Eringi mushrooms: how to cook, recipes for the winter

White steppe mushroom, Oyster mushroom royal or steppe, eringi (erengi) is the name of one species. A large mushroom with a dense fruiting body and a high gastronomic rating is versatile in processing. You can cook eringi according to any of the selected recipes, which include mushrooms: they are fried, boiled and used for winter harvesting.

The king oyster mushroom has a thick white stem and a dark brown cap.

Features of cooking erings

Steppe oyster mushroom is a fairly common species found in the South and in regions with a temperate climate. Fruiting spring, grows in groups or singly in pastures, meadows, is in symbiosis with umbrella plants. The gastronomic value is high, so erings are cultivated in large farms for sale and at home for personal consumption.

On the shelves of supermarkets, the look is not uncommon, it is in high demand among consumers. Cooking white steppe mushroom will not create problems, in numerous recipes it will replace champignons, white varieties, the dish will only benefit from this. Fruiting bodies are characterized by a pronounced mushroom smell, reminiscent of roasted nuts and a sweetish taste. They can be used raw for salad or cooked.

To preserve the taste, they need to be cooked quickly, heat treatment should not last more than 15 minutes. The flesh does not darken at the cut points, so pre-soaking is not necessary. To prepare the dish, eringi is not pre-boiled, because there are no toxins in the composition, and there is no bitterness in the taste.

How to prepare eringi for cooking

Acquired steppe oyster mushrooms are the same size. Be sure to pay attention to the quality of the product. The cap should be light or dark brown, elastic, without damage, and the leg should be white, without black or yellow patches. It will not work to prepare a quality product from stale raw materials.

When harvesting, preference is given to young specimens, overripe or damaged by insects are not taken. In old fruiting bodies, the leg structure is rigid, to cook a dish, only a hat is used.

You can prepare steppe white specimens after pre-treatment:

1. Fruiting bodies are well examined, if there is minor damage, they are cut out.
2. Remove a few centimeters from the base of the stem, it may contain particles of mycelium or soil.
3. The treated erings are washed under running water, the protective film is not removed.
4. There is no need to remove the lamellar layer, the damaged areas are cleaned with a knife.

If the fruiting body is not more than 10 cm in length, it is cut into 6 longitudinal parts along with a hat. The species can grow to impressive sizes, there are specimens with a diameter of the upper part up to 20 cm, which means that the leg will also be thick and quite high. Large, but not old specimens will be easier to cook if the leg is cut into rings about 2-3 cm wide, and the hat into arbitrary parts.

How much to cook steppe mushrooms

If you need to cook soup or freeze fruiting bodies, eringi is boiled. To prepare the first course, boil the vegetables that are part of the recipe, put steppe oyster mushrooms 15 minutes before the dish is ready. For freezing, the fruiting bodies are boiled. After that, they become elastic and retain their integrity. For this processing method, the workpiece is placed in boiling water for 5 minutes.

To prepare steppe oyster mushroom, it is cut lengthwise into several parts.

How to cook eringi mushrooms

Steppe oyster mushrooms can be prepared according to various recipes. Fruit bodies are baked in the oven along with potatoes, onions, bell peppers. Stew with vegetables, poultry, pork or veal. Royal oyster mushrooms are added closer to the end of the process, when no more than 10-15 minutes remain until the dish is ready.

The most common recipe is fried mushrooms; eringi is cooked in butter or vegetable oil. It is enough to fry in a hot frying pan for 5 minutes on one side and the same amount of time on the other.

Soup is cooked with and without potatoes. If vegetables are present in the recipe, then erings are placed before the potatoes are ready, and not vice versa. The onion is not sautéed so that the mushroom smell is preserved, finely chopped and raw oyster mushrooms are added before cooking. In the first courses, it is recommended to use bay leaves, you can add a little fresh parsley, dill if desired, because this type of greenery will dominate in the soup by smell.

If the harvest is plentiful, it is processed for winter harvesting. The fruit bodies are ideal for pickling, pickling, and retain their flavor when dry. A good way to cook eringi for the winter is to freeze them in boiled form.

Ering Mushroom Recipes

A quick and delicious recipe for how to cook royal oyster mushrooms:

1. Fruit bodies are cut into large pieces.
2. Make a batter, beat an egg, add salt to it.
3. Heat the pan with a minimum amount of oil; during heat treatment, the raw materials will give juice.
4. The pieces are dipped in batter, then rolled in breadcrumbs.

Fry for about 5 minutes on one side and the other. At the end of cooking, the product should turn out with a crust.

Below is a popular recipe for how to cook a dish in which eringi mushrooms are baked in the oven along with asparagus. Component set:

• asparagus – 400 g;
• fruiting bodies cut into longitudinal lines – 200 g;
• olive oil – 2 st. l .;
• hard cheese – 40 g;
• salt and ground pepper to taste.

You can cook using the following technology:

1. Preheat oven to 200 ⁰
2. The baking sheet is covered with a baking sheet.
3. Mix asparagus and royal oyster mushrooms, spread on a sheet.
4. Withstand 7 minutes, mix the products, salt.
5. Bake until done for another 10 minutes.

They take out a baking sheet, spread the contents, sprinkle with pepper and grated cheese.

You can cook eringi with sour cream, the recipe will be a good addition to meat dishes. Components:

• cream – 150-200 g;
• eryngii – 0,5 kg;
• butter – ½ pack;
• small onion and salt.

You can cook as follows:

1. Sliced ​​fruit bodies are placed in a cold pan, kept until most of the liquid has evaporated.
2. Add butter, fry for 5 minutes.
3. Finely chop the onion and add to the oyster mushrooms.
4. Fry until golden brown, stirring constantly.
5. Sour cream is introduced, the container is covered and kept at a minimum for 15 minutes, so that the liquid boils slightly.

If desired, the finished dish can be lightly sprinkled with allspice.

Cooking eringi with asparagus is easy and without any special material costs

How to cook eringi for the winter

The species gives a bountiful harvest and bears fruit within three weeks. Mushrooms are enough to prepare a one-time dish and preparation for the winter. Fruit bodies are used for pickling, salting and drying.

How to salt steppe mushrooms

For pickling, small fruiting bodies are taken, they will be processed along with the leg. If it is necessary to use large specimens, the leg is removed and only the caps are salted. The legs can be dried and ground into powder, it is used in cooking to enhance the mushroom smell. A set of spices for 2 kg of mushrooms:

• table salt – 250 g;
• peppercorns – 7 pcs.;
• bay leaf – 2 pcs .;
• vinegar – 70 ml.

You can cook mushrooms according to the following recipe:

1. Steppe white specimens are cut into pieces.
2. Sprinkle with salt in a wide bowl and mix well.
3. For salting, they take wooden, glass or enameled dishes, tightly stack the workpiece.
4. Evenly distribute pepper and bay leaf.
5. The load is placed on top.

The product will be ready in a month.

How to pickle steppe mushrooms

To cook royal oyster mushrooms for the winter, there are many recipes with a different set of spices. A simple preparation option:

1. Fruit bodies are cut into pieces.
2. Placed in a container, poured with water about 4 cm above the mushroom mass. Boil 15 min.
3. The workpiece is taken out, left until the liquid has completely drained.
4. Return the product to the pan, pour in approximately how much water.
5. After the liquid boils, I add salt, peppercorns and laurel, taste it, the marinade for steppe mushrooms in salt should be a little more than the usual taste.
6. The mass boils for 35 minutes, before the end, vinegar is added in small portions.

Mushrooms are taken out of the boiling marinade with a skimmer and laid out in sterilized jars, liquid is added and rolled up. This cooking method will keep the product for a long time.

How to freeze eringi

You can freeze the workpiece raw. This method will require more time and space in the freezer. Fruit bodies are processed, cut and laid out in a thin layer in the chamber, the plane is preliminarily covered with paper or cellophane. The raw material must be dry. After a few hours, the blank is packed in bags or containers, left in the freezer.

A more compact storage method is boiled or fried steppe white specimens. The roasting method does not differ from the recipe for cooking mushrooms (only without onions and spices). The cooled erings are tightly packed in packing bags or containers and frozen. Boiled mushrooms are stored in the same way.

Terms and conditions of storage

Frozen steppe oyster mushrooms are stored at maximum sub-zero temperatures for up to 6 months. Pickled and salted – in the basement or in the pantry. Salted blanks have a shelf life of about 10 months, mushrooms in a marinade are usable for 2 years.

Conclusion

There are many recipes on how to cook eringi for serving and harvesting for the winter. The steppe species has a high nutritional value and is versatile in processing. Grows in the South, Central and European parts in April or May.