Oyster mushroom - a product of home farming. Growing volumes of them grow from year to year, prices have already fallen below all possible wishes. Why not take a closer look at them? Mushrooms are like mushrooms with their characteristic taste and aroma. Take it and cook it, recipes can be adapted from traditional cuisine, for example - mushroom caviar. Would you like to try?
Oyster Caviar - General Cooking Principles
• Both fresh and salted oyster mushrooms are used in cooking. Caviar can be put out in a frying pan, cooked in a slow cooker, or stewed for a long time in the oven.
• Fresh oyster mushrooms are often sold along with mycelium, which should be cut first. Without fail, the mushrooms are thoroughly washed under the pressure of warm water, and then dried from its residues in a colander. The skin from the caps is not cleaned, as it does not affect the softness of the prepared mushrooms.
• Salted mushrooms are soaked in cold water before use, and fresh ones may need to be boiled beforehand. After preliminary preparation, the mushrooms are ground according to the recipe and fried with onions, which is added to the dish in almost all recipes. Lightly fried onions give the snack extra juiciness.
• The finished caviar is interrupted by a blender or twisted in a meat grinder. The grinding method depends on what consistency you want to achieve - uniformity or grain.
• Oyster mushroom caviar is a light, nourishing, nutritious dish that can be an excellent sauce for fish or baked potatoes. This snack can be spread on bread and serve to a cup of tea.
A simple recipe for mushroom caviar from oyster mushrooms
Ingredients:
• fresh oyster mushrooms - 600 gr .;
• head of salad onions;
• ground pepper, dried garlic and salt;
• 50 ml of sunflower oil well purified;
• large sweet carrot.
Cooking Method:
1. Coarse grains rub carrots. Washed, dried mushrooms cut into thin strips, shred the onion in small amounts.
2. Using a saucepan or a thick-walled frying pan, fry the onions in vegetable oil first, lightly fry. Do not fry until golden brown, bring only to transparency. 3. Then add chopped carrot to the onion and continue cooking, stirring. Carrots, like onions, should not be fried, so periodically mix the vegetables.
4. To the softened vegetables, place the mushrooms, mix and cook over medium heat, until the moisture under the mushroom mass evaporates. Then lower the heat, lightly pepper it, add some salt to your taste if necessary, and bring it to readiness under the lid.
5. Remove from the heat, season the dish to your taste with dry garlic, cool and sap with a blender until you get the desired consistency.
Oyster Caviar with Tomato Paste
Ingredients:
• one kilogram of fresh oyster mushrooms;
• 6-7 green onions feathers;
• 70 gr. unsalted tomato;
• small carrot;
• tablespoon salt “Extra”;
• 25 gr. Sahara;
• spoon of wine vinegar;
• vegetable, preferably unrefined oil.
Cooking Method:
1. Cut the green onion into very thin rings, rub the carrot on a medium grater.
2. Rinse the mushrooms, dry well in a colander, cut into medium-sized slices.
3. Shred the green onions in a frying pan, pour in a couple of tablespoons of oil and fry, do not forget to stir.
4. After about three minutes, add a carrot to the onions, and continue cooking all together for another three minutes.
5. After that, put the slices of mushrooms in the pan. Cook, without covering with a lid, until all the released juice is completely evaporated.
6. Stir thoroughly, add the tomato, and pour 400 ml of filtered water. Sweeten, salt, pour in wine vinegar and bring to readiness, leaving to simmer over low heat under the lid.
Spicy mushroom caviar from salted oyster mushrooms
Ingredients:
• 100 gr. salted oyster mushrooms;
• large clove of garlic;
• 15 ml of lean frozen oil;
• table vinegar - 7 gr .;
• small onion;
• to taste ground pepper;
• several onion feathers.
Cooking Method:
1. Put the salted mushrooms in a bowl and cover with clean cool water. After half an hour, rinse well, again with cold water and dry it from its remnants, placing it in a colander.
2. In oil, fry chopped onion to a light blush. Transfer to it the mushrooms twisted in the meat grinder and, stirring occasionally, fry for 20 minutes. 3. In the ready-made mushroom appetizer add garlic, chopped on a fine grater, lightly pepper and season with vinegar.
4. Remove the sample, add salt if necessary, transfer to a small salad bowl and sprinkle with finely chopped greens.
Oyster mushroom caviar with fresh tomatoes
Ingredients:
• kilogram of fresh mushrooms (oyster mushrooms);
• two medium onions;
• two spoons of lemon juice;
• carrot - 2 root vegetables;
• 300 gr. ripe fleshy tomatoes;
• garlic;
• non-aromatic vegetable oil - 150 ml.
Cooking Method:
1. Rinse cleaned mushrooms and dry well from moisture. Then cut into small slices, put in a frying pan and fry in a small amount of vegetable oil, cool.
2. Finely chop the onion, peel off the tomato and cut the flesh into small cubes. Carrot grate into large chips.
3. In the oil until soft, fry the carrots with onions. Then add chopped tomatoes and simmer everything together under the lid for at least seven minutes. At the end, add the finely chopped garlic, mix well, stew for another minute and remove from the heat, cool.
4. Mix the cooled vegetables with roasted mushrooms, chop with a blender to the desired consistency and transfer the resulting mass to the pan.
5. Salt, always taking a sample, and simmer on minimum heat for about half an hour. Three minutes before the readiness, lightly pepper, add freshly squeezed lemon juice, you can add chopped greens.
The simplest recipe for oyster mushroom caviar for the multicooker
Ingredients:
• 300 gr. oyster;
• butter - 100 g .;
• 1 bitter onion;
• ground allspice - to taste;
• large carrot.
Cooking Method:
1. Carefully clean the mushrooms from possible debris, disassemble them, rinse well and dry. Slice the oyster mushrooms in small thin strips and put them in the cooking bowl.
2. Add the finely chopped onions and thin carrot straw. Pour in a large spoonful of pure sunflower oil and run the “Quenching” mode on the multicooker for half an hour.
3. At the end of the program lightly salt it and immediately twist in a meat grinder.
4. In a warm mass, mix in lightly melted butter and transfer the mushroom snack to a dry glass jar. Cover with a capron lid. Store in the “warm” chamber of the refrigerator.
Fragrant caviar of oyster mushrooms in the oven
Ingredients:
• one and a half kilograms of fresh mushrooms;
• 180 gr. olive or very pure sunflower oil;
• Lavrushka - 4 leaves;
• two large carrots;
• bitter onions - 2 heads;
• 60 ml of food, 9% vinegar;
• 4 black peppercorns;
• a quarter of a spoonful of ground hot pepper.
Cooking Method:
1. Pour dried, dried mushrooms with cool water only, add a little salt and put on intense heat. Constantly collecting the resulting foam, bring to a boil, then reduce the heat and boil it with a minimum boil of 10 minutes. Pour the entire contents of the pan into a colander and leave in it to all the moisture of the glass.
2. On two spoons of vegetable oil, in a frying pan until golden brown fry the chopped onion and large carrot chips.
3. Grind boiled oyster mushrooms with a large grid of grid cells and mix thoroughly with roasted vegetables.
4. Pour the resulting mass, removing the sample, add spices, lavrushka, stir well again and put in a heat-resistant form.
5. Pour in the remaining butter and place in a hot oven for an hour and a half. Then take out, pour in the vinegar, mix and put back in the oven for another quarter of an hour.
Canned oyster mushrooms with mustard
Ingredients:
• oyster mushrooms - 1.5 kg;
• 100 gr. refined vegetable oil;
• a tablespoon of the finished non-acute mustard;
• five tablespoons of 5% vinegar;
• pepper hammers to taste;
• lemon acid.
Cooking Method:
1. Disassemble the oyster mushrooms, remove residual process waste and rinse well with warm water.
2. Put the mushrooms in the pan and pour 1.5-2 liters to them. water. Salt, add citric acid, based on the calculation of 4 grams of "lemon" and 40 grams of salt per liter of water.
3. On an intense fire, bring to a boil, then reduce the level of the flame and continue cooking at a very low boil for a quarter of an hour, constantly removing the foam.
4. Mince the mushrooms, fold them in a colander and leave in it for a while, so that the mushroom decoction is completely gone.
5. Grind oyster mushrooms grind with a grinder with a large grill, or chop with a knife and fill with vegetable oil. 6. Add mustard mixed with vinegar, lightly salted and seasoned to your taste, mix.
7. Prepare the prepared mushroom snack in sterile half-liter jars and place it sterilized in a large container, on the bottom of which you should lash a thick towel beforehand. On the hangers, fill the filled containers with hot water and wait for it to boil. To prevent boiling liquid from getting inside, be sure to cover the jars with sterile caps and adjust the heat so that the water only boils slightly.
8. Sterilize containers for at least 45 minutes. Then carefully remove and seal the covers tightly.
Oyster Caviar - cooking tricks and helpful tips
• Be sure to soak the salted mushrooms. Excess salt will not allow them to soften enough when extinguishing, and in addition, the appetizer can be salty.
• Do not overcook onions with carrots. They are added to give the dish extra juiciness. If the vegetables are too dry or overcooked, not only the taste will suffer, the expected characteristic aroma will also be lost.
• If you decide to preserve caviar from oyster mushrooms, be sure to sterilize containers before and after packaging. If you do not want to mess around with sterilization in water for a long time, put containers filled with mushroom caviar in a cold oven and soak in it for at least 20 minutes. The temperature should not fall below 150 degrees. Then gently remove and seal hermetically with sterile caps.
