Oyster mushrooms are a universal mushroom. It can be fried, baked, used for fillings, and of course soups. This is a fragrant and healthy mushroom, dishes from it always turn out to be incredibly tasty. It can be used to make ordinary soups, as well as puree soups. This popular mushroom can be found in Russian, English, American, German, Chinese recipes.
Oyster mushroom is incredibly useful and well absorbed by the body. Unlike many other types of mushrooms, oyster mushrooms absolutely do not accumulate heavy metals, harmful substances and radiation. They are very easy to grow at home, in your basement or refrigerator.
Oyster mushroom dishes are quick and easy to prepare. 1 glass of oyster mushrooms contains only 30 calories, of which 3 g of protein, 2 g of dietary fiber, as well as potassium, folic acid, vitamins B6, D. The latter helps the body absorb calcium, strengthens the heart.
Mushroom soup with oyster mushrooms and pasta
For 4 servings of soup, you will need the following foods:
- 2 tbsp olive oil;
- 1 small onion;
- 3-4 small carrots;
- 4 stalks of stalked celery;
- 3 cloves of garlic;
- 4 cups vegetable broth;
- 2 glasses of water;
- 2 cups oyster mushrooms, chopped
- 1, 5 cups of pasta;
- 1/3 cup chopped fresh parsley
- 1 tsp oregano spices;
- 1 tsp thyme;
- salt and black pepper to taste.
Cooking instructions:
Step 1. Peel and finely chop the carrots, stalked celery and onion. Pass the garlic through a garlic press. Transfer everything to a saucepan, preheating and adding olive oil.
Step 2. Cook vegetables for 5 minutes over medium heat until tender. Pour in vegetable broth and water. Bring to a boil.
Step 3. Add the rest of the ingredients to the pan (mushrooms, pasta, parsley, oregano, thyme, salt and black pepper to taste). Bring to a simmer and reduce heat to low. Cover and cook for 30 minutes.
The soup can be refrigerated for several days.
Oyster mushroom cream soup
This recipe will require chicken or vegetable stock. If desired, you can use plain water or add 1 chicken cube.
The total preparation time for the recipe is 1 hour. Calorie content per serving is 460 kcal.
For 4-6 servings:
- 450 g of oyster mushrooms (can be mixed with mushrooms or any others);
- 1 large onion
- 6 tbsp butter;
- 1/3 cup wheat flour
- Salt and black pepper to taste;
- ¼ glasses of Jerez wine (if desired);
- 4 cups chicken or vegetable broth
- 1 tbsp fresh thyme;
- 1 cup heavy cream
- white bread croutons for serving.
Step-by-step instruction:
Step 1. Peel the mushrooms, chop finely if necessary.
Step 2. Chop the onion.
Step 3. In a large saucepan with a thick bottom, heat the butter, add the onion, fry until golden brown, about 5 minutes. Add chopped mushrooms and a little salt, black ground pepper. Cook over medium heat, stirring frequently, until the mushroom liquid evaporates. This will take about 10 minutes. Optionally, you can set aside a few tablespoons of mushrooms to garnish the finished puree soup.
Step 4. Add flour, stir. Pour in white wine.
Step 5. Pour chicken or vegetable broth, thyme leaves into a saucepan. While stirring, bring to a boil.
Step 6. Reduce heat and cook for another 20 minutes, remembering to stir. Remove from heat.
Step 7 Using a hand blender, grind the soup until smooth and smooth. Pour in heavy cream, season to taste.
Cream soup with oyster mushrooms and mushrooms
For 4 servings you will need:
- 2 tbsp olive oil;
- 1 tbsp butter;
- 180 g of oyster mushrooms;
- 180 g of mushrooms or shiitake mushrooms;
- 4 cloves of garlic;
- 2 leeks;
- 2-3 glasses of water (2 glasses - if you want thick soup, 3 glasses - if less thick);
- 3 slices of bacon;
- 120 g sour cream or Greek yogurt;
- 1 tbsp fresh parsley;
- 2 tsp fresh thyme;
- 60 ml of brandy (if desired);
- salt and black pepper to taste.
Step by step:
Step 1. Peel the mushrooms, cut if necessary. Pass the garlic through a garlic press. Chop the onion. Chop greens and leeks finely. Cut the bacon into small cubes.
Step 2. Heat the olive oil and butter in a large skillet.
Step 3. Add garlic, leeks, cook for 5 minutes, until tender.
Step 4. Add the mushrooms, stirring occasionally, and cook for 10-15 minutes. Leave a few spoons of mushrooms to garnish the finished dish.
Step 5. Transfer the mushrooms to a food processor or blender container, add water, bacon, sour cream or thick yogurt, parsley and thyme. Grind until smooth, salt and pepper, pour in the cognac.
Decorate the finished soup with mushrooms and herbs.
Nutritional information per serving: 360 calories, 20 g fat, 13 g protein, 27 g carbohydrates.
Mushroom soup with hammered egg
This dish belongs to Chinese cuisine and is very easy to prepare. One serving contains 140 kcal. The total cooking time is 15 minutes.
For 2 servings you will need:
- 150 g oyster mushrooms;
- 2 green onion feathers;
- a pinch of salt;
- 3 slices of ginger (can be replaced with 1 clove of garlic);
- 1 egg;
- 1 tbsp olive oil;
- ½ tbsp sesame (olive) oil;
- 4-6 glasses of water.
Step by step:
Step 1. Cut the oyster mushrooms.
Step 2. Heat the olive oil in a saucepan. Add the mushrooms, cook for a minute.
Step 3. Pour in water, add ginger. Bring to a boil, reduce heat, and simmer for 5-8 minutes.
Step 4. Increase heat and beat in one raw egg, stirring vigorously. The egg should curl up. Add 1/2 tbsp. olive or sesame oil, salt to taste.
Step 5. Pour into serving bowls, garnish with chopped green onions.
Mushroom soup with oyster mushrooms, pickles and peppers
The total cooking time is 40 minutes.
For 6-8 servings you will need:
- 400-500 g of oyster mushrooms;
- 5 pieces. pickled cucumbers + pickle;
- 5 pieces. pickled red bell peppers + pickle;
- 3 medium carrots;
- 3 cloves of garlic;
- salt and black pepper to taste.
Serving sauce:
- 2 tsp potato or corn starch;
- 2 tbsp mustard;
- ½ tsp curry spices;
- 1 clove of garlic;
- 3 tbsp olive oil.
Recipe:
Step 1. Take a large saucepan. Pour the pickle from two cucumber and pepper jars. Add a liter of water.
Step 2. Peel and chop the carrots and mushrooms. Place in a saucepan and bring to a boil. Cook for 15 minutes.
Step 3. Add chopped pickles and bell peppers.
Step 4. Pass the garlic through a garlic press. Add to saucepan. Cook for another 10 minutes.
Step 5. Prepare the sauce: whisk or use a mixer to combine the mustard, starch, olive oil and curry spice. Add a finely minced garlic clove.
Serve the soup in portioned bowls with the sauce.
Soup with oyster mushrooms in milk
This is a delicious and easy recipe for making mushroom soup, it will take 45-60 minutes of time.
You will need:
- 600 g of oyster mushrooms;
- 2 liters of milk;
- 1, 5 tsp salt;
- 1, 5 tsp freshly ground black pepper;
- 2 tbsp butter;
- fresh chopped parsley;
- white bread croutons or crackers.
Cooking instructions:
Step 1. Cut the mushrooms into medium-sized pieces.
Step 2. Take a large heavy-bottomed saucepan. Pour milk there, add oyster mushroom. Salt, pepper, add butter.
Step 3. Bring to a boil, reduce heat and cook for 45-60 minutes, stirring occasionally to prevent the milk from burning.
Pour the finished soup into portioned bowls. Add butter or oven-dried white bread crackers or croutons, and garnish with chopped herbs.
If desired, prescription milk can be substituted with water. Add 2 medium carrots, 2 potatoes and 2 medium onions. In this case, you get an ordinary mushroom soup.
