Oyster mushrooms can be purchased at the store at any time. of the year. They are very fragrant, tasty and healthy, while very nutritious. These fruiting bodies effectively regulate arterial pressure and lower blood cholesterol. In addition, oyster mushrooms are low calorie foods that are good for nutrition those who are fasting and dieting.
The most delicious dish of oyster mushrooms, many culinary experts consider soup. So, oyster mushrooms with cream cheese have a delicate texture, amazing taste and aroma. In combination with cheese, oyster mushrooms make the soup is truly nutritious and extremely tasty.
To make a delicious oyster mushroom soup with cream cheese, You must first complete several steps.
Oyster mushrooms must be divided into separate mushrooms, cut off the legs of pollution and washed under running water from the tap. Some housewives use to make soups only mushroom caps. However, you can cook the whole mushroom, including leg.
In a soup with oyster mushrooms and cheese, mushrooms are usually laid in raw form, but you can fry them with vegetables, and then enter into the soup. Can boil mushroom broth in advance, and then use it for prescription. Pasta and cereals for the first dish of oyster mushrooms with cheese are added after the vegetables are ready.
Oyster soup, cheese and chicken
On cold winter days, you always want something warming, tasty and fragrant. Mushroom soup with oyster mushrooms and cheese excellent Suitable for such a case.
- Noodles – 300 g;
- Cream cheese – 200 g;
- Slices of garlic – 4 pcs.;
- Star anise – 1 pc.;
- Ginger is a small piece;
- Chicken fillet – 300 g;
- Oyster mushrooms – 400 g;
- Vegetable oil;
- Bulgarian pepper – 2 pcs.;
- Soy sauce – 30 ml;
- Chili pepper – half the pod;
- Chives – 100 g;
- Salt.
Peel ginger and cut into thin slices, garlic cloves chop with a knife and chop the bell pepper with noodles.
Remove the skin and fat from the fillet, wipe with a napkin and cut into thin slices.
Oyster mushrooms disassemble, cut the bottom of the legs and rinse in water. Put on a paper towel to make glass water, and cut pieces.
Heat a deep frying pan with oil, put ginger in it, garlic, meat and mushrooms.
Fry everything until golden brown, about 10-15 minutes.
Pour in soy sauce, add star anise, bell pepper and sliced chili peppers. Stir in a pan and put out for 2-3 minutes
Put the mass from the pan into the pan, pour boiling water and boil for 5 minutes
Separately, cook the noodles in a pan, select a slotted spoon in a soup, salt to taste, add grated cream cheese and let it boil until its dissolution.
Before serving, pour in each serving plate chopped green onions.
Oyster soup with cream cheese and potatoes
Oyster mushroom soup with cream cheese is perfect for quick preparation and will take no more than 30 minutes of your time.
- Oyster mushrooms – 500 g;
- Potato – 6 pcs.;
- Cream cheese – 300 g;
- Onion – 2 pcs.;
- Parsley dill greens – 1 bunch;
- Mushroom broth – 1.5 l;
- Olive oil;
- Paprika – 1 tsp;
- Dry carrots – 1 tbsp. l .;
- Ground black pepper – ½ tsp.
Peel, wash and cut the potatoes into thin cubes. Pour broth and cook for about 15 minutes until tender.
Dice the onion, fry in oil for 5-7 minutes and add diced mushrooms.
Simmer the mixture under a closed lid for 10 minutes.
Cream cheese before grating, it is better a little hold in the freezer, then it will be more convenient to work in it.
Add paprika, ground black pepper, dry carrots to the soup, mix and toss grated cheese.
Simmer the soup until the cheese melts.
Remove from heat and leave for 15 minutes.
Before serving, mushroom soup with oyster mushrooms with sprinkle with cream cheese crushed herbs.
Oyster soup, cheese and white wine
We offer a recipe for oyster mushroom soup with cheese, which is simple and is cooking fast. It can be served with garlic croutons and vegetable salad.
- Oyster mushrooms – 700 g;
- Hard cheese – 150 g;
- Water – 1 L;
- Butter – 50 g;
- Vegetable oil – 30 ml;
- White wine – 100 ml;
- Garlic Slices – 2 pcs.;
- Egg yolks – 4 pcs.;
- Onion – 2 pcs.;
- Salt;
- Tomato Paste – 70 g.
Peel, chop and fry the onion in butter until golden color.
Peel the mushrooms, remove the lower part of the leg, rinse with water and cut into slices.
Chop the garlic into cubes, combine with mushrooms and put everything into fried onions by adding vegetable oil.
Stew for 15 minutes over medium heat under a closed lid, pour water, wine, put tomato paste and all the spices.
Cook for 15 minutes, beat the yolks separately in a bowl, add to them grated cheese and beat with a whisk again.
Pour the mixture into the soup with a thin stream, stirring continuously, and cook 10 minutes.
Pour the soup into portions and serve with brown bread.
Oyster mushroom soup with cheese and potatoes recipe
We suggest you familiarize yourself with the recipe for oyster mushroom soup with cheese and potatoes. It turns out incredibly satisfying and tasty, with bright creamy mushroom aroma. And we will use meat beef tongue.
- Beef tongue – 400 g;
- Oyster mushrooms – 600 g;
- Potato – 400 g;
- Cream Cheese – 150 g;
- Onion – 1 pc.;
- Carrots – 1 pc.;
- Garlic – 2 cloves;
- Greens (any);
- A mixture of ground peppers – 1 tsp;
- Salt;
- Vegetable oil.
To make oyster mushroom soup with potatoes and cheese, first you need to boil the beef tongue until cooked, remove and cool.
Peel and cut potatoes and carrots, put into boiling broth, where the tongue was cooked, and cook for 20 minutes until readiness.
Mushrooms cut into slices and put into a pan with vegetables (several pieces left whole and also toss in the soup for 10 minutes).
Pull whole mushrooms from the soup and put on a plate.
Dice the onion and fry in oil until clear colors.
Peel the garlic, grate it and combine with onion, fry 3-5 minutes
Tongue cut into small cubes and lead into soup, let it boil 15 minutes.
Add the contents of the pan to the pan, salt and pour pepper mixture and cook for 5 minutes.
Grate cream cheese directly into the pan and cook until melting, about 5-7 minutes.
Pour the soup into plates and put 2 in each boiled mushroom, sprinkle with chopped herbs and serve to to the table.
Salad with oyster mushrooms, cheese and corn
I must say that mushrooms and cheese are perfectly combined not only in the soup. So, we suggest you cook a delicious salad with oyster mushrooms and cheese. It can be put on the festive table, or you can to diversify your everyday menu.
- Oyster mushrooms – 400 g;
- Cream cheese – 150 g;
- Eggs – 4 pcs.;
- Salt;
- Canned corn – 1 can;
- Garlic – 1 clove;
- Greens (any);
- Mayonnaise – 150 ml.
Boil eggs in advance, about 15 minutes, put in cold water, peel and cut into slices.
Peel the mushrooms, rinse and boil for 20 minutes in salty water. Rinse under running water and cut into small cubes.
Combine eggs, mushrooms and grate cream cheese on a grater, that’s it mix.
From a can of canned corn, drain the liquid, and corn combine with salad.
Stir, season with mayonnaise, salt and again mix.
Before serving, you can put green parsley leaves on the salad or basil.
The recipe for oyster mushrooms and cheese salad will appeal to your family, and they will often be asked to cook it.
