2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Vegetarians are aware that mushrooms can 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 their exquisite aroma and incomparable taste.
Oyster mushrooms are bred on an industrial scale and delivered to stores quite fresh. Despite artificial cultivation, mushrooms have a whole range of useful properties. Experts assure that their regular consumption can prevent (stop) the development of malignant tumors and all thanks to the content of pervorin (a rare enzyme) in their composition.
In addition, they are rich in a whole range of vitamins, minerals and trace elements. With all the advantages, this mushroom is also dietary. There are only 38 kcal per 100 g of product. They make excellent fillings for pies, salads, roasts, sauces and soups. Today, dear readers, we will try to cook hearty and fragrant oyster mushroom soup with the addition of various ingredients.
First recipe: with potatoes and mushrooms
When choosing mushrooms, pay attention todate of manufacture, appearance and smell. Feel free to smell and feel the product. Manufacturers most often pack it in cling film so that the mushrooms do not deteriorate. Unscrupulous sellers sometimes interrupt dates and sell low-quality, long-expired products that pose a he alth hazard. Be vigilant!
To make mushroom soup from oyster mushrooms, you need to buy the following set of ingredients: potatoes (five pieces - small), onions, one carrot, mushrooms (three hundred grams), sour cream (a couple of spoons), a piece of butter, a drop of vegetable butter, celery, a bunch of dill and parsley.
Let's prepare our products first. We grate the carrots, cut the potatoes into thin strips (not essential), chop the onions, parsley and celery. Throw potatoes, celery and parsley into boiling water (three liters). Saute onions with carrots in butter and vegetable oil.
After the vegetables in the pan get a golden hue, put sliced \u200b\u200bmushrooms on them and fry a little. Then transfer this mass to a pan with potatoes and boil for five minutes. When serving oyster mushroom soup, do not forget to season with sour cream and sprinkle with dill. A chic dish that impresses with amazing taste.
Second recipe: with white wine and egg yolks
Ingredients: fresh mushrooms (five hundred grams), butter (piece), garlic clove, 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 the onion, finely chop the garlic. Pour vegetable oil into a saucepan and put a piece of butter, fry onions in this mixture. A little later, add mushrooms and garlic - stew food.
After a few minutes, pour in the wine, a little water and put the tomato paste. Add spices at your discretion - boil for 15 minutes. In a separate container, beat the raw yolks, add grated cheese and chopped parsley to them. Pour in a thin stream into the pot with soup and cook for 5 minutes. Serve with croutons or black bread.
Third recipe: with melted cheese
The next option will be with melted cheese. The dish has a delicate taste and exquisite aroma. It is very satisfying, despite the simple ingredients. Ready in just 20 minutes.
The composition of the soup includes: fresh mushrooms (two hundred grams), melted cheese (two hundred grams), potatoes (three pieces), one stalk of leeks, green onions, dill, garlic, a liter of broth or purified water.
Chop the peeled potatoes and put to boil. Fry the chopped leeks and then add the oyster mushrooms. You probably know how to cook soup with vegetables, so we will not explain how long it takes to boil potatoes and fry onions.
Add grated cheese to potatoes - do not forget to stir until it is completely melted. Then put fried mushrooms with onions and chopped dill there. To giveboil a little, serve hot.
Fourth recipe: with mushrooms and noodles
Thick oyster mushroom soup is the first course. It is nutritious, satisfying and quickly saturates the body. No one will go hungry.
Product set: three hundred grams of fresh oyster mushrooms, noodles (three large spoons), carrots, onions, bell peppers, parsley, dill, a liter of water, black pepper, s alt.
Chop the onion, throw it into the pan, fry until golden brown, and then put the grated carrots. Bring water to a boil, add s alt and put noodles in it - cook for 5 minutes. Then drain and set aside.
Pour water into a clean saucepan, let it boil, put the fried vegetables with chopped mushrooms. We leave it on the fire for 10 minutes, after which we lower the boiled noodles, some greens and pepper, cut into 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), butter (50 g), s alt, herbs (cilantro, dill), milk (four glasses).
At the bottom of the pot, put cabbage divided into inflorescences and chopped potatoes - pour water and put on the stove. Remove the boiled products from the water, set aside a few cauliflower inflorescences, put the rest of the vegetables in a clean cup. Saute onions with mushrooms and garlic. Set aside some oyster mushrooms (fried) as well.
Boil milk, put fried with onions and garlic in itmushrooms, butter and a little s alt, beat with a mixer until thick. Dip the reserved oyster mushrooms and cabbage into this consistency, then boil everything for three minutes. Sprinkle with chopped herbs when serving. The most delicate milk soup-puree of oyster mushrooms will diversify your menu and bring unthinkable pleasure.
Sixth recipe: in English
Ingredients of the dish: oyster mushrooms (four hundred grams), 1.5 liters of chicken broth, 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.
Only oyster mushroom caps are used in this recipe as they are more tender and meaty. They need to be cut into strips and fried in a pan with onions and carrots until caramelized. Put the products into the boiling broth and cook for about 20 minutes.
Make the sauce: add softened butter to the cream. In another bowl, beat the eggs and pour in the cream. Lightly heat over a fire and add flour in a thin stream, stirring constantly. If lumps form during this process, then the mixture must be filtered. Pour the sauce into the broth and cook for 7 minutes. Serve sprinkled with oyster mushroom soup with herbs and croutons.
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