Oyster mushrooms: good and bad. How to prepare pickled oysters

Oyster mushrooms are a useful, tasty and inexpensive product. They are boiled, fried, marinated, baked and so on. Give a little attention to the article, it contains a variety of options for the preparation of these mushrooms. Perhaps some recipe will fill up your cookbook. But first we find out what they are useful and dangerous.

Oyster mushrooms: benefit and harm

Mushrooms are 90% water. They contain useful and mineral substances (manganese, selenium, iron, phosphorus, sodium, magnesium). The composition of veshenok includes vitamins B, E, C, D and PP. The dry weight of the product contains 20% protein, including the essential amino acids - leucine, valine, lysine and so on.

Carbohydrates are the main source of energy in the body. In mushrooms they contain 74%, of which 20% are glucose, trehalose, fructose, sucrose, which are easily absorbed by the body. A number of such sugar alcohols, such as arabite, manitol, sorbitol, have been found. The mushrooms contain polysaccharide - glycogen, due to which oyster mushrooms are equated to meat products. Carbohydrates still affect the taste of the product when it is processed, for example, when pickling.

A very low fat content is observed - 2.8% of the dry weight. They include unsaturated fatty acids, which provide a normal metabolism and take part in the construction of cell membranes. Contains a lot of fiber, which has a beneficial effect on the digestive tract.

Such a complete set of nutrients and minerals completely satisfies the needs of the human body. This product has a low calorie content. They count up to 43 kilocalories for oyster mushrooms.

The benefits and harms of this product are fairly well studied by scientists. The mushroom is valuable for its medicinal qualities. Based on it, useful drugs are produced and used to prevent and treat various diseases. The composition of the fruit body includes an antibiotic. It has antibacterial properties. Using oyster mugs for the preparation of alcohol extracts, which are used to prevent hypertension, atherosclerosis. This product has adsorptive properties, low toxicity is also characteristic. Moderate consumption of mushrooms in food leads to a decrease in cholesterol.

Due to the low caloric content, the total composition of nutrients, a small amount of fats, these fungi are referred to as dietary products.

The composition of the fungus is chitin. It is practically not absorbed by the body. Therefore, a mandatory condition for cooking is the thermal treatment of oyster mushrooms. Harm from them will then be zero. Do not recommend people who have kidney disease and have cardiovascular pathology, as well as children under twelve years of age. Heaviness in the stomach, flatulence and diarrhea can cause oyster mushrooms.

Benefits and harm from these fungi differ significantly from other fungi, since this product has a high concentration of polysaccharides compared to other representatives of the fungal kingdom.

How to choose and prepare

First of all, pay attention to the freshness of the product. If there is a sharp smell, the mushrooms are spoiled. Hats should not have cracks and yellowish spots. Necessarily the fruit of the legs should be short. They contain little nutrients, they tastes hard. It is a universal and unpretentious product. You can cook a huge variety of dishes. After all, this is an excellent find for a beginner chef or chef of a restaurant. So, let's start cooking.

Mushroom soup

To make a soup of veshenok, you will need:

- potatoes (one kilogram);

- onion;

- flour (one tsp);

- bay leaf (two);

- greens (bunch);

- salt (to taste);

- carrots (one piece);

- noodles (150 grams);

- butter (five tablespoons);

- Spices;

- oyster mushrooms (half a kilogram);

- vegetable oil (three tablespoons);

- water (three liters).

Cooking process

First put a pot of water on the fire. And while it boils, prepare the vegetables. Onions peel off the husk. Wash it. Finely slice. Potatoes and carrots should be cleaned of dirt. Peel off the peel. Grate the carrots.
Cut the potatoes into cubes. Fry the carrot in vegetable oil with onions. Veshenki rinse, cut off the legs and chop the caps in small pieces. Heat the frying pan and melt the butter in it. Then add the flour. Stir thoroughly. Then send the mushrooms to the frying pan. Fry, stirring constantly. As water boils in a saucepan, add chopped potatoes. After five minutes, send the mushroom mass. Cook for fifteen minutes. Turn down the fire. Salt to taste. Then add onions and carrots. And followed by noodles. At the very end of the cooking, add the sliced greens, spices, bay leaf. And after seven minutes, turn off the soup. Cover and let stand for fifteen minutes. Then serve, sprinkle with fresh herbs.

Marinated oysters

To cook them, you will need:

- oyster mushrooms (one kilogram);

- water (two glasses);

- vinegar is 30 percent (70 milliliters);

- black pepper (ten peas);

- a bay leaf (three pieces);

- one onion;

- salt (one tbsp.);

- Spices.

Pickling process

Rinse thoroughly the mushrooms in cold water. Place on a kitchen towel to dry. Cut the hats. Pour water into the pan and put on the fire, as it boils, add mushrooms. Ten minutes of cooking. Then drain the water. Pour two cups of water into a small saucepan, add chopped onions, salt, spices. Put it on the fire. At the very end of the cooking, add the vinegar. Then add marinated mushrooms and simmer for three minutes. After the time, oyster mushrooms are spread over previously sterilized jars. Pour the marinade. Close the covers. Keep in the cold.

Marinated oyster mushrooms can be added to salads, pies, soups, and also used as an independent snack. Store the best mushrooms in enamel, glass or plastic dishes.

Mushrooms and potatoes with sour cream cheese sauce

To prepare, the following ingredients will be required:

- sour cream (50 grams);

- Russian cheese (50 grams);

- garlic (one head);

- Provencal herbs;

- oyster mushrooms (500 grams);

- vegetable oil;

- salt;

- pepper;

- one onion;

- water (two liters).

Cooking process

Wash, peel and cut the potatoes with small cubes. Put in a saucepan and pour water. Bring to a boil. Cook until half cooked. In the meantime, cut the mushrooms (you can take pickled). Fry in vegetable oil. Then add crushed garlic and onion, ground pepper, olive grass and salt. When the mushrooms are fried, add them to the potatoes. Cook for another ten minutes. After the time has elapsed, add the sour cream. Stir, cook for another five minutes and add the cheese. Cover and let it brew. Oyster mushrooms with potatoes and white sauce are ready!

Mushrooms with fried potatoes

For preparation it is required:

- oyster mushrooms (300 grams);

- one onion;

- vegetable oil;

- potatoes (eight pieces);

- sweet pepper;

- salt.

Rinse the mushrooms. Cut off the legs. Peel the onion, cut into cubes. Preheat the frying pan, add butter and puff on a small fire. Add the mushrooms. Fry for ten minutes. At the end, salt and pepper. Transfer mushrooms to a bowl. Wash, peel potatoes. Slice thin slabs. Fry in a frying pan. As the potatoes blush, salt it. Then add oyster mushrooms. Stir well. Salt as needed. Cook for another five minutes. The dish is ready! Bon Appetit!

We advise you to use at least one recipe and prepare a wonderful dish of oyster mushrooms. The benefits and harms of them are simply not comparable. Pluses much more. Rather, run to the market and buy mushrooms oyster mushrooms. The benefits are obvious both from the dietary point of view, and from the culinary point of view.