Oyster mushrooms are a tasty and healthy product used to prepare various dishes. In order to eat oyster mushrooms at any time of the year, they can be canned, frozen or dried. It is the drying of mushrooms, unlike other methods, that preserves all the beneficial substances, vitamins and microelements in oyster mushrooms.
Are oyster mushrooms dried?
A lot of information can be found on the Internet about how to dry champignons and other mushrooms, but they rarely write about how to dry oyster mushrooms. Therefore, sometimes people wonder whether they can be dried at all. And the answer to this question is positive. Oyster mushrooms contain little water, so they are easy to dry and will keep for a very long time. When dried, mushrooms will take up little space, but the choice of where to use them is huge.
In addition, when oyster mushrooms are dried, beneficial substances and vitamins are not lost. If, of course, you know certain rules.
Preparing oyster mushrooms for drying
Ideally, mushrooms are sent for drying immediately after collection, but this significantly reduces the shelf life of the product.
Preliminary preparation includes inspection of the harvested crop and removal of potential sources of infection. In the future, this may cause the dried mushroom to rot.
Even freshly picked mushrooms are not always in perfect condition, not to mention the harvest that has been harvested for a long time. Hats are cleaned of dirt. But since it is highly not recommended to wet oyster mushrooms, like any other mushrooms before drying, it is enough to simply wipe the surface with a soft, thick cloth, sponge or brush. If a damaged area is found, it is carefully cut off with a knife.
For large oyster mushrooms, it is advisable to separate the stem and cap. Small fungi are dried whole.
Drying methods
You can dry mushrooms either in the fresh air or using a special device - an electric dryer.
Outdoors
This method is good because it does not require any additional equipment and is easy to use at home.
However, there is a downside to this drying method: you can dry mushrooms only in dry, hot and sunny weather.
Drying is performed according to the following algorithm:
- Place the prepared oyster mushrooms in one layer on paper and place in the sun for three hours. The place where the mushrooms are located should not only be hot, but also well ventilated.
- During this time, the mushrooms will not dry out completely, but will only become slightly wilted. They should be strung on a thick thread or wire. If you are using thread, thread it through the needle to make the job easier.
- Hang the oyster mushrooms in a dry and very warm place for a day. A place near the stove in the kitchen may be suitable.
In an electric dryer
Drying mushrooms using a special device is much faster and easier. The electric dryer can also be used for preparing dried fruits and drying vegetables.
In order to dry mushrooms in this way you need:
- Place the prepared oyster mushrooms in a special sieve from an electric dryer, and then place it in the device as indicated in the instructions.
- The device should be set to a temperature of 50 degrees for 2 hours.
- After 2 hours, increase the temperature in the dryer to 75 degrees.
- Dry the mushrooms until completely dry. This usually takes up to 12 hours.
In the oven
In addition to using an electric dryer, you can try drying the mushrooms in the oven. How to do this correctly, watch the video:
How to dry oyster mushrooms at home - tips and tricks
Oyster mushrooms are mushrooms with excellent taste that work equally well in different dishes. Therefore, the question of how to dry oyster mushrooms at home with the arrival of the mushroom season becomes relevant. Thanks to the dehydration process, they retain all the beneficial substances and do not change the original taste.
Preparing oyster mushrooms for drying
Ideally, mushrooms are sent for drying immediately after collection, but this significantly reduces the shelf life of the product.
Preliminary preparation includes inspection of the harvested crop and removal of potential sources of infection. In the future, this may cause the dried mushroom to rot.
Even freshly picked mushrooms are not always in perfect condition, not to mention the harvest that has been harvested for a long time. Hats are cleaned of dirt. But since it is highly not recommended to wet oyster mushrooms, like any other mushrooms before drying, it is enough to simply wipe the surface with a soft, thick cloth, sponge or brush. If a damaged area is found, it is carefully cut off with a knife.
For large oyster mushrooms, it is advisable to separate the stem and cap. Small fungi are dried whole.
Drying options
There are three main ways to dry oyster mushrooms for the winter. This can be done in the oven, in the open air and using an electric dryer.
Oyster mushrooms are properly dried when they remain slightly flexible, but break easily when you try to fold them.
How to dry oyster mushrooms at home in the oven
The method is convenient and, most importantly, affordable, since an oven can be found in any kitchen.
Needs to be prepared:
- mushrooms;
- large baking tray;
- baking paper;
- wooden sticks;
- vegetable oil, approximately two to three tablespoons.
Using an oven to dry oyster mushrooms is only permitted if the heat conditions can be accurately controlled.
Preparation:
- Cover a baking sheet with parchment. If the latter is not present, then lightly grease the surface of the tray with vegetable oil.
- Pierce the prepared fruit bodies onto wooden skewers. The distance between them is up to 5 mm.
- Place the oyster mushrooms prepared for drying on a baking sheet.
- During the first hour and a half, drying is carried out at a temperature of +50°C.
- After this, the indicator rises to +70°C. Supported for two hours.
- Then the heating is reduced to +55°C and maintained for another two hours.
- large tray or baking tray;
- large needle;
- strong thread (an alternative is fishing line).
During the drying process, it is necessary to open the oven approximately once an hour to turn over the mushroom sticks and check them for readiness. The finished oyster mushrooms are removed from the oven, and the rest are dried.
You can dry oyster mushrooms at home in the oven without using skewers. In this case, the fruiting bodies are laid out on a parchment-lined baking sheet with their caps facing up. Drying is carried out with the oven door not completely closed. The temperature is the same.
Drying oyster mushrooms in the fresh air
At home, you can dry oyster mushrooms in the open air. In this case, dehydration of the mushrooms occurs naturally. But it has one significant drawback - this can only be done in hot and dry weather.
Needs to be prepared:
In order for oyster mushrooms to dry properly, you need to choose the right place. It should be ventilated, but protected from open rays of the sun.
Preparation:
In this form, oyster mushrooms should hang for at least a day. If there is not enough time, then drying must be continued.
The process of drying oyster mushrooms in an electric dryer
If he talks about how to cook dried oyster mushrooms in an electric dryer, then this is perhaps the easiest way.
The process includes the following steps:
On average, oyster mushrooms will spend about 12 hours in an electric dryer.
Storing dried oyster mushrooms
Is it possible to dry oyster mushrooms? We figured it out. But an equally important point is the organization of product storage and the creation of optimal conditions.
Primary requirements:
- For storage it is necessary to choose dry rooms. Even if the humidity rises periodically, the product will become damp and the mushrooms will become unsuitable for consumption.
- Storage temperature – from +18°C and above.
- After drying, mushrooms especially actively absorb any foreign odors. For this reason, keep the product separate from other products with strong aromas. This is especially true for all types of spices.
- Thick paper bags, plastic containers or glass jars are ideal for storage. The latter periodically need to be opened and mixed. This will ensure their ventilation.
If you follow the recommendations, dried oyster mushrooms will keep well for two to three years.
Dried oyster mushrooms are a product that is quite popular. After all, in this form the harvest will be perfectly preserved throughout the winter. Both preparation and drying itself do not take much time, especially if assistant devices are used for this - an oven or an electric dryer.
When favorable conditions are created, dried oyster mushrooms can be stored without loss of quality for up to three years. Moreover, they can be used in different dishes.
Video recipe on how to dry oyster mushrooms at home
www.Glav-Dacha.ru
How to determine readiness?
When drying oyster mushrooms, especially in a dryer, it is easy to miss the moment when the mushrooms are already completely dry. However, this should not be allowed, as the oyster mushrooms will become tasteless and begin to crumble. But you also cannot leave them under-dried, as the mushrooms will not store well, will begin to mold and can be poisoned.
To understand that the mushrooms are ready, try bending one oyster mushroom: it should be quite elastic, but it will break when bent.
Ready oyster mushrooms remain light in color, and their taste and aroma are the same as raw mushrooms. When dried, mushrooms shrink by 90%, meaning their total volume is only 10% of their original volume.
Process specifics
You need to select mushrooms that are large and without blemishes.
There are several unwritten rules that will allow you to properly dry oyster mushrooms for the winter. Namely:
- It is strictly forbidden to wash mushrooms before drying. They are cleaned of dirt and leaves. If necessary, remove the top peel;
- Only fresh, undamaged and neat specimens are selected for drying;
- At the beginning of drying, the minimum temperature is set. Then it should be increased;
- since the oyster mushrooms themselves are large, they need to be chopped;
- Only pieces of the same size are laid out on one pallet. So that they dry at the same time;
- During the drying process, it is recommended to maintain good air circulation, otherwise the product will deteriorate.
How to store?
During storage, it is important to observe the following conditions:
- The air in the room where dried oyster mushrooms are stored should not be humid, otherwise the mushrooms will become damp and may begin to mold. The place must be dry and ventilated.
- Place mushrooms in glass jars with tight lids to avoid moths. Or put them in thick paper bags.
- If you store mushrooms in paper bags, keep them away from any strong-smelling foods. Oyster mushrooms are very absorbent of various aromas.
Dried mushrooms should be stored for no more than one year.
Before using oyster mushrooms to prepare any dish, soak them in hot boiled water for 1-1.5 hours.
What to cook
A variety of dishes are prepared with dried mushrooms: first and second dishes, appetizers. We suggest making soup from dried oyster mushrooms, this is a simple and tasty recipe. For it you will need:
- 80 grams of dried mushrooms,
- 3 medium potatoes,
- 1 onion
- 1 carrot,
- 1 clove of garlic,
- salt, pepper to taste,
- Bay leaf,
- parsley/dill and sour cream for decoration,
Mushrooms need to be soaked in hot water so that they increase in volume.
- Add 2 liters of water to the pan and put on fire.
- Throw mushrooms, bay leaves, peeled and chopped potatoes, carrots, and onions into boiling water.
- Cook for 20 minutes, add garlic, pepper and salt. Cook for another 5-10 minutes until done.
- For a richer taste, let the dish sit for a couple of minutes under the lid.
To serve, use finely chopped herbs and a spoonful of sour cream. Bon appetit!
There are a lot of ways to prepare mushrooms for the winter, which often makes it difficult to choose. Dried oyster mushrooms are an excellent solution to the problem. Preparing by drying will allow you to preserve mushrooms for a long time, and then make first courses, snacks, sauces and pates with them. They must be stored in glass jars or paper bags.
Benefits of dried oyster mushrooms
All useful substances remain in dried oyster mushrooms, including: potassium, phosphorus, iron, zinc, vitamins A, PP, thiamine, calciferol, ergosterol and riboflavin.
Unlike canned mushrooms, none of these substances are lost during this storage method. That is why drying mushrooms is considered the most useful way to preserve them for a long period.
You can prepare many dishes from dried oyster mushrooms and, despite the time of year, these mushrooms will always be on your table. It is also important that they retain all the beneficial substances found in fresh mushrooms. Drying oyster mushrooms is absolutely not difficult and does not take long.
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Kitchen tools
To carry out the drying procedure as quickly and efficiently as possible, you should stock up on the following equipment :
- a knife to peel and cut mushrooms;
- with a dry, thick cloth to complete the dirt removal procedure;
- a cutting board on which you will cut oyster mushrooms;
- paper to arrange the mushrooms;
- long thick thread or wire for stringing mushrooms for drying;
- electric dryer (optional) for drying.
How does fruiting occur?
The lightened substrate must be kept in the original bag for at least 5 days after it has matured.
After this, you can send it to bear fruit. To start growing the crop, the bags need to be placed in a cold place with a temperature of 5 ° C. In order for the mushroom body to grow, it needs to be provided with space. To do this, it is recommended to cut holes in polyethylene about 4 cm in diameter. Holes must be present on every square meter of mass. The packages should be moved to a room with a temperature of about 13 °C. They are installed half a meter apart from each other in a vertical position. A passage must be provided between the bags to facilitate harvesting and viewing activities.
Important! Owners of their own basements can place bags on racks. This will increase the usable area, provide comfort and convenience.
Do you need to wash honey mushrooms before drying?
Do you need to wash mushrooms before drying them? ... However, experienced mushroom pickers advise washing only those mushrooms that will be used for pickling or pickling. Before the drying process, mushrooms are not washed, as they have the ability to quickly absorb liquid.
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Preparing mushrooms
Before you start drying, the mushrooms must first be prepared.
It should be noted that oyster mushrooms are not washed or boiled before drying ; the entire process is carried out on a dry product.
Each mushroom must be inspected for contaminated areas, and if they are present, then scrape off the adhering dirt with a knife, and also separate the stems from the caps.
To remove small particles of dust and dirt, wipe each mushroom with a dry, thick cloth.
Dried oyster mushrooms and recipes for dishes made from them
Despite the fact that oyster mushrooms dried for the winter at home are not a popular and sought-after preparation, this option is still quite appropriate, as it has certain benefits. Firstly, a big advantage is the long shelf life, and secondly, at any time you can prepare a lot of delicious dishes from dried mushrooms.
Oyster mushrooms dried for the winter at home: a simple recipe
Before you find out what dishes are prepared from dried oyster mushrooms, we suggest that you familiarize yourself with what, strictly speaking, the drying process itself consists of. Below is the simplest and most common recipe that allows you to successfully prepare mushrooms for the whole winter.
We will need the following products and equipment:
- oyster mushroom;
- knife;
- dry thick fabric;
- cutting board;
- newspaper;
- long thick thread or wire.
It must be said that the recipe for dried oyster mushrooms does not imply the use of water and pre-boiling - everything is done “dry”.
Using a knife, carefully scrape off the adhering dirt from the oyster mushrooms and separate the stems from the caps.
We wipe each mushroom with a piece of cloth and place it evenly on newspaper. The fruiting bodies should be left for 2-3 hours in a sunny, well-ventilated place.
Then we take a thick thread or wire and string the mushrooms. If you are using thread, for convenience, thread it through the eye of the needle.
We hang the strung mushrooms in a warm, dry place, for example over a gas stove in the kitchen. On average, it takes 10-12 hours for oyster mushrooms to dry. However, look at the condition of the mushrooms: if they bend and break well, then the process can be considered complete.
After drying, it is recommended to keep fruit bodies in closed containers - glass jars or paper bags. Mushrooms can be stored in this form for no more than 1 year.
Important: before using dried oyster mushrooms in cooking, you need to immerse them in a container with hot water or milk for about 1.5 hours.
How to make soup from dried oyster mushrooms
You already know how to cook dried oyster mushrooms. Now we can discuss in which dishes this preparation can be used. It must be said that the variety of recipes in this case is huge: first courses, appetizers, pates, sauces, etc.
We suggest you prepare soup from dried oyster mushrooms. This recipe is considered one of the most common, and it is also quite easy to make.
- Water – 2 l;
- Dried oyster mushroom – 60 g;
- Potatoes – 500 g;
- Carrots, onions – 1 pc.;
- Garlic – 1 clove;
- Bay leaf – 2 pcs.;
- Salt pepper;
- Sour cream and fresh herbs - for serving.
It is necessary to soak dried oyster mushrooms in boiling water in advance. For the volume of mushrooms indicated in the recipe, 1 tbsp will be enough. liquids.
After 1.5 hours, put a pan of water on the stove and wait until it boils. Then we throw our mushrooms into the pan along with the liquid in which they were soaked and boil for 25 minutes.
Meanwhile, peel and cut the vegetables: potatoes into slices, and onions, carrots and garlic into small cubes.
Add the potatoes and carrots to the mushrooms and cook until almost done.
10 minutes before the end of the process, add onion and garlic to the soup, add salt and pepper.
At the very end, add bay leaves, turn off the heat and let the dish brew for a few minutes.
Serve mushroom soup with sour cream and finely chopped fresh herbs.
Potatoes stewed with dried oyster mushrooms
We invite you to familiarize yourself with a recipe that will help you have a good, and most importantly “tasty”, family evening. This is especially true in the cold winter, when there is absolutely no desire to run to the store, but you have a bunch of dried oyster mushrooms at hand.
- Potatoes – 1 kg;
- Dried oyster mushroom – 40 g;
- Onion – 1 head;
- Garlic – 2 cloves;
- Tomato paste and sour cream - 3 tbsp each. l.;
- Meat broth – 200 ml;
- Spices;
- Vegetable oil;
- Fresh greens.
Soak the dried mushrooms in water or milk for 2-3 hours, then remove and cut into pieces.
Then boil the fruiting bodies separately in salted water for 30 minutes.
Meanwhile, peel and cut the vegetables: onions into small cubes, potatoes into slices.
Heat the oil in a deep frying pan, add the onion and “gild” it.
Using a slotted spoon, transfer the mushrooms from the pan into the frying pan and continue frying with the onions for about 10 minutes.
Separately, mix tomato, sour cream, crushed garlic and spices with the broth. Mix and send to stew with mushrooms.
In a separate frying pan, fry the potatoes until golden brown (7-10 minutes), and then transfer to the mushrooms.
We continue to simmer everything together under a closed lid over low heat for another 15 minutes, at the end sprinkle with herbs.
Mushroom growth area
Oyster mushrooms cannot grow in soil, which is why they differ radically from their forest counterparts. They like to grow in substrate. The mixture can be made up of various components that can be easily found. Suitable for substrate:
- dry straw with field cereals;
- sunflower seed shells;
- hardwood sawdust;
- corn stalks or reeds.
All these ingredients will become ideal soil for the growth of oyster mushrooms. The components can be mixed or used separately from each other. All of them must be dry; debris and foreign objects must be eliminated.
The substrate is prepared on the surface of the earth; it is not at all necessary to place it in the cellar. To prepare a place for mushroom growth, you should follow some rules:
- eliminate debris and foreign objects;
- pour boiling water over the small mass, it should completely cover the substrate in order to destroy harmful flora or microorganisms;
- the substrate is steamed to a mushy state, rammed into barrels or large containers for 12 hours;
- The mass is removed from the containers and laid out in a thin layer on film until completely cooled and moisture evaporates.
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.
Preparing salads
The “table” salad is prepared in half an hour. It is very tasty and looks appetizing. In order to do this, you need the following components:
- 0.4 kg oyster mushrooms;
- bell pepper;
- bulb;
- two cloves of garlic;
- tbsp vinegar;
- liter of water;
- vegetable oil;
- three tbsp. l. salt;
- tsp Sahara.
Cut the mushrooms into medium pieces, add water and salt. After boiling, cook for ten minutes. Peel the onion and cut into half rings, chop the greens and garlic. Combine everything, add oil, vinegar, sugar, salt and bell pepper, cut into strips. Then stir thoroughly, add the mushrooms and place in the refrigerator for 20 minutes.
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. The ingredients used are:
- 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.
Peel the potatoes and cut into strips. Cut the mushrooms randomly. Heat a frying pan, add oil and fry the oyster mushrooms with the lid closed. After a couple of minutes, the mushrooms will release water, at which point the lid needs to be opened. When the water has evaporated, add oil and fry over high heat, stirring occasionally. After cooking, drain in a colander.
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;
- cheese;
- 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.
In the oven they cook using the same technology with only one more component - an egg, but without carrots and onions. Fry the mushrooms in a frying pan, add salt and pepper. Chop the greens and garlic and combine with the egg and cream. Mix everything and add to the oyster mushrooms. Next, place in a baking dish and cook for 25 minutes at 180 degrees.
Other recipes
Oyster mushroom pies are made from yeast dough. They turn out lush and juicy. Can be served with soups and borscht, or eaten as an independent dish. For cooking you need:
- 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.
Source: grib.guru
How and where to store
Proper storage of dry oyster mushrooms is the key to preserving their taste and appearance, which will allow them to be stored for quite a long time.
The main condition for storing the finished dry product is low air humidity so that the oyster mushrooms do not become damp and spoil.
To prevent moths from growing in mushrooms, they should be placed in clean glass jars , covered with a thick layer of paper and sent to a dry, well-ventilated place.
It should be borne in mind that oyster mushrooms can quickly absorb moisture and absorb foreign odors. Therefore, it is forbidden to store the dry product near salted, pickled or other products that increase air humidity, or those that can transmit foreign odors to the oyster mushrooms.
Thus, drying oyster mushrooms at home is quite simple. The main thing is to take into account some nuances in preparing the product and follow the instructions for the drying process.
How to select and store oyster mushrooms
Oyster mushroom growing on dead wood
Oyster mushroom belongs to the genus of mushrooms of the pleurotaceae family. It settles on non-living organic matter, from which it assimilates lignin and cellulose. The fungus prefers non-living deciduous trees: birch, aspen, willow, oak and rowan.
In nature, oyster mushrooms, oyster mushrooms, pink flamingo mushrooms, lemon mushrooms and lung mushrooms are found. This is a fairly large mushroom with a cap from 5 to 20 centimeters. Its color varies from grayish brown and cream to bright yellow and pink.
Only the caps of oyster mushrooms are tasty: the stems are too dense and tough, so they are usually thrown away. Although they make good minced meat for pies and pies.
Oyster mushrooms live on dead wood in large colonies of up to 30 individual mushrooms. The total weight of such shoots reaches 2-3 kilograms!
In central Russia, mushroom pickers collect lung and oyster mushrooms. They grow all summer and autumn, but the peak harvest occurs in August-October. Lemon oyster mushroom is common in the Far East, pink - in subtropical areas.
Pink oyster mushroom
Unlike most “noble” mushrooms, oyster mushrooms are equally easy to grow both for sale and for personal consumption. In terms of taste and nutritional qualities, they are in no way inferior to champignons .
When choosing oyster mushrooms at the market, in a store or in the forest, pay attention to:
- The diameter of the cap is no more than 10-15 centimeters.
- Cap color and consistency. The lighter it is, the older the mushroom. If the hats are thick and frayed at the edges, you are being offered a product that is not the freshest.
- Presence of mechanical damage and unpleasant odor.
This quickly perishable product is stored in the refrigerator for no more than 5 days, in a boiled state - no longer than 6 hours. At normal temperatures, oyster mushrooms begin to spoil after just 6 hours.
To keep the mushrooms fresh as long as possible, they are placed in a plastic or glass container in one layer. I don’t recommend storing oyster mushrooms in polyethylene, as it will quickly suffocate. In stores, oyster mushrooms are packaged in a special “breathable” film, which prevents mold from developing.
Try to cook oyster mushrooms on the day of purchase - the longer it sits in the refrigerator, the less useful it will remain.
Video about why it is better not to pick mushrooms in the forest and what is the super power of oyster mushrooms:
Collecting oyster mushrooms in the forest is dangerous, and it is rarely found in stores. What should I do? There is an exit. You can set up a mini-farm right at home. To do this, you need very little space - a free corner on the balcony, a compartment in the pantry, or even a small shelf in the bathroom!
Harm of oyster mushrooms
Despite all the positive properties, oyster mushrooms should not be consumed in large quantities. The fact is that the product in question is still a mushroom, which is classified as causing flatulence, a feeling of heaviness and fullness in the stomach, and diarrhea. Therefore, you need to listen to the recommendations of doctors :
- Oyster mushrooms should not be consumed by children under 5 years of age - despite their absolute safety, these mushrooms will be too heavy a product for a small stomach;
- it is worth limiting the use of the product in question to people in old age and senility - they, as a rule, already have problems in the functioning of the digestive system, and there is no need to aggravate them;
- Those who have been diagnosed with kidney and urinary tract diseases and have a predisposition to peripheral edema will also have to give up pickled and salted oyster mushrooms;
- fried oyster mushroom is a very heavy product, so you need to significantly limit its consumption for those who have a history of pathologies of the pancreas and gall bladder.
In addition, an allergic reaction may develop to oyster mushrooms - if this product is intended to be consumed for the first time, then you need to conduct a small allergy test. It is enough to eat a small piece of mushroom and wait for the body’s reaction for 30-60 minutes.
