Adherents of vegetarian nutrition are aware that mushrooms may well replace meat, and when oyster mushrooms are mentioned, this version is 100% justified. They are tasty, inexpensive and extremely beneficial for our body. First and second courses are prepared from them, which are distinguished by an exquisite aroma and an incomparable taste.
Oyster mushrooms are bred on an industrial scale and delivered to stores completely fresh. Despite the artificial cultivation, mushrooms have a whole range of beneficial properties. Experts assure that their regular consumption can prevent (stop) the development of malignant tumors and all thanks to the content of primary in their composition (a rare enzyme).
In addition, they are rich in a whole range of vitamins, minerals and trace elements. With all its advantages, this mushroom is also dietary. 100 g of product accounts for only 38 kcal. They make excellent toppings for pies, salads, fries, sauces and soups. Today, dear readers, we will try to cook a hearty and fragrant oyster soup with the addition of various ingredients.
First recipe: with potatoes and mushrooms
When choosing mushrooms, pay attention to the date of manufacture, appearance and smell. Feel free to sniff and feel the product. Manufacturers often pack it in cling film so that the mushrooms do not deteriorate. Unscrupulous sellers sometimes interrupt dates and sell low-quality, long-overdue products that pose a health hazard. Be carefull!
To make mushroom soup from oyster mushrooms , you need to buy the following set of ingredients: potatoes (five small), onions, one carrot, mushrooms (three hundred grams), sour cream (a couple of spoons), a piece of butter, a drop of vegetable oil, celery, a bunch of dill and parsley.
We will prepare our products first. Grate the carrots, cut the potatoes into thin strips (not important), chop the onion, parsley and celery. In boiling water (three liters) throw potatoes, celery and parsley. Strain onions with carrots in butter and vegetable oil.
After the vegetables in the pan acquire a golden hue, put mushrooms cut into slices and fry them a little. Then transfer this mass to a pot of potatoes and boil for five minutes. When serving oyster mushrooms when serving, do not forget to season with sour cream and sprinkle with dill. The chic dish impresses with its amazing taste.
The second recipe: with white wine and yolks
Ingredients : fresh mushrooms (five hundred grams), butter (a slice), a clove of garlic, onion, tomato paste (two spoons), three egg yolks, white wine (one hundred grams), cheese (one hundred grams), a bunch of parsley.
Cooking Mushroom Soup
Wash and cut oyster mushrooms. Chop onion, chop finely garlic. Pour vegetable oil into the stewpan and put a slice of butter in this mixture, fry the onions. Add mushrooms and garlic a bit later - stew foods.
After a few minutes, pour the wine, a little water and put the tomato paste. Add spices as you like - boil for 15 minutes. Beat raw yolks in a separate container, add grated cheese and chopped parsley to them. Pour into a saucepan with a thin stream and cook for 5 minutes. Serve with crackers or brown bread.
The third recipe: with cream cheese
The next option will be with cream cheese. The dish has a delicate taste and exquisite aroma. It is very satisfying, despite the simple ingredients. It takes literally 20 minutes to cook.
The composition of the soup includes: fresh mushrooms (two hundred grams), processed cheese (two hundred grams), potatoes (three pieces), one stem of leek, green onion, dill, garlic, a liter of broth or purified water.
Cut peeled potatoes and put to cook. Sauté chopped leeks, then add oyster mushrooms. You probably know how to cook soup with vegetables, so we won’t explain how long it takes to cook potatoes and fry onions.
Add grated cheese to the potatoes - do not forget to mix until it is completely melted. Then put the fried mushrooms with onions and chopped dill. Give a little boil, serve hot.
Fourth recipe: with mushrooms and noodles
Thick oyster soup is the first dish. It is nutritious, satisfying and quickly saturates the body. Nobody will be hungry.
A set of products : three hundred grams of fresh oyster mushroom, noodles (three large spoons), carrots, onions, bell pepper, parsley, dill, a liter of water, black pepper, salt.
Chop the onion, toss it in the pan, fry until rosy, and then put the grated carrots. Bring water to a boil, salt and put noodles into it - cook for 5 minutes. Then drain and set aside.
Pour water into a clean pan, let it boil, spread the fried vegetables with chopped mushrooms. We leave it on fire for 10 minutes, after which we lower the boiled noodles, a little greens and pepper, sliced in thin strips. Bon Appetit!
Fifth recipe: oyster mushroom soup with cauliflower
Ingredients : onions, potatoes (half a kilogram), three cloves of garlic, fresh mushrooms (three hundred grams), cauliflower (head of cabbage), butter (50 g), salt, greens (cilantro, dill), milk (four glasses).
At the bottom of the pan put the cabbage divided into inflorescences and chopped potatoes - pour water and put on the stove. Remove the boiled products from the water, set aside some cauliflower inflorescences, put the remaining vegetables in a clean cup. Fry onions with mushrooms and garlic. A little oyster mushroom (fried) also put aside.
Boil milk, put in it the mushrooms fried with onions and garlic, butter and a little salt, beat with a mixer until thick. In this consistency, drop the suspended oyster mushrooms and cabbage, then boil everything for three minutes. Sprinkle with chopped herbs when serving. Delicate milk oyster soup puree diversifies your menu and delivers unbelievable pleasure.
Sixth recipe: in English
Ingredients : oyster mushrooms (four hundred grams), 1.5 liters of chicken stock, spices to taste, garlic croutons, carrots and onions.
For the sauce : butter (three large spoons), four eggs, flour (three tablespoons), half a liter of cream.
In this recipe, only oyster mushrooms are used, as they are more tender and fleshy. They need to be cut into strips and fry in a pan along with onions and carrots until caramel color. Put food in a boiling broth and cook for about 20 minutes.
Making the sauce : add softened butter to the cream. In another container, beat the eggs and pour the cream. Lightly heat over a fire and pour in a thin stream of flour, stirring constantly. If lumps have formed during this process, then the mixture must be filtered. Pour the sauce into the broth and cook for 7 minutes. Serve sprinkled with oyster soup with herbs and croutons.