Quick recipe for pickled oyster mushrooms: delicious, at home

Mushrooms are a very nutritious and healthy product. They are rich in a large number of vitamins, minerals and have high energy value. You can cook a lot of different things from mushrooms: fry, boil, bake, julienne, pickle and, of course, marinate.

Modern housewives have learned to pickle even oyster mushrooms. These mushrooms are grown industrially. Below is a selection of the most delicious recipes. Whatever option you choose, the dish is sure to be aromatic and very tasty.

Instant marinated oyster mushrooms

Ingredients:

4 things. allspice peas;
600 g oyster mushrooms;
2 laurel leaves;
1 tbsp. l. fine salt;
2 cloves of garlic;
50 ml vinegar 9%;
25 g granulated sugar;
300 ml filtered water;
50 ml refined oil.

Preparation:

Pour water into the saucepan. Add spices according to the recipe. Crush the peeled garlic and place in a saucepan. Place the quick marinade for oyster mushrooms on the fire and boil.
Peel, wash and cut the main ingredient into large pieces. Place in boiling marinade and cook for 8 minutes. Cover with a lid and turn off the heat. Cool completely.
Transfer to a glass container and pour in the spicy liquid.

How to freeze fresh oyster mushrooms for the winter?

To make delicious soups, salads or pita bread with mushroom filling in winter, we recommend freezing the mushrooms. This is very easy to do, but you need to take into account the basic rules:

Mushrooms must be free of damage, rot and dents.
Rinse the mushrooms quickly in water, preferably under the tap, so that they do not become saturated with water.
Place the mushrooms on a towel and leave to drain.
After the oyster mushrooms are dry, place them on a cutting board or other flat surface and place them in the freezer for 4 hours.

Oyster mushrooms can be frozen

When you took the oyster mushrooms out of the freezer (and you did this so that they would not stick together), choose what you will use to store the mushrooms in the future.
Place the oyster mushrooms in a container or special bag and put them back in the freezer. The temperature should be 18°C.
To defrost some of the mushrooms, place them in the refrigerator. Since when defrosting at room temperature you will lose some of the taste.

How to pickle oyster mushrooms at home quickly in 30 minutes

In half an hour you can prepare pickled oyster mushrooms quickly and easily. This recipe is especially relevant when you urgently need to set the table before guests arrive.

Ingredients:

to taste laurel leaves and pepper;
1/2 kg oyster mushrooms;
10 ml vinegar;
1 onion;
1 tbsp. l. table salt;
½ lemon;
50 ml vegetable oil;
6 cloves of garlic;
200 ml purified water.

Preparation:

In a small saucepan, combine water with oil and vinegar. Squeeze the juice of half a lemon here. Peel the garlic, crush it and add it to the liquid. Salt and add spices. Cook the marinade over low heat for a quarter of an hour.
Finely chop the peeled and washed mushrooms and place in the boiling marinade. Cook for 10 minutes.
Remove from heat, cool and strain. Peel the onion, chop into half rings, add to the main product and mix. Serve to the table.

Classic version

The classic version of cooking pickled oyster mushrooms differs in that the mushrooms must be infused for 24 hours. The recipe is for 5 servings.

Ingredients:

oyster mushrooms – 1 kg;
sugar – 1 tbsp. l.;
seasonings to taste;

salt – 1 tbsp. l.;
vinegar 90% – 50 ml.

Sequencing:

Wash the oyster mushrooms and cut into small pieces.
Place on a paper towel or other absorbent surface.
Mix all the ingredients for the marinade (water, salt, seasonings and sugar) and boil for a quarter of an hour.
When the marinade boils, add the mushrooms to the pan.
Cook everything for half an hour, but at the last stage, a few minutes before complete cooking, add vinegar.

The classic recipe can be varied by adding canned peas or beans; legumes go very well with mushrooms and also increase the nutritional value of the finished product.

Warning. The most delicious part of the oyster mushroom is the cap. Therefore, when pickling this type of mushroom, the stem is usually cut off and thrown away.

Pickled oyster mushrooms quickly in 2 hours

Using this recipe, you can prepare a spicy, aromatic and very tasty mushroom appetizer in just 2 hours.

Ingredients:

20 g table salt;
0.5 kg fresh oyster mushrooms;
50 ml refined oil;
5 pieces. black peppercorns;
1 laurel leaf;
5 cloves of garlic;
200 ml filtered water;
30 ml vinegar 9%.

Preparation:

Coarsely chop the washed mushrooms.
Pour the specified amount of water into the pan, add spices and bulk products according to the recipe.
Remove the peel from the garlic cloves and chop finely. Send into liquid.
Place the pan on the stove and cook from the moment it boils over medium heat for a quarter of an hour. Strain the marinade through a sieve.
Place the main ingredient in the filtered liquid and continue cooking for another 10 minutes.
Cool the snack, transfer it to a container and place it in the refrigerator for 2 hours.

Important! For pickling, it is better to use only the caps; the stems of the mushrooms are quite hard.

Universal recipe

Ingredients:

mushrooms – 1 kg;
vinegar - 4 tbsp. l.;
salt – 2 tbsp. l.;

garlic – 2 cloves;
spices to taste.

Sequencing:

Wash and peel the mushrooms, cut them in half, place them in a saucepan, add spices, simmer over low heat for a few minutes, then add the required amount of table vinegar.
After half an hour, remove the pan from the stove and let the contents cool.
Then put everything into jars and leave to infuse for one day.

Coriander, cloves and black pepper go well with oyster mushrooms, so these three spices are often used in cooking.

Delicious pickled oyster mushrooms quickly: classic recipe

Ingredients:

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.

Preparation:

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.

Very tasty way

Delicious, healthy lemon juice will act as a preservative.

Grocery list:

1 kg of fresh, sorted and washed oyster mushrooms;
juice from two lemons;
10-15 black peppercorns;
a tablespoon of table salt and 9% vinegar;
4-5 cloves of garlic;
5 leaves of dry laurel;
faceted glass of water;
100 gram shot of vegetable oil.

Delicious, healthy lemon juice will act as a preservative.
Preserve it like this:

Cut the mushrooms into fairly large pieces.
Chop the peeled garlic or pass through a press.
Prepare a marinade from all ingredients, including vinegar and garlic.
Put the sticks in it and cook for a quarter of an hour.
Place in prepared glass jars and sterilize for a quarter of an hour if their volume is no more than half a liter.

After cooling, you can eat immediately, seasoning the mushrooms with any sauce with herbs.

Marinate oyster mushrooms quickly and tasty with onions

A recipe for mushrooms cooked with onions, which goes well with oyster mushrooms.

Ingredients:

30 ml vinegar 9%;
1 kg oyster mushrooms;
5 g fine salt;
3 tbsp. l. filtered water;
50 g granulated sugar;
2 onions;
2 cloves of garlic;
to taste greens.

Preparation:

Wash the mushrooms thoroughly and cut into small pieces. Place in a saucepan and add lightly salted water. Let sit for 10 minutes and place on a sieve.
Chop the peeled onions into thin half rings.
Pour the specified amount of water into the saucepan, add bulk ingredients, acetic acid and squeeze the peeled garlic through a press. To stir thoroughly.
Place part of the chopped onion in a separate bowl, place the mushrooms on top and cover them with another layer of the onion mixture. Pour cool marinade, place a press on top and place in the refrigerator for 8 hours.

With mustard seeds

Marinade for oyster mushrooms with mustard will help preserve mushrooms for the winter and give them a piquant taste.

Ingredients

oyster mushrooms – 1 kg;
water – 600 ml;
mustard seeds – 1 tbsp. l.;
cloves – 3 inflorescences;

bay leaf – 5 pcs.;
salt – 1 tbsp. l.;
sugar – 3 tl.;
vinegar 9% – 80 ml.

Preparation:

Pour fresh peeled oyster mushrooms with water, cook over medium heat for 15 minutes and drain in a colander.
Let the liquid drain, cool and cut into pieces.
Pour new water (600 ml) into the pan and add salt, sugar, bay leaf, mustard and cloves.
Bring to a boil and cook over medium heat for 5-7 minutes.
Add mushrooms to the marinade, add vinegar and simmer for 15 minutes.
Place the snack in sterilized jars and seal tightly. You can also use plastic lids instead of metal ones.
Place the cooled jars in the refrigerator or store in the cellar.
After 7 days you can start tasting them. Believe me, your family will really like pickled oyster mushrooms with mustard.

How to quickly pickle oyster mushrooms with dill, lemon and mustard

Oyster mushrooms with mustard, lemon and dill turn out incredibly spicy, aromatic, with a light, pleasant sourness.

Ingredients:

a pinch of ground pepper;
600 g oyster mushrooms;
7 g sugar;
2 cloves of garlic;
10 g prepared mustard;
100 ml refined oil;
10 g fine salt;
60 g dill;
lemon.

Preparation:

The hats are separated from each other. Wash and dry on a napkin. Large ones are cut, and small ones are left whole. Heat refined oil in a frying pan. Spread a small amount of the prepared product and fry until golden brown on both sides. Transfer to a bowl. Continue frying the next portion.
Peeled garlic cloves are squeezed through a press into a small bowl. The dill is rinsed and finely chopped. Combine and mix.
Lemon is doused with boiling water. Dry it. Roll your palm over the table. Cut in half and squeeze the juice out of the halves. Strain. Add spices, sugar, mustard and salt to it. Shake with a whisk until emulsified.
Place hot fried mushrooms in a glass container, layering with garlic-dill mixture. Pour mustard marinade and close. After just a quarter of an hour, the appetizer can be served.

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.

Quickly marinate oyster mushrooms in Korean

The Korean recipe is distinguished by its sour-spicy taste and spicy aroma. A savory appetizer perfect for a gala dinner.

Ingredients:

30 ml vegetable oil;
300 g oyster mushrooms;
20 g each of dill and parsley;
80 g each of carrots and onions;
salt to taste;
3 cloves of garlic;
5 g sugar;
5 ml Tabasco sauce;
5 g ground coriander;
20 ml white wine vinegar;
1 chili pepper.

Preparation:

Separate the mushrooms from each other. Leave the small ones whole, and cut the large ones into strips.
Place the prepared product in a pan with water and salt. Cook for 5 minutes. Strain through a sieve and cool.
Peel, wash and grate carrots for Korean salads. Chop the peeled onion into thin half rings. Mix vegetables in a bowl, seasoning with pepper, salt, coriander and sugar. Pour in Tabasco sauce and vinegar. Squeeze the peeled garlic cloves through a press and stir.
Combine the spicy mixture with the main product, add chopped herbs. Season with vegetable oil, mix and serve the appetizer.

Tips and tricks

Oyster mushrooms are a very tasty and nutritious product. Since they are grown artificially, buyers have a 100% guarantee that they are edible. An interesting way to prepare them is pickling.
Housewives recommend taking only young mushrooms; old ones can be hard.
Young, small oyster mushrooms are ideal. They can be pickled whole or cut into pieces. You can use your favorite seasonings, garlic and onions.
Pickled oyster mushrooms are a very healthy dish. This is explained by the fact that mushrooms themselves are rich in vitamins and microelements. They contain vitamins C and B and a lot of protein. If you prepare this type of mushroom according to the recipes above, you will have an ideal appetizer for both a festive feast and an everyday lunch or dinner.

Pickled oyster mushrooms with lemon

Lemon will significantly speed up the marinating process and add piquancy to the appetizer.

Ingredients:

15 ml vinegar;
1 lemon;
8 pcs. black peppercorns;
1 onion;
4 cloves of garlic;
1 bunch of greens;
0.5 kg oyster mushrooms;
1 tbsp. water;
2 bay leaves.

Preparation:

Wash the mushrooms thoroughly. Grind into small pieces.
Pour water into the pan and bring it to a boil. Add spices, garlic squeezed through a press, freshly squeezed lemon juice, and salt. Pour in vinegar and oil. Boil for 5 minutes and strain.
The filtered marinade is boiled again, mushrooms are placed in it and cooked for another quarter of an hour. Cool.
The onion is peeled, rinsed and cut into half rings. Fresh greens are rinsed and finely chopped. Add everything to the other ingredients, mix and serve.

Preparing oyster mushrooms for pickling

For pickling, it is better to take young oyster mushrooms with tender and juicy pulp. These mushrooms have a dark gray, sometimes brownish color, unlike their older counterparts. The caps of young oyster mushrooms are slightly curled inward, their diameter is up to 8 cm. The caps of mature mushrooms resemble funnels. As for the legs, the younger the mushroom, the shorter and softer its leg. Before marinating, sort the mushrooms and cut off any damaged areas. The legs are usually cut off because they become tough after cooking. However, experienced mushroom pickers believe that the legs of young oyster mushrooms can be used for making caviar, soups and sauces. They just need to be boiled longer and cooked separately from the caps. Oyster mushrooms are soaked for half an hour in cold water. You will see small debris that was under the cap float up. Then the mushrooms are washed again under cool running water and placed in a colander to drain excess liquid. Small whole oyster mushrooms look great in jars - they pickle faster. But usually you come across mushrooms of different sizes, so large specimens are cut into pieces. When slicing, pay attention to the flesh of the caps; it should be dense. The question of boiling oyster mushrooms before canning is a purely individual one, but experts say that it is better to boil mushrooms collected in the forest. It should be clarified that oyster mushrooms are pre-boiled only for cold pickling and some express preparations, when the mushrooms can be eaten almost immediately. Hot pickling involves heat treatment of mushrooms, so there is no need to boil oyster mushrooms before preserving them in this way. Salt for pickling and pickling mushrooms should be table salt, it does not contain impurities, its crystals dissolve quickly. Glass containers for storing mushrooms must be free of cracks and chips, and the lids must be free of rust. You can sterilize jars in the oven, microwave, or grandma’s old way - over steam. You can also pickle store-bought oyster mushrooms for the winter. Make sure the mushrooms are firm, dry and undamaged. They need to be rinsed under running water - and you can safely start cooking.

Oyster mushrooms with apple cider vinegar

The taste of pickled oyster mushrooms with apple cider vinegar acquires light fruity notes.

Ingredients:

5 pieces. allspice peas;
1 kg 500 g oyster mushrooms;
10 pieces. black pepper;
2 l 300 ml filtered water;
2 laurel leaves;
45 g table salt;
150 ml refined oil;
45 g granulated sugar;
150 ml malic acid.

Preparation:

Sort the oyster mushrooms, trim the hard parts of the legs. Rinse well and place in a saucepan. Fill with filtered water. Place on the stove and turn on moderate heat. Cook for 5 minutes from the moment of boiling. Strain the broth and pour it into a clean pan.
Cut the cooled product into cubes. Add spices to the broth. Pour in the oil. Boil the marinade, stirring constantly. Cook for 15 minutes.
Place in a glass container, cover and cool. Place the snack in the refrigerator overnight.

Oyster mushroom - oyster mushroom

Among the lush variety of forest and greenhouse mushrooms, modest oyster mushrooms hardly stand out.
They are patiently waiting for lovers of champignons and porcini mushrooms to turn their attention to oyster mushrooms. Meanwhile, the nutritional value of these mushrooms has long been proven. Oyster mushrooms contain 17 amino acids. In terms of the amount of protein they are not inferior to boletus mushrooms. In terms of vitamin content, PP rivals yeast and cow's liver. And there is as much phosphorus in mushrooms as in fish.

Oyster mushroom

Oyster mushrooms grow on stumps, dead wood, and dry wood. They also grow well in artificial conditions, in country houses and greenhouses. In markets they are sold in whole bunches, and in stores they come in packaged form.

Attention! When buying mushrooms, pay attention to their aroma. An unpleasant, pungent odor indicates spoiled mushrooms. After purchasing, oyster mushrooms should be transferred to a plastic or glass container. If you plan to store mushrooms in the refrigerator, then you do not need to wash or cut them. It is better to do this immediately before cooking.

Oyster mushrooms grow well in artificial conditions

Oyster mushrooms have a pleasant taste and delicate aroma, they are similar to russula and porcini mushrooms. In the taste of cooked mushrooms you can notice notes of rye bread and anise. And the Japanese call oyster mushroom an oyster mushroom, seeing in its taste a resemblance to a delicious shellfish.

Marinated oyster mushrooms with bell pepper

Ingredients:

5 pieces. black pepper;
½ tbsp. wine vinegar;
10 g dried basil;
4 branches of dill;
1 liter of water;
2 bell peppers;
35 ml refined oil;
2 laurel leaves;
1 chili pepper;
2 tbsp. Sahara;
1/2 kg oyster mushrooms
1 onion;
50 g salt.

Preparation:

The washed oyster mushrooms are placed in an enamel pan with water and 20 g of salt are added. Cook over medium heat from the moment of boiling for 5 minutes. Place on a sieve.
Bell peppers are peeled from the stem and seeds. Cut into strips. The peeled onion is chopped into half rings.
Lay out layers of chopped herbs, mushrooms and bell peppers on the bottom of the glass container. Place whole peeled garlic cloves, onion half rings and chili peppers on top.
Spices according to the recipe are added to the specified amount of water. Oil and acid are poured into the boiling liquid. Hot marinade is poured over mushrooms and vegetables. Cool.

How to dry oyster mushrooms for the winter?

Dried oyster mushrooms are very often used during diets, as they are quite low in calories. 100 g of dried oyster mushrooms contain only 30 kcal. There are several ways to dry mushrooms:

In the sun in a well-ventilated area
In an electric oven or special dryer

The best option is a mushroom dryer; you will need to dry the mushrooms in it for about 5 hours at a temperature of 60°C.

In the oven, this time is extended to 8 hours on the first day, but the temperature is lower - 50°C. Afterwards, the mushrooms should be sent to a well-ventilated area for a day and dried again in the oven at 75°C for about 7 hours.

You can also dry it

Next, you need to look at the condition of the mushrooms; if they are still soft, then you need to dry them a third time. The temperature is 55°C. If the mushrooms bend and break, it means they have already dried well and a third time is not required.

Store oyster mushrooms in a tightly closed glass jar or canvas bag. This way they can be stored for up to a year. With such drying, the amount of water in oyster mushrooms decreases - from 90% to 10%, but the beneficial substances and vitamins are preserved.

Oyster mushrooms with spices

Ingredients:

40 ml vinegar;
1 kg oyster mushrooms;
2 cloves of garlic;
600 ml water;
Dill seeds;
60 g salt;
5 carnations;
25 g sugar;
6 pcs. black pepper;
2 laurel leaves.

Preparation:

Wash the mushrooms and cut them from the bunches. For large specimens, cut off the stem. Cut the hats in half. Place in a saucepan, add water and place on the stove.
Add spices to the boiling liquid. After 2 minutes, pour in the acid. Cook over low heat for 20 minutes. Remove foam.
Place the appetizer in a glass container, pour in the oil, cover with a lid and cool.

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.

How oyster mushrooms grow

The wild oyster mushroom, known in Europe as the oyster mushroom, grows on tree trunks in large clusters. Edible oyster mushrooms are collected in the forests in the fall. Oyster mushrooms are grown at home from mycelium all year round. Grown on specialized mushroom farms, the fresh raw product is bought in stores and markets.

Oyster mushrooms are edible mushrooms. The key to delicious cooking of oyster mushrooms is the right choice of mushrooms. Fresh young oyster mushroom is considered the most delicious, tender and crunchy. An old mushroom will be tough and tasteless when cooked.

High-quality oyster mushrooms have light-colored caps and white mushroom stems.
The color of the caps, depending on the type of mushroom, ranges from gray-brown to grayish-blue.
Oyster mushrooms themselves are pure mushrooms; you don’t need to wash them for a long time. It is easier and faster to clean entire mushroom clusters than to waste time individually cleaning individual mushrooms.

Properly chosen oyster mushrooms are tasty and aromatic mushrooms. Experienced mushroom pickers know how to properly prepare raw oyster mushrooms. Beginners will be able to quickly master the simple process of preparing, preparing a dish from oyster mushrooms, using tips, simple steps of quick preparation.

Canning fried oyster mushrooms

How to preserve fried oyster mushrooms for the winter so that they can be immediately added to mashed potatoes? It must be said that mushrooms prepared in this way do not lose their flavor.

Oyster mushrooms – 2 kg;
Vegetable oil;
Salt - to taste;
Ground black pepper – 1 tsp.

Cut the pre-boiled mushrooms into pieces and place in the oil heated in a frying pan.

Fry until the liquid evaporates, about 20 minutes over low heat.

Add salt and pepper, mix well and fry for another 5 minutes.

Place the fried mushrooms in sterilized jars and pour in the remaining oil.

Cover with lids and sterilize in boiling water for 60 minutes.

Roll up the lids, turn over and wrap in a blanket for 48 hours.

After cooling, take the jars to a cool place.

Some housewives are interested: is it possible to preserve oyster mushrooms with animal fat? The answer is yes, but in this case, you need to add two pinches of salt on top to the jar with fried fruit bodies. This will only improve the taste of the mushrooms and prevent the preparation from spoiling.