Oyster mushroom dishes

oyster mushrooms- simply excellent mushrooms! Judge for yourself: they are sold everywhere, they are inexpensive, they have a pronounced mushroom taste, and in terms of nutritional value they can even compete with meat.

In addition to the above, oyster mushrooms have a variety of useful properties. These mushrooms contain many perforins, which act prophylactically against cancer. It is also recommended to use oyster mushrooms for prevention of atherosclerosis and hypertension. The polysaccharides chitin and lures bind and remove heavy metals. And oyster mushrooms are not prone to the accumulation of harmful substances from the environment!

What to cook from oyster mushrooms

Mushrooms release a lot of liquid during cooking, so fry them over medium heat with a little fat added. At young mushrooms a more delicate taste, so they can be cooked even faster and can be cooked immediately over high heat. The most delicious part, by the way, are hats.

Fried oyster mushrooms with sour cream

• 500 g oyster mushrooms
• 2 onions
• 2 tbsp. l. sour cream 15% fat
• salt, spices, herbs to taste

Rinse the mushrooms, dry, cut into small pieces. Fry the chopped onion for 2 minutes in a small amount of vegetable oil. Add mushrooms to the onion and fry for another 10 minutes. Add sour cream, mix and keep the dish on fire for another 3-4 minutes. When serving, sprinkle the mushrooms with your favorite fragrant herbs.

Fried oyster mushrooms in egg batter

• 600 g oyster mushrooms
• 200 g flour
• 2 eggs
• salt, spices to taste

Prepare oyster mushrooms: wash, dry, cut. Whisk the eggs. Dip mushroom slices first in flour, then in eggs and fry in a small amount of vegetable oil until golden brown. Salt and pepper to taste.

Pickled oyster mushrooms

• 1 kg oyster mushroom
• 1 st. water
• 2 tsp Sahara
• 2 tbsp. l. vegetable oil
• 2 tsp salt
• 2 tbsp. l. vinegar

Rinse the oyster mushrooms, dry, cut and put in a saucepan. Mix water, salt, sugar and oil, pour mushrooms with this mixture and put them on medium heat. When the liquid boils, reduce the heat, remove the foam and cook for about 10 minutes. Remove the pan from the heat, pour in the vinegar.

Transfer the finished mushrooms to a resealable container, pour hot marinade, cool, then place in the refrigerator for a day. Serve with chopped onion and herbs. Great snack!

Excellent without extra effort and special financial investments. We recommend you try it and tell your friends!