Marinated oyster mushrooms with onions

Marinated oyster mushrooms with onions

Category: Cold meals and snacks

Ingredients
Oyster mushrooms	1 kg
Bulb onions	3-5 medium pieces
Marinade:
Water	80 ml
Vinegar 9%	80 ml
Salt	2 tsp (with a small slice)
Sugar	4 tsp (with a small slice)
Black pepper (peas)	10 pieces
Bay leaf	2-3 pcs
Vegetable oil	250 ml

Cooking method

• Delicious mushrooms with onions, I highly recommend!
• The recipe was given to me by my mother's friend, and she said that it is necessary to strictly follow the recommendations for cooking and observe the proportions, then it will turn out delicious.
• An important condition is that oyster mushrooms must be carefully selected. They must be fresh, very clean, because they cannot be washed before pickling. I took very small, clean mushrooms, practically without legs.
• So, we divide young, clean families of oyster mushrooms into separate mushrooms.
• In a saucepan, bring the ingredients for the marinade to a boil, and immediately add the mushrooms.
• From this moment to cook for 10 minutes.
• After the mushrooms in the marinade have cooled to a barely warm state, add the onions in half rings. Mix everything. Put in jars and refrigerate.
• The next day you can eat.
• The oil in the marinade is not separated in a separate layer at the top, but is evenly distributed throughout the jar. The onions are very tasty. I only put in three onions, next time I will put my heels.

The dish is designed for

~ 3 jars of 0.5 l

Note

Oyster mushroom is an edible mushroom. Grows in large groups on stumps, dead trunks of deciduous, less often coniferous trees, on dead wood; bears fruit in May - October. A hat with a diameter of 2 - 30 cm, one-sided, sometimes round, flat-convex or depressed, whitish, grayish, yellowish or brownish. The plates are frequent, run a little on the stem, at the base they are connected to each other by jumpers, light-colored. Stem lateral or eccentric, solid, white, brownish, sometimes absent. The pulp is fleshy, semi-gristly, with a pleasant smell. Oyster mushrooms are successfully cultivated. Mushrooms are eaten fresh, pickled and salted.

Thanks for the recipe! By the Post is just right!
Questions: how much vinegar%? Full tsp - is it with a slide?

Tanyusha, please. I edited the recipe - vinegar is 9%, and full spoons are with a hill, but not with a mountain.
These oyster mushrooms are so delicious - delicious. I think this recipe is the most delicious for oyster mushrooms.

Get it ready, you won't regret it.

I will prepare, be sure!

How many mushrooms can be stored in the refrigerator?

Can't you wash the mushrooms at all? And if you wash and dry well?

What about champignons? Can't you marinate them like that?

Hello! What vegetable oil did you add? Shop refined or homemade flavored? Thank you.

[Qween]

Qween, why can't you wash? you can't dry them, but you have to cook them ...

[Qween]

Qween I did them. But at the most crucial moment the camera was discharged, but managed to take a picture. So I'll post it tomorrow. I have some mistakes, because I have never dealt with oyster mushrooms, but they have hard legs, it turns out. Next time, the legs will need to be cut off. And you need more onions, this marinade is very good for him. I made one onion per half a kilo of oyster mushrooms, I must take at least two Thanks for the recipe!

[BlackHairedGirl]

How many mushrooms can be stored in the refrigerator?

I kept it for a couple of weeks, and my mother's friend who gave me the recipe kept it for 3 months for sure.

Can't you wash the mushrooms at all? And if you wash and dry well?

If the mushrooms are washed, they will absorb water anyway, which will affect the quality of the marinade. If you want, then wash and dry thoroughly.

What about champignons? Can't you marinate them like that?

Of course it is possible!

What vegetable oil did you add? Shop refined or homemade flavored?

You need to pour the oil you like. I did it with refined. I love homemade aromatic raw.

why can't you wash? you can't dry them, but you have to cook them ...

So that the mushrooms do not absorb water, and then do not give it to the marinade.

I have some mistakes, because I have never dealt with oyster mushrooms, but they have hard legs, it turns out. Next time, the legs will need to be cut off.

BlackHairedGirl , to your health!

I, too, once did not deal with oyster mushrooms, and often it turned out that they had hard legs, and I had to throw them away, because no matter how much you cook, they do not become soft. Now I recognize such oyster mushrooms and bypass them.
We need to buy young oyster mushrooms, they have small hats, tiny, thin and soft legs, and plump families, knocked down, not bast shoes. Of course, it is more profitable for suppliers to grow larger oyster mushrooms, and then they are old, and the hats are like foam rubber, the legs are non-chewable.

Tanya, walk around, take a closer look at what oyster mushrooms are. Do not buy immediately, take a look, check the legs. And you will definitely recognize those who are young, soft, gentle.
From good, young mushrooms, you get a creamy, thick marinade, and the taste of the mushrooms themselves is just excellent!
It happens that for two or three weeks the necessary oyster mushrooms are not found, then, in general, I do not buy any.

This is the last jar, we are already finishing ... It turned out two of these from half a portion. But delicious! And next time I will cut the onion into rings, it’s more convenient in my opinion. In general, quite a worthy recipe THANKS AGAIN

Tanya, you and I have made a very different marinade. In mine, the oil does not separate into a separate top layer, even when it stands. The whole marinade is a creamy, homogeneous liquid, in thickness like liquid kefir.

But, most importantly, what I liked to taste! To your health!

It was homogeneous, but stood in the refrigerator and stratified. I did everything as in the recipe. I don't think it really matters. The main thing is that I have these mushrooms the most popular dish today.

I brought a photo of oyster mushrooms with marinade in a jar:

Yes., My color is not creamy for sure ... Strange, why did my marinade exfoliate?

Yummy!

Yesterday I made oyster mushrooms according to this recipe, it turned out very tasty. One to one as in the photo. I just added two more cloves of garlic for flavor.

Today I bought oyster mushrooms and took a picture for informational content:



This is right after cooking:



This is right after adding the onion (I now put more, otherwise the onion is very tasty):



The onion will then soften and there will be just a lot of liquid.
These oyster mushrooms are of a different kind, I like those in the very first message of the topic more. Those have a gray-brown hat. These are light, but also, if young, then tasty. For a whole month I could not buy good oyster mushrooms, but today they called from the market that they finally brought good ones, although not my favorite dark ones.
I just pickled it and put it in jars. Let them insist until tomorrow.

Oh, pretty girls !!!

Really very tasty oyster mushrooms are obtained, and onions are generally delicious. I took mushrooms even not very small, medium. Thanks for the recipe.

So that the mushrooms do not absorb water, and then do not give it to the marinade.

And when boiling, mushrooms will not absorb water?

Anya, thanks for the recipe! It turned out very tasty mushrooms. All components are perfectly matched.

I cut off the rough legs and made mushroom sauce with cream out of them. Waste-free production turned out. The family members strongly approved and ordered a repetition.

[Qween]

Qween, very tasty mushrooms turned out, made oyster mushrooms and champignons.I liked the oyster mushrooms more, today I bought another 2kg, tried to roll up a liter jar to NG.
Thank you