May 19, 2016 lyukum

Pickled Oyster Mushrooms

Kitchen Pride Oyster Mushrooms

Kitchen Pride Oyster Mushrooms

Kitchen Pride Oyster Mushrooms

Kitchen Pride Oyster Mushrooms

Kitchen Pride Oyster Mushrooms

Kitchen Pride Oyster Mushrooms


Lactarius deliciosus and Pleurotus ostreatus

There are a few species of Lactarius genus, commonly known as milk-caps, that are very popular salt pickled in Slavic cuisines, for example L. deliciosus/Ryzhik and L. resimus/Gruzd’.

Today in the U.S., mentioned above milk-caps are either unknown or deemed inedible, while in Eastern Europe they are traditionally considered among the best edible mushrooms. After removing the bitterness, they are salted and later enjoyed as a condiment (there is no better companion for a shot of ice-cold vodka!) or as an ingredient in other dishes. Salted mushrooms are fleshy, juicy, and have a unique flavor. In old times, salted gruzd’ was called “the king of mushrooms.” Wiki says, only in Kargopol county, annually there were up to 150 thousand pounds of milk-caps collected, pickled, and exported to St. Petersburg.

When gruzd or ryzhik mushrooms are not available, my second favorite are P. ostreatus/Veshenki or Oyster mushrooms. Luckily, they are farmed by Kitchen Pride just about two hours away from Austin, in Gonzales, TX.

Kitchen Pride Mushrooms

Unfortunately, the info about Oyster mushrooms on Kitchen Pride’s web site is not accurate. Agaricus bisporus are other great mushrooms they cultivate. The picture shows only one type of oyster mushrooms, yellow. When I came to pick up my 10 pounds of oyster mushrooms, mine were brownish grey.

“Both the Latin and common names refer to the shape of the fruiting body. The Latin pleurotus (sideways) refers to the sideways growth of the stem with respect to the cap, while the Latin ostreatus (and the English common name, oyster) refers to the shape of the cap which resembles the bivalve of the same name. Many also believe that the name is fitting due to a flavor resemblance to oysters.” — wiki

Oyster mushrooms are $24.99/lb in Central Market and $12.99-16.99 on Farmers Markets. Asian supermarket like MT, Hana World, Ranch 99, and H-Mart often have a variety of fresh oyster mushrooms priced very reasonably. They are $6/lb when purchased directly from Kitchen Pride. Kitchen Pride harvests them per order and as many as you ask for. Their customer service is perfect! Just call them a day in advance and have cash or checkbook with you to pay. A box of Kitchen Pride oyster mushrooms is 5lb. Central Texas gardeners, if you don’t know about it yet, check out Kitchen Pride mushroom compost.

To Salt or To Pickle

They can be salted just like cabbage. Soften mushrooms by blanching them in boiling water, let them cool down to room temperature layered, measure their weight, and add 2% of salt mixing it in. The rest is the same — making sure they are submerged in their own juice and keeping them in room temperature for 3-4 days for fermentation.

Pickling is another great cooking method. The recipe below makes them ready in 15 minutes, and they taste great hot, warm, or cold as a side dish, main meal, or an appetizer. Keep them refrigerated in a clean jar for up to a month. You need a 1.5-pint jar for every 2 pounds of fresh mushrooms.

Pickled Oyster Mushrooms
Print Recipe
Prep Time 15minutes
Cook Time 15minutes
Servings 1.5-pint wide mouth jars
Print Recipe
Prep Time 15minutes
Cook Time 15minutes
Servings 1.5-pint wide mouth jars
Ingredients
Units:
main
for marinade
Ingredients
Units:
main
for marinade
Instructions
  1. Prepare mushrooms. Kitchen Pride's oyster mushrooms are clean. All you need to do is separate clusters to individual mushrooms and slice large ones vertically to make them more or less uniformly sized.
  2. Prepare pickling marinade. Mix all ingredients and bring to simmer over high heat. Reduce the heat and let cook for 10 minutes. Strain the solids and return the marinade back to the pan.
    15-min marinated oyster mushrooms
  3. Bring the marinade back to simmer and add mushrooms. Stir to coat them with hot marinade. Soon, the hot temperature, salt, and sugar will draw their juices, and all mushrooms will be submerged in a liquid. Stir them again to redistribute the marinade and let simmer for another 15 minutes.
  4. In 15 minutes, the liquid will cook down to about a half cup of concentrated syrup. Turn off the heat and add onions to the hot mushrooms. Stir, give them a few minutes to soften, and they are ready to serve!
    15-min marinated oyster mushrooms
  5. Quickly marinated oyster mushrooms can be served hot, warm, or cold. They are good as a side dish with hot boiled potatoes or as a snack or appetizer.
Recipe Notes

Polish Salted Mushrooms (recipe)
На русском языке:
Маринованные вешенки в блоге Ирины Кушнир
Быстрые маринованные вешенки в блоге Лены Железняк

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