Quite often, when eating salads or meat dishes, guests cannot understand what is added there. It tastes like mushrooms, but there is no specific aroma. On the other hand, there is something similar to poultry, but again not quite. As a rule, this is perceived oyster mushroom. Cooking it as an independent dish often leads to confusion of guests. Of course, if you fry it with potatoes or pickle it, then it will be quite easy to recognize the mushroom both in taste and in appearance. But when it is crushed, beaten, or ground, it often produces an interesting taste, unlike anything else.
Oyster mushroom. Cooking chopsIn the post-Soviet era, the widespread shortage of food and mass material difficulties were not many dishes available to the masses. During this period, oyster mushrooms began to appear on the market . Recipes for this relatively inexpensive source of protein were invented literally on the go and passed on to acquaintances, friends and relatives. They began to add to salads, they replaced expensive meat. In general, the diet of an average family consisted mainly of American legs, bread and oyster mushrooms.
Then these chops appeared, which even now are sometimes cooked by the housewives, but not for reasons of economy, but simply for a change. If everything is done correctly, then the dish cannot be distinguished from meat, which is perfect during fasting, only you have to make the batter without eggs. For 300 g of mushrooms, you need a little salt, ground pepper to taste and vegetable oil for frying. The batter is prepared by mixing 2 eggs with 50 ml of milk and a spoonful of flour, salt and pepper. Or, water is combined with starch and flour, getting a lean option. Breadcrumbs are also useful.
Oyster mushrooms will need medium size (small ones can be set aside for another dish). They are separated, and then slightly beat off on both sides. To prevent mushrooms from falling apart, you can first cover them with cling film. Then the “chops” are salted and pepper to taste, dipped in batter, breadcrumbs and fried in hot oil on both sides. Serve the dish with any side dish. It will be especially delicious with mashed potatoes. And no one will guess that oyster mushroom is used instead of meat. Cooking according to this recipe can add variety to the daily diet of every family.
Pickled oyster mushrooms
Mushrooms, the method of preparation of which can be absolutely anything, are sometimes procured for the future. It can be drying, freezing or pickling. They are also pickled. If by coincidence in the kitchen a good housewife had a stock of oyster mushrooms, she would certainly do with them, as described in this recipe.
One and a half kilograms of mushrooms will need 6 tablespoons of vinegar, a large onion, 3 tablespoons of sugar, 2 tablespoons of salt, a handful of black pepper and several bay leaves. Oyster mushrooms are washed, cut into strips and set to cook, pouring water. As soon as it boils, vinegar is poured there, salt, sugar and spices are added, chopped onion rings, reduce heat and cook for about 10 minutes.
Then the mushrooms, along with the liquid, are laid out in sterile jars, closed, and after cooling, stored in the refrigerator. Serve by draining water and sprinkling with green onions. You can also use vegetable oil as a dressing.
Oyster mushroom: cooking with sour cream
The next recipe for a delicious and satisfying dish includes a minimum of ingredients and takes only 20 minutes to prepare. A pound of mushrooms will need 100 g of sour cream, salt and pepper to taste, as well as a little vegetable oil. According to the same recipe, you can cook champignons. Mushrooms are washed and cut into medium pieces. Then they are fried in a pan with oil for about 5 minutes, stirring occasionally. Then add salt, sour cream, pepper and stew for another 10 minutes, reducing the heat. Serve them as a side dish for meat or, conversely, use them as a main dish.