Oyster mushrooms, canned for the winter: very tasty recipes with photos, how to properly preserve oyster mushrooms

Mushrooms are a healthy and nutritious product that is perfect for preparing a wide variety of dishes: soups, juliennes, salads, sauces, etc. For caring housewives, it is very important to prepare mushrooms for future use in order to delight their loved ones with delicious dishes made from them in winter.
Today we will talk about oyster mushrooms, which are considered one of the most popular representatives of fruiting bodies in Russia, Ukraine and Belarus. These mushrooms are very tasty, they contain a huge amount of useful and nutrients. You can make a lot of preparations for the winter from them.

What can you cook from oyster mushrooms for the winter: mushrooms with cinnamon

Oyster mushrooms for the winter in jars, marinated with cinnamon and prepared at home, turn out to be quite piquant and tasty.

Use this recipe and after a while, when you open the jar with the preparation, you will understand that you made the right choice - it is really very tasty.

Oyster mushrooms – 2 kg;
Cinnamon – 2 sticks;
Vinegar – 1/2 cup;
Vegetable oil – 70 ml;
Salt – 50 g;
Sugar – 30 g;
Black peppercorns – 10 pcs.;
Allspice – 5 peas.

You can take oyster mushrooms of any size for pickling: large ones need to be cut, small ones should be left whole.

Harvesting oyster mushrooms for the winter consists of several stages.

To begin with, the mushrooms should be disassembled individually and boiled for 5 minutes in boiling water.

Drain the water through a colander and let the mushrooms cool.

Prepare the marinade: add salt, sugar, allspice and black peas to 1 liter of water, let the marinade boil and add the mushrooms.

Boil for 15 minutes and add table vinegar.

The main ingredient in the recipe is cinnamon sticks. You need to grate it on a fine grater and add it to the marinade.

Boil for 5 minutes, place the oyster mushrooms in sterilized jars, pour 1.5 tbsp on top. l. vegetable oil and roll up.

Allow to cool at room temperature and place in a cold room.

Instant homemade marinated oyster mushrooms: a very tasty recipe

Unlike the previous recipe, these mushrooms can be eaten every other day. They are prepared with the addition of vinegar.

Ingredients:

1 kg mushrooms
650 ml water
50 ml vinegar
40 g salt
25 g sugar
Dill umbrellas
2 bay leaves
6 cloves and allspice each

Recipe:

Sort the mushrooms and wash them. Cut off the caps and cut into convenient slices.
Pour water into the pan, and after it boils, add all the ingredients except vinegar.
Simmer on fire for 5 minutes. Throw in the mushrooms and cook for a quarter of an hour.
Pour in vinegar and simmer for another 10 minutes. Place in jars and pour over the marinade in which the mushrooms were cooked.
Cover with plastic lids and store refrigerated. You can taste it in a day.

Instant homemade marinated oyster mushrooms: a very tasty recipe

Recipe for fried oyster mushrooms for the winter

Recipes for preparing fried oyster mushrooms for the winter are distinguished by their unique aroma. Try frying the mushrooms first and then marinating them. You will definitely like the taste of the snack; the mushrooms will simply melt in your mouth.

The recipe for fried oyster mushrooms for the winter does not contain any special ingredients or spices. You will need the most common products: mushrooms, salt and vegetable oil. The snack can be stored in the basement or refrigerator for 6 months.

Oyster mushrooms – 1 kg;
Vegetable oil – 4 tbsp. l.;
Salt.

Divide the oyster mushroom clusters into individual mushrooms, cut off the mycelium, and rinse in cold running water.

Place on a paper towel, let dry well and cut into equal pieces.

Heat vegetable oil in a frying pan, add mushrooms and fry for 20 minutes with continuous stirring.

When the water has evaporated, cook the mushrooms until golden brown.

Salt fried oyster mushrooms for the winter to taste and place in sterilized jars, leaving 2 cm of free space on top.

Pour the oil from the frying pan into the jars, close with tight plastic lids, let cool and put in the refrigerator.

You won’t be able to store such a snack for a long time - it will leave your table very quickly.

Salted oyster mushrooms (without adding vinegar)

There are two known recipes for pickling mushrooms: hot and cold. For the first option, for one kilogram of mushrooms you need to take:

1.5 tablespoons salt;
a bunch of dill;
3 bay leaves;
3 cloves of garlic;
3 peas of allspice;
3 tbsp. spoons of sunflower or olive oil.

Cut the mushrooms into large pieces, place them in an enamel container, and fill them with water. Then add salt, pepper, bay leaf, chopped garlic.

Cook everything for 20-25 minutes. At the end, pour in the oil.

We take the mushrooms out of the container with a slotted spoon and place them in sterilized jars and fill them with broth.

They can be eaten on the second day, but they keep well until spring.

For the cold method of pickling mushrooms, the same ingredients are used, but more salt is required - up to 100 grams per kilogram of product.

The caps are laid in layers, sprinkled with a mixture of salt and dill, add pepper and bay leaf, and pour in oil. Cover the top of the oyster mushrooms with clean gauze (several layers) and place them under pressure. After 5-6 days, we take the mushrooms to the cellar or put them in the refrigerator.

What can you do with oyster mushrooms for the winter: forest mushrooms with lemon

What else can you do with oyster mushrooms for the winter, especially if they were collected in large quantities from the forest? Some of the fruiting bodies can be frozen or fried. However, the most delicious mushrooms are obtained by marinating.

Try pickling wild oyster mushrooms with lemon for the winter, and they will take pride of place on your holiday table. This recipe is prepared without unnecessary additives and seasonings, including only natural ingredients. With a minimum cost, you will get an excellent snack.

Oyster mushrooms – 2 kg;
Water – 2 tbsp.;
Vegetable oil – 100 ml;
Lemon – 1 pc.;
Garlic cloves – 7 pcs.;
Vinegar – 2 tbsp. l.;
Salt – 2 tbsp. l.;
Onion – 1 head;
Cloves – 4 pcs.;
Black pepper and allspice peas – 7 pcs.;
Dill and parsley – 1 bunch;
Lavrushka – 5 pcs.

Separate the mushrooms, peel them, cut off the lower part of the stem, rinse and cut into pieces.

Prepare the marinade: boil water, add oil, vinegar, salt and spices.

Squeeze the lemon juice completely, add the garlic cut into small cubes and chopped herbs, let it boil for 5 minutes.

Strain the finished marinade through cheesecloth or a fine metal sieve.

Add chopped oyster mushrooms to the strained marinade and simmer over low heat for 15 minutes.

Peel the onion, cut into half rings and boil with mushrooms for 3 minutes.

Add vegetable oil, let it boil again and remove from heat.

Place the oyster mushrooms in 0.5 liter jars, pour in the marinade, cover with lids and place for sterilization.

Sterilize over medium heat for 15 minutes, close with tight plastic lids, cover with a warm blanket and let cool completely.

Cooled mushrooms should be taken out to a cool room or left in the refrigerator.

If you don’t want to close the oyster mushrooms with lemon for the winter, then sterilization is not necessary. Season the mushrooms with vegetable oil, onion rings and herbs, and then you can serve.

Marinated oyster mushrooms with garlic

It makes very tasty pickles. Whey is used in preparation. There is no vinegar in the composition.

Brine ingredients:

1000 ml water
50 g salt
100 ml whey
A pinch of cumin, dill and coriander seeds
5 cloves garlic
Mustard seeds
6 cherry or currant leaves

Recipe:

Place washed cherry or currant leaves on the bottom of the vessel. Wash the sliced mushrooms.
Mix water with salt and boil. Let cool. Pour in the whey.
Add all the spices to the mushrooms; chop the garlic finely. Remember oyster mushrooms with spices and fill with cold brine.
Cover with a weight and leave for 4 days in a warm place.
Refrigerate for a day. Boil the mushrooms directly in this container for 10 minutes and place them in jars. Store refrigerated.

Marinated oyster mushrooms with garlic

How to wrap oyster mushrooms in jars for the winter: salad with garlic

For lovers of a savory snack, I would like to suggest preparing a salad of oyster mushrooms for the winter with garlic. It will be not just difficult, but even impossible to tear yourself away from this dish.

How to wrap oyster mushrooms in jars for the winter so that you always have a savory snack on hand for boiled potatoes or meat dishes?

Oyster mushrooms – 1 kg;
Garlic cloves – 10 pcs.;
Salt - to taste;
Fresh thyme – 20 g;
Ground black pepper – ½ tsp;
Olive oil;
Ground coriander - a pinch.

Divide the oyster mushroom clusters into individual specimens, cut off the remaining mycelium, and cook for 20 minutes.

Drain the water through a colander, let the mushrooms cool and cut into small pieces.

Place the chopped mushrooms in a bowl, add salt, coriander and thyme, stir.

Peel and slice the garlic, add to the bowl with the mushrooms and mix.

Add ground black pepper and olive oil, mix well and let stand for 15 minutes.

Place in prepared sterilized jars, pour in the remaining mushroom marinade, cover with metal lids and sterilize for 20 minutes.

Cover with plastic lids and let cool slightly at room temperature.

You can take it to the basement, or you can put it in the refrigerator.

It’s worth saying that within a day you can eat the salad – you’ll lick your fingers.

Try to close this salad for the winter at least once, and it will always be on your canning list.

Oyster mushrooms in sour cream

Oyster mushrooms (recipes for preparing them for every taste are collected in the article) can be cooked in sour cream, like wild mushrooms. The result is a delicious gravy addition to any dry side dish.

What ingredients will you need?

For the dish you need to take:

fresh oyster mushrooms – half a kilo;
sour cream, onions and carrots - 170-200 g each;
fresh dill – 30-35 g;
salt, oil.

Instead of dill, other greens to taste are also suitable for the treat.

Step-by-step cooking process

The cooking process includes several stages:

At the very first stage, the washed mushrooms will need to be cut into small pieces. Any hard parts found can be removed.
Onions and carrots must be finely chopped and browned in a small amount of any oil.
When the vegetables in the pan are already soft, you can add prepared mushrooms to them. On low heat, with the lid on, all the ingredients together will cook for about 20-25 minutes. You need to stir the products periodically. It is important that during the process all the moisture from the mushrooms has time to evaporate.
After the specified time has passed, you need to add sour cream and chopped herbs to the pan. You can immediately add salt to taste.

The almost finished treat remains to be kept on the fire a little less than medium for another couple of minutes.

Rules for serving dishes, decoration

The dish is served hot. It’s delicious served on boiled pasta, potato or pea puree.

How to prepare hodgepodge from oyster mushrooms for the winter

How to prepare oyster mushrooms for the winter as hodgepodge - a hearty and tasty preparation that can be added to soups?

We suggest using our recipe and preparing hodgepodge with mushrooms and tomato paste for the winter. Instead of paste, you can also use fresh tomatoes, only in this case you need to peel them and remove the seeds.

Oyster mushrooms – 2 kg;
Carrots – 2 kg;
Sweet bell pepper – 1 kg;
Onion – 1 kg;
Tomato paste – 200 ml;
Water – 2 tbsp.;
Vinegar 9% – 100 ml;
Salt – 3 tbsp. l.;
Vegetable oil – 500 ml;
Ground black pepper – 2 tsp;
Provençal herbs – 2 tsp.

Peel the mushrooms, cut off any remaining mycelium and dirt, rinse under the tap and cut into pieces.

Pour in water and let boil for 20 minutes, skimming off any foam from time to time.

Place in a colander and let drain well.

Peel the carrots, wash and boil in salted water until tender. Remove, let cool and cut into small cubes.

Peel the onion and cut into thin rings, remove the seeds from the pepper and cut into noodles.

Heat oil in a frying pan and add onion and pepper. Let fry over medium heat until golden brown.

Mix mushrooms, onions and carrots in a deep saucepan, add tomato paste, salt and pour in water.

Simmer over low heat for 1 hour, add vinegar, herbs de Provence, ground pepper and let boil for 5-7 minutes.

Place the entire mixture in 0.5 liter jars, cover with lids and sterilize for 40 minutes over low heat.

Roll up the lids, cool at room temperature and place in the basement.

This preparation is stored for 8-10 months and is used for making soups or as an independent vegetable dish.

Preparation of fried mushrooms

A jar of fried mushrooms prepared in this way will not lose its taste and aroma, and guests will be surprised by such an unusual recipe.

To preserve oyster mushrooms, you need to take:

oyster mushrooms – 2 kilograms;
vegetable oil;
salt;
ground black pepper – 1 teaspoon.

First, boil the oyster mushrooms and cut them into cubes. Heat oil in a frying pan, add mushrooms. Fry them until the water evaporates. Add salt, pepper, stir and fry for another 5 minutes.

Place the fried oyster mushrooms in clean jars and pour in the oil that remains in the pan. Cover the container with a lid and sterilize for an hour. After cooking, roll up the jars with metal lids, turn them upside down and cover with a blanket for 2 days. When the workpieces have cooled, they need to be transferred to a cool place.

Oyster mushrooms for the winter in their own juice

How else to cook oyster mushrooms for the winter to make an excellent appetizer for the holiday table? Pickled oyster mushrooms in their own juice is a good option to please your family. The mushrooms turn out crispy, incredibly tasty and juicy.

Oyster mushrooms are stewed in their own juice, and then rolled into jars for long-term storage. You don’t have to roll them up, but let them cool and serve after 2 hours, seasoned with chopped onion and dill.

Oyster mushrooms – 1 kg;
Garlic cloves – 3 pcs.;
Salt;
Sugar – 1 tsp;
Vegetable oil – 4 tbsp. l.;
White wine vinegar – 4 tbsp. l.;
Lavrushka – 3 pcs.;
Allspice and black peas – 3 pcs.;
Dill and parsley – 1 bunch.

Preparing oyster mushrooms for the winter involves several stages.

First, the mushrooms need to be peeled, disassembled, cut and boiled in water with salt for 10 minutes. Next, place the fruiting bodies in a colander and let the water drain.

Place mushrooms cut into pieces into a heated frying pan with vegetable oil. Add wine vinegar, sugar, salt, bay leaf, allspice and black peppercorns, vegetable oil. Stir, cover and simmer over low heat for 15 minutes.

Add diced garlic cloves, chopped parsley and dill to the mushrooms, stir and simmer for 5 minutes.

Transfer the entire mushroom mass into sterilized jars and pour in the remaining marinade.

Close the lid, let it cool completely and only then put it in the refrigerator.

The option of preparing oyster mushrooms for the winter in their own juice will definitely appeal to all your household.

Delicious fried oyster mushrooms - a simple and quick dish for every day

To fry oyster mushrooms appetizingly, you need little - a frying pan, oil, salt and spices. And if you still have a head of onion, the dish will turn out simply excellent. Fried oyster mushrooms also taste delicious with potatoes.

The proportions of mushrooms and potatoes in this recipe are at your discretion, no strict rules. You can also experiment with spices. These mushrooms “respect” freshly ground pepper, garlic, thyme, dill, basil and other herbs.

At the end of frying, you can add a little sour cream or heavy cream - you will get a thick, aromatic sauce that will make the dish even tastier.

The main condition is not to overcook the mushrooms on the fire. Prolonged heat treatment will make them tough.

What ingredients will be needed:

fresh mushrooms (oyster mushrooms) – 300 g;
onions – 1 pc. (moderately large size);
odorless sunflower oil – about 70 ml;
freshly ground black pepper - a pinch (to taste);
table salt – 0.5 tsp. (taste).

Step-by-step cooking method:

Since these mushrooms grow in clusters on trees, you need to separate them by cutting off the thickened base.
If the caps are large, they can be additionally cut into strips of medium thickness. Place the prepared mushrooms in a colander and rinse well under running water. Let the liquid drain.
Meanwhile, cut a fairly large onion into thin half rings. Heat oil in a frying pan and add chopped onion.
Stirring, fry the onion until soft, pour the oyster mushrooms into the pan.
Mix everything. Cook for 3-5 minutes, add salt and pepper. If desired, you can add a little dried garlic.
Fry, stirring occasionally, until golden brown.
Usually cooking takes 12-15 minutes. https://www.. com/watch?v=oL8fOYdXMqs

You can serve immediately after cooking as a side dish or as an independent dish.

Ingredients:

fresh oyster mushrooms – 300-400 g;
onion – 1 pc. (medium size);
sunflower deodorized oil – 1 tbsp. l.;
melted butter - 1 tbsp. l.;
sour cream (fat content 15-20%) – 200 g;
salt, pepper - to taste.

How to cook - step by step instructions:

Wash the mushrooms, dry them a little, separate the caps from the base, leaving almost no stems (they are rough, so they are not suitable for frying).
If you get large ones, you can additionally cut them into several pieces. Pour a spoonful of oil into the pan and turn on the heat. When the frying pan is hot, place the oyster mushrooms in it and spread it over the bottom in an even layer. Cook over medium heat, stirring occasionally. Fry until the moisture has evaporated from the mushrooms.
Meanwhile, cut the onion into quarter rings.
Add onion and melted butter to the pan and stir. Fry, stirring occasionally, until the onion is translucent. When the onion becomes soft and the mushroom pieces are covered with a light crispy crust, sprinkle with pepper, salt, and stir.
After this add sour cream.
It should be of high quality, fatty, tasty. When the sour cream begins to actively boil, reduce the heat level to minimum and cover the pan with a lid. Cook the dish over low heat for 10 minutes. https://www.. com/watch?v=50MYAKihVHg

You can serve the mushrooms immediately after cooking. They turn out very tasty, tender, aromatic.

Necessary products (for 2-3 servings):

potatoes - 4-5 medium-sized tubers;
oyster mushrooms – 300-350 g;
onions – 2 pcs. (small size);
vegetable oil (without additives and odor) – 3-4 tbsp. l.;
salt, ground spices (pepper, ginger, turmeric) - to taste.

How we will cook - step by step:

Peel the potatoes, cut into strips, rinse to remove excess starch in clean cold water. Dry from moisture with a towel.
Finely chop the onion.
Cut the oyster mushrooms off the stems and cut into strips of small width.
Heat enough oil in a frying pan and add the potatoes. Fry over medium heat until golden brown on all sides. At the end, when the potatoes are almost ready, add salt and season with spices.
You can use paprika, turmeric, herbs de Provence, ginger, garlic and other additives to taste.
Place the finished potatoes on paper towels to absorb the fat after frying.
Pour a little more oil into the frying pan and add the onions. Fry until translucent, add chopped oyster mushrooms. Fry for 5-7 minutes until golden brown. Add a little salt and pepper. Add fried potatoes to the mushrooms. Stir and keep the dish on the stove for a couple more minutes. If necessary, adjust to the desired taste with salt and spices. https://www..com/watch?v=QJW1i_TVp2g

By the way, at the end of cooking you can add a few tablespoons of sour cream and bring it to a boil. It will soften the taste and make it more interesting.

You can serve fried potatoes with mushrooms immediately. The aroma is worth it - you'll just be pumped!

List of components:

chicken (breast or legs fillet) – 400 g;
oyster mushrooms (you can take champignons) – 0.5 kg;
onion – 1 pc.;
fresh garlic – 2-3 cloves;
heavy cream (from 20%) – 200-250 g;
greens (onion, parsley, dill - to choose from) - a bunch (small);
vegetable oil - for frying ingredients;
table salt, spices (pepper, basil, thyme, etc.) - to taste.

Cooking technology step by step:

Chop the onion and a few cloves of garlic with a knife.
Place in hot oil and fry until golden brown. Meanwhile, cut the chicken into small pieces. You can use breast or more juicy fillet taken from the legs. Cook, stirring occasionally, for 4-5 minutes until the chicken is crispy on all sides.
Chop and add mushrooms to chicken.
The caps can be left whole, but be sure to cut off the long stems. Mix everything. Fry for about 10 minutes until the liquid has evaporated.
Pour in the heavy cream, add spices and salt, stir. Simmer, covered, over low heat for 5-7 minutes until the sauce thickens.
Add chopped herbs, stir.
https://www..com/watch ?v=idiIHeJRMgo

Done, ready to serve. For a side dish you can cook pasta, rice, potatoes.

The following products will be needed:

oyster mushrooms with large caps – 0.5 kg;
cow's milk – 100 ml;
chicken eggs (category C-1) – 2 pcs.;
wheat flour, premium - 3-4 tbsp. l.;
salt (you can take Adyghe), spices (coriander, pepper);
garlic – 2-3 cloves;
oil - for frying.

Step by step recipe:

Separate large mushroom caps from stems. Beat the mushrooms through the film using a meat mallet. Add salt and season with spices and set aside for now.
Prepare the batter.
To do this, pass the garlic through a press and place it in a deep bowl. Send 2 eggs there, add a little salt and spices. Beat with a whisk, gradually adding flour. Then dilute the batter with lukewarm milk. You may not need the entire amount of liquid - the batter should be fluid but enveloping.
Pour enough oil into the pan so that the mushroom chops float in it.
Heat it over moderate heat. Dip the broken caps into the batter and immediately lay them out to fry. Cook on both sides until golden brown. https://www.. com/watch?v=4PK9Xsp5CY0

Place the finished mushrooms on napkins, which will absorb the fat from their surface. Serve warm or cool.

recipe

Bon appetit!

Source: https://molokook.ru/zharenye-veshenki/

Method for preparing oyster mushroom caviar for the winter

There is a rather original way to prepare oyster mushrooms for the winter - this is caviar. It will become a favorite delicacy in your kitchen and part of a healthy diet.

Oyster mushrooms – 1 kg;
Onion – 6 heads;
Water – 1 l;
Refined vegetable oil;
Vinegar 9% – 50 ml;
Salt;
Ground black pepper – 1 tsp;
Greens (to taste) – 1 bunch.

Divide the oyster mushrooms into individual specimens, cut off the lower part, wash and place in boiling water. Boil for 20 minutes, skim off the foam often, drain in a colander, and let cool.

Grind in a meat grinder and place on a hot frying pan.

Fry over medium heat until the liquid evaporates.

Peel the onion, cut into half rings and fry in vegetable oil until golden brown.

Mix chopped mushrooms with onions, add vinegar, a little vegetable oil, salt and ground pepper. Stir, fry over low heat for 15 minutes.

Chop the greens and add to the caviar, mix thoroughly and turn off the heat.

Place the finished caviar into sterilized jars and sterilize for 20 minutes in boiling water.

Close the lids, let cool and put in the refrigerator.

Now you know how to prepare oyster mushrooms for the winter in the form of caviar. Try making it even from store-bought oyster mushrooms and make sure that caviar is one of the best preparations in your cookbook.

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.

How to properly prepare oyster mushrooms for the winter: hot salting option

We suggest you familiarize yourself with the recipe for how to cook oyster mushrooms for the winter. This option of hot pickling is one of the most popular among lovers of mushroom dishes.

Oyster mushrooms – 1 kg;
Salt – 1 tbsp. l.;
Table vinegar 9% - 50 ml;
Carnation – 4 inflorescences;
Black peppercorns – 7 pcs.;
Allspice – 5 pcs.;
Lavrushka – 4 pcs.;

To know how to properly prepare oyster mushrooms for the winter using the hot salting method, you need to prepare a special spicy brine in which the fruiting bodies will be boiled. The oyster mushrooms will be pickled in this brine.

Cut the peeled oyster mushrooms into large pieces, add to boiling water and boil for 15 minutes.

Drain the water, pour the oyster mushrooms with a second water so that they are slightly covered.

As soon as the water boils, add all the spices from the recipe and let the brine boil for 10 minutes.

If someone likes sweet and sour marinades, then you can add 1.5 tbsp to the brine. l. Sahara.

Place the mushrooms along with the marinade into prepared sterilized jars with a large spoon.

Cover with nylon lids, let cool completely and place in a cool place.

Soup with oyster mushrooms and champignons

Oyster mushrooms, the recipes for which are varied, can be made the basis of a delicious soup.

Usually in this dish they are combined with champignons.

What ingredients will you need?

For the dish you need to take:

oyster mushrooms and champignons (fresh) – 130-150 g each;
onions, potatoes, carrots - 1 pc.;
rice – 60-65 g;
oil, salt, spices.

For the indicated amount of food, take approximately 1 liter of filtered water.

Step-by-step cooking process

The cooking process includes several stages:

From onions and carrots, chopped in any way, you will need to prepare a ruddy golden fry. Vegetables need to be cooked, stirring constantly, until they become soft and covered with a light, appetizing crust.
Separately, you need to fry the mushrooms until golden brown. The very large ones can be cut into several pieces.
When the water on the stove boils, you can add thoroughly washed rice, frying pans, salt and spices for the soup. Also immediately pour the diced potatoes into the pan.

The treat will be cooked until the cereal is ready and the potatoes are soft.

Rules for serving dishes, decoration

The soup is served hot. It needs to be poured into plates and sprinkled with fresh chopped herbs to taste.

Recipe for how to cook oyster mushrooms for the winter in a cold way

The following recipe for preparing oyster mushrooms for the winter is another popular option. In this case, the mushrooms are not subjected to heat treatment. Here the main preservative will be salt, and spices will give the oyster mushrooms a light and spicy flavor.

Oyster mushrooms – 2 kg;
Salt – 300 g;
Bay leaf – 4 leaves;
Black peppercorns – 10 pcs.;
Carnation – 4 inflorescences.

How to prepare a cold oyster mushroom recipe for the winter so that the whole family can enjoy this snack in winter?

Pour an even thin layer of salt into the bottom of an enamel pan.

Clean the oyster mushrooms from the mycelium, take them apart individually and cut (if the mushrooms are large), leave the small ones whole.

Place the first layer of mushrooms, caps down, directly on the salt.

Salt the mushrooms, throw in some of the spices and add the mushrooms again.

Carry out these steps until the oyster mushrooms and spices run out.

Be sure to sprinkle the top layer of mushrooms with salt and spices.

Cover the mushrooms with gauze folded in several layers and place pressure on it, such as a jar of water.

Salting takes place at room temperature for 5 days.

Take the mushrooms to the cellar, and after 20-25 days they can be consumed.

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.

Recipe for oyster mushrooms for the winter in Korean with step-by-step photos

The Korean version is another very interesting and piquant recipe for preparing oyster mushrooms for the winter. This snack turns out to be very tasty and healthy, and believe me, it will not be superfluous on your table.

Oyster mushrooms – 2 kg;
Carrots – 4 pcs.;
Garlic cloves – 5 pcs.;
Salt – 2 tbsp. l.;
Vegetable oil – 100 ml;
Vinegar 9% – 100 ml;
Korean vegetable seasoning – 2 tbsp. l.

We invite you to look at the recipe for oyster mushrooms for the winter with step-by-step photos.

Divide the oyster mushrooms into individual mushrooms, cut off the mycelium and cut into pieces.

Boil in water with salt for 15 minutes, drain in a colander and cool.

Peel the carrots, grate them on a Korean grater, mix with mushrooms, and then pour in vinegar and oil.

Peel the garlic, squeeze it onto the mushrooms and mix.

Add salt, add Korean seasoning and mix thoroughly.

Place the entire mixture in glass jars or plastic food containers and refrigerate.

Store in the refrigerator for no more than 2 months. Although you won’t even need this time, since the Korean oyster mushrooms will go away in 2-3 days.

Salad with oyster mushroom

The basis of this unusual appetizer is mushrooms fried until golden brown.

What ingredients will you need?

For the dish you need to take:

oyster mushrooms – 130-150 g;
boiled eggs, fresh cucumbers, white onion (small) - 2 pcs.;
sour cream - 3 tbsp. l.;
parsley – 6-7 sprigs;
salt, oil, spices.

Instead of fresh cucumbers, you can use the same amount of pickled ones.

Step-by-step cooking process

The cooking process includes several stages:

The lower parts of the mushroom stems need to be cut off. And chop the rest into small pieces.
Eggs that have been boiled to a firm yolk in advance must be chopped into miniature cubes.
The cucumbers will need to be cut into thin long pieces.
Peeled onions are chopped into cubes and fried in a small amount of oil along with mushrooms. The mass should turn out rosy. You need to add salt to taste and mix again.
All prepared ingredients are sent to a common container. The last thing to add is chopped herbs and spices.

All that remains is to season the salad with salted sour cream and mix its ingredients thoroughly.

Rules for serving dishes, decoration

You can serve the prepared appetizer either in a large salad bowl or in portioned bowls. It’s delicious to try the treat either warm (with the onion and mushroom frying still not cooled) or thoroughly chilled.

What else can you do with oyster mushrooms for the winter?

What can you do with oyster mushrooms for the winter to decorate holiday tables with an incredibly tasty preparation? We offer a recipe for preparing oyster mushrooms for the winter with photos.

This version of pickled mushrooms is a simple and quick preparation.

Oyster mushrooms – 1 kg;
Water – 500 ml;
Vinegar – 5 tbsp. l.;
Dried dill – 3 tbsp. l.;
Lavrushka – 2 pcs.;
Black peppercorns – 3 pcs.;
Sugar – 2 tbsp. l.;
Salt – 1 tbsp. l.;
Vegetable oil;
Carnation – 2 inflorescences.

Cut the oyster mushrooms into small pieces, put them in boiling water and boil for 15 minutes.

Add sugar, salt, oil and all spices except vinegar to the mushrooms. Let the mushrooms boil in the marinade over low heat for 10 minutes.

Gently add vinegar, boil for 10 minutes and turn off the heat.

Place the mushrooms in jars and close with nylon lids.

Cool and store in the cellar.

Preparing the salad

Solyanka with oyster mushrooms is an incredibly tasty and beloved dish by many. According to reviews, this preparation for the winter rarely survives into the cold weather. And not because it is poorly stored, but because it is impossible to resist trying it. To prepare hodgepodge, prepare the following ingredients:

5 kg of white cabbage;
1 kg of onion;
3 kg of boiled mushrooms;
any tomato sauce in an amount of 500 ml;
10 pieces. bell pepper;
1 kg carrots;
200 g granulated sugar;
125 g table salt;
500 ml vegetable oil;
10 bay leaves;
vinegar essence in the amount of 1 tbsp;
clean water approximately 0.3 l.

The recipe for preparing oyster mushrooms for the winter looks something like this.

Wash the mushrooms under running water, peel and cut. Then boil for about 20 minutes in lightly salted water.
Take a larger container. Chop the cabbage there and grate the carrots.
Grind the onion and pepper. Mix with other vegetables.
Pour sauce, oil and water into prepared vegetables. Add salt.
Place on low heat. Let it simmer for about 1.5 hours. To prevent vegetables from burning, they need to be stirred periodically.
Combine mushrooms with vegetable mixture. Leave to cook for another half hour.
When about 15 minutes remain until done, add vinegar. Mix well.
Prepare jars in advance - wash and sterilize.
Place the finished dish in jars and close the lids tightly. Wrap it well in a blanket and leave to cool. Can be stored in a cool place.

This set of products yields about 9 liters of hodgepodge.

What mushrooms are suitable for freezing?

Before you start harvesting, namely freezing oyster mushrooms, you need to purchase high-quality forest fruits (or grown artificially). Both the taste of subsequently prepared dishes and the shelf life of the stocks themselves depend on the age and freshness of the product.

Please pay attention to the following recommendations:

Always choose young specimens of mushrooms - away with the fluffy caps, they spoil faster and have a rigid structure. Take the fruit, carefully break the cap and look at the break - the flesh should be dense, light, and juicy.
Each selected mushroom must be carefully checked by smell - it is important to exclude “representatives” with an unpleasant odor, questionable spots or cracks on the surface, as well as severe damage.
Pay attention to the leg, it should be dense, short, with a neat cut. Keep in mind that it is not customary to cook the legs of oyster mushrooms due to the “rubbery” pulp.

If all conditions are met, you can start freezing.

Canning oyster mushrooms baked in the oven

An equally original recipe that we recommend you try. The preparation tastes excellent: both guests and family will be delighted!

Oyster mushrooms – 1 kg;
Water 300 ml;
Salt – 1 tsp;
Vinegar – 2 tbsp. l.;
Bay leaf - 5 pcs.;
Black peppercorns – 10 pcs.;
Allspice – 5 pcs.;
Garlic – 3 cloves;
Dill (seeds) – 2 tsp.

Cut the washed oyster mushrooms into pieces, drain and place on a baking sheet greased with vegetable oil and lined with food foil.

Place the baking sheet in the oven and bake at 200°C for 40 minutes.

Prepare the marinade: dissolve salt in boiling water, add vinegar and chopped garlic, as well as dill seeds and a mixture of peppers, let it boil.

Place the oven-baked mushrooms in half-liter jars and pour in the marinade.

Cover with plain plastic lids and let cool.

Place in the refrigerator and wait a day until the mushrooms are ready to eat.

We have presented just a few recipes for preserving oyster mushrooms for the winter. All you have to do is choose the option you like and start preparing it. However, no matter what you choose, oyster mushroom preparations taste excellent and do not lose their nutritional properties.

Nutritional experts say that oyster mushrooms are the healthiest mushrooms, which in their taste, nutritional value, and content of nutrients are practically not inferior to the famous porcini mushrooms and champignons. One of the main advantages of oyster mushrooms is that you can grow them at home. For example, they grow well on a balcony, on a loggia, in a secluded shady place on the edge of a personal plot. In order to become the owner of a home mushroom farm, you just need to purchase mycelium or mycelium on the Internet - the peculiar threads from which adult mushrooms grow.

In fact, mushroom mycelium is an analogue of the seeds from which plants emerge. The mycelium is planted and regularly watered, and if necessary, it is fed. Gradually, mushrooms suitable for human consumption begin to appear in this place. If oyster mushrooms grow in a favorable place, the harvest is sometimes very large. To preserve it, housewives resort to various tricks. Oyster mushrooms are dried, salted and pickled. Most lovers of homemade preparations prefer the marinating option. Oyster mushrooms, pickled at home, have a delicate taste with a piquant sourness. Such mushrooms add variety to any menu.

What can you serve with oyster mushrooms?

With the onset of autumn, many housewives are thinking about how to preserve oyster mushrooms for the winter, because pickled mushrooms grown at home are a wonderful decoration for the New Year and Christmas table. The main advantage of pickled mushrooms is that they are suitable for almost any food and any drink (except for grape wines, sweet and semi-sweet). Here are some options for interesting dishes with mushroom pickles:

Pickled oyster mushrooms with boiled potatoes and salted (pickled) vegetables: cucumbers, tomatoes, zucchini or squash;
Yeast pies with mushrooms;
Roast meat with a side dish of oyster mushrooms and potatoes (rice, buckwheat, pasta);
Vegetarian pilaf with the addition of salted and pickled mushrooms;
Assorted mushrooms on a plate, served as an appetizer with vodka or other grain-based drinks.

Any housewife can choose the appropriate option for herself. If pickled mushrooms are intended to decorate a holiday table, they can be used to decorate salads and main courses. It is advisable to eat oyster mushrooms with black or white bread (or pasta), because this promotes better absorption of salty and pickled foods. You should not drink the marinade , no matter how tasty it may seem. A high concentration of vinegar in this liquid can negatively affect the functioning of the gastrointestinal tract. However, some representatives of the stronger sex neglect this rule, as they consider mushroom or vegetable brine the best cure for a hangover.