Oyster mushrooms are fleshy and dense mushrooms, which often become a substitute for meat for vegetarians. Even if you do not stick to a food system with a lack of animal products, oyster mushrooms can do a good job at your table. These are widely available and inexpensive mushrooms, which have a light aroma and pleasant texture, suitable for cooking in any convenient way. About how to prepare mushrooms oyster mushrooms, we will describe in more detail below.
Oyster mushrooms - recipe
The usual fried mushrooms are unlikely to surprise anyone, whether it's a case of oyster mushrooms in a thick batter, immersed in boiling oil for no more than a minute. Ruddy mushrooms, in a crispy batter of rice flour, will become the original garnish to any meat or snack for beer.
Ingredients:
- oyster mushrooms - 170 g;
- flour - 55 g;
- rice flour - 65 g;
- ice water - 115 ml.
Preparation
Before you prepare roasted oyster mushrooms, clean the fruits of any contamination with a wet wipe, but do not rinse them under running water, otherwise too much moisture will be absorbed. Combine both types of flour together and pour in iced water. Knead a thick and uniform batter, season it and lower the mushrooms entirely. Allow any excess to drain, and then brown the oyster mushrooms in the abundance of boiling oil.
How delicious to cook oyster mushrooms in sour cream?
The combination of mushrooms and sour cream sauce is an absolute classic, which always provides an ideal result. We will share with you another variation of the creamy mushroom ragout with the participation of veshenok.
Ingredients:
- olive oil - 25 ml;
- oyster mushrooms - 175 g;
- onion - 65 g;
- cream - 65 ml;
- sour cream - 90 g;
- twigs of thyme - 2 pcs.
Preparation
In the framework of this simple simple recipe, the first thing to do is to prepare onion sandwich. Arrange the onions half rings in the preheated oil, and then add to them leaves from the branches of thyme. Fans of garlic at this stage can supplement the dish with garlic paste. When the pieces get a cream shade, put the sliced oyster mushrooms to them and season them. As soon as excess moisture evaporates, pour in the cream, add sour cream and leave the sauce to thicken.
How to cook oyster mushrooms in Korean - recipe
Marinating is one of the most popular ways of harvesting mushrooms for future use, but to get out of the usual marinade circle, we will cook mushrooms in Korean, combining together the most popular oriental tastes.
Ingredients:
- oyster mushrooms - 480 g;
- soy sauce - 35 ml;
- vinegar - 45 ml;
- sesame oil - 5 ml;
- garlic teeth - 2 pieces;
- grated ginger - 1 teaspoon;
- buds of carnation - 2 pcs.
Preparation
After clearing the oyster mousse from any contamination with a wet wipe, put them in a glass container with a marinade consisting of a mixture of the remaining ingredients. Leave the mushrooms to marinate in the cool for the whole night, and the next day cook them until the liquid boils.
Soup with mushrooms oyster mushrooms - recipe
Ingredients:
- broth - 780 ml;
- oyster mushrooms - 430 g;
- onion - 230 g;
- carrots - 115 g;
- garlic teeth - 3 pieces;
- laurel leaves - 2 pieces;
- tomato paste - 15 g;
- a handful of green parsley;
- Dried marjoram, thyme - 1 teaspoon each;
- paprika, ginger - 1/2 tsp.
Preparation
Prepare riserku from vegetables, add to her leaves laurel, spices and pieces of veshenok. When mushrooms are allowed to dry, put the tomato paste and leave until the liquid evaporates completely. Pour broth and leave the soup over medium heat for 15 minutes. Fill the dish with a handful of greens and leave it under the lid for a few more minutes after the preparation is completed, so that the tastes come together.