How to cook oyster mushrooms: delicious and proper recipes for cooking in the oven

Of the entire kingdom of mushrooms, for some reason oyster mushrooms always remain in the shadows. Many people believe that they do not have such a bright taste as their counterparts, that they are too dense, no matter how much you cook them. But oyster mushrooms are no worse than other mushrooms: they have about the same amount of protein, they are also saturated with polysaccharides, which prevent the development of cancer cells, and also a huge amount of vitamins and minerals.

And you can cook oyster mushrooms in different ways: pickle, salt, bake, stew, fry. They are even used to make chops, which you can’t immediately distinguish from meat! We will talk about how to deliciously cook oyster mushrooms. And for clarity, we accompanied the recipes with photos and videos.

Selection rules

Before you cook mushrooms, you need to choose them correctly. Oyster mushroom is the safest of all species because, unlike others, it has no false analogues. But this does not mean that you can be careless when choosing these mushrooms when purchasing. Be sure to pay attention to the following points:

High-quality oyster mushrooms have a uniform, even gray color. Mushrooms that begin to deteriorate develop a yellow tint.
There should be no cracks on the cap.
The structure of oyster mushrooms is quite dense, so if the mushroom crumbles with light pressure, avoid such specimens.
Pay attention to the cut of the stem: it should be white, and if it is darkened, it means that the mushrooms were collected quite a long time ago and it is better not to buy them.

Before cooking

Before putting oyster mushrooms into any dish, they need to be properly prepared for this. And the sooner the better, because the fresh shelf life is only a day.

If you are not going to use oyster mushrooms on the day of purchase, remember that they can be frozen. Preparing these mushrooms for freezing is as easy as preparing them for boiling or frying.

Since they grow on stumps and trees, these mushrooms are always clean. But you still need to wash off the dust. To do this, just put them in a colander and hold them under cold running water for a couple of minutes. Then let it drain, place the mushrooms on a paper towel and wait until dry.

Oyster mushrooms are often sold with mycelium. In this case, you will need to separate them by carefully cutting off each mushroom. After these simple procedures, the product is ready for freezing, frying, baking and other cooking methods.

Important: when you use frozen oyster mushrooms, defrost them by placing them in the refrigerator. Also avoid repeated freezing, otherwise the mushroom will be unfit for consumption.

How to cook oyster mushrooms with potatoes in a slow cooker

The simplest and most delicious combination is mushrooms and potatoes. You can cook oyster mushrooms this way in a slow cooker.

Cooking time: 30 minutes

Number of servings: 10

Energy value

proteins – 3.7 g;
fats – 5.1 g;
carbohydrates – 15.8 g;
calorie content – 124 kcal.

Ingredients

oyster mushrooms - 600 g;
potatoes - 700 g;
onion - 200 g;
sunflower oil - 50 ml;
soy sauce - 60 ml;
bay leaf - 2 pcs.;
ground paprika - 5 g;
thyme - to taste;
ground black pepper - to taste.

Step-by-step preparation

Peel the potatoes, wash them and cut into thick strips. Place in a deep container, pour in soy sauce, sprinkle with thyme, paprika and ground black pepper. Let marinate for half an hour.
Separate the mushrooms and wash. Cut large specimens into several pieces.
Peel the onion and chop into small cubes.
Pour sunflower oil into the multicooker bowl, place the onions in it and set the “Frying” mode. Cook, uncovered and stirring frequently, for 7 minutes.
Add the oyster mushrooms to the onion and keep in the same mode for about 10 minutes, but now under the lid.
Place the potatoes in the slow cooker, add the bay leaf, and cook as usual in the “Fry” mode for 25 minutes.

When the cooking process is over, let the dish sit for 15-20 minutes and you can call the family to the table. When serving, you can sprinkle with chopped herbs.

How and how long to cook oyster mushrooms until tender

On average, it is recommended to boil oyster mushrooms for 15-20 minutes. But for cooking certain dishes this time can be increased or reduced.

The duration of heat treatment also depends on what exactly the fruits will be cooked in. You can bring mushrooms to readiness not only in a pan of boiling water. Oyster mushrooms are kept in the microwave for up to 10 minutes - 3 minutes on low power and 5-7 minutes on high power. In a pressure cooker they will be ready in 8 minutes. But in the slow cooker you will have to keep them for up to half an hour, setting the “soup” mode.

As a separate dish

Boiled mushrooms can be presented as an independent dish. Oyster mushrooms are boiled with the addition of onions and carrots in salted water. Moreover, the vegetables are not chopped, but thrown whole into the pan. Onions add richness to the mushroom broth, and carrots add an appetizing color to the dish. You should also not ignore various seasonings and spices. They determine the character of the shades of taste and aroma.

As a rule, to prepare mushrooms by boiling, the fruits are not cut. Since the size of oyster mushrooms does not affect the quality of the product, both underdeveloped and fully formed fruits can be used. The latter are quite large in size. Therefore, the recommended boiling time is increased to 25 minutes.

In salads and sauces

Oyster mushrooms can be added to various salads, the composition of which suggests the presence of mushrooms. Such dishes turn out to be very satisfying, because mushroom fruits are rich in protein. In terms of nutritional value, they are equal to meat and fish.

It is not customary to use raw mushrooms in salads. They need to be boiled first. Blanch oyster mushrooms for salad for 15-20 minutes.

The cooking time for preparing mushroom sauce is determined by the characteristics of its recipe. Some sauces are prepared by simmering for a long time over low heat. Cooking time can take up to 1 hour. Other mushroom sauces are prepared with the addition of dried fruit powder. In this case, oyster mushrooms are not subjected to heat treatment.

Before freezing

Unprocessed mushrooms have a very short shelf life. They will last no more than 2 weeks in the refrigerator. Therefore, housewives often resort to freezing.

You can freeze mushroom fruits in any form, both raw and boiled. The question is how they plan to use them in the future. If future dishes still require pre-cooking, it is better to do this right away. Thus, the housewife will save both her time and resources.

However, some oyster mushrooms can be frozen raw, and some can be frozen boiled. The main thing is to use special containers for storage, since this type of mushroom “does not like” plastic bags.

Salting oyster mushrooms for the winter

If you want to make stock, then in addition to pickling, you can resort to salting. The heat treatment time in this case is much shorter, which means that the maximum of useful substances is retained in the product.

Important: use only enamel, wooden dishes or glass containers for pickling mushrooms. And if we are talking about storing in jars, you should only take nylon lids. These conditions will ensure good quality of the snack and a long shelf life.

Cooking time: 30 minutes

Number of servings: 18

Energy value

proteins – 3.2 g;
fats – 0.7 g;
carbohydrates – 1.6 g;
calorie content – 25 kcal.

Ingredients

oyster mushrooms - 2 kg;
salt - 180 g;
black peppercorns - 12 pcs.;
black currant leaves - 12 pcs.;
bay leaf - 12 pcs.;
water - 800 ml.

Step-by-step preparation

Wash the oyster mushrooms and completely cut off the stems of the mushrooms: they are usually not used for pickling because they are too tough.
Place the mushroom caps into a saucepan, add plenty of water and place on the fire. From the moment it boils, blanch for exactly 7 minutes. Then place the oyster mushrooms in a colander, let them drain and cool.
Boil 800 ml of water, add salt, add all the spices and cook for 5 minutes. Leave the finished brine for an hour to steep, and then strain through a strainer to remove the spices.
Place the oyster mushrooms in sterilized jars as tightly as possible. Bring the brine to a boil and pour it over the mushrooms so that they are completely submerged in the liquid. Close the jars with nylon lids and store the blanks in a cool, dark place.

If you don’t have the patience to wait for winter, you can eat such mushrooms after a week.

Oyster mushroom salad: step-by-step recipe

This dish is a real protein bomb for those who want to gain muscle mass. And the taste is amazing, so this oyster mushroom salad can become the main appetizer on the holiday table.

Tip: if you want to get a dietary dish, replace the mayonnaise in this salad with sour cream or natural yogurt.

Cooking time: 30 minutes

Number of servings: 12

Energy value

proteins – 9.3 g;
fats – 12.2 g;
carbohydrates – 1.5 g;
calorie content – 152 kcal.

Ingredients

oyster mushrooms - 350 g;
chicken fillet - 300 g;
eggs - 4 pcs.;
pickled cucumbers - 150 g;
onion - 50 g;
olive oil - 20 ml;
mayonnaise - 150 g;
ground black pepper - to taste;
salt - to taste.

Step-by-step preparation

Rinse the oyster mushrooms under the tap, cover with cold water and add a little salt. Place on the stove, boil and simmer over low heat for 20 minutes. Then strain, let cool and cut into small pieces.
Peel the onion and chop into small cubes. Heat the olive oil in a frying pan, first fry the onion until golden brown.
Then add the mushrooms. 5 minutes over medium heat is enough for the oyster mushrooms to brown. Transfer the mixture into a container and let it cool completely.
Wash and boil the chicken fillet. Can be whole or cut into pieces. Salt the water a little, add bay leaf and a few black peppercorns and keep on low heat for 40 minutes. Cool and chop into small cubes.
Boil the eggs hard, peel and cut them in the same way as the chicken.
Shape the pickles into strips about half a centimeter wide. If you are preparing a salad in the summer, you can replace them with fresh cucumbers.
Combine all ingredients in a bowl convenient for mixing, add mayonnaise and pepper. Stir and taste because cucumbers contain salt. Add salt if required. Let the salad brew a little and serve.

Creamy casserole

And this dish embodies the spirit of sunny Italy. And it is definitely worth trying for everyone who is not lazy, loves to cook and is in a romantic mood.

Heat some vegetable oil. It can be sunflower, but ideally – vegetable. In it, fry four finely chopped garlic cloves and rings of a small chili pepper (it is better to remove the seeds if you are not a fan of super-spicy dishes). For flavor, it is recommended to add a sprig of rosemary to the roast. Then insert thin half rings of two onions and keep the mixture in the frying pan until they brown. Next, add 600 grams of chopped oyster mushrooms, which should be fried until the mushrooms acquire a crust. At this point, the food should be salted and peppered.

At the same time, boil six potatoes in their jackets, peel them and cut them into slices. You will also need to beat a couple of eggs with a glass of low-fat cream and 150 grams of grated hard cheese.

All that remains is to assemble the casserole. Place fried mushrooms on the bottom of the greased pan and cover with thin slices of mozzarella. Spread the potatoes on top, not too thickly, and pour the prepared gravy on top. Finally, to form a crust, sprinkle with grated cheese. The potatoes with oyster mushrooms will spend 25 minutes in the oven at a temperature of about 180 degrees Celsius.

How to deliciously bake oyster mushrooms in the oven

If you don’t have time to cook and don’t have the imagination to think of what dish you can add oyster mushrooms to, bake them in the oven. It's fast and tasty. Not many additional ingredients are required, and you will spend no more than half an hour in the kitchen.

Cooking time: 20 minutes

Number of servings: 4

Energy value

proteins – 9.3 g;
fats – 12 g;
carbohydrates – 2.2 g;
calorie content – 153 kcal.

Ingredients

oyster mushrooms - 400 g;
eggs - 2 pcs.;
hard cheese - 50 g;
sunflower oil - 20 ml;
fresh dill - 1 bunch;
ground black pepper - to taste;
salt - to taste.

Step-by-step preparation

Wash the oyster mushrooms, dry them and cut them into small pieces. Grease a baking dish with sunflower oil (it should have high sides) and place the mushrooms there.
Sprinkle the oyster mushrooms evenly with ground black pepper and add a little salt. If you want, you can add any spices you like at this stage. Place the mushrooms in the oven preheated to 200 degrees for 15 minutes.
Break the eggs into a small container, add a little salt and mix well. There is no need to turn them into foam; it is enough for the yolks to completely combine with the whites.
Wash the dill, pat it dry and finely chop it.
Remove the mushrooms from the oven and pour over the beaten eggs. Sprinkle with dill and cheese, chopped using a fine grater. Place the pan back in the oven and bake for 5 minutes.

Tip: this dish can be supplemented with any ingredients of your choice. For example, if you have a piece of sausage or ham in the refrigerator, you can cut it into cubes and add it to the mushrooms.

Pasta with oyster mushrooms

This dish is simple to make but very tasty. From products that every housewife usually has at her disposal, you will get a hearty dinner that does not require any additions. Long pasta such as fettuccine, spaghetti or tagliatelle are best suited for this dish.

Cooking time: 30 minutes

Number of servings: 12

Energy value

proteins – 7.9 g;
fats – 9.4 g;
carbohydrates – 30.5 g;
calorie content – 240 kcal.

Ingredients

oyster mushrooms - 900 g;
spaghetti - 500 g;
onion - 200 g;
olive oil - 60 ml;
cream - 200 ml;
garlic - 2 cloves;
hard cheese - 50 g;
parsley - 1 bunch;
ground black pepper - to taste;
salt - to taste.

Step-by-step preparation

Rinse the oyster mushrooms under running water, dry them on a paper towel and completely remove the stems. For this dish you only need caps. Cut them into large cubes.
Peel the onion and garlic and chop finely. The latter can be passed through a garlic press.
Arm yourself with a roomy frying pan with high sides. Pour olive oil into it and heat it. Fry the onion over medium heat until translucent. Then add garlic to it.
Place mushrooms in a frying pan, stir, reduce heat, add salt, sprinkle with ground pepper and cook for 10 minutes.
Pour in the cream and simmer under the lid over low heat for about the same amount of time.
At the same time, boil water for cooking spaghetti in a large saucepan and add salt. There should be a lot of liquid. Place the pasta vertically in it and press lightly until it is completely submerged. Cook for 5 minutes over very low heat, stirring frequently.
Remove the spaghetti. To do this, it is better to use tongs. Place them in a frying pan with the mushrooms, sprinkle with chopped parsley and simmer covered for 5 minutes.
Place the finished pasta on plates and sprinkle with grated cheese. The ideal option for this dish would be Parmesan, but if you don’t have it, regular hard cheese will do.

In a frying pan

You can cook more interesting dishes from oyster mushrooms in a frying pan. True, they will need to spend a little more time.

Spaghetti with oyster mushroom sauce

This recipe makes a gourmet restaurant dish.

What to cook with oyster mushrooms? A simple dish - spaghetti with oyster mushroom sauce.

The prepared mushroom sauce is delicious to pour over any pasta. But the treat looks especially impressive on a plate with spaghetti. The basis of the sauce will be not only mushrooms, but also cream. You should choose a richer dairy product. You can even use cream for desserts - for whipping.

Ingredients:

oyster mushrooms (already cut) – 550-600 g;
spaghetti - half a kilo;
olive oil – ¼ tbsp.;
butter – 4-4.5 tbsp. l.;
garlic – 304 cloves;
heavy cream – 1 full glass;
fresh parsley, thyme, salt.

Already for serving a completely prepared dish, you can stock up on Parmesan. It is first finely rubbed, and then poured into portions of treats.

Preparation:

The first step is to cook the pasta until fully cooked, following the instructions on the package.
While the side dish is preparing, you can make the sauce. To do this, heat all the olive oil in a large, thick-bottomed frying pan. Afterwards all the chopped oyster mushrooms are poured onto it. Mushrooms will cook under these conditions for approximately 3-4 minutes. When they are already golden brown, you can reduce the heat on the stove and add peeled and finely chopped garlic to the pan. It will take approximately 7-8 minutes to cook, stirring occasionally.
Add butter and salt to taste to ready-made pasta without water. You can also add spices. For example, colored ground pepper.
All that remains is to add parsley, thyme, and cream to the pan. After about half a minute of heating, you will need to remove the dishes from the stove.

The finished treat can be served immediately. It is especially tasty to try it warm or hot. When serving, the pasta goes first to the serving plate. And on top is mushroom sauce. If desired, the dish is also sprinkled with Parmesan.

Stewed cabbage with oyster mushrooms

Another delicious option for cooking oyster mushrooms in a frying pan is stewed with cabbage.

The result is an excellent side dish for any meat dish. It can also be served as an independent treat. For example, during fasting. The addition of tomato paste and plenty of spices will make the dish tastier.

Ingredients:

white cabbage – 650-700 g;
oyster mushrooms – 270-300 g;
tomato juice (thick and without salt) – ½ tbsp.;
onion, clove of garlic and carrots - 1 pc.;
soy sauce – 2 tbsp. l.;
sweet paprika, assorted dried herbs, salt.

Preparation:

First you need to wash and peel the onions and carrots. Afterwards, grind. It is convenient to cut the onion into cubes, and grate the carrots with a grater.
The cabbage must be finely chopped. It is also advisable to lightly knead it with your hands so that the vegetable releases its juice.
At the next stage, pieces of onion and carrot are poured into a frying pan, salted and peppered. When the vegetables are slightly softened, pour in the cabbage. Together, the products will fry over medium heat for about 5-6 minutes. You need to wait for the cabbage to reduce in volume.
Next, you can add dried herbs and paprika. Be sure to thoroughly mix all products.
Then you need to pour in tomato juice, salt and pepper everything. The cabbage will be stewed in this form until fully cooked. Eventually it should soften. The process will take 20-25 minutes.
Oyster mushrooms must be washed and dried. Afterwards, cut into large pieces. First, they are fried in a separate frying pan until golden brown and lightly crusted, and then they are transferred to the cabbage to simmer (about 6-7 minutes until it is fully cooked).
All that remains is to add peeled and crushed garlic, salt, all the spices, and soy sauce to the pan. After mixing, it remains to cook the treat for about 1 minute.

When serving, you need to put both mushrooms and vegetables on each plate. The resulting gravy is poured over the top of the treat. This is a delicious side dish for chops, cutlets, and meat casseroles. To make the dish look more impressive, sprinkle chopped herbs on top.

Pilaf without meat

You can even make pilaf from oyster mushrooms. It will be lean - without meat, but tasty and satisfying. The calorie content of the finished treat is only 105.3 kcal per 100 g.

And his BJU:

BJU	Value in g (per 100 g)
Squirrels	3,6
Fats	3,2
Carbohydrates	15,1

Ingredients:

rice (basmati is best) – 120-130 g;
oyster mushrooms – 370-400 g;
sun-dried tomatoes – 20-25 g;
onions and carrots - 1 pc.;
sweet pepper and chili - ½ pcs.;
garlic – 3-4 cloves;
oil, salt, turmeric, coriander.

Preparation:

It is best to start the process by preparing the mushrooms. They go into a saucepan with 1.5 liters of water. Also dissolves in the liquid 1 tbsp. l. salt. Next, you can add the mushrooms to the water and cook them for 17-20 minutes. The water is drained from the completely finished product.
The onion should be peeled, washed, cut into half rings and disassembled into individual “feathers”. Garlic - remove the husks and cut into slices.
In the next step, vegetable oil is heated in a deep frying pan with a thick bottom and walls. Chopped onions and garlic are poured into it (into the already boiling fat). The components will be fried in oil together for a couple of minutes.
Once completely cooled, you will need to chop the oyster mushrooms. To do this, each individual mushroom is cut in half. Only after this is it poured into the onions and garlic.
Next you need to add salt and the specified spices. After mixing, add bell pepper, cut into thin long pieces (without stalks, seeds and partitions).
All that remains is to transfer thin long carrot strips and sun-dried tomatoes into the frying pan. The latter are first cut into small strips. But if you cannot find such a product, you can completely exclude it from the recipe. This is an optional ingredient.
You will first need to cook the rice separately in 1 liter of salted water. It should cook 2-3 minutes less than recommended on the package. Afterwards, the liquid is drained from the cereal.
Lastly, rice is laid out on top of the entire mass of mushrooms and vegetables. There is no need to mix the ingredients. They are covered with a lid and left on the lowest heat for about 35-40 minutes.

Completely prepared pilaf can be mixed and immediately served on plates. A tasty addition to it will be a vegetable platter of cucumbers, tomatoes, and bell peppers. Spicy Korean carrots will perfectly complement the treat.

Oyster mushrooms stewed in sour cream

There is nothing easier than cooking mushrooms this way. This is a classic. And then they can be served with any side dish: pasta, mashed potatoes, buckwheat, rice.

Cooking time: 30 minutes

Number of servings: 10

Energy value

proteins – 4.3 g;
fats – 14 g;
carbohydrates – 5.1 g;
calorie content – 163 kcal.

Ingredients

oyster mushrooms - 1 kg;
onion - 200 g;
sour cream - 400 g;
garlic - 3 cloves;
dill - 1 bunch;
parsley - 1 bunch;
sunflower oil - 60 ml;
ground black pepper - to taste;
salt - to taste.

Step-by-step preparation

Wash the oyster mushrooms, dry and cut into medium-sized pieces of any shape.
Peel the onion and chop into thin half rings.
Heat sunflower oil in a large frying pan. Sauté the onion on it until golden brown.
Add the oyster mushrooms to the onions and fry until the moisture has evaporated and the mushrooms begin to brown.
Now salt and pepper the oyster mushrooms and add sour cream to the pan. Mix well and cook covered over low heat for 15 minutes.
Wash the greens, shake off the water and chop as finely as possible.
Pass the garlic through a garlic press or cut into very small cubes. Place it and the greens in a frying pan, keep it on the fire for just a couple of minutes and you can remove it. Let it brew for half an hour.

Tip: if the sour cream is runny, add a couple of tablespoons of flour to the pan when stewing. Pour it in, sifting it through a strainer, and at the same time vigorously stirring the contents of the frying pan so that the flour does not form lumps.

The simplest recipe

The easiest and fastest version of the recipe is to fry the mushrooms in question in a frying pan. To make the dish with a bright, spicy taste, soy sauce is also added to the oyster mushrooms. The latter can be taken both classic and with a variety of spicy additives. For example, with garlic, chili. In the end, the dish will taste very similar to fried wild mushrooms.

What ingredients will you need?

For the dish you need to take:

oyster mushrooms (fresh, greenhouse) – 550-600 g;
garlic – 4-5 cloves;
soy sauce (any) – 2-2.5 tbsp. l.;
oil, green onions.

Since soy sauce is quite salty, you can do without adding additional salt. But this is determined by the cook himself.

Step-by-step cooking process

The cooking process includes several stages:

All oyster mushrooms specified in the recipe should be washed well, dried and cut into fairly large pieces.
The garlic will need to be peeled, and 3 cloves of the stated amount will need to be cut into slices.
In a frying pan you will need to heat a couple of tablespoons of any vegetable oil and fry the chopped garlic in it until golden brown. Afterwards, throw away the records.
In the remaining garlic oil, fry the mushrooms prepared in the steps above. This process will take approximately 3-4 minutes.
Then you can add the remaining garlic to the already browned mushrooms. It is first finely rubbed or passed through a press. All that remains is to pour soy sauce over the treat and cook for another 1-2 minutes. The liquid should eventually evaporate almost completely.

You can serve ready-fried oyster mushrooms immediately after cooking.

What can I add?

Adding white onions to this treat would also be delicious. It is first peeled, cut into small cubes and fried together with mushrooms until golden brown.

Rules for serving dishes, decoration

The fully prepared dish is delicious served with a variety of side dishes. For example, with boiled pasta. The top of the treat is sprinkled with chopped green onions.

Oyster mushrooms in Korean

Like vegetables, mushrooms can also be cooked in Korean. So in a short time you will have a savory appetizer for any dish at your disposal. You can adjust the degree of spiciness yourself by adding more or less pepper to the oyster mushrooms.

Cooking time: 30 minutes

Number of servings: 12

Energy value

proteins – 2.9 g;
fats – 0.6 g;
carbohydrates – 5 g;
calorie content – 36 kcal.

Ingredients

oyster mushrooms - 1 kg;
onion - 200 g;
vinegar 6% - 50 ml;
sugar - 20 g;
salt - 10 g;
garlic - 3 cloves;
cloves - 3 pcs.;
ground chili pepper - to taste;
bay leaf - 2 pcs.;
ground black pepper - to taste.

Step-by-step preparation

Prepare the oyster mushrooms. To do this, rinse them under running water, dry them and remove the lower dense part of the stem. Cut the mushrooms into small pieces.
Place the oyster mushrooms in a saucepan, add plenty of water, add a little salt, add bay leaves and cloves and simmer over low heat for 20 minutes from the moment they boil. Place in a colander and strain.
Chop the onions into thin half rings, and the garlic as finely as possible.
Transfer the mushrooms into a container convenient for kneading, add salt, sprinkle with sugar, ground chili and black pepper, pour in vinegar, add onion and garlic and stir. It is better to do this with your hands, kneading a little.
To ensure that the oyster mushrooms are well soaked in the marinade, cover them with a flat plate that fits completely into the container with the mushrooms, and place something heavy on top. Place in the refrigerator.

In just a day you will get delicious Korean-style oyster mushrooms. When serving, they can be seasoned with sunflower oil and sprinkled with chopped herbs.

3Frying mushrooms

Frying oyster mushrooms is very simple:

Cut the mushrooms into small pieces (you can do this into cubes, strips, as you like)
We cut onions in the same shape (there is never too much of it, so you determine the quantity yourself).
Pour a little oil (vegetable) into a frying pan, add chopped mushrooms and onions and fry everything until golden brown.
After this, cover the pan with the ingredients and simmer the mushrooms for 20 minutes.
The time indicated above is enough for the mushrooms to cook properly. You shouldn't cook them for too long, otherwise they will start to crack and end up too dry, which will affect their taste.

Among other things, oyster mushrooms can be used to make a wonderful, tasty vegetable stew. To do this, in addition to onions, you can add peppers, carrots and other vegetables (optional) to the pan.

Oyster mushrooms in batter: preparing mushroom chops

Mushrooms can replace meat not only as a source of protein. They have long come up with an alternative to pork or chicken chops - oyster mushrooms in batter. You can't tell the difference right away by taste!

Cooking time: 30 minutes

Number of servings: 8

Energy value

proteins – 4.5 g;
fats – 9.6 g;
carbohydrates – 5.7 g;
calorie content – 127 kcal.

Ingredients

oyster mushrooms - 500 g;
eggs - 2 pcs.;
milk - 100 ml;
garlic - 1 clove;
flour - 40 g;
sunflower oil - 60 ml;
ground black pepper - to taste;
salt - to taste.

Step-by-step preparation

Sort out the oyster mushrooms. Only large specimens are suitable for chops. Wash them, dry them and cut off the stem completely.
Beat each cap a little with a kitchen hammer, while covering it with parchment.
Sprinkle the chopped oyster mushrooms with salt and ground black pepper and place them in a container. Leave them to soak a little for half an hour.
At this time, prepare the batter. Beat eggs with milk, add garlic, passed through a garlic press, and add a little salt.
Heat the oil in a frying pan. Dip each cap in the batter and fry over low heat on both sides until golden brown.
Serve mushroom chops with sour cream or any sauce of your choice.

The recipes for cooking oyster mushrooms presented above are very simple and will take so little time that you won’t have time to get really hungry, and dinner will already be ready. Don't neglect oyster mushrooms. They are no less useful than other mushrooms, and at the same time they are almost always affordable. And if you cook them correctly, the result will be finger-licking good! Bon appetit!

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