Eringa mushrooms: how to cook, recipes for the winter

White steppe mushroom, royal or steppe oyster mushroom, eringi (erengi) is the name of one species. A large mushroom with a dense fruiting body and a high gastronomic value, it is universal in processing. You can prepare eringi according to any of the selected recipes, which includes mushrooms: they are fried, boiled and used for winter preparation.

The king oyster mushroom has a thick white stem and a dark brown cap.

Features of preparing erings

Steppe oyster mushroom is a fairly common species, found in the South and in regions with temperate climates. Fruiting is spring, grows in groups or singly in pastures, meadows, and is in symbiosis with umbrella plants. The gastronomic value is high, so erings are cultivated on large farms for sale and at home for personal consumption.

This species is not uncommon on supermarket shelves; it is in high demand among consumers. Cooking white steppe mushroom will not create problems; in numerous recipes it will replace champignons and white varieties, and the dish will only benefit from this. The fruiting bodies are characterized by a distinct mushroom odor, reminiscent of roasted nuts, and a sweetish taste. They can be used raw for salad or cooked.

To preserve the taste, they need to be cooked quickly; heat treatment should not last more than 15 minutes. The pulp does not darken at the cut points, so there is no need for pre-soaking. To prepare the dish, eringi are not boiled first, because there are no toxins in the composition and there is no bitterness in the taste.

How to prepare yerings for cooking

The purchased steppe oyster mushrooms are the same size. Be sure to pay attention to the quality of the product. The cap should be light or dark brown, elastic, without damage, and the leg should be white, without black or yellow areas. It is impossible to prepare a high-quality product from stale raw materials.

When harvesting, preference is given to young specimens; overripe or insect-damaged specimens are not taken. In old fruiting bodies, the stem structure is rigid; to prepare the dish, only the cap is used.

You can prepare steppe white specimens after pre-treatment:

1. The fruiting bodies are carefully inspected; if there are minor damages, they are cut out.
2. Remove a few centimeters from the base of the stem; there may be particles of mycelium or soil on it.
3. Treated erings are washed under running water, the protective film is not removed.
4. There is no need to remove the lamellar layer; damaged areas are cleaned with a knife.

If the fruit body is no more than 10 cm in length, it is cut into 6 longitudinal parts along with the cap. The species can grow to impressive sizes; there are specimens with a diameter of the upper part of up to 20 cm, which means that the leg will also be thick and quite high. It will be easier to prepare large, but not old specimens if the stem is cut into rings approximately 2-3 cm wide, and the cap into arbitrary pieces.

How long to cook steppe mushrooms

If it is necessary to prepare soup or freeze fruiting bodies, eryingi are boiled. To prepare the first course, boil the vegetables that are part of the recipe, add steppe oyster mushrooms 15 minutes before the dish is ready. For freezing, the fruiting bodies are boiled. After this, they become elastic and maintain their integrity. For this processing method, the workpiece is placed in boiling water for 5 minutes.

To prepare steppe oyster mushroom, cut it lengthwise into several pieces.

How to cook eringi mushrooms

You can prepare steppe oyster mushrooms using a variety of recipes. The fruit bodies are baked in the oven along with potatoes, onions, and bell peppers. Stewed with vegetables, poultry, pork or veal. Add royal oyster mushrooms towards the end of the process, when no more than 10-15 minutes remain until the dish is ready.

The most common recipe is fried mushrooms; eringi are cooked in butter or vegetable oil. It is enough to fry in a hot frying pan for 5 minutes on one side and the same time on the other.

The soup is made with and without potatoes. If the recipe contains vegetables, then erings are added before the potatoes are ready, and not vice versa. The onions are not sauteed so that the mushroom smell is preserved; they are finely chopped and added raw oyster mushrooms before cooking. It is recommended to use bay leaf in first courses; you can add a little fresh parsley and dill if desired, since this type of greenery will dominate the smell of the soup.

If the harvest is plentiful, it is processed for winter harvesting. Fruit bodies are ideal for pickling and pickling; they retain their flavor when dry. A good way to prepare eringi for the winter is to freeze it in boiled form.

Ering mushroom recipes

A quick and tasty recipe for how to cook royal oyster mushrooms:

1. The fruiting bodies are cut into large pieces.
2. Make a batter, beat an egg, add salt to it.
3. Heat a frying pan with a minimum amount of oil; during heat treatment, the raw materials will give juice.
4. The pieces are dipped in batter, then rolled in breadcrumbs.

Fry for about 5 minutes on one side and the other. At the end of cooking, the product should have a crust.

Below is a popular recipe for preparing a dish in which eringi mushrooms are baked in the oven along with asparagus. Set of components:

• asparagus – 400 g;
• fruiting bodies cut into longitudinal lines - 200 g;
• olive oil – 2 tbsp. l.;
• hard cheese – 40 g;
• salt and ground pepper - to taste.

You can prepare it using the following technology:

1. Preheat the oven to 200 ⁰
2. Cover the baking sheet with a baking sheet.
3. Mix asparagus and king oyster mushrooms and place on a sheet.
4. Leave for 7 minutes, mix the products and add salt.
5. Bake for another 10 minutes until done.

Take out a baking sheet, lay out the contents, sprinkle with pepper and grated cheese.

You can prepare eringi with sour cream; the recipe will be a good addition to meat dishes. Components:

• sour cream – 150-200 g;
• eringi – 0.5 kg;
• butter – ½ pack;
• small onion and salt.

You can prepare it as follows:

1. Place the chopped fruiting bodies in a cold frying pan and let sit until most of the liquid has evaporated.
2. Add butter, fry for 5 minutes.
3. Finely chop the onion and add to the oyster mushrooms.
4. Fry until golden brown, stirring constantly.
5. Add sour cream, cover the container and keep on low for 15 minutes so that the liquid boils slightly.

If desired, the finished dish can be lightly sprinkled with allspice.

It’s easy to prepare yerings with asparagus and without any special material costs.

How to cook eringi for the winter

The species produces a bountiful harvest and bears fruit within three weeks. There are enough mushrooms to prepare a one-time dish and preparation for the winter. Fruit bodies are used for pickling, salting and drying.

How to pickle steppe mushrooms

For pickling, small fruiting bodies are taken; they will be processed along with the stem. If it is necessary to use large specimens, the stem is removed and only the caps are salted. The stems can be dried and ground into powder; it is used in cooking to enhance the mushroom smell. Set of spices for 2 kg of mushrooms:

• table salt – 250 g;
• peppercorns – 7 pcs.;
• bay leaf – 2 pcs.;
• vinegar – 70 ml.

You can prepare mushrooms according to the following recipe:

1. Steppe white specimens are cut into pieces.
2. Pour salt into a wide container and mix well.
3. For pickling, take wooden, glass or enamel dishes and place the workpiece tightly.
4. Distribute pepper and bay leaf evenly.
5. A weight is placed on top.

In a month the product will be ready.

How to pickle steppe mushrooms

To prepare royal oyster mushrooms for the winter, there are many recipes with a different set of spices. A simple preparation option:

1. The fruiting bodies are cut into pieces.
2. Place in a container and fill with water approximately 4 cm above the mushroom mass. Boil for 15 minutes.
3. The workpiece is taken out and left until the liquid has completely drained.
4. Return the product to the pan and add approximately the same amount of water.
5. After the liquid boils, I add salt, peppercorns and laurel, taste it, the marinade for steppe mushrooms should be a little more salty than the usual taste.
6. The mixture boils for 35 minutes, before finishing adding vinegar in small portions.

Remove the mushrooms from the boiling marinade with a slotted spoon and place them in sterilized jars, add liquid and seal. This cooking method will preserve the product for a long time.

How to freeze eryingi

You can freeze the product raw. This method will require more time and space in the freezer. The fruiting bodies are processed, cut and laid out in a thin layer in the chamber, the plane is first covered with paper or cellophane. The raw materials must be dry. After a few hours, the workpiece is packaged in bags or containers and left in the freezer.

A more compact storage method is boiled or fried steppe white specimens.The frying method is no different from the recipe for cooking mushrooms (only without onions and spices). The cooled erings are tightly packed into packaging bags or containers and frozen. Boiled mushrooms are stored in the same way.

Terms and conditions of storage

When frozen, steppe oyster mushrooms are stored at maximum sub-zero temperatures for up to 6 months. Pickled and salted - in the basement or in the pantry. The salted preparation has a shelf life of about 10 months, mushrooms in the marinade are suitable for consumption for 2 years.

Conclusion

There are many recipes for how to prepare eringi for serving and preparing for the winter. The steppe species has a high nutritional value and is versatile in processing. Grows in the South, Central and European parts in April or May.

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