.;
cream – 200 mg;
garlic – 2 cloves;
seasoning - to taste.

Step-by-step description of the preparation process:

Wash the mushrooms, chop them, remove excess liquid.
Peel the onion and chop.
Wash the carrots and grate them.
Place the onion and oil in the multicooker bowl and press the “fry” button. Fry the onion until half cooked (5 minutes with the device lid open).
Add carrots (repeat the frying procedure).
Add 500 grams of the main product, spices and garlic (repeat frying).
Pour in the cream, close the lid, select the “Stew” mode. Wait 20 minutes.