Pickled Oyster Mushrooms
1 hour 30 min. Recipe Yield:
700-800 g Difficulty:
Medium recipe
Pickled oyster mushrooms – everyone loves mushrooms, well, probably everyone. In my environment, people mainly use champignons, and they look at oyster mushrooms somehow askance, but in vain. Oyster mushrooms, like champignons, can be fried, it has a more meaty taste. Oyster mushrooms make excellent soups, and pickled oyster mushrooms simply cannot be dragged by the ears. There are many recipes for marinating oyster mushrooms, but in this version, oyster mushrooms are revealed in full glory like a mushroom, and with a capital letter.
Recipe Ingredients
Cooking Recipe
The recipe for pickled oyster mushrooms is very simple. Pour water into the pan, add peppercorns, bay leaf and salt (gain salt with a slide). Place saucepan over medium heat until boiling.
Wash the mushrooms, separate the legs and cut them approximately 1-1.5 cm. Hats, if too large, also cut arbitrarily, but finely.
Pour the legs of mushrooms into a saucepan with water and spices, cover with a lid and cook over medium heat for 20-30 minutes.
Then pour mushroom caps into the pan to the legs, mix, cover and cook for another 20-30 minutes. Toward the end of cooking, you need to try so as not to overcook or vice versa.
Put the finished oyster mushrooms with a sieve and rinse under running water, and then let the water drain. We do not need the resulting broth after the mushrooms.
Mix mushrooms with finely chopped onion, vegetable oil and vinegar. Transfer to jars or other container and refrigerate for a day. During this time, oyster mushrooms will normally marinate and infuse. When serving, you can sprinkle with finely chopped herbs.