Quick Pickled Oyster Mushrooms

Fast, simple, whipped up, very tasty! Quick-cooking pickled oyster mushrooms will help you out when you need to assemble a table in a minimum amount of time. Due to the fact that these mushrooms, like champignons, do not need to be boiled first, the time for cooking them is significantly reduced.
cook time: 30 min
Freya Ashford
Quick Pickled Oyster Mushrooms

Nutrition Facts (per serving)

73
Calories
5g
Fat
4g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Oyster mushrooms 500 g
Water 300 ml
Garlic 2 clove
Allspice 4 pc
Peppercorns 4 pc
Bay leaf 1 pc
Vegetable oil 50 ml
Table vinegar 50 ml
Sugar 1 tbsp
Salt 1 tbsp

To submit:

Bulb onions 1 pc

Recipe instructions

Step 1

Step 1
How to make quick-cooking pickled oyster mushrooms? Prepare your food. It is important that when purchasing mushrooms, look at their shelf life and condition. Usually they indicate a shelf life of 10 days, but it is better to take fresh ones, up to a maximum of 3-4 days of storage. Mushrooms should not be wrinkled, without stains or visible damage, and have a pleasant, fresh smell.

Step 2

Step 2
Oyster mushroom is an artificially grown mushroom, so it is usually pure, preparation does not take much effort and time. You can rinse the bunch of mushrooms right away, but I prefer to separate the mushrooms first. It is convenient to do this from the back side of the bunch, cutting them off with either a sharp knife or kitchen scissors. The stem of the mushroom is tough and not as tasty, so cut it off close to the cap.

Step 3

Step 3
Rinse the cut mushrooms carefully with cool running water, then let the water drain; it is more convenient to do this by placing them in a colander. Then cut large mushrooms into 2-3 segments, but not very small. Leave small and medium mushrooms whole.

Step 4

Step 4
Prepare the marinade. How to make a marinade? Pour clean cold water into a large saucepan, add sugar and salt, allspice and black peppercorns, bay leaf. Throw in the garlic cloves crushed with a knife and immediately pour in odorless vegetable oil and 9% vinegar. Stirring, bring the marinade to a boil over low heat.

Step 5

Step 5
Add the prepared mushrooms to the marinade and bring the water to a boil again. Then reduce the heat to low and cook the oyster mushrooms for 8 minutes. Do not cover the pan with a lid. At first there may seem to be little water, but the mushrooms will still release liquid when cooked. If foam forms, skim it off with a holey spoon.

Step 6

Step 6
After 8 minutes, remove the pan from the stove and let the mushrooms cool completely in the marinade. You can cook champignons this way, but boil them for 5 minutes.

Step 7

Step 7
Place the cooled mushrooms in a jar and cover with marinade. If you wish, you can add onions cut into half rings to the mushrooms. Mushrooms can be served immediately, but it is better to store them in the refrigerator. From this quantity of products a 0.5 liter jar is obtained.

Step 8

Step 8
Before eating, let the marinade drain, season the mushrooms with vegetable oil, and add onions to taste. Oyster mushrooms are spicy, have a rich pickled taste with a slight hint of sweetness.

Additional rubrics

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