The recipe for cooking veshenok does not require special culinary preparation

Without a doubt, mushrooms are the most favorite delicacy. Who does not like quiet hunting? For the sake of forest trophies, you can wander for hours on the fringes, searching for them in the grass. And if the hunting is successful, and the basket is filled with white mushrooms, butter mushrooms or chanterelles, the dinner will delight guests with magnificent, incomparable dishes. But if there is no way to get out of town for nature behind the forest delicacies, do not be upset. There are other equally tasty species that can be purchased at the store.

Champignons and oyster mushrooms are wonderful edible mushrooms. Scientists have proved that the composition of the latter can be compared with Chinese or Japanese shiitake. Special substances - perforins contained in them, contribute to the destruction of abnormal cells, while preventing the appearance of tumors. Recipes for cooking mushrooms are simple, and the dishes from them have excellent taste.

Oyster mushrooms are specially grown in artificially created conditions. Buying products on the market or in the store, you do not need to purchase mushrooms with yellow spots on the fruit body. Such oyster mushrooms are not suitable for cooking. Fruit bodies with homogeneous light gray color are used for food. After the acquisition of mushrooms choose a recipe for cooking veshenok. They are suitable for all kinds of salads, and as a filling for pies. Magnificent taste qualities have the first dishes, in which there are mushrooms. When cooked, they retain a pleasant smell and taste.

Oyster mushrooms

The easiest recipe for cooking veshenok is stewed mushrooms. For the dish you need: 100 grams of sunflower oil, 500 grams of oyster mushrooms, two onions, 100 grams of sour cream, salt and spices, several cloves of garlic and parsley sprigs.

Acquired mushrooms are well washed and cut into small pieces. Preliminary boiling, as for wild relatives, is not required. Shredded fruit bodies are poured onto a well-heated frying pan with vegetable oil. Addition of water is not required, because during the frying process, a liquid is released from them, which will fill the entire frying pan. This dish is poured and, stirring, continue to extinguish. Simultaneously, prepare the onion. It is cut into half rings. In a separate frying pan it is fried in vegetable oil until golden brown. When all the liquid was evaporated in a container with mushrooms, add golden onion and sour cream. All is well mixed. Sprinkle with spices and stew for another half an hour.

In the finished dish, if desired, add mashed garlic and finely chopped parsley. The dish is ready. It is perfectly combined with mashed potatoes. This dish is perfect for dinner with family.

Mushroom salad with chicken meat

Salad with chicken, which includes mushrooms, has a unique and exquisite taste. This recipe for cooking veshenok is great for any festive feast.

For salad will be needed: 500 grams of oyster mushrooms, 400 g of chicken fillet, 200 g of cheese (hard varieties), 500 g of canned pineapple, mayonnaise, bay leaf, green onions, spices (black ground and fragrant pepper) and salt.

The recipe for cooking chicken with chicken can be divided into several stages. First you need to cook meat and mushrooms. And only after this, begin to make a salad. Chicken fillet is washed and boiled until ready, adding laurel leaves and peas of sweet pepper. Oyster mushrooms are washed and also cooked in a saucepan. The recipe for cooking mushrooms in boiled form has a little trick.

Oyster mushrooms can be boiled in lightly salted water for ten or fifteen minutes. With a longer culinary treatment, the fruiting body becomes stiff and loses a pleasant mushroom flavor. After the main ingredients are ready, proceed to the next stage of preparing the salad.

Boiled chicken fillet and mushrooms cut into strips. In the cooking container mix chopped mushrooms and chicken, grated cheese, pineapple. As a dressing, use mayonnaise. Salad is salted to taste. If desired, you can add ground pepper. The top layer is sprinkled with a finely chopped green onion. Serve the dish by laying on the lettuce leaves.