Recently, oyster mushrooms have become as popular as mushrooms. What is the best way to cook these mushrooms? Of course, there is nothing more delicious than pickled cherries! Let's take a look at some great recipes.
Recipe of mushrooms, pickled in Korean
Ingredients:
- oyster mushrooms - 1 kg;
- onion - 2 pcs .;
- vinegar 9% - 30 ml;
- water - 3 tbsp. spoons;
- sugar - 2 tbsp. spoons;
- salt - 1 teaspoon;
- garlic - 2 cloves;
- salt, red pepper - to taste.
Preparation
So, how to cook marinated oyster mushrooms? First we take mushrooms, thoroughly rinsed, cut into small pieces and boiled in salted water for about 10 minutes. Cooked oyster muffins carefully throws into a colander and leave for a while to cool and drain.
In the meantime, we clean the onion from the husks and cut into thin straws. Now we are preparing the brine. To do this, pour water into the pan, vinegar, add sugar, salt, squeezed garlic and red pepper through garlic. We mix everything thoroughly. In another pot, put a little chopped onions on the bottom, then chilled oyster mushrooms and again onions. Now fill in all the brine prepared in advance and put the mushrooms under the press. We place the pan in the refrigerator and leave in this state for 8 hours - pickle. After the given time, oyster mushrooms are ready in Korean!
Recipe for pickled mushrooms
Ingredients:
- oyster mushrooms - 1 kg;
- water - 500 ml;
- table vinegar - 3 tbsp. spoons;
- salt - 2 tbsp. spoons;
- sugar - 1 tbsp. a spoon;
- vegetable oil - 1 tbsp. a spoon;
- black peppercorns - 5 pcs .;
- clove, garlic - to taste;
- bay leaves - 2 pcs .;
- Dill seeds.
Preparation
How to pickle oyster mushrooms? We take the mushrooms, mine and carefully cut them from the bunch. The legs are cut as short as possible, because they are tough enough, and it is better not to eat them. If the hats are large, then cut them into several pieces.
Fold the processed oyster mushrooms in a saucepan, pour cold water, add salt, black pepper, sugar, cloves, laurel leaves, dill and garlic. We bring everything to the boil, pour the vinegar and cook on low heat for about 30 minutes. If necessary, remove the foam with a spoon.
At the end of the cooking, we taste the marinade and, if necessary, add salt or vinegar. We are waiting for the oysters to cool down a bit, put them in a jar and completely fill the marinade. Top with a little vegetable oil and remove the jar in the refrigerator. Quickly pickled oyster mushrooms will be ready in a day.
Marinated oyster mushrooms for the winter
Let's consider with you another recipe for pickling cherry. Such mushrooms can be stored in the cellar right through the winter.
Ingredients:
- oyster mushrooms - 1 kg:
- water - 300 ml;
- table vinegar - 50 ml;
- onion - 1 pc .;
- salt - 1 tbsp. a spoon;
- black peppercorns - 10 pcs .;
- bay leaves - 2 pcs .;
- spices - to taste.
Preparation
Mushrooms are properly mine and we separate the hats from the legs. Throw oyster mushrooms in a colander to make the glass all the water. If the mushroom caps are very large, then cut them into several pieces and put them in a pot of water. We put on the stove, bring to a boil, after 5-10 minutes we remove from the fire and gently drain all the water.
In another saucepan pour the water, put onion slices, spices to taste and bring the mixture to a boil. Then pour in a little vinegar and add the mushrooms. Cook oyster mushrooms in marinade for about 3 minutes. Now we take pre-sterilized cans and lay out hot mushrooms in them, completely pouring the marinade. Hermetically close the jars with lids, cool them, put them in a cellar or other dark and cool place. Oyster mushrooms are ready for winter!