Oyster mushrooms in a slow cooker. How to cook oyster mushrooms in a slow cooker. Simple recipes for oyster mushrooms in a slow cooker for every taste: fried, stewed and pickled.

According to avid mushroom eaters, oyster mushrooms are very “convenient” mushrooms, since they are grown and sold all year round. In addition to their wonderful taste, they also have high nutritional value and can be compared in nutritional value to meat. Oyster mushrooms are combined with a huge number of products, they make incredibly appetizing and satisfying dishes - soups, stews, appetizers, cutlets. If you want to diversify your family’s diet with these mushrooms, then we have collected recipes for oyster mushrooms in a slow cooker just for you.

Whatever you do with oyster mushrooms - pickled, fried, stewed, pickled or fermented - you will get an excellent quality dish that can be served with meat, poultry, vegetables, pasta, rice and buckwheat. Take out the oyster mushrooms, turn on your miracle pot and start creating!

Rich oyster mushroom soup in a slow cooker

Products for cooking:

oyster mushrooms – 0.5 kg;
potatoes – 5 pcs.;
onions – 1 pc.;
carrot – 1 pc.;
tomato – 1 pc.;
water – 1.5 l;
vegetable oil – 2 tbsp. l.;
fresh herbs – 1 bunch;
salt, ground black pepper and other spices to taste.

Preparing oyster mushroom soup in a slow cooker does not take much time:

Rinse the mushrooms in running water and cut them into pieces.
Peel the onions and carrots, chop the vegetables - finely dice the onion and coarse shavings of the carrots on a grater. Pour a little oil into the bowl and prepare a ruddy “frying” of vegetables in the “Baking” mode.
Immerse the tomato in boiling water for a minute so that it can easily part with its skin, cut into medium-sized strips or cubes and add it to the vegetable “frying”.
Peel the potatoes and cut into cubes. Place the potatoes and oyster mushrooms in the multi-oven bowl. Then pour hot water. At the same stage, season the future soup with salt and spices.
Close the device with the lid and activate the “Extinguishing” program, program the timer for 40 minutes.
Add chopped greens to the prepared oyster mushroom soup in a slow cooker and keep the soup in the “Warm” mode for the next 10 minutes. During this time, the dish will be saturated with the aroma of mushrooms and herbs, infused and become incredibly tasty.

Selection and preparation of ingredients

Oyster mushrooms are most often used in homemade food - their mild taste and aroma are quite suitable for various dishes.

Important! To avoid purchasing stale mushrooms, it is best not to buy oyster mushrooms that are packaged in cling film.

When purchasing mushrooms at the market or in a store, you should know the signs of their freshness, since the quality of the finished food will depend on this:

mushrooms are small in size, without cracked edges, color is light gray;
upon visual inspection there should be no defects, damage or dark spots on both the stem and the cap of the mushroom;
The pulp is white, elastic and juicy, without an unpleasant odor.

Oyster mushrooms are mushrooms that do not require special preparation. It is enough to rinse them under running water and dry them.

Oyster mushrooms with potatoes in a slow cooker

Products you will need in the kitchen:

oyster mushrooms – 300 g;
potatoes - 4 tubers;
onions – 1 pc.;
milk – 200 ml;
water – 100 ml;
butter – 2 tbsp. l.;
wheat flour – 1 tbsp. l.;
bay leaf – 2 pcs.;
black pepper – 5 peas;
salt – 1 tsp. no slide.

How to cook oyster mushrooms with potatoes in a slow cooker:

Peel and chop the onion into half rings. Set the multi-oven to the “Baking” mode, put a piece of butter in the bowl and fry the onion slices until golden brown.
Cut the peeled potato tubers into cubes, and the mushrooms washed in running water into large strips. Place the ingredients in the slow cooker. Then fill in the water.
Pour milk into the flour in small portions, stirring constantly. After making sure there are no lumps, pour the mixture into the slow cooker. Salt the ingredients, add bay leaf and black peppercorns. Close the appliance with a lid and set it to “Stew” for 40 minutes.

Recipe for cooking oyster mushrooms with potatoes in a slow cooker

The recipe for oyster mushrooms with potatoes in a slow cooker belongs to the classic category, so it will never go out of style.

Oyster mushrooms – 600 g;
Potatoes – 600 g;
Onion – 3 pcs.;
Seasoning for potatoes – 1 tsp;
Salt - to taste;
Basil greens;
Refined oil;
Cream – 100 ml;
Water – 200 ml.

How to cook oyster mushrooms with potatoes in a slow cooker to please your family with a delicious dish? The basic rule is never use too many spices so as not to overwhelm the taste of the mushrooms.

Peel, wash and cut the onion into thin half rings.

Peel the mushrooms from the mycelium, rinse under running water and cut into large cubes.

Pour oil into the multicooker bowl, turn on the “Porridge” mode and add the onion, fry for 5 minutes until soft.

Add the mushrooms to the onion, cover with a lid and let simmer for 15 minutes.

Peel the potatoes, wash them, cut them into cubes, place them in a slow cooker on top of the mushrooms, add salt and sprinkle with potato seasoning.

Pour in sour cream, water, stir, close the lid and put it back in the “Porridge” mode for about 40 minutes. During this time, the potatoes and mushrooms will be thoroughly stewed and saturated with each other’s aroma.

Before serving, decorate the plates with the dish with chopped basil. Prepare a salad of fresh cucumbers and tomatoes, which will be a good addition to the main dish. Your household will be grateful to you for such a delicious dinner.

Chicken breast with oyster mushrooms in a slow cooker

Products from which we will cook:

oyster mushrooms – 400 g;
chicken breast - 400 g;
potatoes – 5 pcs.;
onions – 1 pc.;
cheese like "Kostroma" - 100 g;
olive oil – 4 tbsp. l.;
salt, pepper - to taste.

The procedure for preparing chicken breast with oyster mushrooms in a slow cooker:

First of all, turn on the multi-oven and set it to “Baking” for 20 minutes.
Fill a bowl with olive oil and fry a finely chopped onion in it.
Chop the mushrooms coarsely and add to the onion. Fry the food until half cooked, and then add small pieces of chicken breast to it. Stirring the ingredients occasionally, fry until the timer sounds.
While the multi-oven is working, take care of the potatoes. Cut the peeled tubers into large cubes and then place them in a bowl where the breast with oyster mushrooms has already been fried. Place the appliance on the “Extinguishing” program and set the timer for 1.5 hours.
When there are 15 - 20 minutes left before the end of the program, add cheese shavings to the multicooker. Do not open the lid immediately as soon as the signal sounds, wait a little longer so that the potatoes and chicken pieces are fully saturated with the unusually appetizing aroma of mushrooms.

Step-by-step preparation:

Set the “Baking” program, pour in the oil.
Cut the onion into half rings, carrots into strips, mushrooms into large pieces.
Pour the onion into the bowl and fry for 2-3 minutes.
Add carrots to the onion, add mushrooms and fry for 5 minutes, stirring.
Cut the potatoes into large cubes and place in a bowl. Fry for 25 minutes with the lid closed. During this time, stir oyster mushrooms with potatoes in a slow cooker 2-3 times.
When the potatoes are cooked (1-2 minutes before the end of the specified time), place finely chopped garlic in the bowl of the device, add salt and spices. Mix all ingredients thoroughly. After turning off the device, leave the fried potatoes with oyster mushrooms in the multicooker under the closed lid for another 5 minutes.

If desired, you can add finely chopped herbs to the dish at the very end of cooking. When serving, homemade potatoes can be complemented with a delicious creamy sauce.

To prepare tender potatoes with oyster mushrooms, cream sauce or sour cream can be added to the multicooker bowl during cooking.

Oyster mushrooms with sour cream in a slow cooker

Prepare the following products:

oyster mushrooms – 0.7 kg;
high fat sour cream – 75 g;
butter – 2 tbsp. l.;
garlic - 2 cloves;
salt, mixture of Provence herbs - to taste.

A step-by-step recipe will help you prepare this simple but very tasty dish:

Rinse the mushrooms in water, dry and cut into large pieces.
Place butter in a slow cooker and spread it over the bottom and sides of the bowl. Please note that vegetable oil is not suitable for preparing this dish - the product will not emphasize the divine aroma as much as butter will.
After oil, add mushrooms to the bowl.
Peel and pass the garlic cloves through a press, and then evenly spread this paste over the oyster mushrooms.
Salt the ingredients and add Provençal seasoning.
Pour 1.5 cups of water into the sour cream and pour this sauce into the multibowl.
Place the device in the “Extinguishing” mode for 25 minutes. When this time has elapsed, open the lid, stir the oyster mushrooms with sour cream in the slow cooker, and then leave the dish in the “Keep Warm” mode for another 15 minutes. While the mushrooms are simmering, boil the rice, season with fresh herbs and serve along with the oyster mushrooms.

Recipe for “Stewed potatoes with mushrooms in a slow cooker”:

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Stir several times during cooking.

Buckwheat with oyster mushrooms in a slow cooker

You will need the following ingredients:

oyster mushrooms – 0.6 kg;
buckwheat – 1.5 tbsp;
large onion – 1 pc.;
water – 2 tbsp.;
butter – 3 tbsp. l.;
laurel leaf – 2 pcs.;
salt, ground black pepper - to taste.

The procedure for preparing oyster mushrooms with buckwheat in a slow cooker:

Peel the onion and finely chop. Fry it in a slow cooker in butter until a beautiful golden color appears. Use the "Frying" program.
Cut the washed oyster mushrooms into large pieces. Add the mushrooms to the onion fry and cook until the juice has evaporated.
Sort and rinse the buckwheat, place it in a multi-bowl, add water, add salt, spices, bay leaf and stir.
Activate the “Bake” or “Soup” mode for 35 minutes. The lid can be lifted only after the timer notifies that the dish is ready.
Ready-made buckwheat with oyster mushrooms is served hot with fresh herbs.

Preparation

Wash the mushrooms, potatoes and onions thoroughly. Peel the onions and chop finely. Pour vegetable oil into the multicooker bowl. In the “Baking” mode, fry the onion until golden brown. This usually takes 10-15 minutes. Don't forget to stir and don't close the lid.

Cut the oyster mushrooms into strips or small cubes. Add to the onion fry and stir.

Cut the potatoes into medium-sized cubes. Also put it in a bowl, mix it all. Season with salt, pepper and sauce.

The sauce is prepared as follows: in a separate bowl, dilute the sour cream with water. Melt the butter in a frying pan, quickly brown a couple of tablespoons of flour in it, add the fried flour along with the melted butter into the sour cream. Add some salt and stir.

Cook the potatoes with mushrooms covered in sauce with the lid closed in the “Stew” mode. Cooking time 1 hour. After the signal, open the lid, stir the contents of the bowl and set the “Keep warm” mode. Simmer the potatoes and mushrooms for another 15-20 minutes, then transfer them from the bowl to another bowl and serve immediately.

Potatoes with mushrooms in a slow cooker can serve as a side dish for meat and fish, or as an independent dish.

We also recommend preparing amazingly tasty potatoes and meat in a slow cooker.

Pickled oyster mushrooms in a slow cooker

Take:

oyster mushrooms – 1 kg;
corn oil – 100 m;
vinegar 9% - 8 tbsp. l.;
table salt - 1 tbsp. l.;
granulated sugar – 2 tbsp. l.;
allspice peas – 5 pcs.;
black peppercorns - 8 pcs.;
laurel leaf – 3 pcs.

To pickle oyster mushrooms in a slow cooker, follow the instructions:

Rinse the mushrooms under the tap and then cut off the bottoms of the stems.
Place small mushrooms whole in the multicooker bowl, and cut large mushrooms into pieces.
Cover the oyster mushrooms with sugar, add salt, add bay leaves, black peppercorns and allspice.
Heat water to a boil and completely pour it over the mushrooms.
Start the “Quenching” program for a quarter of an hour. This time is enough for the oyster mushrooms to absorb the juices of the marinade, but not cook.
When you hear the program end signal, open the multi-oven and add oil and vinegar to the marinade. Please note that vinegar is not added to boiling water. First, wait until the boil subsides, and then pour out the vinegar.
Close the lid and set to “Stew” for 5 minutes. Now the oyster mushrooms will absorb the oil and vinegar, after which they can safely be called pickled. When the program ends, do not rush to remove the mushrooms from the multicooker. Let them cool completely first.
You can treat your household to pickled oyster mushrooms in a slow cooker after 4 hours. If desired, decorate the mushrooms with thin onion rings or half rings.

Rice with oyster mushrooms in a slow cooker

Required Products:

oyster mushrooms – 0.7 kg;
long grain rice - 1 tbsp.;
large onion – 1 pc.;
sweet pepper – 2 pcs.;
tomatoes – 3 pcs.;
medium-sized carrot – 1 pc.;
water – 1.5 tbsp.;
a piece of butter;
ready-made pepper mixture – 1 tsp;
salt;
a bunch of green onions.

Cooking rice with oyster mushrooms in a slow cooker is as easy as shelling pears:

Wash and peel the vegetables, then chop finely.
Start the multi-oven for 10 minutes in the “Baking” mode, place the butter and chopped vegetables into the bowl.
Prepare oyster mushrooms: wash, cut off damaged and darkened areas with a knife, cut large specimens into medium-sized pieces. Add the mushroom slices to the vegetables and fry for another quarter of an hour.
Rinse the rice several times, place it in a bowl, add salt and pepper mixture, pour hot water over the ingredients and stir.
Turn on the “Pilaf” program, close the device and wait for the smart technology to notify you that the rice with oyster mushrooms is ready in the multicooker.
Serve the finished dish hot, after garnishing it with finely chopped green onions. A vegetable salad will be an excellent complement to rice with an incredibly pronounced mushroom aroma.

Step-by-step recipe with photos

If you come across a fat, domestic bird, be it a chicken, duck or goose, cut off the fat, cook potatoes with it, it’s very tasty!;) I did just that - I cooked potatoes with mushrooms in a slow cooker in aromatic chicken fat, it turned out delicious side dish, you'll lick your fingers :))

So, what do we need to prepare potatoes with oyster mushrooms in a slow cooker? Take chicken, goose or duck fat (or sunflower oil in extreme cases), onions, oyster mushrooms or champignons, potatoes, water, salt, ground black pepper, garlic.

Chop the fat finely and place it in a multicooker saucepan. If you are not cooking in a slow cooker, then take a cauldron or saucepan. On the “frying” program, render as much fat as possible.

Add chopped onions and oyster mushrooms to the fat. Cut the onions and mushrooms either into cubes or into strips, it’s not so important.

Fry it all together for 5 minutes.

While the onions and mushrooms are fried in fat, peel the potatoes and cut into slices, cubes or cubes. Place the washed and dried potatoes in a multicooker saucepan, pour in hot water and add salt to taste.

Cook potatoes with oyster mushrooms in a multicooker for 40 minutes (stewing program), stirring them once about 20 minutes after turning on the program. Finally, add garlic (slices) and ground pepper to taste to the potatoes, stir and let stand for 5 minutes.

Potatoes with mushrooms in fat are ready, serve it as a side dish.

Do you want to please your family with a tasty and satisfying dish, but don’t have time for culinary delights? We offer a recipe for roasted oyster mushrooms and potatoes in a slow cooker. But how to cook oyster mushrooms so that they turn out soft and appetizing? More on this later.

Fried oyster mushrooms in a slow cooker

We will create a dish that will delight your whole family from the following products:

oyster mushrooms – 0.6 kg;
bulbs – 3 pcs.;
garlic cloves – 2 pcs.;
salt;
oregano – 1 tsp;
ground black pepper – 0.5 tsp;
olive oil for frying.

The procedure is as follows:

Separate the oyster mushrooms into individual mushrooms, rinse in cold water, dry and cut into small, neat bars.
Peel and dice the onions.
Oil the multi-bowl, then add the chopped onion and stir until golden brown. On “Baking” it will take you 7 – 8 minutes.
Now add the mushrooms to the onion fry, salt the ingredients, and also add oregano and pepper. Mix the ingredients thoroughly to distribute the spices evenly. Fry on the “Baking” for a little less than half an hour.
To give the dish more fat and nutrition, a few minutes before the end of frying, season the mushrooms with 3 tbsp. l. heavy cream.
After the timer signal, open the multicooker and sprinkle the mushrooms with finely chopped garlic, then let the dish brew for 10 - 15 minutes.
Before serving, garnish the prepared fried mushrooms in a slow cooker with chopped fresh or dried basil.