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Marinating is the best way to prepare unique oyster mushrooms. The process itself is so simple that novice cooks can handle it the first time. Purchasing oyster mushrooms does not require much time or money, and the result will surprise even connoisseurs of such mushroom dishes.
Oyster mushrooms are not just tasty mushrooms, they are nutritious and low-calorie at the same time. Therefore, their popularity is increasing all the time. But although pickled oyster mushrooms are not a dietary food product, they are consumed everywhere. Let's look at options for pickling oyster mushrooms. This can be done hot or cold, Korean style, with vegetables or spices. The choice is yours.
The main ingredient of all preparations is oyster mushrooms.
It is important to choose a quality product. Buy young mushrooms without signs of spoilage or breaks. Carefully inspect the caps and stem. There should be no stains on them and take mushrooms with small stems. The long ones will still have to be cut. If you still get overripe specimens, they will have to be soaked for at least 2 days in cold water.
We select beautiful elastic oyster mushrooms, rinse them under running water and begin the pickling process. Let's look at the basic recipes.
Hot marinating
For the recipe you will need very familiar ingredients - salt, allspice, dill seeds or umbrellas, bay leaves, black currant and cherry leaves, vegetable oil. We will prepare a marinade from them. We prepare the dish from 1 kg of oyster mushrooms.
We cut off the large stems of mushrooms, clean them of debris, and remove spoiled and severely damaged specimens.
To pickle oyster mushrooms, they must first be boiled over medium heat. Place the pan on the stove, pour clean cold water, add the prepared mushrooms and turn on medium heat. As soon as the water boils, we pour it out and fill the pan again with clean cold water. Add one peeled large onion and cook the oyster mushrooms for 30 minutes after boiling.
To continue marinating the mushrooms, transfer them to a colander and allow the broth to drain. To do this, place a clean bowl or pan under the colander.
Let's start preparing the marinade. First, pour boiling water over the spices:
- cherry and black currant leaves (5 pcs.);
- allspice peas (5 peas);
- dill umbrellas (3 pcs.).
Place the boiled mushrooms tightly into the jars. To preserve pickled oyster mushrooms for the winter, 0.5 liter jars are perfect. Fill the container 2/3 in layers - a layer of mushrooms, salt, spices. It remains to add mushroom broth and add 1-2 tablespoons of vegetable oil. According to the recipe, just cover the jars with parchment and tie them with thread. Store delicious mushrooms in a cold basement. Some housewives still prefer to close the jars with lids.
Cold method for pickling mushrooms
To prepare the preparation, take 1 kg of oyster mushrooms, wash them thoroughly, clean the caps, and cut off the long stems.
Prepare a container for cold pickling.Sprinkle the bottom of the container with salt and begin to lay the caps in layers so that the plates look up. Sprinkle each row with salt. 2 cherry and oak leaves are enough per layer. The last layer of caps will require more salt than the previous ones.
Cover the container with a cotton cloth and place oppression circles on top. We keep the pickled oyster mushrooms in the room for 5 days, then transfer them to the cold. We can start tasting in 1.5 months.
Oyster mushrooms in Korean
A very tasty recipe for lovers of spicy oyster mushrooms. Let's take:
- 1.5 kg of mushrooms;
- one large red onion;
- two regular onions;
- one spoon of vinegar and sugar;
- salt and pepper to taste;
- 3 garlic cloves;
- 50 ml vegetable oil.
Oyster mushrooms are prepared for this dish by cutting into strips. Then the strips are boiled in salted water for 15 minutes. Remove with a slotted spoon and allow time for excess water to drain.
While the mushrooms are still boiling, cut the red onion into strips and crush the garlic. And white onions are fried until golden brown. All canned components are combined with mushrooms, the required amount of vinegar is added and placed in the refrigerator for 10 hours. After this time, oyster mushrooms are ready to decorate your table. Here is a simple recipe with a photo of the finished dish.
Mushrooms with vegetables in marinade
It will be very tasty if you prepare canned oyster mushrooms with bell peppers and onions for the winter. For 0.5 kg of mushrooms, two large peppercorns, 50 ml of vegetable oil, one onion, a tablespoon of vinegar, 5-6 cloves of garlic, salt and sugar to taste will be enough. Dill is a must!
Wash the mushrooms and boil in salted water for 10-15 minutes. Drain the water, remove the remaining broth by placing the oyster mushrooms in a colander. At this time, prepare the vegetables.We free the garlic and onion from scales, the pepper from the stalk and seeds. Cut into pieces of desired size. There are no special recommendations here, as you wish.
Now we are preparing an unusual marinade. Heat vegetable oil. Sprinkle the vegetables with salt, sugar, pour hot oil and vinegar. Mix thoroughly.
Select a saucepan according to size, place the mushrooms, fill with marinade, and cover with a lid. Just 40 minutes of marinating is enough, and you are ready to serve!
All recipes are suitable for pickling not only oyster mushrooms, but also champignons. In the future, mushrooms can be consumed separately or as part of salads with boiled beef and onions. Be sure to try marinated mushroom snacks, it’s healthy and very tasty!
