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Oyster mushrooms: useful properties and rules of use

Oyster mushrooms: useful properties and rules of use


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Oyster mushroom (Pleurotus) is a fungus extremely useful for the human body. That is why the fruiting bodies of this variety are very popular and in demand in many countries.

Taste and nutritional value of oyster mushrooms

The oyster mush pulp is so rich in valuable components for the human body that in some countries' kitchens fruit bodies are used even raw. The chemical composition of such mushrooms is presented:

  • proteins - in the amount of 3.31 g;
  • fats - at the level of 0.41 g;
  • carbohydrates - within 6.09 g;
  • dietary fiber - in the amount of 2.3 g.

Mushroom pulp contains approximately 89.18 g of water with a total calorie content of 33-48 kcal. Before the revolution in our country, this mushroom was called ishiven and was very much appreciated for its excellent taste. The taste of the prepared mushroom dish from oyster mushroom is a cross between a “noble” white mushroom and russula, and the aroma is very pleasant and has subtle notes of rye bread. Ready-made mushrooms are extremely rich in vitamins "A", "B", "C", "D" and "E", and according to the content of vitamin "PP", all edible varieties of oyster mushrooms are among the most valuable and useful mushrooms.

Useful and healing properties of oyster mushroom

Juicy and fleshy mushroom pulp contains about 73-74% carbohydrates, 19-20% protein, vitamins and minerals, which makes oyster mushrooms a very nutritious and useful addition to the traditional diet. The beneficial properties of such fruiting bodies are obvious:

  • prevention of diabetes, due to the presence of a sufficient amount of lovastatin;
  • prevention of cancer, due to the presence in the mushroom pulp of some anti-cancer components;
  • strengthening the immune system, as well as preventing the development of autoimmune conditions, thanks to amino acids and natural antibiotics;
  • improving the work of the heart and vascular system, regulating blood pressure and facilitating blood flow;
  • antimicrobial effect, based on the presence in the mushroom pulp of the natural antibiotic pleuromutilin;

Useful properties of oyster mushroom

  • prevention of anemia or anemia due to the high content of iron and glycogen polysaccharide in the mushroom pulp;
  • normalization of the intestinal tract, due to the high content of carbohydrates and fiber, as well as a minimum amount of fat;
  • improving the digestive system, as well as effective prevention of gastroenterological diseases and excessive secretion of gastric juice;
  • anthelmintic effect, as well as very effective disposal of pinworms, roundworms and whipworm.

The use of oyster mushroom-based mushrooms during pregnancy is undeniable, due to the high content of vitamins, as well as proteins and sugars.

The reasons why oyster mushrooms are bitter

Forest, the so-called late oyster mushrooms, when overgrowing and aging fruiting bodies, acquire a slightly bitter taste, therefore, such mushrooms must first be boiled for a quarter hour. Also poorly washed fruiting bodies have a very characteristic bitter taste.

Experienced mushroom pickers and housewives advise very good to wash the collected mushrooms in running water before cooking, and then soak them for half an hour in slightly salted water. This method of preliminary preparation allows you to get rid of the bitterness that appears in the mushroom pulp when grown on some types of nutrient substrate.

About the use of raw oyster mushroom

According to many domestic and foreign scientists, doctors and nutritionists, it is absolutely impossible to use oyster mushrooms in their raw form, which is due to the increased content of poorly digestible chitin in the composition of mushroom pulp. Nevertheless, in very many countries, oyster mushroom is often and quite traditionally added to some dishes exclusively in its raw form.

Fresh and raw mushrooms can be finely chopped and added in small quantities to various salads. However, in this case, you need to remember that only freshly picked and young mushroom caps are used raw. Regardless of the species, the leg of such a fungus is most often rubbery and is characterized by low nutritional value. In a household freezer, oyster mushroom is kept fresh for four months, and previously boiled mushrooms can be stored frozen for six months.

As practice shows, such a popular and very useful mushroom as oyster mushroom, able to perfectly maintain its consistency even after heat treatment, and the taste and aroma become more pronounced precisely in the cooking process. That is why, in our country, oyster mushrooms are most often used for cooking first and second courses, as well as a variety of hot and cold snacks.

How to grow oyster mushrooms at home

The use of oyster mushrooms in folk medicine

Freshly picked oyster mushroom is very successfully used in folk medicine. According to popular connoisseurs, oyster mushroom of almost any kind is one of the most useful of the forest and home-grown mushrooms, which help strengthen the nervous system, normalize blood pressure, rejuvenate and restore strength, as well as increase immunity. Folk remedies made from fresh fruiting bodies in the form of tinctures have an antiviral effect and characterized by very pronounced bactericidal properties.

  • to quickly get rid of arterial hypertension and normalize pressure, it is necessary to grind 50 g of mushroom pulp and pour the resulting slurry with one glass of high-quality vodka. The composition is infused in a dark place, at room temperature, for a couple of weeks, with regular shaking, after which the tincture is filtered. You need to use such a tool a couple of times a day, one teaspoon, half an hour before a meal;
  • in order to prevent atherosclerotic changes, it is necessary to clean and rinse the freshly picked fruiting bodies several times in running water, then scald with boiling water and grind. Eat mushroom gruel a couple of times a day, for a couple of weeks, half an hour before meals;

  • tincture for external use allows you to get rid of purulent and long-term non-healing wounds on the skin. To make tinctures, you need to pour 150 g of freshly picked and well-crushed mushrooms into a glass of vodka, and then insist for ten days in a dark place at room temperature. The mixture is shaken regularly during infusion, and then filtered. Before use, alcohol tincture should be diluted with water in a ratio of 2: 1 and treat the affected areas three times a day.

It is also believed that the result of eating oyster mushrooms in food is a decrease in blood cholesterol, and mushroom juice helps to suppress the development of pathogenic E. coli.

Harm and contraindications to the use of oyster mushrooms

The main contraindications include the period of breastfeeding, early childhood, as well as individual intolerance. Among other things, you need to remember that mushroom dishes, even after prolonged heat treatment, often cause heaviness in the stomach. Overgrown, old or spoiled mushrooms should not be consumed, as well as fruiting bodies collected in adverse environmental conditions.

How to cook oyster mushrooms


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