Oyster mushrooms, marinated for the winter: very tasty recipes for quick preparation of pickled oyster mushrooms

Mushrooms are a healthy and nutritious product that is perfect for preparing a wide variety of dishes: soups, juliennes, salads, sauces, etc. For caring housewives, it is very important to prepare mushrooms for future use in order to delight their loved ones with delicious dishes made from them in winter.
Today we will talk about oyster mushrooms, which are considered one of the most popular representatives of fruiting bodies in Russia, Ukraine and Belarus. These mushrooms are very tasty, they contain a huge amount of useful and nutrients. You can make a lot of preparations for the winter from them.

How to properly prepare mushrooms for pickling

Choosing mushrooms is the first step to a delicious marinated dish.
Good young oyster mushrooms are gray to pearly in color and are fresh and whole with no frayed edges. The mycelium is dense, all the mushrooms are in place. The caps of older individuals acquire a yellowish-beige tint, become fibrous, and lose their aroma and juiciness. When growing at home or collecting in the forest, you need to remember that young individuals are the most delicious and tender. When buying in a store, you should make sure that the mushrooms are not broken or limp, otherwise they will not be suitable for canning for the winter.

The legs will have to be cut off; they will deteriorate the quality of the finished dish, as they remain rigid even after cooking.

For pickling, the legs are cut off, leaving a small piece so as not to damage the cap. Before washing, you need to shake out all the grass debris that accumulates between the plates. The best way to rinse is under running tap water. If mushrooms are being prepared for canning for the winter, they need to be washed especially carefully.

Delicious recipe for cooking zucchini with satsebeli sauce for the winterRead

Only very dirty mushrooms should be soaked; in most cases this can be avoided.

Large caps need to be cut so that all the pieces are the size of the smallest mushrooms. This will improve the taste and appearance of the finished dish.

Reference: pickling is a method of preparing a product for long-term storage using acids and salts that suppress the destructive effect of microorganisms. With the help of marinade you can also improve and highlight the taste of mushrooms when preparing the dish right to the table.

How to store mushroom preparations

Pickled oyster mushrooms can be stored for up to 2 years in cool places - cellars, refrigerators, if they are hermetically sealed. Canned food with metal lids lasts less, only a year. You can extend the life up to 2 years by using glass lids.

You should not store pickled oyster mushrooms in warm apartments for more than a few months. In this case, you need to choose the coolest place, away from batteries and sunlight.

If canned goods are not rolled up under lids, but simply covered with nylon ones, they are kept on the lower shelves of refrigerators or in the cellar. Shelf life – 3-5 months.

Oyster mushrooms are sold in stores all year round. It is not necessary to prepare them for the winter. A tasty, healthy dish can be prepared at any time - treat friends and diversify your own menu.

Useful tips

In the wild, oyster mushrooms grow in many places, and their ease of maintenance and low-labor care make it possible to cultivate them in artificial conditions on special soils made of sawdust and straw.

Excellent taste and low calorie content are another advantage of these mushrooms.

Oyster mushrooms contain the following elements:

proteins;
amino acids;
vitamins A, B and rare PP;
selenium, copper, calcium, phosphorus;
choline;
beta-carotene;
various amino acids;
healthy fats and carbohydrates.

This product is recommended for use in cases of cancer, as it is able to cleanse the body of heavy metals, toxic deposits, harmful substances and carcinogens.
Scientists have long proven the benefits of oyster mushrooms in the treatment of benign and malignant tumors. However, you shouldn’t get too carried away and consume them in large quantities. In some people they cause diarrhea, flatulence and allergic reactions, so it is better not to give these mushrooms to small children and elderly relatives.

Before pickling oyster mushrooms for the winter at home, it’s worth learning how to choose the right mushrooms. The following tips will help in this matter:

It is worth paying attention to the appearance and aroma of mushrooms. A good product has no stains, cracks or unpleasant odor. Oyster mushrooms have caps from 3 to 30 centimeters in diameter

Their size does not affect the taste and quality. Young mushrooms have juicy, elastic flesh, so they are healthier and more enjoyable to eat. Old specimens are fibrous and rubber-like. The legs of the product are quite hard, so they are not used for salting and pickling. Mushrooms obtained artificially are absolutely no different from wild specimens, so when purchasing you should not be guided by their naturalness. To cook oyster mushrooms, it is better not to use galvanized and aluminum utensils, as they can become very dark. For cooking you need to buy strong and fleshy mushrooms. Young oyster mushrooms are easy to process and can be identified by their gray caps. Adult specimens have a purple tint, while older specimens have a yellowish color. Don’t be afraid to boil mushrooms; they are easier to preserve in this form. With this method of heat treatment, oyster mushrooms retain all their beneficial properties. Raw mushrooms can be stored for no more than two weeks. The boiled product does not have to be used immediately for pickling; cooking can be postponed for two days. The preparations are stored in glass or enamel containers for no more than 1 year. Pickled oyster mushrooms will be more aromatic and even tastier if they are served, mixed with fresh, chopped herbs.

Whether it’s a classic cooking method or a salty product without marinade, whatever the cooking method, oyster mushroom preparations will be an excellent appetizer for a holiday or everyday lunch.

Pickled honey mushrooms - homemade recipes

Helpful information

Try to prepare a surprisingly appetizing salad with fried champignons and smoked chicken, distinguished by its memorable taste and festive appearance.
Also, don’t miss the delicious champignon soup with potatoes, which will not leave indifferent those who prefer a healthy low-calorie diet.
Pay close attention to the simple and quick recipe for salad with pickled honey mushrooms, famous for its unforgettable taste and surprising nutritional value.
An amazingly tasty quiche with chicken and mushrooms is definitely worth the culinary effort spent on its preparation. This unusual, but very tasty dish will satisfy the needs of the most picky members of your family.
If you don’t yet know how to cook dried mushrooms, it’s time to educate yourself. I assure you that even a novice cook can cope with the recipe for this famous snack.

Thanks everyone for your attention to the recipe! I’m really looking forward to feedback on the recipe from commentators, as well as their advice on improving the recipe of the dish. If you can boast of valuable knowledge on the topic of preparing pickled oyster mushrooms, please share it. Bon appetit and more pleasant emotions!

Mushrooms in Korean

Many people love Korean cuisine. It is distinguished by the presence of a variety of spices and taste characteristics of dishes. This recipe for making pickled oyster mushrooms is also quite quick.

Required Products:

garlic - 6 cloves;
fresh mushrooms - 1.5 kg;
onion - 3 medium-sized heads;
filtered water - 90 ml;
table salt - 10 g;
granulated sugar - 50 g;
table vinegar - 45 ml;
ground red pepper to taste.

Operating procedure:

Sort forest fruits and remove unsuitable food. Rinse well under running water and cut into several pieces. Place in a saucepan, fill with water and place on the stove. After boiling, cook for a quarter of an hour, adding salt first. Strain the mushrooms through a sieve and wait for the excess moisture to completely drain.
Peel the onion heads, rinse and cut out the rotten areas. Chop into strips.
Let's move on to preparing the marinade. Pour the filtered liquid, acid into a saucepan, add salt and granulated sugar, red pepper. Remove the peel from the garlic and chop it on a fine grater. Add to the prepared spices and mix thoroughly until the ingredients are completely dissolved.
Spread the onion evenly into the bottom of a clean saucepan, mashing it a little. Then distribute the oyster mushrooms and cover with onions again. Fill the container with the contents with cold marinade, put it under a press and put it in the refrigerator. Leave it like this for 9 hours. This time is enough for the mushrooms to soak in the marinade and become ready to eat.
The snack can be tasted after the specified time has elapsed, or placed in sterile jars. Cover with nylon lids and put in the refrigerator.

Korean recipe

Recipe for canning oyster mushrooms with Korean seasonings

The following recipe for canning oyster mushrooms for the winter is one of the piquant ones, because it contains Korean seasoning and chili pepper. This method will help you get a preparation just for those who like “spicy things.”

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Oyster mushrooms – 1 kg;
Garlic – 2 cloves;
Onion – 1 pc.;
Water -100 ml;
Salt – 1 tsp;
Sugar – 1.5 tbsp. l.;
Vinegar 9% - 2 tbsp. l.;
Chili pepper (cut into pieces) – 0.5 tbsp. l.;
Korean seasoning for vegetables - 1 tbsp. l.

Rinse the boiled oyster mushrooms under running water, drain well and cut into pieces.

Peel the onion and cut into thin rings.

Prepare the marinade: combine water, salt, sugar, vinegar, chili pepper, crushed garlic and Korean seasoning.

Stir, let boil for 3 minutes and cool.

Place part of the chopped onion in another pan, place chopped oyster mushrooms on it, and then onion again.

Pour the cooled marinade over the mushrooms and place under a press.

Place the pieces in the refrigerator for 10 hours to marinate.

After the allotted time, the mushrooms can be placed in jars and covered with plastic lids.

Oyster mushrooms are ready to eat within 24 hours.

Is it possible to can oyster mushrooms and how to do it correctly?

Canned oyster mushrooms can rightfully be called the most delicious. We invite you to learn how to preserve oyster mushrooms at home. The process itself is not complicated as it might seem at first. The main thing is to choose the recipe you like and follow the specified proportions.

There are many recipes for canned oyster mushrooms, and in this case the mushrooms are cooked quickly and do not lose their taste. For preparation, take young mushrooms with small caps. As a result, canned oyster mushrooms turn out very tasty and aromatic.

Many housewives know how to pickle store-bought mushrooms, so they sometimes ask how to properly preserve wild oyster mushrooms

The process is the same: rinse the caps thoroughly, paying more attention to the plate side. The fact is that it is in the plates that debris collects, and if the mushrooms are poorly processed, the safety of the workpiece may come into question

Recipes for canned oyster mushrooms for the winter include mandatory primary processing of the mushrooms. First, they should be cleaned of dirt and washed in water. Sometimes, if the contamination is large, soak it in water for 1 hour. Place the peeled oyster mushrooms in a pan of boiling water and boil for 20-25 minutes. Then you can start preparing the preserves according to the suggested recipes.

Pickled oyster mushrooms for the winter - 5 recipes with step-by-step photos

These are popular mushrooms that are in great demand among many housewives. They cook quickly and do not require long-term heat treatment. And although they are available in the store almost all year round, we suggest preparing pickled oyster mushrooms for the winter in jars, choosing from the 5 most successful recipes. And in winter and spring they are more expensive, so it’s definitely useful to stock up for future use.

Then, for a holiday, the arrival of guests, or a family dinner, you will always have delicious ready-made mushroom snacks on hand. Or, the preparations will be useful for preparing various dishes.

It is safe to pickle oyster mushrooms for the winter at home. These are artificially grown mushrooms, so there is absolutely no risk of poisoning. Another advantage is that any cooking technology is easy and does not require special skills. The main thing is to choose a recipe to your taste and follow the steps.

Method with vinegar in 30 minutes

This is the most common method of quick pickling, which has been tested by more than one housewife. The mushrooms it produces are very tasty, crispy and aromatic.

Often these pickled oyster mushrooms are seasoned with thinly sliced onions or green onions and oil for the winter. Some people also like to add parsley, dill, and celery. This makes an amazingly healthy light salad.

Ingredients

The main list of products includes:

oyster mushrooms – 1-1.2 kg;
sugar – 1.5 tbsp. l.;
garlic – 6-7 cloves;
water – 1 l;
salt – 2 tbsp. l.;
table vinegar (9% or for 1 tbsp of 70% vinegar add 7 tbsp of water) – 100 ml.

For piquant spices you will need:

bay leaf - 3 pieces;
cloves – 4 buds;
allspice and black pepper 5 pieces each;
seed coriander – 1 tsp.

Cooking step by step with photos

Both small and large oyster mushrooms are suitable for pickling. If they are very dirty, you need to fill them with cold water and wait 1 hour. During this time, the dirt will sink to the bottom.

Afterwards, you need to transfer the mushrooms to a colander and, looking through each one, rinse well. Next, cut off the rough legs. They can then be used for soup or other dishes.

Next, follow these steps:

Cut large mushrooms into 2-4 slices; small ones do not need to be divided.
Now start preparing the marinade. Fill a large saucepan with water directly from the tap. Add bay leaf, allspice, cloves, coriander. Add salt and sugar there. Place on the stove with a high burner flame. Stirring, bring to a boil, cook for 2-3 minutes.
Place the prepared oyster mushrooms into the brine. Let it boil. As it boils, the mushrooms will begin to release juice and the liquid will increase. Boil over low heat for about 10 minutes. Any foam that appears must be removed.
Peel the garlic cloves. Cut into 2-3 slices. Place in a saucepan. Stir and boil for 3-4 minutes.
Pour in vinegar and stir. Boil for a couple of minutes over moderate heat.
Meanwhile, prepare jars with lids. Wash well with detergent, rinse, sterilize.
Distribute the mushrooms into sterilized jars. Pour in the remaining marinade almost to the top.
Screw the lids on tightly. If they require seaming, make sure the edges fit snugly. Lids should not allow air to pass through.
Turn the top upside down until it cools completely.

Delicious recipe for cold canned oyster mushrooms

A very tasty recipe for canned oyster mushrooms is obtained when cooked in a cold way.

Oyster mushrooms – 3 kg;
Salt – 2 tbsp. l.;
Garlic – 5 cloves;
Fresh dill - 1 bunch.

This canning option is very convenient, as it does not require pre-cooking the mushrooms.

Wash the enamel or glass container well with boiling water and soda and rinse with cold water.

Place mushrooms on the bottom, sprinkle with salt, chopped dill and chopped garlic.

Cover the dish with a smaller diameter and place a weight (a container of water) on top.

After 3 days, the oyster mushrooms will settle and release juice.

Place the salted oyster mushrooms in jars and pour brine from the container where the mushrooms were on top.

Cover with plastic tight lids and take to the basement, where the mushrooms will continue to ferment.

Canned mushrooms can be eaten cold after 1 month.

Delicious pickled oyster mushrooms quickly: classic recipe

dried dill;
1 kg oyster mushrooms;
5 buds of cloves;
50 g coarse salt;
600 ml purified water;
3 pcs. allspice;
5 pieces. black pepper;
1 tbsp. l. fine sugar;
3 laurel leaves;
30 ml vinegar 9%;
15 ml refined oil;
2 cloves of garlic.

Oyster mushrooms are thoroughly washed and coarsely chopped, cutting off the lower part of the legs.
Place in a saucepan, salt, add spices, peeled garlic and sugar. Bring the mixture over medium heat until it boils. Pour in the acid, reduce the heat and cook for about another half hour.
Place the boiled mushrooms in a glass container, pour in the marinade and add oil. Place in the refrigerator for a day.

Recipe for hot preservation of oyster mushrooms

We offer a step-by-step recipe with photos of canned oyster mushrooms for the winter using the hot method.

Oyster mushrooms – 2 kg;
Salt – 1.5 tbsp. l. (without top);
Dill greens – 1 bunch;
Bay leaf – 6 pcs.;
Garlic cloves – 6 pcs.;
Allspice – 6 peas;
Vegetable oil.

Cool the prepared oyster mushrooms and cut into pieces.

Place 2 bay leaves and 2 allspice peas into pre-sterilized jars.

Place diced mushrooms, garlic cloves and chopped dill in layers.

Press down the mushrooms placed in jars in this way and pour in vegetable oil.

Cover with lids and sterilize in boiling water for 30 minutes.

Roll up, turn over and insulate until the workpiece cools.

Take it to the cellar or put it in the refrigerator.

This method does not require special skills, expensive products and spices, but the taste of your oyster mushrooms will be delicious.

Hot salting

Another way to store oyster mushrooms for the winter is to pickle them using heat treatment. The recipe is not new and was practiced by our great-grandmothers, but this does not prevent it from continuing to win the hearts of mushroom lovers to this day.

The cooking principle is extremely simple - first prepare the brine, then add the oyster mushrooms. So, in order to enjoy hot-salted forest fruits, you will need:

2 kilograms of oyster mushrooms;
5-6 tablespoons of 9% vinegar;
2 tbsp. spoons of salt;
Cloves, bay leaf, black/allspice - to taste.

As for any other recipe, the fruiting bodies are cleared of debris, washed, cut into equal pieces

Next, it is important to put the mushrooms in already boiling water, boil them for 20 minutes, then rinse and refill with a small amount of cold water (the liquid should barely cover the product). Boil

Add all other ingredients described in the recipe and simmer over medium heat for 10-15 minutes. Lovers of a sweetish taste can flavor the brine with 3 tablespoons of sugar, this will add piquancy to the dish.

Ready! The snack can be placed in pre-washed, sterilized containers. It is most convenient to use a large, deep spoon - you do not have to pour the marinade separately after the mushrooms are “packaged” in jars.

Marinated fried oyster mushrooms

Mushrooms – 0.5 kg

Garlic – 2-3 cloves

Greens (parsley, dill) – 1 bunch

Table vinegar – 2-3 tbsp. spoons

Vegetable oil, black pepper, salt - to taste

Pickled oyster mushrooms are an amazing dish, enjoyed in cooking due to their pungent smell and piquant taste.

Oyster mushroom is a surprisingly fleshy, tasty mushroom. Not long ago, only foresters and hunters in central Russia knew about this mushroom, but today it, like champignon, is grown in household farms. Like any other mushroom, Oyster mushroom is fried, salted and made into soups.

Well, we’ll try to cook pickled Oyster mushrooms using an old and proven Russian recipe.

Step by step recipe

Wash the mushrooms, peel the stem and dry.

Finely chop the greens, crush the garlic using a crusher.

Lightly fry the mushrooms in a frying pan in vegetable oil. To ensure that the oyster mushrooms are evenly fried, perform the procedure in portions.

4. Place the fried oyster mushrooms in a wide bowl, sprinkle with a mixture of chopped herbs, garlic, spices, sprinkle with vinegar, and stir. If you prefer to eat mushrooms cold, place them in a smaller container and place them in the refrigerator. But these pickled oyster mushrooms are delicious even hot.

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Canning oyster mushrooms baked in the oven

An equally original recipe that we recommend you try. The preparation tastes excellent: both guests and family will be delighted!

Oyster mushrooms – 1 kg;
Water 300 ml;
Salt – 1 tsp;
Vinegar – 2 tbsp. l.;
Bay leaf - 5 pcs.;
Black peppercorns – 10 pcs.;
Allspice – 5 pcs.;
Garlic – 3 cloves;
Dill (seeds) – 2 tsp.

Cut the washed oyster mushrooms into pieces, drain and place on a baking sheet greased with vegetable oil and lined with food foil.

Place the baking sheet in the oven and bake at 200°C for 40 minutes.

Prepare the marinade: dissolve salt in boiling water, add vinegar and chopped garlic, as well as dill seeds and a mixture of peppers, let it boil.

Place the oven-baked mushrooms in half-liter jars and pour in the marinade.

Cover with plain plastic lids and let cool.

Place in the refrigerator and wait a day until the mushrooms are ready to eat.

We have presented just a few recipes for preserving oyster mushrooms for the winter. All you have to do is choose the option you like and start preparing it. However, no matter what you choose, oyster mushroom preparations taste excellent and do not lose their nutritional properties.

Nutritional experts say that oyster mushrooms are the healthiest mushrooms, which in their taste, nutritional value, and content of nutrients are practically not inferior to the famous porcini mushrooms and champignons. One of the main advantages of oyster mushrooms is that you can grow them at home. For example, they grow well on a balcony, on a loggia, in a secluded shady place on the edge of a personal plot. In order to become the owner of a home mushroom farm, you just need to purchase mycelium or mycelium on the Internet - the peculiar threads from which adult mushrooms grow.

In fact, mushroom mycelium is an analogue of the seeds from which plants emerge. The mycelium is planted and regularly watered, and if necessary, it is fed. Gradually, mushrooms suitable for human consumption begin to appear in this place. If oyster mushrooms grow in a favorable place, the harvest is sometimes very large. To preserve it, housewives resort to various tricks. Oyster mushrooms are dried, salted and pickled. Most lovers of homemade preparations prefer the marinating option. Oyster mushrooms, pickled at home, have a delicate taste with a piquant sourness. Such mushrooms add variety to any menu.

Preserving oyster mushrooms at home: a recipe for the winter

This recipe for canning oyster mushrooms for the winter makes an excellent preparation for the holiday table. Only in this case, you shouldn’t immediately roll up the jars, but rather put them in the refrigerator for marinating. You can start trying out your work in the morning. These oyster mushrooms with garlic are well suited as a filling for pies and pizzas, as well as in salads with meat.

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Oyster mushrooms – 2 kg;
Water – 700 ml;
Garlic cloves – 10 pcs.;
Vinegar 9% - 50 ml;
Salt – 1 tbsp. l.;
Sugar – ½ tbsp. l.;
Cloves – 3 inflorescences per jar;
Bay leaf – 2 pcs. into each jar;
Black peppercorns – 5 pcs.

Cool the oyster mushrooms boiled in salted water and cut into slices.

Dissolve sugar and salt in hot water and let boil for 3 minutes.

Turn off the stove, pour vinegar into the marinade and cool slightly.

Place cloves, bay leaves and black pepper in the bottom of sterilized jars.

Place chopped oyster mushrooms in jars and sprinkle sliced garlic on top.

Pour the cooled marinade over the mushrooms and close with the lids. Lids can be different: plastic or metal.

Take it to the basement or leave it in the refrigerator.

Preserving oyster mushrooms at home will be amazing if the marinade is cooled after cooking. This will give your mushrooms a nice crunchy flavor.

Step-by-step pickling recipes

Mushrooms must be free of damage and foreign odor. Oyster mushrooms go well with nutmeg, garlic, bay leaf, pepper, and marjoram.

Quick cooking

Pickled oyster mushrooms are prepared quickly and easily. Using this method, you can eat mushrooms the next day. The following components are required:

kilogram of oyster mushrooms;
2 tablespoons of salt;
spoon of sugar;
4 tbsp. l. vinegar;
vegetable oil;
laurel;
dried dill;
carnation;
pepper.

Boil mushrooms with spices. Then pour in the vinegar, reduce the heat and cook for another 30 minutes. Next, remove from the stove and let cool. Then put into clean jars, pour in oil and roll up.

There is another cooking option, thanks to which you can pickle oyster mushrooms quickly and tasty. For cooking you need:

0.5 kg of mushrooms;
a spoonful of sugar and salt;
2 tbsp. l. 9% vinegar and sunflower oil;
one and a half glasses of water;
2 cloves of garlic;
laurel;
3 peppercorns.

Put water on fire, add salt, sugar, pepper, bay leaf, vinegar, oil, crushed garlic. Boil the marinade. Chop the oyster mushrooms coarsely, add them to the brine and cook for eight minutes with the lid closed. Cool, pour into jars. Can be consumed immediately, served with onion rings.

Preparation for the winter

The following very tasty recipe for pickled oyster mushrooms allows you to preserve mushrooms for a long time. Components needed:

kilogram of mushrooms;
spoon of sugar;
2 tablespoons of salt;
2 cloves of garlic;
laurel;
3 tbsp. l. vinegar;
carnation;
5 peppercorns;
dill umbrellas.

Cut the mushrooms, wash them, put them in a container, add water, add all the spices. Boil, then add vinegar and boil for another half hour. Next, remove from heat and pour into sterilized jars. Add a little oil and roll up.

Another cooking option is with lemon. You can eat it right away or close it for the winter. Ingredients required for preparation:

kilogram of mushrooms;
juice of ½ lemon;
spoon of sugar;
2 tablespoons of salt;
2 cloves of garlic;
vegetable oil;
carnation;
peppercorns;
2 tbsp. l. vinegar;
onion head

Finely chop the mushrooms. For the marinade, mix water, oil, salt, lemon juice, chopped garlic. Boil and add cloves, peppercorns, oyster mushrooms. Cook for fifteen minutes, then add onion half rings and vinegar. Mix everything, pour into sterilized jars, and seal.

You can prepare the preparation without vinegar. Lemon juice is replaced with wine vinegar. You will need the following ingredients:

0.5 kg oyster mushrooms;
2 cloves of garlic;
1 tsp. mustard;
vegetable oil;
one and a half spoons of sugar;
2 tsp. salt;
pepper;
lemon juice.

Pour oil into a frying pan and fry the mushrooms until golden. Chop the garlic and dill. Then pour boiling water over the lemon, dry it, mash it with your hands, cut it into two parts and squeeze. Add spices to it and stir. Place oyster mushrooms, dill, garlic in a jar, pour marinade over it. Next, close the container and shake. Store in an airtight container for no longer than 5 days. This method allows you to pickle oyster mushrooms at home quickly and easily.

These recipes can be easily prepared by any housewife. These mushrooms are a real delicacy. The appetizer will surprise guests and loved ones with its taste and aroma.

Fried marinated oyster mushrooms for the winter

An unusual recipe - fried oyster mushrooms in marinade. For this snack you will need:

0.5 kg oyster mushrooms
3 garlic cloves
60 g parsley
50 ml vinegar
100 ml refined oil
Salt and pepper to your taste

Marinated fried oyster mushrooms
Description of actions:

Trim the hard parts of the washed mushrooms and, if they are large, cut them into pieces.
Place the mushrooms in the pan, but fry the oyster mushrooms so that there is only 1 layer of mushrooms in the pan.
Place the fried mushrooms in a bowl, sprinkling each layer with salt and pepper and chopped parsley.
Pour vinegar over the mushrooms and within a few minutes the appetizer is ready.

Features of oyster mushrooms and their beneficial properties

Under natural conditions, this species most often lives on tree trunks. Mushrooms are great for growing at home. These are quite large specimens with a one-sided or rounded cap. A distinctive feature of the species is the surface of the cap, which is not leathery to the touch, and is colored gray-brown or gray.

The diameter of the cap varies between 5-20 cm. The stem is most often not eaten, because it is quite fibrous and tough. Oyster mushrooms always grow in a bouquet, which can contain about 30 fruiting bodies.

These mushrooms contain substances beneficial to the human body:

mineral salts;
carbohydrates;
vitamins;
fats;
proteins;
amino acids.

Good to know!

The low calorie content of the product allows it to be consumed by people who suffer from diabetes or are on a diet. The pulp of the fruit is rich in vitamins C, E, D2 and group B. The mushroom has acquired particular value due to its high content of vitamin PP. About 8% of the fruiting body consists of minerals that the body needs: calcium, potassium, iron, iodine, etc. Eating oyster mushrooms helps lower blood cholesterol, and their juice can prevent the appearance of E. coli.

Instant marinated oyster mushrooms with lemon juice

Another common recipe that results in very tasty oyster mushrooms is marinating with lemon. Preparing the dish does not require financial investment, and the result will literally make you “swallow your tongue.”

So, you will need:

3 kilograms of mushroom fruits;
3 glasses of cold water;
1.5 lemons;
9-10 cloves of fresh garlic;
2.5 tablespoons 9% vinegar, the same amount of salt;
1.5-2 onions;
150 ml lean sunflower oil;
6 bay leaves, dill, parsley, 10 peas each of allspice and black pepper.

The forest delicacy is washed and cut in the same way as in the previous recipe, but there is no need to boil the mushrooms first. For the marinade, combine boiled water, vinegar, spices, salt, lemon juice, chopped garlic, herbs and liquid oil. The resulting mixture is brought to a boil and cooked for 5-7 minutes, after which the marinade is filtered through several layers of gauze (the goal is to get rid of the previously added pieces of herbs, pepper and garlic.

Next, oyster mushrooms are added to the purified marinade; the recommended cooking time over low heat is 15-20 minutes. At the end, all that remains is to add the onion, cut into half rings, the dish is cooked for a few more minutes and distributed into clean jars.

Mushrooms with garlic

This recipe is suitable for oyster mushrooms, honey mushrooms and other representatives of forest gifts and for some reason is called “salad”.

Main ingredients:

2 kilograms of oyster mushrooms;
20 cloves of garlic;
Olive oil – 100 ml;
Salt, ground pepper, coriander, thyme - to taste.

Let's remember the first recipe in the article - wash, boil, and cool the strained mushrooms according to the previously described scheme. Cut the fruits into small, identical pieces.

Transfer the product into a bowl, add salt and seasonings, chopped garlic and pepper. Mix the preparation.
Pour olive oil over the dish, stir again so that the viscous liquid is evenly distributed over all the fruits, and leave to brew for 15-25 minutes.
Close the container with a lid; if the dish is intended for “immediate” consumption, leave for 24 hours. If the process involves preparing it for the winter, distribute the delicacy into jars, sterilize them and roll up the lids.

As you can see, even an inexperienced teenager can handle the manipulations; the main thing is to strictly follow the “instructions” and initially choose high-quality, fresh mushrooms.

Canning oyster mushrooms at home (with video)

According to this recipe, oyster mushrooms are stored in the basement until spring. Marinating mushrooms with onions gives the dish an exquisite aroma and unforgettable taste.

Oyster mushrooms – 2 kg;
Onions – 4 pcs.;
Water – 700 ml;
Vinegar 9% - 100 ml;
Salt – 1.5 tbsp. l.;
Bay leaf – 5 pcs.;
Black pepper and allspice peas – 5 pcs.;
Provençal herbs – 1 tsp;
Ground red pepper – ½ tsp.

We invite you to watch a video of canning oyster mushrooms at home:

Dissolve salt in hot water, add all the spices, pour in vinegar and add chopped boiled oyster mushrooms.

Bring to a boil and simmer in the marinade for 10 minutes over low heat.

Place mushrooms in sterilized jars and pour marinade over them.

Close tightly with lids, let cool and take to a cool place.

Preparation

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First you need to carry out preliminary preparation of the mushrooms. For winter preparation, try to choose fresh oyster mushrooms, preferably of medium size, so that the caps can be pickled whole, without cutting them into pieces. They need to be inspected and damaged areas removed. As a rule, oyster mushrooms are sold in bunches. If they are visually clean, then you can gently wipe the caps with a damp washcloth; if they are very dirty, then rinse with water.
After this, we disassemble the oyster mushrooms individually, cutting off the caps from the legs as high as possible - it is most convenient to work with a small knife. The legs are not suitable for pickling, they are too hard and dense, so we set them aside (the legs can be frozen, dried, fried with onions or pickled with carrots in Korean). Place the hats in a large bowl to prevent them from getting wrinkled. If they are too large, then cut them into pieces - firstly, large “bast shoes” are inconvenient to prick with a fork, and secondly, all the pieces will turn out approximately equal, which means they will have time to cook equally.
Next, the mushrooms need to be boiled in boiling water. I poured the caps into boiling water and cooked for 4-5 minutes over low heat. Then I put the mushrooms in a colander and drained all the water - it might contain fine sand and other contaminants, and who knows what the manufacturer treated the oyster mushrooms with? As a result, the mushrooms will noticeably decrease in volume (about 5 times) and become more elastic to the touch.
Separately, you need to cook the marinade. I poured 0.5 liters of water into the pan, added salt and sugar, bay leaf, black and allspice. For a special aroma, I added a few cloves of garlic, cut into thin slices. Placed the pan on the fire and brought to a boil.
Place the oyster mushrooms into the boiling marinade and cook for 15 minutes under a closed lid over low heat. All foam that rises to the surface must be removed with a slotted spoon or spoon. At the very end of cooking, I poured in 9% vinegar, boiled for 1 minute and removed the pan from the heat.
I immediately put the hot oyster mushrooms into sterilized jars and poured the marinade in which they were boiled all the way to the neck. She sealed them, turned them upside down and wrapped them tightly in a blanket while they cooled.

We send the finished oyster mushrooms to the cellar for the winter, where they can be stored for 1 year. You can take the first sample after a week, when the preparation has infused and the marinade has been absorbed into the mushrooms. Bon appetit!

Preparing mushrooms for pickling for the winter

After collecting or purchasing a forest crop, you should begin preliminary preparation. Unlike most representatives of the mushroom world, oyster mushrooms do not need to be boiled or soaked. To properly marinate mushrooms, they are prepared as follows:

Mushroom clusters are divided into individual fruits.
Each specimen is thoroughly washed under running water.
For large specimens, it is advisable to cut off the legs, which become too tough during pickling.
The washed mushrooms are laid out on a towel to dry.
Large caps should be cut into 4-6 pieces, medium ones into 2-3 pieces, and small ones can be used whole. This is done so that the fruiting bodies are evenly saturated with the marinade.

Some gourmets prefer to cut off the stems of each fruit, because after pickling they become harsh, although the taste is almost as good as the caps.

Pickled oyster mushrooms with lemon

This recipe is also suitable for quick pickling and for preparing for the winter.

You will need the following ingredients:

Oyster mushrooms - 1 kilogram;
Two cloves of garlic;
Juice of half a lemon;
Add cloves and pepper to taste;
50 grams of vegetable oil;
Vinegar - 2 tablespoons;
Onion - 1 piece;
Water 0.5 liters.

Cut the prepared oyster mushrooms into small pieces.

Pour water into the pan. Add salt, pour in vegetable oil. Pour in lemon juice and add garlic, cut into thin slices. Place the pan on the fire. After boiling, add mushrooms, peppers and cloves. If desired, you can add bay leaf.

Boil the mushrooms for 15 minutes. Add chopped onion and vinegar and stir.

Let the mushrooms steep for 5-10 minutes and you are ready to serve.

If you want to pack them for the winter, then put the mushrooms in a sterilized jar, fill them to the top with hot marinade and seal them with a lid. After cooling, remove to a cool, dark place. Another delicious recipe for the winter: pickled plums for the winter, try it, you will really like it.

Original recipe for preserving oyster mushrooms: mushroom hodgepodge

I would also like to offer original recipes for preserving oyster mushrooms. For example, you can prepare hodgepodge from these fruiting bodies for the winter. There is nothing tastier than homemade mushroom hodgepodge. Oyster mushrooms are great for a quick snack at work: you just need to heat them up. At home, mushroom hodgepodge can be used to serve. In this case, it can be served as a side dish for mashed potatoes.

Oyster mushrooms – 3 kg;
White cabbage – 1 kg;
Onion – 1.5 kg;
Tomato paste – 200 ml;
Bell pepper (red and yellow) – 5 pcs.;
Carrots – 1 kg;
Sugar – 200 g;
Salt – 120 g;
Vegetable oil – 400 ml;
Vinegar – 50 ml;
Water – 2 tbsp.;
Ground black pepper – 2 tsp;
Bay leaf – 5 pcs.

Prepare all vegetables for use: chop cabbage, cut carrots into long slices, onions into half rings, peppers into noodles.

Combine all the vegetables in an enamel saucepan, add water and oil.

Add tomato paste, salt, sugar and all spices (except vinegar), mix thoroughly.

Simmer over low heat for 2 hours, stirring constantly with a wooden spoon.

Add boiled and cut into pieces oyster mushrooms into the mixture.

Simmer over low heat for another 20 minutes.

Add vinegar and continue simmering for 10 minutes.

Place hot hodgepodge into jars, roll up the lids and wrap with a warm blanket.

Allow to cool completely under the “fur coat” and take to a cool room.

How to make quick-cooking pickled oyster mushrooms

Pour water into a small saucepan. Pour sugar, salt into it, throw in allspice, bay leaf. We also add oil and vinegar. Press the garlic cloves with the flat side of the knife and place them there. Place on the fire and bring the marinade to a boil.

Cut the oyster mushrooms into pieces, not too small, but preferably large. Place in boiling marinade and time for 8 minutes. Cover the pan with mushrooms with a lid. It's okay if the water doesn't completely cover the contents of the pan. As it boils, the pieces will shrink in size.

After 8 minutes of cooking, turn off the heat. And let the pickled oyster mushrooms cool completely right in the marinade. Then you need to transfer the snack into a glass jar or container and fill it with spicy liquid. Or you can serve it immediately.

To serve, cut the onion into thin half rings and sprinkle the mushrooms with it. You can also add vegetable oil and enjoy.

On a note

These mushrooms can be used to prepare various dishes, including Korean snacks. By adding Korean-style carrots to pickled oyster mushrooms, you will get the perfect salad for all occasions. These mushrooms are also added to snack cakes, rolls, tartlets, and placed in puff salads with mayonnaise, for example, sunflower.
Small oyster mushrooms will turn out very beautifully and impressively. If you find such beauty, don't hesitate to buy it for this recipe. After all, they don't need to be cut. Just pull the little mushrooms apart from each other. When pickled, they look great, like you bought them in a jar at the store. And it’s quite difficult to understand that these are oyster mushrooms.
You can make marinated champignons using this recipe, but you should reduce the cooking time to five minutes. Yes, and you shouldn’t cut such mushrooms, but it’s better to leave them whole.

Marinated mushrooms with onions and carrots

If on the appetizer plate there are not only wild mushrooms, but also beautifully sliced carrot rings, then this enlivens the serving. The carrots will not affect the cooking time. It will be just as fast. Marinating will not differ from the first recipe, but three additional ingredients are added:

Carrot. It should be washed, peeled and cut with a special vegetable knife into thin slices with curly wavy patterns. However, if both carrots and onions are cut equally, then such serving is acceptable.
Onion. It is better to choose red onion varieties. They are more flavorful and beautiful in the dish. Cut into large squares or the same way as carrots.
Coriander. This spice will add its own unique aroma. The suggested proportion requires 1–2 g.

To marinate 500 g of oyster mushrooms, 100 g of onions and carrots are enough. Vegetables are peeled, cut and marinated along with seasonings and spices. After boiling, mushrooms are added and everything is boiled for 5-8 minutes. The cooled product is completely ready for use.