Fried oyster mushrooms with potatoes are a favorite dish of many people. And this is not easy. Oyster mushrooms taste like everyone’s favorite meadow mushrooms, which are almost impossible to get in an urban environment. And oyster mushrooms are grown on an industrial scale, which makes it possible to eat potatoes with mushrooms deliciously and inexpensively. In this article, we will look at how to properly cook fried oyster mushrooms with potatoes, and what can be added to improve the taste.
Oyster mushrooms: features
Oyster mushrooms grow on trees in the wild.
But people have long learned to grow these mushrooms under artificial conditions. Oyster mushrooms are much less common on supermarket shelves than champignons, but their taste is in no way inferior to their more famous brother. And if prepared correctly, a dish of oyster mushrooms will turn out satisfying, juicy and healthy. Gratin is one of the options for potatoes with oyster mushrooms.
Oyster mushrooms are large mushrooms with a gray or grayish-brown cap. The dense and hard legs are not eaten, but the caps have been prepared for a very long time. Oyster mushrooms go well with fried potatoes, which are suitable both as a side dish and as a main dish.
Oyster mushrooms themselves are low-calorie and can be an element of the diet menu. But fried in oil with potatoes and with the addition of other ingredients, mushrooms become a satisfying and nutritious dish.
Oyster mushroom caps are very fragile and can break during cooking. They should be washed carefully; you can wipe them with a damp, clean sponge. Before frying, you can boil the mushrooms for 5 minutes, but this is not necessary. The product contains a lot of water, which is released during frying.
How to choose the right ingredients
- When choosing oyster mushrooms, you should be guided by the color of the cap - the lighter, the better. Color speaks not so much about age as about taste. Light-colored caps emit more aroma.
- No other mushrooms except oyster mushrooms are suitable for sauce for fried potatoes simply because they have unique taste qualities.
- You need a little sour cream in the sauce , and it is better to add a low-fat product.
- If instead of sunflower oil for frying you use olive or flaxseed oil (well, this is not for everyone), the calorie content of the dish will be significantly reduced .
Oyster mushrooms with potatoes in a frying pan
Oyster mushrooms with potatoes in a frying pan
A simple and popular recipe that will help feed the whole family. Potatoes with mushrooms are prepared quickly, and it is difficult to spoil this dish. The whole family will love the win-win combination of oyster mushrooms and potatoes.
Ingredients (for 2 servings)
- 5 medium-sized potato tubers;
- 300 grams of oyster mushrooms;
- 1 medium onion;
- Vegetable or olive oil;
- Salt, pepper and other seasonings to taste.
First of all, you need to prepare all the products: peel the potatoes and cut them into strips or cubes (the size of the slices is determined by taste), peel the onion, thoroughly rinse and carefully dry the oyster mushrooms.
Heat refined vegetable or olive oil in a frying pan. Potatoes take longer to fry than mushrooms, so you need to put them in the pan earlier. Cook over moderate heat, stirring occasionally to prevent the dish from burning.
While the potatoes are cooking, slice the mushrooms into thin slices. Add to potatoes 5-7 minutes after the start of frying. Stir gently, being careful not to damage the oyster mushrooms.
To taste, you can add onion to the dish: cut it into small cubes and add to the mushrooms and potatoes 2-3 minutes before the end of cooking. Salt and pepper, add your favorite spices. Stir again so that the oyster mushrooms give off the taste of the potatoes, and the onions add sweetness and piquancy.
It is better to serve the dish to the table immediately, hot. You can sprinkle fried oyster mushrooms with herbs.
Cooking secrets
Despite the simplicity of preparing the dish, there are certain tricks that will help make it even tastier. Here's how to fry oyster mushrooms with potatoes in a frying pan to always get excellent results .
It is best to fry the mushrooms separately from the potatoes, otherwise they may burn.- Before frying, it is useful to pour boiling water over the potatoes and leave for two to three minutes, and then pour cold water over them for five minutes. Then dry with a towel and fry.
- It is necessary to salt the potatoes at the end of cooking, then a crispy crust is guaranteed.
- An equally important component in this dish is onion. It is thinly sliced and added a few minutes before it is ready. When the onion turns golden, the dish is ready.
- During heat treatment, mushrooms boil down and lose their original appearance. Therefore, it is better to cut them into large slices before cooking.
- For frying, it is better to use potato varieties with little starch, otherwise the slices will fall apart and break when stirred.
In an identical way, you can fry potatoes with other mushrooms - honey mushrooms, chanterelles or champignons. To save time, potatoes and oyster mushrooms can be prepared for future use. To do this, pre-washed potatoes are peeled, oyster mushrooms are washed and cut. Dry and place individually in the freezer - on parchment or baking paper.
After freezing, each ingredient is transferred into portioned bags or containers and placed in the freezer. Products prepared in this way retain freshness and taste, and cook much faster.
Oyster mushrooms with potatoes, sour cream and cheese
A hearty version of the dish that will become a complete lunch. This recipe is higher in calories, so it is not suitable for a diet. Preparing the dish will take about 15 minutes.
Ingredients (for 2 servings)
- 5 medium-sized potato tubers;
- 300 grams of oyster mushrooms;
- 1 onion;
- 150 grams of hard cheese;
- 150 ml sour cream;
- salt, pepper and spices to taste.
Prepare potatoes, mushrooms and onions. Peel the potato tubers, rinse and cut into thin cubes. Fry in a frying pan until fully cooked using refined sunflower or olive oil. Place the fried potatoes in a bowl with thick walls.
Peel the onion, chop and cook until golden brown over low heat. Add to potatoes and stir.
Cut oyster mushrooms into slices or cubes. Fry them for 5 minutes, stirring gently, remove from heat and add to the onion and potato mixture.
Grind hard cheese on a fine grater. Maasdam or Parmesan works well. Sprinkle cheese over potato and oyster mushroom mixture. Add all the sour cream, salt and pepper to taste, add seasonings. Stir and place on low heat. Simmer for 3-5 minutes.
Serve immediately, directly in the bowl. The dish is suitable as a side dish for chicken or fish.
Gratin
Mushroom gratin Gratin
is an exquisite dish that will be appropriate even on a festive table. The creamy sauce will highlight the taste of mushrooms and potatoes, and the spices will add piquancy. The French recipe is not at all difficult to prepare, but will add variety to the everyday menu.
Ingredients (for two servings)
- 5 medium-sized potato tubers;
- 300 grams of oyster mushrooms;
- 0.5 cups of boiling water;
- 25 grams of dried mushrooms;
- 1 tbsp. heavy cream;
- 1 tbsp. soft butter;
- 2 sprigs of thyme;
- 1 clove of garlic;
- 0.5 cups fresh milk;
- salt, spices, spices to taste.
Place dried mushrooms in a deep bowl with thick walls and pour boiling water over them. Set the dishes aside and prepare the potatoes. Peel the tubers, cut into thin slices and place in a deep saucepan.
Grind the garlic using a press or cut into thin pieces. Place on top of the sliced potatoes and place thyme sprigs on top.
Mix mushroom broth with milk. Pour the resulting mixture over the potatoes. Place the pan on the stove over high heat. Remove 8 minutes after boiling.
Prepare oyster mushrooms. Rinse them thoroughly, dry and cut into even slices, circles or cubes. Fry in butter until fully cooked.
Grease the bottom and walls of a heat-resistant dish with butter. Place soft potatoes in an even layer, add salt and spices to taste. Place fried oyster mushrooms on top.
Mix the broth in which the potatoes were cooked with cream and mix thoroughly. Pour the resulting creamy sauce over the potatoes and oyster mushrooms. Place in the oven to bake at 190-200 degrees. The dish is ready in about 20 minutes.
Serve hot, sprinkled with herbs.
Oyster mushrooms with potatoes in a slow cooker
Oyster mushrooms with potatoes
If you have very little time, but you need a delicious lunch, you can prepare a flavorful and satisfying dish in a slow cooker. It will remain juicy, satisfying and healthy, and it will require even less effort to prepare.
Ingredients
- 5 medium-sized potato tubers;
- 300 grams of oyster mushrooms;
- 1 onion;
- vegetable or olive oil;
- dill, parsley or other greens;
- salt and spices to taste.
Prepare potatoes, mushrooms and onions. Peel the potato tubers and cut into equal-sized slices. Wash the oyster mushrooms, dry them and cut them into small cubes or slices. Remove the peel from the onion and cut into small cubes.
Add sunflower or olive oil to the multicooker bowl and add potatoes. Select the “Frying” program and set the timer for 5 minutes. Then add the mushrooms, carefully mix them with the potatoes, select the same program and run again for 5 minutes.
Lastly, onions are added to the main mass. In addition, at this moment you need to add two tablespoons of water. Close the bowl, select the “Frying” mode and set the cooking time to 20 minutes. Stir the potatoes, mushrooms and onions every 5-10 minutes to maintain the consistency of the dish.
If you want an appetizing crispy crust, remove the multicooker lid 2-3 minutes before the end of cooking. Add salt and spices.
The dish is served hot, it can be reheated without losing its taste. Sprinkle with herbs or cheese before serving.
Oyster mushrooms with potatoes and pork
Oyster mushrooms with potatoes and pork
You can add meat to the classic recipe. Then you will get a very satisfying and high-calorie dish that both men and children will like. This is a complete meal, easy to prepare and accessible to any housewife.
Ingredients (for 2 servings)
- 5 medium-sized potato tubers;
- 300 grams of oyster mushrooms;
- 350 grams of pork (neck);
- 1 medium onion;
- 200 ml low-fat sour cream;
- Vegetable or olive oil;
- Salt, pepper, spices to taste;
- Bay leaf – 2 pieces;
- Parsley and dill to taste.
First of all, it is important to properly process the meat: remove film, fat and all veins, rinse and dry with a paper towel. Cut the pork into cubes and strips, rub with spices or marinate to taste.
Next, you need to prepare the oyster mushrooms: carefully wash them, select large mushrooms, cut into cubes or slices, being careful not to damage the fragile structure of the mushrooms.
Peel the onion and cut into large rings or half rings. You can lightly fry it right away, or add it towards the end of cooking.
Peel the tubers. Wash each one and cut into large rings or strips. Heat olive or sunflower oil in a deep frying pan, add meat and fry until it turns golden brown. Then add the onion and simmer for another 5 minutes.
Mix the meat and potatoes, add a little water if necessary, cover and simmer for 10 minutes. After this, add oyster mushrooms to the dish. Salt and pepper to taste, add spices.
If little liquid comes out, add a little more hot water so that it lightly covers the mushrooms. Cover with a lid and simmer over low heat for 40 minutes. There is no need to stir the dish during this time.
After 40 minutes, pour in sour cream and add bay leaf. Stir lightly and cover again. Leave on low heat for 15 minutes.
The dish is ready. It can be served for lunch as a main menu item. As a side dish you should add salad, cucumbers or Chinese cabbage, seasoned with balsamic vinegar or lemon juice.
Tips for the recipe
Any recipes have their own secrets and subtleties of preparation. To avoid mistakes and properly prepare potatoes with dietary oyster mushrooms, we suggest using the following tips:
- When buying mushrooms, pay attention to their quality: fresh, elastic to the touch, without spots on the caps;
- There is no need to boil this type of mushroom;
- deep frying is possible if the oil in the frying pan is very hot;
- It is better to chop the mushrooms coarsely; during the frying process they significantly decrease in size;
- It is advisable to use red potato varieties containing less starch;
- mustard oil in a small amount will add flavor and color to the potatoes;
- salt the dish when it is almost ready.
Using the recipes and tips, you can easily prepare a very tasty and therefore healthy dish. After all, everything that is eaten with appetite will bring not only taste pleasure, but also benefits to the body.
