What to prepare with oyster mushrooms: 3 delicious options

Oyster mushrooms are unique fungi that can be grown at home. They taste almost like meat, which is why people all over the world are actively preparing dishes with this product. These mushrooms have a very wide and flat cap, similar in shape to an oyster. For thousands of years, oyster mushrooms, which resemble deep sea creatures, have been used as a culinary ingredient and as a medicine.

Today the FoodOboz editorial team shares a selection of recipes with oyster mushrooms, namely chops, salad, and soup.

Chops

Ingredients:

• oyster mushrooms - 0.5 kg
• flour - 3 tbsp
• milk - 100 ml
• eggs - 2 pcs
• garlic - 2 cloves
• coriander - to taste
• salt - to taste
• ground black pepper - to taste

Method of preparation:

1. Cut off the caps.
2. Beat the mushrooms with a hammer, as you would meat for chops. However, keep in mind that mushrooms are a rather delicate product, so do it very lightly and carefully.
3. Sprinkle the beaten oyster mushroom caps with ground black pepper to taste and salt. Add coriander.
4. Make the batter. To do this, squeeze the garlic into a bowl, add salt, eggs, and milk. Whisk all of this thoroughly and add flour.
5. Roll each mushroom in the batter and fry in until golden brown.

Serve with tomato sauce and herbs.

Salad

Ingredients:

• oyster mushrooms - 0.5 kg
• onions - 2 pcs
• cucumbers - 3-4 pcs (salted or pickled)
• boiled meat - 300-400 g

• mayonnaise - 50 g
• salt, pepper - to taste

Method of preparation:

1. Cut all the vegetables into strips.
2. Wash the mushrooms well. Fry the chopped onion until golden brown and add the mushrooms.
3. Simmer the mushrooms for 15-20 minutes over low heat. Cool the roast and combine all the ingredients. Add salt and pepper and season with mayonnaise.

You can eat immediately or leave in the refrigerator for several hours.

Soup

• oyster mushrooms - 150 g
• potatoes - 3 or 4 pieces (medium size)
• onion - 1 pc
• carrots - 1 pc
• celery - 1 pc
• dill, parsley - to taste.
• oil - 50 g
• butter - 50 g
• sour cream - to taste (added at the end)

Method of preparation:

1. Boil water in a saucepan and add celery, potatoes and parsley.
2. Fry the carrots and onions.
3. Chop the mushrooms and add to the vegetable roast. Stew all of this together for 4 minutes.
4. Put the mixture into the soup and boil for 3 minutes.
5. Turn off, cover, and let it brew.

When serving, top with chopped dill and sour cream.