oyster mushrooms

Oyster mushrooms belong to the Oyster mushroom family and are edible mushrooms.

Mushroom caps are solid, round or ear-shaped, while young oyster mushrooms are convex. They have a thin edge and a glossy smooth surface. The diameter of the oyster mushroom cap is from 5 to 20 centimeters. The plates on the lower part of the caps are rare and thin. They go down the leg. In young mushrooms, they are whitish, but later turn yellow.

The legs of oyster mushrooms are short and dense. They have a height of 2-5 centimeters and a thickness of up to 3 centimeters. The legs taper towards the base and are often curved.

The pulp of oyster mushroom is dense and white. In young mushrooms, it is distinguished by juiciness and softness, while in old ones it is fibrous and stiff.

The most common types of oyster mushrooms: common, autumn, horn-shaped, oak, lung, steppe. All of the varieties below are edible mushrooms.

These oyster mushrooms have a fleshy hat and a short stem. The lighter form is more common, but the common oyster mushroom can also be gray.

Such mushrooms ripen in July-September on deadwood of deciduous trees.

Most often it is found on dried aspens, lindens, birches.

The main difference between the steppe oyster mushroom is that it does not grow on trees, but on the stems and roots of umbrella plants.

Autumn oyster mushrooms are distinguished by a dark, fleshy cap with fine pubescence and a brown-yellow or ocher lateral leg. This type of oyster mushroom appears at the end of September and bears fruit until December.

Features of these oyster mushrooms are a depressed funnel-shaped hat of a pale shade (often with a wavy edge) and an eccentric light stalk that tapers towards the base. The flesh of such mushrooms is white and has a slight mealy smell. This type of oyster mushroom begins to bear fruit at the end of May, growing on deadwood and stumps of oaks, maples, aspens, elms and other deciduous trees.

Such a mushroom as oyster mushroom is quite common in Russia. It grows on wood, in particular deadwood, dry or weakened trees, stumps. More often oyster mushrooms appear in parks, gardens and forests on deciduous trees - oaks, mountain ash, aspens, birches, willows. Less commonly, they grow on conifers in mixed forests. On an industrial scale, these mushrooms are cultivated in many countries, including Russia. They are grown on any substrate that contains lignin and cellulose. Such a substrate can be shavings, straw, reeds, sawdust, bark, paper, sunflower husks.

Ripening of oyster mushrooms begins in September and ends in December. They rarely grow alone, but more often appear in groups, including 30 or more fruiting bodies, which grow together at the base. It is advised to collect young mushrooms, the diameter of which does not exceed 10 centimeters.

Once harvested, oyster mushrooms can be stored in the refrigerator for up to five days.

Oyster mushrooms can be purchased in supermarkets, where they come in packaged form.When buying oyster mushrooms, pay attention that they do not have an unpleasant pungent odor. It indicates spoilage of mushrooms.

After purchase, immediately remove the mushrooms from the store packaging. For storage in the refrigerator, oyster mushrooms should not be washed and cut, placed in a plastic or glass container.

• The nutritional value and taste of oyster mushrooms are quite high and are practically not inferior to mushrooms.
• Oyster mushrooms have a pleasant taste, somewhat reminiscent of rye bread and anise. It is a cross between porcini mushrooms and russula.
• These mushrooms tolerate low temperatures well, so they bear fruit all autumn.
• The fruit bodies of oyster mushrooms are quite fragile, so they need to be transported carefully.

100 grams of fresh oyster mushrooms contains:

In processed and canned oyster mushrooms, the nutritional value is reduced.

In the composition of oyster mushrooms there are many:

• amino acids
• Carbohydrates, including special polysaccharides
• Polyunsaturated fatty acids
• Vitamins - E, C, group B, PP, provitamin A
• Enzymes
• mineral salts
• Chitin
• Fiber
• Biotin and other beneficial compounds

In terms of the amount of vitamin PP, oyster mushrooms are comparable to yeast and animal liver. In terms of phosphorus content, these mushrooms are practically not inferior to fish.

• Due to the high content of biotin, the use of oyster mushrooms has a beneficial effect on skin condition, mood, blood pressure, condition of nails and hair, appetite and blood formation.
• Oyster mushrooms contain substances with antitumor and antibacterial activity.
• Eating these mushrooms, you will prevent liver disease, gastritis, peptic ulcer, cholecystitis.
• Oyster mushrooms are recommended for atherosclerosis, since their use has a positive effect on cholesterol levels.
• Oyster mushrooms have properties to stimulate mental activity, strengthen immunity, slow down aging. They have antioxidant activity.
• The use of oyster mushrooms will strengthen muscles and bones, relieve numbness of the limbs.
• Also, the addition of these mushrooms to the diet will have a positive effect on sexual function.
• Oyster mushrooms improve intestinal motility and contribute to the restoration of microflora.
• Due to their anti-allergic activity, these mushrooms are included in the diet of people with a predisposition to allergies.
• Since oyster mushrooms have the ability to remove radionuclides and heavy metals from the body, they are often advised during the recovery period after poisoning, radiation and chemotherapy.

You can learn more about the beneficial properties, selection and rules for storing oyster mushrooms by watching the following video.

Oyster mushrooms should not be used when:

• Diseases of the stomach
• Under 7 years of age
• Liver diseases
• Pregnancy

• Oyster mushrooms are widely used in cooking.
• With their use, omelettes, soups, salads, casseroles, main courses, snacks are prepared.
• These mushrooms do not go well with fish dishes.

Due to the presence of chitin, oyster mushrooms are necessarily subjected to heat treatment. Note that the polysaccharides of mushrooms, which have antitumor activity, are resistant to such processing, so the usefulness of oyster mushrooms practically does not decrease after cooking. Oyster mushrooms can be boiled, fried, salted or pickled.

To pickle oyster mushrooms, take:

• 1 kilogram of mushrooms
• 600 ml water
• Bay leaf
• Three and a half tables. spoons of 9% vinegar
• two cloves of garlic
• Salt (2 tablespoons)
• Sugar (1 tablespoon)

Washed mushrooms should be cut into pieces, placed in a saucepan and poured with water, to which add salt, spices and sugar. After bringing to a boil, pour in the vinegar, cook the mushrooms for 25 minutes, periodically removing the foam. Transfer cooled mushrooms to sterilized jars.

Fresh mushrooms after cleaning are washed and lowered into salted water. Oyster mushrooms need to cook for 15-20 minutes. After cooking, the mushrooms need to be held in a colander and dried a little. Boiled oyster mushrooms can be added to salads and soups. If you planned to stew or fry these mushrooms, then boiling oyster mushrooms is not necessary.

Oyster mushrooms are fried in vegetable oil along with chopped onions. You need to process the mushrooms for 7-10 minutes and do not try to overdo it, otherwise they will spoil the taste. In order not to miss the moment when the oyster mushrooms are ready, try them during cooking.

If you want to add oyster mushrooms to a multi-component dish, then it is best to fry the mushrooms separately, and put them in the dish itself ready-made and warm before serving. With such processing, there will be no loss in appearance, taste and benefits of mushrooms.

Pre-boiled mushrooms are mixed with fried onions and grated carrots, after which they are fried for 10 minutes. After removing the dish from the fire, it is peppered, salted, spices are added to taste, and seasoned with vinegar and herbs before serving. This appetizer is delicious both hot and chilled.

You will need:

• 150 g oyster mushrooms and chicken fillet
• 120 g root salad
• 50 ml vegetable oil and 40 g butter
• 60 g cherry tomato
• 20 ml balsamic vinegar
• Pepper and salt

Pepper and salt the chicken fillet cut into slices, then fry until tender in butter. Sliced ​​oyster mushrooms need to be fried for 3 minutes per vegetable.oil. Combine washed dried lettuce with cherry tomatoes cut into halves. Add fried mushrooms, season with balsamic vinegar. After laying the salad with oyster mushrooms on plates, place the chicken on top.

You will need:

• 900 g veal tenderloin
• 800 g oyster mushroom
• 600 g white part of leeks
• 300 g potatoes
• 500 ml 33% cream
• 100 g butter
• 100 ml chicken broth
• 120 ml vegetable oil
• 4 garlic cloves
• One sprig each of fresh rosemary and thyme
• 30 g green salad
• Pepper and salt

Cut the veal peeled from films and veins into 5 cm high sticks, then fry in vegetable oil, to which thyme and garlic are added, and bring to readiness in the oven. Cut the washed leek and saute in butter, add potatoes and broth to it. Simmer until the leeks and potatoes are tender, then add the cream and place in a blender to blend until smooth. Salt and pepper the resulting sauce to taste. Cut oyster mushrooms and fry. oil to which garlic, rosemary, pepper and salt are added. Divide the beef and mushrooms among bowls and drizzle the leek and potato sauce over the top.

The use of oyster mushrooms is recommended for:

• Diabetes
• Tumors
• hypertension
• neurological disorders
• Thrombophlebitis
• Bronchial asthma
• allergies
• Diseases of the back and joints
• sprains
• Intestinal diseases
• AIDS

Oyster mushrooms are also in demand for the prevention of diseases of the vessels, nervous system, heart, and tumors.

It has a calming effect, so this wine is recommended for nervous disorders. It will also be beneficial in all diseases that are affected by the use of oyster mushrooms.

To prepare a drink, fresh oyster mushrooms are crushed and three tables.spoons of raw materials are poured with Cahors (500 ml). A corked container with mushrooms and wine is infused in a dark place for one week. Then, without filtering, place in the refrigerator. Take this wine 3-4 months after meals 2-3 times a day. The dosage for one person is 1-2 tables. spoons of drink.

A liter jar up to the shoulders is filled with chopped oyster mushrooms and poured with vodka. Having corked the container, it is sent to a dark place for ten days and shaken regularly. It is not necessary to strain the tincture. It is taken in a tablespoon daily on an empty stomach in the morning. Before use, the tincture is shaken and drunk along with the sediment. This remedy is recommended for mastopathy and other diseases that are affected by the intake of oyster mushrooms. Treatment with tincture is prescribed for 1-3 months.

Dried mushroom powder is used for all diseases that are treated or prevented by eating oyster mushrooms.

Then they are finely chopped and dried in an oven heated to a maximum temperature of +45 degrees. Dried oyster mushrooms are ground in a coffee grinder. After transferring the powder to a glass container, it is covered with a paper lid and stored in a dry place. You need to take the powder in a teaspoon. spoon three times a day for one to three months during meals, adding to a sauce, seasoning, salad or any other dish.

Due to the content of enzymes in these mushrooms, the use of oyster mushrooms promotes the breakdown of fats, which helps in weight loss. That is why this type of mushroom is recommended for obesity.

Cultivation of oyster mushrooms is discussed in detail in another article.