The Chinese compare marinated oyster mushrooms with oysters, considering them to be an exquisite dish. For the price, these mushrooms are more affordable than many others. If they are well prepared, hardly anyone can refuse such a treat. Fast marinated oyster mushrooms can serve as a separate dish or to complement the garnish, to be part of salads. Often they are served as a snack in vodka or other strong drinks. Even a novice chef can cope with the preparation of this tasty, appetizing and wholesome food if they know the details of the technology.
Cooking Features
The process of cooking marinated oyster mushrooms in a fast way is not complicated, but it has several nuances. If you want the result to not disappoint, you need to adhere to several rules.
- The legs of oyster mushrooms are denser than caps, it takes considerable time to prepare them. Often, only caps are marinated in a fast way, and legs can be put on traditional mushroom caviar.
- Care should be taken when washing oyster mushrooms, as the caps of the adult mushrooms crumble. It is recommended to wash the mushrooms under running water, put them in a colander. Pre-fungi are cut from the roots.
- For cooking in a fast way, try to choose young mushrooms. They have a more delicate flavor, they prepare faster, they do not crumble.
- Oyster mushroom cooking technology involves cooking in marinade. At the same time, there is foam on the surface that needs to be removed.
- For cooking oyster mushrooms do not recommend using aluminum cookware. This material comes in contact with acids, forming harmful substances. The use of aluminum utensils also has a negative effect on the organoleptic properties of the finished dish: the mushrooms acquire a metallic taste.
- After cooking, the oyster mushrooms are transferred to a container in which they will continue to pickle, and they are poured with marinade or oil. Suitable plastic containers, ceramic and glass forms, cans. For marinating 1 kg of oyster mushrooms, it is necessary to prepare a jar or other container with a volume of at least 1, 2 liters, although sometimes they can be placed in a liter container.
Marinated oyster mushrooms are stored exclusively in the refrigerator. Sometimes they do not spoil for two weeks or more, but it is still safer to eat them during the first week.
Simple recipe for pickled instant oyster mushrooms
Composition:
- oyster mushrooms - 1 kg;
- water - 0, 6 l;
- salt - 40 g;
- sugar - 20 g;
- refined vegetable oil - 20-40 ml;
- table vinegar (9 percent) - 100 ml;
- bay leaf - 1-2 pcs .;
- black pepper peas - 3-5 pcs .;
- Carnation - 2-3 pcs.
Method of preparation:
- Cut the oyster mushrooms from the root, rinse, put on a towel so that they dry out a little.
- Cut off the legs of the mushrooms for other uses. Cut the large caps into 2-4 pieces, leave the caps of young mushrooms intact.
- Boil water, dip oyster mushrooms into it, add sugar and salt.
- Boil 10 minutes, removing the foam protruding on the surface.
- Pour in vinegar, add spices. Continue to boil the mushrooms for 20 minutes over low heat.
- Remove the pot of oyster mushrooms from the heat. Catch the mushrooms with a slotted spoon or fold in a colander.
- Transfer the mushrooms to a prepared pickle container.
- Fill with oil.
- Close the container tightly and store in the refrigerator.
You can take a sample in a day. Marinated oyster mushrooms will taste better if mixed with onions and sprinkled with herbs when serving. Vegetable oil is also not superfluous.
Oyster mushrooms marinated in Korean
Composition:
- oyster mushrooms - 0, 5 kg;
- champignons - 0, 5 kg;
- carrots - 0, 2 kg;
- table vinegar (9 percent) - 60 ml;
- salt - 20 g;
- refined vegetable oil - 20 ml;
- seasoning for Korean carrots - 15 g;
- garlic - 2 cloves;
- hot pepper - to taste.
Method of preparation:
- Wash and dry champignons and oyster mushrooms. If you want to get a snack with a delicate taste, cut off the legs of oyster mushrooms.
- Dip the mushrooms in boiling water. Cook for 20 minutes, removing the foam.
- Throw the mushrooms in a colander. Wait for them to cool.
- Finely chop the mushrooms with a knife. Put in a container in which you plan to marinate.
- Wash, peel carrots. Crush it grated for cooking Korean salads.
- Pass garlic through a press. Add pepper, salt, and sugar to it. Fill with oil and vinegar. Mix thoroughly.
- Fill the marinade with mushrooms and carrots, stir. Close the container with a lid, put it in the fridge.
The appetizer will be ready for use after 24 hours, but on the third day it will be even tastier. This variant of pickled oyster mushrooms will be enjoyed by the lovers of savory snacks.
Oyster mushrooms marinated with lemon juice
Composition:
- fresh oyster mushrooms - 0, 5 kg;
- water - 0, 25 l;
- vegetable oil - 50 ml;
- table vinegar (9 percent) - 60 ml;
- lemons - 2 pcs .;
- garlic - 5 cloves;
- sugar - 5 g;
- salt - 10 g;
- bay leaf - 2 pcs .;
- allspice peas - 3 pcs .;
- Pepper bitter peas - 5 pcs.
Method of preparation:
- Wash the oyster mushrooms. Cut the roots. Legs can be left, but then the marinating mushrooms will last longer.
- Boil water, dissolve salt and sugar in it. Add bay leaf, peppercorns.
- Dip the oyster mushrooms in the marinade. Wait until it boils, boil for 5-10 minutes. Do not forget to remove the foam.
- Add vinegar and lemon juice. Continue cooking for another 10-15 minutes.
- Pour in the butter, add garlic sliced into thin plates, mix. Leave the oyster mushrooms in the marinade until it cools. If oyster mushrooms marinated without legs, they can be immediately served to the table. If you decide to leave the legs, put the mushrooms in the fridge and wait another 2-3 hours.
This is one of the fastest ways to cook pickled oyster mushrooms, but they are no worse for this recipe than for others.
Oyster mushrooms marinated in a fast way is a tasty snack that almost everyone likes. It can be served for alcohol and separately. It goes well with potatoes and meat, many other products.
