Pickled oyster mushrooms

Thursday, April 30, 2020

A simple and quick recipe with which you will learn how to pickle mushrooms. Savory, quite crispy and special marinated oyster mushrooms with onions and garlic are a good cool appetizer for any table. Prepare – you won’t regret it!

Oyster mushrooms (unlike champignons) are not eaten raw (due to the content of chitin, which is difficult to digest), so it is important to heat them. The best oyster mushrooms are the freshest and not stale. Maximum – up to 3 days from the date of collection. That is why constantly study the information on the packaging.

The amount of sugar, salt, oil and vinegar, in my opinion, is perfectly chosen in this recipe, but you can constantly adjust the layout of goods to your own taste. Regarding acidity: I tried pickling oyster mushrooms with lemon juice, wine vinegar and apple cider vinegar. But it tastes best with table vinegar (you can take a much lower percentage, or use vinegar essence, but add it in the correct ratio).

By the way, after marinating, onions come out crispy and very tasty - be sure to add them. Bay leaves and allspice are aromatic additions. Alternatively, you can try mustard seeds, cloves (very carefully), dark or hot peppers, and herbs. Experience in the kitchen is welcome!

Ingredients:

Making a dish step by step:

To make delicious pickled mushrooms according to the usual and quick recipe, we will need the following ingredients: oyster mushrooms, water, onions, garlic, table vinegar (9%), refined vegetable oil (I used sunflower) oil, sugar, salt, bay leaf and aromatic pepper.

Let’s immediately prepare the marinade for the oyster mushrooms. To do this, pour a couple of tablespoons of vegetable oil into a saucepan or saucepan, add 1 tablespoon of sugar and 1 teaspoon of salt, bay leaf and 5 peppercorns.

Fill with 300 milliliters of drinking water and place on medium heat. Stirring, let the salt and sugar dissolve completely.

Meanwhile, wash the oyster mushrooms (500 grams) under cool running water. These are fairly clean mushrooms, so you won’t have to spend a long time creating this. You can wash the mushrooms directly in clusters or immediately take them apart one at a time - whatever is comfortable for you. If they are large, we cut the unblemished oyster mushrooms into smaller pieces, and use the medium and small ones entirely. They write that the base and legs of oyster mushrooms are quite dense, so some people simply cut them off and throw them away. I think it depends on the maturity of the mushrooms. For example, my oyster mushrooms were young and I used virtually everything without a trace (in the photo on the left there is a small amount of waste).

Place the cooked mushrooms into the bubbling marinade, stir and bring to a boil. Be sure to skim off the foam and continue cooking over low heat for 10 minutes.

Almost immediately, the oyster mushrooms will decrease in volume and settle. After 10 minutes, add 2 tablespoons of vinegar and continue to cook at low boil for another 5 minutes.

Turn off the heat and let the mushrooms stand for 5 minutes so that the marinade cools slightly.

During this period of time, peel the onion and a couple of large cloves of garlic. Cut them arbitrarily and put them in a saucepan.

Stir and leave the mushrooms with onions and garlic on the table until they cool completely. In fact, pickled oyster mushrooms are ready to eat, but I advise you to let the mushrooms cool for another 3-4 hours in the refrigerator (then they will become even tastier).

Marinated oyster mushrooms with onions according to this simple and spirited recipe turn out to be tasty, elastic and special. Store them in the refrigerator in a sealed container for no more than 5 days and serve as a cool snack. Cook for your health and bon appetit, friends!

Pickled oyster mushrooms

Mushrooms are a very nutritious and necessary product. They are rich in a huge amount of vitamins, minerals and have the highest energy value. You can cook a lot of different things from mushrooms: fry, boil, bake, create a julienne, pickle and, of course, marinate.

Modern housewives have learned to pickle even oyster mushrooms. These mushrooms are grown using the factory method. Below is a selection of the most delicious recipes. Whatever option you choose, the dish will certainly be fragrant and very tasty.

The most delicious pickled oyster mushrooms at home - step-by-step photo recipe

Let's look at a very common method for quickly pickling oyster mushrooms. The suggested size of goods includes 2 liter plastic buckets. For pickling, it is better to take mushrooms with medium caps; very large ones will need to be cut. Try not to overcook the oyster mushrooms so that they retain their own taste and density.

Ingredients

Oyster mushrooms: 2 kg
Bay leaf: 10 pcs
Dark pepper: 20 peas
Allspice: 15 peas
Carnation: 10 inflorescences
Mushroom decoction: 1.5-2 l
Sugar: 50 g
Salt: 60 g
Vinegar 9%: 10 tbsp.

{Instructions} manufacturing

Wash the fresh mushrooms and dry them on a kitchen towel. Leave the bunches whole; no need to cut them.

In a large saucepan, bring water to a boil. Throw in the mushrooms and cook for a quarter of an hour after boiling without salt, sugar or spices.

Place the boiled oyster mushrooms in a colander and let cool.

While the mushrooms are cooling, adjust the marinade. Measure out 2 liters of mushroom broth, salt, sugar, add all the spices. Boil for 5 minutes, turn off the heat, add vinegar.

We separate the cooled clusters into individual mushrooms, and cut large ones in half. Place in containers and fill with marinade. We put the prepared snack in a cold space. The next morning the mushrooms are ready to eat.

Pickled oyster mushrooms - regular recipe

This marinating recipe requires mushrooms, seasonings and vinegar. The manufacturing method is not very difficult, but requires painstaking adherence to proportions and technological criteria.

Products:

Oyster mushrooms – 1 kg.
Granulated sugar – 1 tbsp. l.
Salt – 2 tbsp. l.
Bay leaf – 2 pcs.
Garlic – 1-3 cloves.
Cloves – 4 pcs.
Dark peppercorns – 4 pcs.
Vinegar - 4 tbsp. l.

Development:

Carefully wash the mushrooms, cut large oyster mushrooms, and marinate medium and small ones whole. Pour boiling water over it and leave for a while.
Place in a saucepan and add filtered water. Place on fire; after boiling, foam will begin to form. It will be insignificant, but housewives advise removing the foam so that the marinade remains transparent in the future.
Add all spices, salt and sugar, cook for 20 minutes. At the very end of cooking, carefully pour in the vinegar.
Cool the finished pickled oyster mushrooms slightly and divide them into containers (you will get 2 half-liter jars). The marinade should cover the mushrooms completely.
You can pour a couple of tablespoons of oil into each jar to form an oil film on top. Cork. Store in the refrigerator, after a day you can eat it.

These mushrooms are quite good with baby boiled potatoes, served with butter and dill!

Recipe for quick pickled oyster mushrooms

From time to time, the hostess can become a true sorceress. For example, during the day one of the household members expressed a dream about pickled mushrooms, despite the fact that there were no such supplies in the house, and by the evening they were already on the table, entertaining the whole family. According to the following recipe, only 8 hours is enough for pickling oyster mushrooms.

Products:

Fresh oyster mushrooms – 1 kg.
Sugar – 2 tbsp. l.
Salt – 1 tsp.
Onions - 2 large heads.
Garlic – 2 cloves.
Vinegar 9% – 30 ml.
Water – 0.5 tbsp.

Development:

Wash the freshest mushrooms, cut them from the bunch, cut them into small pieces; small oyster mushrooms can be pickled whole.
Place in a saucepan with water, add salt, and boil for 15 minutes.
Prepare the marinade - pour water into a small container, add salt and sugar, stir until dissolved, pour in vinegar and put in garlic cloves passed through a press.
Peel the onion, wash it, cut it into very thin half rings, mash it so that it releases the juice.
Place the cooked mushrooms in a colander.
Place half of the chopped onion in the marinating container. Place a layer of oyster mushrooms on it. Pour over the marinade. Spread the remaining onion sparingly on top.
Cover and press with pressure. Place in the refrigerator.

Serve the same day for a family dinner, the household will be amazed - after all, dreams come true quickly!

Very tasty pickled oyster mushrooms for the winter in jars

Oyster mushrooms are still a new product for almost all housewives, but in the cuisine of some countries there are recipes for making various dishes from them. The pickled oyster mushrooms are especially great - they don’t fall apart, retain their shape and have a very pleasant taste. They can serve as an independent dish, or as an appetizer for meat; they are excellently mixed with young potatoes, boiled, fried, or baked. You can also pickle oyster mushrooms for the winter.

Products per 1 kg of oyster mushrooms:

Sugar – 3 tsp.
Salt – 3 tsp.
Flavored and hot peppers – 3 pcs.
Bay leaf – 1-2 pcs.
Vegetable oil – 100 ml.
Vinegar 9% – 100 ml.
Water – 1.5 l.

Development:

Separate the freshest oyster mushrooms from the bunch, small ones can be marinated completely, medium ones can be cut in half, huge ones can be cut into pieces. Some housewives remove the legs, others, on the contrary, like them, as they turn out crispy and thick in the mixture.
Place the mushrooms in water, bring to a boil, and simmer for 5 minutes. Throw in a colander.
Pour enough water into a large container, add salt and sugar, and add spices. Add mushrooms there and cook for at least 20 minutes.
A couple of minutes before the end of cooking, pour vegetable oil and vinegar into the pan and stir.
Place the oyster mushrooms in prepared containers (washed and sterilized), pour in the marinade so that it completely covers the mushrooms.
Roll up with sterilized metal lids. It is still necessary to store oyster mushrooms prepared using this method in a cool place.

In the coming winter, a very tasty dish will be waiting for household members more than once!

Tips and advice

Oyster mushrooms are a very tasty and nutritious product. Since they are grown artificially, buyers have a 100% guarantee of their edibility. One of the fascinating production methods is pickling.

Housewives advise taking only young mushrooms; old ones can be hard.

An ideal option is small young oyster mushrooms. You can marinate completely or cut into pieces. You can use your favorite seasonings, garlic and onions.

How to quickly cook pickled oyster mushrooms?

Pickled oyster mushrooms: a quick recipe. This will allow you to prepare and serve a delicious, tasty dish. It will certainly amuse and amaze guests and loved ones.

Traditional frisky recipe

There is no point in pickling oyster mushrooms for future use, like butter mushrooms or honey mushrooms. They are grown on nutrient media under production conditions. Therefore, they are available to the user all year round. To make the dish you will need:

oyster mushrooms – 500–550 g;
dark peppercorns – 4–5 pcs.;
allspice – 3–4 pcs.;
water – 500–550 ml, vinegar 9% – 25–30 ml;
salt – 10 g, sugar – 10 g;
garlic – 2–3 cloves, bay leaf – 1 pc.

Pickled oyster mushrooms are prepared according to the recipe as follows:

Pour water into the pan and add everything except the mushrooms. Before adding, cut the garlic into slices. Place on heat and bring to a boil.
We wash the main ingredient under running water. Throw oyster mushrooms into the bubbling marinade. You can cut the mushroom flesh into larger pieces as needed.
After heat treatment, the size decreases more than twice. Boil the contents of the pan for 3–5 minutes, turn off the heat. Leave until completely cool.

As soon as the pan has cooled down, the pickled mushrooms are ready. Place them on a dish and pour vegetable oil over them. If desired, you can add finely chopped green onions.

Pickled oyster mushrooms will change the taste and smell if you vary the serving by adding chopped snow-white or reddish onions.

Oyster mushrooms marinated with lemon

The previous recipe used vinegar as a preservative. Not many people like this product. It can be replaced with citric acid. The lemon itself, together with the zest, will add a special citrus note. To make it you will need the following ingredients:

oyster mushrooms –550–600 g;
lemon – 1 pc., water – 550–600 ml;
salt – 15–20 g, sugar – 25–30 g;
dark peppercorns – 4–7 pcs.;
garlic – 2–4 cloves.

The manufacturing development is identical to the first recipe. But adding lemon adds its own personality:

Remove the zest from the lemon using a paring knife. It comes out not grated, but in careful, long strips. Pour water into the pan and add everything except the oyster mushrooms.
The zest also goes into the marinade, but we squeeze the juice out of the lemon. To create this most effectively, you can pour boiling water over it. Place the main ingredient in the bubbling marinade and boil for 3-4 minutes.

This recipe is not only frisky, but the result is very tasty. Pickled oyster mushrooms receive a gentle, barely perceptible scent of lemon. Even those who are not very fond of citrus fruits like this taste.

Marinated mushrooms with onions and carrots

If on the appetizer plate there are not only wild mushrooms, but also beautifully sliced carrot rings, then this revives the serving. Carrots have no effect during production. It will be just as fast. Marinating will not differ from the first recipe, but three additional ingredients are added:

Carrot. It should be washed, peeled and cut with a special vegetable knife into thin slices with curly wavy patterns. But if both carrots and onions are cut identically, then such serving is acceptable.
Onion. It is better to choose reddish onion varieties. They are the most fragrant and beautiful in the dish. Carry out the tenderloin in large squares or in the same way as carrots.
Coriander. This spice will add its own unique flavor. For the proposed proportion you need 1-2 g.

To marinate 500 g of oyster mushrooms, 100 g of onions and carrots are enough. Vegetables are peeled, chopped and added to the marinade along with seasonings and spices. After boiling, mushrooms are added and everything is boiled for 5-8 minutes. The cooled product is 100% ready for use.

Quick canning recipe

Preparing for future use helps to avoid shortages of dishes during the holidays. Canned food always comes to the rescue in case of unintentional guests. Marinated oyster mushrooms prepared according to this recipe require the following products:

fresh oyster mushrooms – 2 kg, dark peppercorns – 10 pcs.;
aromatic peppercorns – 10–12 pcs.;
water – 1.5 liter, vinegar 9% concentration – 60 ml;
salt – 60 g, sugar – 120 g, bay leaf – 2 pcs.

You can preserve healthy and tasty snacks in jars using 2 methods:
Method No. 1

Boil the mushrooms in salted water ahead of time. We prepare sterile jars and lids, as well as the marinade, in advance. We put boiled hot mushrooms into jars and fill them with bubbling marinade.
It is not allowed to compact the mushrooms tightly; they should float in the water. We distribute them moderately among the banks. Roll up and wrap until cool. Such a product can be stored for no more than 1 year at temperatures up to 10 ᵒC.

Method No. 2

Thoroughly wash the mushrooms and cut them into similar, small pieces. Pour water into the pan, add all the seasonings, also vinegar, salt and sugar.
Bring to a boil and add mushrooms. After boiling, boil for 8–10 minutes and place in a sterile container. Roll up the lid.

This quick preparation is not the least tasty, but it is easier to make. You can store mushrooms in a cellar or basement for up to 1 year.

Korean marinated mushrooms

The light woody taste is unobtrusively reminiscent of itself and mixes well with almost all products. Pickled oyster mushrooms add piquancy with their pleasant, sweet and sour taste.

If guests are on the doorstep, you can totally prepare a quick snack. In 15–20 minutes, a beautiful, fragrant appetizer will have time to reach its perfect condition and please even the most demanding gourmets. For this recipe you will need:

oyster mushrooms – 250 g, carrots – 1 pc.;
salt – 5–8 g, sugar – 8–10 g, vinegar – 10 g;
garlic – 3–4 cloves, coriander – 2–3 g;
vegetable oil – 10–12 g.

Quickly prepare pickled oyster mushrooms:

Cut the main ingredient into large strips and boil in salted water for 1-2 minutes.
Grate the carrots using a Korean carrot grater. Peel the garlic and grate it.
Combine all ingredients and mix. The marinated appetizer is ready.

Pickled oyster mushrooms at home: 4 very tasty recipes for quick preparation

Hi all! With the coming of dawn, I rejoice like a child. And all because I really love oyster mushrooms. Naturally, they can be purchased at any time of the year, but I love not only eating them, but also collecting them. You can prepare it in different ways, but my favorite option is pickled oyster mushrooms. Even a novice housewife can marinate them.

There is so little time spent on cooking that you can have time to prepare an appetizer for the upcoming feast. They will be ready in 2-3 hours. There are, however, recipes that require you to wait longer, but the end result is worth it! And if you marinate them for the winter, you will get an excellent preparation that will amuse you and your guests.

I like that oyster mushrooms work well with different spices and herbs. Unlike champignons, they have a foresty taste and smell. And preparing them is easier than usual. They are even added to Asian Tom Yam soup, and I like them stewed in sour cream with meat.

Recipe for savory pickled oyster mushrooms made in a fast manner

The appetizer is ready in just 2 hours. For me, it is a good option for ordinary potatoes or a festive table. And if you prepared them a long time before the arrival of guests or a planned dinner, just put the delicacy in the refrigerator.

To make it you will need:

500 g chopped mushrooms;
100 ml vegetable oil;
100 ml water;
1 tbsp. Sahara;
1 tsp salt;
2 tbsp. table vinegar 9%;
4 things. aromatic peppercorns;
5-7 pcs. dark pepper;
2 pcs. carnations;
2 pcs. bay leaf;
1 tsp mustard seeds

Step-by-step manufacturing recipe:

1. Cut off the hard stems from the oyster mushrooms - only the caps will be used for pickling. Cut them into pieces the size of a matchbox.

2. Place oil, water, salt and sugar, vinegar and prepared spices with mustard into a saucepan. Place the marinade on the heat and stir for 1 minute until the salt and sugar dissolve.

3. Add the mushrooms to the marinade and stir until it boils. Cook the caps over low heat for 7 minutes after boiling. Afterwards, turn off the heat.

Don't worry that there is not enough water for the number of mushrooms. During the manufacturing process, they will still release juice.

4. 15-20 minutes after boiling, transfer the snack to a jar. When it has completely cooled down, you can serve it. And if time permits, chill them in the refrigerator for 30-60 minutes.

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Serve sprinkled with chopped herbs with boiled potatoes or other side dish.

Pickled oyster mushrooms for the winter in jars at home

From time to time situations arise when you don’t even have 2 hours to cook. Preparations for the winter help out - open the jar and you're done. Oyster mushrooms according to this recipe can be stored at room temperature for up to 6 months. In the cellar, the shelf life increases to 1 year. By the way, for this appetizer, a whole mushroom is suitable, and not just its caps.

For the recipe take:

1 kg oyster mushrooms;
1 glass of water for marinade;
water for cooking mushrooms;
1 tbsp. salt;
40 ml vinegar;
3 pcs. aromatic peppercorns;
1 bay leaf;
2 pcs. carnations.

How to cook:

1. Cut the mushrooms into medium-sized pieces, 3-4 centimeters each. If you cut them very finely, they may fall apart after boiling.

2. Boil the mushrooms in 3-4 liters of unsalted water for 15 minutes after boiling.

3. Combine a glass of water, salt, vinegar and spices in a saucepan. When the marinade boils, pour the boiled oyster mushrooms into it. Cook, stirring for 20 minutes.

Transfer the workpiece into a sterilized jar, pour in the marinade in which they were cooked and roll up. Place the lid down and leave to cool. After this, you can put the workpiece in the cellar or other storage space. It is important that direct sunlight does not fall on it.

How to quickly and deliciously pickle oyster mushrooms in Korean with vinegar?

The Korean marinated snack comes out fragrant and very tasty. After making the dish for marinating, you only need to let the dish sit in the refrigerator for 12 hours. Prepare and surprise your family and guests!

Ingredients:

800 g mushrooms;
3 liters of water;
3 tbsp. salt;
a bunch of greenery;
200 g sweet pepper;
1 PC. onions;
4 cloves of garlic.

1 tsp salt;
3 tsp Sahara;
3 tbsp. sunflower oil;
3 tbsp. 9% vinegar.

Cooking steps with photos:

1. Trim the stems of the oyster mushrooms and separate the mushrooms from each other. Place them in a sieve and rinse well under the tap.

2. Bring water to a boil with 3 tablespoons of salt and add mushrooms. Boil for 10 minutes and drain.

3. Chop the pepper and onion into half rings, finely chop the greens and place everything in one bowl.

4. Mix oil and vinegar separately. Squeeze the garlic there, add salt and sugar and stir.

Place boiled oyster mushrooms with vegetables, herbs and seasonings. Pour in the marinade and stir thoroughly. Leave to marinate for 12 hours in the refrigerator.

Very tasty oyster mushrooms, marinated with onions the day before

It is worth adding new spices to the marinade and the taste of the mushrooms will open up in a new way. This recipe takes longer, but the end result is great! Fragrant, tender oyster mushrooms with notes of soy sauce and garlic. They can even be confused with wild mushrooms. At the same time, you will have to wait more than cook.

Required products:

0.5 kg of mushrooms;
5-6 cloves of garlic;
1 large onion;
1.5 tbsp. table vinegar 9%;
1 tbsp. soy sauce;
1/2 tsp. salt;
1/2 tsp. Sahara;
1 small bunch of dill;
80 ml vegetable oil for frying.

How to create:

1. Divide the group of oyster mushrooms into individual mushrooms. Leave the small ones as such. Cut off a small part of the stem from the middle ones. For huge ones, also remove part of the leg and cut in half.

2. Place the cooked mushrooms in a heated frying pan with vegetable oil. Stir fry. They should not be fried, as if stewed in their own juice. When they give up all the water, add a little oil and fry until golden.

3. Pass the garlic through a press and add finely chopped dill to it.

4. Cut the onion into thin half rings. Place it in the bowl where you will marinate the mushrooms. Add sugar to it, 1 tbsp. vinegar and salt.

5. Place the oyster mushrooms along with the oil in which they were fried, along with the pickled onions. Immediately add the garlic, herbs and soy sauce. Stir thoroughly and add a little more vinegar. Stir again.

Cover with a lid or transfer to a jar and leave to cool. As a rule, they should marinate for a day in the refrigerator.

Prepare pickled oyster mushrooms at home and share your impressions in the comments. Share this article with your friends and check out my blog more often. I say goodbye to you until the next recipes. Bye bye.