When the homemade mushroom reserves are eaten, it’s time for store-bought mushrooms and equally tasty champignons and oyster mushrooms. They are the ones you most often come across in the retail chain, and today we will tell you how to prepare a delicious and quick snack from oyster mushrooms.
Oyster mushrooms have long won a certain circle of admirers, who claim that these mushrooms have a pleasant anise flavor with hints of rye bread. It is best to eat the caps of oyster mushrooms - they are the most tender, but if you come across large mushrooms, then their stem will be hard and unsuitable for consumption. Like all store-bought mushrooms, oyster mushrooms do not require special cleaning; just wash them to remove dust and sand and you can start cooking!
Ingredients:
- - oyster mushrooms – 1 kg;
- - onion – 1 pc.;
- - garlic – 1-2 cloves;
- - salt – 2 tbsp;
- - sugar – 1 tbsp;
- - vinegar 6% - 50 ml;
- - vegetable oil – 50 ml;
- - fresh herbs (dill) – 1 bunch.
- Cooking time: 40 minutes.
- Servings: 4.
Recipe:
1. Oyster mushrooms must be thoroughly washed from the substrate (sand or soil) under running cold water.Then divide the mycelium, cut off all the hard parts - usually this is the base of the mycelium and large overgrown legs of the mushrooms. Small mushrooms can be placed whole in the pan, large caps can be cut into 2-3 pieces. Place all the mushrooms in a saucepan.
2. Pour cold water over the mushrooms and add all the salt. Don't be confused by the amount of salt, because this salty water will be drained after boiling the mushrooms.
3. Bring the mushrooms to a boil and cook for 15-20 minutes. Do not overcook the oyster mushrooms to keep them firm, slightly crispy, and firm. At this stage, if you like a spicy taste, you can add a laurel leaf or a couple of clove buds to the broth.
4. While the oyster mushrooms are cooking, prepare a marinade for them: add sugar, vinegar, and finely chopped dill to a bowl.
5. Next, place the garlic slices and onion rings into the bowl.
6. Place the boiled oyster mushrooms in a colander and wait until all the water has drained so that there is no excess of it in the marinade. Then place the oyster mushrooms in a bowl with the marinade. Taste the mushrooms for salt, if you like the taste, no need to add salt.
7. Pour in vegetable oil, mix oyster mushrooms with marinade and oil, leave for 5-6 hours, you can put them under pressure.
Before serving, you can sprinkle the pickled oyster mushrooms with green onions or garnish with sprigs of dill.
Bon appetit!
