Oyster mush pulp contains vitamins of groups B, C, E, D2. It has a lot of nicotinic acid, so it is considered the most valuable fungus. In the proteins of the fungus there are 10 vital amino acids, which makes them close to meat. It is not recommended to use oyster mushrooms in their raw form; during heat treatment, the digestibility of fruit bodies increases by 70%. Pickled oyster mushrooms are fragrant and crispy.
Ingredient preparation
For pickling, young and small clusters of gray-blue with a pleasant smell are suitable. Separating oyster mushrooms from clusters, they should be washed in running water, can be wiped with a wet sponge. Then the oyster mushrooms should be dried by spreading it on the kitchen table, laying a towel. Hats of large mushrooms should be cut into several parts, medium - half, small ones should not be cut.
Important! The legs of large fruits are not used, because they are stiff after pickling.
Oyster mushroom pickling recipes for winter
The recipes are so simple that you can easily handle them at home. The following recipes will help to tasty and easy to prepare pickled oyster mushrooms.
Fried
1 (250 g) 2 h. 15 min.
green parsley
beam floor
refined oil
35 ml
balsamic vinegar
20 ml
ground black pepper
3-5 g
Nutritional value per 100 g:
- Heat the pan, add oil, wait until it warms up. Put mushrooms, sprinkle with pepper.
- Reduce the fire, brown the mushrooms on both sides.
- Finely chop the green parsley and garlic and add them to the pan, then salt, mix everything, turn off the heat after a couple of minutes.
- Put oyster mushrooms in a plate, add vinegar, mix thoroughly.
- Pickle for 2 hours.
With citric acid
3 cans of 0.5 l each 30 min
allspice
3 peas
Nutritional value per 100 g:
- The peeled mushrooms are poured with boiling water and boiled for several minutes, a pinch of citric acid is added to remove dirt and foam. Then the water is drained.
- Next, marinade should be prepared - 0.5 l for every 1 l of boiled mushrooms.
- The components of the marinade are: water, salt, citric acid, sugar.
- Marinade should pour boiled mushrooms and boil for 10 minutes.
- Add onion chopped in half rings and chopped garlic.
- Heat the jars in the oven, put peas of pepper and bay leaf in them.
- Then pour the mixture into jars and seal with sterile lids.
- Wrap clogged banks with a warm blanket.
- When the banks have cooled, transfer them to the cellar.
In Korean
8-1035 min
sunflower oil
half a glass
Nutritional value per 100 g:
- Fill a pan with water, boil it, pour oyster mushrooms.
- Cook for 20 minutes. over medium heat.
- Throw the mushrooms in a colander so that the glass is excess liquid.
- Peel the onions, cut into half rings, fry in oil until transparent.
- Combine the cooled mushrooms with onions in a capacious container. Add table vinegar, a teaspoon of chopped cilantro, salt and sugar.
- Chop the garlic and add to the mushrooms.
- Mix all the components in the container.
- Put the finished dish in the refrigerator.
Important! During heat treatment, the volume of mushrooms is almost halved.
With carrots
1235 minutes
unrefined oil
half a cup
Korean salad dressing
1 tsp
ground black pepper
1 tsp
ground red pepper
1 tsp
Nutritional value per 100 g:
- Clean oyster mushroom hats, cut them into strips 5 mm wide, legs are best not to use.
- Boil the mushrooms for 25 minutes, then drain the water and cool the oyster mushrooms.
- Grate carrots on a “Korean” grater and add it to the mushrooms, mix thoroughly.
- Pass the garlic through a press.
- Season the dish with oil, add vinegar, pepper, garlic, a mixture of spices, salt. Mix all components thoroughly.
- Leave the salad in the refrigerator for about 5 hours.
Did you know? The use of oyster mushrooms stabilizes blood pressure, blood glucose, metabolism, vision, and also strengthens the immune system, heart, blood vessels, heals stomach ulcers, intestines, prevents the development of atherosclerosis, helminthiasis.
No vinegar
820 min
unrefined oil
30 ml
Nutritional value per 100 g:
- Pour pure oyster mushrooms into boiling salted water, cook for 15 minutes until they begin to sink.
- Then add bay leaf, allspice, cloves, citric acid.
- Before eating, cool the mushrooms, season with oil and garlic.
Hot way
5 cans of 0.5 l each 60 min
Nutritional value per 100 g:
- Mushrooms in a saucepan are poured with water, put on fire. After the water boils, it should be drained.
- Then again fill the tank with mushrooms with water and cook for half an hour on medium heat.
- After cooking, the water is drained, the mushrooms are cooled and placed in sterile half-liter jars.
- Then a brine is prepared, for this salt is dissolved in water, spices and vinegar essence are added, boiled for 5 minutes.
- Fill mushrooms in jars with hot brine and roll up the lids.
- Banks should be turned over and wrapped. After cooling, they are taken out to a cool place.
- After 14 days, you can enjoy a snack.
Did you know? The polysaccharides that make up oyster mushrooms stop the development of cancer cells. Eating only 50 g of product every day, you will significantly strengthen your body.
Quick way
530 min
unrefined oil
30 ml
black pepper peas
10 pieces.
allspice
4 peas
Nutritional value per 100 g:
- Cut oyster mushrooms on a cutting board into large pieces, you can cook whole.
- Then chop the garlic finely.
- Take a small metal container, pour 150 ml of water, bring the water to a boil and add spices.
- Then add oil and vinegar.
- Pour oyster mushrooms into the container, they must be boiled for 25 minutes.
- Let the dish cool, you can still put it in the refrigerator - so the mushrooms will be more delicious.
Important! Place the spices in the tea brewing strainer, this allows you to quickly remove them from the container so that they do not interfere with eating mushrooms.
Features of storage of blanks
It is better to store blanks in a cellar or pantry, where the temperature does not change, but remains within 0 ... + 15 ° С all winter, which helps to maintain product quality. If preservation is stored on the balcony, it must be protected from direct sunlight. It is necessary to observe the shelf life of the blanks, for this, the roll-up date is pasted on the bank, so you can protect your family from the undesirable consequences of eating an expired product.
The presented recipes will allow you to prepare delicious dishes, thereby impressing guests, friends, relatives with culinary abilities. Very tasty fried oyster mushrooms. In recipes, vinegar is often replaced with citric acid. The quick way makes it possible to prepare a full meal in just half an hour. Hot oyster preparations prepared for a long time are stored. Carrot with Korean spices gives a spicy taste to oyster mushrooms. Try to cook each recipe to compare and choose one that will become your signature dish.
