These mushrooms can be found in any supermarket. They are inexpensive, but not everyone knows what to do with them. Let's marinate them!
Like any mushrooms, oyster mushrooms must be prepared before pickling:
- go over
- Rinse
- remove ugly and wrinkled places
- cut off the tips at the legs
- large mushrooms can be cut into 2-4 pieces
- Rinse
- dry on a towel
And now you can start cooking!
Korean oyster mushrooms for a snack
Ingredients:
1 kg oyster mushroom
300 gr. Korean-style carrots
50 ml soy sauce
5 cloves of garlic
1 liter of water
70 ml vinegar 9%
100 g Sahara
2 hours l. fine salt
4 medium bay leaves
10 black peppercorns
3 allspice peas
0.5 tsp l. ground red pepper
How to cook:
1. Cut the mushrooms into small pieces, as described above.
2. Make a marinade with boiling water, salt, sugar, and vinegar.
3. After boiling again, put the oyster mushrooms in the marinade and cook for 15 minutes. Then remove the mushrooms with a slotted spoon on a sieve. Cool down.
4. Mix oyster mushrooms with Korean carrots, chopped garlic, soy sauce and remaining spices.
5. Mix the resulting mass thoroughly and leave for 2-3 hours in the refrigerator, so that it has time to infuse and cool at the same time.
The appetizer is ready!
Pickled oyster mushrooms without vinegar
Ingredients:
1.5 kg oyster mushrooms
1.5 l of water
1.5 tbsp. l. Sahara
1.5 tbsp. l. salt
0.5 tsp l. citric acid
10 pieces. bay leaf
12 allspice peas
How to cook:
1. Bring water to a boil, add sugar and salt, add spices.
2. Prepare mushrooms and place in boiling marinade. Let it boil.
3. Reduce heat and continue to cook mushrooms for half an hour.
4. Add citric acid, reduce heat and simmer for a couple of minutes. This stage is characterized by the formation of abundant foam.
5. Turn off the heat, cover the pot and leave in the room. So oyster mushrooms in the marinade should cool and brew for 12 hours.
6. After they can be laid out in sterilized jars, filled with spicy brine and closed with lids.
The mushrooms will be completely ready for consumption in 2 days, when they are completely saturated with the aroma of the marinade.
Such oyster mushrooms are added to salads, served with meat or fish, and also used as a separate appetizer. With potatoes!
Pickled oyster mushrooms in a spicy marinade
Ingredients:
1 kg oyster mushroom
1 liter of water
1 tbsp. l. Sahara
2 tbsp. l. salt
head of garlic
2 onions
100 ml vinegar 6%
3 allspice peas
3 bay leaves
10 black peppercorns
1 tbsp. l. cumin or dill seeds
greens
How to cook:
1. Prepare oyster mushrooms, cut and pour cold water. Add peppers, bay leaves, cumin, vinegar, peeled garlic, salt and sugar.
2. Put on fire and bring to a boil. Cook over low heat for 30 minutes.
3. Drain the prepared mushrooms.
4. Chop onions and herbs, mix with mushrooms. Add vegetable oil if desired. Refrigerate for 30-40 minutes.
The mushrooms are ready!
Enjoy your meal!
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Thanks for reading to the end!