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Pleurotus fungus deficiency

Pleurotus fungus deficiency

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Heat the onion in a little oil using the Fry function selected in Multicooker. We add the cut carrots to the very small robot.

After a few minutes, add the finely chopped pepper and the mushrooms, cleaned and previously cut into 3. Leave for another 10 minutes and then change to Stew, selecting another 50 minutes. Add water when needed, so that it does not stick to the bottom of the pot.

After the time is up, add salt and pepper and select Bake for 10 minutes at 150 degrees.

Mushrooms are a good source of protein for vegetarians, and there are many possibilities to prepare them. You can make salads with them, snits, but the most popular option is the grilled one, because it is very light and tasty.

Ingredients for 8 servings:

- 5 cloves of garlic, clean
- 1 kg of pleurotus mushrooms
- 2/3 cup extra virgin olive oil
- salt and pepper to taste
- 2-3 tablespoons of balsamic vinegar
- Oregano
- Fresh thyme
- a handful of freshly chopped parsley
- Parmesan.

Method of preparation:

1. Grease the grill with fat and heat it over medium heat.

2. Clean and wash the mushrooms, then place them on absorbent napkins. Grease them with olive oil, season with salt, pepper and crushed garlic (or make mujdei), then grill them for about 15 minutes. Be sure to always turn them over and change their place on the grill so that they do not dry out.

3. Meanwhile, mix the vinegar and herbs, adding salt and pepper to taste. Sprinkle the mushrooms with this mixture, when they are ready, then sprinkle with Parmesan and parsley and serve immediately.

Grilled pleurotus mushrooms with oregano and garlic are a dish that could impress even the most demanding gourmet. Because they are very easy to make, you can try them as soon as possible and convince yourself!

Marinated pleurotus mushroom salad

1. Clean and wash the mushrooms well and put them to boil in a pot with water and a little salt. Bring to a boil until softened, remove from the water and allow to drain through a sieve.

2. Put the oil, salt, sugar, vinegar and finely chopped parsley in a bowl, mix well and leave in the fridge. Peel a squash, grate it and put it in the sauce.

3. Grate the cheese on a small grater, leave to cool. Prepare the green olives, remove the seeds or cut them into thin slices.

4. After you have prepared all the ingredients, cut the mushrooms into pieces and pour the prepared sauce on top. If you want it to be more sour, increase the amount of aromatic vinegar and sprinkle grated cheese on top.

Pleurotus mushroom salad can be served as a side dish.

Choose fresh mushrooms, from which you detach the legs of the hat, then clean them and wash them well, insisting on the area with the blades under the hat. Wash and finely chop the greens and mushroom stalks.

In a large saucepan, put the mushrooms, hats and legs, pepper and greens. Sprinkle salt to taste, sprinkle with vinegar and cover with cold water. Boil the mushrooms for 10 minutes.

After they have cooled, place them in 400 ml jars. Protect the jars from heat breakage by placing knife blades under them.

Pour slowly, in each jar, a solution in which they boiled the mushrooms, leaving a space of 2 cm to the mouth of the jar.

Seal the jars and boil them for 20 minutes in a bain-marie. Once completely cooled, you can store them in a cool, pantry or cellar.

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A filling and tasty salad! It can be served plain or with a meat dish.

  • pleurotus fungi approx. 300 g,
  • garlic 3-4 cloves,
  • Hymalaya sare 1 tbsp,
  • freshly ground pepper,
  • green parsley 1 link.
  • Greek yogurt 125 ml.
  • The mushrooms are cleaned and cut into smaller pieces and left to boil over medium heat, semi-covered for approx. 15 minutes, in approx. 1000 ml of cold water, seasoned with salt.
  • Then strain the water and leave to cool.
  • Meanwhile, clean and finely chop the parsley and garlic, and add to the yogurt, stirring gently until all the ingredients are incorporated.
  • The sauce obtained is poured over the cooled mushrooms, mixing gently.
  • Season with salt and pepper and refrigerate for at least 30 minutes until serving.
  • Increase and good appetite!

Cook False belly soup from pleurotus mushrooms

Preparation time


  • 500 gr pleurotus mushrooms
  • 3-4 cloves of garlic
  • 2 yolks
  • 150 gr consumer cream
  • 150 gr Greek yogurt
  • juice of 1 lemon
  • 1/2 link dill
  • 1/2 link larch
  • For soup (2.5 l):
  • 500 gr chicken breast
  • 2 onions
  • 1 small celery root
  • 2 carrots
  • 2.5 l of water
  • salt to taste

Method of preparation

Put 2.5 liters of boiling water in a pot. When it starts to boil, add a teaspoon of salt, then the chicken breast. Let the chicken breast boil well, removing the foam that forms.

Then strain the chicken soup and boil it again. Add the cleaned and cut vegetables into large pieces. We will put a carrot on the grater and fry it in olive oil. We will add it at the end to the soup, to give color.

When the vegetables are well cooked and have left their flavor in the soup, we take them out.

Wash the mushrooms well and cut them into strips, to imitate the strips from the beef belly. We add them to the soup on the fire.

Mix the yolks with a little salt, add the cream and yogurt and dilute this mixture with hot soup and lemon juice.

Pour this mixture into the fake belly soup, when the mushrooms are well penetrated.

After 5-6 minutes, add 2-3 grated garlic cloves and finely chopped greens. We add the carrot to the pan before extinguishing the fire, or we can choose to add it during serving.

We serve the delicious fake belly soup made of pleurotus mushrooms, seasoned with pepper and lemon juice, to taste, along with hot peppers and toast.

Oyster mushrooms

Here he is waiting for you recipes with pleurotus mushrooms simple and easy to put into practice. Be sure that you will cook a tasty and healthy meal for the family and children, consulting the recipes with pleurotus mushrooms!

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