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Oyster mushrooms are quite tender, tasty and juicy mushrooms. They are versatile, so they can be used to make a wide variety of dishes, including firsts, seconds, sauces, stir-fries, salads and stews. But many culinary experts call stewed oyster mushrooms in sour cream sauce the most exquisite dish.

Fragrant oyster mushrooms, stewed in sour cream, are an excellent addition to boiled potatoes, fresh vegetables and homemade noodles. Mushrooms in a creamy sauce go well with pea or wheat porridge. It is worth saying that you can pamper yourself with dishes made from stewed oyster mushrooms quite often, since these mushrooms are sold in the store at any time of the year.

Oyster mushrooms stewed in sour cream in a pan

Probably the easiest recipe for cooking is stewed oyster mushrooms in sour cream in a pan. The combination of these two components gives the dish tenderness, aroma and amazing taste. It can be used with a side dish, or can be placed on the table as an independent dish. Oyster mushrooms, stewed in sour cream, can be cooked in 40 minutes, which will not take much of your time in the kitchen.

• oyster mushrooms - 1 kg;
• onions - 2 pcs.;
• sour cream - 400 ml;
• salt;
• ground black pepper - 1 tsp;
• garlic cloves - 3 pcs.;
• dill and parsley greens - 1 bunch;
• vegetable oil.

Disassemble the mushrooms separately from each other, cut off the mycelium along with the dirt and rinse in water. Place on a sieve, drain and place on a paper towel to dry.

Put the diced onion on the oil heated in a frying pan, fry until soft, about 5-7 minutes over medium heat.

Cut the mushrooms into cubes and put on the onion, fry until the liquid evaporates from the pan.

Pour sour cream, salt, throw black pepper, chopped greens and simmer under a lid for 7-10 minutes.

Chop the garlic cloves with a knife, add to the oyster mushrooms with sour cream and turn off the stove.

Leave the mushrooms in the pan for 5-7 minutes and then serve.

Oyster mushrooms, stewed in sour cream, put in portions on plates and put a small sprig of parsley on top.

Recipe for oyster mushrooms, stewed with potatoes in a slow cooker

In this recipe for oyster mushrooms, stewed in a slow cooker, potatoes are added, which makes the dish much more satisfying. The snack is nutritious, but not greasy, and is suitable for those who are fasting or dieting.

• oyster mushrooms -600 g;
• potatoes - 600 g;
• onions - 200 g;
• olive oil - 50 ml;
• soy sauce - 3 tbsp. l .;
• sweet paprika - 1 tsp;
• thyme (dried) - 1 tsp;
• ground black pepper - 1 tsp;
• salt;
• water or broth - 300 ml.

Peel the potatoes, wash and cut into cubes, add paprika, thyme, soy sauce and black pepper. Stir the potatoes and let them marinate for 15 minutes.

Peel the onion, cut into half rings, turn on the multicooker in the "Fry" mode. Pour oil into a bowl, put onion and fry for 7 minutes, stirring occasionally with a wooden spatula.

Peel the oyster mushrooms, divide into separate mushrooms, rinse and cut into cubes.

Add oyster mushrooms to the onion, stir and fry for 5-7 minutes.

Add potatoes marinated in spices to the bowl, pour water, mix.

Turn on the multicooker in the "Stew" mode and cook for 30 minutes.

Stewed oyster mushrooms with potatoes in a slow cooker can be served as an independent dish for lunch or dinner.

Garnish with basil or parsley (to taste) before serving.

Oyster mushrooms stewed with potatoes and other vegetables in sour cream

In this recipe for oyster mushrooms stewed with vegetables, you can change the combination of ingredients to your liking. Take whatever vegetables you have in your fridge.

• oyster mushrooms - 400 g;
• potatoes - 300 g;
• sour cream - 300 ml;
• water - 2 tbsp.;
• onions - 4 pcs.;
• carrots - 3 pcs.;
• tomatoes - 5 pcs.;
• parsley;
• salt;
• vegetable oil;
• ground black pepper - 1 tsp;
• oregano (dry) - ½ tsp

The first step is to start cooking by preparing the vegetables, as they will go into the pot first.

Peel the onion and cut into thin rings, cut the potatoes into cubes, carrots into cubes.

Cut fresh tomatoes into pieces, peeled oyster mushrooms - into large pieces.

Heat butter in a deep saucepan, add chopped onion and fry until slightly golden brown.

Add ground black pepper, oregano and chopped oyster mushrooms.

Simmer until the liquid evaporates from the mushrooms.

Put the potatoes together with the carrots into a saucepan and simmer all together for 10-15 minutes.

Add chopped tomatoes, simmer for 10 minutes, salt to taste and pour boiling water over the vegetables.

Simmer under a closed lid for 30 minutes over low heat.

Add sour cream, stew for 10 minutes and add 3 chopped cloves of garlic for piquancy (to taste).

Oyster mushrooms stewed in sour cream with potatoes, onions and carrots, sprinkle with chopped herbs before serving. Arrange in portions and serve for lunch or dinner.

Oyster mushrooms stewed in sour cream or cream

We offer a step-by-step recipe with a photo of oyster mushrooms stewed in sour cream with garlic.

• oyster mushrooms - 500 g;
• potatoes - 6 pcs.;
• garlic - 7 cloves;
• parsley and basil - 1 bunch;
• olive oil - 6 tablespoons l .;
• salt;
• a mixture of ground peppers - 1 tsp;
• sour cream (homemade cream) - 300 ml.

As you can see from the recipe, sour cream can be replaced, then oyster mushrooms stewed in cream will turn out even tastier and more nutritious. The creamy taste and mushroom aroma of the prepared dish will make your household often look into the kitchen and wait for you to feed them.

Peel potatoes, wash and cut into thin cubes.

Peel the oyster mushrooms, disassemble, rinse under the tap and cut into cubes.

Heat oil in a deep frying pan, add potatoes, salt, add pepper mixture, stir and fry for 15 minutes.

Fry oyster mushrooms separately in oil until golden brown.

Add finely chopped garlic to the potatoes and add the cream.

Stir and simmer over low heat for 5 minutes, until cream thickens.

Combine mushrooms with potatoes in a creamy sauce, stir, add salt to taste and chopped herbs.

Stir well and place in a greased baking dish.

Fry in an oven preheated to 180 ° C for 20 minutes.

Oyster mushrooms stewed with onions and sour cream

We suggest that you familiarize yourself with the recipe for stewed oyster mushrooms with onions. It turns out a delicious and juicy mushroom snack, thickly seasoned with sour cream sauce. No one can resist such a dish. In addition, the preparation of this dish will take you no more than 40 minutes.

• mushrooms - 400 g;
• onions - 4 pcs.;
• sour cream - 300 ml;
• garlic - 2 cloves;
• salt;
• paprika and ground black pepper - ½ tsp each;
• vegetable oil;
• oregano - a pinch.

Disassemble the oyster mushrooms, clean them from dirt, rinse in running water, dry on a paper towel and cut.

Heat a frying pan with oil, put oyster mushrooms and fry until browned.

Peel the onion, chop and add to the mushrooms.

Cut the garlic into small cubes, add it to the mushrooms, salt, add oregano, paprika, ground pepper and salt, stir thoroughly and fry for 10 minutes over low heat.

Pour sour cream into the mass, stir well and let stew for 10 minutes.

If you want the sauce to turn out thick, add ½ tbsp to the sour cream. l. potato starch.

Oyster mushrooms, stewed with sour cream, put in portioned plates and serve.

Oyster mushrooms stewed with potatoes with Indian sauce

This recipe for oyster mushrooms, stewed in sour cream, will be prepared according to the oriental version: with Indian sauce.

• oyster mushrooms - 1 kg;
• potatoes - 5 pcs.;
• sour cream - 150 ml;
• onions - 2 pcs.;
• garlic - 3 pcs.;
• fresh ginger - 15 g;
• ground black pepper - 1 tsp;
• turmeric - ½ tsp;
• ground cumin - ½ tsp;
• ground paprika - 1 tsp;
• ground hot pepper - ½ tsp;
• fresh dill - 1 bunch;
• vegetable oil;
• salt.

Disassemble the oyster mushrooms into separate mushrooms, cut off most of the legs, rinse under the tap and put on a paper towel to glass the water.

Heat oil in a frying pan, put oyster mushrooms cut into pieces and fry mushrooms until golden brown.

Combine chopped garlic with turmeric, paprika, salt, black pepper, red pepper and cumin, grind everything well with a pestle in a mortar.

Grate fresh ginger on a fine grater, squeeze the juice and add to the spices.

Add ½ tbsp. water and stir thoroughly.

Peel the potatoes, wash, cut into small cubes and fry in oil until half cooked.

Peel the onion, chop and add to the potatoes, fry for 5 minutes.

Add mashed spices with water to the potatoes, cover and simmer for 15 minutes.

Combine the mass with mushrooms, add chopped greens, stir and simmer for another 5 minutes.

Pour sour cream into the mushrooms, bring to a boil, but do not simmer.

Remove from the stove and add salt if necessary.

Oyster mushrooms stewed with potatoes in Indian sauce are best served as an independent dish. It will turn out to be spicy in taste and very bright in color that your guests will really like.