How to make a substrate for growing an oyster mushroom with your own hands, at home

Oyster mushrooms are the most delicious, healthy and nutritious mushrooms. They can be boiled (you get the taste of forest mushrooms), fry (there is no need to put seasonings, only salt and pepper), stew (delicious in sour cream), salt or pickle and even dry. These mushrooms are unlike others lose in the cooking process only 5 to 15 percent of their beneficial properties... Oyster mushroom is very similar in composition to meat, it contains folic acid, niacin, vitamins B1 and B2, C, E. It satisfies hunger for a long time, but contains few calories. And how to cook it quickly and tasty, I will tell you in my recipes for cooking oyster mushrooms.

The recipe for cooking fried oyster mushrooms

Choosing the right ingredients

When buying oyster mushrooms in a store or market, do not hesitate to view them from all sides and smell them. Pay attention to:

The length of the legs... It has the least amount of useful substances and it is harsh in cooking, so choose oyster mushrooms with shorter legs.
Hat color... Oyster mushrooms of a pale gray color are young, they are healthier and tastier. In young, not overgrown mushrooms, the flesh is soft, light and juicy, and overgrown mushrooms have a tough, fibrous structure.

The size and appearance of the cap... It is better to choose small mushrooms with an even, smooth surface of the cap. If it begins to crack at the edges, then this is a stale mushroom.
Smell... An unpleasant and pungent smell is a sign of spoiled mushrooms.

Step by step cooking

Wash oyster mushrooms (0.5-0.6 kg) without soaking them in water for a long time, disassemble and, if necessary, clean.
Peel and cut a medium onion into small cubes.
Set a skillet over high heat and pour vegetable oil into it to cover the bottom.
Read also: Features of growing oyster mushroom mycelium with your own hands
Add onion and fry it, stirring occasionally, until translucent.
Cut the mushrooms into small pieces. The hats can be cut a little larger and the legs can be cut smaller because they are harder.
Put all the chopped mushrooms in a frying pan with the onion and stir.
Cover the skillet with a lid and simmer the mushrooms and onions for about 10-12 minutes, stirring occasionally. Oyster mushroom is one of those products that the more you cook, the harder they become, so do not exceed the stewing time.
While the mushrooms are stewing, disassemble a small head of garlic into cloves, peel them and cut into thin slices.
3 minutes before the end of frying, remove the lid from the pan and season with salt and pepper to taste. Stir and do not cover, let excess moisture evaporate.
When there is no liquid left, add the garlic to the pan and stir. Cover with a lid, turn off the heat and leave the dish to sweat in the cooling pan for another 5-8 minutes.
Serve sprinkled with finely chopped herbs, as a side dish with chicken, or as a stand-alone snack.

Recipe video

Even novice housewives can quickly cook fried oyster mushrooms. Watch the video and cook.

How to choose oyster mushrooms for freezing?

For frozen blanks, it is important to carefully select the mushrooms. When buying or picking it yourself in the forest, pay attention to the appearance of each mushroom:

The caps of oyster mushrooms should be free of yellow spots and any damage.
Do not use a mushroom with a strong, unpleasant odor. It is not suitable for freezing or for eating immediately.
There should be no cracks on the caps. They talk about staleness.
When buying, pay attention that the mushrooms have almost no legs or are very short. When picking mushrooms on your own, cut them off by the cap, since the legs of oyster mushrooms are usually tasteless and tough.
Too large a mushroom cap means that it is old. These mushrooms are not as healthy and usually tasteless. While young oyster mushrooms contain many vitamins, minerals, micro and macro elements, they are also soft and tasty.
All mushrooms should be of a gray-blue uniform color.

Delicious quick recipe for pickled oyster mushrooms

Step by step cooking

Wash and disassemble the mushrooms (1 kg). Cut the dense bottom of the leg, it is not suitable for pickling. Cut large mushrooms into pieces, and small ones do not need to be cut - leave whole.
Put a saucepan on the fire, pour 1.5 liters of water into it, and when it boils, add the prepared mushrooms.
Remove the foam from the boiled mushrooms and cook for 5 minutes.
After 5 minutes, drain the water, it will no longer be useful to us.
Add 250 ml of cold water, salt and sugar (2 tsp each) to the mushrooms, 2-3 leaves of lavrushka and 5-6 black peppercorns. Also pour in vinegar in the amount of 2 tablespoons.
Read also: Dichondra: growing from seed, planting and caring for the garden
Mix everything and boil for 10 minutes.
Peel the garlic and cut into slices.
After ten minutes, place the oyster mushrooms in a clean, dry jar and add (directly to the jar) the garlic slices. From 1 kg of oyster mushrooms, a liter jar of pickled mushrooms is obtained.
Fill the jar to the top with marinade and set to cool.
Cover the cooled jar with a clean, tight lid and put it in the refrigerator for a day.
After a day, oyster mushrooms can be eaten with pickled onions, sprinkled with herbs and sprinkled with sunflower oil to taste.

Recipe video

If you want to know the recipe for quick cooking of pickled oyster mushrooms with vinegar, then watch the video and marinate. Oyster mushrooms prepared according to this recipe can be served as an independent dish or used as an ingredient in a salad with pickled mushrooms.

Why exactly oyster mushroom

Indeed, there is a porcini mushroom, champignon and many others. These varieties are usually well known to the owners. They are sold frozen, so there are no such questions. Some do not perceive oyster mushroom as an edible mushroom at all. And completely in vain. This mushroom grows in large quantities in the fall. It can be collected quite a lot in any forest belt. And when you return home with the prey, a reasonable question arises: is it possible to freeze oyster mushrooms? Sure you may. In this form, they are perfectly stored and retain all the nutrients, vitamins and trace elements.

The benefits of mushrooms

Regular consumption of oyster mushrooms in food lowers cholesterol levels and normalizes blood pressure. These mushrooms have bactericidal properties, are able to remove radioactive elements and reduce the negative effects of radiation therapy. Oyster mushrooms will help diversify the diet and will serve as a source:

zincwhich helps to maintain immunity regardless of age;
potassium, the required amount of which improves cardiac activity;
vitamins B and Dnecessary to maintain the body's activity;
fiberthat promotes intestinal peristalsis;
polysaccharides, sorbentshelping to cleanse the body of toxins, toxic substances and heavy metals.

Cooking tips and tricks

Oyster mushrooms can be used fried, stewed, pickled, dried and salted. They can be used as an appetizer, side dish, or salad ingredient. Pickled oyster mushrooms can be used in the Chanterelle salad with Korean carrots, and fried in a pan will become one of the ingredients in the salad with fried mushrooms. And if you like mushrooms with sour cream, then you can use the recipe for making fried oyster mushrooms in sour cream, which is quite simple to perform.For it, you need to fry mushrooms and onions according to my recipe and add 2-3 tablespoons of fat sour cream, with which to stew the mushrooms under the lid for 10 minutes.

Soil preparation

A substrate for growing oyster mushrooms in tunnels involves its preliminary preparation, which consists in carrying out the following work:

Shredding. The finer the particles of the substrate, the easier it will be for the mycelium to grow. This is especially important if fresh straw is used - it must be chopped up.
Mixing. If the mushrooms are planned to be grown on a complex compost, which consists of several elements, then it is important to mix all the components until a homogeneous mass is obtained.
Moisturizing. Mushrooms grow on a substrate with a fairly high level of moisture - the yield depends on this. Prepared compost is soaked in water until it absorbs the amount of moisture required for full cultivation of the mushrooms.

Before using the substrate, excess water is squeezed out of it, achieving a humidity level of 70-80%. With this indicator, you can achieve the maximum yield.

Pickled oyster mushrooms

They are good both as a standalone snack and as an addition to various dishes. And pickles quickly and easily.

For pickled oyster mushrooms you will need:

mushrooms - take a kilogram;
water - 600-700 grams;
salt and granulated sugar - one and two tablespoons, respectively;
vinegar - four large spoons are enough;
bay leaves - at least two;
peppercorns (allspice) and cloves - six pieces are enough;
garlic - two cloves;
dill (dried is better) - three tablespoons.

We put the carefully washed, dried and cut off mushroom clusters in a saucepan with water. We send all the spices to them. You can put the dishes on the stove, waiting for the water to boil.

As soon as the first signs of bubbling appear, pour vinegar into the container. Now turn the heat down to medium power and let it cook for about 25 minutes. When the time is up, remove the pan from the stove and let its contents cool slightly.

Relocate the still hot mushrooms to a jar and fill with brine. Add a tablespoon of refined vegetable oil to the jar.

After a day in the refrigerator, you can already feast on pickled mushrooms.

How and from what can you prepare a substrate for mushrooms

When choosing the components for the preparation of the substrate, the type of mushrooms planned for cultivation is taken into account. They each have their own individual nutritional requirements.

Straw

A straw-based nutrient mixture is used to grow most types of mushrooms. Inexpensive raw materials that can be found in any region of the country. You can use rye, oat, or wheat straw to prepare a nutrient mixture.

The disadvantage of straw is the need to sterilize it. A priori, it is infected with aggressive fungi and mold spores.

There are several ways to sterilize. Among the most effective:

For the preparation of the substrate, it is necessary to use freshly harvested straw.

The advantage of cereal raw materials is the high content of cellulose and lignin. They are especially good at increasing the yield of oyster mushrooms.

Sawdust

It is better to make a substrate for mushrooms from sawdust of deciduous trees. It is not recommended to use too small fractions. This makes it difficult for oxygen to reach the mycelium.

In its pure form, sawdust cannot serve as a full-fledged nutrient medium for mushrooms, therefore they are mixed with bran. They enrich the mixture with nitrogen.

You can improve the structure of the substrate by mixing it with leaves or branches. The content of organic additives in the mixture should not exceed 8%.

Compost

The substrate is best suited for growing mushrooms. It is very important to observe the proportions of the components when preparing it. The composting process takes 20-25 days.During this period, various chemical reactions take place in it, during which the compost loses its ammonia odor.

To rid the substrate of pathogenic microorganisms, it is subjected to heat treatment. First, it is heated to t-59 ° C, and then conditioned.

Other types of mushroom substrates

As alternative mushroom substrates are used:

Cardboard, free from paint and dirt.
Husks from seeds, banana leaves and other organic matter.
Tea leaves or coffee grounds.

Video comparison of hay and husk substrates

How to fry with potatoes

Any mushrooms fried with potatoes are delicious. Oyster mushrooms are also very appetizing.

To prepare a dish, you need products:

oyster mushrooms - take ½ kilogram;
potato tubers - five to six is enough;
onion - one;
ground black salt and pepper - be guided by your taste;
vegetable oil (it is better to take refined oil so as not to clog the aroma and taste of the dish).

Mushrooms first. We wash them thoroughly, if necessary, we clean them. We put it in a colander, or lay it out on a towel. Now you can cut into large pieces.

Grind the potatoes too. The sizes of the pieces do not matter.

We will fry the mushrooms separately from the potatoes: they release a lot of liquid. Therefore, you will have to use two pans. After three to five minutes of frying, the oyster mushrooms will "float" under the lid. This means that it is time to open the pan, increase the heating to the maximum and continue to fry, seasoning with salt and seasoning with pepper. Ready signal - complete evaporation of liquid and ruddy color.

By this time, the potatoes will also be practically cooked. So we pour mushrooms to it, try it for salt (you may have to add it a little more), and after five minutes you can turn it off.

Sprinkle the dish with fresh herbs.

After that it is recommended cover the pan with a tight lid and let the dish brew for about fifteen minutes. Now the mushrooms fried with potatoes can be served.

Cooking rules

Prepare the substrate according to the following rules:

The straw is crushed so that its particles are no larger than 8 cm.
The prepared straw is laid out on a flat surface, where it will be moistened for several days, up to a moisture level of 70–80%.
Then the straw is placed in the tunnels so that it forms a flat surface.
The tunnel is closed, ventilation is turned on. Fresh air is gradually added to increase the microbial activity in the mixture.

As soon as the temperature of the substrate reaches 60-65 degrees, pasteurization begins. Heat treatment takes about 12-24 hours.

How to cook oyster mushrooms in sour cream

Oyster mushrooms themselves have a rather delicate texture, and cooked in sour cream, they completely melt in your mouth.

To get such a yummy, you need the following ingredients:

oyster mushrooms (young hats are better suited) - half a kilogram;
greens - whatever you like, according to your own taste and without stems;
onions - a pair of large heads;
salt and ground black pepper - to your taste;
sour cream - at least three large spoons;
vegetable oil - enough for frying.

We turn the mushrooms (washed and dried) into thin straws (no more than 1 centimeter thick).

We cut the onion heads so that we get cubes. Fry in a skillet with butter for two to three minutes.

When the onion is golden, we send mushroom straws to it, season the onion-mushroom mixture with salt and pepper. The fire does not need to be made powerful. 10 to 15 minutes is enough for the mushrooms to grill. And since we set out to make oyster mushrooms in sour cream, it's time to add it to onions and mushrooms. The final touch is to sprinkle with herbs - parsley, dill or their mixture. And - on the table.

This food can be eaten both hot and cold. Both options are good.

Unusual dish: Korean style mushrooms

Many vegetables can be made “Korean style”.This method of preparation provides the appetizer with a special sweet-spicy piquant note. Why not do something similar with oyster mushrooms? Let's try.

Korean oyster mushrooms are prepared from:

fresh mushrooms - take a kilogram;
onion bulbs - a couple of pieces;
vinegar - 50 grams;
granulated sugar - at least 20 grams;
garlic - at least four cloves;
carnations - the same amount;
laurel - three leaves are enough;
spicy dry herbs;
salt.

Cut the oyster mushrooms cleaned of all hard parts into smaller pieces. They are to be placed in a saucepan with slightly salted water. We put lavrushka and cloves into it. Let the mushrooms simmer in the fragrant liquid for at least twenty minutes. And then they will "rest" in a colander and get rid of the water.

In the meantime, we turn the onion heads into thin half rings, cut the garlic teeth as small as possible.

Carefully move the mushrooms back into the pan (empty), sweeten and salt them, pour in the vinegar, add garlic and onions to the company, mix. Let the pan with its contents spend 24 hours in the refrigerator.

When we are going to serve the appetizer on the table, season the Korean style oyster mushrooms with sunflower oil and sprinkle with chopped herbs.

Oyster mushrooms are in high demand among buyers, a huge number of them are sold through the retail network. But few of the summer residents know that growing oyster mushrooms at home is a troublesome business, but quite possible. There are several ways to grow this mushroom, they will allow you to get a rich harvest throughout the summer-autumn period, or even year-round. In addition to the natural method for growing oyster mushrooms on wooden chocks, there is a method of growing on straw or a mixture of straw with sawdust.

Content

Growing oyster mushrooms on tree stumps video
Growing oyster mushrooms in the beds
creation of beds for growing mushrooms
how to lay mycelium
Intensive method of growing oyster mushrooms throughout the year
mycelium seeding video
preparation period
features of care for oyster mushrooms during fruiting
harvest video
Oyster mushroom diseases and pests

Growing oyster mushrooms on stumps

The easiest way to get oyster mushrooms at home is to grow on stumps obtained by cutting deciduous trees, conifers are not suitable for this. Grain mycelium is applied with a layer of a couple of centimeters to a fresh cut, covered with polyethylene, sprinkled with earth. The best time for sowing is early April. Seeding one hemp will require about 100 grams of mycelium. The second method of seeding involves introducing mycelium into the cuts on stumps or holes drilled in them. After making the mycelium, they are covered with sawdust. Hemp slices are covered with polyethylene and covered with soil.

The development of the fungus lasts from 3 to 4 months, at the end of September it will be possible to harvest. Before the beginning of fruiting, from the middle of the month, the soil and film are removed from the stumps. It should not be forgotten that the growth of fungi requires high humidity and a nutrient medium, so the soil around the stumps should be watered several times a week.

Growing oyster mushrooms in the beds

how to prepare a substrate for growing oyster mushrooms

For growing mushrooms of this type, you can use not only hemp or wooden chocks - the use of a straw substrate makes it possible to speed up the process of obtaining a crop and even contributes to its increase. In addition, during its preparation there is no need for heat treatment, and the period of possible cultivation of mushrooms in it reaches two years.

To prepare the substrate, you can use a mixture of their sawdust and straw, best of all rapeseed, pea, wheat. Use only fully matured and finely chopped straw. It should be borne in mind that in order to prevent mold infestation of the mycelium, it is advisable to expose the straw not only to moisture, but also to fermentation without air access.

Fermentation of straw is carried out as follows: it is placed in a container with water, pressed down with a load and kept for 2 to 3 weeks, depending on the temperature. It is undesirable for the temperature to drop to +10 or drop even lower - the fermentation process will slow down greatly. During fermentation, water should be added to the container as needed.

The ongoing fermentation will lead to the creation of an acidic environment that the oyster mushroom mycelium likes and is very poorly tolerated by fungal bacteria. After processing, the color of the straw will become lighter, it will acquire a characteristic sour smell.

Further, the straw must be removed from the vat and spread out so that excess water is drained from it, this will take a day. Next, straw is mixed with hardwood sawdust, best of all - beech, in the proportion: 6 parts of straw to 7 parts of sawdust. Chalk is added to the mixture - 3% of the total weight and urea, no more than 0.5%. It is not recommended to exceed this amount - the yield can significantly decrease. If alfalfa or pea straw is used, then the addition of ammonium-potassium nitrate is allowed, also not more than 0.5%. When using wheat or rape straw, the maximum amount of mineral fertilizers is calculated from the weight of the dry mixture and is no more than 0.8%, urea can be used in half.

creation of beds for growing mushrooms

Further, the technology of growing oyster mushrooms involves the creation of a garden bed. It is laid as follows: a trench is dug 20 cm deep and up to 1 m wide, a formwork is assembled in it slightly expanded downwards, its dimensions: 30x100x20 cm.The substrate is tightly laid in the resulting wooden form, pressed it. After removing the mold, there should remain a block for oyster mushrooms with an area of about 0.3 square meters and a height of 18-20 cm. The blocks in the trench are laid next to it, with an interval of 15 cm. It is covered with soil, but at the same time, the surface of the blocks must not be contaminated. Experienced mushroom pickers recommend laying slices of beech branches with a thickness of 2 cm and a diameter of up to 7-8 cm in the upper layer of the substrate in order to increase the yield.

how to lay oyster mushroom mycelium

To begin with, it should be noted that it is not recommended to store oyster mushroom mycelium for a long time; it is advisable to buy it no more than a couple of weeks before the planned planting. The mycelium is laid to a depth of 3-4 cm; for laying one square meter of the area of the mycelium, it will take from 1 to 2 liters. The pieces to be laid should be of the same size as the chicken egg, and should be placed at the same distance. The sown beds are covered with foil, then boards.

The beds are laid in August, they should be covered until the third decade of September. Next, you need to remove it, and surround the beds with a structure of boards up to 15 cm high. Direct sunlight should not fall on the beds, for this a canopy is being built over them.

The first fruits can be obtained in early October, the duration of fruiting depends on weather conditions. Harvest as oyster mushrooms grow. When fruiting ends, the beds are left in the same state until spring comes. The only care measure can be watering the beds in case of severe drying out of the soil.

With the onset of spring or autumn of next year, fruiting may recover, but the yield of oyster mushrooms will already be lower.

Judging by the results obtained by experienced mushroom pickers, it can be argued that the best option for the substrate is a mixture of rape straw and beech sawdust; it practically does not suffer from the development of molds that impede the development of oyster mushrooms.

Pre-cultivation of mycelium in boxes is considered to be an effective enough measure: they are placed in a room with a controlled temperature, which makes it possible to achieve a more complete colonization of the substrate with mycelium. The boxes used for the growth of the mycelium should have an area of 0.5 m2 and a height of 0.2 m.At an indoor temperature of about 22-25 degrees, the process will last from 3 to 4 months. To make it easier to remove the substrate from the boxes, their bottom is lined with foil. Oyster mushroom blocks, after turning out from boxes, are used to form open ground beds.

Also, for growing oyster mushrooms in the country, you can use bales of straw without adding sawdust, they are fermented, then urea and saltpeter are added.

This method of growing oyster mushrooms at home is called extensive. There is another, more costly, intensive method of growing in special lighted rooms, the main advantage of which is high yield.

Intensive method of growing oyster mushrooms throughout the year

In such conditions, it is rational to use a substrate that can be colonized by mycelium in the shortest possible period: wheat straw, corn stalks, reeds. In nature, fungi cannot grow on such materials - it is difficult for them to compete with microorganisms and mold. Therefore, it will be necessary to slow down the development of harmful microorganisms by artificial means:

by sterilizing the nutrient medium by heating and continuing to grow under sterile conditions - a difficult, expensive, but reliable option;
by initial sterilization of the substrate and growing in non-sterile conditions - a more affordable option popular with amateur mushroom growers.

substrate preparation

It is the second method that can be considered in more detail and used in practice for growing mushrooms in a suburban area. The substrate is prepared from peeled corn cobs and chopped straw, avoiding the ingress of rotten material. Add 2-3% limestone flour to the mixture. Next, the substrate is moistened, about 120 liters of water should be used for 1 quintal of ground cobs. It will be necessary to achieve by mixing a uniform strong moistening of the material - when pressing down any sample taken, water should drip.

Next, the substrate is subjected to heat treatment, if possible - steaming. At a temperature of the order of +55 +60 C, it must be kept for 12 hours. Small containers can be sterilized in an autoclave.

If it is not possible to use steam, you can provoke a natural heating of the substrate - it is trampled into boxes, piled up and wrapped in foil for 8 days. Heating the material can also be carried out in a hot water bath - bags with a substrate are placed in it for 12 hours. In addition to sterilization, heating helps to improve the structure of the material.

seeding mycelium

At the preliminary stage, at a temperature of +16 to +27 C, the prepared nutritional mixture is packaged in boxes or bags, the weight of each container is from 5 to 15 kg. After lowering the temperature of the mixture to +30 C, inoculation is carried out, i.e. mix the oyster mushroom mycelium with the substrate or spread it in a thin layer on the surface. It is possible to put lumps of oyster mushrooms in the nests. The amount of sown mycelium is up to 5% of the total mass of the moistened substrate.

If the oyster mushroom is grown in plastic bags, then incisions are made in them at a distance of 12-15 cm through which mushroom bodies will come out during the fruiting period.

preparation period

An important condition for the proper cultivation of oyster mushrooms is maintaining ideal cleanliness in the room. The air humidity should be 90%, but it is not allowed to directly wet the substrate. The temperature required for the development of the mycelium is within +25 +27 C. If, during the measurement, an increase is detected, the room should be well ventilated.

How well the sowing is done will become visible quickly enough, after about 10-12 days, numerous hyphae fibers will appear.You will definitely need to check the substrate for moldy areas of a greenish or bluish tint - they must be removed.

After the substrate has cooled down, the temperature inside the room is lowered to +20 C. Lighting at this stage of growing is not required. During the ripening of mushrooms, it will be necessary to maintain the temperature within +22 C, direct watering of the substrate is undesirable. maintain air humidity by watering the walls of the room. This period lasts about 3 weeks.

features of care for oyster mushrooms during fruiting

The upcoming fruiting period will require:

convenient arrangement of oyster mushroom blocks,
maintaining the temperature within +16 С,
humidity of about 90-95%
high-quality ventilation of the room, but without drafts,
backlighting for at least 10 hours a day.

Regarding lighting, it should be noted that its norm is determined in each particular case separately, the goal which is pursued in this case is to obtain a normal fruiting body of the fungus, in which the length of the mushroom leg is half the diameter of its cap. The growing mushroom should be illuminated from above, in which case its leg will not be too stretched. Excessive stretching of the leg can occur in the absence of adequate ventilation. It is possible to place bags with growing oyster mushrooms only on the floor or on shelves, but not to create “multi-storey structures” at the same time - in this case it will not be possible to properly illuminate.

Experienced mushroom growers recommend creating the so-called. cold blow - lower the temperature to +5 C for a period of 3 to 5 days, then raise it to +15 C. The appearance of fruiting bodies can be expected in 10-12 days.

harvesting

Collect oyster mushrooms when their caps reach the optimal size. Oyster mushrooms should be cut with a thin, very sharp knife, folded into a prepared container. A good harvest is considered to be about 25% by weight of the dry substrate weight. Perfectly seasoned growing conditions can result in up to 10% higher yields.

Since in the first wave of fruiting, oyster mushrooms usually give up to 75% of the potential yield, experienced mushroom pickers prefer to start the next growing cycle.

Oyster mushroom diseases and pests

Usually, there are no problems with pests or diseases during the first turnover, with repeated cultivation, flies or mushroom mosquitoes may appear.

With poor quality heating of the nutrient mixture, the appearance of a weed dung fungus can be observed. His spores do not always die from exposure to elevated ambient temperatures. Any plant that appears that differs from a typical oyster mushroom, for example, excessive fragility of the stem or a bright separation of the stem and cap, must be destroyed.

Infestation by molds can cause significant losses in yield - to prevent the disease, high-quality processing of the substrate and disinfection of the premises should be carried out before each new laying.

Quick Mushroom Soup

Mushroom soup - hearty and dizzy with its aroma - turns out to be unusually tasty from oyster mushrooms. It will not be difficult for even an inexperienced housewife to cook it.

Usually fresh mushrooms are used in the soup. But you can also use frozen ones. Just keep in mind that during the cooking process, their volume will decrease.

What components will come in handy?

oyster mushrooms - take 200 grams;
potatoes - two tubers;
one onion head;
garlic - one clove is enough;
water - liter;
carrots - one root vegetable;
vegetable oil (refined) - a couple of tablespoons;
salt - no more than a teaspoon;
greens - choose any, and in the right amount.
ground black pepper.

We divide the bunches of mushrooms into separate parts. We cut the onion as small as possible. Grind the carrots. It is best to do this with a coarse grater.

We process the garlic with a garlic press, or chop it, trying to achieve very small fragments.

Then we send all the vegetables to the pan with hot oil. They will saute until the onions are rich golden brown. This will take no more than ten minutes.

Potatoes in the form of neat straws should be dipped in water as soon as it boils. The potatoes will spend the next seven to ten minutes in a saucepan, left over low-power heat. And after that we send the mushrooms to her along with the rest of the vegetables from the pan.

It remains to wait another ten minutes (and do not forget to add salt to the soup five minutes before it is ready). After spending another fifteen minutes under the lid on the switched off stove, the soup will infuse well and will be ready to please the whole family.

Substrate for tunnels

The preparation of a substrate for oyster mushrooms when growing by the tunnel method involves the use of soil containing cellulose, lignin, as well as fats and proteins. The main element is cereal straw. It is harvested in clear weather in ecologically clean areas. Stocks of material for preparing a substrate for oyster mushrooms are harvested for a year in advance, but experienced mushroom growers recommend stocking up with straw for two years in advance. This is due to the fact that the amount of nitrogen in it increases, hygroscopicity increases.

The second component is sunflower husk, which must contain at least 15% moisture and at least 3% fat. The highest quality raw materials are harvested at the beginning of the harvesting season.

Also, sawdust without conifers is introduced into the soil.

Mineral and nutritional supplements are used as additional elements of the substrate for oyster mushrooms. They help optimize the nitrogen content of the finished feed. Typically, the mass of nutrient dry matter does not exceed 10% of the total mass of the soil.

To improve the structure of the nutrient mixture and maintain acidity at the desired level, mineral additives are used in the form of alabaster, slaked lime, soda ash.

Oyster mushrooms in plain batter in a pan

Whatever is baked in the dough! And fish, and cutlets, and sausages, and boiled pork, and even crab sticks. Mushrooms are also suitable for this. Let's experiment? Let's try to make oyster mushrooms fried in batter.

For this you will need:

mushrooms - we take 800 grams;
raw eggs - two will be enough;
flour - at least two tablespoons;
vegetable oil - enough for frying;
salt and ground black pepper - as you see fit.

To cook oyster mushrooms in batter, you only need their hats. Therefore, we carefully separate them from the legs. Season the hats with salt and pepper.

We make batter dough from eggs and flour. It is necessary to carefully mix the egg-flour mass so that there are no lumps left. If it seems that the mixture is thick, add a little water.

Meanwhile, put a frying pan with vegetable oil on the fire. We kindle the fire harder so that the oil warms up well. Dip each mushroom cap in the dough and send it to the pan.

It is easy to understand when the appetizer comes to readiness: the batter will be covered with a light golden crust.

Oyster mushrooms baked in the oven

If you have a question about how to cook mushrooms and which ones to choose, remember about oyster mushrooms. And that mushrooms in pots baked in the oven are always so tasty that you want to feast on again and again.

The following products are required (per pot):

fried oyster mushrooms - 50 grams is enough;
liver (for greater tenderness, bird's are better) - 150 grams;
sour cream - not less than 100 grams;
potatoes - the same volume (slightly fried beforehand);
onions - 30 grams is enough.

We start the process with the liver. Dip the pieces in flour and send them to the pan with hot vegetable oil. It will quickly brown until golden brown. Then we send mushrooms to her, potatoes, cut into fragments of approximately the same size, and slightly sautéed onions.

Immediately fill the liver-vegetable mass with sour cream, salt and season with pepper.

Now we put everything in a pot and put it in a cold oven.We set the heating to 180 C and wait until a browned crust appears at the edge of the pot.

How to make a substrate from logs?

As a substrate, logs are used when mushrooms are grown using extensive technology. This method of growing mushrooms is aimed at obtaining a high quality product. With a gain in the taste of mushrooms, yield indicators are significantly reduced. The best tree species for the substrate are:

It is categorically impossible to use black walnut and white acacia for these purposes. The process of preparing a log for planting begins with clearing it of moss and lichen. It is best to use them as a substrate during sap fermentation in the tree trunk. It begins at the end of February and lasts until mid-March.

After the cut, the log is laid on the flooring so that it does not touch the ground. The wood must be blown by the wind from all sides. When the tree dries to the desired moisture content, it is sawn into logs of the required size, in which 5/16 holes are made with a drill. Mushroom sticks are placed in them and covered with wax. The same treatment is done over the entire log. This provides it with protection from parasites and retains the moisture necessary for the growth of fungi in the wood.

Logs with mushrooms planted in them are laid in a shaded place and watered daily. They can be used for several years.

Mushroom salad

Mushrooms are common ingredients in a variety of salads. We try to prepare one of the vitamin snacks and use oyster mushrooms.

What do you need?

Oyster mushrooms (already cooked) - 300 grams;
Iceberg salad - the same volume;
fresh cucumbers - three pieces are enough;
Chinese cabbage - 100 grams is enough;
bow - one head just right;
lemon is also one;
vegetable oil (I don't want the extra smell to interfere, so we use refined oil) - so that it is enough for refueling;
spices - the choice and quantity is yours.

And then everything is simple. We cut vegetables. Turn salad and cabbage into thin strips, cucumbers into small cubes. We send the garlic along with the onions to a hot frying pan with oil: they have to fry a little.

When we notice that the onion has acquired a golden hue, add mushrooms to the garlic-onion mixture. They will be stewed until they are finished.

Turn off the stove and wait for the mushrooms to cool. Mix them cold with sliced fresh vegetables, season with oil from the pan and squeeze out the citrus juice. Let's not forget to season with salt and pepper. Stir it up? Serve salad with oyster mushrooms on the table.

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 initial 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.

Freezing rules

Mushrooms retain all their beneficial properties when frozen if done correctly:

It is important to understand that mushrooms cannot be re-frozen, so you should initially freeze them in portions. In this case, if you need to cook some kind of dish with oyster mushrooms, you can immediately take as much as you need and defrost it.
Freeze mushrooms in the freezer at -18 degrees.
When freezing, write the date of freezing on the bag or container, and in what form the mushrooms were frozen (fried, boiled, cheese).

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, removing 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 oyster mushrooms with marinade 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.

Step-by-step instructions for preparing the substrate

The process of preparing a substrate consists of several stages. They must be performed in strict sequence.

Making a mixture. The ingredients are selected depending on which mushrooms the mixture is being prepared for. Nutrients and mineral supplements are always added to the main components.
Moisturizing. The mixed ingredients are poured over with water. The moisture content of the mixture should not be more than 65%. In a waterlogged substrate, bacterial infections are actively developing.
Packing. The moistened mixture is packed in polypropylene bags or heat-resistant containers. The prepackaged substrate is left for 12-24 hours, after which a through channel with a diameter of 25-30 mm is made in it to aerate the mixture.
Sterilization. For the procedure, it is better to use a sterilizer. The process in it takes place at t - 120-125 ° C and a pressure of 1.5-2.0 atmospheres. Its duration is 2-3 hours.
Blowing... The best option for conditioning the mixture is autoclaving under a pressure of 1.5 atmospheres and t-121 ° C. The duration of the process is 1-2 hours. The countdown begins when the air reaches the temperature in the autoclave reaches 10 ° C.
Cooling. The process is carried out in an autoclave at a pressure of +2 to -2 atmospheres in a vacuum.
Inoculation. In complete sterility, the mycelium of the fungi is placed in the cooled substrate.

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, 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.

Growing season

The period of full maturation of oyster mushrooms from the formation of small rudiments to the moment of collection of fruiting bodies is 6-8 days. During this period, small tubercles grow into a sprawling, adult mushroom.

Since culture develops in families that look like splices, both large and very small representatives can "climb out" from one base. Here it is very important to know the main rule for collecting oyster mushrooms - you need to cut off the entire block at once. Inexperienced gatherers leave the plants to "ripen", after which they run into trouble - after a few days of waiting, the babies become a little larger, but the adult mushrooms dry out or grow moldy, thereby the entire growth becomes unusable. If you cut off large bodies, leaving small ones, they still will not grow, since the integrity of the plant is broken.

As for the fruiting season, the first mushrooms can be found from the beginning of August, the main ripening waves occur in September - November. As you can already understand, the harvest ripens in several passes, while the mycelium is slowly becoming obsolete: the first wave "sells" about 70 percent of the fruits, the second - about 25. The third wave accounts for no more than 10 percent of the harvest. The full technological cycle of a plant is 60 - 75 days, breaks between waves are 10-14 days. Experienced mushroom pickers prefer to visit the forest before the end of the second wave, since trips to the "third circle" take a lot of effort, but are practically not rewarded with prey.

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 the 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 onion 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.

Method advantages

All doubts about whether it is possible to freeze oyster mushrooms dissolve the moment you try to cook potatoes with mushrooms in winter. As if you have just returned from the forest. Taste qualities do not differ at all. Let's take a quick look at the benefits of the freezing method:

Unlike drying and pickling, this process is very fast. It requires almost no labor costs. They just put the mushrooms in bags and put them in the freezer. The only problem is the small capacity of the freezer.
Thanks to this method, the color, taste, aroma and structure of the mushrooms are preserved as much as possible.
Is it possible to freeze oyster mushrooms at home without using the shock freezing method? Yes, you can. In this case, in terms of the content of vitamins, sugars and minerals, the preparations are practically not inferior to freshly picked mushrooms.

Oyster mushroom recipes

How to cook fresh oyster mushrooms? First of all, it is worth noting that this type of mushroom is absolutely not picky in terms of cooking. They are pickled, salted, fried, stewed and frozen. Next, we will take a closer look at how to cook oyster mushrooms and oyster mushrooms grown in artificial conditions.

Fried oyster mushrooms

This type of cooking is the most popular. You do not need a lot of energy, and the result is excellent. For this you will need:

half a kilogram of oyster mushrooms.
a pair of onions.
a couple of cloves of garlic.
frying oil.
sour cream, herbs, salt, bay leaf and other spices according to your taste.

All of the above products are readily available even for families on a minimal budget and will always be found in the kitchen.

The frying process consists of the following steps:

The first step is to warm up the pan well and pour oil on it so that it slowly boils.
during this time, the oyster mushrooms are thoroughly washed and cut into pieces convenient for you.
after the oil boils, put the chopped mushrooms in a frying pan and salt a little.
at the same time, in another pan, fry the onion, cut into rings or half rings, if it is very large, until fully cooked.
fry the mushrooms until the water almost completely evaporates and then mix them with the onions.
add sour cream and all the spices and, covering with a lid, bring to readiness over low heat.
before removing from the stove, fill in the garlic and herbs.

It is imperative to try the mushrooms during the cooking process so that, after overcooking, they do not spoil them. Even if you eat an incompletely prepared mushroom, then nothing terrible will happen to you, since oyster mushrooms are absolutely non-poisonous and safe for humans.In the process of frying, you can add not only onions, but also other vegetables, having previously prepared them. With this preparation, the taste of oyster mushrooms is not lost.

Pickled oyster mushrooms

This cooking option is perfect for long-term storage.

The main thing that influences the taste of pickled mushrooms is the marinade itself. It is very important to cook it correctly, otherwise you can ruin the dish.

For 1 liter of marinade you will need:

½ tsp salt and sugar.
Pepper peas in the amount of 5 pieces.
1-2 tablespoons of vinegar.
small bay leaf.

Cooking process:

Boil water in a saucepan or other container.
Rinse thoroughly and cut into large pieces of oyster mushrooms.
Pour boiled water over the mushrooms so that it completely covers them.
Cook for 12 minutes.
Arrange the mushrooms in jars and pour over the boiled marinade.
After the jars with all the contents have cooled, place them in the refrigerator and let it brew.
After a couple of hours, you can eat them.

Oyster mushroom soup

To make the soup you will need:

150 grams of mushrooms.
3 large or 4 medium potatoes.
one small onion.
one small carrot.
dill, parsley and celery are added as you wish.
50 gr. butter and sunflower oil.
sour cream to taste.

Cooking process:

Place potatoes and celery in boiling water.
Fry carrots and onions in a pan, using sunflower and butter.
The mushrooms are cut into small pieces and added to onions and carrots.
Transfer the resulting mixture to a saucepan and wait until the soup boils for 3.5 minutes.
After turning off the stove, the soup must be allowed to brew.
Serve with sour cream and chopped herbs.

You can also add any cereal to this soup. This will make it more satisfying and tasty.

Oyster mushroom salad

All necessary ingredients for the salad:

300 g of oyster mushrooms.
200 g of cooked chicken (or other poultry) fillet.
1 cup finely chopped green beans
1 leek
4-5 pcs. pickled cucumbers.
mayonnaise for dressing.

Cooking steps:

The green beans are cooked and cut into small pieces.
Cut the boiled chicken fillet and fry until golden brown.
Mushrooms and leeks are fried in vegetable oil.
After all the ingredients have cooled, mix together and add the chopped pickled cucumbers.
Season the salad with mayonnaise.

Oyster mushroom cutlets

To make cutlets you will need:

½ kg of mushrooms.
1 large onion.
1 egg.
half a glass of milk.
3 slices of bread (loaf).
2-3 cloves of garlic.
2 tablespoons of mayonnaise.
3 tablespoons of vegetable oil.
salt.

We cook as follows:

Fry finely chopped mushrooms.
Twist the pieces of loaf soaked in milk through a meat grinder.
Add mushrooms, egg, pre-fried onions to the mixture. Then add garlic and spices.
Mix all ingredients thoroughly.
Stick the cutlets from the minced meat.
Fry in breadcrumbs and serve with any side dish.

This cutlet option is great for people on a diet or for vegetarians.

Mushrooms in pots

Ingredients required for cooking:

mushrooms - 400 gr.
onion - 1 pc.
potatoes - 500 gr.
vegetable oil - 2-3 tablespoons.
sour cream - 150 gr.
salt, pepper and herbs to taste.

The cooking process includes the following:

Rinse and chop the mushrooms well. After that, you need to fry them with onions.
Fry the chopped potatoes and add to the mushrooms.
Add all the necessary spices and put the resulting mixture in pots.
Cook in the oven at medium temperature for 35-45 minutes.

What to do with oyster mushrooms

Growing oyster mushrooms

For optimal mycelium development, certain conditions must be created. Oyster mushrooms need a room temperature of 24 degrees, humidity - about 85%. In the basement, light and ventilation are not turned on, as this slows down the growth of mycelium.

Subject to all the requirements for the substrate for oyster mushrooms, growing conditions, the mycelium grows in the third week. During this period, it is necessary to ensure that no mycelial crust forms on the surface. It germinates if there are too many fungal spores in the soil and the temperature is too high.

In the cultivation of any mushrooms, the substrate plays a special role. It must be balanced, properly formulated and nutritious, and suitable for the growth and development of the selected type of mushroom.