Pickled oyster mushrooms: cooking recipes for the winter with photos and videos

Mushrooms are one of the traditional and favorite dishes of Russian cuisine. They can decorate the festive table and make the simplest dinner delicious. Oyster mushrooms cook quickly, do not need special processing and soaking. Consider simple and affordable recipes for pickled oyster mushrooms that do not require much time and great culinary skills.

Composition and useful properties

Oyster mushrooms grow in temperate forests, on trees and stumps of deciduous trees. Mushrooms live in large families (up to 30 or more), making up multi-tiered sections and tightly adjoining each other. They prefer cold weather - September and October.

Young mushrooms are used for food, as the old flesh becomes tough and fibrous. Most housewives purchase oyster mushrooms grown in greenhouses in an industrial way. This ensures the correct harvesting time and guarantees the preservation of useful properties, juiciness and good taste.

Oyster mushrooms can be attributed to dietary products due to their low calorie content and high content of nutrients. Benefits of young fungi:

1. Low calorie - 38-42 kcal.
2. Vitamins. Almost all of group B, ascorbic acid, PP (content 5-10 times higher than in most vegetables).
3. Proteins - 15-25%. According to the content of essential proteins, oyster mushrooms are close to meat and legumes. Surpasses all vegetables, can be a good alternative to meat products, not only during Lent.
4. Carbohydrates. About 70% by weight, almost 20% are easily digestible.
5. Minerals - cob alt, potassium, phosphorus, iron and others.
6. Lentinan. Polysaccharide prevents the growth of tumor cells, strengthens the immune system.
7. Fiber contains substances that remove toxins. Mushroom extracts are used in the treatment of cancer and maintenance courses after chemotherapy.
8. Statin (lovastatin) in the composition inhibits the synthesis of cholesterol in the body. Mushrooms are useful in atherosclerosis, improve the condition of blood vessels, reducing the formation of plaques.
9. Fats are contained in the form of polyunsaturated acids - 2 milligrams per 100 grams.

Useful properties and simple growing technology make oyster mushrooms the second most popular mushroom product produced on an industrial scale (after champignons).

Mushrooms grow well in suburban areas and at home, in a special substrate. They have a short growing season, you can grow a bunch of young mushrooms right in the apartment.

During heat treatment, some of the beneficial properties are lost, but if cooked correctly, oyster mushrooms will saturate the body with valuable minerals, proteins and polysaccharides.

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, fresh and whole, with no frayed edges. Myceliums are dense, all mushrooms are in place. The hats of older individuals acquire a yellowish-beige hue, become fibrous, lose their aroma and juiciness.

When growing at home or harvesting in the forest, you need to remember that the juveniles are the most delicious and tender. When buying in a store, you should make sure that the mushrooms are not broken and lethargic, otherwise they will not be suitable for canning for the winter.

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

For pickling, the legs are cut off, leaving a small piece so as not to damage the hat. Before washing, you need to shake out all the herbal 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 must be washed especially carefully.

Only very dirty mushrooms should be soaked, in most cases you can do without it.

Large hats 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.

Mushrooms are prepared, now you need to choose the method and ingredients for the marinade.

Reference: pickling is a method of preparing a product for long-term storage using acids and s alt, which suppress the destructive action of microorganisms. With the help of marinade, you can also improve and shade the taste of mushrooms when preparing a dish immediately to the table.

Blank options

Cooking oyster mushrooms at home is possible in many ways. With a small amount of marinade ingredients, it is possible to preserve the natural taste of mushrooms. Various additives to the main composition will change the taste and smell of the finished product.

Classic winter recipe

In autumn, when the forests are full of mushrooms, you can prepare oyster mushrooms for future use and store canned food in the refrigerator or right in the room under sealed lids.

For a marinade for 1 kilogram of oyster mushrooms you will need:

• filtered water - 0.7 liters;
• sterile jars and lids;
• s alt - 1.5 tablespoons;
• sugar - 1 tablespoon;
• table vinegar - 3 tablespoons;
• dill - 2 umbrellas;
• garlic - 2 cloves;
• bay leaf - 2;
• peppercorns, allspice - 6-8 grains.

Mushrooms are pre-boiled in lightly s alted water. As it boils, remove the foam, cooking time is 15-20 minutes. Ready oyster mushrooms are thrown into a sieve or colander. At the same time prepare the marinade. All components, except vinegar, are mixed and boiled for 3-5 minutes, vinegar is added, kept on fire for another 1 minute. They take out dill, garlic, put them in jars.

Hot mushrooms are laid out in a container, poured in boiling brine, rolled up, wrapped until cool. This cooking method helps to get a light and transparent marinade. Readiness - in 3 weeks.

Korean

For cooking, you will need a Korean vegetable grater. Ingredients:

• mushrooms - 500 grams;
• grated carrots - 2 pieces;
• water - 0.7 liters;
• chili pepper - 0.5 pieces;
• s alt, sugar - to taste,
• garlic - 2 cloves;
• Korean spices - 1 tablespoon;
• vegetable oil - 50 ml.

Boil the mushrooms in water with s alt and sugar for 15 minutes after the start of the boil, drain through a colander. In hot mushrooms, add grated carrots, chopped garlic, chili, oil, spices. S alt if necessary. Readiness - 24 hours.

With lemon

For marinade, citric acid is used as acid. Products needed:

• mushrooms - 1 kilo;
• onion - 2 pieces;
• lemon - 1;
• water - 0.5 liters;
• parsley, dill - bunch;
• bay leaf - 2 pieces;
• garlic - 1 clove;
• peppercorns - 8-10;
• s alt - 1 tablespoon.

Boil water, add lemon juice, spices, half herbs and oyster mushrooms. Boil 20 minutes. Throw it on a sieve. Mix with chopped onion, chopped garlic, herbs, oil. Close the lid for 30 minutes. The appetizer is ready.

With apple cider vinegar

Vinegar on apples will give our mushrooms a peculiar taste and benefit. Ingredients:

• oyster mushrooms - 1 kilo;
• apple cider vinegar - 0.1 liter;
• sugar - 50 grams;
• s alt - 1.5 tablespoons;
• water - 1 liter;
• black pepper to taste;
• vegetable oil - 100 milliliters;
• bay leaf.

Add s alt to boiling water, put mushrooms. Boil 10 minutes. Pours in vinegar, oil, the rest of the ingredients. Cook for another 7 minutes. Together with the brine, pour into a jar. Marinate in the cold for a day.

With garlic

Garlic is the best seasoning for any mushroom. Marinade Ingredients:

• oyster mushrooms - 1 kilo;
• garlic - 5 cloves;
• s alt - 1.5 tablespoons;
• dill - 2 umbrellas.

Place oyster mushrooms in a wide bowl, sprinkle with chopped garlic, s alt, dill. Press down with a load. Keep warm until juice appears. After 3 days, transfer to jars, pour juice, place in the cold.Readiness - in a month. Old country way, very tasty.

With dill

Dill is a favorite spice of many, goes well with oyster mushrooms. Required:

• mushrooms - 1 kilo;
• vinegar - 3 tablespoons;
• water - 0.5 liters;
• dill - an umbrella and a bunch of fresh herbs;
• garlic - 1 clove;
• pepper - 10 peas;
• laurel - 2 leaves;
• s alt - 1.5 tablespoons.

Boil mushrooms in s alted water with dill umbrella, laurel and pepper for 15 minutes. Drain the water. To pickle oyster mushrooms, add greens, garlic, vinegar. Withstand 3-4 hours. The dish can be stored for 3-4 days.

Quick pickling method

For quick cooking, oyster mushrooms will have to be cooked in the marinade longer so that they are better saturated. Ingredients:

• oyster mushrooms - 0.5 kilograms;
• water - 250 milliliters;
• garlic - 2 cloves;
• vegetable oil - 30 milliliters;
• dill - umbrella;
• laurel - 2 leaves;
• s alt - 1 tablespoon;
• vinegar - 3 tablespoons.

Put all products in a saucepan and boil for 3 minutes, introduce the main product. We cook 10 minutes. Drain, strain the brine. We return everything to the pan and keep it at a boil for another 10 minutes. Pour into a jar, refrigerate. Add onions, greens - the appetizer is ready.

Fried marinated oyster mushrooms

Delicious and satisfying pickled mushrooms are obtained if they are fried beforehand. Washed and chopped oyster mushrooms should be dried well on a towel. Ingredients for 0.5 kg of mushrooms:

• vegetable oil - 3 tablespoons;
• Russian mustard - 1 tablespoon;
• garlic - 1 large clove;
• lemon;
• pepper, s alt to taste;
• sugar - 1 teaspoon;
• fresh dill - small bunch.

Heat the oil in a saucepan and put the mushrooms, s alt. You need to wait until all the moisture has evaporated and the oyster mushrooms are browned (about 20 minutes). At this time, prepare the marinade. Squeeze the juice from a lemon, 3 tablespoons is enough. Mix it with sugar, pepper, mustard, finely grated garlic, chopped dill.

Hot remove from the pan with a spoon, put in a jar, pouring marinade over each layer, lightly tamp. Close the lid and warm with a towel. After half an hour, the snack is ready. It will be even tastier in a day. Storage time - 3-4 days.

How to preserve fried oyster mushrooms are placed in sterile jars, the oil remaining during frying is poured on top. Close with a prepared lid, sterilize at a low boil for 60 minutes, roll up.

Important: when harvesting under sealed lids, you need to rinse well, observe sterility, do not violate the proportions of acid and s alt, so as not to get botulism, the pathogens of which multiply without air in canned mushrooms.

How to store mushroom blanks

Marinated oyster mushrooms can be stored up to 2 years in cool places - cellars, refrigerators, if they are hermetically sealed. Cans with metal lids are stored less, only a year. You can extend the period up to 2 years using glass lids.

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

If canned food is not rolled up under the lids, but simply closed with nylon, 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, he althy dish can be prepared at any time - treat your friends and diversify your own menu.

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