Oyster mushroom soup - the basic principles of preparation
Today oyster mushrooms can be bought all year round at any store. It is a delicious, fragrant and very healthy mushroom. Oyster mushrooms are very nutritious, while they effectively lower cholesterol. This mushroom can be an excellent substitute for meat.
Oyster mushroom soup has a special, delicate taste and pleasant aroma. Preparing such a soup is quick and easy. It must be remembered that during cooking, mushrooms are boiled very much, but at the same time they secrete juice, which makes the taste of soup special.
Oyster mushrooms are cleaned and washed. Some chefs use only the caps of this mushroom for soup, but you can also prepare mushroom soup from oyster mushrooms using the whole mushroom. Then oyster mushrooms are crushed. Before you put the mushrooms in the soup, they are fried with vegetables, or put in raw form.
Root crops are peeled, finely and put in soup. You can cook mushroom broth separately.
Grains and pasta are added to the soup after the vegetables are almost ready. At the end, the soup is seasoned with spices and herbs.
Recipe 1. Mushroom Oyster Mushroom Soup
Ingredients
five small potatoes;
dill and parsley - in a bunch;
bulb;
celery;
carrot - 1 pc.;
rast. and butter;
300 g oyster mushroom;
50 ml of sour cream.
Cooking method
1. Celery, herbs and vegetables are cleaned and washed. Finely rub the carrots. We shred potatoes with thin bars. Onion finely chopped. Finely chop the celery, dill and parsley with a knife.
2. Boil water in a saucepan, and put potatoes, parsley and celery into it.
3. Pour in a pan a little vegetable and a slice of butter. Warm up and pass the carrots and onions in a mixture of oils until golden brown. Then add the peeled and oyster mushrooms to the vegetables and fry them until vegetables evaporate.
4. Put the frying of mushrooms and vegetables in the soup and cook for another five minutes. Pour hot mushroom soup into plates, sprinkle with dill and season with sour cream.
Recipe 2. Mushroom oyster mushroom soup with chicken
Ingredients
350 g of noodles;
3 cloves of garlic;
star anise - 2 pcs.;
a slice of ginger;
400 g chicken fillet;
lemon;
200 g oyster mushroom;
50 ml of vegetable oil;
1 bell pepper;
50 ml of soy sauce;
chili pepper pod;
100 g of green onions.
Cooking method
1. Peel and chop the ginger into thin strips. Peel the garlic and chop as finely as possible. Bulgarian pepper shred in cubes.
2. Rinse the chicken fillet well, remove the skin and fat, dry with a napkin. Cut the meat into thin slices.
3. Clean the oyster mushrooms, rinse them under the tap and put them on a disposable towel so that they dry out a little. Then grind in random pieces.
4. Heat a deep saucepan with vegetable oil, put in it ginger, chicken, mushrooms and garlic. Stir and fry until the mushrooms take in the juice, which they also secrete, and get a brownish crust. Then pour in the soy sauce, put star anise anise, bell pepper and hot chilli, chopped into thin rings. Stir and simmer for another minute.
5. Pour the broth into the stewpan, boil and cook for another five minutes. Boil the noodles separately. Remove the stewpan from the heat, squeeze the lemon juice into it, sprinkle with chopped green onions and put the boiled noodles. Stir and pour into serving plates.
Recipe 3. Oyster mushroom soup with egg and white wine
Ingredients
a pound of oyster mushroom;
100 g of cheese;
a slice of plums. oils;
100 ml of white wine;
garlic - clove;
egg yolks - 3 pcs.;
bulb;
tomato paste - 50 g.
Cooking method
1. Oyster mushrooms clean and rinse. Free onion and garlic from the peel and finely chop with a knife. Pour vegetable oil into a thick-walled pan, add a piece of butter and fry chopped onions in this mixture. After it becomes transparent, spread the mushrooms with garlic and simmer everything together over low heat.
2. After a few minutes, pour the wine and a little water, put the tomato paste and season with spices. We continue to cook for 15 minutes. In a deep bowl, beat egg yolks, add grated cheese and chopped parsley to them. Mix until smooth. Continuously mixing, pour this mixture into the soup with a thin stream and continue cooking for some more time. Serve soup with brown bread or crackers.
Recipe 4. Mushroom oyster mushroom soup in a slow cooker
Ingredients
250 g oyster mushroom;
carrot;
salt, spices and pepper;
bulb;
4 potatoes;
sunflower oil.
Cooking method
1. Peel and wash the onion and carrot. Coarsely grate the carrots. Chop the onion finely with a knife.
2. Pour oil into the capacity of the multicooker, set it to frying mode, and fry the vegetables until golden brown.
3. Oyster mushrooms clean, rinse well under the tap, dry lightly, and cut into large pieces and shift the capacity of the multicooker.
4. Rinse and peel potatoes in cubes. Transfer it to mushrooms, season with spices and salt. Pour in water, put the slow cooker in the "Soup" mode and cook for another forty minutes. The amount of liquid, adjust depending on the density of the soup that you want to get in the end.
Recipe 5. Mushroom oyster mushroom soup with cream cheese
Ingredients
oyster mushrooms - 300 g;
vegetable oil - 75 ml;
bulb;
processed cheese - 200 g;
salt;
dill;
carrot;
potatoes - three pcs.
Cooking method
1. Oyster mushrooms clean, rinse under running water, dry and cut into plates.
2. Bring water to a boil in a pan, add salt and mushrooms in boiling water.
3. Rinse the peeled potatoes and cut into small cubes. After 20 minutes from the moment of laying the mushrooms, add potatoes to the soup.
4. The remaining vegetables are also peeled and chopped into cubes. Heat the oil in a pan, transfer the onions into it, and fry until golden brown. Then add carrots to it and fry until soft.
5. Finely chop the processed cheese (put them in the freezer before that).
6. Add to the mushroom broth, in which potatoes have already been cooked, vegetable frying, and cook for some more time. Then put greens and cream cheese in the soup, and stir until the cheese is completely dispersed in the broth. Serve soup with crackers.
Recipe 6. Mushroom oyster mushroom soup with cream
Ingredients
two large potatoes;
incomplete glass of cream;
salt, peppercorns and bay leaves;
large carrot;
50 ml grows. oils;
bulb;
a bunch of parsley;
two cloves of garlic;
kilogram oyster mushroom.
Cooking method
1. Boil water in a deep pan. Oyster mushrooms clean and wash thoroughly under running water. Peel and wash the garlic, carrots, onions and potatoes. Rinse and dry the greens.
2. Cut the potatoes into small pieces. Put it in a bowl and fill it with water. Chop the onion finely. Rub carrots with large chips. Chop greens with a knife. Crush the garlic with a garlic squeezer into a separate plate.
3. Put potatoes in boiling water and cook until soft.
4. Place a skillet over medium heat, pour oil into it and heat it. Then put the chopped onion, and fry for two minutes, constantly stirring. Put the carrots in the fried onions and simmer the vegetables until soft. Last, put chopped mushrooms and, periodically stirring, simmer until liquid evaporates. Season everything with crushed garlic, hold on the fire for a minute and transfer the frying to the pan.
5. Salt the soup, add the bay leaf and peas mixture of peppers. Boil for about five minutes, and pour in the cream. Stir, sprinkle with chopped herbs, boil and turn off the heat. Let the soup brew for at least ten minutes. Pour the hot soup into portions, sprinkle with herbs or grated cheese.
Recipe 7. Mushroom oyster mushroom soup
Ingredients
200 g oyster mushroom;
40 g thin vermicelli;
bulb;
300 g of potatoes;
dill;
rast. butter;
carrots - 1 pc.;
ground salt and black pepper.
Cooking method
1. Peel the onion, carrots and rinse. Rub carrots with large chips. Onion finely chopped.
2. Oyster mushrooms disassemble into mushrooms, rinse and cut into arbitrary pieces.
3. In a preheated stewpan, fry vegetables until soft. We put oyster mushrooms in a stewpan, salt, pepper, and cook until the mushrooms are completely ready.
4. Peel and rinse the potatoes, cut them into small bars.
5. Put the potatoes in boiling water, and cook until soft. Then pour the vermicelli, mix and put the frying of vegetables and mushrooms. Cook for a few more minutes, add chopped dill, season with a mixture of peppers and remove from the stove. Soup ten more minutes we insist.
Recipe 8. Mushroom soup from oyster mushrooms and cauliflower
Ingredients
potato - half a kilogram;
milk - liter;
salt and greens;
cauliflower - 450 g;
rast. butter;
oyster mushrooms - 500 g;
drain. oil - 50 g;
three cloves of garlic.
Cooking method
1. Boil peeled, chopped potatoes and disassembled cauliflower, adding a little salt, until cooked. Drain the water.
2. Set aside a small amount of cauliflower. We transfer the remaining vegetable and potatoes to the pan.
3. Fried and chopped mushrooms and onions in vegetable oil. A little fried mushrooms are combined with a deferred cauliflower. Put the rest of the fry in a pan.
4. Here we put the garlic passed through the garlic grinder, add salt, add butter and pour in the warmed milk. Grind everything with a mixer.
5. Put the laid mushrooms and cabbage in the soup, cook for 5 minutes, and remove from the stove.
Recipe 9. Mushroom oyster mushroom soup with meatballs
Ingredients
350 g oyster mushroom;
egg white;
two liters of meat broth;
ground pepper and table salt;
115 Chinese cabbage;
25 g of starch;
bulb;
four cloves of garlic;
a small piece of ginger;
175 g ground beef;
50 ml of vegetable oil;
curry seasoning;
50 ml of soy sauce.
Cooking method
1. Peel the garlic and onions. We put the ground beef into a blender, add onion and garlic, starch to it. Salt, pepper and grind everything until smooth.
2. Spread the minced meat with vegetables in a separate bowl. Beat the egg white and pour into the minced meat. Knead it with wet hands and form small meatballs. We lay them out on a cutting board.
3. Oyster mushrooms disassemble into individual mushrooms, rinse thoroughly and cut into thin slices.
4. Put chopped onion, garlic, and peeled and finely chopped ginger in hot vegetable oil, and lightly fry the vegetables.
5. Boil the meat broth in a saucepan, pour soy sauce in it, put the mushrooms in it and cook for 15 minutes. Then put the meatballs one by one, twist the fire and cook for another 10 minutes. Remove the ginger from the soup.
6. Chop the cabbage into thin strips, sprinkle it with curry and crush it with your hands. We spread the cabbage in the soup, cook for another minute and remove from the heat.
Oyster mushroom soup - chef tips and tricks
Separate the legs and “oils” from the hats, boil them separately, then remove them, and put the hats in the broth. So the soup will turn out rich and tender. Boiled legs can be used to make cutlets.
Along with the legs, add the whole carrot to the broth, this will make the taste of the soup even more saturated.
Do not fry oyster mushrooms for more than 20 minutes, otherwise they will become “rubber” and hard to taste.
So that the hats do not boil, and do not lose their shape, fry them previously in butter or vegetable oil.
