Pickled oyster mushrooms at home: 4 delicious instant recipes

November 15, 2020 2019-11-15 12:10:30 Olga Sologub Food
Hello everyone! With the onset of autumn, I am happy as a child. And all because I really like oyster mushrooms. Of course, you can buy them at any time of the year, but I love not only to eat them, but also to collect them. You can cook in different ways, but my favorite option is pickled oyster mushrooms. Even a novice hostess can marinate them.

It takes so little time to cook that you can have time to prepare an appetizer for a close meal. They will be ready in 2-3 hours. There are, however, recipes in which you will have to wait a little longer, but the result is worth it! And if you marinate them for the winter, you get an incomparable preparation that will delight you and your guests.

I like that oyster mushrooms are friends with various spices and herbs. Unlike champignons, they have a forest flavor and aroma. And cooking them is easy. They are even added to Asian Tom Yam soup, and I like them stewed in sour cream with meat.

Pickled oyster mushrooms at home for quick cooking: a very tasty recipe

We offer you an optimal recipe that will help you quickly get delicious homemade oyster mushrooms. Such a product will cost you less than store counterparts, but you will be sure of naturalness and quality.

So, to get pickled oyster mushrooms quickly, take:

Directly fresh mushrooms - 0.5 kg
Half lemon
1 tablespoon vinegar and salt (flat)
7 cloves of garlic
5 pcs of peppercorns and clove buds
A few bay leaves
1 onion
3.9 l of water
50 g refined oil
Greens

Marinated mushrooms
The process is as follows:

First, prepare the marinade. Pour 3.5 liters of water into a saucepan and add refined oil. Make sure that the oil does not have any foreign smell, as in the finished product, instead of a tasty marinade, you will feel the distinct taste of the oil.
Next is the vinegar. To marinate oyster mushrooms quickly, you should use 9% table vinegar, not apple cider vinegar. Squeeze out lemon juice for tenderness and piquancy. Mix everything.
Then came the turn of the greenery. It would be ideal to use lavrushka, cloves and peppercorns.
Garlic, peeled and minced through a garlic, also add to the mixture.
Add salt last, preferably coarsely ground.
Place a saucepan with the mixture on medium heat and cook until it boils. You do not need to cover with a lid.
When the marinade comes to a boil, reduce heat to low and cook for another 10 minutes. Stir the marinade and make sure that no grains of salt remain in the liquid.
From the oyster mushrooms, cut off the coarse leg at the bottom and cut into large pieces.
Cut the onion into half rings.
Strain the marinade to leave only the liquid and the spices and herbs.
Return the strained marinade to the fire.
Gently place the mushrooms in the liquid and cook for 10 minutes, uncovered.
Don't be alarmed, the mushrooms will shrink as you cook.
After cooling down, the appetizer is ready to serve. But it is better if it is infused for a day. There the mushrooms will be completely saturated with marinade.

From the specified amount of ingredients, you will get a 0.75 liter can. Before serving, chop the onion and herbs and garnish the appetizer.A tasty and simple recipe should be shared with friends.

How to salt oyster mushrooms for the winter in jars: a recipe

We offer you several options for pickling mushrooms. To begin with, a very quick recipe, for half a kilogram of oyster mushrooms:

2.2 l of water
100 g salt
3 peas of black pepper and currant leaves

Salting:

Separate the mushroom cap from the stem and rinse with water.
Pour 50 g of salt to 2 liters of water in a saucepan and, after boiling, place oyster mushrooms in the liquid.
After 7 minutes. pass the mushrooms through a colander to drain all the liquid.
Now pour 200 g of water into a saucepan and add the rest of the salt and the rest of the ingredients there.
Cook for 5 minutes.
Pour the liquid into a new bowl, after passing through cheesecloth or a sieve, to leave the spices.
Bring to a boil again and refrigerate.
Put the mushrooms in a jar and pour brine to the top.
Within a week, such mushrooms are ready for consumption, and are also perfectly stored in winter.

Salting oyster mushrooms
We also offer you a method that is longer in terms of time, but if you are preparing mushrooms for the winter, then it is perfect. For 2 kg oyster mushrooms you need:

250 g salt
3 leaves of lavrushka and carnation buds
7 black peppercorns

This method is called cold and consists of the following stages:

Cut large mushrooms into pieces, leave small and medium ones whole.
Pour salt at the bottom of the toe and place the mushrooms with the smooth side to the salt.
Sprinkle the mushrooms with salt again and again a layer of mushrooms. Continue until the mushrooms run out. But on top, the last must be salt.
Cover with cheesecloth and place oppression on top. In this position, the mushrooms should be kept at a temperature not exceeding 25 ° C for 5 days.
After that, the container with mushrooms must be placed in the cellar for 40 days.

By the new year, the mushrooms will be ready to eat. Do not forget to put them on the festive table.

Mushrooms are delicious

An unusual and popular recipe, mushrooms with thyme and coriander. In this case, you need:

300 g oyster mushrooms
3 garlic cloves
10 g thyme
7 pieces of coriander seeds
6 black peppercorns
Salt
2 tablespoons olive oil

Salting:

Pour the washed and trimmed mushrooms with water and boil until they boil.
Drain the water, fill it with clean water again and after boiling, boil for 20-30 minutes.
At the bottom of the sterilized jar, place the sliced garlic, thyme and pepper, and coriander.
Arrange oyster mushrooms in layers with salt and pour oil on top.
Such a product should be stored in the cold, but the mushrooms are ready for use on the second day.

Tips & Tricks

Oyster mushrooms are a very tasty and nutritious product. Since they are grown artificially, buyers have one hundred percent guarantee in their edibility. One of the interesting cooking methods is pickling.

Housewives recommend taking only young mushrooms, old ones can be hard.

The ideal option is young small oyster mushrooms. You can marinate whole, or cut into pieces. You can use your favorite condiments, garlic and onions.

Many housewives make preparations from vegetables, fruits and mushrooms in summer and autumn. Indeed, on cold winter evenings it is a great pleasure to enjoy pickles, sweet jams and assorted peppers and tomatoes. Oyster mushrooms marinated for the winter will be a worthy addition to the classic preserves. Recipes for delicious mushrooms include only available ingredients, and the cooking process itself does not require special knowledge and skills.

Korean marinated oyster mushrooms: recipe

In Korean-style oyster mushrooms, you can slightly change the recipe and add fried onions. But with an analogue in its raw form, you will get an equally tasty snack. Let's consider the preparation of this workpiece in two variations for 1 kg of oyster mushrooms:

3 onions and garlic cloves
50 ml vinegar
50 g sugar
75 g salt
2 pieces of lavrushka and cloves
A pinch of herbs and red pepper

Oyster mushrooms in Korean
To get a Korean-style snack:

Rinse and remove the tough part from the mushrooms, slice.
Place in a pot of cold water, in which you put 25 g of salt in advance.
Add lavrushka with cloves to the mushrooms and boil for 20 minutes.
The mushrooms should turn out a little hard, don't worry.
Drain the mushrooms.
You can fry the onion sliced in half rings, or leave it raw. You can try both options at the same time and, spreading out in different banks, later compare the difference.
In a saucepan, combine mushrooms with spices, chopped onions and garlic. Send the mixed mixture to the refrigerator. To make the marinade better envelop the mushrooms, press down on the mixture.
Mushrooms can be placed in the bins or served immediately. Your family will be impatient to taste the delicious appetizer.

Korean style oyster mushrooms with carrots

The previous recipe can be diversified by adding carrots to the ingredients. Also remember that Korean cuisine always uses a lot of spices, so don't spare them for mushrooms. Take:

500 g of oyster mushrooms and mushrooms
2 carrots and 2 garlic cloves
1 tbsp each salt and seasoning for Korean carrots
1/3 cup vinegar and refined oil

Korean style oyster mushrooms with carrots
The mix of oyster mushrooms and mushrooms makes the ready-made appetizer tender and aromatic. Let's start:

Cut the washed large mushrooms, and leave the small ones intact.
Boil the mushrooms in water and salt until tender.
Chop the mushrooms and add grated carrots to them. Add vinegar and oil there.
Add chopped garlic and seasonings last. It is advisable that black pepper be added to the seasonings. It is a must-have ingredient in Korean cuisine.
Transfer the mixture to a jar and refrigerate by the next day.

Preparing for pickling

Many Russians consider pickled oyster mushrooms at home to be the best harvesting option for the winter. Despite heat treatment, mushrooms retain all the beneficial properties. In addition, by absorbing the spices from the marinade, they become tastier and more aromatic.

Before you start pickling oyster mushrooms at home, you need to get acquainted with the rules for preparing them for the process:

First, divide the mushrooms one at a time.
Secondly, inspect each fruiting body: the slightest damage must be removed.
Third, cut the stems all the way down to the mushroom.
Fourth, wipe the surface of the cap with a dry cloth.

Comment! It is not recommended to wash oyster mushrooms, but if it is heavily soiled, you will have to rinse it in cold water.

Marinated oyster mushrooms for the winter

An unusual recipe - fried oyster mushrooms in a marinade. For such a snack you will need:

0.5 kg oyster mushrooms
3 garlic cloves
60 g parsley
50 ml vinegar
100 ml refined oil
Salt and pepper to your taste

Pickled fried oyster mushrooms
Description of actions:

Trim off the hard pieces from the washed mushrooms and, if large, cut them into pieces.
Send the mushrooms to the pan, but fry the oyster mushrooms so that there is only 1 layer of mushrooms in the pan.
Put the fried mushrooms in a bowl, sprinkling each layer with salt, pepper and chopped parsley.
Pour vinegar over the mushrooms and in a few minutes the appetizer is ready.

How to freeze fresh oyster mushrooms for the winter?

To make delicious soups, salads or pita bread with mushroom filling in winter, we advise you to freeze the mushrooms. It is very easy to do this, but you need to take into account the basic rules:

The mushrooms must be free from damage, rot and dents.
Rinse the mushrooms quickly in water, preferably under the tap, so that they do not become saturated with water.
Place the mushrooms on a towel and drain.
After the oyster mushrooms are dry, place them on a cutting board or other flat surface and send them to the freezer for 4 hours.

Oyster mushrooms can be frozen

When you pulled the oyster mushrooms out of the freezer (and you did this so that they do not stick together in a lump), choose what you will store the mushrooms in in the future.
Send the oyster mushrooms to a container or special bag and put them back in the freezer. The temperature should be 18 ° C.
To defrost some of the mushrooms, place them in the refrigerator. Since defrosting at room temperature, you will lose some of the taste.

About useful properties

Before pickling oyster mushrooms at home for the winter, you need to know something about them:

These mushrooms have beneficial properties as they are high in protein.
The presence of iodine, calcium, iron and potassium has a beneficial effect on the human body.
The fruiting body of the mushroom, with constant use, reduces harmful cholesterol, removes toxins and toxins from the body, and normalizes blood pressure.

Attention! Oyster mushrooms have an antibacterial effect.

How to dry oyster mushrooms for the winter?

Dried oyster mushrooms are very often used during diets, as they are quite low in calories. In 100 g of dried oyster mushrooms, there are only 30 kcal. There are several ways to dry mushrooms:

In the sun in a well-ventilated place
In an electric oven or special dryer

The best option is a mushroom dryer, in which you will need to dry mushrooms for about 5 hours at a temperature of 60 ° C.

In the oven, this time is extended to 8 hours on the first day, but the temperature is lower - 50 ° C. After that, the mushrooms need to be sent to a well-ventilated room for a day and dried again in the oven at 75 ° C for about 7 hours.

And also can be dried

Next, you need to look at the state of the mushrooms, if they are still soft, then you need to dry them for the third time. The temperature is 55 ° C. In the case when the mushrooms bend and break, it means that they have already dried well and a third time is not required.

Store oyster mushrooms in a tightly closed glass jar or canvas bag. So they can be stored for up to a year. With such drying, the amount of water in oyster mushrooms decreases - from 90% to 10%, but useful substances and vitamins are preserved.

Video

Experienced housewives share their recipes for pickling oyster mushrooms in the following videos:

Graduated from MGRI them. Ordzhonikidze. His main specialty is a mining engineer-geophysicist, which means a person with an analytical mindset and various interests. I have my own house in the village (respectively, experience in truck farming, gardening, mushroom growing, as well as fiddling with pets and poultry). Freelancer, perfectionist and "bore" in relation to his duties. Hand-made lover, creator of exclusive jewelry made of stones and beads. A passionate admirer of the printed word and an anxious observer of everything that lives and breathes.

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