Fry oyster mushrooms for 15 minutes over medium heat without a lid.
Simmer oyster mushrooms for 20 minutes over low heat without a lid.
How to fry oyster mushrooms
Wash a group of oyster mushrooms, clean off the cut, separate the mushrooms from each other. Inspect the mushrooms – if they are clean, then you can start frying, if there is dirt left, then clean it off. Heat butter or vegetable oil in a frying pan. While the oil is heating, chop the oyster mushrooms into chips, leave the small mushrooms whole.
Put the oyster mushrooms in hot oil, fry for 15 minutes over medium heat without a lid. Stir the mushrooms regularly while frying. The taste of fried oyster mushrooms is soft, fragrant plates, slightly crispy.
How to fry oyster mushrooms with sour cream
Products
Oyster mushrooms – half a kilo
Sour cream – 200 grams
Onions – 1 head
Garlic – 1 prong
Carrots – 1 small carrot
Ground black pepper – a couple of pinches
Salt – half a teaspoon
Vegetable (olive, corn or sunflower) – 3 tablespoons
How to fry oyster mushrooms with sour cream
Wash and dry oyster mushrooms. Cut the caps of each oyster mushroom into 2 parts, the legs into circles. Peel the onion and chop finely. Peel and grate carrots. Peel the garlic and put it through a garlic press.
Heat up a frying pan, pour oil, put onions and carrots, fry for 7 minutes over medium heat without a lid. Add oyster mushrooms and garlic, fry for 15 minutes over medium heat without a lid, then add salt and pepper. Add sour cream to oyster mushrooms and mix well. Stew oyster mushrooms in sour cream for 5 minutes.
Oyster mushroom julienne
For 2 servings you will need
Chicken thigh – 1 piece
Oyster mushrooms – 100 grams
Onion – a small head or 100 grams
Sour cream – 100 grams
Cheese – 50 grams
Butter – 10 grams
Flour – 1 teaspoon
Nutmeg – at the tip of a teaspoon
Pepper, salt – by taste
How to cook oyster mushroom julienne Boil the
chicken (leave the broth), cool, separate the meat and chop it finely. Finely chop the onion and mushrooms, fry the onion, add the oyster mushrooms and fry for 10 minutes, then transfer to a bowl and wash the pan. On it, without oil, heat the flour for a minute and a half, add the oil and stir until a homogeneous consistency. Add sour cream, salt, pepper, sprinkle with nutmeg and mix again.
Add chicken and fried oyster mushrooms with mushrooms to this sauce. Arrange in layers in cocotte makers: a layer of the resulting mixture – a layer of grated cheese; pour in a tablespoon of chicken broth. Sprinkle cheese on top. Preheat the oven to 200 degrees, set the cocotte makers, simmer for 5 minutes, then turn off the oven and leave the oyster mushroom julienne in the turned off oven. Serve garnished with dill sprigs.