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Oyster mushrooms can be purchased at the store at any time of the year. They are very fragrant, tasty and healthy, while very nutritious. These fruiting bodies effectively regulate blood pressure and lower blood cholesterol levels. In addition, oyster mushrooms are a low-calorie product, which is good for those who are fasting and dieting.
Many chefs consider soup to be the most delicious dish of oyster mushrooms. So, oyster mushrooms with melted cheese have a delicate texture, amazing taste and aroma. In combination with cheese, oyster mushrooms make the soup truly nutritious and extremely tasty.
To prepare a delicious oyster mushroom soup with melted cheese, you must first complete several steps.
Oyster mushrooms must be divided into separate mushrooms before cooking, dirt is cut off from the legs and washed under running tap water. Some housewives use only mushroom caps to make soups. However, you can cook the whole mushroom, including the leg.
In soup with oyster mushrooms and cheese, mushrooms are usually laid raw, but you can fry them with vegetables, and then add them to the soup. You can cook the mushroom broth in advance, and then use it according to the recipe. Pasta and cereals for the first course of oyster mushrooms with cheese are added after the vegetables are ready.
Soup with oyster mushrooms, cheese and chicken
On cold winter days, you always want something warm, tasty and fragrant. Mushroom soup with oyster mushrooms and cheese is perfect for this occasion.
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- Noodles – 300 g;
- Processed cheese – 200 g;
- Garlic cloves – 4 pcs.;
- Star anise – 1 pc.;
- Ginger – a small piece;
- Chicken fillet – 300 g;
- Oyster mushrooms – 400 g;
- Vegetable oil;
- Bulgarian pepper – 2 pcs.;
- Soy sauce – 30 ml;
- Chili pepper – half a pod;
- Green onions – 100 g;
- Salt.
Peel the ginger and cut into thin sticks, chop the garlic cloves with a knife, and cut the bell pepper into noodles.
Remove the skin and fat from the fillet, wipe with a napkin and cut into thin slices.
Disassemble the oyster mushrooms, cut off the lower part of the stem and rinse in water. Place on paper towel to drain water and cut into pieces.
Heat a deep frying pan with oil, put ginger, garlic, meat and mushrooms into it.
Fry everything until golden brown, about 10-15 minutes.
Pour in soy sauce, add star anise, bell pepper and chili pepper, cut into circles. Stir in the pan and simmer for 2-3 minutes.
Put the mass from the pan into a saucepan, pour boiling water and boil for 5 minutes.
Separately, boil the noodles in a saucepan, put them in the soup with a slotted spoon, salt to taste, pour in the grated processed cheese and let it boil until it dissolves.
Before serving, sprinkle chopped green onions into each serving plate.
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Oyster mushroom soup with melted cheese and potatoes
Oyster mushroom soup with melted cheese is perfect for quick cooking and will take no more than 30 minutes of your time.
- Oyster mushrooms – 500 g;
- Potatoes – 6 pc.;
- Processed cheese – 300 g;
- Onions – 2 pcs.;
- Dill parsley – 1 bunch;
- Mushroom broth – 1,5 l;
- Olive oil;
- Paprika – 1 tsp. l.;
- Dry carrots – 1 tbsp. l.;
- Ground black pepper – ½ tsp.
Peel potatoes, wash and cut into thin sticks. Pour in the broth and cook for about 15 minutes until tender.
Onion cut into cubes, fry in oil for 5-7 minutes and add diced mushrooms.
Simmer the mass under a closed lid for 10 minutes.
Before grating melted cheese, it is better to hold it in the freezer for a while, then it will be more convenient to work in it.
Add paprika, ground black pepper, dry carrots to the soup, mix and throw in the grated cheese.
Simmer soup over low heat until cheese is melted.
Remove from stove and leave to infuse for 15 minutes.
Before serving, sprinkle oyster mushroom soup with melted cheese with chopped herbs.
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Soup with oyster mushrooms, cheese and white wine
We offer a recipe for oyster mushroom soup with cheese, which is easy and quick to prepare. It can be served with garlic croutons and vegetable salad.
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- Oyster mushrooms – 700 g;
- Hard cheese – 150 g;
- Water – 1 l;
- Butter – 50 g;
- Vegetable oil – 30 ml;
- White wine – 100 ml;
- Garlic cloves – 2 pcs.;
- Egg yolks – 4 pcs.;
- Onions – 2 pcs.;
- Salt;
- Tomato paste – 70 g.
Peel the onion, chop and fry in butter until golden brown.
Peel the mushrooms, remove the lower part of the leg, rinse with water and cut into pieces.
Chop the garlic into cubes, combine with mushrooms and add everything to the fried onions, adding vegetable oil.
Stew for 15 minutes over medium heat under a closed lid, pour in water, wine, tomato paste and all spices.
Boil for 15 minutes, beat the yolks separately in a bowl, add grated cheese to them and whisk again with a whisk.
Pour the mixture into the soup in a thin stream, stirring constantly, and cook for 10 minutes.
Pour the soup into serving bowls and serve with black bread.
Recipe for oyster mushroom soup with cheese and potatoes
We offer you to familiarize yourself with the recipe for oyster mushroom soup with cheese and potatoes. It turns out incredibly satisfying and tasty, with a bright creamy mushroom aroma. And from meat we will use beef tongue.
- Beef tongue – 400 g;
- Oyster mushrooms – 600 g;
- Potatoes – 400 g;
- Cream cheese – 150 g;
- Onions – 1 pcs.;
- Carrots – 1 pc.;
- Garlic – 2 wedges;
- Greens (any);
- A mixture of ground peppers – 1 tsp;
- Salt;
- Vegetable oil.
To prepare oyster mushroom soup with potatoes and cheese, you first need to boil the beef tongue until tender, remove and cool.
Peel potatoes and carrots and cut into cubes, add to the boiling broth where the tongue was cooked, and cook for 20 minutes until tender.
Mushrooms cut into slices and put into a saucepan with vegetables (leave a few pieces whole and also throw into the soup for 10 minutes).
Remove the whole mushrooms from the soup and put on a plate.
Cut the onion into cubes and fry in oil until transparent.
Peel the garlic, rub on a fine grater and combine with onions, fry for 3-5 minutes.
Cut the tongue into small cubes and add to the soup, let it boil for 15 minutes.
Add the contents of the pan to the pan, salt, add a mixture of peppers and cook for 5 minutes.
Grate the cream cheese directly into the pan and cook until melted, about 5-7 minutes.
Pour the soup into bowls and put 2 boiled mushrooms in each of them, sprinkle with chopped herbs and serve.
Salad with oyster mushrooms, cheese and corn
I must say that mushrooms and cheese are perfectly combined not only in soup. So, we suggest you cook a delicious salad with oyster mushrooms and cheese. It can be put on the festive table, or you can diversify your daily menu.
- Oyster mushrooms – 400 g;
- Processed cheese – 150 g;
- Eggs – 4 pcs .;
- Salt;
- Canned corn – 1 can;
- Garlic – 1 clove;
- Greens (any);
- Mayonnaise – 150 ml.
Boil eggs in advance, about 15 minutes, put in cold water, peel and cut into pieces.
Mushrooms clean from dirt, rinse and boil for 20 minutes in salt water. Rinse under running water and cut into cubes.
Combine eggs, mushrooms and grate melted cheese on a grater, mix everything.
Drain the liquid from the canned corn and combine the corn with the salad.
Mix, season with mayonnaise, salt and mix again.
Before serving, you can put green parsley or basil leaves on the salad.
The recipe for salad with oyster mushrooms and cheese will be loved by your family, and they will often ask for it.