Oyster mushrooms - a product of home farming. Their growing volumes are growing year by year, prices have already fallen below all possible wishes. Why not take a closer look at them? Mushrooms are like mushrooms with their characteristic taste and aroma. Take it and cook, recipes can be adapted from traditional cuisine, for example - mushroom caviar. Would you like to try?
Oyster mushroom caviar - general principles of preparation
• In cooking use both fresh and salted oyster mushrooms. Caviar can be stewed in a pan, cooked in a slow cooker or cook for a long time in the oven.
• Fresh oyster mushrooms are often sold along with mycelium, which should be cut first. Without fail, the mushrooms are thoroughly washed under the pressure of warm water, after which they are dried from its residues in a colander. The peel from the caps is not cleaned, since it does not affect the softness of the prepared mushrooms.
• Salty mushrooms are soaked before use in cold water, and fresh ones may need to be boiled beforehand. After preliminary preparation, the mushrooms are crushed according to the recipe and fried with onions, which are added to the dish in almost all recipes. Lightly fried onions give the appetizer extra juiciness.
• Ready caviar is beaten with a blender or twisted in a meat grinder. The method of grinding depends on what consistency they want to achieve - uniformity or graininess.
• Mushroom caviar from oyster mushrooms - a light, hearty, nutritious dish that can be a great sauce for fish or baked potatoes. Such an appetizer can be spread on bread and served with a cup of tea.
A simple recipe for mushroom caviar from oyster mushrooms
Ingredients:
• fresh oyster mushrooms - 600 gr.;
• head of salad onions;
• ground pepper, dried garlic and salt;
• 50 ml of sunflower oil well refined;
• large sweet carrots.
Cooking method:
1. Grate carrots with large chips. Cut the washed, dried mushrooms into thin strips, chop the onions lightly.
2. Using a saucepan or a thick-walled pan, fry the onions slightly in vegetable oil first. Do not fry until golden brown, bring only to transparency.
3. Then add chopped carrots to the onion and continue cooking, mixing. Carrots, like onions, should not be fried, so mix vegetables periodically.
4. For softened vegetables, put the mushrooms, mix and cook over medium heat until moisture evaporates under the mushroom mass. Then lower the heat, slightly pepper, salt if necessary to your taste, and bring to readiness under the lid.
5. Remove from heat, season the dish with dry garlic to your taste, cool and beat with a blender until the desired consistency is obtained.
Oyster mushroom caviar with tomato paste
Ingredients:
• one kilogram of fresh oyster mushrooms;
• 6-7 feathers of green onions;
• 70 gr. unsalted tomato;
• a small carrot;
• a tablespoon of Extra salt;
• 25 gr. Sahara;
• a spoon of wine vinegar;
• vegetable, preferably unrefined oil.
Cooking method:
1. Chop green onions into very thin rings, grate the carrots on a medium grater.
2. Wash the mushrooms, dry well in a colander, cut into small slices.
3. Transfer the chopped onion greens into a pan, pour a couple of tablespoons of oil and fry, do not forget to stir.
4. After about three minutes, add the carrot to the onion, and continue cooking all together for another three minutes.
5. After that, put slices of mushrooms in the pan. Cook without covering until all the juice that has escaped is completely evaporated.
6. Stir thoroughly, add tomato, and pour 400 ml of filtered water. Sweeten, add salt, pour in the vinegar and bring to a ready, leaving to simmer over low heat under a lid.
Spicy mushroom caviar from salted oyster mushrooms
Ingredients:
• 100 gr. salted oyster mushrooms;
• large clove of garlic;
• 15 ml of lean frozen oil;
• table vinegar - 7 gr.;
• a small onion;
• ground pepper to taste;
• a few feathers of onions.
Cooking method:
1. Put the salted mushrooms in a bowl and pour clean cool water. After half an hour, rinse well, again with cold water and dry from its residues, transferring to a colander.
2. In oil, fry the chopped onion until a slight blush. Transfer to it the mushrooms twisted in a meat grinder and, stirring occasionally, fry for 20 minutes.
3. In the prepared mushroom appetizer, add the garlic chopped on a fine grater, slightly pepper and season with vinegar.
4. Take a sample, salt if necessary, transfer to a small salad bowl and sprinkle with chopped herbs.
Oyster mushroom caviar with fresh tomatoes
Ingredients:
• a kilogram of fresh mushrooms (oyster mushrooms);
• two medium onions;
• two tablespoons of lemon juice;
• carrot - 2 root crops;
• 300 gr. ripe fleshy tomatoes;
• garlic;
• non-aromatic vegetable oil - 150 ml.
Cooking method:
1. Rinse the cleaned mushrooms and dry well from residual moisture. Then cut into small slices, put in a pan and fry in a small amount of vegetable oil, cool.
2. Finely chop the onion, peel the tomato and chop the pulp into medium-sized cubes. Grate the carrots into large chips.
3. In oil, fry the carrots and onions until soft. Then add the chopped tomatoes and simmer everything together under the lid for at least seven minutes. In the end, add finely chopped garlic, mix well, simmer for another minute and remove from heat, cool.
4. Mix the cooled vegetables with the fried mushrooms, grind with a blender to the desired consistency and transfer the resulting mass to a pan.
5. Salt, be sure to take the sample, and simmer on minimal heat for about half an hour. Three minutes before cooking, pepper slightly, add freshly squeezed lemon juice, you can add chopped greens.
The simplest recipe for oyster mushroom caviar
Ingredients:
• 300 gr. oyster mushroom;
• butter - 100 gr.;
• 1 bitter onion;
• ground allspice - to taste;
• large carrots.
Cooking method:
1. Carefully clean the mushrooms from possible debris, disassemble them, rinse well and dry. Cut oyster mushrooms into small thin strips and transfer to the cooking bowl.
2. Add finely chopped onions and thin straws from carrots. Pour a large spoonful of pure sunflower oil and start the "Extinguishing" mode on the multicooker for half an hour.
3. At the end of the program, slightly add salt and immediately twist in a meat grinder.
4. In a warm mass, add slightly melted butter and transfer the mushroom snack to a glass dry jar. Cover with a nylon cover. Store in the "warm" chamber of the refrigerator.
Aromatic Oyster Mushroom Caviar
Ingredients:
• one and a half kilograms of fresh mushrooms;
• 180 gr. olive or very pure sunflower oil;
• Lavrushka - 4 leaves;
• two large carrots;
• bitter onion - 2 heads;
• 60 ml of food, 9% vinegar;
• 4 peas of black pepper;
• a quarter of a spoon of ground hot pepper.
Cooking method:
1. Pour dried dried mushrooms only with cool water, add a little salt and put on intense heat. Constantly collecting the resulting foam, bring to a boil, then reduce the heat and boil at a minimum boil for 10 minutes. Pour the entire contents of the pan into a colander and leave in it to allow all the moisture in the glass.
2. On two tablespoons of vegetable oil, fry the chopped onion and large carrot chips in a pan until golden brown.
3. Grind boiled oyster mushrooms with a meat grinder with a large step of lattice cells and mix thoroughly with fried vegetables.
4. Salt the resulting mass, removing the sample, add spices, lavrushka, stir well again and transfer to a heat-resistant form.
5. Pour in the remaining oil and place baked in a hot oven for an hour and a half. Then remove, pour in the vinegar, mix and put back in the oven for another quarter hour.
Canned Oyster Mushroom Caviar with Mustard
Ingredients:
• oyster mushrooms - 1.5 kg;
• 100 gr. refined vegetable oil;
• a tablespoon of ready-made mild mustard;
• five tablespoons of 5% vinegar;
• hammers to taste;
• lemon acid.
Cooking method:
1. Disassemble the oyster mushrooms, remove the remnants of the process debris and rinse them well with warm water.
2. Transfer the mushrooms to the pan and pour 1.5-2 liters into them. water. Salt, add citric acid, based on the calculation of 4 grams of "lemon" and 40 grams of table salt per liter of water.
3. Bring to a boil over high heat, then reduce the flame level and continue cooking at very low boil for a quarter of an hour, constantly removing foam.
4. Throw the prepared mushrooms into a colander and leave in it for a while, so that the mushroom broth completely descends.
5. Grind the dried oyster mushrooms with a meat grinder with a large grill, or chop with a knife and season with vegetable oil.
6. Add mustard mixed with vinegar, slightly salt and pepper to your taste, mix.
7. Pack the prepared mushroom appetizer in sterile half-liter jars and put into sterilization in a large container, along the bottom of which line a thick towel in advance. On shoulders, fill the filled containers with hot water and wait for it to boil. To prevent boiling liquid from getting inside, be sure to cover the jars with sterile lids and adjust the heating so that the water only boils slightly.
8. Sterilize containers for at least 45 minutes. Then carefully remove and tightly roll the covers.
Oyster mushroom caviar - cooking tricks and useful tips
• Be sure to soak the salted mushrooms. Excess salt will not allow them to soften sufficiently when extinguished and in addition to this, the snack can turn out to be salted.
• Do not overcook onions with carrots. They are added to give the dish extra juiciness. If the vegetables are overdried or overcooked, not only the taste will suffer, the expected characteristic aroma will also be lost.
• If you decide to preserve caviar from oyster mushrooms, be sure to sterilize the containers before and after packaging. If you do not want to tinker with sterilization in water for a long time, place the containers filled with mushroom caviar in a cold oven and let it sit for at least 20 minutes. The temperature should not fall below 150 degrees. Then carefully remove and seal hermetically with sterile lids.
