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Marinating is the best way to make unique oyster mushrooms. The process itself is so simple that novice cooks will cope with it the first time. The purchase of oyster mushrooms does not require any special investment of time or money, and the result obtained surprises even connoisseurs of such mushroom dishes.
Oyster mushrooms are not just delicious 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, they are used everywhere. Consider options for marinating oyster mushrooms. This can be done hot or cold, Korean style, with vegetables or spices. The choice is yours.
The main ingredient of all blanks is oyster mushrooms.
It is important to choose a quality product. Get young mushrooms without any signs of damage or breakage. Examine the caps and stem carefully. There should be no stains on them and take mushrooms with small legs. Long ones 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 under running water and proceed to the pickling process. Let's take a look at the basic recipes.
Hot pickling
For the recipe, you will need very familiar ingredients - salt, allspice, dill seeds or umbrellas, laurel leaf, black currant and cherry leaves, vegetable oil. We will prepare a marinade from them. Prepare the dish from 1 kg of oyster mushrooms.
We cut off large legs of mushrooms, clean them of debris, remove spoiled and badly damaged specimens.
To marinate oyster mushrooms, they must first be boiled over medium heat. We put the saucepan on the stove, pour clean cold water, put the prepared mushrooms and turn on medium heat. As soon as the water boils, we pour it out and fill the pot again with clean cold water. Add one peeled large onion and cook the oyster mushrooms for 30 minutes after boiling.
To continue pickling the mushrooms, put them in a colander and let the broth drain out. To do this, substitute a clean bowl or saucepan under the colander.
We begin to prepare the marinade. First, pour boiling water over the spices:
- cherry and black currant leaves (5 pcs.);
- allspice peas (5 peas);
- dill umbrellas (3 pcs.).
We put boiled mushrooms tightly into the jars. To preserve pickled oyster mushrooms for the winter, 0.5 liter jars are perfect. We fill the container 2/3 layer by layer - a layer of mushrooms, salt, spices. It remains to top up the mushroom broth and add 1-2 tablespoons of vegetable oil. According to the recipe, it is enough to cover the jars with parchment and tie them with thread. They 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 blank, take 1 kg of oyster mushrooms, rinse thoroughly, clean the caps, cut off the long legs.
Preparing a container for cold salting. Sprinkle the bottom of the container with salt and begin to lay the hats in layers so that the plates look up. Sprinkle each row with salt. 2 cherry and oak leaves are enough for a layer. The last layer of hats will need more salt than the previous ones.
We cover the container with a cotton cloth, put oppression circles on top. We keep 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 ordinary onions;
- one spoonful of vinegar and sugar;
- salt and pepper to taste;
- 3 garlic cloves;
- 50 ml of vegetable oil.
Oyster mushrooms are prepared for this dish, cut into strips. Then the strips are boiled in salted water for 15 minutes. Take out with a slotted spoon, give time to drain excess water.
At the moment when the mushrooms are still boiling, cut the red onion into strips, chop 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 sent to the refrigerator for 10 hours. After this time, oyster mushrooms are ready to decorate your table. Here is such a simple recipe with a photo of the finished dish.
Mushrooms with vegetables marinated
It will be very tasty if you cook canned oyster mushrooms with bell peppers and onions for the winter. For 0.5 kg of mushrooms, two large peppers, 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 greens are a must!
We wash the mushrooms, boil in salted water for 10 -15 minutes. Drain the water, remove the remaining broth by putting the oyster mushrooms in a colander. At this time, we are preparing vegetables. We free the garlic and onion from the scales, the pepper from the stalk and seeds. Cut into pieces of the desired size. There are no specific recommendations here, however you wish.
Now we are preparing an unusual marinade. We heat the vegetable oil. Sprinkle vegetables with salt, sugar, pour hot oil and vinegar. Mix thoroughly.
Choose a saucepan by size, put mushrooms, fill with marinade, cover with a lid. Only 40 minutes is enough for marinating, and you can serve!
All recipes are suitable for pickling not only oyster mushrooms, but also mushrooms. In the future, mushrooms can be eaten separately or as part of salads with boiled beef and onions. Be sure to try the pickled mushroom snacks, it's healthy and delicious!
