Mushrooms are one of the traditional and beloved dishes of Russian cuisine. They can decorate a holiday table and make the simplest dinner delicious. Oyster mushrooms cook quickly and do not require special processing or soaking. Let's look at simple and affordable recipes for making pickled oyster mushrooms that won't require much time or great culinary skills.
Composition and beneficial properties
Oyster mushrooms grow in temperate forests, on trees and stumps of deciduous trees. Mushrooms live in large families (up to 30 or more), forming multi-tiered sections and tightly adjacent to each other. They prefer cold weather - September and October.
Young mushrooms are eaten, since the flesh of old ones becomes hard and fibrous. Most housewives purchase oyster mushrooms grown in greenhouses industrially. This ensures the correct harvest time and guarantees the preservation of beneficial properties, juiciness and good taste.
Oyster mushrooms can be classified as dietary products due to their low calorie content and high content of nutrients. What are the benefits of young fungi:
- Low calorie content – 38-42 kcal.
- Vitamins. Almost everything is from group B, ascorbic acid, PP (the content is 5-10 times higher than in most vegetables).
- Proteins – 15-25%. In terms of essential protein content, oyster mushrooms are close to meat and legumes. They are superior to all vegetables and can be a good alternative to meat products not only during Lent.
- Carbohydrates. About 70% of the mass, almost 20% is easily digestible.
- Minerals – cobalt, potassium, phosphorus, iron and others.
- Lentinan. Polysaccharide prevents the growth of tumor cells and strengthens the immune system.
- Fiber contains substances that remove toxins. Mushroom extracts are used in the treatment of cancer and maintenance courses after chemotherapy.
- The statin (lovastatin) in the composition suppresses the synthesis of cholesterol in the body. Mushrooms are useful for atherosclerosis, improve the condition of blood vessels, reducing the formation of plaques.
- Fats are contained in the form of polyunsaturated acids - 2 milligrams per 100 grams.
Beneficial 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 summer cottages and at home, in a special substrate. They have a short growing season; you can grow a bunch of young mushrooms right in your apartment.
When cooked, 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 and are fresh and whole with no frayed edges. The mycelium is dense, all the mushrooms are in place. The caps of older individuals acquire a yellowish-beige tint, become fibrous, and lose their aroma and juiciness.
When growing at home or collecting in the forest, you need to remember that young individuals are the most delicious and tender. When buying in a store, you should make sure that the mushrooms are not broken or limp, otherwise they will not be suitable for canning for the winter.
The legs will have to be cut off; they will deteriorate the quality of the finished dish, as they remain rigid even after cooking.
For pickling, the legs are cut off, leaving a small piece so as not to damage the cap. Before washing, you need to shake out all the grass 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 need to be washed especially carefully.
Only very dirty mushrooms should be soaked; in most cases this can be avoided.
Large caps 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.
The 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 salts that suppress the destructive effect of microorganisms. With the help of marinade you can also improve and highlight the taste of mushrooms when preparing the dish right to the table.
Blank options
There are different ways to prepare oyster mushrooms at home. 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 recipe for the winter
In the fall, when the forests are full of mushrooms, you can prepare oyster mushrooms for future use and store the canned food in the refrigerator or right in the room under airtight lids.
For marinade for 1 kilogram of oyster mushrooms you will need:
- filtered water – 0.7 liters;
- sterile jars and lids;
- salt – 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 salted water. Once it boils, skim off the foam; cooking time is 15-20 minutes. The finished oyster mushrooms are placed in a sieve or colander. At the same time, prepare the marinade. All ingredients, except vinegar, are mixed and boiled for 3-5 minutes, vinegar is added, and kept on fire for another 1 minute. Take out dill and garlic and place them in jars.
Hot mushrooms are placed in a container, boiling brine is poured in, rolled up, and wrapped until cool. This cooking method helps to obtain a light and transparent marinade. Ready in 3 weeks.
In Korean
To prepare, you will need a Korean vegetable grater. Product composition:
- mushrooms – 500 grams;
- grated carrots – 2 pieces;
- water – 0.7 liters;
- chili pepper – 0.5 pieces;
- salt, sugar - to taste,
- garlic – 2 cloves;
- Korean spices - 1 tablespoon;
- vegetable oil – 50 milliliters.
Boil the mushrooms in water with salt and sugar for 15 minutes after the start of boiling, drain through a colander. Add grated carrots, chopped garlic, chili, oil, and spices to the hot mushrooms. Add some salt if necessary. Readiness – a day.
With lemon
For marinade, citric acid is used as acid. Required Products:
- mushrooms – 1 kilogram;
- onion – 2 pieces;
- lemon – 1;
- water – 0.5 liters;
- parsley, dill - a bunch;
- bay leaf – 2 pieces;
- garlic – 1 clove;
- peppercorns – 8-10;
- salt – 1 tablespoon.
Boil water, add lemon juice, spices, half the herbs and oyster mushrooms. Boil for 20 minutes. Place on a sieve. Mix with chopped onion, chopped garlic, herbs, and oil. Cover with a lid for 30 minutes. The appetizer is ready.
With apple cider vinegar
Vinegar on apples will give our mushrooms a unique taste and benefit. Compound:
- oyster mushrooms – 1 kilogram;
- apple cider vinegar – 0.1 liter;
- sugar – 50 grams;
- salt – 1.5 tablespoons;
- water – 1 liter;
- black pepper to taste;
- vegetable oil – 100 milliliters;
- Bay leaf.
Add salt to boiling water and add mushrooms. Boil for 10 minutes. Pour in vinegar, oil and other ingredients. Cook for another 7 minutes. Pour it into a jar along with the brine. Marinate in the cold for a day.
With garlic
Garlic is the best seasoning for any mushroom. Ingredients of the marinade:
- oyster mushrooms – 1 kilogram;
- garlic – 5 cloves;
- salt – 1.5 tablespoons;
- dill - 2 umbrellas.
Place the oyster mushrooms in a wide container, sprinkle with chopped garlic, salt, and dill. Press down with a weight. Keep warm until juice appears.After 3 days, transfer to jars, add juice, and refrigerate. Ready in a month. The old village method turns out very tasty.
With dill
Dill is a favorite spice of many and goes well with oyster mushrooms. Necessary:
- mushrooms – 1 kilogram;
- 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;
- salt – 1.5 tablespoons.
Boil the mushrooms in salted water with an umbrella of dill, laurel and pepper for 15 minutes. Drain the water. To pickle oyster mushrooms, add herbs, garlic, vinegar. Leave for 3-4 hours. The dish can be stored for 3-4 days.
Quick marinating method
For quick cooking, you will have to cook the oyster mushrooms in the marinade longer so that they are better soaked. Product composition:
- oyster mushrooms – 0.5 kilograms;
- water – 250 milliliters;
- garlic – 2 cloves;
- vegetable oil – 30 milliliters;
- dill - umbrella;
- laurel – 2 leaves;
- salt – 1 tablespoon;
- vinegar - 3 tablespoons.
Place all the products in a pan and boil for 3 minutes, add the main product. Cook for 10 minutes. Drain and strain the brine. Return everything to the pan and let it simmer for another 10 minutes. Pour into a jar, cool. Add onions and herbs - the appetizer is ready.
Fried marinated oyster mushrooms
Pickled mushrooms turn out tasty and satisfying if you pre-fry them. Washed and cut oyster mushrooms should be dried well on a towel. Ingredients for a dish for 0.5 kilograms of mushrooms:
- vegetable oil - 3 tablespoons;
- Russian mustard – 1 tablespoon;
- garlic – 1 large clove;
- lemon;
- pepper, salt to taste;
- sugar – 1 teaspoon;
- fresh dill - a small bunch.
Heat oil in a saucepan and add mushrooms and salt.You need to wait until all the moisture has evaporated and the oyster mushrooms have browned (about 20 minutes). At this time, prepare the marinade. Squeeze juice from lemon, 3 tablespoons is enough. Mix it with sugar, pepper, mustard, finely grated garlic, chopped dill.
While hot, remove from the pan with a spoon, place in a jar, pour marinade over each layer, and tamp lightly. Close the lid and insulate with a towel. After half an hour or an hour, the appetizer is ready. It will taste even better in a day. Storage time – 3-4 days.
How to preserve fried oyster mushrooms are placed in sterile jars, and the oil remaining during frying is poured on top. Close with the prepared lid, sterilize at low boil for 60 minutes, and roll up.
Important: when preparing under sealed lids, you need to rinse well, maintain sterility, and do not violate the proportions of acid and salt, so as not to get sick with botulism, the pathogens of which multiply without access to air in canned mushrooms.
How to store mushroom preparations
Pickled oyster mushrooms can be stored for up to 2 years in cool places - cellars, refrigerators, if they are hermetically sealed. Canned food with metal lids lasts less, only a year. You can extend the life up to 2 years by using glass lids.
You should not store pickled oyster mushrooms in warm apartments for more than a few months. In this case, you need to choose the coolest place, away from batteries and sunlight.
If canned goods are not rolled up under lids, but simply covered with nylon ones, 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, healthy dish can be prepared at any time - treat friends and diversify your own menu.
