Today tell you how I roast oyster... This is such a beautiful fan fleshy mushrooms that are sold in almost every supermarket! But I live in Bashkiria, the edge we have is rich in all kinds of mushrooms!!! And in the autumn, we collect oyster mushrooms in the nearby plantations, where there is dead wood... Collect bags! I collected oyster sort out (my), sliced, lightly boil in salted water, then lay out on the portioned sacs and freeze for the winter. And in the winter, I make them dumplings, pies, roast and even marinate... And that's how I fry them with garlic and herbs ...
As I said in my oyster mushrooms (about a pound) already prepared... Sliced and boiled in salted water, but frozen... So the first thing I have to defrost them. After thawing the mushrooms to get a little watery, so I have them lightly wring out the excess water from.
Further taking pan, pour about 30-40 ml of oil, Warm up, and already in the hot oil spread mushrooms. First fry on low heat for 5-7 minutes, then the fire increases, and the mushrooms I fried another 2 minutes, until light blush...
then add 1 large, feathers or chopped onion semicircles, pour 1 h. l. 9% vinegar (No longer need, or vinegar will kill the taste of mushrooms), and also on high heat fry 2 more minutes.
Next lays chopped dill, parsley (In general any, to your taste), and squeeze through chesnokodavku 3-4 cloves of garlic, Stir, turn off the flame, the pan cover with a lid and leave for 10 minutes.
Oyster mushrooms are soft, and has a light golden brown! Very tasty... Especially with vodka ...
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