Oyster mushrooms: do they need to be cleaned and how to process them before eating?

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Mushrooms are a very healthy and tasty product. A wide variety of food is prepared from them - sauces, soups, salads, main courses. Oyster mushrooms are considered the most popular to eat. They are collected in the forest from tree trunks, and are also grown at home on sawdust or sunflower seed husks. Before cooking, mushrooms should be washed thoroughly. But do they need to be processed and how to clean fresh oyster mushrooms before cooking and frying? - This is a question that many housewives ask. Of course, in order for the finished dish to be tasty, the products must be pre-processed and inedible parts must be removed. Let's look at everything in more detail in this article.

Important! This type of mushroom has become popular due to the fact that it is impossible to get poisoned by them, since they do not contain harmful toxic substances. Therefore, even if the cooked product is damp, it will not affect your health.

Description and where to meet

Oyster mushrooms are edible mushrooms, widely known for their mass production and excellent taste.
In the wild, they are common in temperate forests. They grow in large colonies on almost all species of deciduous trees, stumps and dead wood. In our latitudes, there are seven species of oyster mushrooms; only one of them, the oyster mushroom, is cultivated. In appearance, cultivated ones do not differ from wild ones. These mushrooms have a fleshy dark gray cap, sometimes with a purple or brown tint. The size of the caps is quite large, from 5 to 15 cm in diameter. The shapes of the caps can be different - round, shell-shaped, ear-shaped. The legs are short, white, fused at the base, forming bundles or fusions. Oyster mushrooms bear fruit all summer, but the largest harvest occurs from September to November.

Also learn about the peculiarities of growing oyster mushrooms.

Where can I get these mushrooms?

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The best option is to get them yourself in the forest. Their locations are drying trees. Fallen trunks. These mushrooms begin to germinate right on the bark.

Do you like to experiment and grow your own mushrooms? Nothing could be simpler. In the conditions of a summer cottage, they grow well on straw from cereal crops and in sunflower husks.

But if you cannot be classified as an avid mushroom picker, then in this case you can simply purchase them in a large supermarket. Today, it is easy to find oyster mushrooms on sale in fresh or frozen form.

General recommendations for cleaning mushrooms

Mushrooms should be cleaned and washed immediately on the day of collection. If this is not possible, then they can be stored for several hours in the refrigerator or other cool place (for example, in a cellar).

The cleaning process begins in the forest. The needles and small debris are removed from the mushroom, the roots are cut off or cleared of soil, and damaged specimens are removed. The prey brought home must be immediately sorted and sorted into varieties, since each species has its own processing methods.

What tool to use to quickly clean

A small, sharp knife can help you peel mushrooms quickly and easily after picking. Thanks to the thin tip, you can easily remove worms from mushrooms and clean off debris without crumbling the fragile pulp. If the dirt cannot be removed, it is better to carefully cut it off.

Is it necessary to wash

To easily process mushrooms after harvesting, you do not need to wash or wet them before starting work. Otherwise, they will become slippery and fall out of your hands, and some types simply fall apart or lose their taste when exposed to water.

Dry cleaning is best. To remove sand and dirt from mushrooms, you can use a soft brush. Those intended for drying do not need to be washed. It is enough to clean them with a damp cloth. If you plan to fry, it is permissible to quickly rinse with water.

It is recommended to keep products that are planned to be salted, boiled or pickled for a short time in a weak saline solution. Then rinse. When pickling mushrooms that have a bitter taste, you need to keep them in cool water for 1-2 days, changing it periodically.

How can you cook

Oyster mushrooms can be fried, boiled, stewed, pickled and salted. From the dried ones you can even make a seasoning that is suitable for meat and vegetable dishes. A few recommendations for housewives:

When cooking, oyster mushrooms are cut into pieces so that they are better fried or boiled. For marinating, mushrooms can be left whole.
You need to cook these mushrooms for no more than 20 minutes, otherwise they lose their taste. This must be taken into account when cooking soups.
If you want to fry raw oyster mushrooms, you need to place them in one layer in a frying pan, add a little oil and fry until all the water has evaporated, and then add the remaining oil. For frying, oyster mushrooms are cut into small pieces.
Oyster mushrooms go well with cereals and meat. But they, like other mushrooms, are not suitable for fish.

Oyster mushrooms require cleaning and processing after collection. Knowing the basic rules, this will not be difficult to do.

Taste qualities and uses in cooking

This product can safely be called dietary. It is included in the diet of almost all the most popular and effective diets. Oyster mushrooms are low in calories (only 40 kcal), but very nutritious. The taste of these mushrooms can complement any salad or dish. Oyster mushrooms are often preferred as an additional ingredient in cooking. It is also worth noting the good aroma of the fruiting body. It is preserved not only fresh, but also cooked.

There are many options for using oyster mushrooms in cooking. They can be:

stew;
bake;
cook;
fry;
grill;
pickle, etc.

Oyster mushrooms are highly valued for their taste. Their pulp is very tender, juicy, and has a special mushroom aroma, with notes of anise. Ready mushrooms resemble champignons or porcini mushrooms. Oyster mushrooms have a low calorie content, only 40 kcal, so they can be used in dietary foods. In addition, it is good for the intestines due to its fiber content.

Even a small portion of these mushrooms can satisfy your hunger. The amount of protein is slightly inferior to meat

They reduce cholesterol levels, which is important for older people. Oyster mushrooms contain a large number of vitamins necessary for humans - vitamin B complex, vitamin C, vitamin PP, D2, E, minerals

Product usefulness

Before purchasing and cleaning oyster mushrooms to prepare a delicious dish, let’s get acquainted with their positive and negative sides. Good moments:

Mushrooms are low in calories, but can dull the feeling of hunger.
The composition is replete with mineral components such as calcium, iodine, iron.
Vitamins: C, B, E, PP – are found in large quantities in mushrooms.
Remove radiation from the human body.

Recipe with onions

There is nothing tastier than frying oyster mushrooms simply with onions. When frying, any onion can be used - lettuce, green, onion.

Here is one of the simple cooking methods. Ingredients needed for cooking:

main component – 1.5 kg;
garlic – 6 cloves;
parsley – 1 bunch;
butter – 150 g;
onion – 200 g;
salt, pepper - to taste.

Chop the washed mushrooms into large pieces and chop the onion. In a saucepan you need to dissolve the butter, add onions, mushrooms, salt, mix and cook covered for about 20 minutes, the heat temperature is moderate. Meanwhile, peel and chop the garlic and herbs, add them to the mushrooms, stir, wait a few minutes and remove from heat. The dish should be served hot immediately.

How to clean fresh oyster mushrooms before cooking

If you bought mushrooms at the market, most likely the seller took care of the presentation of the fruits and cleaned them in advance

Is the purchased product unprocessed or just brought from the forest by you? Pay attention to the manipulations that the crop must be subjected to before using it in the preparation of any dishes:

Examine fresh fruit for soil, debris and damage. Cut away areas that are wormy, dried out, or mixed with wood.

It is very important not to skip this stage, since without it the prepared dish may be spoiled. It is better to clean carefully, without cutting off excess, so as not to waste the precious product. If there are few mushrooms, rinse each fruiting body under running water, paying special attention to the back of the cap (the place where the plates are located). The harvest is large, but washing takes a long time? Place the oyster mushrooms in a large tank or bathtub and fill with clean, cold water. Leave to soak for about 30 minutes. After the specified time has passed, mix the product with your hands, manually collect any debris that floats to the surface (leaves, twigs, bugs). Select a batch of mushrooms from the container, rinsing each one under the tap. Place clean fruits in a prepared container.

How to properly clean oyster mushrooms (video)

Further processing depends on the purpose for which the mushrooms were collected or purchased. If you plan to “use” the product as a salad ingredient, cut it into small pieces and place it in a hot frying pan.

Decided to boil and freeze indefinitely? It is enough to divide the fruiting bodies into several parts, and then only if the representative is too large. The only rule is that you should never keep boiled mushrooms outside the refrigerator, especially if it’s a hot season outside, they can quickly go bad.

We looked at how to peel oyster mushrooms, briefly touching on the topic of preparing the product. Have you tried frying mushroom pancakes with potatoes or baking your prey with vegetables and cheese? Then catch super recipes from us - How to cook mushrooms: soup, julienne, stewed or in the oven.

What kind of mushrooms are oyster mushrooms? How to clean them before cooking? Where to look? Today we will be looking at this topic. Mushrooms with this gentle name are now becoming incredibly popular. Dishes with their addition are popular with the most picky gourmets

But before you prepare any of these gifts of nature, it is important to learn how to clean oyster mushrooms correctly so that they please tasters and do not become a subject of grief and disappointment.

Forest oyster mushrooms. False forest oyster mushrooms: how to distinguish, description, photo

FermoVed.ru » Mushrooms » The main differences between false oyster mushrooms

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Kira Stoletova

The answer to the question whether false oyster mushrooms are poisonous is yes. But they only grow in Australia. In our latitudes there are inedible or conditionally edible varieties. It is not difficult to distinguish such mushrooms.

Oyster mushroom orange
Wolf's saw-leaf
Green oyster mushroom
Conclusion

The main differences between false oyster mushrooms

Oyster mushroom orange

Orange oyster mushroom, according to the description, grows in large families mainly in deciduous forests. Found on linden, aspen, birch, prefers rotten stumps and dead wood. Does well in temperate climates.

Fruiting begins in September and continues until November. In warm areas, the mushroom grows even in winter. Rarely comes across. It stands out very much due to the bright orange color of the cap.

If forest oyster mushrooms survive the winter, the color becomes paler.

The main differences include:

almost complete absence of a stem: mushrooms are attached to the wood with a cap;
cap 2-8 cm in diameter, fan-shaped;
the skin is fluffy and tough;
unusual smell: young specimens have the aroma of melon, mature specimens smell of rotten cabbage;
the bottom is lamellar, its color is brighter than the color of the cap;
the pulp is bitter, pale orange;
spores elongated, smooth;
spore powder is light pink or brownish pink.

Orange oyster mushroom is used for landscape design. It is used to decorate gardens and courtyards, infecting trunks and tree stumps with mycelium.

Wolf's saw-leaf

Wolfsaw leaf is also not classified as a poisonous counterpart to edible oyster mushrooms. Its second name is bald sawfoil. It grows on dead wood of trunks and stumps. Rarely found in deciduous and coniferous forests. Grows in central Russia, North America, Canada, and Europe (except for the southern regions). Fruits from July to October.

To distinguish a mushroom, you should carefully study its description:

the cap is kidney- or tongue-shaped, 3-8 cm in diameter, the color is whitish-brown, yellow-red;
the leg is dense, colored brown, almost black, not centered, 1 cm long, rudimentary (lost its significance in the process of evolution);
the surface is felt, with small scales and growths;
the plates are white-yellow below, then turn red, running down the stalk, frequent, wide;
uneven, jagged edge on the back of the cap (the main difference), folded down;
the pulp is whitish, hard, acrid;
the aroma is pronounced, mushroom;
white spore powder.

Green oyster mushroom

Mushrooms need to be cooked properly

Green oyster mushroom is often classified as a false species. If not boiled correctly, it will not be edible. Mushroom of low quality, conditionally edible. Its second name is late (autumn) oyster mushroom. The variety is distinguished by late fruiting: from September until the first frost. Autumn oyster mushrooms resume growth during thaws. They are found in February and March.

These mushrooms are found in mixed and deciduous forests of the European part of Russia, Ukraine, the Caucasus, and Northern Asia. They are found individually or in families. They grow on wood, stumps and dead wood.

This variety of mushrooms is easy to distinguish if you know its description:

the cap is lateral, tongue-shaped, 3-15 cm in diameter;
color ranges from olive-brown to yellow-brown, turning pale in mature specimens;
the skin is velvety, mucous in damp weather;
the leg is short (up to 3 cm), dense, ocher-yellow, may be absent;
the plates are frequent, whitish in young mushrooms, then yellow-brown or olive;
spore powder is white-violet.

Overripe mushrooms become hard. After suffering frosts, they lose their taste. If the cold snap is prolonged, the fruiting bodies become unsuitable for use. They sour and die, as evidenced by the wine smell and mold on the records.

Oyster mushrooms in the forest and false mushrooms

Oyster mushrooms in the forest and false honey mushrooms.

False mushrooms on a tree. Inedible!

Conclusion

Few false species of forest oyster mushrooms grow on our territory. They are not poisonous, but you should not eat such mushrooms: they contain a lot of bitterness.

Even species that are suitable for culinary use can cause poisoning. Fruiting bodies collected in the wrong place (near roads, industrial enterprises) are oversaturated with harmful substances. Even improper storage and preparation impairs the quality of food.

How to clean oyster mushrooms: video

Oyster mushrooms are one of the most popular types of mushrooms among consumers. They are unpretentious to grow and care for and are suitable for preparing many dishes. They are bred at home or collected in the forest. Cleaning oyster mushrooms is a process that takes little time.

Cleaning oyster mushrooms

Cleaning oyster mushrooms in the forest

The initial cleaning of oyster mushrooms should be carried out in the forest. This mushroom grows on stumps and tree trunks. Before putting it in the basket, you need to remove any remaining leaves and twigs that may be on it.

It is convenient to remove stuck debris using a knife. Places with wormholes are also immediately cut off. Oyster mushrooms are cleaned more thoroughly at home.

Cleaning oyster mushrooms at home

Mushrooms of this group spoil quickly. Before peeling oyster mushrooms, perform the following steps:

they are sorted, mushrooms are distributed separately for cooking options: canning and frying;
rinse thoroughly and leave in water for 30 minutes;
after the mushrooms lie soaked, worms begin to emerge from them;
Dust and dirt often accumulate under the caps, so they are washed with a soft brush;
if the stains are not washed off, they are carefully cut out with a knife;
dry on a soft towel or paper napkins;
mushrooms intended for drying are not washed.

Mushrooms spoil quickly

https://www.youtube.com/watch?v=WM5ZdqJFLic

To clean mushrooms, take a thin sharp knife, a clean and dry sponge (a soft rag will do), and a colander. Next, cut off the end of the stem of each mushroom. The longer you plan to store the product in the refrigerator, the larger part is removed. This is necessary so that the mushrooms do not lose their taste and begin to deteriorate.

Irina Selyutina (Biologist):

If you use a small amount of oyster mushrooms for the preparation, then it is best to rinse them in portions under running water using a colander. All manipulations must be carried out very carefully, because... These mushrooms are particularly fragile and the slightest awkward movement can damage the mushroom cap.

Many housewives prefer cleaning the fruiting bodies of oyster mushrooms using running water, which takes a little time.

Additional cleaning

There are several simple ways to do additional cleaning:

Blanching: place fresh mushrooms in a container and pour boiling water over them, then leave them in the same hot water for a few seconds. This treatment helps make them more elastic. Usually this manipulation is carried out before marinating.
Boiling: Place the mushrooms in a saucepan and bring to a boil over high heat. When the water boils, turn it off and let it cool.
Boiling: place the mushrooms in a container with cold salted water and bring it to a boil. Let cool for 15 minutes and rinse with cold water in a colander.

For your information. Before drying, oyster mushrooms, like other mushrooms, are not washed or boiled. All preparatory manipulations are carried out only on dry mushrooms.

Before freezing, oyster mushrooms should only be wiped with a dry cloth. Do not wet them: this will cause them to absorb excess moisture and lose their taste. Next, they are distributed into small portions and placed in containers. An additional prevention against pests would be to boil and soak mushrooms in a solution of vinegar or citric acid.

Method of cleaning from soil and sand

There is an easy way to quickly clean oyster mushrooms of dirt. To do this, the caps are wiped with a damp cloth and the wormholes are cut off. Mushrooms severely damaged by pests are thrown away.

Next, use a brush or dry sponge to clean the product from dust and debris. The wet, adhering soil on the legs is cut off with a knife. Then the oyster mushrooms are washed under running water.

Oyster mushrooms, how to cook mushrooms

Tips for final (main) processing of oyster mushrooms

Let's look at a few recommendations for cleaning mushrooms from experienced mushroom pickers:

Boiling - place mushrooms in a saucepan of cold water and bring to a boil, adding a little salt to the water. After boiling, keep in this state for 15-30 minutes. Then place the vegetable products in a colander and rinse with cold water.
Boiling - place the mushrooms in a container of water and bring them to a boil as quickly as possible. As soon as the water boils, immediately turn off the heat and leave to cool without removing the mushrooms. After cooling, the products are placed in a fabric bag to dry.
Blanching - the mushrooms are placed in a sieve and poured over with boiling water. Afterwards, place them in boiling water for a few seconds or keep them over steam. After such heat treatment, the mushrooms become more durable and do not break. Carrying out this manipulation is typical for pickling mushrooms.

Important! When boiling or boiling, you should never squeeze the mushrooms, as a lot of valuable substances are subsequently lost.

How to clean champignons and oyster mushrooms before cooking: rules for cleaning, processing and cooking

Don't let laziness overcome you. After arriving from the forest (or from the market), from where you delivered a certain amount of these mushrooms to your home, you do not need to forget about them for a long time. Having rested a little, you need to immediately begin freeing them from debris, sand and other inedible inclusions.
How to clean fresh oyster mushrooms from the forest? Place it on a dry surface and first remove dry, well-disposable debris: twigs, scraps of leaves, straw or grass.

Fill with water (cold and clean) for twenty minutes to remove any remaining debris. We remove what does not come away from the mushroom with our hands. You can use sponges made of small foam rubber; they will help to delicately remove dirt from the caps.
Cut off the tip of the mushroom stem. After all, there is, as a rule, an area that is difficult to completely clean from inclusions of dust and bark.
Now rinse all the mushrooms under the tap. Pour in clean cold water again. Add salt and, having dissolved it, place the peeled oyster mushrooms in the water. The procedure is aimed at preventing darkening of the flesh of peeled mushrooms.
Now we take them out of the water and prepare them as you please, based on the recipe.

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An important condition when cleaning oyster mushrooms is to act gently and slowly

The fact is that any careless movement can destroy the integrity of the mushroom cap. Oyster mushrooms are a very fragile gift of nature

Oyster mushrooms are a very fragile gift of nature.

Do you need to cook wild oyster mushrooms?

How to properly cook wild oyster mushrooms The main feature of oyster mushrooms is that they do not need to be pre-boiled before frying or baking. In this they are similar to champignons. If the product is consumed fresh, then to disinfect it, the pulp is doused with boiling water to kill all harmful bacteria.

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How to wash oyster mushrooms

Mushrooms absorb a large amount of moisture, so they need to be washed either under a thin stream of water, or simply wiped with a damp cloth

Before cleaning the forest products, they must be washed. If there are a large number of mushrooms, oyster mushrooms can be processed in portions. Place a certain portion of the fruit in a colander, place it under a thin stream of water, simultaneously removing various leaves and twigs, then place in a common bowl. Repeat the above steps with the remaining copies. It is known that many other varieties of forest fruits can be soaked in water for 30-60 minutes and only then cleaned. This method is not suitable for oyster mushrooms, since they absorb all the moisture and begin to deteriorate faster. Thus, the first method is considered the most convenient.

When the damaged areas have been removed, you can proceed to the next step in processing oyster mushrooms: the mushrooms must be carefully rinsed under a weak stream of water, being careful not to damage them. Then place the fruits in a colander to drain all excess liquid. The final stage will be the obligatory drying of the forest’s gifts with a cloth or paper towels. This is what needs to be given special attention, since excess moisture in mushrooms increases the cooking time. If the forest fruits are not heavily contaminated, instead of this procedure, you can wipe the fruiting bodies with a damp cloth.

https://youtube.com/watch?v=U5ATx7PPUFc

How to properly collect and process after collection

Oyster mushrooms grown at home are harvested when the caps reach a size of 4–7 cm; this is considered the technical maturity of the mushroom. The edges should not be completely unfolded. The splices must be unscrewed in a circular motion without leaving any residue.

In one clump, mushrooms are usually of different sizes; you need to collect everything, because the remaining ones will die. Wild mushrooms are collected according to the same rules, but they are not twisted, but cut with a knife.

It is very important that the mushrooms are completely dry when harvesting. Oyster mushrooms cannot be eaten raw, because the protein contained in them is absorbed by humans only after heat treatment

Oyster mushrooms cannot be eaten raw, because the protein contained in them is absorbed by humans only after heat treatment.

You cannot pack the collected mushrooms hermetically in cellophane, because due to their large caps they condense moisture very quickly and can spoil. It is better to put them in veneer baskets and place them in the refrigerator. Store for no more than 6 hours before cooking. At a temperature of 2°C it can be stored for 10–12 days.

How to clean porcini mushroom at home

When you come from the forest, you need to immediately start cleaning, because over time they lose their elasticity and their taste.

If you have already pre-cleaned the boletus mushrooms in the forest, all you have to do is walk over them with a brush or a damp towel, depending on what treatment you will be subjecting the crop to. For example, if you are going to fry, boil or pickle mushrooms, you need to not only peel them, but also rinse them thoroughly. But before drying, boletus mushrooms cannot be washed, as due to excess moisture they will not dry correctly.

Further manipulations with the harvest also depend on how you plan to cook. So, for heat treatment and freezing, both the cap and the stem must be cleaned, and large specimens must be cut into pieces of approximately the same size.

How to clean the cap of a porcini mushroom

Mushrooms spoil very quickly, so they need to be processed within 3-4 hours after collection. If you were unable to clean and prepare them for processing, simply transfer the harvest to an enamel container and place it in the refrigerator without covering it with a lid. This way, boletus mushrooms can be stored for another 1-2 days, but they should not be shaken or constantly moved, as this can damage the delicate pulp (Figure 2).

Figure 2. Cleaning the caps

The boletus cap does not need very thorough cleaning. It is enough to remove large debris from its surface and lightly wipe it with a damp cloth or an old toothbrush to remove dust. Unlike boletus, which has a sticky film on its cap, the surface of the boletus skin is velvety and pleasant to the touch.

If you do not plan to dry the mushrooms, you can rinse them under running water. This will remove any remaining dust and debris not only from the cap, but also from the stem. You need to wash the inside of the cap especially carefully, since this is where the most dust and debris accumulates.

Do I need to peel the stem of porcini mushrooms?

The boletus leg needs more thorough cleaning. First of all, you need to update the cut in its lower part, even if you did it in the forest. You need to trim the bottom of the leg in such a way as to capture particles of pulp along its entire circumference (Figure 3).

Figure 3. Removing debris from legs

Next, you need to lightly scrape the flesh of the leg. The movements should be light, since the main purpose of such peeling is to simply remove the skin without damaging the pulp. After this, simply wipe the crop with a damp towel or rinse under running water if you do not plan to dry the boletus mushrooms. At the final stage, the harvest should be placed in a colander and the remaining water should be allowed to drain.

How to cook oyster mushrooms so that they are soft. What can you cook from oyster mushrooms for the second course?

Oyster mushroom soup is very tasty, but these inexpensive mushrooms are also suitable for preparing second courses. Try cooking fried or stewed oyster mushrooms using the completely simple recipes that we offer you.

Before you cook oyster mushrooms according to the chosen recipe, you need to properly process them. When purchasing these mushrooms, you must be extremely careful - there should not be a single yellowish speck on the lower and upper surface of the cap. High-quality fresh mushroom has a characteristic grayish-bluish color without any extraneous shades.

Keep in mind that cooking fresh oyster mushrooms does not require pre-boiling. All that is necessary in this case is to thoroughly rinse each mushroom under running water, and then carefully cut into pieces of approximately the same size.

To store oyster mushrooms, it is better to take glass or plastic containers.

Now let's look at the most interesting recipes for delicious and nutritious main courses made from oyster mushrooms. The very first option that comes to mind is fried mushrooms.

Fried oyster mushrooms are very fragrant

To prepare this nutritious dish, take the following products:

500 g oyster mushrooms;
100 g sour cream;
1 large onion;
1 clove of garlic;
1 bunch of fresh herbs;
70 g vegetable oil for frying;
2 bay leaves;
salt, pepper and spices to taste.

Cooking oyster mushrooms according to this recipe is not at all difficult.

First of all, you need to heat the frying pan over low heat.
While heating the frying pan, you should take care of the mushrooms - rinse them thoroughly under running water, and then cut them into medium-sized pieces.
Pour the specified amount of vegetable oil into a heated frying pan and wait for it to boil.
Place a layer of chopped mushrooms - do not add water, since the oyster mushrooms themselves release a lot of liquid.
Lightly add mushrooms on top.
Place the onion, cut into neat rings, into a second frying pan and fry until it turns golden.
How long to cook fried oyster mushrooms? These mushrooms should be fried until they stop releasing water, but there is no need to overdry them.
At the next stage, add a small amount of sour cream to the mushrooms, as well as pre-fried onion.
Now it’s the turn of spices and salt - after adding them, cover the pan with a lid and leave it like that for a few more minutes.
Greens must be added to the mushrooms at the final stage of cooking - this way, they will be able to fully retain all their beneficial properties.

Cleaning oyster mushrooms

Features of cleaning oyster mushrooms

If the oyster mushroom was purchased in a store, it was grown under artificial conditions, so it is not necessary to cut off the skin. Fruit bodies collected in the forest should be cleaned.

There are basic rules for cleaning oyster mushrooms:

Mushrooms should not be left to sit for a long time after being picked or purchased. The longer this happens, the higher the risk of poisoning.
Oyster mushrooms should not be immediately placed in water. First, remove all dirt with a brush or dry sponge.
To prevent darkening, leave the product in salted water for 15-20 minutes. The procedure is also necessary for store-bought mushrooms: they can also contain pests.

Irina Selyutina (Biologist):

Yes, even oyster mushrooms bought in a supermarket require cleaning, because there may be dark spots on the surface of the fruiting bodies that require removal. Although this group of mushrooms is rarely affected by worms, cleaning is required. Of course, spoiled specimens will not cause harm to health, but the appearance of the dishes, and perhaps also the mood, will be spoiled.

Do not forget: good quality oyster mushrooms must have a grey-bluish color of the caps without admixtures of other shades and, accordingly, various spots.

By the way. After removing the damaged parts, the oyster mushrooms are washed again, but only under a weak stream of water.

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Cleaning oyster mushrooms in the forest

Cleaning oyster mushrooms at home

Mushrooms of this group spoil quickly. Before peeling oyster mushrooms, perform the following steps:

they are sorted, mushrooms are distributed separately for cooking options: canning and frying;
rinse thoroughly and leave in water for 30 minutes;
after the mushrooms lie soaked, worms begin to emerge from them;
Dust and dirt often accumulate under the caps, so they are washed with a soft brush;
if the stains are not washed off, they are carefully cut out with a knife;
dry on a soft towel or paper napkins;
mushrooms intended for drying are not washed.

Mushrooms spoil quickly

Irina Selyutina (Biologist):

Many housewives prefer cleaning the fruiting bodies of oyster mushrooms using running water, which takes a little time.

Additional cleaning

There are several simple ways to do additional cleaning:

Blanching: place fresh mushrooms in a container and pour boiling water over them, then leave them in the same hot water for a few seconds. This treatment helps make them more elastic. Usually this manipulation is carried out before marinating.
Boiling: Place the mushrooms in a saucepan and bring to a boil over high heat. When the water boils, turn it off and let it cool.
Boiling: place the mushrooms in a container with cold salted water and bring it to a boil. Let cool for 15 minutes and rinse with cold water in a colander.

For your information. Before drying, oyster mushrooms, like other mushrooms, are not washed or boiled. All preparatory manipulations are carried out only on dry mushrooms.

Method of cleaning from soil and sand

There is an easy way to quickly clean oyster mushrooms of dirt. To do this, the caps are wiped with a damp cloth and the wormholes are cut off. Mushrooms severely damaged by pests are thrown away.

How to cook oyster mushrooms. How to properly fry oyster mushrooms - tips and recipe

Tricky oyster mushroom. And we prepare it incorrectly. It is not washed, boiled or cut. These tips were a revelation to me. Prepared like this, it is incomparable. I share my secrets and recipe.

Don’t rush to be indignant at them: these are chefs’ advice, collected for a long time and personally tested.

First the subtleties - then the recipe. Simple - for starters

How to cook oyster mushrooms correctly: nuances

1. Oyster mushrooms are not washed. Its plates are delicate. And - like a sponge: they will drink water under running water and release it into the frying pan. Goodbye fried oyster mushrooms - welcome to steamed mushrooms.

What to do? Wipe the plates with a paper towel or thin rag, brush off particles of debris and substrate - if the oyster mushroom is not wild mushroom. All. What if it’s very dirty? Why do we need a very dirty oyster mushroom?

There are many types of oyster mushrooms - the cooking principle is the same

2. Oyster mushrooms are not boiled. Grown in captivity, they are not boiled. Lesnaya - and many mushrooms are called oyster mushrooms, incl. winter honey mushrooms (everything that grows on stumps and trees). First of all, they are collected with care. Secondly, they cook for 1 hour without fail. The water is drained.

3. Oyster mushrooms are not cut - most varieties. The plates are delicate; when cut even with a sharp knife, they become deformed - “wet”. And they let out the juice.

There are many varieties with curly plates, fan-shaped - there will be no beautiful cutting. And most importantly, when cutting, the mushrooms release juice in the pan.

Culinary experts are sure: if you simply tear the cap of an oyster mushroom, i.e. separate the plates and fry over high heat - the taste is incomparable.

Large pieces turn out juicy and meaty. If you chop it finely, it will release a lot of juice and may turn rubbery.

4. Oyster mushrooms are fried like potatoes. It is fried over medium heat, without a lid. To avoid steaming, I fried it. Also, don’t stir often so that the surface of the slices gets toasted.

5. Oyster mushrooms are not fried with onions and potatoes. They connect later. Sometimes they fry together - but this is not correct. Why? The mushrooms will release a lot of water and will steam at first. This will prevent the onions and potatoes from frying. To prepare classic mushrooms with potatoes, add fried oyster mushrooms to the potatoes and onions halfway through cooking.

Oyster mushroom in garlic sauce

To practice, let's start small. With millet fried in garlic sauce with parsley. Not in a simple way - first we marinate it in a spicy honey marinade.

Ingredients:

Mushrooms 500 g;

Garlic 2-3 cloves;

A pinch of red pepper (can be replaced with black) - although red goes well with soy sauce :);

Soy sauce 2 tbsp;

Lemon juice 2 tbsp;

Honey 1 tsp;

Vegetable oil according to consumption, salt to taste.

1. Do not wash the mushrooms - wipe with a napkin.

2. Separate the oyster mushrooms with your hands and break them into pieces. If the “petals” are large and thin - you can cut them into large, thick and not voluminous ones. But big.

3. Prepare the marinade. Mix 2 tbsp. oils + lemon juice + honey + soy sauce. Finely chop or crush the garlic, add chopped parsley.

4. Immerse the mushrooms in the marinade and stir. Leave for 30-40 minutes - up to 1 hour.

What will it give? Aroma and bright taste. And most importantly, it will retain its juiciness. When heated, vegetable protein coagulates - folding. Acid slows down the process - the mushrooms are more tender, not tough, and juicy.

You can shake off some of the greenery if you want.

5. Heat the frying pan well and grease with oil. Lubricate - because the oyster mushroom will still release juice, which we will evaporate. There is too much oil in the process

6. Place mushrooms. A little. Do not put a full pan - they will simmer. Lots of mushrooms - fry in two steps.

In total, cooking time is 15 minutes, no more. Don’t worry - non-forest oyster mushrooms grown artificially do not need to be boiled. Lesnaya - it is boiled for 1 hour, sometimes more. The water is drained.

Oyster mushrooms: how to clean and wash mushrooms before cooking

Oyster mushrooms are popular mushrooms along with champignons. These gifts of the forest are suitable for almost any type of culinary processing: they are fried, boiled, stewed, frozen, pickled. Having decided to prepare a dish from this ingredient, the housewife may have a question about how to clean oyster mushrooms and whether such a procedure is necessary.

Do I need to peel oyster mushrooms?

Many experienced cooks claim that it is not necessary to peel oyster mushrooms.

However, this is a controversial issue, since after harvesting any mushroom crop must be subjected to special processing, and only then used for cooking.

In most cases, store-bought fruits have already been processed, but oyster mushrooms collected by yourself must be cleaned before cooking.

Important! If the mushrooms were bought in a supermarket, this does not mean that they should not be cleaned, since there may be dark spots on the top and bottom of the cap that need to be removed. It should be remembered that fresh oyster mushrooms of good quality should be gray-bluish in color without admixtures of other shades and various spots

The cleaning process is quite simple to perform and involves removing dirt and forest debris, as well as removing damaged or dried parts of the mushroom.

This variety is very rarely affected by worms, but still this procedure should not be neglected. Damaged specimens will not cause any harm, but they can ruin the appearance of the overall dish.

To peel oyster mushrooms, you will need a sharp knife and a clean dish sponge. There is a whole algorithm of actions that describes the entire process of cleaning oyster mushrooms:

Clean the mushroom from dirt, dust and forest debris using a soft sponge, using light movements.
Use a knife to remove dried or damaged areas, and cut off the tip of the stem. Some housewives recommend leaving only the cap, since the lower part of the mushroom is quite hard, especially if we are talking about an old fruit.
If the oyster mushrooms were purchased at a supermarket or market, it is advisable to trim the dried sections thinly.

Important! Specimens with a cap size of about 10 cm in diameter are best suited for consumption. Large mushrooms indicate old age and are especially tough

It is necessary to wash oyster mushrooms before any type of culinary processing: frying, boiling, salting. In addition, this procedure is recommended to be carried out 2 times: before cleaning the forest products and after it. It is worth noting that when drying or freezing mushrooms, the processing algorithm is identical

It is also important to thoroughly dry each specimen after washing the oyster mushrooms.

Important! It is not advisable to freeze frozen fruits a second time, so it is recommended to package them in small portions. Before cleaning forest products, they must be washed

If there are a large number of mushrooms, oyster mushrooms can be processed in portions. Place a certain portion of the fruit in a colander, place it under a thin stream of water, simultaneously removing various leaves and twigs, then place in a common bowl.

Repeat the above steps with the remaining copies. It is known that many other varieties of forest fruits can be soaked in water for 30-60 minutes and only then cleaned. This method is not suitable for oyster mushrooms, since they absorb all the moisture and begin to deteriorate faster.

Thus, the first method is considered the most convenient.

If the forest fruits are not heavily contaminated, instead of this procedure, you can wipe the fruiting bodies with a damp cloth.

Conclusion

It is necessary to wash and clean oyster mushrooms from dirt and other forest debris. Having figured this out, you may wonder if you need to boil them before cooking. Here the housewife is given the right to choose, since pre-boiling the mushrooms is not necessary.

However, this will not be superfluous if there are doubts about the freshness of the product. In addition, eating oyster mushrooms raw is extremely prohibited, since it contains chitin, which can negatively affect the human condition.

That is why preliminary heat treatment is necessary to remove harmful substances.

Advantages and disadvantages of oyster mushrooms

This type of mushroom contains a lot of useful substances for the human body. That is why they are very often eaten.

Let's look at the main advantages of this product:

They have very low calorie content. But if consumed in large quantities, they can satisfy hunger.
They contain minerals such as potassium, iron, calcium and iodine.
Promotes the breakdown of fats.
Enriched with vitamins: C, D2, B, E and PP. Thanks to them, the product is very similar to meat.
Remove radioactive substances from the body.
Reduces cholesterol levels.

Important! As a result of using this product in food, the development of E. coli in the human body is prevented. The human body's resistance to radiation also increases.

When preparing such a product, it is definitely recommended to process it, since it contains chitin, which humans cannot digest. In order to remove chitin, the mushrooms need to be cut very finely and fried well.

Important! One of the most important disadvantages is the not very pronounced mushroom smell. In addition, this type of vegetable products is not resistant to infection by viral diseases. In addition, they are quite difficult to transport, since the fruiting body is very fragile and unstable.