What vitamins, acids, micro- and macroelements does oyster mushroom contain? How is it useful for health and what effect it has on the body. Who shouldn't eat it and why. How to cook delicious mushroom. Important! Oyster mushroom is just a storehouse of enzymes necessary for the breakdown of glycogen and fats. This prevents their deposition under the skin and the appearance of excess weight.
Harm and contraindications to the use of oyster mushrooms
Contraindications for oyster mushrooms are rare. If you abuse raw mushrooms, then you will not keep yourself waiting for bloating, nausea, heartburn and flatulence. This is due to the fact that they contain chitin, which is difficult for the body to absorb. This substance is removed only after heat treatment. In rare cases, the product can be poisoned. This only threatens those who have eaten oyster mushrooms grown using hazardous chemicals or under improper conditions.
You should not get carried away with these mushrooms with the following problems:
- Allergy … Here it is absolutely unimportant what exactly it appears on. When oyster mushroom spores enter the lungs, a strong cough, sputum release, and a runny nose are possible. Most often, this problem occurs with asthma, tuberculosis, bronchitis, active smoking.
- Diseases of the heart and blood vessels … Due to the high water content, it is harmful to eat the product in case of heart failure, arrhythmia, ischemia, hypertension, thrombophlebitis. If you break this rule, then the next morning you can wake up with bags under the eyes and swelling on the legs.
- Diabetes … With such a disease, carbohydrates are harmful, of which there are quite a lot of oyster mushrooms. The most dangerous are sugars, which raise blood glucose levels.
- Disruption of kidney function … We are talking about pyelonephritis, jade, salts, sand and stones in this organ, its omission.
Important! Do not give a lot of oyster mushroom to children under 12 years old, pregnant women and the elderly, as it is too heavy for their stomach.
Oyster mushroom recipes
The mushroom can be used in any form, successfully complementing vegetables, meat and dairy products. It makes excellent first and second courses, side dishes that can be served on the table both on weekdays and on holidays. It is very important that it does not have a pronounced aroma, due to which it does not interrupt the taste of other ingredients. Oyster mushroom is prepared quickly and easily, without requiring any preliminary soaking and prolonged heat treatment.
Attention should be paid to the following recipes:
- Potatoes in pots … Peel it (1 kg), cut into cubes, salt and pepper. Then wash, peel and chop the mushrooms (300 g) and bacon (100 g). Sauté one carrot and one onion separately. Next, combine all the ingredients, mixing the mass well. Then you just need to sprinkle it with grated hard cheese, pour over sour cream, put in pots and put in the oven for 25 minutes. The dish can be taken out when a golden crust appears and the potatoes are no longer hard.
- Soup … To prepare it, wash, peel and fry 400 g of mushrooms. Then put them to boil, keep on the fire for about 20 minutes, then brown again, but this time together with onions (1 pc.), Carrots (1 pc.), Garlic (2 cloves). In the meantime, peel 2 potatoes, cut them into cubes and toss into the broth. Now add the remaining ingredients, salt and pepper the soup, sprinkle with dill.
- Pickling … Prepare a 3 liter container with a lid. Peel and chop 5 garlic cloves, 1 onion, 10 black peppercorns. Put all this in a clean jar, pour 0.5 tbsp on top. l. sugar and 3 tsp. salt, add 1, 5 tbsp. l. vinegar. Now add water (boiled cooled down, no more than 1.5 liters), cover and refrigerate for 2-3 days. As a result, you will get an excellent salad for mashed potatoes, pasta, any cereals.
- Pilaf … Wash the main ingredient (350 g), chop it by removing and discarding the legs. Then soak long rice, which will need about 200 g. Leave it for 1 hour, then rinse and boil. While it is cooking, peel 1 carrot and one onion, fry them in a large amount of vegetable oil, preferably raw, aromatic, and add to the rice. Then separately brown the mushrooms over low heat and add them to the bulk. Next, salt and pepper the mixture, pour 0.5 cups of vegetable oil over it and cook in an enamel saucepan under a lid for about 20 minutes. You can add canned green peas to the finished dish, literally 2 tbsp. l.
- Conservation … First of all, prepare the jars, which you will need 3-4 - wash them, dry and sterilize. The same should be done with metal covers. Next, peel and chop one onion and 3 garlic cloves. Put all this on the bottom of a container (0.5 liter), as well as bay leaves (3 pcs.) And black peppercorns (8 pcs.). Then boil mushrooms (1, 5 kg) in salted water, remove them with a colander, drain and arrange in jars. Pour 2.5 tsp on top. salt and 1 tsp. sugar, pour in 1 tbsp. l. vinegar and cooled boiled water (to the top). Then just roll up and lower the cans into the basement. This is a wonderful dish for the winter!
Important! Oyster mushroom has rather stiff legs, so it is advisable to cut them off and discard them before cooking.
Interesting facts about oyster mushroom
Oyster mushroom is actively grown commercially. It is the second most popular mushroom after its rival champignon. In 2016, it accounted for 32% of all mushrooms cultivated in the CIS. More than half of them were exported abroad. This explains why it is not often found on the market, mainly only in spring and summer.
Growing oyster mushrooms is easy, but very unhealthy. The fact is that during the growth of the mycelium, a large number of spores are secreted, which are dangerous for the human respiratory tract, therefore they are always collected in masks. It costs almost the same as the champignon.
In the first harvest after planting oyster mushrooms, you can get no more than 1-2 kg of harvest. After 2-3 waves of mycelium, it is necessary to change. It is grown mainly in basements. The leader in this niche is Germany, where it all began in the 1940s, immediately after the war. In times of famine, it was this mushroom that helped the Germans to escape, being very nutritious. It is worth remembering that it boils quickly, so it cannot be kept on the stove for a long time.
Oyster mushroom should not be stored for too long - it can be kept in the refrigerator for no more than 5-7 days, after which it becomes bitter and tough. It is best to wrap it in paper or pour it into a saucepan, plastic wrap is not at all a suitable option for this.
In terms of its composition, this mushroom is close to meat, it is considered the third most valuable after boletus and truffle.
Watch a video about oyster mushrooms:
This is the perfect mushroom if you are afraid of poisoning by forest dwellers, but do not want to give up this ingredient for soups and main courses. It is very tasty, satisfying, healthy and easy to prepare, the main thing is to choose good oyster mushroom recipes and use them correctly.
