Pickling oyster mushrooms at home: quick, tasty recipes

Oyster mushroom is one of the most common mushrooms grown industrially. In order to prepare them, you don’t need to wait for the season, just go to the nearest supermarket. There you can buy this tasty and healthy product, containing about 20% easily digestible protein, many vitamins and microelements.

The benefits of these mushrooms are also due to the fact that no fertilizers or chemicals are used for their production. That is why they are truly an environmentally friendly product. Throughout the year, mushrooms can be boiled, fried, or stewed. And pickling is one way to get a delicious snack.

Oyster mushrooms can be salted all year round

Some tips

To pickle oyster mushrooms at home you will need a minimum of products

For this labor-intensive process, you do not need to look for and sort through mushrooms. You just need to prepare all the necessary devices and take into account some technological subtleties:

There are two types of salting: hot and cold. The first method is most often used.
When heat treatment is carried out, the question of time remains open. Some cook them for no more than 5 minutes, others for half an hour. It all depends on what kind of mushrooms you like, soft or crunchy. After trying several recipes, you will find the best one for yourself.
To cook, you do not need to pour water so that it completely covers the mushrooms. Just add half the mushrooms and close the pan with a lid.
After boiling, leave the water. But if the broth is accidentally poured out, it doesn’t matter. It can be replaced with boiled water.
Pickling oyster mushrooms will require certain skills. Having prepared them once, you will find the proportions that suit your family.
You should use regular rock salt. Iodized salt is not suitable for pickling.
Oyster mushrooms have a pronounced mushroom aroma, so spices and seasonings must be added carefully.
For salting, you need to choose special dishes: resistant plastic for food products, a stainless steel bowl or an enamel pan without chips.
The salting itself must be done in the cold so that the whole mass does not begin to sour. Most often this is done in the refrigerator, on the bottom shelf.
For salting in the refrigerator, you need to select containers so that they can be stored within the confines of the shelf.
The following seasonings are used: fresh dill leaves, its umbrellas, garlic, black peppercorns, bay leaves, hot peppers and others. Caution should be used when introducing new ingredients.
The brine should completely cover the oyster mushrooms; for this, oppression is used. In a city apartment, a glass jar filled with water and closed with a plastic lid is used as a load in a city apartment. Its volume depends on how much product is intended for salting.
Under pressure they salt for at least 2 days. During this time, the salting process is completely completed and the snack can be consumed.
Below you will find ways to best preserve your dish for a long time.

Over time, gaining culinary experience, you can try a variety of recipes for pickling oyster mushrooms and other mushrooms at home. But first you must definitely master the traditional version so that there are no unpleasant “surprises”.

Rules for storing salted mushrooms

For good preservation of pickles, it is important to observe the darkening and temperature conditions in the room.
Temperatures above 6 °C will cause the product to sour; at temperatures below 0 °C, the mushrooms will freeze, become brittle, and lose their taste. It is necessary to constantly monitor the quality and level of brine in the container with mushrooms. If mucus or traces of mold are detected, the load and fabric should be washed with hot water, and the inner walls of the dish should be wiped with a clean, damp sponge. If the oyster mushrooms are not completely covered with brine, add salted cold boiled water to the container.

How to pickle oyster mushrooms, which method, hot or cold, to choose depends on personal preferences and capabilities. But any option will provide a delicious mushroom appetizer both on holidays and on weekdays.

Classic pickling recipe

In order to quickly pickle mushrooms at home, you need to know a few tricks. Oyster mushrooms have their own recipes, which are extremely simple. After all, they do not need to be washed, soaked, etc. The result is salted mushrooms that cannot be distinguished from wild mushrooms. If you mix them with vegetable oil, onion rings, and other spices, you won’t find a better snack.

Before hot salting, oyster mushrooms are boiled

Components:

oyster mushrooms - 500-600 g;
salt - 2-3 tbsp. spoons;
greens (dill, parsley) - 1 bunch;
garlic - 2-3 cloves;
bay leaf - 3 pieces

Preparation:

Oyster mushrooms need to be sorted: separate small and medium ones, cut large ones. With the hot method, the legs can also be used.
Boil water in a saucepan, which does not need to be salted. Add all the mushrooms and boil them for 20 minutes over low heat.
After the oyster mushrooms are boiled, they are placed in a sieve or colander. As soon as they have cooled and all the water has drained, you can start salting them. There is no need to pour out the water, it will still be useful.
Place a layer of mushrooms, finely chopped dill, chopped garlic in the prepared container, and then sprinkle with 1 teaspoon of salt.
Do this several layers until the ingredients run out.
After this, you need to pour the broth that remains after cooking into the container. Depending on the volume, you should take about 1 glass, 250 ml in volume. This will not affect the final taste. The main thing is that when installing the oppression, all mushrooms must be in liquid.
The top of the mushrooms should be covered with an inverted plate or a special circle.
Next, you need to place a weight so that the plate does not move or rise. The load should not be heavy and compress the oyster mushrooms. He simply does not allow them to float to the surface.
This design should be kept in the refrigerator for 2-3 days. After which the oyster mushrooms can be removed and eaten.
They can be eaten plain, or mixed with vegetable oil and onion, cut into rings. If the dish turns out to be too salty, they must first be soaked in boiled cold water and then served.

The main advantage of this method is that oyster mushrooms are ready within 2 days. If it's cold, you'll have to wait much longer.

Video

There are many recipes for salting oyster mushrooms. Some of them can be seen in the following videos:

He has been involved in gardening work, especially harvesting and preserving crops, since childhood. Excellent knowledge of the Russian language helps you share your secrets with readers. Twice mom, animal lover - there are two cats and a dog in the house. He enjoys experimenting in the garden - the field for them is located right behind the house. Therefore, I am ready to try new recipes for canning and pickling, as well as original dishes from my own harvest, and share them with you.

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Oyster mushrooms are safe and edible mushrooms that are artificially grown on a non-living basis from plant debris. In nature, they very often grow on dead tree trunks and rotten stumps, and less often on dying trees. Oyster mushrooms are one of the most delicious and versatile mushrooms to cook. Below you will learn how to pickle oyster mushrooms at home. Also on the site you can find how to marinate pigs or salt volushki.

With hot pepper

First you need to disassemble the mushrooms, cutting them off from the main “bunch”

In order to please your loved ones, as well as guests, you can pickle mushrooms, which take only a couple of days to prepare. They can be made without flavoring, just with salt. Or you can prepare an unusual, very spicy appetizer. Of course, you can’t do without hot pepper here. In this case, other spices must be added with caution. They should be in harmony with the main seasoning. Perhaps coriander, parsley, a little garlic or fresh dill would be appropriate here.

Components:

oyster mushrooms - 1.5 kg;
salt - 3-4 tbsp. spoons;
hot pepper - 0.5 pcs.

Preparation:

Divide the mushrooms into parts, rinse.
Carefully cut the stems, cut large caps into 2 or 4 pieces, put small and medium caps whole.
Boil water in a saucepan, add prepared and chopped mushrooms.
After 5 minutes, remove from heat and place in a sieve.
Drain the water, boil another portion, and put the oyster mushrooms in there again. This must be done carefully so as not to damage the fragile caps.
As soon as the water boils, you need to measure 5 minutes again, then remove the mushrooms, throwing them in a colander or sieve. Strain the broth and pour into a separate cup.
While the mushrooms are cooling, you need to prepare the hot peppers. These peppers vary in degree of spiciness. If it is very sharp, then it is necessary to work with gloves, since burns are possible.
Pepper for this amount of the main product is taken from a quarter of the fruit to a whole one, depending on the variety. The feathers must be washed, cut lengthwise, and cleared of seeds.
After preliminary preparation, the required amount is cut into small pieces.
In a bowl, sprinkle a little salt on the bottom, then put one layer of mushrooms, sprinkle with chopped pepper, and add salt again. So use all prepared products.
Next, you need to pour in the remaining mushroom broth.
Then the future delicacy is covered with a plate on top, on which a small weight must be placed. This could be a half-liter jar of water or something similar. The main rule is that the mushrooms must be at least slightly immersed in the broth.
After this, everything is put in the refrigerator for 2-3 days.

You can serve any greens, onions and garlic with these mushrooms.

Mushrooms with hot peppers look very festive on the table

Canning oyster mushrooms

Cold-cooked oyster mushrooms can be stored in jars

If you don’t want to bother with hot canning, but want to try salted mushrooms, then a recipe for cold pickling of oyster mushrooms is best. Oyster mushrooms can be called an out-of-season mushroom, which is grown in industrial quantities and sold in any supermarket. But despite the fact that it grows on straw or other substrates in special cellars, it always has a subtle mushroom and even forest aroma.

But this method can only be used by those who have experience in salting wild mushrooms. At the slightest suspicion that the oyster mushrooms have gone bad, they should be thrown away. A beginner should definitely start with the hot method. It is impossible to get poisoned from boiled mushrooms if you eat them within 5 days. Until this time expires, mushrooms should be stored in the refrigerator.

Components;

oyster mushrooms - 2 kg;
coarse salt - 200 g;
black, allspice, cloves to taste.

Preparation:

You can’t use legs for this dish; they will remain tough even after prolonged salting.
The caps must be separated from the main root.
If desired, cut them, but you can leave them in this form, with some caps larger, others smaller.
Next, in a container that cannot oxidize, you need to lay oyster mushrooms in layers with their caps facing up, sprinkling them with salt and spices.
Next, you need to do the same as with the hot method, place pressure on top, which will press down the mushrooms.
In this case, there is no need to put it in the refrigerator. Salting occurs in a cool room, at a temperature of 10-19 degrees.
The so-called fermentation process lasts approximately 35-40 days. During this time, the oyster mushrooms will noticeably settle.
After the mushrooms are ready, you need to transfer them to sterilized jars and fill them with the resulting juice. This way they will be stored for a long time.

In order for the dish to turn out, you must strictly adhere to all the listed stages of preparation. Oyster mushrooms salted in this way will have a different, sharper taste. Plus, they will remain dense and crispy. It is precisely because of the preservation of the structure of oyster mushrooms that it is not recommended to add legs to the dish. But more delicate hats will be just in place. Unused, finely chopped drumsticks can be added to soups and other dishes.

Other recipes

There are many other pickled oyster mushrooms based on the traditional method. There are many spices and seasonings you can mix them with. Also suitable for oyster mushrooms is the pickling method, which strictly speaking does not relate to salting.

The principle of preparation is the same as in the hot type of salting, only 9% vinegar is also added (1 tablespoon per 0.5 kg of mushrooms). Oyster mushrooms are boiled with it, salt and seasonings, and after 15-20 minutes they can already be eaten. But, of course, the appetizer must first be properly cooled.

Description of preparation:

Here is a wonderful recipe for pickling oyster mushrooms. Mushrooms prepared in this way are original, used as an independent product, in the form of a cold appetizer, and as an ingredient in the preparation of various dishes. They are relevant on the festive table and on the everyday. Oyster mushrooms are a storehouse of protein, iron, fiber and other useful substances. Simply necessary in the human diet. And most importantly, they can be purchased at any time of the year in the nearest supermarket at an affordable price. Their preparation does not require special culinary knowledge or incredible effort from you. Everything will happen easily and quickly, and the result will be tasty and healthy. Main ingredient: Mushrooms / Oyster mushrooms Dish: Preparations / Appetizers / Salting Geography of cuisine: Russian cuisine Diet: Lenten dishes / Vegetarian food