One of the few species of fungi that grow on the trees is oyster mushrooms. However, their growth in the trees remained only in the wild nature. The home conditions for growing the oyster mushrooms are somewhat different. So, there are several technologies for growing the oyster mushrooms which are to some extent more and less expensive. For example, at home, the oyster mushrooms grow on the surface of bags densely packed with the sawdust from trees, or the leaves of corn and other plants. However, now we will consider the useful properties of these fungi because today it is far from in vain that these mushrooms' business is so commercial and profitable.
First of all, the oyster mushroom has predominantly a white or gray hue, its cap is relatively large, has a one-sided shape, and the mushroom's stipe looks in the form of frequently repeating plates, which grow and pass into the cap. The oyster mushroom is a fairly large fungus, its size ranges from two to nine inches in diameter. Since that the stipe of the fungus is dense enough, it is not used for food (except that if it is marinated). The fungus itself grows in the form of peculiar bouquet. In one such bouquet can consist of up to 30 mushrooms of different sizes. Its mass, as a rule, varies within four-six pounds.
Simple Method to Grow Oyster Mushrooms at Home
Prepare up to 22 pounds of wooden sawdust, and the sawdust itself is better to take an elongated shape, in such billets the mushrooms will be larger. After the oyster mushrooms have appeared in your billets, they must be immersed in cool, clean water for about one-two days. After that, leave the sawdust in a bag in a cool place − usually, this place is a basement.
After the mushrooms are tied up and grown, it is necessary to start cutting them. You just need to accurately and carefully cut them, without damaging the mushrooms because they are very fragile. In the case above, from one harvest, up to two pounds of fungi can be harvested firstly; the volume of the crop in the second year should be an order of magnitude higher − approximately 4.5-6 pounds. However, three years later, it is necessary to start everything anew − after all the mycelium with segments is losing its properties. The use of the oyster mushrooms after the third year will ebb, so it is more expedient to grow mushrooms anew.
As for the storage conditions of these mushrooms, in our case it is better to use glass or enameled containers. The storage is possible both in fresh and in marinated form in the refrigerator.
On Useful Properties and Calories of Oyster Mushrooms
From the point of view of the calorie volume of the product, we note that in the fresh mushrooms there are about 38 Kcal, but in the pickled ones the calorie content drops to 23 Kcal. However, that 38 that 23 − these are a fairly low figures, so it is not necessary to be overly cautious with eating of the raw oyster mushrooms. Also, we should note the nutritional value of the product − the oyster mushrooms contain about 3.5 g of protein, only 0.5 − fats and 4.2 g of carbohydrates. As you can see, the protein content in these mushrooms is quite significant. However, we should note again that when frying, the protein is slightly volatilized.
As for the other components of this oyster mushroom, it also contains mineral salts, and some vitamins. Despite the fact that the fungus is low in calories, it is still able to quench and suppress a hunger. The content of proteins and amino acids in the oyster mushrooms is similar to that in the vegetable cultures, but in terms of a fat and carbohydrate content, they largely surpass them.
Vitamins contained in the mushrooms resemble meat in some way. Here, there are the vitamins of group B, as well as the vitamins C and E. The vitamin PP in oyster mushrooms is the most valuable and brings the significant benefits. Among other things, as far as the consumption of the oyster mushrooms in the diet, the organism also receives the special enzymes that help break down fats and glycogen. Among the other things, they contain minerals:
- iron and iodine;
- potassium and calcium;
- magnesium, etc.
Together with the using of the oyster mushrooms, the organism reduces the amount of harmful cholesterol, and besides − the development of the colon bacillusis is actively suppressed. As about food, it is better to eat the oyster mushrooms in fried form (although it is not ruled out, as we mentioned above, eating them in raw form), or in boiled and stewed conditions. And, of course, do not forget about the mushrooms' salting. In addition to their useful properties, the oyster mushrooms have the ability to suppress the activity of harmful bacteria, help remove radionuclide and other elements, heavy metals. Today there is a great popularity of powder from the oyster mushrooms. It helps to lower the level of cholesterol, as well as triglycerides, various oxidation products that accumulate in large quantities in the liver, heart, kidneys and so on.
Harmful Properties of Oyster Mushrooms
The advantage oyster mushrooms unequivocally exist. However there is a risk to receive together with it and a number of dangerous properties. It should be remembered that in the oyster mushrooms is contained chitin − a substance that is not absorbed by our organism absolutely. In order to get rid of it, you need to take two methods − either use a high temperature treatment, or soak the mushrooms in the citric acid. In both cases, the fungi must be finely chopped and subjected to one of the remembered above treatments.
In addition, it is always necessary to keep in mind one idea − the purchase in stores of vesicles, which were not grown in specially equipped premises, can be quite risky. There is a high probability that these oyster mushrooms were collected or not far from the industrial facilities, the highways and roads, or on the forest plantations and so on. And, as is known, absolutely all kinds of fungi are capable of absorbing harmful substances. Therefore, fungi, growing in proximity to roads and plants, absorb heavy metals, radionuclide and other harmful gases and impurities. Thus, pick only such oyster mushrooms that are grown in the special conditions.
Useful Recipes With Oyster Mushrooms
There are a lot of different recipes on the oyster mushrooms basis. It is clear that it is impossible to list them all. However, in this article we will consider some of the most useful and also delicious recipes that will help make your body healthier, and simultaneously enjoy wonderful dishes.
Soup Recipe with Pasta and Oyster Mushrooms
Such soup will help you to regulate the normal functioning of the stomach and intestines, clearing it of the harmful substances and having a softening effect on these organs. For cooking, you need macaroni (in the form of spiral), about two ounces. As for the mushrooms, then prepare about two ounces of them, halves of the fresh carrots and onions. Also, prepare the olive oil, salt and greens. Preparation begins with the processing of ingredients − all things are cut into the cubes, except carrots - the latter must be cut into the circles. Then, put the pasta on a small fire and start to cook them. At the same time, you can set about preparing the broth. To do this, put all the ingredients in the enamelware and start digesting. The mushrooms separately fry in a frying pan in olive oil, add to the broth, and in the end add the cooked pasta. Such a procedure will be more useful than browning the onions and carrots, as in these vegetables all useful substances will be preserved.
Marinate Fungi in Right Way
For the preparation of pickled oyster fungi it needs quite a bit. First, it is to prepare the ingredients for brine, and, in fact, the mushrooms themselves. Start with the ingredients:
• oyster mushrooms a little over one pound;
• black pepper (peas) ten pieces;
• cumin two pinches;
• 50 oz of water;
• garlic (two or three cloves);
• bay leaf (one piece), and salt about three tablespoons.
The oyster mushrooms wash and cut into two or three parts with thin straws. Put fungi in a jar, to the bottom of which you need to add one pinch of the cumin, the pepper, the bay leaf and the garlic. At the same time, you can begin to prepare brine for the mushrooms. To do this, put water on the fire, add the salt, a second pinch of the cumin, boil for about seven minutes, then pour into the jar. We roll up the container and put it in a dark cool place.