Oyster mushroom is a mushroom that is grown in an artificial environment, because it is absolutely safe for human health, and in its nutritional value can compete with meat. These mushrooms are frequent guests on the shelves of domestic supermarkets, and even novice housewives can prepare simple and tasty dishes from them. One of the simplest and most popular delicacies that can be prepared from fragrant mushrooms is oyster soup with potatoes.
Selection and preparation of ingredients
A delicious oyster mushroom soup can be prepared in all kinds of ways - both in a conventional pan and in a slow cooker. There are recipes with the addition of vermicelli, cereals, cheese and various vegetables, based on raw or frozen mushrooms.
For the preparation of soup, it is better to choose young, small mushrooms, as they have a softer and more fragile structure. In the case of buying large, mature specimens, only hats should be used in the soup, since the leg of the mature oyster mushroom has a rigid structure. When using cereals in a recipe, they must first be washed and soaked.
Oyster mushroom potato soup with cream
850 minutes
Nutritional value per 100 g:
- Cut the potatoes into even cubes and toss into a bowl of boiling water.
- Fry finely chopped onion in a well-heated oil until transparent.
- Add the grated carrot to the onion and simmer until soft.
- Combine the oyster mushrooms cut into a small cube with the stewed vegetables and simmer until the liquid is completely evaporated.
- Add chopped garlic cloves to the pan and simmer for 1 min.
- Put the frying in a bowl with potato broth.
- Season with salt and pepper to taste, boil for 5 minutes.
- Introduce the cream a little, bring to a boil, but do not boil, but remove from heat.
- Serve with finely chopped herbs.
Important! To make the soup, you need exclusively fresh oyster mushrooms, the hats of which have a tint from brownish to dark gray, with the edges wrapped inside. Light mushrooms with yellowness are not suitable for cooking a delicious first course.
Mushroom soup with potatoes and homemade noodles
860 minutes
Nutritional value per 100 g:
- Cut oyster mushrooms into small strips and cook until tender.
- Pour potatoes into cubes in mushroom broth.
- Fry finely chopped carrots and onions until transparent.
- Add finely chopped cucumber to the roast
- When potatoes are ready, put noodles in a bowl with soup and cook for 5 minutes.
- Transfer the frying pan to the pan, salt, bring to taste and boil over low heat for 3-5 minutes.
Did you know? In Europe, the Germans were the first to use oyster mushrooms in cooking during the First World War.
Gentle oyster mushroom soup with cream cheese and potatoes
560 minutes
large bell pepper
1 PC.
soft cream cheese
1 PC.
Nutritional value per 100 g:
- Chop the onions finely, chop oyster mushrooms thinly and fry in sunflower oil until tender.
- Boil potatoes diced in a pan with salted water.
- Transfer mushrooms overcooked with onions, chopped bell peppers into potato broth and cook for 10-15 minutes.
- Pour finely grated cheese into the soup, mix vigorously.
Buckwheat potato and mushroom soup
81 hours 10 minutes
oyster mushroom fresh or pickled
600 g
Nutritional value per 100 g:
- Cut the potatoes with even bars and pour into a pan with boiling salted water.
- After 10 minutes, pour the washed buckwheat into the potato broth and cook until tender.
- Grind oyster mushrooms and fry in vegetable oil along with finely chopped carrots and onions.
- Combine the ingredients in a saucepan and boil for 3 minutes.
- Serve with finely chopped herbs.
Did you know? Oyster mushrooms got their name due to the fact that under artificial conditions they are grown in a special substrate, in limbo.
Chicken soup with oyster mushrooms, potatoes and canned green peas
81 hours 30 minutes
canned green peas
1 can
Nutritional value per 100 g:
- Cut chicken fillet into even cubes and fry in preheated oil.
- Dip the chopped potatoes into boiling salted water.
- Transfer the fried chicken to the pan.
- Fry the carrots with onions in a pan.
- Pour the fry into the dishes with the broth, add chopped oyster mushrooms and cook until cooked.
- As the mushrooms are ready, add green peas to the soup and boil for 2-3 minutes.
- Serve sprinkled with finely chopped herbs.
Important! Oyster mushrooms can not be fried for more than 20 minutes. Otherwise, the mushrooms will acquire a dense, rubber structure.
Mushroom soup with cauliflower
81 hours 10 minutes
Nutritional value per 100 g:
- Disassemble the cauliflower into small inflorescences and boil until tender.
- Set aside a fourth of the finished inflorescences to the side.
- Cut and boil potatoes in salted to taste water.
- Finely chop the oyster mushroom and onion and fry in vegetable oil. Set aside part of the mixture.
- Put the remaining roast in a bowl with ready-made potatoes, and put the boiled cabbage in the same place.
- Add butter and crushed garlic cloves to dishes with soup.
- Pour hot milk into the vegetable mixture gradually, constantly whipping the mass with a mixer.
- Add to the soup pending pieces of mushrooms and chopped cabbage inflorescences, boil for 5 minutes.
In addition to the above recipes, any housewife has a lot of copyright options for mushroom soups with the addition of piquant ingredients that add their own flavor to the dish. All these first courses are united by one thing - the taste, benefits and nutritional properties of such a wonderful and very inexpensive oyster mushroom.
