Where and how is the oyster mushroom used: cooking and storage

Quite often, when using salads or meat dishes, guests can not understand what is added there. The taste seems to be similar to mushrooms, but there is no specific flavor. On the other hand, there is something similar to the meat of a bird, but again not quite. As a rule, the oyster mushroom is perceived this way. Preparing it as an independent dish often leads to the confusion of the guests. Of course, if you fry it with potatoes or marinate, then it will be fairly easy to recognize the fungus, both in taste and in appearance. But when it is heavily crushed, beaten or grinded, often an interesting taste, not unlike anything.

Oyster mushroom. Preparation of chops

In the post-Soviet era of widespread shortage of products and massive material difficulties, there were not so many dishes available for the masses. In this period, oyster mushrooms began to appear on the market . Recipes for the preparation of this relatively inexpensive source of protein were invented literally on the go and passed on to friends, relatives, and friends. They began to add to salads, they replaced expensive meat. In general, the ration of the average family consisted mainly of American hams, bread and veshenok.

Then these chops appeared, which even now sometimes are prepared by the hostesses, but not from savings, but simply for a change. If everything is correctly done, then the dish can not be distinguished from meat, which is perfect for fasting, but the egg must be made without eggs. 300 g of mushrooms will need a little salt, ground pepper to taste and vegetable oil for frying. Potatoes are prepared by mixing 2 eggs with 50 ml of milk and a spoon of flour, salt and pepper. Either the water is combined with starch and flour, getting a lean variant. Breadcrumbs are also useful.

Oyster mushrooms will be of medium size (small ones can be put aside for another dish). They are separated, and then lightly beaten from both sides. To mushrooms do not fall apart, you can first cover them with food film. Then "chops" salt and pepper to taste, dipped in batter, in breadcrumbs and fry on hot oil on both sides. You can serve a dish with any side dish. Especially delicious will be with mashed potatoes. And no one will guess that a mushroom oyster is used instead of meat. Cooking a dish with this recipe can make a difference in the daily diet of each family.

Marinated oysters

Mushrooms, a method of cooking which can be absolutely anything, sometimes harvested for future use. It can be drying, freezing or pickling. And they are marinated. If, by coincidence, in the kitchen, the good housewife has a supply of veshenok, she will certainly do with them, as described in this recipe.

One and a half kilograms of mushrooms will need 6 tablespoons of vinegar, a large onion, 3 tablespoons of sugar, 2 tablespoons of salt, a handful of black pepper peas and a few laurel leaves. Oyster mushrooms are washed, cut with strips and cooked, filled with water. As soon as it boils, vinegar is poured there, salt, sugar and spices, onions cut into rings, reduce fire and cook for about 10 minutes.

Then the mushrooms, along with the liquid, are spread over sterile jars, they are closed and stored in the refrigerator after cooling. Serve, draining the water and sprinkled with green onions. You can also use vegetable oil as a refueling.

Oyster mushroom: preparation with sour cream

Another recipe for a delicious and hearty meal includes a minimum of ingredients and is prepared only 20 minutes. Half a kilo of mushrooms will need 100 g of sour cream, salt and pepper to taste, as well as a little vegetable oil. With the same recipe, you can also prepare champignons. Mushrooms are washed and cut into medium pieces. Then they are fried in a frying pan with oil for about 5 minutes, periodically mixing. Then add salt, sour cream, pepper and stew for about 10 minutes, reducing the fire. You can serve them as a side dish to meat or, conversely, use it as a main course.