Oyster mushrooms do not contain milky juice, and therefore their pulp is not bitter. Therefore, such mushrooms are ideal for frying. But if desired, oyster mushrooms, of course, can be pickled for the winter. It is believed that these mushrooms are great for both cold and hot canning.
Before marinating, oyster mushrooms are boiled using the hot method. But soaking them in water when cooking in a cold way, like, for example, the same milk mushrooms, is completely optional.
Such mushrooms are pickled, like any others, of course, most often for the winter. But sometimes oyster mushrooms are prepared in a similar way and just as an appetizing snack that is served immediately.
A quick way to pickle oyster mushrooms
Using this technique, you can preserve oyster mushrooms for the winter in just 15 minutes.
Ingredients:
- oyster mushroom - 500 g;
- garlic - 4 teeth;
- salt and sugar - 1 tbsp / l;
- vinegar 9% and vegetable oil - 50 ml;
- water - 300 ml;
- lavrushka - 2 pcs;
- peppercorns to taste.
Cooking technology
Take a small saucepan and pour water into it. Pour salt and sugar into the water, put lavrushka and pepper, add oil and vinegar.
Peel the garlic, crush and place in a saucepan. Place the marinade on the stove, turn on the heat and bring it to a boil.
Rinse the oyster mushrooms, peel and cut into large pieces. Place the mushrooms in a saucepan with boiling marinade, cover everything and cook for 8 minutes.
Turn off heat and let the mushrooms cool in the saucepan. Transfer all ingredients to a jar and cover with marinade. Close the jar with oyster mushrooms with a nylon or screw cap and place on the bottom shelf of the refrigerator.
Oyster mushrooms in brine with spices
In this case, mushrooms are also harvested hot for the winter. Due to the presence of a large amount of spices, when using this recipe, oyster mushrooms in brine are very fragrant.
Ingredients:
- mushrooms - 1 kg;
- sugar - 1 tbsp / l;
- salt - 2 tbsp / l;
- lavrushka - 2 leaves;
- water - 600 ml;
- peppercorns and cloves - 6 pcs each;
- dill and garlic umbrellas - 2 pcs.
Step-by-step recipe for pickling oyster mushrooms
Disassemble and wash the oyster mushrooms. For large mushrooms, cut the leg shorter, and divide the caps in half. Place the oyster mushrooms in a saucepan, transfer to the stove, cover with water and light the fire.
After boiling water, pour all the cooked herbs and spices into a saucepan. Cook the mushrooms for 5 minutes. Add vinegar to the water and keep the pan with oyster mushrooms on fire for another 20 minutes. Be sure to remove the foam as it appears.
Cool the oyster mushrooms slightly in the broth and place them in the jars. Pour the marinade over the mushrooms and add a spoonful of vegetable oil to each jar. Seal the jars with regular lids without seaming and place them in a cool place.
Canning oyster mushrooms using the cold method
This method is considered more complex than hot marinating technology. However, when using this technique, oyster mushrooms turn out to be more appetizing, retaining all their useful properties and natural taste.
Salting ingredients:
- fresh oyster mushrooms - 2 kg;
- salt - 250 g;
- pepper - 7 peas;
- lavrushka - 2 leaves;
- carnations - 3 pcs.
It is best to choose young mushrooms for canning using this method. In old oyster mushrooms, a small amount of milky juice can still accumulate. Because of this, the finished product will turn out to be bitter.
Salting technology step by step
Divide the oyster mushrooms, wash and cut off their legs. Cut large caps into several parts, leave small and medium ones intact. Pour some of the cooked salt into the bottom of a large enamel pot and level it evenly.
Spread a layer of oyster mushrooms 2 caps thick on top of the salt. Place the mushrooms with the plates facing up. In this case, they will be salted faster. Sprinkle the mushrooms with salt and spices.
Lay a few more layers in this way, alternating oyster mushrooms and salt with spices. Be sure to salt the top mushrooms. Place a wooden circle or lid in a saucepan and press down on the mushrooms with some weight.
Leave the mushrooms to salt for 5 days at a temperature of 20-25 ° C. Move the pot to the cellar or any other place where they will be stored for a long time. Serving oyster mushrooms preserved in this way is allowed only after 30-40 days.
Pickling with bell pepper
Delicate oyster mushroom flesh just goes well with bell peppers. According to this recipe, you can marinate oyster mushrooms with green bell pepper. But it is better to take red pepper for cooking. In this case, the dish will also look very beautiful in jars.
Ingredients:
- oyster mushroom - 500 g;
- thyme - ¼ h / l;
- turnip onions - 1 head;
- salt - 0.5 h / l;
- sugar - 2 h / l;
- vinegar 9% - 2 tbsp / l;
- vegetable oil - 2 tbsp / l;
- some dill and parsley;
- bell pepper - 2 pcs;
- garlic - 4 cloves.
For brine:
- water - 1 l;
- salt - 2 tbsp / l.
Cooking technology step by step
To prepare the brine, pour 1 liter of water into a saucepan and add 2 tablespoons of salt there. Place the prepared and disassembled oyster mushrooms in a saucepan. Turn on the heat and bring the water to a boil.
Boil oyster mushrooms for 10 minutes. simmer and remove from the pan. While the oyster mushrooms are cooling, prepare the vegetables. Chop the onion into half rings, chop the pepper into strips, finely chop the garlic and herbs. Fry vegetables in a skillet until tender and place in a deep bowl.
Pour oil and vinegar into a cup. Pour 0.5 tsp of salt and sugar into the mixture, add thyme. Transfer the mushrooms to a bowl and mix well. Place oyster mushrooms with vegetables in jars, fill with brine and seal with lids.
Oyster mushrooms in Korean
According to this interesting recipe, mushrooms are pickled not for the winter, but, for example, for serving at the festive table. Mushrooms cooked in Korean have a spicy and very unusual taste - "oriental".
What products you need:
- oyster mushroom - 1-1.5 kg;
- salt - 2 h / l;
- vinegar 9% - 100 ml;
- carrots - 100 g;
- ground paprika - 1 tbsp / l
- sunflower oil - 150 ml;
- sugar - 3 h / l;
- onions - 2 heads;
- garlic - 5 cloves;
- a mixture of ground peppers - 1 tsp.
How to pickle
Rinse the oyster mushrooms and sort them into separate mushrooms. Cut large oyster mushrooms into two parts, removing the leg. Pour water into a saucepan, add salt and boil the mushrooms after boiling for 7 minutes.
Chop the garlic as small as possible. It is not recommended to crush it when pickling oyster mushrooms according to this recipe. Cut the carrots into strips and finely chop the onion.
Transfer all vegetables to a bowl. Add salt and sugar to them, put mushrooms in a bowl and pour in vinegar.
Pour vegetable oil into a frying pan and add paprika and peppers. Turn on a high heat and keep the skillet on it until the food begins to crack. Do not overdo the paprika and peppers over the fire. The oil in the pan should not darken in any case.
Add spice oil to vegetables and mushrooms and mix everything well. Leave the snack in the refrigerator overnight and serve.
Fried and pickled oyster mushrooms
These mushrooms are also considered to be just a great snack. You need to eat fried pickled oyster mushrooms immediately after cooking.
Required products:
- oyster mushroom - 400 g;
- garlic - 2 teeth;
- vegetable oil - 80 ml;
- vinegar 5% - 50 ml;
- parsley - 1 bunch;
- a mixture of peppers, salt to taste.
Cooking recipe in stages
Disassemble the oyster mushrooms and cut off the lower solid part of the leg, wash and be sure to dry. If you skip the last step, the mushrooms will start to splatter heavily when frying.
Cut oyster mushrooms into small slices and salt. Fry them in small portions in a pan. Do not put all the mushrooms in the pan at once, otherwise they will not fry, but stew.
When frying, try not to overdry the mushrooms. Their sides should only be slightly browned.
Chop the garlic and parsley finely, stir and divide the mixture into 3 parts. Sprinkle each serving of the fried mushrooms with garlic and parsley, add some vinegar and pepper, and place in a plate.
Finally, add some oil from the skillet to all servings. Mix all ingredients well on all bowls. This appetizer can be served both cold and hot.
Oyster mushroom with lemon: a simple recipe
Such mushrooms, if desired, can be either put in jars for winter storage, or eaten immediately.
Ingredients:
- oyster mushroom - 1 kg;
- juice of half a lemon;
- salt and sugar - 1 h / l each;
- garlic - 2 teeth;
- lean oil - 50 g;
- cloves, black peppercorns and allspice - to taste;
- vinegar 9% - 2 tbsp / l;
- turnip onions - 1 head.
Cooking technique
Wash oyster mushrooms, peel and chop coarsely. Cut the garlic into slices, the onion into half rings.
Pour half a liter of water into a saucepan, add sugar, salt, chopped garlic there, pour out the oil and squeeze the juice out of the lemon. Bring the marinade to a boil and load the oyster mushrooms, as well as pepper and cloves. Add a leaf of lavrushka to the water if desired.
Boil the oyster mushrooms for 15 minutes, and then add the onions and vinegar to the saucepan. Keep the mushrooms on the fire for a couple of minutes. After cooking, either serve oyster mushrooms to the table, or arrange them in sterile jars, roll them up and put them on the lower shelf of the refrigerator.
Oyster mushroom solyanka for the winter with vinegar
According to this recipe, it will be easy to prepare a very tasty preparation, which can be served in winter, for example, with mashed potatoes.
Products:
- oyster mushroom - 3 kg;
- vinegar - 50 ml;
- pepper - 2 h / l;
- onions and carrots - 1 kg each;
- tomato sauce - 200 ml;
- salt - 120 g;
- sugar - 200 g;
- water - 2 glasses;
- bell pepper - 10 pcs;
- vegetable oil - 400 ml;
- cabbage - 1 kg;
- lavrushka - 5 leaves.
Cooking technology
Cut the onion for making the oyster mushroom hodgepodge into half rings, and the carrots into strips. Chop the cabbage thinly, free the pepper from the seeds and cut into strips.
Put all vegetables in a saucepan, add water and oil there, add tomato sauce, all spices, salt and sugar. Simmer the mixture over very low heat for 2 hours, stirring constantly.
Load the chopped oyster mushrooms into a saucepan and simmer the hodgepodge for another 20 minutes. Add vinegar to the mixture and cook it for another 10 minutes. Roll up the hodgepodge, cool under the covers, and take the jars away for safekeeping.
Pickled baked oyster mushrooms
Oyster mushrooms prepared using this technology have a rich mushroom and very delicate taste. Mushrooms are pickled in a similar way for the winter.
Ingredients:
- oyster mushroom - 1 kg;
- dill seeds - 2 h / l;
- vinegar - 2 tbsp / l;
- salt - 1 tsp;
- black pepper - 10 peas;
- lavrushka - 5 sheets;
- allspice - 5 peas;
- water - 300 ml;
- garlic - 3 teeth.
Step by step recipe
Rinse the oyster mushrooms, cut into pieces and dry on a towel. Cover a baking sheet with foil and place the mushrooms on it in an even layer. Bake oyster mushrooms for 40 minutes. at a temperature of 200 ° C.
While the mushrooms are baking, make the marinade. To do this, pour water into a saucepan, put it on fire and bring to a boil. Put salt, finely chopped garlic, dill seeds, peppers into a saucepan, pour vinegar. Boil the marinade for a couple of minutes.
Cool the baked mushrooms and distribute in sterile jars. Pour the marinade over the oyster mushrooms. Put lavrushka in each jar. Place simple lids on the mushrooms and refrigerate.
