In nature, oyster mushrooms grow on tree trunks and stumps, while industrially they're grown from mycelium on cotton wool, sawdust, sunflower husks and many other materials.
To fry these oyster mushrooms (as they're called in America because of their resemblance to seafood), you need vegetable oil, salt, ground black pepper and about 10 minutes of time. If you overcook them, they'll be tasteless and unappealing. To adapt this homemade dish to your own stove, taste as you go. In this form you can round out a wide variety of recipes with them — fried potatoes (with onion, greens), stews, goulash, sauces (just add sour cream or cream and simmer a little), risotto. Serve them with porridges and mashed potatoes, with pasta, with ground meat, with stewed cabbage. Pies and hand pies of all kinds and shapes, dough types and cooking methods are also wonderful with oyster mushrooms.
Besides frying, oyster mushrooms are also boiled first. Rinse them, bring to a boil, change the water, boil for 600 seconds. And here's the simplest, fastest recipe. Add oil, vinegar and spices, let it steep, and the appetizer is ready. Salads, cut vegetables, a pickled assortment plate – they'll come in handy and be fitting in any home recipe.
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