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Oyster mushrooms are nutritious and healthy mushrooms that are suitable for pickling, drying, freezing, pickling and salting. You can cook a wide variety of dishes from them: sauces, soups, cutlets, pate, etc. Each housewife tries to prepare these mushrooms for the winter for future use, or prepare interesting dishes from them, diversifying the daily menu.

What to do with oyster mushrooms after picking?

When you return from the forest with a basket of oyster mushrooms, you always need to carry out their primary processing. What to do with oyster mushrooms after harvest, and how to clean them?

The first step is to cut off the mycelium, divide the bunch of mushrooms into separate specimens and rinse under running water. If mushrooms are prepared for drying or freezing raw, then "water procedures" for oyster mushrooms are contraindicated.

Oyster mushrooms can be obtained at any time of the year, if not in the forest, then in the store. Although these mushrooms are budget friendly, they are delicious and have all the vitamins the human body needs. Therefore, for many, the question arises of what can be done with oyster mushrooms?

We suggest that you familiarize yourself with recipes for preparations for the winter and for every day, which will tell you what to do with oyster mushrooms.

What to do with oyster mushrooms: a delicious recipe for the winter

A delicious winter recipe showing what to do with oyster mushrooms will surprise you with its amazing aroma.

• Oyster mushrooms - 2 kg;
• Water - 1 L;
• Salt - 4 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Vinegar - 9% - 6 tbsp. l .;
• Vegetable oil - 3 tbsp. l .;
• Dill seeds - ½ tbsp. l .;
• Bay leaf - 5 pcs.;
• Black peppercorns - 10 pcs.;
• Garlic - 4 cloves;
• Carnation - 4 inflorescences.

Disassemble the oyster mushrooms, cut off the lower part of the leg, rinse and cut into pieces.

Pour in water, put on the stove and let it boil.

Add salt, sugar, peppercorns, cloves, dill seeds, bay leaves, chives cut into several pieces.

Boil for 10 minutes over medium heat, skimming off the foam from time to time.

Pour in vinegar and let it boil for another 20 minutes.

Turn off the heat, let cool for 20 minutes and put in jars.

Pour the marinade over the oyster mushrooms and pour on top of 1.5 tbsp. l. vegetable oil.

Close the lids, let cool completely and refrigerate.

The shelf life of pickled oyster mushrooms in the refrigerator is 3-4 months. However, you can start eating them in a day.

Oyster mushrooms fried for the winter

This recipe, showing what to do with oyster mushrooms, will appeal to those who love fried mushrooms. This blank will retain its unsurpassed taste and aroma.

• Oyster mushrooms - 2 kg;
• Water - 1.5 l;
• Salt - 5 tbsp l .;
• Vegetable oil.

Peel the mushrooms, rinse, cut, add water and let it boil.

Season with salt and simmer over medium heat for 20 minutes.

Throw in a colander, put in a hot frying pan without oil.

Fry oyster mushrooms over low heat until the liquid evaporates completely.

Pour in vegetable oil and fry for 15 minutes.

Salt a little, mix and put in jars, pour over the remaining fat.

Cover and place in a pot of water to sterilize.

Sterilize for 30 minutes, roll up, turn over and place under a blanket until it cools completely.

What to do with oyster mushrooms for the daily menu

We offer a step-by-step recipe with a photo showing what to do with oyster mushrooms for the daily menu. This dish turns out to be so tasty and aromatic that it disappears from the table in one sitting.

• Boiled oyster mushrooms - 500 g;
• Onions - 3 pcs.;
• Sour cream - 200 g;
• Vegetable oil;
• Salt;
• Ground black pepper - 1/3 tsp;
• Cilantro greens.

What to do with oyster mushrooms so that cooking does not take much time in the kitchen? To do this, you need to boil the mushrooms in advance, prepare all the ingredients and then start working.

Cut the boiled mushrooms into pieces and place in a dry frying pan.

Fry for 10 minutes until the liquid evaporates and add oil.

Fry mushrooms over medium heat for 5 minutes and add finely chopped onions.

Fry everything together until golden brown, season with salt, pepper and add sour cream.

Mix everything well, cover and simmer for 10 minutes.

Remove from the stove, add chopped cilantro to the mass, mix thoroughly, cover and let stand for 10 minutes.

Stewed oyster mushrooms with onions and sour cream go well with vegetables, homemade noodles, and potatoes. Mushrooms stewed in sour cream sauce will please all your guests.

If you want to add a spicy taste to your dish, at the end of stewing, you can add 2 cloves of grated garlic.

What they do with oyster mushrooms: caviar for the winter

This recipe shows what to do with oyster mushrooms for the winter to make a delicious mushroom snack? This preparation is perfect for breakfast and will energize your body.

• Oyster mushrooms - 1 kg;
• Onions - 3 pcs.;
• Garlic - 4 pcs.;
• Lemon juice - 2 tbsp. l .;
• Vegetable oil - 100 ml;
• Water - ½ tbsp.;
• Dill and parsley greens - 1 bunch;
• Salt;
• A mixture of ground peppers - 1 tsp.

Cut the peeled mushrooms, pour over with lemon juice, put in a hot frying pan with butter.

Fry for 15 minutes, add water and simmer for 20 minutes over low heat.

Peel the onion and chop finely, fry in oil until transparent.

Peel the garlic, crush with a knife, add to the onion and fry for 5 minutes.

Put the fried mushrooms in a blender bowl along with onions and garlic, chop.

Season with salt, add a mixture of ground peppers, washed dill with parsley, and chop again.

Caviar can be served immediately with fresh bread.

You can choose another greens - according to your taste.

In order to close the caviar for the winter, you need to sterilize glass jars and lids for them.

Arrange the prepared caviar in jars, cover with lids and put in water.

Sterilize for 30 minutes over medium heat, at the end, switch to low heat.

Roll up the cans, turn them over and wrap them in a warm blanket.

Let the caviar cool completely and take it to the basement.

Autumn oyster mushrooms: what to do with them?

For many lovers of "quiet hunting" the question about autumn oyster mushrooms is interesting: what to do with them?

We offer to cook julienne from autumn forest mushrooms in cocotte bowls. The dish is simple to prepare and will not take much time, but it will turn out to be very tasty, because oyster mushrooms are not inferior to other mushrooms in their nutritional value and aroma.

Julienne can be prepared in advance: prepare all products and spices, put in molds and refrigerate. When guests come, grate cheese into molds and bake. Only this must be done in one day so that the workpiece does not remain in the refrigerator for more than a day.

• Oyster mushrooms - 500 g;
• Onions - 3 pcs.;
• Sour cream - 150 ml;
• Flour - 1 tbsp. l .;
• Cheese - 200 g;
• Salt;
• Green onion feathers;
• Ground black pepper.

What is done with forest oyster mushrooms in this recipe will appeal to any person who loves mushrooms baked with cheese.

Wash the oyster mushrooms, remove dirt and cut into pieces.

Peel the onion and cut into half rings.

Heat a frying pan with vegetable oil, put onions and chopped oyster mushrooms, fry for 15-20 minutes.

Add flour, mix well, fry for 5 minutes and add sour cream.

Simmer the mass for 5 minutes, season with salt and pepper, mix thoroughly and arrange in molds.

Grate with hard cheese on top and place in the oven.

Bake for 7-10 minutes at 180 ° C until the cheese melts.

Serve the dish hot, sprinkled with chopped onions.

Now every housewife, having familiarized herself with our recipes, will know what to do with oyster mushrooms bought in a store or collected in the forest.