Stewed oyster mushrooms: delicious recipes

Oyster mushrooms are quite tender, tasty and juicy mushrooms. They are universal, so you can cook a variety of dishes from them, including first, second, sauces, fries, salads and stews. But the most gourmet oyster mushrooms sour cream sauce.

Fragrant oyster mushrooms stewed in sour cream are wonderful in addition to boiled potatoes, fresh vegetables and homemade noodles. Mushrooms in a creamy sauce go well with pea or wheat porridge. It is worth saying that you can yourself dishes from stewed oyster mushrooms pamper quite often, as these mushrooms are sold in the store in any season.

Oyster mushrooms stewed in sour cream in a pan

Probably the easiest recipe for cooking are stewed oyster mushrooms in sour cream in a pan. Combination of these two the components give the dish a tenderness, aroma and amazing taste. His can be used with a side dish, but can be put on a table, as an independent dish. Oyster mushrooms, stewed in sour cream, can cook in 40 minutes, which does not take much of your time on the kitchen.

• oyster mushrooms – 1 kg;
• onion – 2 pcs.;
• sour cream – 400 ml;
• salt;
• ground black pepper – 1 tsp;
• garlic cloves – 3 pcs.;
• dill and parsley – 1 bunch;
• vegetable oil.

Mushrooms to separate separately from each other, cut the mycelium together with dirt and rinse in water. Tilt to a sieve, drain liquid and put on a paper towel to dry.

Put diced butter in a frying pan in a frying pan. onion, fry until soft, about 5-7 minutes on average the fire.

Dice the mushrooms and put on the onion, fry until evaporation of liquid from a pan.

Pour sour cream, salt, toss black pepper, chopped greens and simmer under the lid for 7-10 minutes.

Grind garlic cloves with a knife, introduce into oyster mushrooms with sour cream and turn off the stove.

Leave the mushrooms in the pan for 5-7 minutes, and then serve on table.

Oyster mushrooms, stewed in sour cream, put portionwise on plates and put on top a small sprig of parsley.

Oyster mushroom recipe stewed with potatoes in a slow cooker

In this recipe, oyster mushrooms stewed in a slow cooker are added potatoes, which makes the dish much more satisfying. The snack turns out nutritious, but not oily, and suitable for those who fast or diet.

• oyster mushrooms -600 g;
• potatoes – 600 g;
• onions – 200 g;
• olive oil – 50 ml;
• soy sauce – 3 tbsp. l .;
• sweet paprika – 1 tsp;
• thyme (dried) – 1 tsp;
• ground black pepper – 1 tsp;
• salt;
• water or broth – 300 ml.

Peel, wash and cut potatoes, add paprika, thyme, soy sauce and black pepper. Mix potatoes and let it marinate 15 min.

Peel the onion, cut into half rings, turn on the slow cooker in “Frying” mode. Pour the oil into the bowl, put the onion and fry for 7 minutes, stirring occasionally with a wooden spatula.

Peel oyster mushrooms, separate into separate mushrooms, rinse and cut into cubes.

Add oyster mushrooms to the onion, stir and fry for 5-7 minutes.

Add potatoes marinated in spices to the bowl, pour water, mix.

Turn the slow cooker into the “Extinguishing” mode and cook for 30 minutes.

Stewed oyster mushrooms with potatoes in a slow cooker can be served as independent dish for lunch or dinner.

Before serving, garnish with basil or parsley (by taste).

Oyster mushrooms stewed with potatoes and other vegetables in sour cream

In this recipe, oyster mushroom stewed with vegetables, a combination ingredients can be changed to your liking. Take those vegetables that you have in the refrigerator.

• oyster mushrooms – 400 g;
• potatoes – 300 g;
• sour cream – 300 ml;
• water – 2 tbsp .;
• onion – 4 pcs.;
• carrots – 3 pcs.;
• tomatoes – 5 pcs.;
• parsley greens;
• salt;
• vegetable oil;
• ground black pepper – 1 tsp;
• oregano (dry) – ½ tsp.

First of all, you need to start cooking with the preparation of vegetables, so how they go to the pot first.

Peel and chop the onion into thin rings, chop the potatoes cubes, carrots – cubes.

Cut fresh tomatoes into slices, peeled oyster mushrooms – large pieces.

Heat butter in a deep saucepan, introduce chopped onion and fry until slightly golden.

Add ground black pepper, oregano and chopped oyster mushrooms.

Simmer until the liquid evaporates from the fungi.

Put potatoes with carrots in a stewpan and simmer everything together 10-15 minutes

Add chopped tomatoes, stew for 10 minutes, salt to taste and pour vegetables with boiling water.

Simmer under a closed lid for 30 minutes over low heat.

Add sour cream, simmer for 10 minutes and for piquancy (to taste) add 3 minced garlic cloves.

Oyster mushrooms stewed in sour cream with potatoes, onions and carrots, in front of sprinkle with chopped herbs. Put in Serving plates and serve for lunch or dinner.

Oyster mushrooms stewed in sour cream or cream

We offer a step by step recipe with photos of oyster mushrooms stewed in sour cream with garlic.

• oyster mushrooms – 500 g;
• potatoes – 6 pcs.;
• garlic – 7 cloves;
• parsley and basil greens – 1 bunch;
• olive oil – 6 tbsp. l .;
• salt;
• ground pepper mixture – 1 tsp;
• sour cream (homemade cream) – 300 ml.

As can be seen from the recipe, sour cream can be replaced, then oyster mushrooms, stewed in cream will turn out even tastier and more nutritious. Creamy the taste and mushroom aroma of the cooked dish will make your households often look in the kitchen and wait for when you feed.

Peel potatoes, wash and cut into thin cubes.

Peel oyster mushrooms, disassemble, rinse under the tap and cut cubes.

Heat oil in a deep pan, put potatoes, salt, add a mixture of peppers, mix and fry for 15 minutes.

Separately, fry oyster mushrooms in oil until golden brown.

Add finely chopped garlic to the potatoes and add cream.

Stir and simmer for 5 minutes, until cream become thicker.

Combine the mushrooms with potatoes in a creamy sauce, mix, add salt to taste and chopped greens.

Mix well and put in a greased mold for baking.

Fry in an oven preheated to 180 ° C for 20 minutes.

Oyster mushrooms stewed with onions and sour cream

We suggest you familiarize yourself with the recipe for stewed oyster mushrooms with onions. It turns out a delicious and juicy appetizer of mushrooms, densely seasoned sour cream sauce. No one can resist such a dish. In addition, the preparation of this dish will take you no more 40 min

• mushrooms – 400 g;
• onion – 4 pcs.;
• sour cream – 300 ml;
• garlic – 2 cloves;
• salt;
• paprika and ground black pepper – ½ tsp;
• vegetable oil;
• oregano – a pinch.

Oyster mushrooms disassemble, clean from contamination, rinse in flowing water, dry on a paper towel and cut.

Heat a pan with oil, put oyster mushrooms and fry until browning.

Peel, chop and add the onions to the mushrooms.

Cut the garlic into small cubes, add it to the mushrooms, salt, add oregano, paprika, ground pepper and salt, mix thoroughly and fry for 10 minutes over low heat.

Pour sour cream into the mass, stir well and simmer 10 min

If you want the sauce to be thick, add ½ to sour cream Art. l potato starch.

Oyster mushrooms, stewed with sour cream, put in portioned plates and serve.

Oyster mushrooms stewed with potatoes with Indian sauce

This recipe for oyster mushrooms stewed in sour cream will be prepared by Eastern option: with Indian sauce.

• oyster mushrooms – 1 kg;
• potatoes – 5 pcs.;
• sour cream – 150 ml;
• onion – 2 pcs.;
• garlic – 3 pcs.;
• fresh ginger – 15 g;
• ground black pepper – 1 tsp;
• turmeric – ½ tsp;
• ground zira – ½ tsp;
• ground paprika – 1 tsp;
• hot ground pepper – ½ tsp;
• fresh dill greens – 1 bunch;
• vegetable oil;
• salt.

Oyster mushrooms disassemble into individual mushrooms, cut off most of rinse the legs under the tap and place on a paper towel to glass water.

Heat the oil in a pan, put chopped oyster mushrooms in pieces and fry until golden brown mushrooms.

Combine chopped garlic with turmeric, paprika, salt, black pepper, red pepper and zira, grind everything well pestle in a mortar.

Grate fresh ginger on a fine grater, squeeze the juice and introduce to spices.

Add ½ tbsp. water and mix thoroughly.

Peel potatoes, wash, cut into small cubes and fry in oil until half cooked.

Peel the onions, chop them and put them into the potatoes, fry for 5 minutes.

Add chopped spices with water to the potato, cover and simmer for 15 minutes.

Combine the mass with mushrooms, add chopped greens, stir and simmer another 5 minutes.

Pour the sour cream into the mushrooms, bring to a boil, but do not stew.

Remove from the stove and add if necessary.

Oyster mushrooms stewed with potatoes in Indian sauce are best served as an independent dish. It will turn out to be spicy in taste and very bright in the color scheme that your guests.