You will need
  • For marinated oyster mushrooms:
  • 1 kg of mushrooms:
  • -150 g of water,
  • -1 tbsp. of salt,
  • -1 tbsp sugar
  • -3-4 tbsp of vinegar
  • -Bay leaf,
  • -carnation,
  • -allspice,
  • the seeds of dill and cilantro.
  • For salty oyster:
  • -1 kg of oyster mushrooms (caps),
  • -80 grams of salt,
  • -spices to taste.
Oyster mushrooms can be stored in the refrigerator in plastic or paper containers for two weeks. If you store them in paper packaging, make sure the edges are sealed.
You can extend the shelf life of your mushrooms, placing them under a damp paper towel.
Oyster mushrooms can dry. To do this, they should be cut into slices and lay on a clean paper or strung on a rope.
Another way is to boil the mushrooms, cool and then freeze.
You can marinate the oyster mushrooms. For this it is necessary to boil the water and add all the necessary spices. As soon as the water boils, add the chopped oyster mushrooms and cook them about 25-30 minutes. Then put into sterilized jars, roll up and cool.
Oyster mushrooms to pickle. For pickling use the cap. You need to sprinkle the bottom with salt and put on top of the cap, each row strew with salt. Add oak and cherry leaves. Put on top load and withstand so the mushrooms for 4-5 days at room temperature, then put into the refrigerator. To eat oyster mushrooms will be ready in 30-40 days.
And finally, oyster mushrooms can be processed in the mushroom powder, which can be used as seasoning for many dishes. Mushrooms should be pre-cleaned of debris, rinsed in cold water and dried. Then grind in a coffee grinder, a pepper mill or a mortar. To keep the mushroom powder in the container should be sealed with a lid in a dark cool dry place. Before use mushroom powder to swell mixed with a small amount of warm water, and then add to the dish. From fungal powder you can also prepare mushroom spawn.