How and how long to cook oyster mushrooms until tender before frying, in soup, for pickling

How long to cook oyster mushrooms until tender

Before frying , you don’t need to boil oyster mushrooms at all if they are young, clean and grown at home or purchased from a reliable manufacturer. Mushrooms collected in the forest are boiled for no more than 5-7 minutes before being sent to the frying pan (the older the mushrooms, the longer they need to be cooked). The same applies to stewing oyster mushrooms.
Cook them in the soup for 15-20 minutes until tender Some recipes recommend pre-frying the mushrooms before adding them to the broth. Then the cooking time is distributed as follows: fry in a frying pan for 10 minutes (raw) and cook in the soup for 10 minutes until tender.

Benefits for the body

Oyster mushrooms contain a considerable amount of useful substances, including the amino acid lysine, which improves the absorption of food proteins and has a beneficial effect on the human immune system, histidine, which stimulates digestion, and valine, which controls the activity of the pituitary gland, strengthens the immune system and the muscular system.

These mushrooms have antiallergic, antioxidant, antibacterial, immunostimulating and antitumor properties. Oyster mushrooms help strengthen the body of people suffering from cancer, protect the nervous system from overload and resist the development of depressive conditions.

In general, eating these mushrooms is recommended for people suffering from the following diseases:

High blood pressure
Diabetes
Benign neoplasms.
Inflammation of the walls of blood vessels, formation of blood clots.
Atherosclerosis.
Cardiovascular diseases.
Diseases of joints and ligaments.

How to clean and soak oyster mushrooms before cooking

This type of mushroom is notable for the fact that it does not require long cooking and, in addition, completely retains its taste when boiled. Oyster mushrooms do not need soaking, much less changing water, since this mushroom practically does not accumulate toxins. The exception is mushrooms collected in natural conditions, which may contain dirt, sand and forest debris (despite the fact that oyster mushrooms grow on tree trunks or stumps, and not on the ground). In this case, they need to be placed in cold water for 20 minutes.
It is preferable to collect young oyster mushrooms - they have a more delicate grayish-lilac or light brown (depending on the variety) color of the cap. Old mushrooms are darker, their caps are dry, wrinkled, fully unfolded rather than folded, and they may have cracks. If there are yellow spots on the caps, it is better not to collect or buy such mushrooms.
You should start peeling mushrooms no later than 6 hours from the moment of collection. However, at a temperature of +2 they can be stored for up to 5 days.
Completely cut off the stalk of the oyster mushroom, with which it is attached to the trunk, removing any dirt. If you purchased the mushrooms already cut, remove the weathered cut area with a knife.
Divide the clump with your hands or using a knife into individual mushrooms or small groups of them, immediately separate and discard old, dry, spotted and damaged specimens.
Inspect the mushrooms, if they are already “aged” - you need to cut off the stems, as they are tough and may have an unpleasant aftertaste. The short legs of young specimens can be left. Remove darkened or rotten areas with a knife. The skins from the caps of oyster mushrooms are not peeled.
Wipe the caps with a dry foam sponge or rag to remove any debris.
Cut large oyster mushrooms into several pieces; small ones can be left whole.
Carefully, so as not to damage it, rinse the mushroom material with cold tap water in a colander and allow time for the liquid to drain.
Dry on a paper or cloth towel to avoid excess liquid in the dish.

In a slow cooker

Oyster mushrooms, used as part of the first and second courses, are prepared along with the other ingredients according to the recipe. If you need to cook mushrooms separately for salad, use the “steam” mode.

Cooking technology:

Clean the mushrooms from the mycelium, rinse in running water.
Cut the oyster mushrooms into pieces, add salt, sprinkle with your favorite spices, and leave to marinate for 20 minutes.
Place the product on a special insert in the multicooker, pour water into the bowl, and close the lid.
Set the “steam” mode and set the timer for 20 minutes.
At the end of cooking, you will get fragrant oyster mushrooms that do not need to be thrown into a colander.

In a multicooker, cook oyster mushrooms in the “steam” mode.

How to cook oyster mushrooms before frying

If the contamination is small, oyster mushrooms do not need to be soaked, but rather rinsed with cold water before cooking. This must be done with caution, since mushroom caps, unlike the stems, are fragile. It is recommended that oyster mushrooms purchased in a store or grown in a home mycelium should be rinsed, if not washed, because dirt particles may end up between the plates of the caps.

I suggest preparing very tasty oyster mushrooms with sour cream. This dish goes very well with baked potatoes with meat.

Ingredients:

oyster mushrooms;
vegetable oil - to taste;
onion – 1 pc.;
salt;
seasonings - to taste;
butter;
sour cream.

Step-by-step cooking recipe

Fresh oyster mushrooms are sorted, washed thoroughly and finely cut into small pieces.
Boil water in a saucepan (the amount should completely cover the expected number of oyster mushrooms) and salt it at the rate of 0.5 tsp. for 1 l. You can put a little allspice, bay leaf and garlic in the pan - these seasonings will complement the taste of oyster mushrooms well.
Place the mushrooms in salted water and bring to a boil again over high heat. Remove the foam (this will need to be done several times).
Boil the mushrooms for 5 minutes. This must be done to remove excess dirt. You should not cook oyster mushrooms for a long time, otherwise you can lose a lot of useful substances.
After boiling and reducing the heat, cook for another 5 minutes, then remove the oyster mushrooms with a slotted spoon.
Place the boiled mushrooms in a colander and rinse again under water. This will allow unnecessary liquid to drain from them. A sign of readiness is that the mushrooms become soft, maintaining their elasticity.
Boiled oyster mushrooms should not be stored; it is recommended to fry them immediately.
Pour sunflower oil into a frying pan and start frying the boiled oyster mushrooms.
Finely chop the onion and place it in the frying pan with the mushrooms.
After 10 minutes, add a small piece of butter to the oyster mushrooms.
Mix the mushrooms with onions and butter and continue frying for another 10 minutes. Then add sour cream and salt to taste.
Reduce heat to low, cover the pan with a lid and simmer for another 15 minutes. If the mushrooms turn out to be a little tough, you can leave them on the fire for a while.

Fried oyster mushrooms are ready. You can fry or boil potatoes with them. And a delicious dinner is ready!

Important facts

Oyster mushrooms, like champignons, are grown all year round in special soil mixtures made from straw, sawdust and additional cellulose-based components. Ease of maintenance, high yield and excellent taste have made these mushrooms a popular and favorite product among many Russians.

Before you begin cooking and determine how long to cook oyster mushrooms, it is worth studying basic information about them. This will allow you to choose a quality product, as well as prepare it correctly and tasty. Basic facts:

Mushrooms can have caps with a diameter of 3-30 centimeters. Their size absolutely does not affect the quality of the product and does not affect its taste.
Oyster mushrooms grown under artificial conditions are no different from their “wild” counterparts, so when purchasing, you should not be guided only by the naturalness of the product.
When choosing mushrooms, you should pay attention to specimens with fleshy and strong caps. Of course, young oyster mushrooms are more amenable to heat treatment; they can be identified by their gray color. With age, the mushrooms acquire an ash-purple tint, and old specimens are easily distinguished by the white-yellow color of the caps.
Among all heat treatment methods, it is preferable to use boiling. It allows you to preserve the benefits of oyster mushrooms, as well as most of the nutrients they are rich in.
Fresh raw mushrooms can be stored for no more than 2 weeks at an air temperature of 0 to 2 degrees Celsius. Therefore, they should be used as quickly as possible so that the product does not deteriorate. It is recommended to place the mushrooms in glass jars or plastic containers and store them that way until cooking.

Boiled oyster mushrooms do not have to be eaten immediately. They can be stored in the refrigerator for about 48 hours or frozen for later use in salads or pie fillings.

Mushrooms with yellow spots on their caps are unsuitable for food. They will not harm human health, but will noticeably spoil the taste of the dish, giving it an unpleasant bitterness that is unlikely to be overcome by anything.

Recipes for frozen porcini mushroom soup

How to cook oyster mushrooms for pickling

Many people grow such delicious and unusual mushrooms as oyster mushrooms. A lot of different dishes are prepared from them. But today we will pickle mushrooms of this type. Immediately after cooling, they become tasty, so they can be consumed within 4 hours.

Ingredients:

fresh oyster mushrooms – 400 gr;
bulbs – 2 pcs.;
water – 1 l;
table vinegar (9%) – 3 tbsp. l.;
bay leaf – 3 pcs.
sugar – 2 tsp;
allspice peas;
salt – 3 tsp;
cloves – 1 pc.

Cooking method step by step:

First, let's prepare the oyster mushrooms. Many people grow them in bags. Let's cut them off and take them apart. This mushroom has dense stems and rhizomes that need to be cut out and discarded as they are very hard. Therefore, as a rule, they are not used in cooking.
Place the sorted mushrooms in a colander or sieve and rinse thoroughly under the tap under cold water.
Let's prepare the marinade. To do this, take a non-enameled iron pan with a capacity of approximately 2 liters. Then pour purified water into it and put it on the stove over high heat. Next, add the required amount of salt and sugar. Mix everything thoroughly.
Bring to a boil, reduce heat and add mushrooms to the marinade. Boil for 5-7 minutes after boiling. Mix again and add a little vinegar. Its quantity depends on your taste preferences. Whoever likes it. We’ll also add pre-washed bay leaves, cloves and a few peas of allspice black pepper.
Bring to a boil and cook for another 2 minutes.
I really like marinating onions along with mushrooms. To do this, we will first clean it and rinse it under cold water. Then cut into thin half rings. Add it to the pan with the mushrooms and mix thoroughly. If desired, you can add coriander, which will give the dish a pleasant spicy taste.
Leave the onions and mushrooms in the marinade until they cool completely.
Then put it in the refrigerator for 4-6 hours.
Then, using a fork, remove from the marinade, sprinkle with finely chopped green onions and you are ready to eat. The mushrooms are ready!

You can eat pickled oyster mushrooms not only by adding them to a salad, but also as an independent dish or a snack on the table. Mushrooms prepared according to this recipe are very tasty and aromatic. You can also marinate champignons using the same principle. But oyster mushrooms are meatier and more filling.

Preliminary preparation

Before cooking, mushrooms should be prepared:

rinse under running water;
separate the caps from the more rigid base, which is very difficult to heat treat and still remains rigid;
Since oyster mushrooms are usually large, they can be cut into pieces before cooking.

We talked in more detail about washing and cleaning oyster mushrooms in this article.

How to cook oyster mushrooms for salad

During the mushroom season, you want to please yourself. There is a fairly simple recipe for a very tasty and aromatic oyster mushroom salad! The cooking process is incredibly simple and fast. The mushrooms turn out tender, a little spicy and of course whet your appetite.

Ingredients:

oyster mushrooms – 400 gr;
1 small onion;
garlic – 2 cloves;
parsley and dill - 1 bunch;
sweet pepper – 100 gr;
salt – 1 tbsp. for cooking;
sugar – 1 tsp;
vinegar – 1-2 tbsp;
vegetable oil – 4 tbsp.

Step-by-step cooking recipe:

First you need to prepare the oyster mushrooms. They need to be disassembled, washed from dirt and cut into several parts. The pieces should come out quite large.
At this time, pour 1.5 liters of water into a saucepan and put on fire. As soon as the water boils, add a tablespoon of salt to it. After this, carefully add the mushrooms prepared in advance. Mushrooms need to be cooked for about 10 minutes. If they are young, it will take less time. The older the mushroom, the longer the cooking time.
At this time, you need to prepare the onions. A small blue onion needs to be cut into half rings. Or you can take half a large onion and also cut into half rings.
Peel the garlic. You only need 2 cloves. They need to be finely chopped.
After this you need to prepare the pepper. One small red sweet pepper will be enough. It needs to be cut into thin rings or half rings.
After the mushrooms have been boiled, they must be removed from the water and allowed to cool at room temperature.
At this time, you need to prepare the parsley and dill. They need to be washed and finely chopped.
Place all previously chopped vegetables and herbs in one bowl. Add 1 spoon of salt and sugar and stir. Season everything with additional vegetable oil and vinegar. Mix everything thoroughly and then add the already cooled mushrooms.
After this, the mixed salad must be placed in the refrigerator. In 1 hour everything will be marinated and will be in delicious harmony with each other.

Oyster mushroom salad is ready. It is worth considering that it can be stored in the refrigerator for no more than 1 week.

Cooking time

Fresh oyster mushrooms cook quite quickly. Cooking time depends on what dish the mushrooms are intended for:

for soup and salad – 25 minutes;
for subsequent frying and stewing – 5 minutes;
for marinade – 25 minutes;
caps for pickling - 10 minutes.

The readiness of oyster mushrooms is determined in the same way as other crops. Raw mushrooms float on the surface, boiled mushrooms sink to the bottom.

Frozen oyster mushrooms are prepared in the same way as fresh ones, but require preliminary defrosting. To do this, place them in a colander to drain the liquid and leave them at room temperature. Average defrosting time is 4 hours.

How to cook oyster mushroom soup

With the arrival of late October and early November, mushrooms such as oyster mushrooms ripen in the forests. Housewives often pickle them, pickle them, or simply freeze them in the freezer. But oyster mushroom soup is no less tasty and aromatic. This miracle soup turns out to be very healthy, with a rich, pronounced taste. Below is the simplest and cheapest recipe for oyster mushroom soup. All the ingredients are always available in the kitchen; you just need to collect oyster mushrooms in the forest.

Ingredients:

oyster mushrooms – 400 g;
potatoes – 8 pcs.;
carrots – 2 pcs.;
onions – 2 pcs.;
butter – 100 g;
sunflower oil – 30 ml;
salt – 12 g;
seasonings - to taste;
bay leaf – 2 pcs.;
parsley and dill - 2 sprigs each.

The ingredients presented in the recipe are indicated in the ratio for a 4-liter pan; if the container is smaller, simply reduce their quantity a little.

Step-by-step preparation:

Put a piece of butter in a saucepan (half the amount specified in the recipe), pour in sunflower oil.
Peel the onions and carrots, wash them, chop the onions into fine crumbs, and chop the carrots on a fine grater. You don’t have to grate the carrots, but cut them into large slices, cut the onion into half rings.
Place the container with oil on moderate heat and heat well. When the oil is hot, add the carrots and onions and fry with frequent stirring for about 7 minutes.
Wash the oyster mushrooms, boil a little in a separate container in salted water, cool. Cut off the bottom, hard part of the oyster mushrooms and chop with a knife. If the oyster mushrooms are very young, then you don’t have to cut them with a knife, but just lightly break them with your hands.
Add oyster mushrooms to the fried vegetables, stir, fry together for 5-6 minutes.
Add peeled potatoes, cut into large cubes, into the pan, mix everything, add water, turn up the heat a little more and cook the soup until tender.
When the liquid in the soup boils, adjust the soup for salt and add any seasonings. If there are no seasonings, then you can simply add black and red peppers, ground and dry peppercorns to the soup.
Add the remaining butter, dill, parsley, bay leaf to the soup, stir and boil the soup for 8 minutes.
Turn off the heat and leave the soup covered to steep for a few minutes.

Serve on the table, pour into plates, add 1 tablespoon of sour cream if desired. That's all, the aromatic oyster mushroom soup is ready. Try to cook, enjoy a touch of summer freshness in the autumn, cool season.

Sources:

https://www.youtube.com/watch?v=8grLOlgCEho https://www.youtube.com/watch?v=oL8fOYdXMqs https://www.youtube.com/watch?v=Tdhqxmqseow https://www .youtube.com/watch?v=FdVMsMf1KZY https://www.youtube.com/watch?v=TWAi5ueCOEU

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