We will need the following products: oyster mushrooms, potatoes, onions, sunflower oil, soy sauce, thyme, paprika, bay leaf, ground black pepper and salt to taste.
First, let's prepare the potatoes, as they need to marinate a little.
Peel off the skin and rinse thoroughly. Cut randomly into large pieces so that it is convenient to prick with a fork. Add soy sauce, ground paprika, dried thyme, black pepper. Mix everything well and leave for 15-25 minutes.
Now let's get down to the actual cooking. Peel the onion, cut it either into half rings or small pieces, whichever is more convenient for you.
Turn on the multicooker to the “Frying” mode. Pour oil and add chopped onion. Fry for 5-7 minutes, remembering to stir constantly. For a multicooker, it is advisable to use a special spatula so as not to damage the surface of the bowl, if, of course, you value your miracle helper.
We wash the oyster mushrooms under running water. Separate from the root system. Trim the leg a little. If the mushrooms are large, cut them in half. I leave the little ones whole. Add oyster mushrooms to the fried onions, mix and continue frying for about five to seven minutes. If a lot of juice is produced, it's okay. This way our potatoes will be even more saturated with mushroom aroma.
Add potatoes with spices. You have the right to choose spices according to your taste and discretion.
Pour water into the multicooker. Also add bay leaf and mix. If necessary, add salt and pepper. Close the multicooker and turn on the simmer for 20 minutes. I have a pressure cooker, all dishes are prepared quickly. You focus on your technique.
Oyster mushrooms are wonderful and very tasty mushrooms. They are available for purchase fresh almost all year round, and this makes them simply irreplaceable. There are a lot of recipes for cooking oyster mushrooms; you can make something very simple, like soup or stewed mushrooms, or an exquisite dish for a festive table. They need proper processing, and knowing how to do it, you can delight yourself and your loved ones with incredible hearty dishes.
Special processing
First, you need to pay attention to the mushrooms before purchasing: there should be no yellowish spots on the cap either below or above. The color should be even, grayish-blue. This means that the mushrooms are definitely fresh.
It is necessary to follow some rules for processing oyster mushrooms. Thanks to them, the mushrooms will not lose their benefits and will be even more tasty. Here's how to handle them correctly:
- It is necessary to wash the mushrooms under running water, removing the mycelium (roots); there is no need to peel them.
- Be sure to cook in salted water.
- Be sure to cut before heat treatment, not after.
- There is no need to cook them before frying or baking; they will lose useful microelements.
Oyster mushrooms do not lose their aroma after cooking, and, regardless of the chosen cooking method, when properly processed, they retain all the beneficial elements.
Selection and preparation of ingredients
Oyster mushrooms are most often used in homemade food - their mild taste and aroma are quite suitable for various dishes.
Important! To avoid purchasing stale mushrooms, it is best not to buy oyster mushrooms that are packaged in cling film.
When purchasing mushrooms at the market or in a store, you should know the signs of their freshness, since the quality of the finished food will depend on this:
- mushrooms are small in size, without cracked edges, color is light gray;
- upon visual inspection there should be no defects, damage or dark spots on both the stem and the cap of the mushroom;
- The pulp is white, elastic and juicy, without an unpleasant odor.
Oyster mushrooms are mushrooms that do not require special preparation. It is enough to rinse them under running water and dry them.
First meal
There are dozens of recipes for cooking oyster mushrooms. All kinds of soups are prepared from these mushrooms, they are salted, fried and pickled. For the first course, you can prepare a wonderful mushroom soup from oyster mushrooms with potatoes. For this you will need:
When cooking, the correct sequence of actions is important to preserve the usefulness of mushrooms. First you need to cut the potatoes and carrots into cubes and let them cook for 20 minutes. While the vegetables are boiling, wash the oyster mushrooms and onions, cut them into pieces, then add them to the vegetables and reduce the heat. You can add oil if desired. Cook the soup over low heat for another quarter of an hour. Then add pepper and bay leaf, remove from heat and let sit for an hour. Serve with herbs and sour cream.
Excellent puree soups are prepared from fresh oyster mushrooms. Thanks to their rich aroma and bright taste, soups turn out delicious; they are perfect for the first course of any holiday. Compound:
- half a kilo of mushrooms;
- 3 potatoes;
- bulb;
- one and a half liters of water;
- 30 g cream;
- 20 grams of flour;
- 2 tablespoons butter;
- salt and seasonings.
First chop the potatoes, then cook until they are done, along with 2/3 of the mushrooms. You don't have to cut them yet. The remaining oyster mushrooms need to be chopped and fried with onions until golden brown in butter.
Remove the boiled potatoes and oyster mushrooms from the broth, then grind them in a blender. A quarter cup of broth should be set aside for now. Then combine the resulting puree with the rest of the broth, add fried mushrooms and onions, and cook over low heat.
In the reserved part of the broth you need to stir the cream and flour and pour it into the boiling soup, stirring. Cook it all for another 10 minutes. You can grind fried mushrooms in a blender.
Oyster mushroom soup with rice and egg is no less satisfying. Any porcini mushrooms, both fresh and frozen, are suitable for its preparation.
. Required:
- 300 grams of mushrooms;
- bell pepper;
- bulb;
- carrot;
- 3 potatoes;
- 200 grams of tomatoes in their own juice;
- 2 eggs;
- 5 grams of salt;
- 30 grams of vegetable oil;
- three liters of water;
- 10 grams of adjika;
- 40 grams of rice;
- 1 bay leaf;
- greens and pepper.
First, chop the mushrooms, add water so that they are covered, and cook until tender. Then remove them from the resulting broth, add up to 3 liters of water and bring to a boil. Place potatoes cut into small pieces into the boiling broth.
Place the diced onion in a heated frying pan, fry for 2-3 minutes, then add the pepper cut into strips and grated carrots. Vegetables should be fried until they become soft. Then add the tomato and adjika to the pan, simmer everything together for a couple more minutes.
Place the washed rice and mushrooms in the broth with potatoes and cook for 10 minutes. Then add the roast and mix thoroughly. Beat the eggs with a fork or mixer at low speed and, stirring constantly, pour into the soup in a thin stream. You can add herbs to taste before serving.
To reduce cooking time, you can cook the soup in a slow cooker. For this you will need:
- 200 g oyster mushrooms;
- 1 potato;
- 1 carrot;
- 600 ml cream;
- 800 ml water;
- 10 grams of flour;
- vegetable oil, herbs, salt to taste.
It is recommended to soak the oyster mushrooms for 20-30 minutes in cold water before cooking. Place chopped onions, carrots and potatoes into the multicooker and cook for 20 minutes in the “Baking” mode. Then add the chopped mushrooms and fry the ingredients for another 15 minutes. Then pour in warm water and cream, add seasonings, set the “Steam” mode and cook for 25 minutes. Shortly before the end of cooking, add a tablespoon of flour and mix thoroughly. Before serving, decorate with herbs.
Fresh mushroom soup with melted cheese
This recipe makes a very light and tender soup. And most importantly, when it is cooked, the aroma is such that the household is already running to the kitchen and standing with their plates to try this incredibly tasty first course.
Ingredients:
- Water - 3 liters
- Mushrooms - 750-800 gr
- Potatoes - 7-8 pcs.
- Onion - 1 pc.
- Butter - 60 g
- Sour cream (or cream) - 2-3 tablespoons
- Processed cheese – 150 g (plus/minus)
- Vegetable oil - 3 tablespoons
- Salt - to taste
Preparation:
1. First, peel, rinse and cut the mushrooms into pieces. Also peel the potatoes and onions and cut them into cubes. Next, fry the onion in a preheated frying pan with melted butter. When it turns golden brown, send the forest dwellers to it and fry until all the moisture has evaporated, stirring occasionally.
2. At the same time, pour water into the pan and put the potatoes in it. After boiling, cook it for 15 minutes. In the meantime, when the liquid from the pan has all evaporated, add sour cream (or cream) and melted cheese. Stir and simmer for a couple of minutes.
3. Now the contents of the frying pan can be added to the pan with potatoes and mixed. Add salt, stir again and bring to a boil. After this, remove the mushroom soup with melted cheese from the heat. Set the table and invite the family to dinner.
Frying and stewing
One of the most popular ways to cook any mushrooms is frying. Oyster mushrooms are no exception. To fry them, only pepper and salt are used as seasonings, because the rest only interrupts the taste of the mushrooms.
This recipe will take about 30 minutes to cook oyster mushrooms. To prepare you need:
Before frying, you need to rinse the mushrooms twice in running water and let the excess liquid drain, laying them on a towel, then cut them. Peel the potatoes and cut into rings. Add oil to the pan, add ingredients and fry over medium heat. Be sure to stir occasionally. After half an hour the dish is ready.
You can prepare a side dish, for example, for mashed potatoes. For this you will need:
- 500 grams of mushrooms;
- onion head;
- 50 ml butter;
- seasoning to taste.
First cut the onion into large pieces. Pour oil into a frying pan, fry the onion for 3 minutes, then add the mushrooms. Fry them for 7-10 minutes over medium heat. Leave for a quarter of an hour, covered with a lid.
A side dish of oyster mushrooms can be made in the oven. The recipe is very simple. Required:
- 400 grams of mushrooms;
- egg;
- a glass of cream;
- 3 cloves of garlic;
- dill;
- seasonings to taste.
First, you need to fry the oyster mushrooms in a frying pan, adding salt and pepper. Then chop the dill and garlic, mix them with the egg and cream. Place the oyster mushrooms in a baking dish, pour over the resulting mixture and bake in the oven for about 25 minutes at 180 degrees.
Another very original cooking method is to make mushroom cutlets. They have a very interesting taste, everyone will definitely like it. Compound:
- 500 g oyster mushrooms;
- 150 ml milk;
- 2 pieces of loaf;
- egg;
- a tablespoon of mayonnaise;
- 20 grams of vegetable oil;
- 1-2 small onions;
- a bag of breadcrumbs;
- two cloves of garlic;
- salt, pepper, seasonings to taste.
First, finely chop the mushrooms and simmer for about 20 minutes without adding water. Soak the loaf in milk, mix with mushrooms and pass the whole mass through a meat grinder. Then fry the onion and add it along with the seasonings to the resulting minced meat. Add crushed garlic to the minced meat (if you don’t have a special garlic press, you can grate it on a fine grater). Then add the raw egg and mix well. Then form cutlets from the minced meat, dip them in breadcrumbs and immediately send them to fry. Fry until done.
You can make a very original dish by frying mushrooms in batter. They are perfect for porridge. Ingredients:
- 800 grams of mushrooms;
- 20 grams of flour;
- 2 eggs;
- a little vegetable oil;
- seasonings to taste.
For cooking, you only need the mushroom caps, so they need to be separated from the stems. Then wash, thoroughly salt and pepper.
For the batter, combine flour and eggs, add salt to taste, and mix. Then carefully dip each cap in the batter and place in the pan. Fry until golden brown.
The legs should not be thrown away; you can use them to prepare any other dish.
There are recipes for stewing these wonderful mushrooms. To prepare you will need:
- 500 g oyster mushrooms;
- 1 onion;
- ¾ cup sour cream;
- egg yolk;
- 50 grams of cheese;
- 20 grams of water;
- salt, pepper and herbs to taste.
First you need to fry the chopped onion. Add water, chopped mushrooms and seasonings to taste, simmer for about 10 minutes, stirring. Grate the cheese and chop the dill, then add them and the egg yolk to the pan, stir and simmer for a few more minutes.
Cooking oyster mushrooms using automated technology is much easier. This helps save a lot of time. To cook them in a slow cooker, you will need:
- half a kilo of mushrooms;
- one medium carrot;
- 200 mg cream;
- 2 cloves of garlic;
- seasonings to taste.
You need to wash the oyster mushrooms and get rid of excess liquid, chop the onion, grate the carrots or cut them into strips. Fry the onion in oil in a multicooker without closing the lid. After 5 minutes, add carrots and fry for the same amount. Then add the oyster mushrooms and fry for another 5 minutes. Pour in the cream, close the multicooker lid and leave in simmer mode for 20 minutes.
Mushroom broth soup - secrets and useful tips from the best chefs
- You can add processed cheese or cream to the puree soup - just add it to a chilled dish so that it does not curdle.
- The soup will turn out quite tasty if you fry it. To do this, simply fry finely chopped onions and grated carrots in a frying pan until light golden brown and add to the boiling broth.
- To make the soup brightly rich in color, add some chopped spinach. These greens are not only healthy, but will also make the first dish an unusual, appetizing color. Basil (dry or fresh) is responsible for the aroma, as well as a bay leaf, which should be placed in the still cold broth.
- Do you have any mushroom broth left? Great, you'll need it for future meals - just freeze it. The easiest way is to pour the broth into ice cube trays, and then throw a couple of flavorful ice cubes into the soup being prepared.
- What vegetables make mushroom broth soup delicious? Take onions (onions, leeks), cabbage (cauliflower, broccoli, Brussels sprouts), blue cabbage, potatoes, carrots. You should not add regular cabbage, peppers, or tomatoes to the soup - these vegetables have a strong taste and aroma that can be in dissonance with mushrooms.
- Try this form of serving soup with mushroom broth. Pour more grounds into a clay pot, put crouton on top, sprinkle with grated cheese and put in the oven for four to five minutes at a temperature of one hundred and sixty degrees.
Useful links:
Mushroom sauce
You can use oyster mushrooms not only as a side dish, but also as a sauce. It is easy to prepare and you don’t have to spend a lot of time on it. To prepare it you will need a blender. Compound:
First you need to chop the mushrooms and put them in a frying pan to wait for the juice to appear. Then cook, stirring, until most of the liquid has evaporated. Then add a little oil and simmer for 15 minutes. Add onion, salt and spices. Cream is added after the mushrooms have acquired a golden hue and simmered for another 10 minutes. Then beat the resulting mass with a blender until a homogeneous consistency is obtained.
How to cook fried (stewed) oyster mushrooms
Rinse the oyster mushrooms with running water, cut off the bases of the mushrooms.
Advice:
Oyster mushrooms should be fresh, without a sour smell. These fresh mushrooms smell like sunflower seeds. It is advisable not to use the lower rough part at the base of the oyster mushrooms in preparing the dish, as it will turn out a bit harsh.
Cut the oyster mushrooms the same way you cut regular mushrooms for frying, pour into a deep frying pan.
Immediately add a piece of butter, sour cream, water, salt and spices.
Simmer the oyster mushrooms with sour cream (cream) over medium heat until the liquid has evaporated, the sour cream and mushroom sauce should thicken and the mushrooms should fry a little. The entire cooking time will take you 25-30 minutes. Stir the fried oyster mushrooms several times during cooking.
Unusual salad
Salads are not the most common dish made from mushrooms, but they turn out very tasty and delicious. This dish is perfect to please guests. You will need:
- chicken breast;
- one onion;
- 200 grams of cucumbers;
- half a kilogram of fresh mushrooms;
- 4 eggs;
- seasonings and mayonnaise - to taste.
The main thing is that the mushrooms are fresh, without stains or damage, and not hard. If you use such mushrooms, the taste of the salad may be worse.
First you need to wash and chop the oyster mushrooms. Then cook and cut the chicken. You can cook oyster mushrooms in the same broth, but you can leave them uncooked and add them raw to the salad. Peel the cucumber and grate on a coarse grater. Hard boil the eggs and cut them. Add the mushrooms, after getting rid of excess water (you can even squeeze them lightly). Before serving, add seasonings to taste.
Mushroom broth soup - preparing food and utensils
What ingredients do we need to make a tasty and nutritious dish? You don't really need many components. Take potatoes, carrots, onions - and the soup is ready.
Of course, if you have meat or chicken, then these ingredients will only make the dish tastier. Of course, the most delicious combination will be given to you by chicken breast with mushrooms, although some housewives use pork ribs or beef tenderloin.
Processed cheese will help you create a French delicacy, and chopped mushrooms and broccoli will turn an ordinary hot dish into a puree soup.
You will only need one pan in which to cook the mushroom broth soup.
Mushroom broth soup recipes:
Pickled for the winter
You can make oyster mushrooms using marinade. This dish will be ready in just a day; it can be stored all winter in sterilized jars. You will need:
- kilogram of mushrooms;
- 30 grams of salt;
- 20 grams of sugar;
- 50 grams of table vinegar;
- half a liter of water;
- bay leaf, cloves, dill - to taste.
First, boil the mushrooms by adding sugar and spices to the water. After the water boils, you need to pour in the vinegar, reduce the heat and cook for another 30 minutes. After this, remove the pan from the stove, cover with a lid and cool. Place the cooled container in the refrigerator for a day.
Pasta with mushrooms
Pasta with oyster mushrooms turns out very tasty. The combination of pasta with mushrooms is one of the most successful options. Such dishes turn out to be satisfying and nutritious. To prepare you need:
- 400 g oyster mushrooms;
- 100 grams of durum wheat pasta;
- three cloves of garlic;
- 10−20 grams of tomato paste;
- 50 grams of hard cheese;
- vegetable oil.
First you need to boil the pasta in salted water. Fry chopped oyster mushrooms in oil, add garlic and seasonings to taste. After 15 minutes of frying, add tomato paste or ketchup to the mushrooms, mix everything thoroughly, add pasta and mix again. After this, cover the pan with a lid and leave the dish to steep for 5 minutes.
Attention, TODAY only!
If it’s common practice in your home to cook healthy food, then these recipes for oyster mushrooms in a slow cooker are just for you. Oyster mushroom dishes do not depend on the seasonality of mushrooms, since this family of mushrooms can be purchased in any supermarket all year round. Recipes in a slow cooker are ideal for vegetarians; they will also appeal to lovers of meat dishes.
Ingredients:
Preparation:
Oyster mushrooms in a slow cooker with sour cream contain a minimum of ingredients, due to which the taste is as rich as possible with mushroom aroma. Provencal herbs add a wonderful flavor to the whole dish, which is simply impossible to tear yourself away from.
Potatoes with oyster mushrooms in a slow cooker
The classic combination of mushrooms and potatoes will never go out of culinary fashion. This simple and delicious dish has many variations in preparation. Today we will cook potatoes with oyster mushrooms in a slow cooker.
Ingredients:
Cooking method:
If all the ingredients are in place, let's start cooking.
Let's move a little away from Russian cuisine and move to northern Italy - the birthplace of risotto. This dish has many variations, each of which deserves special attention. In the next article we will tell you how to cook the real thing and be known as a master of Italian cuisine in your family and friends!
You can stew oyster mushrooms in a multicooker (Panasonic, Redmond, Polaris, Scarlet, Moulinex, Vitek and other models) and make soup from them. Here are delicious and simple recipes with oyster mushrooms for the slow cooker. Oyster mushroom is great for preparing delicious dishes.
Mushroom broth soup - general cooking principles
There is, perhaps, no dish more desirable in the “cold winter season” than hot, aromatic soup. You can prepare a delicious first course quickly and without spending a lot of money. Mushroom broth is the perfect base for soup. Firstly, proteins are important elements of a complete diet, and mushrooms are a plant source of protein. Secondly, mushroom broth soup can be cooked without meat components with a minimum of ingredients - the soup will be tasty in any case and have an incredible aroma.
Soup with oyster mushrooms in a slow cooker: step-by-step recipes
Ingredients for oyster mushroom soup:
- 400 g oyster mushrooms;
- 1 small carrot;
- 1 onion;
- 3-4 pcs. potatoes;
- 1.5 liters of water;
- 1 tomato;
- salt to taste;
- dill;
- olive oil.
How to cook oyster mushroom soup in a slow cooker.
Rinse the oyster mushrooms for the multicooker with water. Cut into arbitrary pieces. Using the frying or baking program, fry the onions and carrots. Add finely chopped tomato without skin. Fry for 3 minutes.
Place the beads and oyster mushrooms in the slow cooker. Fill with hot water. Add some salt. Turn off sauté mode. Set it to "Stew". Time 40 minutes. After the signal, add dill.
Fried oyster mushrooms in a slow cooker: how to deliciously fry oyster mushrooms
Ingredients for fried oyster mushrooms:
- 500 g oyster mushrooms (fresh or canned);
- 1 onion;
- sunflower oil;
- spices, salt to taste.
Cooking method:
Wash the mushrooms. Place in a sieve to drain. Cut the oyster mushrooms into pieces. In a multicooker on the baking program, lightly fry the onion.
Add oyster mushrooms to the slow cooker. Add some salt. If you have dry dill, add it. Fry for another 15 minutes.
Stewed oyster mushrooms in a slow cooker: recipe for cooking oyster mushrooms
Ingredients for stewed oyster mushrooms:
- 1 kg oyster mushrooms;
- 4 tbsp. spoons of sunflower oil;
- 1 onion;
- 3 tbsp. spoons of mayonnaise (you can use sour cream);
- salt and pepper to taste.
Cooking oyster mushrooms:
To cook oyster mushrooms in sour cream in a slow cooker or in mayonnaise, first fry the onion. Post it. Switch the program to “Extinguishing”. Time 40 minutes. Salt and pepper. Add mayonnaise. You can make oyster mushrooms with sour cream.
Stir. Close the lid. Oyster mushrooms are stewed in a slow cooker until the signal. Bon appetit!
Oyster mushrooms in a slow cooker recipe video
Oyster mushrooms are unique mushrooms that grow all year round. These mushrooms can also be bought in the store at any time of the year, and in terms of nutritional value and vitamin value they are not inferior to meat. In addition, oyster mushrooms are a very attractive product for vegetarians and fasting people:
in terms of their taste, they are compared with boletus mushrooms.
You can prepare a wide variety of dishes from oyster mushrooms:
salads, stews, cutlets, pates, as well as caviar. They can be pickled, fried, stewed, fermented, frozen. These mushrooms go well with vegetables, pasta, potatoes, rice, buckwheat porridge and homemade noodles.
If your family prefers healthy food, then recipes for cooking oyster mushrooms in a slow cooker are for you. These dishes will be ideal not only for mushroom lovers, but also for meat lovers.
It is worth saying that oyster mushroom dishes in a slow cooker are prepared very simply, quickly and easily, without taking up a lot of your time in the kitchen. The mushrooms turn out juicy, do not lose their nutritional value and enrich the human body with vitamins.
The recipe for oyster mushrooms in sour cream in a slow cooker takes only 40 minutes to prepare, including pre-processing the products.
- Oyster mushrooms – 1 kg;
- Sour cream – 150 ml;
- Butter – 3 tbsp. l.;
- Water – 1 tbsp.;
- Garlic cloves – 3 pcs.;
- Salt - to taste;
- Provençal herbs – 1 tsp.
To learn how to cook oyster mushrooms in a slow cooker, you need to read the detailed description of the recipe. Since the dish contains a minimum of ingredients, its creamy mushroom taste is amazing. And the Herbs de Provence seasoning with garlic will give the dish an unusual flavor.
Divide the mushrooms into individual specimens, cut off the mycelium, wash in running water, let dry a little and cut into pieces.
Place butter in the multicooker bowl, which will only enhance the mushroom aroma and not overwhelm it like vegetable oil.
Place the chopped mushrooms and sprinkle chopped garlic cubes on top.
Stir, add salt, sprinkle with Herbs de Provence seasoning and pour in sour cream combined with water.
Set the multicooker to the “Stew vegetables” mode and, after the signal, leave the mixture for 10 minutes.
Distribute oyster mushrooms in a slow cooker with sour cream into plates, garnish with any herbs if desired and serve. Boiled potatoes in pieces go well with this dish.
Oyster mushrooms: recipes for preparing a dietary product
02 March 2016 1714
Oyster mushrooms (Pleurotus ostreatus) are a common type of edible mushroom with excellent taste and are a dietary product. The composition includes proteins, amino acids, vitamins.
Often, oyster mushrooms grow in specially created conditions, greenhouses, and less often in the natural environment. The beneficial properties of this dietary product make them popular for preparing many dishes, marinades, pickles, and drying.
A small drawback is that only the caps are edible; the stems taste rough and are somewhat harsh. Otherwise, this is an excellent product for a varied diet.
Fried oyster mushrooms with onions - a classic recipe
IngredientsQuantity
| Oyster mushrooms - | 500 grams |
| Onion - | 2 pieces |
| Butter - | 50 grams |
| Salt, pepper mixture - | taste |
| Cooking time: 30 minutes | Calorie content per 100 grams: 91 Kcal |
To get aromatic, juicy oyster mushrooms with a golden brown crust, just follow a few simple rules for preparing this dietary product.
An additional advantage of this treat is the fact that the mushrooms do not need to be boiled before cooking, unlike most other types, you just need to disassemble the inflorescence into separate clusters and, if necessary, cut off the hard stems.
A little tip: do not cover the pan with a lid so that excess moisture evaporates and you will get a beautiful golden brown crust on the mushrooms.
Step-by-step preparation of fried mushrooms:
Disassemble the mushrooms into inflorescences and rinse well to remove fine woody substrate;
Dry the mushrooms on a paper towel to avoid excess moisture;
Cut the oyster mushrooms into strips;
Peel the onion, cut into half rings;
Heat a deep frying pan, melt the butter;
Place chopped onion in a bowl;
Sauté the onion until golden brown, stirring continuously;
Place oyster mushroom strips on top, stir and fry for another 6-8 minutes;
Salt and pepper to taste, you can add oil;
Serve immediately; the best side dish is mashed potatoes cooked in milk or boiled rice.
Pasta with oyster mushrooms and cream sauce
Experienced housewives know that the simplest and fastest dish is pasta with various sauces. While the pasta is cooking, the necessary ingredients are fried in a frying pan; the main thing is to generously flavor the resulting sauce with cream or sprinkle with cheese at the end.
A wonderful hearty lunch or dinner with incredible aroma and taste will be ready in just 15 minutes. To prepare this pasta you will need a small amount of ingredients, based on 4 people:
- Oyster mushrooms – 0.5 kilo;
- Leek – 1 stalk;
- Durum pasta – 1 package;
- Cream 30% fat – 150 ml;
- Butter – 50 grams;
- Cheese for sprinkling - optional;
- Salt, pepper, herbs - to taste.
Let's start cooking according to the recipe:
- First, place a pan of water to boil the pasta, according to the instructions on the package (we will need it to be Al dente, which in Italian means “to the teeth);
- Meanwhile, we sort out the mushrooms, wash them, peel them from wood shavings and cut them into thin strips;
- We do the same with leeks;
- Place the saucepan on the stove and add butter;
- Place chopped leeks in hot oil;
- After 2-3 minutes, add mushroom straws to the leek;
- Fry over low heat until the vegetables release their juice;
- Pour in the cream and simmer for another 2-3 minutes;
- Keep an eye on the pasta so that it does not boil, drain the water and transfer the pasta into a deep saucepan with mushrooms and cream sauce, stir:
- Salt, pepper and sprinkle with grated Dutch cheese;
- Transfer the oyster mushroom pasta to preheated plates. We remember about the greens, crumble them and pour them on top of the treat, serve to the table.
Oyster mushroom caviar in a slow cooker
An excellent way to diversify the usual morning menu is mushroom caviar. In this recipe, you will need oyster mushrooms for preparation; aromatic and tender mushrooms are very suitable as a spread for a crispy baguette; all you have to do is brew a cup of delicious coffee and enjoy.
For greater convenience, use a slow cooker.
For wonderful mushroom caviar we will need the following ingredients:
- Oyster mushrooms – 300 grams;
- Large carrots - 1 piece;
- Onion – 1 piece;
- Butter – 100 grams;
- Vegetable oil – optional;
- Salt, allspice - to taste.
Prepare oyster mushroom caviar this way:
- First, we disassemble the mushrooms into small stalks, remove the remaining wood shavings, and wash them;
- Chop the carrots and onions into small strips;
- Pour a tablespoon of sunflower oil into the bowl of the multi-cooker and lay out the vegetables, turn on the “Stew” mode for 30 minutes;
- After the readiness signal, turn off the multicooker, salt and pepper the vegetable mixture;
- Grind the mushrooms through a meat grinder twice to obtain a homogeneous consistency;
- Mix softened butter into warm caviar;
- Transfer the caviar to a convenient container;
- Keep refrigerated.
Instant marinated oyster mushrooms with garlic
Oyster mushrooms are an excellent product for all kinds of preservation, pickles and preparations for the winter. They will not only decorate the holiday table, but are also rightfully considered a traditional winter snack of excellent taste.
The main thing is to select caps that are not particularly large in size in order to preserve the mushrooms in their original form. This appetizer is prepared extremely simply, and it will take exactly 5 minutes, this is only to rinse and cook them in the marinade.
For the process of pickling 1 kg of mushrooms, prepare:
- 1 glass of water;
- 80 grams of vinegar essence;
- 1 tablespoon salt;
- 2 tablespoons sugar;
- 5-6 peas of allspice;
- Garlic - to taste.
Prepare quick-cooking pickled oyster mushrooms:
- Pour water, sugar, salt into the pan;
- Place mushrooms into boiling marinade;
- Pour in vinegar;
- Cook the mushrooms for about half an hour;
- Transfer them while hot into prepared glass jars;
- Store in a dark, cool place.
Before serving, sprinkle with any herbs and sprinkle with aromatic vegetable oil.
Recipe for pickled oyster mushrooms with lemon for winter storage
There are many recipes for pickled mushrooms; we suggest diversifying traditional cooking methods for long-term storage by adding lemon zest and juice. The mushrooms have a piquant citrus flavor, are tender and aromatic.
It is advisable to keep them in a dark, cool place for at least a month so that the spices and zest release their aromas.
We will need the following recipe ingredients:
- Oyster mushrooms – 0.5 kg;
- Shallots – 2-3 pieces;
- Lemon – 1 piece;
- Water – 250 ml;
- Sunflower oil – 50 grams;
- Table salt – 2 teaspoons;
- Vinegar essence – 1 tablespoon;
- Pepper in a pot, bay leaf - optional.
The cooking technology is as follows:
- Pour oil, vinegar essence into the water, add salt, squeeze out the juice of one lemon, add bay leaf and peppercorns;
- Cook the marinade for 15 minutes, at the end add the previously removed lemon zest;
- Place the chopped oyster mushrooms in the boiling marinade and cook for another 10 minutes;
- Arrange the mushrooms evenly in pre-sterilized jars and fill them to the top with marinade, close the lids and take them to a dark, cool place;
- Pickled oyster mushrooms with lemon zest are ready for the winter!
Useful tips
- Never boil oyster mushrooms before cooking, they will become watery and lose many of their taste qualities;
- To ensure that fried mushrooms have an attractive golden brown crust, do not cover the pan with a lid, otherwise they will darken and be stewed;
- To prepare preparations for future use, use small clusters of oyster mushrooms, and use larger mushrooms chopped into pie fillings, as a basis for many salads.
We recommend adding this product to diversify your usual menu and include dishes with its participation in your daily diet. These mushrooms will be especially useful for those who care about a healthy diet and lifestyle in general.
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Source: https://NoteFood.ru/retsepty-blyud/vtory-e-blyuda/griby-veshenki-prigotovleniya.html
Cooking oyster mushrooms with buckwheat in a slow cooker
Every family loves tasty, varied and quickly prepared food. Therefore, oyster mushrooms with buckwheat in a slow cooker should always be on the daily home menu.
Cooking oyster mushrooms in a slow cooker with buckwheat is incredibly simple, and the dish turns out very tasty. Try this option and see for yourself how easy it is to prepare.
- Oyster mushrooms – 700 g;
- Onion – 2 pcs.;
- Buckwheat – 2 tbsp.;
- Water – 2 tbsp.;
- Butter – 3 tbsp. l.;
- Salt;
- Lavrushka – 2 pcs.
The recipe for oyster mushrooms in a slow cooker is designed for 6 servings, which will be just enough for a large family.
Peel the onion, cut into cubes, place in a multicooker bowl, add butter, set to “Fry” mode and fry until golden brown.
Separate the oyster mushrooms into individual mushrooms, rinse and cut into large pieces.
Add to the onion and continue to fry until the liquid evaporates.
Wash the buckwheat, add it to the slow cooker, add water, salt, add ground pepper, bay leaves and stir.
Turn on the “Baking” or “Soup” mode and cook until the porridge is ready.
Cooked buckwheat with the addition of butter will turn out to be very delicate in taste. Serve the dish hot, garnish with dill or parsley to taste.
You can diversify the porridge: instead of 2 tbsp. buckwheat take 1 tbsp. buckwheat and 1 tbsp. wheat, the taste will be amazing.
Recipe 4: Mushroom broth soup with melted cheese
Cheese, mushrooms and chicken make the dish very tasty and satisfying, no matter whether it is pizza, Julienne or soup. It is not known what is the secret of such compatibility of the components, but the fact that they are gastronomically combined one hundred percent is a fact. Prepare soup in mushroom broth with pieces of chicken fillet and melted cheese.
Required ingredients:
- Mushroom broth 2.2 liters
- Mushrooms from broth 150-200 grams
- Chicken fillet 1 breast
- Processed cream cheese 2 pieces (200 grams)
Cooking method:
- The mushroom broth needs to be heated.
- The chicken fillet needs to be washed, the films removed from it and cut into cubes.
- Place the fillet and mushrooms into the boiling broth, add salt, and cover with a lid. Cook over medium heat for ten minutes.
- Add cheeses to the saucepan with soup. Stir them until completely dissolved, then cover the pan with a lid. Cook the soup in the mushroom broth for another five minutes and turn off the stove.
Recipe for cooking oyster mushrooms with potatoes in a slow cooker
The recipe for oyster mushrooms with potatoes in a slow cooker belongs to the classic category, so it will never go out of style.
- Oyster mushrooms – 600 g;
- Potatoes – 600 g;
- Onion – 3 pcs.;
- Seasoning for potatoes – 1 tsp;
- Salt - to taste;
- Basil greens;
- Refined oil;
- Cream – 100 ml;
- Water – 200 ml.
How to cook oyster mushrooms with potatoes in a slow cooker to please your family with a delicious dish? The basic rule is never use too many spices so as not to overwhelm the taste of the mushrooms.
Peel, wash and cut the onion into thin half rings.
Peel the mushrooms from the mycelium, rinse under running water and cut into large cubes.
Pour oil into the multicooker bowl, turn on the “Porridge” mode and add the onion, fry for 5 minutes until soft.
Add the mushrooms to the onion, cover with a lid and let simmer for 15 minutes.
Peel the potatoes, wash them, cut them into cubes, place them in a slow cooker on top of the mushrooms, add salt and sprinkle with potato seasoning.
Pour in sour cream, water, stir, close the lid and put it back in the “Porridge” mode for about 40 minutes. During this time, the potatoes and mushrooms will be thoroughly stewed and saturated with each other’s aroma.
Before serving, decorate the plates with the dish with chopped basil. Prepare a salad of fresh cucumbers and tomatoes, which will be a good addition to the main dish. Your household will be grateful to you for such a delicious dinner.
Recipe 1: Potato mushroom broth soup
If you are limited in products, then prepare the simplest potato soup with mushroom broth. A little secret - a pinch of chopped herbs - basil, young parsley or spinach - will help enhance the aroma of mushrooms.
Required ingredients:
- Mushroom broth 2.1 liters
- Potatoes 2 pieces
- Fresh parsley
Cooking method:
- The mushroom broth must be put on fire.
- Peel the potato tubers, cut into small cubes and place in water for ten to fifteen minutes to remove harmful starch from the potatoes.
- Dip the potato cubes into the boiled mushroom broth and add salt.
- Mushroom broth soup with potatoes should be cooked for about ten minutes. A couple of minutes before the soup is ready, add finely chopped herbs to the pan.
How to cook pickled oyster mushrooms in a slow cooker
Oyster mushrooms marinated in a slow cooker are an excellent appetizer for meat dishes. It has incredible taste and aroma.
- Oyster mushrooms – 1 kg;
- Vegetable oil – 100 ml;
- Vinegar 9% – 8 tbsp. l.;
- Salt – 1 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Allspice – 5 pcs.;
- Black peppercorns – 7 pcs.;
- Lavrushka – 3 pcs.
How to cook oyster mushrooms in a slow cooker according to this recipe and surprise your guests gathered for a festive feast?
The first step is to clean the mushrooms from the mycelium, rinse under the tap and cut off the lower part of the stem.
Cut the oyster mushrooms into pieces (if you have large specimens), and leave the small mushrooms whole.
Place in a multicooker bowl, add sugar, salt and add bay leaf, black pepper and allspice.
Pour hot water over the mushrooms until they are completely covered.
Turn on the “Extinguishing” mode for about 15 minutes. During this time, the mushrooms will absorb the marinade, but will not have time to cook.
After the beep, open the lid and pour oil and vinegar into the marinade.
It is important to know that you cannot pour vinegar into boiling water. Therefore, let the liquid stop boiling, and then you can pour in the vinegar.
Close the lid again and set the “Extinguishing” mode for 5 minutes. During this time, the oyster mushrooms will be saturated with the taste of oil and vinegar - the mushrooms will become pickled in the full sense of the word.
After the sound signal, do not remove the oyster mushrooms from the multicooker: the mushrooms must cool completely in it.
After 4 hours, the pickled mushrooms can be placed on the table for tasting.
To make the salad look attractive, you can season it with purple onion half rings, but do not add vinegar and oil, as they were in the marinade.
How to cook oyster mushrooms correctly and tasty: the best recipes, Mushroom site
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Rice with oyster mushrooms cooked in a slow cooker
To learn how to cook oyster mushrooms in a slow cooker with rice and vegetables, you just need to read this recipe. A tasty dish will also be useful for humans due to its nutritional value. Thanks to the properties of the multicooker, all vitamins are preserved in the products.
- Oyster mushrooms – 700 g;
- Rice – 1 tbsp.;
- Onion – 1 pc.;
- Red and yellow bell peppers – 1 pc.;
- Tomatoes – 3 pcs.;
- Carrots – 1 pc.;
- Water – 1.5 tbsp;
- Butter;
- Salt;
- Mixture of ground peppers – 1 tsp;
- Green onion feathers.
Peel, rinse and cut all vegetables into cubes.
Turn on the multicooker to the “Baking” mode, put butter in the bowl, add vegetables and fry for 10 minutes.
Clean the oyster mushrooms, cut off the stems, rinse under running water and cut into pieces. Add to vegetables, stir and fry for another 15 minutes.
Rinse the rice and pour into the multicooker bowl, add salt to taste, a mixture of ground peppers, pour in hot water and stir thoroughly.
Turn on the multicooker in the “Pilaf” mode, close the lid and wait for the signal to finish working.
Divide the mixture into plates, sprinkle with chopped green onions and serve hot.
Rice with oyster mushrooms, cooked in a slow cooker, can be perfectly combined with a salad of fresh vegetables.
Fried potatoes with oyster mushrooms in a slow cooker
Fried potatoes with oyster mushrooms in a slow cooker are the most delicious, satisfying and fairly simple lunch or dinner. It can be served with any vegetable salad, with meat, or simply as a separate dish.
- Potatoes – 700 g;
- Oyster mushrooms – 600 g;
- Onions – 4 pcs.;
- Olive oil – 50 ml;
- Soy sauce – 3 tbsp. l.;
- Water – 200 ml;
- Paprika – 1 tsp;
- Ground black pepper – 1 tsp;
- Lavrushka – 2 pcs.;
- Salt;
- Thyme – ½ tsp.
To cook potatoes with oyster mushrooms in a slow cooker, first you need to marinate them.
Peel the potatoes, rinse, cut into cubes, add soy sauce, paprika, thyme, salt and ground pepper, mix and leave for 30 minutes.
Peel the onion, cut into cubes, turn the multicooker to “Frying” mode.
Pour olive oil into a bowl, add onion and fry for 7 minutes, stirring continuously with a special spatula for a multicooker.
Separate the oyster mushrooms into individual mushrooms, trim off any dirt and cut them into several pieces.
Add mushrooms to the onion and fry in the “Fry” mode for another 10 minutes. There is no need to select the resulting juice; the potatoes will be saturated with mushroom aroma.
Add potatoes with all the spices to the multicooker bowl, add bay leaves and stir. Close the lid and turn on the “Frying” mode for 25 minutes.
Fried potatoes with oyster mushrooms in a slow cooker will really please your family any day of the week, including holidays.
Recipe for potatoes with meat and oyster mushrooms in a slow cooker
Potatoes with meat and oyster mushrooms are prepared in a multicooker of any model. To prepare this dish you will need the following ingredients and spices.
- Chicken meat – 500 g;
- Oyster mushrooms – 600 g;
- Potatoes – 500 g;
- Carrots – 1 pc.;
- Vegetable oil;
- Water – 200 ml;
- Onion – 2 pcs.;
- Salt;
- Ground black pepper – 1 tsp;
- Rosemary – ½ tsp.
Wash the meat, remove the skin and cut into small pieces.
Disassemble the mushrooms, wash and cut into large cubes.
Peel the carrots, rinse in water and grate on a coarse grater.
Fry the meat and grated carrots in vegetable oil in a multicooker bowl in the “Baking” or “Frying” mode. Fry for 15 minutes, stirring occasionally (do not close the lid).
Peel the potatoes, wash them well, cut into small cubes, and place in the multicooker bowl.
Add salt, add all the spices, add salt, water and mix well.
Turn on the multicooker in the “Stew” mode for 40 minutes.
After the signal, place the mixture into portioned plates and sprinkle with any fresh herbs.
The recipe for oyster mushrooms in a slow cooker with meat and potatoes will please your whole family.
The most delicious recipe for fresh mushrooms with barley
I often prepare mushroom soup with the addition of barley. She should be prepared in advance for this process, which I will talk about in the description. This first course will be very satisfying, aromatic and incredibly tasty.
Ingredients:
- Mushrooms – 400 gr
- Carrots - 1 pc.
- Onion - 1 pc.
- Potatoes - 4-5 pcs.
- Pearl barley – 250 gr
- Vegetable oil - 30 g
- Butter - 30 g
- Dill - bunch
- Salt, pepper - to taste
- Bay leaf - 2 leaves
- Peppercorns - 5 pcs.
Preparation:
1. Barley should be boiled in advance. First, rinse it and fill it with water for 1-2 hours. Then rinse and place in a saucepan. Fill with clean cold water 1 to 3 and put on fire. After boiling, cook for 40-50 minutes, stirring occasionally.
2. Peel the vegetables. Cut the onion into small pieces. Cut the carrots into strips or grate them on a coarse grater, as you prefer. Cut the potatoes into not very large cubes. Peel, wash and cut the mushrooms into small pieces.
3. Heat a frying pan and add butter. Or, as in my case, take a thick-bottomed pan and do it directly in it. When the butter is melted, add the onions and carrots. Fry them until soft and then add mushrooms to them. Fry, stirring, for about 10-15 minutes.
4. Next, mix them in a saucepan with barley and potatoes. Fill with water and bring to a boil. When it boils, add salt, pepper, peppercorns, bay leaves and any other favorite spices. Mix everything and cook for 15-20 minutes until the potatoes are ready.
5. When everything is ready, finely chop the dill and place it in the pan. Stir, bring to a boil and remove from heat. Cover the pan with a lid and let it sit for at least half an hour. And then serve the delicious and aromatic mushroom soup on the dinner table.
Dish of fried oyster mushroom legs in a slow cooker
We suggest preparing a dish of oyster mushroom legs in a slow cooker. Use the recipe and see how tasty and interesting the mushrooms turn out to be. Although the legs have a tough consistency, they need to be cooked in the same way as the caps. A slow cooker will help make mushroom stems softer, while the dish will not lose its juiciness and nutritional value.
- Mushroom legs – 600 g;
- Onion – 3 pcs.;
- Garlic cloves – 2 pcs.;
- Salt;
- Vegetable oil;
- Paprika – 1 tsp;
- Ground black pepper – ½ tsp.
For fried oyster mushrooms in a slow cooker, garlic should be used sparingly. This ingredient should highlight the delicate mushroom flavor, and not cross it out.
Separate the oyster mushrooms, wash under the tap, dry a little on a paper towel and cut into small pieces.
Peel the onion and chop with a knife.
Pour oil into the multicooker, add onion, set to “Baking” mode and fry for 5-7 minutes.
Add oyster mushrooms to the onion, sprinkle with salt, paprika and ground black pepper, stir and fry for 20 minutes.
At the end of frying, you can add 2-3 tbsp. l. sour cream (optional) and garnish with fresh basil leaves.
After the signal, open the lid and add finely chopped garlic, let it brew for 10 minutes and serve.
Recipe 2: Soup with mushroom broth “Vitamin”
Try making an incredibly healthy soup using celery (a tuber) and an apple. The taste will be very rich and unusual. By the way, you can also add chopped celery to the hot dish.
Required ingredients:
- 2.2 liters of mushroom broth
- Celery 1 tuber
- Green apple (Semirenko or Granny Smith) 1 piece
- 1 carrot
- Brussels sprouts 150 grams
- Salt
Cooking method:
- Place the pan with the broth on the fire and bring to a boil.
- While the broth is boiling, you need to prepare the other ingredients.
- Remove the peel from the celery, wash under running water and cut into small cubes.
- The carrots need to be peeled and also cut into small cubes.
- Peel the apple, peel the center and cut.
- Wash the cabbage and cut each piece into four pieces.
- Place cubes of celery, carrots and cabbage into the broth, add salt, and cook for ten minutes.
- Add the apple to the soup, cook for another five minutes with the lid closed and turn off the heat.
Recipe for pilaf with oyster mushrooms in a slow cooker
It happens that a person refuses meat dishes while on a diet or fasting. That is why pilaf with oyster mushrooms in a slow cooker will be an excellent solution for this situation.
We suggest using a step-by-step recipe with photos of cooking oyster mushrooms in a slow cooker.
- Oyster mushrooms – 600 g;
- Carrots – 3 pcs.;
- Onion – 3 pcs.;
- Long grain rice – 1 tbsp.;
- Vegetable oil;
- Water – 2 tbsp.;
- Salt;
- Ground black pepper – 1 tsp.
Cut the peeled carrots into small cubes, place in a multicooker bowl, pour in 3-4 tbsp. l. vegetable oil and turn on the “Frying” mode.
Fry carrots with the lid open for 10 minutes.
Peel the onion, chop, add to the carrots and fry together for 5 minutes.
Place the chopped oyster mushrooms in a bowl, add salt, ground pepper, and pour in hot water.
Rinse the rice and add to the bowl with the vegetables, do not stir.
Turn on the “Rice” mode, close the lid and lock it.
After the signal to turn off the program, open the multicooker lid and stir the pilaf.
