Oyster mushrooms are mushrooms that are a versatile and very easy to prepare product. Housewives love them for their healthy properties, for the speed and ease of preparation, as well as for their incredibly rich taste and pleasant mushroom aroma. Oyster mushrooms make a surprisingly tasty soup. They can be fried with potatoes. But another favorite recipe is oyster mushrooms in batter. There are a huge number of recipes, but we have selected for you the simplest and fastest to prepare, and with an absolutely delicious result.
Features of cooking oyster mushrooms in flour batter
For cooking, it is recommended to take mushrooms that boast fairly large spreading caps. Such oyster mushrooms can be picked off easier and faster. The first thing you will need to do is separate the mushrooms. As is known, this species grows in families of several mushrooms. For cooking you need one layer of mushroom, so don’t be lazy and separate the mushroom parts from the common trunk.
It is recommended to cut off the legs. Wash and dry the mushrooms using a paper towel or kitchen towel. Now we arm ourselves with a hammer, because we will prepare oyster mushroom chops. Using the same towel, beat off the mushrooms. This process helps to cook oyster mushrooms faster, making them more tender and juicy. During the beating process, the mushrooms should be blotted to remove all unnecessary juices. But remember, proceed with caution so as not to crumble the mushrooms into small pieces that will no longer be suitable for cooking.
After this, each mushroom will need to be seasoned with salt and sprinkled with ground black pepper. You can use a mixture of freshly ground peppers to prepare oyster mushrooms in batter. Mix them with salt in advance in a separate plate. Then sprinkle the prepared mixture over the mushrooms.
Mushroom cutlets (pancakes)
- 200 g oyster mushrooms (what was left over from the first time)
- 1 zucchini
- bulb
- spices, salt
- flour
I chopped the mushrooms, grated the zucchini, and chopped the onion. I mixed everything, added flour, a little water, spices, mixed it - it turned out to be a medium liquid mass.
I scoop it up with a spoon and put it in the hot oil in a frying pan. I fry it, remove it, try it - blunder!!
I quickly boiled the pasta, coated it with butter, put mushroom cutlets on it, and a cabbage salad - it was a great dinner! Simple, not expensive, easy and fast!
That’s how I got half a kilo of oyster mushrooms and both lunch and dinner turned out wonderful!
Frying
The next step in the recipe for oyster mushrooms in batter is frying. While the batter was being mixed, the frying pan was already on the fire and heating up. Everything is done in advance, since frying mushrooms is a quick task that cannot be delayed. Add oil to the heated frying pan. Dip each mushroom in an egg and then place it in flour. You can do this several times if you want the batter to be thicker, richer and crispier. Fry the mushroom chops on each side for about a minute.
You can serve oyster mushrooms with any side dish. They will go perfectly with buckwheat porridge or mashed potatoes. An excellent substitute for meat chops.
Spicy and light
The wonderful tree mushroom oyster mushroom is famous for its amazing delicate taste. Using this woody miracle, you can prepare a wide variety of dishes, both complex and time-consuming to prepare, and very simple and quick ones - such as oyster mushrooms in batter. The advantages of this dish are speed and ease of preparation, while maintaining a special piquancy, since the batter allows you to give fried oyster mushrooms many new and interesting shades of taste.
How to cook
As in the previous recipe for oyster mushrooms, we do the same with mushrooms in this version. We wash them, separate them, dry them with a towel and beat them. Season with a mixture of aromatic spices and salt.
In a separate container, mix chopped garlic cloves and chicken eggs. Beat the mixture well with the addition of milk. Cut pieces of “yesterday’s” bread or loaf into small cubes. Line a baking sheet with foil or parchment paper. Place the breadcrumbs on it. Place in the oven for ten minutes (temperature 190 – 210 degrees). After drying, grind the bread in a blender or coffee grinder. You get delicious homemade breadcrumbs.
Pour oil into a well-heated frying pan and let it heat up. Dip the oyster mushroom chops into the egg mixture and then place them on a plate with crackers. We send it to fry. It will be enough to hold the oyster mushrooms in the frying pan in batter on each side for one minute. To remove excess fat, place chops on a paper towel.
Creamy garlic or tomato garlic sauce is perfect for this dish. They love fried mushrooms and a lot of fresh herbs. If you add a couple of fragrant sprigs of parsley to the dish, you will only make it even tastier.
Oyster mushroom chops with sour cream
How to cook oyster mushroom chops with sour cream? In this version, mushroom caps are marinated in sour cream and onions, which will give the mushrooms a meaty flavor. The finished dish can be served either on its own or with a side dish.
- oyster mushrooms – 500 g;
- sour cream – 100 ml;
- onion – 1 head;
- flour;
- eggs – 2 pcs.;
- salt - to taste;
- vegetable oil;
- ground black and red pepper – ½ tsp each.
A step-by-step recipe with photos of oyster mushroom chops will help you prepare the dish correctly.
Clean the oyster mushrooms from the mycelium, rinse in water and cut off the stems (use only the caps for chops).
Peel the onion, grate it on a fine grater and combine with sour cream.
Add salt and a mixture of ground peppers, stir.
Carefully beat the mushroom caps into a plastic bag with a mallet, place the insides up and spread with the onion-sour cream mixture.
Leave in this position to marinate for 1.5-2 hours.
Beat the eggs with a whisk and add a little salt.
Remove the marinated caps from the marinade and roll in wheat flour.
Dip in egg batter and place in a hot frying pan with heated oil.
Fry on both sides for about 5 minutes until the chops are browned.
Serve hot with chopped parsley and rice porridge as a side dish.
Batter with mineral water
There is another simple and proven batter recipe for any dish. Oyster mushrooms are no exception. To prepare, take:
- 1 egg;
- 40 ml sparkling mineral water;
- 20 grams of wheat flour;
- a pinch of salt;
- a spoonful of chopped fresh herbs;
- pepper mixture.
Before cooking, we process the mushrooms in the same way as in the first two recipes: separate them from the stem, wash them, dry them slightly, and carefully beat them with a kitchen hammer. Then we dip them in a “mineral” batter and fry them. Experienced housewives say that if you want to get an airy batter with delicious bubbles, then you should definitely add sparkling water.
By the way, the above options for preparing batter can be used not only for oyster mushroom recipes, but also for cooking meat, poultry and even vegetable chops.
Where to find oyster mushrooms
This mushroom grows in the fall, right up to winter, on the trunks of deciduous trees and, theoretically, you can find it yourself in the autumn forest - it is not at all difficult to notice the amphilades of its characteristic caps on the tree bark. Especially as winter approaches, when foliage no longer covers the tree trunks.
You can grow oyster mushrooms yourself - these wonderful mushrooms are so unpretentious that they even grow on a bale of old rotted straw.
However, the easiest way to acquire these gifts of the forest is to simply buy them in the store. In terms of the volume of artificial cultivation throughout the world, these mushrooms are second only to champignons, so you can easily find them in your nearest supermarket.
Ingredients:
- Oyster mushrooms (champignons) – 300 gr.,
- Flour - 4 tbsp. l.,
- Starch – 6 tbsp.,
- Egg - 1 pc.,
- Vegetable oil (for deep frying) – 200 ml,
- Salt, sugar - in a whisper.
What to do:
We wash the mushrooms, cut off the roots and carefully separate them into individual mushrooms. When buying oyster mushrooms, you should pay attention to their size; you should not buy huge “burdocks”; for this recipe, it is advisable to have small clusters so that when they are disassembled, the caps remain intact and the overall appearance resembles mushrooms, and not their fragments.
Place the disassembled mushrooms in a spacious saucepan, fill with cool water and let stand for about 15 minutes. Place the washed mushrooms in colanders and rinse under a gentle stream (so as not to destroy the caps) of cool water. Measure out 4 tbsp. starch, mix it with flour, a pinch of salt and sugar. Separate the yolk from the white; see how to do it quickly and correctly in the video application below. Pour 200 ml of water into the mixture of flour and starch, also add the yolk, mix thoroughly. The batter should have the consistency of 15% sour cream, taste it and, if necessary, add salt
Water should be poured into the flour and starch in a thin stream and stirred constantly to avoid unpleasant lumps; you can also use a blender or mixer for these purposes.
In a deep frying pan, saucepan or deep fryer, heat the vegetable oil to approximately 180 degrees C. The temperature of the oil can be checked by throwing a bread crumb measuring 1x1x1 cm into it; at a temperature of 170 degrees C it should turn brown in 40 - 50 seconds.
First roll the oyster mushrooms in starch (shake off the excess), which is left over from the recipe, and then dip them in the batter and immediately place them in the heated oil. The time between rolling in starch and immersion in oil should be as short as possible so that the mushrooms turn out with a crispy, appetizing crust.
Fry the mushrooms in boiling oil for about 2 minutes, and then place on a paper towel to blot off excess oil.
Oyster mushrooms in batter are ready, but there are several other similar delicious recipes on the site, for example, a recipe for tempura or mushrooms in batter (they use champignons).
Advice
Do not put a lot of oyster mushrooms into the oil at once, as this will cause the temperature of the oil to drop and then it will be difficult to control the degree of readiness of the mushrooms. The ideal option is to fry in portions of no more than 4 mushrooms at a time.
Bon appetit!
Save to cookbook
Recipes
A huge number of different dishes are prepared from forest products - from traditional to quite unusual. Oyster mushroom chops are an original and rare delicacy that you can delight your loved ones and friends with. Dishes can be prepared very quickly.
Recipe 1. Oyster mushroom chops in paprika batter
This is a simple recipe that will add variety and exclusivity to an ordinary table. The chops turn out very tasty and filling.
Ingredients we will need:
- 0.5 kg oyster mushrooms
- A little vegetable oil for frying
- 4 things. chicken eggs
- Salt
- Half st. l. flour
- A pinch of ground black pepper
- Half tsp. paprika
- We thoroughly wash the forest products under running water, remove all contaminated parts and damage from the fruiting bodies, cut off the stems and leave the caps.
- Prepare the batter for the chops in advance. Add flour, salt, ground black pepper and paprika. Beat the whole mass with a whisk until smooth.
- Wrap the caps in a cut piece of cling film. We beat off the bases of the caps with a culinary hammer using gentle movements.
- Turn on medium heat, place the frying pan on the stove, pour in a little vegetable oil and heat.
- Dip all the caps in the prepared batter with paprika, put the fruit bodies in a frying pan with oil.
- Fry each side for about 5 minutes.
- Turn over and remove with a wooden spatula, place on napkins or paper towels to absorb excess oil.
- An excellent side dish would be hot mashed potatoes, rice or salad with fresh vegetables.
Tasty and healthy at the same time
The easiest way is to eat these mushrooms raw.
Experienced mushroom pickers claim that there is no danger in such extreme sports, but maybe it’s better to prepare something? The first thing that comes to mind is mushrooms in batter, because they are good both hot and cold. And it’s quite easy to choose side dish options for such a delicious dish: boil rice, prepare tender mashed potatoes, pasta... And a salad, for example, from Beijing cabbage (but you can also use our white cabbage) wouldn’t hurt. It all starts with the fact that for our dish it is better to buy families of young mushrooms with not very large, whole caps. Then it will turn out not only tasty, but also attractive in appearance. In addition, small specimens have a valuable advantage - they are quite tender, so you don’t have to boil them. This means that more useful substances will be preserved, and there are plenty of them:
- Proteins, and their 70% by weight, ensured oyster mushrooms the title of a worthy competitor to meat. Essential amino acids and extractive substances make dishes from these mushrooms not only aromatic and tasty, but also very healthy.
- The carbohydrates contained in the mushroom are well absorbed, but even in a serving (about 200 g of oyster mushroom dish) they are not at all dangerous for diabetics: trehalose, lactose, glycogen, mannitol.
- Fiber consists of chitin, and therefore it helps not only with normal functioning and timely cleansing of the intestines, but also serves as food for bifidobacteria.
- Microelements. Just 150 g of oyster mushroom contains from 11 to 20% of the body’s daily requirement:
- iron, necessary for the process of hematopoiesis;
- phosphorus, which is needed by all organs, but primarily by the brain and skeletal system;
- potassium, which can normalize water balance and improve the functioning of the heart muscle;
- zinc, thanks to which the thymus gland works more actively and the immune defense is strengthened.
In addition to the substances already listed, oyster mushrooms also contain vitamins: B1, B2, D2.
All these components make it a very valuable food product, which is unjustified and short-sighted to neglect.
Everything will work out
Even if the mushrooms have already outgrown, there is no reason to be upset. Large caps will have to be boiled for one and a half or two minutes in salted water and dried so as not to create a fireworks display of oil splashes in the kitchen during frying.
After disassembling the bunch and cutting off the rough “root” part, you need to pour cold water into a bowl and soak the mushrooms for a quarter of an hour. After this, the oyster mushrooms are washed under running water and dried.
Now is the time to decide whether you need to leave the legs, or whether only the caps will be used for the dish (both ways are acceptable). If the white part is not needed now, cut off the stems, but do not throw them away: like the smallest mushrooms, they will be useful later - for sauce or in soup.
How to prepare oyster mushrooms for use
Store-bought mushrooms from the package are already ready for use - you just need to rinse them lightly with water, and that’s it - you can cook.
If you yourself have collected these strange tree gifts, then before preparing them, you need to carefully sort out the mushrooms, inspecting them for the presence of areas spoiled by rot or insects. Then the oyster mushrooms need to be cleared of forest debris and washed thoroughly, taking care not to absorb too much water.
Now you can prepare many interesting dishes from oyster mushrooms in batter.
How to grow mushrooms at home
Champignons in batter: popular recipes
Growing oyster mushrooms at home requires a careful approach. To do this, you need to know and strictly follow a certain technology, otherwise your efforts will not be successful. But it is worth considering that such mushrooms feel best underground, so it is recommended to prepare a basement or cellar for their cultivation.
The soil
Like champignons, you need to grow oyster mushrooms at home on a special substrate:
- dry straw;
- sunflower seed husks;
- sawdust made from wood of deciduous trees;
- corn stalks;
- reeds.
Tip! If one component is not enough for growing oyster mushrooms, you can mix several of them. The main condition is that the soil must be dry.
The selected material must be crushed. The fractions of the raw material should be about 0.4 cm. The substrate must be placed in a barrel, pour boiling water over it and wait until it swells. After this, remove it and let it dry completely.
Increasing mycelium mass
Mycelium can be purchased at a specialty store. To increase its mass, it is necessary to compact it in dense layers onto the prepared soil, and apply the substrate on top of it again. But this time its thickness should be twice as large, and be at least 15 cm. And again place the mycelium in a layer of 3 cm.
Such activities should be continued until the bag for increasing the mycelium mass is completely filled. Next, it needs to be tied and placed vertically. Using a pre-sterilized nail, make holes.
Mushrooms will grow and gain mass only if the temperature regime is strictly observed. The optimal indoor air temperature is considered to be 18-25 degrees. Spores begin to germinate already on the 3rd day. At this time, the mycelium will turn white.
After this, the bag must be untied. Further, the process of growing oyster mushrooms will proceed independently. As a result, you can make 10 from one bag, and then even more.
Oyster mushrooms are mushrooms that can be found in their natural growing conditions, as well as grown independently. In the second case, it is necessary to create optimal conditions for their growth, otherwise they will die very quickly.
