Oyster mushrooms of various species, growing on wood in small compact groups or extensive colonies, are the most famous representatives of the Pleurotaceae family. The fleshy fruiting bodies are used in marinades, salads and other various dishes. Unpretentious, productive mushrooms are successfully grown at home and on an industrial basis.

Main types

The lamellar mushroom is characterized by a convex ear-shaped or funnel-shaped cap with a diameter of 5 to 15 cm, with edges curved down. The skin is matte, gray or brownish-brown, later acquiring a yellowish tone. A strong, low leg is placed on the side, the surface is white with a brown tint, fleecy closer to the base, in some cases the leg may be completely absent.

Large, frequent plates are whitish-cream, descending onto the stem. The creamy soft flesh later becomes fibrous and tough. The smell is light, mushroom, the taste is fresh.

A very tasty appearance, with a convex cap up to 12 cm in diameter, which later becomes funnel-shaped or horn-shaped. The skin color is whitish-cream, becoming brownish or brown over time. A strong small leg is located in the center, on the side or absent, the surface is creamy or grayish.

The plates are whitish, with a yellow tint, infrequent, running low on the stem, forming a kind of mesh with wide cells. Creamy flesh, tight, fleshy, mushroom smell, neutral taste.

The cap is white, ear-shaped, sometimes in the form of a fan or funnel, up to 8 cm in diameter, less often up to 15 cm. The edges are uneven, turned down. The skin is smooth, light in color, often beige, later acquiring a brown or yellowish tint. The leg is small - up to 4 cm, sometimes absent, the surface is dirty white, fleecy at the base.

The plates are beige or milky white, running down the stem, the flesh is dense, creamy, with a light aroma and insipid taste.

Places of distribution and time of collection

Fruitful oyster mushrooms are found everywhere, growing on rotting wood, tissues of weakening and injured trees in the form of compact clusters or rows growing in tiers. Such colonies can reach significant weight, sometimes up to 2–3 kg. Mushrooms are collected by cutting off the stem at its very base or carefully twisting the tightly seated fruiting body.

Colonies fused together in clusters like tiles oyster mushroom found from early summer to October on poplar, birch, beech, aspen and other deciduous trees. It is extremely rare for this species to settle on coniferous trees. Mushrooms grow in dense groups of several dozen pieces.

In temperate climates, floodplain damp forests, it grows in numerous families on the trunks of fallen trees and stumps. oyster mushroom, preferring the wood of elms and maples. You can also find these mushrooms in gardens, most often on the wood of old apple trees. The collection season begins in late spring and lasts until early autumn.

Oyster mushroom whitish grows in large colonies on rotting trunks of deciduous trees covered with moss and lichens. Fruiting begins already in May, ending in early October, and can last until the first severe frosts until December.

Unpretentious oyster mushroom of different types successfully grown artificially- at home and on farms. For cultivation, substrates made from sawdust, straw, or tree logs - poplar, maple, and willow - are used.

The method of growing on chocks is also available in home gardens. To do this, several holes are drilled in the prepared pieces of wood, into which oyster mushroom mycelium is introduced and the recesses are covered with wet sawdust.

Chocks are installed in the basement, a shady corner of the garden; in the autumn-winter period, intensive cultivation in greenhouses is possible until the onset of severe frosts. Infected logs are placed one on top of the other, the resulting stack is covered with boards, straw and a layer of earth - this will help maintain optimal temperature and humidity. Chocks installed in the garden can overwinter outside, since most types of oyster mushrooms are frost-resistant.

For mycelium germination and mycelium development, a temperature of +22°C and high humidity of 98–100% are required. After the fruiting bodies appear, the temperature is reduced to +15°C and maintained at this level. The first harvest is harvested after 2–2.5 months, and dense fruiting bodies continue to be obtained for several years, while the destruction of the wood continues.

False oyster mushrooms and look-alikes

Oyster mushrooms develop on wood - trunks, stumps, wood debris, have characteristic external features and it is almost impossible to confuse them with poisonous mushrooms. And yet, there are similar inedible species, of which the most common are Schizophyllum vulgaris, Pannelus astringentus, as well as various representatives of the sawfoil genus.

Small, light-colored mushrooms with an unpleasant bitter taste. The cap is round, up to 10 cm in diameter, convex, later spread out with a depression in the center, the edges are curled. The skin is of different tones of brown, most often light brown or beige, with a reddish, pinkish or yellowish tint. The plates are frequent, slightly descending onto a low, thin stalk, which can be located in the center or on the side. The pulp is creamy, thin, hard-fibrous, usually odorless, with a very bitter, pungent taste.

Representatives of the genus live in small groups on dead wood and stumps of poplar, birch, elm, and other deciduous trees, and less often on coniferous trees. Not used as food due to its pungent taste.

Tasteless mushrooms settle on wood, like oyster mushrooms, and in the same time frame. The cap is small - up to 5 cm in diameter, with an uneven wavy edge in the shape of a fan or shell. The skin is grayish, in wet weather it turns grayish-brown. A distinctive feature is the purple or reddish tint of rare plates. The leg is short or absent, located laterally.

The pulp is thin, tight, dryish fibrous-hard structure, without bitterness and odor. The species is not poisonous, but is of no value due to its low taste.

This mushroom is similar to the previous one, but has an unpleasant pungent taste. The cap is up to 4 cm in diameter, fan-shaped or shell-shaped, with an uneven rough surface. The skin is brown or brown, with an ocher tint. The plates are frequent, the same color as the cap, the stem is brown and short. The pulp is yellowish-brown, hard, fibrous, bitter with a tart, astringent aftertaste.

A common species, often found in large colonies in rainy spring or autumn on any deciduous trees, most often oak stumps and dead wood. Dried dead fruiting bodies of Pannelus astringentum can be seen on dry wood. It is unsuitable for food due to the hard structure of the pulp and disgusting taste.

Beneficial features

Oyster mushrooms are excellent edible mushrooms, rich in vitamins and minerals, highly nutritious and have excellent taste. Fruit bodies are characterized by low calorie content and at the same time they contain all the substances necessary for the life of the body.

The protein composition is extremely valuable; essential amino acids are found in the pulp, including valine, lysine, leucine, threonine, phenylalanine, methionine. Proteins are easily digestible and the nutritional value of hearty oyster mushroom dishes is close to that of meat and dairy products.

The pulp contains the compound lovastatin, which lowers cholesterol levels, prevents the formation of plaques and the development of atherosclerosis.

A complex of polysaccharides isolated from fungal tissues inhibits tumor growth and has an immunomodulatory effect. Fiber elements are able to absorb toxic substances, acting as natural sorbents.

The vitamin composition is superior to many vegetables and fruits; in addition, there are fat-soluble vitamins that are found only in meat and dairy products. In terms of vitamin C and PP content, oyster mushrooms are 6–10 times higher than vegetables, and in addition they contain all B vitamins, which are responsible for the functioning of the hematopoietic organs, nervous system, and healthy skin.

Contraindications

Oyster mushrooms, like many other mushrooms, are capable of absorbing toxins and harmful compounds, including heavy metal salts. Therefore, you should not collect them in an industrial area or in roadside plantings. When collecting, they try to take young small mushrooms - they are not only tastier, but also safer.

Recipes for cooking dishes and preparations

The popularity of oyster mushrooms is no coincidence - mushrooms growing on trees and stumps are productive, easy to find, not contaminated by soil and rarely develop worms. The fruit bodies are suitable for preparing any dishes, go well with vegetables and poultry, and serve as an excellent side dish and filling for pies.

Oyster mushroom caviar

To prepare caviar, take: 5 kg of mushrooms, 4 tablespoons of vegetable oil, half a teaspoon of mustard, 3 tablespoons of 5% vinegar, citric acid, salt, spices to taste.

The fruiting bodies are cleaned, washed and immersed in boiling water, salted and acidified, at the rate of 1 tablespoon of salt and 4 g of citric acid per 1 liter of water. Boil the mushrooms over low heat until tender, periodically skimming off the foam, then strain and rinse.

The boiled pieces are passed through a meat grinder with a large grid, vegetable oil, mustard diluted in vinegar, salt, and spices are added. The mass is mixed, packaged in jars and sterilized at gentle boiling for one hour. After this, the workpiece is sealed and stored in the basement.

Oyster mushroom with potatoes in sour cream

For this hearty dish, take: 400 g of mushrooms, 500 g of potatoes, one medium onion, 50 g of butter, 50 g of vegetable oil, 200 g of sour cream, salt, spices.

The peeled fruit bodies are cut into pieces, placed in a deep saucepan and stewed, evaporating the moisture. Then add butter and cook until done. Onions are fried in vegetable oil, potatoes are cut into cubes, all ingredients are added to the mushrooms and poured with sour cream, adding half a glass of boiling water. The dish is simmered until the potatoes are ready over low heat and seasoned with salt. It is better to use a thick-walled saucepan or slow cooker.

Fried chicken with oyster mushrooms

For this festive dish you take: chicken, 400 g of mushrooms, vegetable oil for frying, flour for breading, onion, 150 g of sour cream, salt.

The chicken is divided into portions and fried. Prepared mushrooms are immersed in boiling salted water and cooked over low heat for 15–20 minutes, then drained, cut into large strips, dipped in flour and fried in vegetable oil. Place the chicken and mushrooms in a pan, add finely chopped onions, a glass of boiling water and simmer under the lid. Five minutes before readiness, add sour cream and salt. Boiled new potatoes are a good side dish for this dish.

Video about oyster mushrooms

Generous clusters of oyster mushrooms are easy to find on dying wood in any deciduous forest. The species has no poisonous counterparts, the fruiting bodies are attractive and tasty, have a rich range of beneficial properties and are highly nutritious. This mushroom can deservedly be considered one of the best edible species; it is widely used in cooking and cultivated all over the world.

Oyster mushrooms grow in the forest, they are grown at home. They are very beneficial for the body, nutritious, unpretentious and frost-resistant. Young specimens are used for food, as old ones become tough over time. Mushrooms are fried, pickled, stewed, dried, baked and boiled, added to soups, baked goods and main courses. Recipes for cooking oyster mushrooms are simple, even novice cooks can master them.

Properties and preparation of oyster mushrooms

The mushroom is quite large in size. The cap grows from 5 to 17 cm, rarely up to 30 cm. It looks like a shell and becomes flat over time. It has a glossy surface from gray to almost purple shades. The pulp is white and dense.

Benefits and harms

The calorie content of the product is 35 kilocalories per 100 g. This is four times less than chicken. Oyster mushroom is perfect for the diet menu. It contains many useful elements (vitamins, minerals), a special type of fiber made from chitin (cellulose in plants), which normalizes the gastrointestinal tract and microflora of the body, and removes harmful compounds.

Due to the presence of polysaccharides, it is an anticancer agent. Recommended for use after chemotherapy and radiation exposure. Medicines that fight cancer have been developed based on oyster mushrooms.

Mushrooms should be consumed in moderation. Overeating causes heaviness in the stomach, increased flatulence, and possible diarrhea. They are more difficult for older people and children to digest. You may be allergic to this product. It can be consumed twice a week without harm to health. Eat with caution for people suffering from liver and kidney diseases. Especially using fried recipes.

How to cook oyster mushrooms

Properly cooked oyster mushrooms taste just as good as wild mushrooms. Goes great with meat, especially game. It is not stored for a long time, but it can be salted or pickled for future use. It cooks very quickly and comes out delicious.

Before cooking, mushrooms are washed and cooked. They eat only the caps, the legs very rarely, as they are tough.

Oyster mushrooms must be cleaned. When adding to a dish, add it at the end. If you want to cut the entire fungus along with the legs, then the latter should be chopped very finely. When cooking, place the mushrooms in boiling water for 20 minutes. If stewed, then boiling is not necessary. When pickling oyster mushrooms, you must first boil them with spices and vinegar for about 30 minutes. Fry with onions in oil for 10 minutes. Added to salads fried or boiled.

You can buy them at any grocery store, or you can also grow them yourself or collect a bunch of oyster mushrooms in the forest.

Mushroom recipes

There should be no damage or foreign odor on the mushrooms. Oyster mushrooms go well with nutmeg, garlic, bay leaf, pepper, and marjoram. They are put at the end.

Another recipe is with ham and cheese. The ingredients can be grated or cut with a knife. Ingredients required for preparation:

• 200 g each of ham, soft cheese and oyster mushrooms;
• tomato;
• garlic clove;
• salt;
• vegetable oil;
• mayonnaise.

Boil the mushrooms (as in the previous recipe), chop, fry in oil and cool. Chop or grate the remaining components, combine everything, salt and season with mayonnaise.

Chicken breast appetizer is a delicious dish. To prepare you will need:

• breast;
• 0.5 kg of mushrooms;
• bulb;
• four eggs;
• 0.2 kg of fresh cucumbers;
• seasonings;
• mayonnaise.

Finely chop the mushrooms, boil the breast and cut into cubes. Boil oyster mushrooms in the same broth, strain and cool. Grate the cucumber and chop the boiled eggs. Combine all these ingredients, salt, season with spices and season with mayonnaise.

The Korean marinated dish has a spicy aroma and pungent taste.

• 0.3 kg oyster mushrooms;
• carrot;
• bulb;
• salt, sugar;
• coriander, tabasco;
• Chile;
• two tbsp. l. white wine vinegar;
• three cloves of garlic;
• greenery;
• vegetable oil.

For this salad, it is better to use small mushrooms so as not to chop them. Boil oyster mushrooms in salted water for five minutes after boiling, then strain and cool. Peel and chop the carrots using a Korean carrot grater. Cut the peeled onion into half rings. Combine these two components, add salt, sugar and spices, stir thoroughly. Then pour in the vinegar, squeeze out the garlic and mix again. Combine this mass with mushrooms and herbs, season with oil. First meal

Oyster mushroom soup turns out to be quite nutritious and aromatic. For cooking you need to take:

• 1 kg of mushrooms;
• five potatoes;
• carrots;
• onion;
• butter;
• two bay leaves;
• black pepper, salt, herbs;
• sour cream.

Wash, peel, cut into cubes and boil the vegetables. Chop the oyster mushrooms and onions, add to the other ingredients 15 minutes before readiness, then add the spices. Then add butter, leave for an hour, then sprinkle with herbs and serve with sour cream.

Mushroom soup with funchose is quite filling and perfect for a Lenten table. You will need the following ingredients:

• bulb;
• carrot;
• tomato;
• 100 g funchose;
• five cloves of garlic;
• 0.2 kg oyster mushrooms;
• salt;
• vegetable oil;
• three tbsp. l. soy sauce.

Peel the carrots and onions and chop them. Cut the tomato and mushrooms into cubes. Then fry all these vegetables in oil and pour in soy sauce. Next, boil water, add vegetables and cook for two minutes. After this, add funchose, boil for three minutes, add salt and the dish is ready.

Borscht with oyster mushrooms has a sweet taste and is aromatic, nutritious and healthy. For cooking you will need:

• 0.3 kg pork;
• half a head of cabbage;
• four potatoes;
• 0.25 kg oyster mushrooms;
• bulb;
• beet;
• carrot;
• three tbsp. l. tomato paste;
• vegetable oil;
• greens, pepper, basil, oregano.

Cut the meat into medium pieces, fry in oil and boil in boiling water. Peel the beets and carrots, chop them on a grater, and finely chop the onion. Fry the vegetables in the oil from the meat, adding tomato paste, spices and three tbsp. l. broth. Simmer for 5-10 minutes with the lid closed over medium heat.

Peel the potatoes, cut into cubes and add to the broth. Chop the cabbage and add to the borscht when the potatoes are almost ready. Wash the mushrooms, dry and chop coarsely. Then fry in oil until golden brown, add to the broth after the cabbage. At the end add salt and chopped herbs. Cover with a lid and leave to infuse. Serve with sour cream.

Vegetable oil can be replaced with rendered lard. It will make the dish more rich.

Food for the second course

Recipes for oyster mushrooms fried with potatoes differ from the well-known technology for cooking mushrooms and potatoes. To get ruddy mushrooms, rather than stewed ones, you need to add them first. But the best way is to fry separately. And at the completion stage their connection. The ingredients used are:

• half a kilo of oyster mushrooms;
• 1 kg of potatoes;
• bulb;
• salt pepper;
• vegetable oil.

In another frying pan, fry the potatoes in oil. When it starts to brown, add the chopped onion and continue cooking over high heat. Three minutes before readiness, add oyster mushrooms, stir, salt and pepper.

Stewed mushrooms are an excellent food that is quick and easy to prepare. Can be served with potatoes or rice. Ingredients for preparation:

• half a kilo of mushrooms;
• bulb;
• sour cream;
• yolk;
• two tbsp. l. water;
• dill, salt, pepper.

Peel the onion, cut into rings and fry in oil. Wash the oyster mushrooms, dry them, cut them and add them to the onion along with two tablespoons of water. Add salt, pepper and simmer for ten minutes. Grate the cheese, chop the greens, add with yolk and sour cream to the oyster mushrooms. Simmer for two minutes and you are ready to eat.

Cooking mushrooms in a slow cooker is a pleasure. There is no need to stand at the stove; everything is done quickly and on time. You will need the following components:

• half a kilo of oyster mushrooms;
• carrot;
• two cloves of garlic;
• 0.2 l cream;
• seasonings

Peel the onions and carrots and chop them. Pour oil into the multicooker bowl and use the “Fry” mode to fry first the onion, then the carrots. Add chopped oyster mushrooms, seasonings and squeezed garlic. Cook on the same mode. Next, add cream, simmer for 20 minutes with the lid closed on the “Stew” mode.

• 0.7 kg of mushrooms;
• 0.1 kg rice;
• bulb;
• egg;
• garlic clove;
• tbsp yeast;
• 0.7 kg flour;
• 180 ml milk (you can use water);
• vegetable oil;
• greens, salt, pepper;
• tsp Sahara.

Heat the milk and stir the yeast in it. Sift 0.4 kg of flour, combine with milk and sugar, beat. Knead the dough, form into a ball and place in a warm place for two hours.

For the filling, fry chopped onions and mushrooms for 20 minutes. Boil the rice, combine with mushrooms, herbs and squeezed garlic, add salt and pepper.

Add 0.2 kg of flour to the dough, knead and divide into parts that need to be rolled out, and put the filling in the center and connect the edges. Fry in oil for four minutes on each side.

You can prepare Thai soup - tom kha. This exotic dish is very tasty. We will need:

• 0.6 l coconut milk;
• 0.6 kg chicken breast;
• 0.9 l chicken broth;
• 0.3 kg of mushrooms;
• 0.1 kg carrots;
• 50 g ginger;
• 80 g lime leaves;
• lemongrass;
• six chillies;
• six tbsp. l. oyster sauce;
• three tbsp. l. Brown sugar;
• coriander, cilantro.

Boil the breasts in salted water, strain and cool. Leave the broth on the stove, reducing the heat. Cut the lemongrass into pieces, crush a little until the juice forms. Cut the ginger into slices. Chop the lime leaves.

Turn up the heat, let the broth boil, add all the prepared ingredients and sugar. Cook for five minutes, chop the chili at the same time, mash it a little and add to the soup. Then add coconut oil, sauce and simmer for another five minutes.

Peel the carrots and cut into strips. Chop mushrooms and meat coarsely. Add everything to the pan and cook until done. Then remove the soup from the heat and add lime juice. Garnish with herbs and serve.

There are many recipes for preparing dishes from oyster mushrooms. Everyone will be able to choose according to their preferences which dish will become their favorite.

Mushrooms are a special delicacy, and also very affordable; any housewife can afford to often cook delicious mushroom dishes at home. There are many tasty and nutritionally valuable mushrooms, but oyster mushrooms occupy a special place; recipes for their preparation are full of variety.

Such mushrooms can be easily obtained on the market, and even grown yourself at home, but all the secrets of your favorite product are discussed later in the article.

Oyster mushrooms: homemade delicacy

Oyster mushrooms are loved all over the world for their taste, nutritional value and ease of cultivation. Mushrooms grow in whole nests, so up to 350-420 kg can be collected per 1 m² per year.

Oyster mushrooms grow mainly on weakened or already dead deciduous trees (stumps). These include: aspens, birches, oaks, etc.

In cooking, the most commonly used oyster mushroom is the oyster mushroom. The mushroom looks quite simple: a short leg, slightly inclined to the side, and a shell-shaped (or round) cap, with a diameter of 5 to 30 cm.

Only mushroom caps are eaten; they are fleshy and have a beautiful glossy surface. Mushroom stems are tough, so they are not used for food.

The color of oyster mushroom caps varies depending on the age of the mushroom:

• Very young mushrooms have a dark gray color,
• In more mature ones - ash-violet,
• The “old” ones have a yellow or whitish tint.

The optimal temperature for the growth of mycelium (the vegetative body of mushrooms, or as it is also called - mycelium) is +25°C, for the fruiting body of the mushroom - +15°C. Oyster mushrooms are frost-resistant.

The growth period for oyster mushrooms is September-November, sometimes May-June, but only if the weather in these months is cold enough.

Oyster mushrooms: how to cook them and what you need to know

Buying mushrooms

Mushrooms must be chosen carefully. Before purchasing, check that there are no damages, dark spots, or foreign odors; all oyster mushrooms must have the same shape.

Do not buy mushroom products wrapped in cling film. Very often, this is how sellers try to sell low-quality goods.

We use spices and seasonings

To make your favorite mushrooms even more tasty and aromatic, add special spices and seasonings to your dishes. Pairs perfectly with oyster mushrooms:

• Marjoram,
• Oregano,
• fenugreek,
• nutmeg,
• black/white ground pepper,
• Bay leaf,
• garlic.

Try to add seasonings at the end of cooking so that they give your treat maximum aroma and taste.

From mushrooms such as oyster mushrooms, you can make whatever your heart desires. Oyster mushrooms are good in absolutely any form: fried, boiled, baked, stewed, pickled, etc. They cook very quickly and give the dishes they contain a special taste.

Oyster mushroom dishes look great as independent treats, as well as appetizers for first (main) courses. They are often included in soups, salads, pilaf, potato/meat dishes baked in the oven, pastas, etc.

How long does it take to cook oyster mushrooms? When boiling, it will take only 5 minutes after boiling for the mushroom to become completely suitable for consumption.

I offer several simple recipes that will decorate your culinary menu, making it a little more unusual and interesting.

Homemade pickled oyster mushrooms are quick and tasty

For that. To prepare pickled oyster mushrooms you will need a minimum of time: we will spend it on boiling the mushrooms.

Having previously sorted and washed the oyster mushrooms in several waters, set them to boil - after boiling, let them simmer for 5 minutes. After this, strain them in a colander and begin preparing the marinade.

Marinade for oyster mushrooms

For 250 ml of water we need:

• 50 g vegetable oil
• 1 tbsp. l. 9% vinegar
• 2 tsp. salt
• 5 cloves garlic
• 2-3 bay leaves
• Black peppercorns

Mix all ingredients and boil.

Place the strained oyster mushrooms into the boiling marinade and boil for 5 minutes.

These instant oyster mushrooms can be eaten immediately after cooling, or you can let them brew and serve along with pickled onions, the recipe for which I also offer you.

Pickled onions for oyster mushrooms

If you want, you can use pickled onions to prepare the dish. Pickling mushroom onions is very simple:

• Peel the onion, chop it, scald it with boiling water, and leave the slices in it for 10 minutes. This will help get rid of the onion bitterness and get a sweet tasting product.
• After 10 minutes, drain the boiling water and marinate the onions.
• Mix ½ tsp. vinegar, spices (to taste), a little sugar and pour the resulting marinade over the chopped onions.

We marinate the product for 10-15 minutes, after which it can be fried in a frying pan or in a slow cooker. Next is cooking according to the recipe.

Fried oyster mushrooms with sour cream, quick recipe

Perhaps the most popular oyster mushroom dish is fried oyster mushrooms with onions and sour cream. Only young caps should be used to prepare it.

There is no need to boil them first; just fry them in a frying pan for 10-15 minutes and you’re done. You should absolutely not overcook oyster mushrooms, otherwise they will lose their taste and beneficial properties.

Ingredients

• Oyster mushrooms – 500 g;
• Greens (parsley, dill - we use only greens) - to taste;
• Onions (large) – 2 pcs.;
• Salt - to taste;
• Vegetable oil - to taste;
• Ground black pepper - to taste.

How to cook fried oyster mushrooms

• We wash the mushrooms under running water, dry them a little, and cut them into thin strips (each thickness is about 1 cm).
• Peel the onions and cut them into small cubes.
• Heat a frying pan over high heat, pour vegetable oil into it, add chopped onion, fry it over medium heat for about 2-3 minutes. Stir the product periodically.
• Add chopped oyster mushrooms to the fried onions, salt and pepper them to taste.
• Fry the mushrooms over medium heat for 10-15 minutes.

After frying, pour 2-3 tbsp over the dish. sour cream, sprinkle everything with chopped herbs.

You can cook your favorite mushrooms just as quickly as in a frying pan in a slow cooker. To do this, you need to do everything the same as in the recipe above, only you need to fry the onions not in a frying pan, but directly in the multi-cooker bowl in the “Baking” mode.

After frying the onions, add chopped oyster mushrooms to the slow cooker and cook them in the same mode for another 15-20 minutes. Sprinkle the finished oyster mushrooms with herbs, pour over sour cream and serve as a side dish for all kinds of dishes, for lunch or dinner.

Instant mushroom soup with potatoes

Another simple but tasty dish made from oyster mushrooms is mushroom soup. It is usually made from fresh mushrooms, however, sometimes frozen ones are also used. If you bought exactly these, then keep in mind that during the cooking process they will significantly decrease in volume.

Ingredients

We pass the peeled garlic through a press or finely chop it.

Heat a frying pan in vegetable oil, put chopped vegetables and mushrooms in it, fry the food over low heat for about 7-10 minutes until the onion is thoroughly fried (until golden brown).

Peel the potatoes, wash them, cut them into strips.

Pour water into a saucepan, bring it to a boil, add chopped potatoes to the boiling water.

Cook the potatoes for 5-10 minutes over low heat, then add the oyster mushrooms, carrots, and onions fried in a pan and continue cooking the soup for another 10 minutes.

5 minutes before the end of cooking, add salt to the soup.

When the mushroom soup is cooked, turn off the stove and leave the dish on it for about 15 minutes.

Before serving, be sure to sprinkle the homemade soup with finely chopped herbs and add a pinch of ground black pepper to it to add some piquancy. Our delicious mushroom dish is ready.

You can also prepare this oyster mushroom soup with potatoes in a slow cooker; this will help preserve maximum nutrients and achieve a delicate consistency of mushroom cream soup.

Now you know what oyster mushrooms are, how to cook them and how long it takes to cook oyster mushrooms. This knowledge will help you not only prepare tasty and varied homemade mushroom dishes, but will also help you distinguish oyster mushrooms from other mushrooms, and if you want, grow them yourself. Use my recipes and tips - and may your dishes always be a success.

Bon appetit!

You can find different mushrooms in stores. Very often you come across oyster mushrooms - a replacement for forest specimens. They are available for purchase at any time of the year. The main feature of their preparation is a certain processing.

If you want to pamper your loved ones with a flavorful first course, then you should learn how to cook oyster mushrooms.

General principles

To properly prepare dishes from this variety of mushrooms, you need to familiarize yourself with general processing rules:

• first the product is washed and cut as necessary;
• then there is a temperature treatment, the fresh product is boiled in salt water;
• There is no need to cook mushrooms before baking or frying, otherwise they will lose their taste.

You can make different dishes from these mushrooms. In any case, they will cook very quickly, like almost all other mushrooms. Fragrant oyster mushrooms require many different cooking methods: they can be stewed, boiled, fried, baked, or salted.

Mushroom soup

This product makes a delicious first course. If the question arises of how to deliciously cook oyster mushrooms, then soup is the first thing that comes to mind. To prepare it, take the following products:

Cooking method:

1. Peel the potatoes and carrots, cut them into cubes and boil until half cooked - 20 minutes is enough.
2. The onion is cleaned. The mushrooms are thoroughly washed and placed in a saucepan for 10 minutes. Onions can be pre-fried in oil or added raw.
3. After adding the oyster mushrooms, cook the soup for another 15 minutes. Then add bay leaf, pepper, salt and leave to brew for an hour.

It’s so easy to learn how to cook fresh oyster mushrooms by making a flavorful soup out of them, which is served with sour cream and fresh herbs.

Fried oyster mushrooms

Young mushrooms are often taken for frying, because they are best suited for this purpose. Only pepper and salt are used as seasonings so as not to spoil the characteristic taste of the dish. The easiest way is to thoroughly rinse the main product, remove any remaining liquid and fry it in a small amount of butter. You can add onions cut into half rings to taste.

Oyster mushrooms are the most delicious, healthy and nutritious of mushrooms. They can be boiled (you get the taste of wild mushrooms), fried (no need to add seasonings, just salt and pepper), stewed (delicious in sour cream), salted or pickled, and even dried. These mushrooms are different from others lose only 5 to 15 percent of their beneficial properties during cooking. Oyster mushroom is very similar in composition to meat; it contains folic acid, niacin, vitamins B1 and B2, C, E. It satisfies hunger for a long time, but contains few calories. And how to cook it quickly and tasty, I will tell you in my recipes for preparing oyster mushrooms.

Recipe for fried oyster mushrooms

Kitchenware: bowl, knife, frying pan, cutting board, spatula, serving dish.

Ingredients

Choosing the right ingredients

When buying oyster mushrooms in a store or market, do not hesitate to look at them from all sides and smell them. Pay attention to:

• Leg length. It contains the least amount of nutrients and is a bit harsh when cooked, so choose oyster mushrooms with shorter legs.
• Cap color. Young oyster mushrooms are soft gray in color, they are healthier and tastier. Young, not overgrown mushrooms have soft, light and juicy flesh, while overgrown mushrooms have a hard, fibrous structure.

• Size and appearance of the hat. It is better to choose small mushrooms with a flat, smooth surface on the cap. If it begins to crack at the edges, then it is a stale mushroom.
• Smell. An unpleasant and pungent odor is a sign of spoiled mushrooms.

Mushrooms are a perishable product, so it is best to store them in the refrigerator in glass or plastic packaging.

Step-by-step preparation

1. Wash the oyster mushrooms (0.5-0.6 kg), without soaking them in water for a long time, disassemble them, and, if necessary, clean them.
2. Peel a medium onion and cut into small cubes.
   
3. Place a frying pan over high heat and add enough vegetable oil to coat the bottom.
   
4. Add the onion and fry it, stirring, until translucent.
   
5. Cut the mushrooms into small pieces. The hats can be cut a little larger, and the legs smaller, because they are harder.
   
6. Place all the chopped mushrooms in the pan with the onions and stir.
   
7. Cover the pan with a lid and simmer the mushrooms and onions for about 10-12 minutes, stirring. Oyster mushroom is one of those products that the more you cook, the harder they become, so do not exceed the stewing time.
   
8. While the mushrooms are stewing, take a small head of garlic into cloves, peel them and cut them into thin slices.
   
9. 3 minutes before the end of frying, remove the lid from the pan, add salt and pepper to taste. Stir and do not cover with a lid, let the excess moisture evaporate.
   
10. When there is no liquid left, add garlic to the pan and stir. Cover with a lid, turn off the heat and leave the dish to simmer in the cooling pan for another 5-8 minutes.
    
11. Serve sprinkled with finely chopped herbs as a side dish for chicken or as an appetizer on its own.
    

It turns out very tasty if you add potatoes to the recipe and fry oyster mushrooms with them.

Recipe video

Even novice housewives can quickly cook fried oyster mushrooms. Watch the video and cook.

A very tasty recipe for quick preparation of pickled oyster mushrooms

Cooking time– 30-40 minutes, infusion time – 24 hours.
Quantity– 1 liter jar.
Kitchenware: pan, cutting board, knife, tablespoon and teaspoon, 1 liter jar, nylon lid.

Ingredients

Step-by-step preparation

1. Wash and disassemble mushrooms (1 kg). Cut off the dense lower part of the leg; it is not suitable for pickling. Cut large mushrooms into pieces, but there is no need to cut small ones - leave them whole.
   
2. Place a saucepan on the fire, pour 1.5 liters of water into it, and when it boils, add the prepared mushrooms.
   
3. Remove the foam from the boiled mushrooms and cook for 5 minutes.
   
4. After 5 minutes, drain the water; we will no longer need it.
   
5. Add 250 ml of cold water, salt and sugar (2 tsp each), 2-3 bay leaves and 5-6 black peppercorns to the mushrooms. Add 2 tablespoons of vinegar immediately.
   
6. Mix everything and boil for 10 minutes.
   
7. Peel the garlic and cut into slices.
8. After ten minutes, place the oyster mushrooms in a clean, dry jar and add (directly to the jar) the garlic cloves. From 1 kg of oyster mushrooms you get a liter jar of pickled mushrooms.
   
9. Fill the jar to the top with marinade and leave to cool.
   
10. Cover the cooled jar with a clean, tight lid and put it in the refrigerator for a day.
    
11. After a day, oyster mushrooms can be eaten with pickled onions, sprinkled with herbs and watered with sunflower oil to taste.
    

You can store a jar of mushrooms in the refrigerator for no more than two weeks.

Recipe video

If you want to know the recipe for quick preparation of pickled oyster mushrooms with vinegar, then watch the video and pickle. Oyster mushrooms prepared according to this recipe can be served as an independent dish or used as an ingredient.

Benefits of mushrooms

Regular consumption of oyster mushrooms reduces cholesterol levels and normalizes blood pressure. These mushrooms have bactericidal properties, are able to remove radioactive elements and reduce the negative effects of radiation therapy. Oyster mushrooms will help diversify your diet and serve as a source of:

• zinc, which helps maintain immunity regardless of age;
• potassium, the required amount of which improves cardiac activity;
• vitamins B and D necessary to maintain the activity of the body;
• fiber, promoting intestinal motility;
• polysaccharides, sorbents, helping to cleanse the body of toxins, toxic substances and heavy metals.

Oyster mushrooms can be consumed fried, stewed, pickled, dried and salted. They can be used as an appetizer, side dish or salad ingredient. Pickled oyster mushrooms can be used in, and fried in a frying pan will become one of the ingredients. And if you like mushrooms with sour cream, then you can use the recipe for making fried oyster mushrooms in sour cream, which is very easy to follow. For it, you need to fry mushrooms with onions according to my recipe and add 2-3 tablespoons of rich sour cream, with which you simmer the mushrooms under the lid for 10 minutes.

Recipes for cooking oyster mushrooms are very simple and do not take much time. Cook according to my recipes, write what you got, and share your recipes.