Instant oyster mushrooms: pickled, for the winter, 11 dishes

Cooking oyster mushrooms

Today we will talk about oyster mushrooms, because the culture is not inferior in popularity to its vaunted white or royal “relatives”. Fruit bodies are added to all kinds of sauces, soups, salads, and are also a savory dish in their own right; the main thing is to know how to prepare them correctly.

Below are the top 11 recipes that will make you lick your fingers!

Let's consider how to pickle and prepare oyster mushrooms for the winter in such a way that at any time you can take advantage of the opportunity to enjoy your own supplies without leaving home and without resorting to the “help” of supermarkets or markets that sell artificially cultivated fruits all year round. Below you will find recipes for the most popular, proven oyster mushroom recipes, at least one of which will certainly not leave you indifferent.

Article on the topic - What is the calorie content in 100 grams of oyster mushrooms.

Is it possible to can oyster mushrooms and how to do it correctly?

Canned oyster mushrooms can rightfully be called the most delicious. We invite you to learn how to preserve oyster mushrooms at home. The process itself is not complicated as it might seem at first. The main thing is to choose the recipe you like and follow the specified proportions.

There are many recipes for canned oyster mushrooms, and in this case the mushrooms are cooked quickly and do not lose their taste. For preparation, take young mushrooms with small caps. As a result, canned oyster mushrooms turn out very tasty and aromatic.

Many housewives know how to pickle store-bought mushrooms, so they sometimes ask how to properly preserve wild oyster mushrooms. The process is the same: rinse the caps thoroughly, paying more attention to the plate side. The fact is that it is in the plates that debris collects, and if the mushrooms are poorly processed, the safety of the workpiece may come into question.

Recipes for canned oyster mushrooms for the winter include mandatory primary processing of the mushrooms. First, they should be cleaned of dirt and washed in water. Sometimes, if the contamination is large, soak it in water for 1 hour. Place the peeled oyster mushrooms in a pan of boiling water and boil for 20-25 minutes. Then you can start preparing the preserves according to the suggested recipes.

Pickled oyster mushrooms with cinnamon

This cooking recipe will appeal to any gourmet who respects the piquancy and unusualness of the food they eat. To prepare you will need the following ingredients:

3 kilograms of oyster mushrooms;
3 cinnamon sticks (it is better not to use ground cinnamon);
100 milliliters of vegetable oil without a strong odor;
70 grams of coarse salt;
2 teaspoons table vinegar;
45-50 grams of sugar;
Black and allspice peas – 10 and 15 balls, respectively.

As a rule, it does not matter at all what size the prepared mushrooms are; the quality or edibility of the dish does not depend on it. However, experienced housewives and collectors recommend using a little secret - it is better to select identical fruits, or cut the large caps into several parts. This way you will get not only a tasty, evenly marinated, but also an aesthetically pleasing dish.

The process itself consists of several stages:

First of all, each mushroom is thoroughly washed under running water, all debris, leaves, and twigs are removed.
While the product is being cleaned, you can put a large saucepan or bowl of water to boil - at the second stage, the oyster mushrooms need to be boiled in boiling water for about 5-7 minutes.
After the specified time has passed, the liquid is drained from the container with the fruits; it is recommended to use a colander. The removed treat should cool down to room temperature on its own.
While the mushrooms are cooling, you can prepare a marinade for future twists. To do this, pour 1000 - 1500 ml of clean water into the pan, add pepper, salt, and sugar. The resulting mixture is brought to a boil, after which the prepared oyster mushrooms are placed in it.
The mushrooms are boiled for 15-20 minutes, then vinegar is added with cinnamon sticks chopped on a coarse grater.
It remains to keep the stove on for another 5-7 minutes, after which you can distribute the treat into pre-sterilized jars and roll up the lids.

To increase shelf life, it is recommended to pour 1-1.5 tablespoons of vegetable oil into each container. After cooling down after a few hours/day, the rolls are placed in a cool place (cupboard, basement, cellar), and after 10-14 days the savory product can be eaten.

Very quick recipe on video.

Instant homemade marinated oyster mushrooms: a very tasty recipe

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

So, to quickly get pickled oyster mushrooms, take:

Directly fresh mushrooms – 0.5 kg
Half a lemon
1 tbsp vinegar and salt (without a slide)
7 cloves garlic
5 each peppercorns and clove buds
A few bay leaves
1 onion
3.9 liters of water
50 g refined oil
Greenery

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 odor, since in the finished product, instead of a tasty marinade, you will feel a distinct taste of oil.
Next is the turn of vinegar. In order for oyster mushrooms to pickle quickly, you should use 9% table vinegar, not apple cider vinegar. For tenderness and piquancy, squeeze in lemon juice. Mix everything.
Next came the turn of the greens. It would be ideal to use bay leaf, cloves and peppercorns.
Also add peeled and minced garlic to the mixture.
Add salt last, preferably coarsely ground.
Place the saucepan with the mixture over medium heat and cook until it boils. There is no need to cover with a lid.
When the marinade boils, reduce the heat to low and cook for another 10 minutes. Stir the marinade and make sure that no grains of salt remain in the liquid.
Cut off the roughened stem at the bottom of the oyster mushrooms and cut into large pieces.
Cut the onion into half rings.
Strain the marinade until you retain only the liquid and the spices.
Return the strained marinade to the heat.
Carefully place the mushrooms into the liquid and simmer, uncovered, for 10 minutes.
Don't be alarmed, the mushrooms will shrink as they cook.
After cooling, the appetizer is ready to serve. But it’s better if it sits for 24 hours. There the mushrooms will be completely saturated with the marinade.

From the specified amount of ingredients you will get a 0.75 liter jar. Before serving, chop the onions and herbs and decorate the appetizer. A delicious and simple recipe worth sharing with friends.

Instant marinated oyster mushrooms with lemon juice

Another common recipe that results in very tasty oyster mushrooms is marinating with lemon. Preparing the dish does not require financial investment, and the result will literally make you “swallow your tongue.”

So, you will need:

3 kilograms of mushroom fruits;
3 glasses of cold water;
1.5 lemons;
9-10 cloves of fresh garlic;
2.5 tablespoons 9% vinegar, the same amount of salt;
1.5-2 onions;
150 ml lean sunflower oil;
6 bay leaves, dill, parsley, 10 peas each of allspice and black pepper.

The forest delicacy is washed and cut in the same way as in the previous recipe, but there is no need to boil the mushrooms first. For the marinade, combine boiled water, vinegar, spices, salt, lemon juice, chopped garlic, herbs and liquid oil. The resulting mixture is brought to a boil and cooked for 5-7 minutes, after which the marinade is filtered through several layers of gauze (the goal is to get rid of the previously added pieces of herbs, pepper and garlic.

Next, oyster mushrooms are added to the purified marinade; the recommended cooking time over low heat is 15-20 minutes. At the end, all that remains is to add the onion, cut into half rings, the dish is cooked for a few more minutes and distributed into clean jars.

To prevent the product from deteriorating or exploding, it is better to sterilize already full jars, then close them tightly with lids and leave to cool.

Mushrooms with garlic

This recipe is suitable for oyster mushrooms, honey mushrooms and other representatives of forest gifts and for some reason is called “salad”.

Main ingredients:

2 kilograms of oyster mushrooms;
20 cloves of garlic;
Olive oil – 100 ml;
Salt, ground pepper, coriander, thyme - to taste.

Let's remember the first recipe in the article - wash, boil, and cool the strained mushrooms according to the previously described scheme. Cut the fruits into small, identical pieces.

Transfer the product into a bowl, add salt and seasonings, chopped garlic and pepper. Mix the preparation.
Pour olive oil over the dish, stir again so that the viscous liquid is evenly distributed over all the fruits, and leave to brew for 15-25 minutes.
Close the container with a lid; if the dish is intended for “immediate” consumption, leave for 24 hours. If the process involves preparing it for the winter, distribute the delicacy into jars, sterilize them and roll up the lids.

As you can see, even an inexperienced teenager can handle the manipulations; the main thing is to strictly follow the “instructions” and initially choose high-quality, fresh mushrooms.

To clearly understand what we are talking about, you can watch the video.

Preparing mushrooms

Before you learn how to seal oyster mushrooms, you need to take note of the tips regarding the preparatory stage. For such a procedure, fruiting bodies are collected in the forest or simply bought in a store. However, no matter where your mushrooms come from, they need to be cleaned and rinsed thoroughly. In this case, oyster mushrooms must be divided individually, each specimen inspected and dirt removed. This can be done using a regular dry kitchen sponge.

Next, you need to cut off most of the stem from each mushroom and rinse thoroughly in water. If there are strong contaminants in the fruiting bodies (especially forest representatives), then you can immerse them in salt water for 20 minutes. Salt perfectly opens the mushroom pores, as a result of which the dirt comes off very quickly.

What else needs to be taken into account in the question of how to close oyster mushrooms? It is important to boil the mushrooms in salted boiling water for 15 minutes, as this is a mandatory process when preserving. Oyster mushrooms can be boiled separately or directly in the marinade - everything will depend on the recipe and the desired richness.

But in order to seal oyster mushrooms in jars for the winter, preserving homemade preparations for as long as possible, you need to take care of appropriate sterilization of the dishes. To do this, glass jars along with lids are sterilized for at least 20 minutes. In addition, you must not forget about vinegar and salt - after all, these are ideal preservatives that allow you to preserve mushrooms for as long as possible. We present to your attention simple recipes showing how to close oyster mushrooms.

Oyster mushrooms for the winter: a simple and tasty recipe

The most common winter snack option is mushrooms in their own juice. An excellent way to enjoy not only tasty, but also healthy fruits, since with this method of preparation almost all the beneficial properties of the crop are preserved.

You will need: 2 kg of oyster mushrooms, wine vinegar (7 tablespoons), laurel (6 leaves), 6 cloves of garlic, salt, sugar, allspice peas, vegetable oil (6 tablespoons), several bunches of your favorite herbs (dill or parsley).

The mushrooms are cleaned, boiled for 10-15 minutes, removed from the water and cooled. This recipe differs from the previous ones in that further cooking is carried out not in water, but in a frying pan with hot oil.

So, the required amount of oil is poured into the frying pan, chopped oyster mushrooms are added. Forest fruits are fried for 1-2 minutes, after which they are poured with white wine vinegar and seasoned with salt, sugar, vinegar, pepper, and bay leaves. The resulting mixture is thoroughly mixed and covered with a lid for 15 minutes. The fire under the frying pan is kept to a minimum. After the required period of time, finely chopped garlic and herbs are added, stewing continues for a few more minutes.

As a matter of fact, further steps involve “packing” the product into clean containers, after which the jars are sterilized and sealed.

How to pickle oyster mushrooms correctly: the simplest recipe

Simple and quick recipe. Pickles can be served in just 8 hours.

Ingredients:

1 kg oyster mushrooms
3 liters of water
40 ml vinegar
1 spoon of salt
1 spoon of sugar
2 onions
3 cloves garlic
Bay leaf
Peppercorns

Recipe:

Pour a liter of water into the pan and add 50 g of salt. Cook the mushrooms in this brine for 10 minutes.
Remove the mushrooms and let them cool. In a separate saucepan, combine all ingredients for the marinade. The garlic is finely chopped and the onion is cut into half rings. Boil the solution for 5 minutes.
Let the brine cool and pour over the mushrooms. It's better to do this in a saucepan. Place a weight on top and leave it in the refrigerator for 8 hours.

How to pickle oyster mushrooms correctly: the simplest recipe

Stocks of fried mushrooms

Not many housewives know that you can stock up not only on pickled or salted, but also fried oyster mushrooms. The main advantage of the dish is its breathtaking aroma and bright taste.

The shelf life of this delicacy is up to 6 months; the main thing is to store the snack in a cool place (refrigerator or basement).

The recipe implies the presence of the mushrooms themselves, butter and salt - nothing extra. The oyster mushrooms, cleared of dirt, are cut into pieces, fried in a hot frying pan until golden brown, and then salted according to the individual taste preferences of the cook. It is important not to drain the oil from the frying pan; it is the oil that needs to be poured over the mushrooms after they are placed in sterilized jars. No additional manipulations are required.

Mushroom solyanka for the winter

The recipe will seem interesting to people who actively add mushrooms when preparing soups or sauces. Fragrant mushrooms with vegetables in tomato will be an excellent independent dish, as well as a bright addition to the above-mentioned culinary masterpieces.

To implement the plan you will need:

Oyster mushrooms, fresh carrots - 2 kilograms each;
2-3 large sweet peppers (about 1 kilogram of weight);
1 kilogram of onions;
Can of tomato paste (200-250 ml.);
2 glasses of cold water;
6-7 tablespoons of vinegar 9%;
Herbal seasoning to taste - 2 teaspoons;
3 tbsp. spoons of salt, three pinches of ground pepper;
0.5 liters of good vegetable oil.

Wash the mushrooms, cut into even pieces, pour cold water and bring to a boil. After 20 minutes of cooking, the liquid is drained and the fruits are given time to cool.

At the same time, onions and carrots are prepared - the first vegetable is cut into rings, and the second is peeled, boiled and turned into small, neat cubes (like Olivier).

The bell pepper is peeled from the film with seeds and cut into thin strips.

It's time to start heat treatment of products:

Onions and peppers are placed in a hot frying pan with oil and fried until the flesh turns golden brown.
Mushrooms, carrots and tomato paste diluted in two glasses of cold water are added to the vegetables. The resulting mass is salted and left on low heat for 60 minutes.
After an hour, you can add herbs, pepper and vinegar, extending the boiling process for another 5-6 minutes.

The resulting delicacy is placed in jars and placed in boiling water for sterilization. The containers are closed with lids, rolled up with a machine and cooled in a room at room temperature. Solyanka is ready, the shelf life of the dish is 8-9 months.

Delicious recipe for cold canned oyster mushrooms

A very tasty recipe for canned oyster mushrooms is obtained when cooked in a cold way.

Oyster mushrooms – 3 kg;
Salt – 2 tbsp. l.;
Garlic – 5 cloves;
Fresh dill - 1 bunch.

This canning option is very convenient, as it does not require pre-cooking the mushrooms.

Wash the enamel or glass container well with boiling water and soda and rinse with cold water.

Place mushrooms on the bottom, sprinkle with salt, chopped dill and chopped garlic.

Cover the dish with a smaller diameter and place a weight (a container of water) on top.

After 3 days, the oyster mushrooms will settle and release juice.

Place the salted oyster mushrooms in jars and pour brine from the container where the mushrooms were on top.

Cover with plastic tight lids and take to the basement, where the mushrooms will continue to ferment.

Canned mushrooms can be eaten cold after 1 month.

Mushroom game

If you haven't tried aromatic mushroom caviar yet, be sure to pay attention to this recipe. To prepare caviar you will need:

1 kilogram of forest fruits;
6 onions;
Vegetable oil;
1 liter of water;
3 teaspoons 9% vinegar;
Salt, pepper, fresh herbs.

As in all other cases, the oyster mushrooms are boiled for 20-25 minutes, the water is drained from them, and the fruits are cooled to room temperature. The cooked mushrooms are put into a meat grinder and carefully scrolled, after which the resulting mass is fried in a frying pan until all the liquid disappears from the surface.

Onion half rings are added to the mushroom pate; after the vegetable acquires a golden hue, vegetable oil, vinegar, pepper and salt are added to the dish. The frying process is extended by 10-15 minutes, the flame under the frying pan is kept to a minimum. At the last stage, chopped greens are added, the contents are mixed, and the finished caviar is placed in pre-sterilized jars.

To protect the workpiece from mold or other troubles, it is recommended to additionally sterilize already full jars for another 20-30 minutes, then close them with lids, cool and send them to a permanent storage location.

The recipe is highly recommended for all mushroom lovers, since caviar is considered one of the most delicious preparations based on forest gifts.

Cold pickling

The recipe is popular because the mushrooms in it are not subject to heat treatment - you can cook them even in the absence of a stove, for example, somewhere in the country. The main, mandatory ingredient, in addition to the main one, is a large amount of salt.

So, we need: 2 kilograms of oyster mushrooms, 300-400 grams of salt, several bay leaves, a couple of clove inflorescences and 8-10 peppercorns.

The main principle of the recipe is to lay out the ingredients in layers: salt/mushrooms caps down/salt/seasoning. That's it, nothing else is required, just add the ingredients until they run out (salt should always remain the top layer), then cover with a cloth or gauze and put under pressure.

The salting time is 5-6 days, after which they can be served.

Spicy marinade for oyster mushrooms in Korean

Korean mushrooms are a great savory appetizer that can be easily prepared at home. The dish turns out to be inexpensive, because oyster mushrooms can be bought in any store at an affordable price or collected in the forest. In addition, with such mushrooms you can please not only your family, but also invited guests.

The prepared Korean-style oyster mushroom marinade will be an excellent addition to mushrooms and vegetables.

oyster mushrooms - 1 kg;
water - 700 ml;
carrots - 3 pcs.;
onions - 3 pcs.;
garlic cloves - 3 pcs.;
salt - 1 tbsp. l.;
vinegar - 3 tbsp. l.;
sugar 1 tbsp. l.;
coriander - to taste;
ground red pepper (bitter) - 1 tsp;

Boil oyster mushrooms in salted water for 20 minutes. Remove with a slotted spoon into a colander and let the water drain.

Pour water, salt, sugar, all spices and vinegar into an enamel container.

Peel the garlic cloves and crush with a knife.

Combine everything in the marinade and cook for 15 minutes over low heat.

Remove the marinade from the stove and let cool completely.

In a separate bowl, place a layer of mushrooms, top with onions cut into half rings and carrots grated on a “Korean” grater. Lay out in layers until the mushrooms are gone, alternating with onions and carrots.

Strain the cooled marinade, pour over the mushrooms and vegetables and let sit for 1 hour.

Drain off the excess marinade and the dish can be served.

Garnish the appetizer with basil, dill or parsley (to taste).

Winter salad of oyster mushrooms with beans

The recipe is relevant for gourmets who care about their figure and skin quality, as well as for those who fast for religious reasons.

Required products: 2 kg. mushrooms, 200 ml. butter, 600 gr. tomatoes, 350 grams of white beans, 5 cloves of garlic, 4 onions, sugar, pepper, salt.

Step-by-step preparation:

Cut the forest delicacy into small pieces and cover with cold water. Bring to a boil, simmer for 15-20 minutes.
Peel the onions, cut into thin half rings, fry in hot oil until golden brown.
Combine the products, stir, fry for another 5-6 minutes.
Boil the beans until fully cooked, drain the liquid, and cool the beans.
Chop the tomatoes and grind with a meat grinder or blender.
Mix all the ingredients, turn on low heat under the pan, simmer for 20 minutes, stirring continuously.
Sterilize small jars (preferably 0.5 or 0.7 liters) and lay out the prepared salad.
Repeat sterilization of full containers (30-40 minutes).
Leave on the kitchen counter until completely cool.

The workpiece is ready, it can be eaten or sent to a place of permanent storage.

A simple recipe for oyster mushroom marinade with carrots and garlic

A simple and at the same time affordable recipe for oyster mushroom marinade with carrots and garlic will be interesting for those who love spicy dishes. The appetizer turns out delicious, with oriental flavor notes. Preparing pickled oyster mushrooms with carrots, garlic and soy sauce at home is quite simple.

oyster mushrooms - 1 kg;
water - 150 ml;
vegetable oil - for frying;
carrots - 1 pc.;
garlic cloves - 10 pcs.;
green onion - 1 bunch;
salt - to taste;
soy sauce - 4 tbsp. l.;
sugar - 2 tsp;
ground black pepper - 1 tsp.

Pre-clean the mushrooms, cut them, boil them in salted water for 15 minutes and place them on a sieve.

Peel the carrots and grate them on a fine Korean vegetable grater.

Place in a frying pan heated with oil and fry until done.

Peel the onion and garlic, chop into small pieces, combine with mushrooms and fry in vegetable oil for 10 minutes, add water and simmer for 5 minutes.

Add salt, sugar, ground pepper, mix and add soy sauce.

Stir, let sit in the marinade for 2 hours and serve.

Before serving, garnish the appetizer with chopped green onions.

Your guests will appreciate this delicious savory dish with carrots, garlic and soy sauce.

Hot salting

Another way to store oyster mushrooms for the winter is to pickle them using heat treatment. The recipe is not new and was practiced by our great-grandmothers, but this does not prevent it from continuing to win the hearts of mushroom lovers to this day.

The cooking principle is extremely simple - first prepare the brine, then add the oyster mushrooms. So, in order to enjoy hot-salted forest fruits, you will need:

2 kilograms of oyster mushrooms;
5-6 tablespoons of 9% vinegar;
2 tbsp. spoons of salt;
Cloves, bay leaf, black/allspice - to taste.

As for any other recipe, the fruiting bodies are cleared of debris, washed, and cut into equal pieces. Next, it is important to put the mushrooms in already boiling water, boil them for 20 minutes, then rinse and refill with a small amount of cold water (the liquid should barely cover the product). Boil. Add all other ingredients described in the recipe and simmer over medium heat for 10-15 minutes. Lovers of a sweetish taste can flavor the brine with 3 tablespoons of sugar, this will add piquancy to the dish.

Ready! The snack can be placed in pre-washed, sterilized containers. It is most convenient to use a large, deep spoon - you do not have to pour the marinade separately after the mushrooms are “packaged” in jars.

Quick marinade for oyster mushrooms for 1 liter of water and 1.5 kg of mushrooms

We offer a recipe for marinade for oyster mushrooms for 1 liter of water and 1.5 kg of mushrooms:

salt - 2 tbsp. l.;
sugar - 4 tbsp. l.;
vinegar 6% - 100 ml;
ground cinnamon - a pinch;
ground black pepper - ½ tsp;
bay leaf - 4 pcs.;
cloves - 4 pcs.

Peel 1.5 kg of oyster mushrooms, disassemble into individual specimens and cut.

Pour in water and simmer for 20 minutes over low heat, constantly skimming off the foam. Place in a colander and let the water drain well.

In the meantime, quickly prepare the marinade for oyster mushrooms: combine water with all the spices except vinegar, combine with the mushrooms and let it boil.

Boil the oyster mushrooms in the marinade for 15 minutes, add vinegar and let it boil again for 15 minutes.

Turn off the heat and let the mushrooms stand for 30 minutes.

Place in sterilized jars, add marinade to the mushrooms and roll up.

Allow to cool completely and take the already cooled oyster mushrooms to the basement for storage.