Cooks have been using oyster mushrooms in their recipes for a very long time. These mushrooms were most popular among Japanese and Chinese chefs, as they were considered not only tasty, but also healthy. The composition of oyster mushrooms is similar to fermented milk and meat products - they contain a lot of vitamins and proteins. In addition, oyster mushrooms can be easily grown at home, and are sometimes used as the main ingredient in some medicines.

Secrets and features of cooking

These mushrooms are low in calories, but at the same time filling, so they are considered a dietary product, and dishes made from them will especially appeal to those who are watching their figure. However, there are also recipes with oyster mushrooms that at least and cannot be called low-calorie, but their taste and aroma makes you forget about diets for a while.

One of these dishes is fried potatoes with oyster mushrooms, beloved by many Russian families. You can always cook it according to one recipe, but it’s better to diversify it. Below are several different ways to cook potatoes, as well as tips and tricks for improving their taste.

Properly fried potatoes with oyster mushrooms turn out crispy with an appetizing crust, but for this, during the cooking process you need to remember some nuances, common for each recipe:

All of the above tips are suitable for frying potatoes not only with oyster mushrooms, but also with any other mushrooms (except for their individual processing): honey mushrooms, champignons, chanterelles, porcini and others. Mushrooms of almost any type will provide a fried potato dish with an original and bright taste.

Cooking recipes

There are many recipes for fried potatoes With oyster mushrooms. Undoubtedly, among them there will be one that will become one of the favorite family dishes.

Fried potatoes with mushrooms

To prepare the dish you will need the following ingredients:

• 0.5 kilograms of oyster mushrooms;
• 1 kilogram of potatoes;
• 1 onion;
• 30 grams of vegetable oil;
• salt and pepper to taste.

Preparing the dish will take no more than an hour, and the calorie content of one serving will be about 120 kcal. . The preparation sequence is as follows:

Before serving, garnish the finished fried oyster mushrooms with potatoes with fresh and pickled vegetables and herbs.

Oyster mushrooms with potatoes in a slow cooker with sour cream

Thanks to the addition of sour cream, almost every dish becomes much more tender, tastier and more satisfying. Fried potatoes with oyster mushrooms are no exception, which becomes a truly culinary masterpiece when cooked with sour cream.

Required Products:

It will take you about two hours to prepare, however, the result will more than justify the time spent. The calorie content of the dish is approximately 121 kcal. How to cook oyster mushrooms with potatoes in sour cream:

1. Cut the peeled onions into half rings or feathers, place in a slow cooker and cook for about 13 minutes on the “Frying” or “Baking” option until the onion becomes transparent.
2. Carefully wash the mushrooms, cut into strips and carefully mix in the multicooker bowl with the onions.
3. Melt the butter in a frying pan, add flour, stir thoroughly and fry over medium heat for about two minutes.
4. Mix sour cream and 3-4 tablespoons of water in a separate bowl, add to the fried flour and mix thoroughly.
5. Cut the peeled potato tubers into cubes, add them to the slow cooker with the mushrooms and onions, add salt and pepper, pour in the sour cream and flour sauce and mix gently.
6. Set the multicooker to the “Stew” option for 60 minutes.
7. After this time, carefully mix the contents of the multicooker again and set it for another 15 minutes in the same mode.

Place the finished dish on lettuce leaves and can be served, garnished with fresh vegetables and herbs.

Exquisite gratin

This original dish of potatoes and fried oyster mushrooms will undoubtedly appeal to those who like a touch of sophistication in their usual everyday food.

For the recipe you will need:

• 1 kilogram of potato tubers;
• 50 grams of dried mushrooms;
• 250 grams of champignons and oyster mushrooms;
• 250 milliliters of boiling water;
• 0.5 glasses of milk;
• 1 tablespoon butter;
• 2 tablespoons of heavy cream;
• 1 large clove of garlic;
• 2 sprigs of thyme;
• ground pepper and salt.

It will take you about one hour to prepare the “Graten”, and the result will be a delicious and unusual dish, the calorie content of which will be 119 kcal. Step-by-step preparation:

Serve "Graten" in portions, on lettuce leaves with fresh vegetables and herbs.

Mushrooms with potatoes and garlic in a slow cooker

After a hard day at work, when you still need to feed the whole family a quick dinner, there is nothing easier than cooking oyster mushrooms with potatoes and garlic in a slow cooker.

Required Products:

• 0.5 kilograms of fresh oyster mushrooms;
• 7 medium potato tubers;
• 1 onion;
• 1 tablespoon sunflower oil;
• 20 grams of fresh dill;
• salt and a mixture of ground pepper.

Preparing this tasty and aromatic dish will only take you about forty minutes, however, your family will be delighted, and the calorie content of dinner will be all 113 kcal. Cooking step by step:

Before serving, decorate the finished dish with fresh herbs, and as an addition, offer pickled cucumbers, tomatoes and any vegetable preparations.

Without a doubt, every housewife, after studying these recipes, will want to put everything aside and please her family with one of the options for dishes with oyster mushrooms and fried potatoes. And if your family is fasting, then simply exclude butter from the recipe and replace it with lean butter.

Bon appetit!

Oyster mushrooms have been used in cooking in many countries for a long time. Most of all, they are revered by Chinese and Japanese chefs, as they are considered healthy and tasty for the human body.

Oyster mushrooms have low calorie content, therefore they are a dietary product. These fruiting bodies can be easily consumed by those who take care of their figure and health.

These gifts of nature can be suitable for preparing a wide variety of dishes. They are great for boiling, stewing, frying, baking, pickling, salting, pickling and freezing. They are prepared as an additional ingredient for pizza, pies, and pates. And of course, oyster mushrooms can be served as an independent dish.

How to cook fried oyster mushrooms with potatoes

We suggest you consider how to cook oyster mushrooms with potatoes, because these two ingredients are considered one of the most delicious combinations. We will introduce you to the most interesting recipes for this delicacy.

Since mushrooms are fragile in structure, before describing recipes for preparing oyster mushrooms with potatoes, you need to pay attention to some points. Firstly, these fruiting bodies do not need to be washed in water, but rather wiped with a damp kitchen sponge. And secondly, the mushrooms must always be fresh, without yellow spots or spoilage, with a characteristic forest smell.

How to cook fried oyster mushrooms with potatoes so that none of these products lose their taste? Potatoes cook faster than mushrooms, which means the fruiting bodies should be fried first. When cooked for a long time, oyster mushrooms lose a large amount of liquid and at the end of cooking they become like “rubber.” You can find a way out of this situation - fry the potatoes and oyster mushrooms in separate dishes, and at the end of cooking, combine them and cook further together. In addition, before frying, the mushrooms can be boiled for 10 minutes in salted water, then the cooking time for the recipe can be reduced by 1.5 times.

How to cook fried potatoes with oyster mushrooms in a frying pan

How to traditionally cook oyster mushrooms with potatoes, so as not to diverge from generally accepted technological processes known to many housewives?

• oyster mushrooms – 800 g;
• potatoes – 500 g;
• onions – 3 pcs.;
• olive oil;
• salt;
• freshly ground black pepper – 1 tsp.

Potatoes fried with oyster mushrooms are cooked for 30-40 minutes and serve 5-6 servings.

Peel the potatoes, wash and cut into thin strips.

Wipe the oyster mushrooms with a damp sponge, divide them into individual pieces and cut them randomly.

Pour oil into a preheated frying pan, add mushrooms and fry until they turn golden brown.

In another frying pan, fry the potatoes until golden brown and add the chopped onion. Add salt, sprinkle with freshly ground pepper and fry for another 3-5 minutes.

Pour oyster mushrooms into the potatoes, stir, cover and simmer for 7-10 minutes, being careful not to disturb.

The heat on the stove must be strong so that you can pry the dish with a wooden spatula and turn it over. Carry out such actions no more than 3 times so that the potatoes and oyster mushrooms do not turn into porridge.

Recipe for fried potatoes with oyster mushrooms in a frying pan

How to cook potatoes with oyster mushrooms in a frying pan so that your time in the kitchen does not take up a significant amount of time, but the dish still turns out special?

• oyster mushrooms – 500 g;
• potatoes – 400 g;
• onions – 3 pcs.;
• vegetable oil – 2 tbsp. l.;
• butter – 4 tbsp. l.;
• soy sauce – 2 tbsp. l.;
• salt;
• paprika – 1 tsp;
• dill or parsley (optional).

The recipe for fried potatoes with oyster mushrooms in a frying pan will be especially tasty if the products are fried in vegetable oil along with butter. This dish can take its rightful place on your table.

Heat vegetable oil in a frying pan and add thinly sliced ​​potatoes. Do not stir immediately, but wait until it sets a little crust.

After 5-7 minutes, stir, add butter, reduce heat and fry the potatoes until half cooked, about 15 minutes.

Cut the peeled oyster mushrooms into arbitrary pieces and place in a frying pan hot with oil. Fry the mushrooms until the liquid has completely evaporated and add butter.

Cut the onion into half rings, add to the mushrooms and fry for 5-7 minutes, stirring.

Pour the sauce into the mushrooms and onions, add paprika, stir well.

Combine all the products in one frying pan, mix, sprinkle with chopped herbs and only now add salt.

Stir, keep covered for another 3 minutes and you can divide into portions and serve.

Oyster mushrooms baked with potatoes in the oven

Cooking oyster mushrooms with potatoes in the oven is quite simple and quick. The result is an excellent dish - tasty and satisfying, which will appeal to all your household members.

• oyster mushrooms – 500 g;
• potatoes – 500 g;
• onions – 4 pcs.;
• garlic – 2 cloves;
• mayonnaise – 150 ml;
• oregano – ½ tsp;
• vegetable oil – 50 ml;
• processed cheese – 150 g;
• salt;
• ground black pepper – 1 tsp.

Oyster mushrooms baked with potatoes in the oven - a fragrant and nutritious potato and mushroom casserole. The taste of the dish, laid out in layers, is mixed into one unique flavor note.

Clean the mushrooms from any remaining mycelium, separate them individually and cut into medium pieces.

Peel the onion, rinse and cut into small cubes.

Peel, wash and cut the potatoes into thin strips.

Heat a frying pan, pour in oil, add oyster mushrooms and fry until golden brown.

Add the onion to the mushrooms, fry over high heat for 5 minutes, stirring.

Place the potatoes in a bowl, sprinkle with salt, pepper, oregano and mayonnaise, stir.

Grease a baking dish with oil, layer potatoes and mushrooms.

Sprinkle chopped garlic and grated cheese on a coarse grater on top, cover with food foil.

Preheat the oven to 190°C and bake the dish for 30-35 minutes.

Recipe for cooking oyster mushrooms with potatoes in a slow cooker

The recipe for cooking oyster mushrooms with potatoes in a slow cooker will be appreciated by all your family and friends, as the dish turns out to be very satisfying and aromatic. It takes about 1 hour to prepare and serves 5 servings.

• oyster mushrooms – 700 g;
• potatoes – 700 g;
• onions – 3 pcs.;
• soy sauce – 2 tbsp. l.;
• butter – 50 g;
• salt;
• ground thyme – ½ tsp;
• paprika – 1 tsp;
• water – 250 ml;
• bay leaf - 2 leaves.

Peel the potatoes, rinse and cut into small cubes. Add sauce, paprika, salt, thyme, ground pepper. Mix well and leave to marinate for 20 minutes.

Peel the onion, cut into half rings, turn the multicooker to “Frying” mode. Add butter and add onion, fry for 5 minutes, stirring.

Separate the oyster mushrooms, cut off the stems and cut into several pieces.

Add to the onion and fry for 10 minutes. If a lot of water comes out, don’t worry, the potatoes will be saturated with the aroma of mushrooms.

Add pickled potatoes to mushrooms and onions, pour water, throw in bay leaves.

Turn on the multicooker in the “Stew” mode for 30 minutes.

After the allotted time, leave the oyster mushrooms with potatoes in the slow cooker for 10 minutes, for greater saturation with aroma and taste.

Potatoes with oyster mushrooms in a slow cooker turn out to be especially tasty, since all the nutrients from these two products remain in the dish. Mushrooms and potatoes will go well with a salad of fresh vegetables.

Recipe for fried oyster mushrooms with potatoes in sour cream

How to cook oyster mushrooms with potatoes in a frying pan in sour cream?

• oyster mushrooms – 500 g;
• potatoes – 400 g;
• onions – 3 pcs.;
• olive oil – 4 tbsp. l.;
• sour cream – 200 ml;
• nutmeg - on the tip of a knife;
• salt;
• mixture of ground peppers – 1 tsp.

Disassemble the oyster mushrooms, clean them from dirt and rinse them under the tap, cut them into small slices.

Peel the potatoes, cut into strips and fry in oil until half cooked.

Place the mushrooms in a frying pan heated with oil and fry for 15 minutes until golden brown.

Add chopped onion to the mushrooms and fry for 5 minutes.

Add potatoes, salt and pepper, add nutmeg, pour in sour cream, stir and simmer over low heat for 10 minutes.

Remove from heat and let stand covered for a few minutes.

Potatoes with oyster mushrooms in sour cream can be served as an independent dish.

How to properly fry oyster mushrooms with onions and potatoes

How to prepare a recipe for fried oyster mushrooms with potatoes and onions? The version of this dish turns out to be lean, so it is perfect for vegetarians.

• oyster mushrooms – 500 g;
• potatoes – 5 pcs.;
• onions – 2 pcs.;
• garlic – 2 cloves;
• vegetable oil;
• salt;
• ground black pepper – 1 tsp;
• greens for decoration.

To know how to properly fry oyster mushrooms with onions and potatoes, check out the step-by-step recipe.

Peel, wash and cut the potatoes into thin cubes, add water and set aside for 20 minutes to release the starch.

Peel the oyster mushrooms, cut into slices, place in a frying pan with oil and fry until the water evaporates.

In another frying pan, fry the potatoes until tender, stirring with a wooden spoon.

Add the onion cut into rings to the potatoes and continue frying for 5-7 minutes.

Add salt and sprinkle with ground black pepper, add finely chopped garlic, stir and close the lid for a few minutes, turning off the heat.

When serving, sprinkle the dish with any chopped herbs.

Recipe for potatoes stewed with oyster mushrooms and vegetables

The recipe for potatoes stewed with oyster mushrooms and vegetables is a very tasty dish for all family members every day. It can be eaten even by children over 8 years old and people on a diet and fasting. Mushrooms for use in preparing snacks can be taken not only fresh, but also frozen.

• oyster mushrooms – 500 g;
• potatoes – 300 g;
• carrots – 200 g;
• onion – 200 g;
• bell pepper (different colors) – 200 g;
• zucchini – 200 g;
• water;
• salt;
• vegetable oil;
• ground black pepper – 1 tsp;
• paprika – 1 tsp;
• ground coriander - a pinch.

To cook oyster mushrooms with potatoes and vegetables, you will need a deep cast-iron frying pan.

Peel the onion, wash under the tap and cut into thin half rings. Heat vegetable oil in a frying pan and fry the onion over medium heat until soft.

Peel the carrots, wash them, cut them in half, and then chop each part into slices. Add to the onion and fry for 10 minutes.

Disassemble the oyster mushrooms into mushrooms, cut off the very bottom part of the stem and also cut into slices. Add to carrots and onions, fry for 15 minutes.

In a separate frying pan, fry the potatoes, peeled and cut into medium cubes, until golden brown.

Mix potatoes with onions, carrots, mushrooms and leave on the stove, covering with a lid.

Peel the zucchini and remove seeds, cut into cubes and fry separately in vegetable oil until tender.

Peel the bell pepper from seeds, cut into noodles and combine with zucchini, let simmer for 5 minutes and combine with the bulk of fried vegetables.

Mix thoroughly, add salt, add all the spices specified in the recipe, pour in 2 tbsp. hot water, cover the pan with a lid and simmer over low heat for 15 minutes.

When stewing, it is better not to open the lid and not to stir the vegetables so that they do not lose their shape. Turn off the heat, open the lid slightly and let stand for 10-15 minutes.

Stewed potatoes with oyster mushrooms and vegetables is ready. Arrange on serving plates, pour over the yushka and serve. Your family will be delighted with such a delicious vegetable dish.

If desired, you can sprinkle with cilantro, parsley or dill - whatever you like.

How to fry oyster mushrooms with potatoes and chicken breast in a frying pan: recipe with photos

How to fry oyster mushrooms with potatoes in a frying pan with chicken breast? I must say that poultry meat will add a special flavor to your dish. The combination of these products can be called a classic option, satisfying the taste needs of both adults and children.

To prepare a simple and quick dinner, we suggest you use the recipe with a photo of cooking oyster mushrooms fried with potatoes.

• oyster mushrooms – 500 g;
• chicken breast – 1 pc.;
• potatoes – 5 pcs.;
• onions – 2 pcs.;
• sour cream 15% - 200 ml;
• curry – ½ tsp;
• salt;
• ground black pepper – 1 tsp.

Wash the chicken breast, remove the skin and fat, separate from the bone and cut into slices.

Divide the oyster mushrooms into individual specimens, cut off the mycelium and boil for 10 minutes in salted water. Strain through a colander, let cool, cut into medium pieces and rub with pepper and salt.

Peel the potatoes, wash them well and cut into thin slices, add salt.

Peel the onion, wash and cut into cubes.

Mix sour cream well with some salt, curry and ground black pepper.

Place chopped and boiled mushrooms and onions in a large baking dish.

Place a layer of sliced ​​potatoes on top and spread with sour cream sauce.

Place the last layer of chopped chicken breast and spread the remaining sour cream sauce.

Preheat the oven to 180°C and place a baking dish in it, bake for about 40 minutes.

This dish can be served with a vegetable salad.

How to fry oyster mushrooms with potatoes and pork: recipe with photos

Check out this recipe showing how to fry oyster mushrooms with potatoes and pork. Although meat is the choice of any representative of the stronger half, a dish with pork, oyster mushrooms and potatoes will surprise not only them with its taste.

• pork (pulp) – 700 g;
• oyster mushrooms – 1 kg;
• potatoes – 7 pcs.;
• onions – 3 pcs.;
• sour cream (low fat) – 400 ml;
• vegetable oil;
• salt;
• mixture of ground peppers – 1 tsp;
• bay leaf – 4 pcs.;
• parsley and dill (greens) - 1 bunch.

To know how to deliciously cook fried oyster mushrooms with potatoes and pork, you need to properly process the meat. You need to remove the film and fat from it and remove all the veins, which will increase the digestibility of the product and improve its taste.

Wash the pork meat, dry it with a paper towel and cut into strips.

There is no need to wash the oyster mushrooms, just take them apart, cut off the mycelium and cut into cubes.

Remove the skin from the onion and cut into large half rings.

Peel, wash and cut the potatoes into medium-sized cubes.

Heat vegetable oil in a deep cauldron, fry the meat until golden brown and add chopped onion, fry for another 5 minutes.

Add potatoes, cover and simmer for 10 minutes.

Add oyster mushrooms to potatoes and meat, add salt and pepper mixture.

If there is not enough liquid in the dish, add hot water so that it slightly covers the top of the mushrooms.

Cover with a lid and, without disturbing, let simmer over low heat for 40 minutes.

After this time, add sour cream and bay leaves to the meat, potatoes and mushrooms.

Cover with a lid and simmer again on low heat for 15 minutes.

This dish can be served with Chinese cabbage salad dressed with lemon juice.

How to deliciously fry oyster mushrooms with potatoes and cheese

There are many recipes for how to cook oyster mushrooms with potatoes, but this option with the addition of cheese can decorate any holiday table.

• oyster mushrooms – 700 g;
• potatoes – 500 g;
• onions – 3 pcs.;
• vegetable oil – 50 ml;
• mayonnaise – 200 ml;
• hard cheese – 300 g;
• salt;
• garlic – 2 cloves;
• ground white pepper – ½ tsp.

How to fry oyster mushrooms with potatoes and cheese to please your family with a delicious dinner?

Use ceramic baking pots so that each family member gets their own portion of this delicious dish.

Cut the oyster mushrooms into pieces of arbitrary shape and fry in a frying pan in vegetable oil until golden brown.

Cut the onion into cubes and add to the mushrooms, fry for 5 minutes.

Peel the potatoes, wash and cut into thin slices, salt, sprinkle with pepper, crushed garlic, pour over mayonnaise and let stand for 10 minutes. Place in a separate frying pan and fry over low heat for 10 minutes.

Grease the pots with oil, lay out half the fried potatoes, and put mushrooms and onions on top.

Cover the mushrooms with the second half of the potatoes, sprinkle with grated hard cheese and place in the oven.

Bake at 190°C for approximately 40 minutes.

Recipe for fried potatoes with oyster mushrooms and cabbage

We offer a recipe for fried potatoes with oyster mushrooms and cabbage.

• oyster mushrooms – 700 g;
• potatoes – 5 pcs.;
• white cabbage – 500 g;
• carrots (grated) – 100 g;
• onions – 2 pcs.;
• ground black pepper – 1 tsp;
• rosemary – ½ tsp;
• salt;
• vegetable oil.

How to fry oyster mushrooms with potatoes and cabbage? This is a simple and inexpensive dish that leaves a pleasant feeling of warmth and satiety after eating.

Peel the oyster mushrooms, cut into slices, fry in oil until golden brown.

Add diced onion and fry for 5-7 minutes.

Fry the grated carrots separately and combine with mushrooms.

Peel the potatoes, cut into small cubes and fry in a separate frying pan in vegetable oil until golden.

Chop the cabbage and fry separately in a frying pan.

Combine all ingredients, add salt, rosemary and pepper.

Stir, add a little water and simmer the whole mass under a closed lid for 10 minutes over medium heat.

Along with this dish, you can put fresh tomatoes and cucumbers cut into pieces on the table.

Fried potatoes with oyster mushrooms and garlic: recipe with photos

Use the proposed recipe with a photo of fried potatoes with oyster mushrooms and garlic.

• oyster mushrooms – 700 g;
• potatoes – 500 g;
• vegetable oil;
• garlic – 7 cloves;
• paprika and fenugreek - ½ tsp each;
• salt;
• onion – 1 pc.;
• ground lemon pepper – 1 tsp.

After reading our recipe, you will learn how to deliciously fry oyster mushrooms with potatoes and garlic, which will add piquancy to the dish.

Peel the potatoes and oyster mushrooms, wash and cut into small pieces.

In two separate pans, fry the mushrooms and potatoes until golden brown.

Combine together, add onion cut into half rings, vegetable oil and fry for 5-7 minutes over medium heat.

Add salt, sprinkle with lemon pepper and diced garlic, paprika and fenugreek, stir, cover and let stand for 10 minutes.

Divide into plates and serve hot.

How to cook fresh oyster mushrooms with potatoes in cream sauce

How can you cook fresh oyster mushrooms with potatoes in a creamy sauce to make dinner for your household as satisfying as with meat?

• oyster mushrooms – 700 g;
• potatoes (boiled in their skins) – 7 pcs.;
• onions – 3 pcs.;
• Mozzarella cheese – 100 g;
• processed cheese – 200 g;
• cream – 200 ml;
• eggs – 3 pcs.;
• garlic – 5 cloves;
• vegetable oil;
• rosemary – 1 sprig;
• salt;
• chili pepper – ½ piece;
• ground black pepper – ½ tsp.

Place finely chopped garlic and diced chili pepper into hot oil. Fry for 1 minute, add the onion and rosemary cut into half rings, fry until soft.

Peel the oyster mushrooms, cut into pieces and add to the onion, fry until the liquid evaporates, add salt and sprinkle with ground black pepper.

Peel the boiled potatoes in their jackets and cut them into slices.

Beat the eggs with a whisk, pour in the cream, add the grated processed cheese, add salt to taste, and add ground black pepper.

The bottom layer is fried oyster mushrooms, grate a little Mozzarella on top.

The next layer is potatoes, topped with creamy egg and cheese.

Sprinkle the remaining shredded Mozzarella cheese on top and place in the oven.

Properly cooked oyster mushrooms with potatoes turn out golden brown with a light crispy crust. However, you need to know the secret of frying, since oyster mushrooms are specific mushrooms that, due to lack of heat treatment, turn out to be watery, and if they are cooked too hard, they become “rubbery.” Separate or alternate roasting solves this problem. The total time spent is 50-60 minutes.

To reduce the cooking time by almost half, mushrooms and potatoes should be fried simultaneously in different pans and then combined.

Ingredients for 2-3 servings:

• potatoes – 0.5 kg;
• oyster mushrooms – 250 grams;
• onions – 1 piece (small);
• vegetable oil - for frying;
• salt, pepper, other spices - to taste;
• greens - to taste (optional).

Recipe for oyster mushrooms with potatoes

1. Peel, wash, and cut potatoes into strips or slices 2-3 cm thick.

2. Rinse the mushrooms in running water, dry on a paper towel, then cut into 2-3 parts depending on size.

3. Heat a frying pan with vegetable oil (2-3 tablespoons). Add the oyster mushrooms, cover with a lid and leave for 3-4 minutes over medium heat until the mushrooms begin to float in their own liquid.

4. Remove the lid, wait until all the liquid has evaporated, add a little vegetable oil to a dry frying pan, fry the oyster mushrooms over high heat until golden brown, stirring occasionally.

Correct degree of roasting

5. Remove the mushrooms from the frying pan, and in a separate bowl add salt and pepper to taste.

6. Place the potatoes in a hot frying pan. Fry until golden brown, add more vegetable oil if necessary.

7. When the potatoes are almost ready, add finely chopped onion, salt and pepper. Stir and cook over high heat until the onion becomes translucent.

8. Add oyster mushrooms to the potatoes, stir. Fry for 4-5 minutes over high heat, trying to stir as little as possible (only when a crust appears on the bottom) so that the potato pieces and mushrooms retain their shape and are not too soft.

9. Serve the finished fried potatoes with oyster mushrooms hot; to decorate the dish, you can sprinkle with chopped herbs.

Wash and peel the potatoes. Cut in your favorite way - I prefer into strips, but you can also cut into slices, slices, cubes - whatever your heart desires :).

Carefully rinse the oyster mushrooms (a very fragile mushroom, it does not like rough touches or excess moisture!), then place on a towel and dry completely.

Cut oyster mushrooms into arbitrary pieces.

In one of two pre-prepared frying pans, heat a couple of tablespoons of vegetable oil. Place the oyster mushrooms and cover with a lid. After a couple of minutes, the mushrooms will give so much liquid that they will float in it - at this moment you need to open the lid and let it evaporate. When the pan is almost dry, add a little oil and fry the oyster mushrooms over high heat, stirring constantly, until golden brown.

Meanwhile, heat another frying pan with a little oil and fry the potatoes. The drier it is, the faster and more evenly it will be covered with a beautiful golden crust, so drain it in a colander in advance.

When the potatoes have set well, add chopped onion, salt, pepper, and mix. Fry over high heat!

2-3 minutes after the onion has been added to the frying pan, add the fried oyster mushrooms to the potatoes. Just don’t forget to salt and pepper them first!

Cook for another 5 minutes, trying to stir as little and as carefully as possible - the potatoes are almost ready and can fall apart from too intense manipulation, turning into fried mashed potatoes. Therefore, the fire should be strong enough - grab the bottom with a crust, carefully lift it with a spatula, and turn it over. A couple of minutes later the procedure was repeated. And so on until complete and unconditional victory;). Ready oyster mushrooms, fried with potatoes, serve hot, piping hot! You can sprinkle with chopped herbs and garlic, but this is not necessary - it will be swept off the table, I assure you ;).

Oyster mushrooms grow on trees in the wild. But people have long learned to grow these mushrooms under artificial conditions. Oyster mushrooms are much less common on supermarket shelves than champignons, but their taste is in no way inferior to their more famous brother. And if prepared correctly, a dish of oyster mushrooms will turn out satisfying, juicy and healthy.

Gratin is one of the options for potatoes with oyster mushrooms.

Oyster mushrooms are large mushrooms with a gray or grayish-brown cap. The dense and hard legs are not eaten, but the caps have been prepared for a very long time. Oyster mushrooms go well with fried potatoes, which are suitable both as a side dish and as a main dish.

Oyster mushrooms themselves are low-calorie and can be an element of the diet menu. But fried in oil with potatoes and with the addition of other ingredients, mushrooms become a satisfying and nutritious dish.

Oyster mushroom caps are very fragile and can break during cooking. They should be washed carefully; you can wipe them with a damp, clean sponge. Before frying, you can boil the mushrooms for 5 minutes, but this is not necessary. The product contains a lot of water, which is released during frying.

Oyster mushrooms with potatoes in a frying pan

Oyster mushrooms with potatoes in a frying pan

A simple and popular recipe that will help feed the whole family. Potatoes with mushrooms are prepared quickly, and it is difficult to spoil this dish. The whole family will love the win-win combination of oyster mushrooms and potatoes.

Ingredients (for 2 servings)

• 300 grams of oyster mushrooms;
• 1 medium onion;
• Salt, pepper and other seasonings to taste.

First of all, you need to prepare all the products: peel the potatoes and cut them into strips or cubes (the size of the slices is determined by taste), peel the onion, thoroughly rinse and carefully dry the oyster mushrooms.

Heat refined vegetable or olive oil in a frying pan. Potatoes take longer to fry than mushrooms, so you need to put them in the pan earlier. Cook over moderate heat, stirring occasionally to prevent the dish from burning.

While the potatoes are cooking, slice the mushrooms into thin slices. Add to potatoes 5-7 minutes after the start of frying. Stir gently, being careful not to damage the oyster mushrooms.

To taste, you can add onion to the dish: cut it into small cubes and add to the mushrooms and potatoes 2-3 minutes before the end of cooking. Salt and pepper, add your favorite spices. Stir again so that the oyster mushrooms give off the taste of the potatoes, and the onions add sweetness and piquancy.

It is better to serve the dish to the table immediately, hot. You can sprinkle fried oyster mushrooms with herbs.

Oyster mushrooms with potatoes, sour cream and cheese

A hearty version of the dish that will become a complete lunch. This recipe is higher in calories, so it is not suitable for a diet. Preparing the dish will take about 15 minutes.

Ingredients (for 2 servings)

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 1 onion;
• 150 grams of hard cheese;
• 150 ml sour cream;
• salt, pepper and spices to taste.

Prepare potatoes, mushrooms and onions. Peel the potato tubers, rinse and cut into thin cubes. Fry in a frying pan until fully cooked using refined sunflower or olive oil. Place the fried potatoes in a bowl with thick walls.

Peel the onion, chop and cook until golden brown over low heat. Add to potatoes and stir.

Cut oyster mushrooms into slices or cubes. Fry them for 5 minutes, stirring gently, remove from heat and add to the onion and potato mixture.

Grind hard cheese on a fine grater. Maasdam or Parmesan works well. Sprinkle cheese over potato and oyster mushroom mixture. Add all the sour cream, salt and pepper to taste, add seasonings. Stir and place on low heat. Simmer for 3-5 minutes.

Serve immediately, directly in the bowl. The dish is suitable as a side dish for chicken or fish.

Gratin

Mushroom gratin

Gratin is an exquisite dish that would be appropriate even on a festive table. The creamy sauce will highlight the taste of mushrooms and potatoes, and the spices will add piquancy. The French recipe is not at all difficult to prepare, but will add variety to the everyday menu.

Ingredients (for two servings)

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 0.5 cups of boiling water;
• 25 grams of dried mushrooms;
• 1 tbsp. heavy cream;
• 1 tbsp. soft butter;
• 2 sprigs of thyme;
• 1 clove of garlic;
• 0.5 cups fresh milk;
• salt, spices, spices to taste.

Place dried mushrooms in a deep bowl with thick walls and pour boiling water over them. Set the dishes aside and prepare the potatoes. Peel the tubers, cut into thin slices and place in a deep saucepan.

Grind the garlic using a press or cut into thin pieces. Place on top of the sliced ​​potatoes and place thyme sprigs on top.

Mix mushroom broth with milk. Pour the resulting mixture over the potatoes. Place the pan on the stove over high heat. Remove 8 minutes after boiling.

Prepare oyster mushrooms. Rinse them thoroughly, dry and cut into even slices, circles or cubes. Fry in butter until fully cooked.

Grease the bottom and walls of a heat-resistant dish with butter. Place soft potatoes in an even layer, add salt and spices to taste. Place fried oyster mushrooms on top.

Mix the broth in which the potatoes were cooked with cream and mix thoroughly. Pour the resulting creamy sauce over the potatoes and oyster mushrooms. Place in the oven to bake at 190-200 degrees. The dish is ready in about 20 minutes.

Serve hot, sprinkled with herbs.

Oyster mushrooms with potatoes in a slow cooker

Oyster mushrooms with potatoes

If you have very little time, but you need a delicious lunch, you can prepare a flavorful and satisfying dish in a slow cooker. It will remain juicy, satisfying and healthy, and it will require even less effort to prepare.

Ingredients

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 1 onion;
• vegetable or olive oil;
• dill, parsley or other greens;
• salt and spices to taste.

Prepare potatoes, mushrooms and onions. Peel the potato tubers and cut into equal-sized slices. Wash the oyster mushrooms, dry them and cut them into small cubes or slices. Remove the peel from the onion and cut into small cubes.

Add sunflower or olive oil to the multicooker bowl and add potatoes. Select the “Frying” program and set the timer for 5 minutes. Then add the mushrooms, carefully mix them with the potatoes, select the same program and run again for 5 minutes.

Lastly, onions are added to the main mass. In addition, at this moment you need to add two tablespoons of water. Close the bowl, select the “Frying” mode and set the cooking time to 20 minutes. Stir the potatoes, mushrooms and onions every 5-10 minutes to maintain the consistency of the dish.

If you want an appetizing crispy crust, remove the multicooker lid 2-3 minutes before the end of cooking. Add salt and spices.

The dish is served hot, it can be reheated without losing its taste. Sprinkle with herbs or cheese before serving.

Oyster mushrooms with potatoes and pork

Oyster mushrooms with potatoes and pork

You can add meat to the classic recipe. Then you will get a very satisfying and high-calorie dish that both men and children will like. This is a complete meal, easy to prepare and accessible to any housewife.

Ingredients (for 2 servings)

• 5 medium-sized potato tubers;
• 300 grams of oyster mushrooms;
• 350 grams of pork (neck);
• 1 medium onion;
• 200 ml low-fat sour cream;
• Vegetable or olive oil;
• Salt, pepper, spices to taste;
• Bay leaf – 2 pieces;
• Parsley and dill to taste.

First of all, it is important to properly process the meat: remove film, fat and all veins, rinse and dry with a paper towel. Cut the pork into cubes and strips, rub with spices or marinate to taste.

Peel the onion and cut into large rings or half rings. You can lightly fry it right away, or add it towards the end of cooking.

Peel the tubers. Wash each one and cut into large rings or strips. Heat olive or sunflower oil in a deep frying pan, add meat and fry until it turns golden brown. Then add the onion and simmer for another 5 minutes.

Mix the meat and potatoes, add a little water if necessary, cover and simmer for 10 minutes. After this, add oyster mushrooms to the dish. Salt and pepper to taste, add spices.

If little liquid comes out, add a little more hot water so that it lightly covers the mushrooms. Cover with a lid and simmer over low heat for 40 minutes. There is no need to stir the dish during this time.

After 40 minutes, pour in sour cream and add bay leaf. Stir lightly and cover again. Leave on low heat for 15 minutes.

The dish is ready. It can be served for lunch as a main menu item. As a side dish you should add salad, cucumbers or Chinese cabbage, seasoned with balsamic vinegar or lemon juice.

Culinary secrets of cooking oyster mushrooms with mushrooms

It is important to choose good fresh oyster mushrooms so that the dish has a rich mushroom flavor. It is worth paying attention to the surface of the caps. On all sides they should be an even gray or gray-brown color, without yellow spots or other inclusions.

You need to wash the mushrooms carefully, in standing, not running, water. You can store oyster mushrooms in glass or plastic containers in a cool, dark place.

To make the potato wedges golden, crispy and crispy, it is good to heat the oil in which they will be fried. And if you pre-soak the slices in cold water for 2-3 hours, they will not stick together and fall apart. Dry the potatoes thoroughly before frying.

To prevent the potatoes from overcooking, add spices and salt only towards the end of cooking, not at the beginning. Mustard oil will give the dish a special aroma and pleasant color.

All versions of fried potatoes with oyster mushrooms go well with greens.

The dish can be prepared in the oven by pouring sour cream over the mushrooms and potatoes and sprinkling with cheese a few minutes before the end of cooking.