Pickled oyster mushrooms at home: 10 recipes with photos and descriptions

Selecting and preparing mushrooms

A delicious appetizer can only be made from fresh, young mushrooms. Furthermore, these oyster mushrooms are very healthy, containing more vitamins, minerals, and nutrients. Fresh, young mushrooms have the following characteristics:

• grayish, soft shade;
• slightly rounded caps;
• legs no longer than 3 cm;
• dense, elastic structure;
• bright mushroom aroma;
• no crumbling;
• smooth, undamaged surface.

For homemade snacks, it's best to choose smaller oyster mushrooms so they fit whole in jars. They're usually sold in bunches. Before preparing the snack, the product needs to be prepared, this is how to do it:

• the bunch is divided into individual mushrooms;
• cut off the legs;
• remove damaged areas;
• rinse well under the tap;
• slightly dried and then sorted by size.

Video: "Quick-Made Marinated Oyster Mushrooms"

This video shows a step-by-step algorithm for preparing a delicious mushroom appetizer.

The best recipes for pickled oyster mushrooms

Homemade pickled oyster mushrooms are much healthier and cheaper than store-bought versions. We've compiled ten of the best recipes to help you prepare a delicious, savory appetizer.

Classic recipe

A very simple method for marinating at home. This dish can be served the next day.

1. Process a kilogram of mushrooms. Place them in a deep container.
2. Throw in a few peppercorns, five cloves, three bay leaves, a couple of garlic cloves, and a little dried dill.
3. Pour in 3 cups of purified water. Add 1 tablespoon of granulated sugar, then 50 g of salt.
4. Bring the mixture to a boil. Add 2 tablespoons of vinegar. Simmer for another 30 minutes.
5. Place the appetizer into jars, pour in the marinade, and add a tablespoon of vegetable oil.

In 30 minutes

This quick recipe is always a lifesaver when unexpected guests arrive. In just half an hour, you'll have delicious mushrooms ready to serve right away.

1. Pour a glass of purified water, a tablespoon of vinegar, and 50 ml of vegetable oil into a deep container.
2. Add the juice of half a lemon, 6 cloves of garlic, a few peppercorns, a couple of bay leaves and 30 g of salt.
3. Bring the marinade to a boil and then simmer for about a quarter of an hour.
4. Add half a kilo of pre-prepared oyster mushrooms. Cook for another 10 minutes.
5. Before serving, sprinkle the appetizer with thin onion rings.

In 2 hours

Another quick way to make marinated mushrooms. The dish doesn't require much effort, yet it's incredibly tasty and flavorful.

1. Combine a glass of purified water with two tablespoons of vinegar and 50 ml of vegetable oil.
2. Add 2 teaspoons of salt, 5 peppercorns, a bay leaf, and 5 garlic cloves.
3. Let the marinade boil and then simmer for a quarter of an hour.
4. Add half a kilo of chopped oyster mushrooms. Cook for another ten minutes.
5. Drain the liquid and place the appetizer in the refrigerator to cool for a couple of hours.

With onions

Onions always pair well with mushrooms, so some recipes call for this ingredient. Here's one of them.

1. Soak a kilogram of finely chopped oyster mushrooms in lightly salted water. Let sit for 10 minutes, then drain.
2. Combine 2 tablespoons of purified water at room temperature with the same amount of vinegar, ½ teaspoon of salt, 50 g of granulated sugar, add herbs and a couple of cloves of garlic. Stir thoroughly until the dry ingredients are completely dissolved.
3. Slice two onions into thin rings. Layer the ingredients and pour the marinade over them.
4. Place under pressure and leave in the refrigerator overnight.

With spices

Mushrooms marinated with various spices are delicious. The piquant flavor will please even the most discerning gourmet.

1. Prepare half a kilogram of oyster mushrooms. Pour three glasses of purified water over them and bring to a boil.
2. As soon as the first bubbles appear, add 2 tablespoons of salt, 1 tablespoon of granulated sugar, a pinch of cumin, 5 cloves, 6 peppercorns, two cloves of garlic, and a couple of bay leaves.
3. Let it simmer for 2-3 minutes, then add 40 ml of vinegar. Immediately reduce the heat and simmer for another 20 minutes.

With lemon

An unusual ingredient for home pickling. However, it speeds up the curing process, and the snack acquires interesting citrus notes.

1. Boil a glass of purified water.
2. Add 6-8 peppercorns, a couple of bay leaves, 4 garlic cloves, the juice of one lemon, and salt to taste. Pour in one tablespoon each of vinegar and vegetable oil.
3. Boil the marinade for 5 minutes, strain, and then bring to a boil again.
4. Add ½ kilogram of sliced ​​mushrooms. Simmer for about half an hour over low heat.
5. Before serving, sprinkle the appetizer with thin onion rings and finely chopped herbs.

With dill, lemon and mustard

These spicy, aromatic mushrooms are a perfect addition to any holiday table. The citrus and mustard add a unique tartness to the finished dish.

1. Lightly fry 600 g of oyster mushrooms in vegetable oil.
2. Separately combine 2 cloves of garlic with a small bunch of dill.
3. Squeeze the juice of one lemon. Add 1 teaspoon each of mustard, salt, and granulated sugar. Mix thoroughly until the dry ingredients are completely dissolved.
4. While still hot, layer the mushrooms with the garlic-dill dressing, then pour the marinade over them. Let sit for 15 minutes.

With apple cider vinegar

To marinate oyster mushrooms, you don't need to use regular table vinegar. You can substitute malic acid, which will impart a light fruity flavor to the dish.

1. Pour 1.5 kilograms of the main ingredient into 2.3 liters of purified water. Bring to a boil, simmer for another five minutes, and then drain.
2. Add 45 g of salt and granulated sugar, a couple of bay leaves, and a dozen peppercorns to the marinade.
3. Pour in 150 ml of apple cider vinegar and vegetable oil. Bring to a boil and simmer for about 15 minutes.
4. Place the finished dish in the refrigerator for 24 hours.

With bell pepper

An unusual, yet delicious combination of ingredients. Bell pepper adds a sweet, vibrant flavor to the appetizer.

1. Boil half a kilogram of oyster mushrooms for 5 minutes, adding a tablespoon of salt.
2. Drain the liquid and return it to the heat. Season with salt to taste, add 2 tablespoons of granulated sugar, a few peppercorns, 1 teaspoon of dried basil, and a couple of bay leaves.
3. Bring to a boil, add ½ cup of table vinegar and a couple of tablespoons of vegetable oil.
4. Cut two bell peppers into strips. Thinly slice one onion into rings. Chop the chili pepper and a bunch of dill.
5. Place all ingredients together with the base layers. Pour the hot marinade over them.

In Korean

The ingredients included in this recipe will give the finished mushroom appetizer a unique, tangy, sour flavor.

1. Boil 300g of prepared oyster mushrooms for 5 minutes, seasoning them with salt. Drain.
2. Grate one carrot. Cut the onion into thin rings. Sprinkle the vegetables with salt, chili pepper, 1 teaspoon of ground coriander, and 5 g of granulated sugar.
3. Add a teaspoon of Tabasco, 2 tablespoons of vinegar, and 3 cloves of garlic. Mix well.
4. Combine the spicy vegetables with the mushrooms, mix them with chopped herbs, and season with vegetable oil before serving.

Some housewives replace table vinegar with wine or balsamic vinegar.

Storage and serving rules

If you don't plan to preserve the mushrooms for the winter, the finished snack should be stored in the refrigerator. It's best to use glass containers with tight-fitting lids. The shelf life of the finished product under these conditions should not exceed one week.

Before serving, it is recommended to season the oyster mushrooms with aromatic vegetable oil, sprinkle with finely chopped onions and sprinkle with chopped herbs.

As you can see, preparing marinated mushrooms is not at all difficult, and the appetizer can be used in a variety of ways. Besides serving them on their own, these oyster mushrooms are often added to more complex dishes.