Oyster mushrooms with melted and hard cheese: recipes for mushroom soups and salads with oyster mushrooms

Oyster mushrooms can be purchased at the store at any time of the year. They are very aromatic, tasty and healthy, and at the same time very nutritious. These fruiting bodies effectively regulate blood pressure and lower blood cholesterol levels. In addition, oyster mushrooms are low in calories, making them well suited for fasting and dieting.

Many culinary experts consider the soup to be the most delicious oyster mushroom dish. So, oyster mushrooms with melted cheese have a delicate texture, amazing taste and aroma. Combined with cheese, oyster mushrooms make the soup truly nutritious and delicious.

To prepare a delicious oyster mushroom soup with melted cheese, you must first complete several steps.

Oyster mushrooms must be divided into separate mushrooms before cooking, cut off the dirt from the legs and washed under running water from the tap. Some housewives use only mushroom caps for making soups. However, you can boil the whole mushroom, including the stem.

In soup with oyster mushrooms and cheese, mushrooms are usually laid raw, but you can fry them with vegetables and then add them to the soup. You can cook mushroom broth in advance, and then use it according to the recipe. Pasta and cereals for the first course of oyster mushroom with cheese are added after the vegetables are ready.

Soup with oyster mushrooms, cheese and chicken

On cold winter days, you always want something warming, tasty and aromatic. Mushroom soup with oyster mushrooms and cheese is perfect for such an occasion.

  • Noodles - 300 g;
  • Processed cheese - 200 g;
  • Cloves of garlic - 4 pcs.;
  • Badian - 1 pc.;
  • Ginger is a small piece;
  • Chicken fillet - 300 g;
  • Oyster mushrooms - 400 g;
  • Vegetable oil;
  • Bulgarian pepper - 2 pcs.;
  • Soy sauce - 30 ml;
  • Chili pepper - half a pod;
  • Green onions - 100 g;
  • Salt.

Peel the ginger and cut into thin cubes, chop the garlic cloves with a knife, and cut the Bulgarian pepper into noodles.

Remove the skin and fat from the fillet, wipe with a napkin and cut into thin slices.

Disassemble the oyster mushrooms, cut off the lower part of the leg and rinse in water. Place on a paper towel to drain the water and cut into slices.

Heat a deep frying pan with oil, put ginger, garlic, meat and mushrooms in it.

Fry everything until golden brown, about 10-15 minutes.

Pour in soy sauce, add star anise stars, bell pepper and chili, cut into slices. Stir in a skillet and simmer for 2-3 minutes.

Put the mass from the pan into a saucepan, pour boiling water over and boil for 5 minutes.

Separately boil the noodles in a saucepan, select with a slotted spoon in the soup, salt to taste, add grated processed cheese and let it boil until it dissolves.

Pour chopped green onions into each serving plate before serving.

Oyster mushroom soup with melted cheese and potatoes

Oyster mushroom soup with melted cheese is perfect for quick cooking and will take no more than 30 minutes of your time.

  • Oyster mushrooms - 500 g;
  • Potatoes - 6 pcs.;
  • Processed cheese - 300 g;
  • Onions - 2 pcs.;
  • Dill parsley greens - 1 bunch;
  • Mushroom broth - 1.5 l;
  • Olive oil;
  • Paprika - 1 tsp;
  • Dry carrots - 1 tbsp. l .;
  • Ground black pepper - ½ tsp.

Peel, wash and cut the potatoes into thin cubes. Pour with broth and cook for about 15 minutes until tender.

Dice the onion, fry in oil for 5-7 minutes and add the diced mushrooms.

Simmer the mixture under a closed lid for 10 minutes.

Before grating the processed cheese, it is better to hold it in the freezer for a while, then it will be more convenient to work in it.

Add paprika, ground black pepper, dry carrots to the soup, mix and toss in the grated cheese.

Simmer the soup over low heat until the cheese is melted.

Remove from the stove and leave to infuse for 15 minutes.

Before serving, sprinkle with chopped herbs with oyster mushroom soup with melted cheese.

Soup with oyster mushrooms, cheese and white wine

We offer a recipe for oyster mushroom soup with cheese, which is easy and quick to prepare. It can be served with garlic croutons and vegetable salad.

  • Oyster mushrooms - 700 g;
  • Hard cheese - 150 g;
  • Water - 1 L;
  • Butter - 50 g;
  • Vegetable oil - 30 ml;
  • White wine - 100 ml;
  • Garlic cloves - 2 pcs.;
  • Egg yolks - 4 pcs.;
  • Onions - 2 pcs.;
  • Salt;
  • Tomato paste - 70 g.

Peel the onion, chop and fry in butter until golden brown.

Peel the mushrooms, remove the lower part of the leg, rinse with water and cut into pieces.

Chop the garlic into cubes, combine with mushrooms and add everything to the fried onions, adding vegetable oil.

Simmer for 15 minutes over medium heat under a closed lid, pour in water, wine, tomato paste and all the spices.

Cook for 15 minutes, beat the yolks separately in a bowl, add grated cheese to them and beat again with a whisk.

Pour the mixture into the soup in a thin stream, stirring continuously, and cook for 10 minutes.

Pour the soup into portioned bowls and serve with black bread.

Recipe for oyster mushroom soup with cheese and potatoes

We suggest that you familiarize yourself with the recipe for oyster mushroom soup with cheese and potatoes. It turns out to be incredibly satisfying and tasty, with a bright creamy mushroom aroma. And from meat we will use beef tongue.

  • Beef tongue - 400 g;
  • Oyster mushrooms - 600 g;
  • Potatoes - 400 g;
  • Cream cheese - 150 g;
  • Onions - 1 pc.;
  • Carrots - 1 pc.;
  • Garlic - 2 cloves;
  • Greens (any);
  • A mixture of ground peppers - 1 tsp;
  • Salt;
  • Vegetable oil.

To make oyster mushroom soup with potatoes and cheese, you first need to boil the beef tongue until tender, remove and cool.

Peel and dice the potatoes and carrots, add them to the boiling broth where the tongue was boiled, and cook for 20 minutes until tender.

Cut the mushrooms into slices and add them to a saucepan with vegetables (leave a few pieces whole and also put them in the soup for 10 minutes).

Remove the whole mushrooms from the soup and put on a plate.

Cut the onion into cubes and fry in oil until transparent.

Peel the garlic, rub on a fine grater and combine with the onion, fry for 3-5 minutes.

Cut the tongue into small cubes and lead into the soup, let it boil for 15 minutes.

Add the contents of the pan to the pan, season with salt, add the pepper mixture and cook for 5 minutes.

Grate the cream cheese directly into a saucepan and cook until melted, about 5-7 minutes.

Pour the soup into plates and put 2 boiled mushrooms in each of them, sprinkle with chopped herbs and serve.

Salad with oyster mushrooms, cheese and corn

I must say that mushrooms and cheese go well not only in soup. So, we suggest you prepare a delicious salad with oyster mushrooms and cheese. It can be put on a festive table, or you can diversify your daily menu.

  • Oyster mushrooms - 400 g;
  • Processed cheese - 150 g;
  • Eggs - 4 pcs.;
  • Salt;
  • Canned corn - 1 can;
  • Garlic - 1 clove;
  • Greens (any);
  • Mayonnaise - 150 ml.

Boil the eggs in advance, about 15 minutes, put in cold water, peel and cut into pieces.

Clean the mushrooms from dirt, rinse and boil for 20 minutes in salt water. Rinse under running water and cut into cubes.

Combine eggs, mushrooms and grate melted cheese, mix everything.

Drain the liquid from the jar of canned corn, and combine the corn with the salad.

Stir, season with mayonnaise, salt and stir again.

Before serving, you can put green parsley or basil leaves on the salad.

Your family will love the oyster mushroom and cheese salad recipe, and they will often ask you to cook it.


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