Frying is one of the most simple ways cooking mushrooms. Having mastered it, you will be able to make amazingly tasty dishes from any forest products. There are incredibly many recipes for cooking fried mushrooms. Every housewife should take note of some of them.

How to fry mushrooms

First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled first, others can be cooked straight away. You can pour boiling water over them several times and immediately fry the following:

• white;
• oyster mushrooms;
• boletus;
• Champignon;
• boletus;
• saffron milk caps;
• honey agaric;
• umbrellas;
• chanterelles.

Be sure to find out how to properly fry mushrooms of the variety you have. Butter must be boiled for a quarter of an hour before cooking. This applies to both larch and ordinary variety. You can fry the russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible can only be cooked in a frying pan when boiled. These include ordinary and conical morels, greenfinches, svinushki, and rows.

Before cooking or directly frying, mushrooms should be sorted and washed. Damaged ones are thrown away, areas with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned using one method or another. It is advisable that the frying of mushrooms takes place on a non-flavored vegetable or butter, lard. The fire should be medium. You can drain the released juice or wait until it evaporates on its own. Salt at the very end.

Fried mushroom recipes

General principles preliminary preparation you already know the main ingredient. Next you should talk about what foods, seasonings and sauces mushrooms are combined with. Parsley, dill and basil, onions, and garlic go well with them. You can add sour cream, potatoes, canned vegetables. Some types of meat are excellent, for example, chicken, pork. Mushrooms cooked in batter or breading are very tasty. Remember a few of the most good recipes.

Butter

These mushrooms are very popular. Fried butternuts turn out crispy, it seems as if they are springy in the mouth. Goes great with sour cream. Butter must be boiled briefly before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky mush. Remember how to cook butter in a frying pan.

Ingredients:

• boletus – 600 g;
• salt – 1.5 tsp;
• onion – 1 large head;
• vegetable oil– 100 ml;
• carrot – 1 medium;
• sour cream – 3 tbsp. l.

Cooking method:

1. Clean the boletus and wash it well. Cook in salted water for a quarter of an hour from the moment it boils.
2. Heat the oil in a frying pan. Place the butter in a colander and fry over high heat for 10 minutes. Don't stop stirring them.
3. Peel the vegetables. Chop the onion and grate the carrots. Stir in butter. Fry for another 5 minutes. Add some salt.
4. Season the dish with sour cream, stir and turn off after a minute.

Champignon

Dish prepared according to next recipe, it turns out very piquant due to the set of spices included in the composition. Fried champignons can be a complement to meat and boiled potatoes. It is worth noting that champignons are the easiest to cook. They do not need to be boiled, soaked, or even peeled before cooking. It is advisable to choose small champignons so that they are well saturated with seasonings.

Ingredients:

• small champignons– 750 g;
• salt;
• garlic – 4 cloves;
• balsamic vinegar– 1.5 tsp;
• ground rosemary – 3 tsp;
• parsley – 150 g;
• red pepper - pod.

Cooking method:

1. Rinse the champignons thoroughly. Cut each into two halves.
2. Fry the champignons with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
3. Transfer the champignons to a deep container. Pour vinegar, add chopped pepper and parsley, and salt. Mix well and serve.

White mushrooms

A very tasty dish that even a beginner can prepare. Porcini mushrooms fried in sour cream are tender, soft, and look appetizing, as you can see by looking at the photo where they are shown. Before cooking, they need to be boiled for 10 minutes, or soaked in salt water for half an hour. This is necessary so that all of them leave harmful substances and bitterness.

Ingredients:

• porcini mushrooms – 750 g;
• ground paprika – 2 pinches;
• sour cream – 300 ml;
• coriander – a couple of pinches;
• bulbs – 3 pcs.;
• vegetable oil – 4 tbsp. l.;
• salt pepper.

Cooking method:

1. Clean and wash the mushrooms. Boil them for 10 minutes. or fill with salt water for half an hour.
2. Chop the onion. Cut the mushrooms.
3. Heat oil in a frying pan. Fry the onion until transparent, stirring. Do not cover with a lid.
4. Add porcini mushrooms and cook for a quarter of an hour. Salt and pepper.
5. Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for family dinner.

Ingredients:

• milk mushrooms – 0.75 kg;
• salt;
• onion – 300 grams;
• dill - a bunch;
• potatoes – 1 kg;
• vegetable oil – 300 ml.

Cooking method:

1. Wash the milk mushrooms and sort them out. Fill in cold water, salt, soak for at least three hours.
2. Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
3. Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
4. Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
5. Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until full readiness potatoes.

How to fry frozen mushrooms

It's very easy to do. If you picked your own mushrooms, cook them before freezing. At low temperatures the product can be stored for a very long time without losing its useful properties. Before frying frozen mushrooms, you don’t even need to defrost them; you can cook them right away. If you have some in the refrigerator similar product, remember what to do with it.

Ingredients:

• frozen honey mushrooms – 0.8 kg;
• vegetable oil – 5-6 tbsp. l.;
• potatoes – 1 kg;
• pepper, salt;
• onions – 2 pcs.;
• dill - a bunch.

Cooking method:

1. Heat vegetable oil in a frying pan. Place honey mushrooms on it and simmer over low heat for a little more than five minutes. They must be covered with a lid.
2. Turn the heat to medium. Simmer the honey mushrooms for the same amount of time, but without a lid.
3. Add chopped onion to the pan.
4. Potatoes need to be cut into strips. Place it in the pan five minutes after the onion. Fry for a quarter of an hour over medium heat.
5. Salt the dish, pepper, mix with chopped dill. Fry for a couple more minutes, then remove from heat.

boletus

These are some of the most delicious forest mushrooms. Ripe boletus mushrooms are boiled before frying, and young boletus mushrooms are cooked immediately. The latter turn out to be denser and crispier, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or cream sauce. Fried boletus mushrooms are a dish loved by many people.

Ingredients:

• boletus - 0.75 kg;
• pepper, salt;
• garlic – 2 cloves;
• vegetable oil – 3 tbsp. l.;
• onions - 2 large.

Cooking method:

1. Clean and wash the boletus mushrooms, remove the sections on the stems. Cook for 20 minutes in salted water.
2. Cut the boletus into pieces.
3. Heat oil in a frying pan. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
4. Place the boletus mushrooms in the frying pan. Fry them, stirring until they evaporate excess liquid.
5. Cut the onion into half rings. Place it on the frying pan. Stir. Remove the dish from the heat when the onions turn golden.

How to fry dried mushrooms

This product is also very easy to prepare. Before frying dried mushrooms, they are soaked in water for a couple of hours. During this time, they swell, become soft and increase in volume. Soon you will get acquainted with a recipe that suggests cooking them in batter. This dish is very appetizing. Can be served with potatoes, pasta, porridge.

Ingredients:

• dry mushrooms – 0.2 kg;
• salt pepper;
• egg – 1 pc.;
• vegetable oil – 2 tbsp. l.;
• breadcrumbs– 2 tbsp. l.

Cooking method:

1. Fill the mushrooms with cold water just above their level and leave for a couple of hours. Then strain them and dry them.
2. Beat the egg well, add salt and pepper. Place the breadcrumbs into a suitable bowl.
3. Heat the vegetable oil well in a frying pan.
4. Dip each mushroom first in the egg and then in breading mixture, put it on the frying pan.
5. Fry without a lid for half an hour, turning on different sides. Make the heat medium.

Russula

Very delicious mushrooms, whose calorie content is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, peeled, and the skins are removed from the legs and caps. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavor notes. Fried russula look great, so you can serve them even festive table. If you don't believe me, take a look at the photo of them.

Ingredients:

• Russula – 1 kg;
• greens - a bunch;
• onions – 2 pcs.;
• salt pepper;
• garlic – 3 cloves;
• lemon juice – 2 tbsp. l.;
• sour cream – 350 ml;
• vegetable oil;
• bay leaf – 3 pcs.

Cooking method:

1. Peel the russula, wash, and chop coarsely.
2. Chop the onion, chop the greens. Crush the garlic.
3. Heat vegetable oil in a frying pan. Fry the onion in it until golden brown. Then put the russulas, sprinkle them lemon juice. Fry for a quarter of an hour.
4. Salt the dish, pepper, add bay leaf and sour cream. Mix the russula. Cook over low heat, covered, for a quarter of an hour.
5. Before turning off, stir in garlic and fresh chopped herbs.

Oyster mushrooms

Very delicious product. Oyster mushrooms are one of the most commonly found types of mushrooms in stores. They are very easy to prepare. Before frying oyster mushrooms, they do not need to be soaked or peeled. They turn out soft with a slight crunch. Serve fried oyster mushrooms You can use it with any side dish. If you look at the photo depicting these mushrooms, you will understand that they look great, so they can be present even in holiday menu.

Ingredients:

• oyster mushrooms – 750 g;
• vegetable oil – 4 tbsp. l.;
• sour cream – 300 ml;
• salt – 0.5 tsp;
• marjoram – a couple of pinches;
• onion – 1 large head;
• ground black pepper – three pinches;
• garlic – 1 clove;
• nutmeg– 0.5 tsp;
• carrots – 1 large.

Cooking method:

1. Wash and dry the oyster mushrooms. Cut them into equal pieces.
2. Peel the vegetables. Chop the onion and grate the carrots. Crush the garlic.
3. Heat vegetable oil in a frying pan. Fry onions in it. When it becomes translucent, add carrots. Fry over medium heat until the vegetables soften.
4. Place oyster mushrooms and garlic in a frying pan and stir. Cook for a quarter of an hour.
5. Salt, pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover with a lid. Remove the oyster mushrooms from the heat after five minutes.

Find out other recipes.

Video

Mushrooms are one of the products that were used by ancient settlements for cooking. They are suitable not only for boiling or frying, but also for storing for future use. You can make a lot of them famous dishes- julienne, chanterelles with vegetables. However, you need to know exactly how to fry the fruits correctly and in what quantities to add.

Mushrooms are one of the products that were used by ancient settlements for cooking

There are several simple rules, which will help you achieve better results when boiling or frying mushrooms.

• All types of lamellar mushrooms are soaked in water for several hours, or even days, before frying or boiling. This is done so that the toxic substances and bitterness that are present in the fruits completely disappear.
• During frying, you can mix several varieties, but with another processing method (cooking, stewing) not.
• The average frying time is 25–30 minutes.
• It is necessary to add the sauce after the fruits are completely browned.
• Some fresh fruits do not accept rinsing under water. After being in a humid environment for a long time, they lose their structure and taste. That is why these varieties are not washed, but are removed from debris using a damp towel or cloth.
• Champignons and fruits similar in properties to them can easily change their smell, so you should not add sharply plumping spices or seasonings to them while frying or boiling.
• Before frying, pickled or salted fruits are washed under water to get rid of excess salt or acid.
• The most beneficial combination of products for fruits are sour cream, mayonnaise, as well as dill, parsley or apples.
• You should not use vinegar during cooking, as it gives the finished dish a strong taste. Lemon juice is added instead.
• During cooking fresh mushrooms You need to put the peeled onion in water. It will serve as a kind of indicator. If the onion turns blue, it means that there is a poisonous fruit in the container.
• Any variety is cooked no more than twenty minutes after the water boils. After boiling, they are washed under cold water.
• Dried mushrooms will boil better and be saturated with water in moderation if you add a little soda to the water.
• To prevent the fruits from losing their aroma, they should be cooked only over medium heat.
• They check readiness by buoyancy - raw fruits always float on the surface, but ready ones settle to the bottom.

Potato casserole with pickled boletus (video)

Recipes for cooking dishes from fried mushrooms

There are many variations in preparing dishes with fried mushrooms.

If we talk about first courses, then this could be diet soup or soup with buckwheat, cream cheese or ricotta soup. For the main course, you can cook potatoes with mushrooms, chicken, risotto, or simply serve the fruits under cheese coat in separate portioned pots. You can also make a pie with mushrooms or add them to one of the dishes of foreign cuisine, such as Japanese.

Fried mushrooms are seasoned with sesame seeds, soy sauce or Tabasco, mixed with other vegetables and even fruits.

How to properly fry fresh mushrooms in a frying pan

• In order for the mushrooms to turn out fried, and not boiled or stewed, you must follow a few simple rules:
• After washing the fruits under water, you need to place them in a colander to excess water could have drained.
• Onions and other ingredients are added after the liquid has completely evaporated, and not before. Thus it is preserved appearance and taste.
• To ensure that the fruits are thoroughly fried, they are added after heating the pan over high heat. After five minutes, reduce the heat and then add other ingredients of the recipe, for example, onions or carrots.

Important! Remember that you can fry and eat only those mushrooms that you are sure are edible.

Fried fresh mushrooms in a frying pan

How to quickly and tasty cook fried mushrooms with onions

In order to quickly fry mushrooms with onions, you will need the onions themselves, the type of fruit you like most, salt, ground pepper, herbs and butter.

Before cooking, the fruits are washed very quickly with water to remove debris. Then the damaged areas are cut off. Before frying, fruits belonging to categories 3 and 4 should be boiled in salted water and then drained in a colander.

• Heat the frying pan well, add butter to it. Its amount varies depending on the diameter of the dish itself - the oil should completely cover the bottom.
• Add mushrooms and fry them without turning down the heat. They should turn golden and the water from them should evaporate.
• Reduce heat, add chopped onion and spices. Fry over low heat for another 10 minutes, remove from heat.
• Parsley, dill and other herbs are added before turning off the heat.

Fried mushrooms with onions

The best recipe for fried mushrooms

Properly prepared, sautéed mushrooms can be a rewarding addition to an economical or simple dish.

You will need:

• half a kilogram of champignons;
• 2 medium sized onions;
• salt - to taste;
• dry Italian herbs;
• vegetable oil for frying.

Chop the onion finely and fry over low heat. Add the fruits cut into slices and, stirring, fry over medium heat. After the mushrooms have released the water, they need to be seasoned with seasonings and spices, and salt to taste. It takes about 10-15 minutes to fry.

How to cook champignons in sour cream (video)

Recipe for fried mushrooms with nuts

Fried mushrooms with added walnuts or peanuts - this dish Georgian cuisine, which is traditionally served with meat or shish kebab. Such mushrooms produce a rich natural taste, and the sauce served with them adds a special piquancy.

You will need:

• any greens to taste (parsley or cilantro, dill);
• soy sauce - a couple of drops;
• 100 grams of butter;
• 8–9 green onions;
• more than half a glass of walnuts;
• 500 grams of fresh mushrooms;
• salt and spices to taste.

Sequence of cooking:

1. Wipe the champignons with a damp cloth. If the choice falls on another variety of mushrooms, then before cooking they must be soaked, boiled or washed under running water - it all depends on the specific type chosen.
2. Cut the mushrooms into thin slices, add salt and mix. Fry them in a frying pan.
3. Pour the juice released during the frying process into a separate bowl and add soy sauce and apple cider vinegar.
4. Pour this sauce over the fruits, add finely chopped herbs and onions. After five minutes, add the ground walnuts and a few more drops of soy sauce.
5. Place the dish hot on a plate and garnish with herbs.

Fried mushrooms with nuts

Beautiful, and, most importantly, satisfying salads from fried mushrooms always attract attention on the holiday table.

To prepare delicious salad“Birch” you will need:

• 300 grams of boiled chicken fillet;
• 100 grams of hard cheese;
• 5 tablespoons of canned corn;
• 2 pickled cucumbers;
• 4 tablespoons of vegetable oil;
• 200 grams of champignons;
• 6 tablespoons of mayonnaise sauce;
• 3 chicken eggs;
• greens and olives.

The salad is prepared like this:

1. Cut the onion into thin half rings and fry until golden in a hot frying pan with vegetable oil.
2. Wash the indicated number of fruits and cut into arbitrary pieces small pieces. Fry them together with onions.
3. Free the kritsa fillet from the films, boil and chop into small cubes along the grain.
4. Assembling the salad: place the fillet in the first layer, coat it with mayonnaise, lay a layer of hard grated cheese, add again mayonnaise sauce, then finely chopped cucumbers, mushrooms and onions, mayonnaise, and the penultimate layer of corn.
5. The final layer is cheese shavings and the decoration of the dish in the form of a birch tree egg whites, greens and olives.

Hearty salad with fried mushrooms

Popular dishes made from boiled mushrooms

Boiled mushrooms can be not only healthy, but also tasty. After heat treatment they do not lose taste qualities and can be used in preparing second courses.

For cooking simple, but at the same time hearty dish from potatoes and mushrooms you need:

• more than a kilogram of potatoes;
• 2 onions;
• 3 tablespoons of vegetable oil;
• 1 head of garlic;
• 500 grams of mushrooms;
• sour cream for decoration.

Cooking algorithm:

1. Soak the fruits in water for a couple of hours, and then boil with salt for about 10–20 minutes. The readiness of the fruit is easy to determine - the already ripe mushrooms sink to the bottom of the pan.
2. Peel the onion, finely chop and fry with oil.
3. Cut the peeled potatoes into strips.
4. Place potatoes, other ingredients and spices in a separate bowl, mix everything.
5. Divide the mixture into pots and add water so that it completely covers the potatoes.
6. Add a tablespoon of sour cream, bay leaf and cloves to each container.
7. Cook at 180 degrees for 30–45 minutes. Serve hot, garnished with herbs and sour cream to taste.

Potato stew with mushrooms in a pot

Chicken soup and wild mushrooms

For cooking chicken soup with mushrooms you will need:

• 300 grams of fruits;
• 200 grams of pork pulp;
• 3 potatoes;
• 1 carrot;
• 1 clove of garlic;
• 1 medium-sized onion;
• spices and salt to taste.

Preparation:

1. Rinse mushrooms under running water.
2. Cut the meat into pieces.
3. Send the fruits to cook over low heat with the addition of bay leaf, allspice and onion heads. Add meat.
4. After twenty minutes, remove the peelings from the potatoes, cut them into cubes and add them to the mushrooms.
5. Peel the carrots, grate into slices and add to the semi-finished potatoes and mushrooms.
6. Add salt and pepper to taste. Serve with greenery garnish.

Mushroom bits

Mushroom bits

To prepare you need:

• more than half a kilogram of mushrooms;
• a pair of chicken eggs;
• 3 boiled potatoes;
• 4 tablespoons breadcrumbs;
• vegetable oil for deep frying;
• butter for frying;
• salt and pepper to taste.

The dish is prepared like this:

1. Wash the fruits in cold water, dry with a towel and cut into small pieces. Boil for eight minutes.
2. Boil the potatoes and grate them on a coarse grater. Add mushrooms and eggs to the mixture, bread crumbs and herbs if desired.
3. Form the minced meat into balls, bread them in flour and fry in a saucepan with the addition of large quantity vegetable oil until golden brown on both sides.

Serve hot, garnished with herbs and sour cream. Perfect as a side dish boiled rice or any other cereal.

Julienne with mushrooms (video)

Dishes made from boiled and fried fruits are especially aromatic if you follow the cooking technology.

Post Views: 105

• Boiled mushrooms (ceps, boletus, etc.) – 800 grams,
• Sour cream 100 – 150 grams,
• Onion – 1 onion (large),
• Salt and ground black pepper to taste,
• Butter – 3 tbsp. spoons.

Cooking process:

I used already boiled mushrooms for frying, but if you don’t have any available, you will need to boil them. To do this, raw and peeled mushrooms need to be poured with water (preferably boiling water) and put on fire, then bring the mushrooms to a boil, reduce the heat and cook for another 20 minutes. If desired, you can salt the mushrooms; this should also be done if you do not use boiled mushrooms right away (so that they do not disappear). Then drain the water and wash the mushrooms.

Now you can start preparing the fried mushrooms.

Place butter in a heated frying pan and add pre-cooked mushrooms. I like my mushrooms to be chopped coarsely, but you can cut them however you like if you prefer.

Then fry the mushrooms under a closed lid over medium heat for 15 minutes, stirring them occasionally.

Onions need to be peeled and cut into thin half rings and quarters. Then remove the lid and add to fried mushrooms onion. Add heat, mix the ingredients and fry for another 5 - 8 minutes.

Now you need to add salt and ground black pepper to taste, no more spices are needed, they will kill all the aroma of the mushrooms. We also add sour cream to the mushrooms and mix everything thoroughly.

Simmer the mushrooms over low heat for another 10 - 15 minutes and then transfer them to a deep plate.

Serve as a side dish or independent snack. We ate these fried mushrooms with boiled potatoes, after sprinkling everything with chopped herbs.

From time immemorial, people have been using the gifts of the forest, and so it was and is. Most importantly, when self-collection Try to collect mushrooms away from highways and cities, since mushrooms, like a sponge, absorb all the poisons, which can cause poisoning. You should also know what mushrooms you are collecting, so as not to end up in the hospital with the same poisoning, which can unfortunately lead to fatal outcome. In order not to talk about bad things, when going for mushrooms, we take an avid mushroom picker with us, and then your mushroom picking will be successful!

Now I would like to talk about some tricks that you need to know when cooking mushrooms:

• To prevent mushrooms from losing color during cooking or frying, you need to lightly sprinkle them with lemon juice, but do not overdo it, otherwise they will become sour;
• It is better to cook fried mushrooms in butter, it gives a special aroma to the finished dish;
• To keep the mushrooms soft, fry them over medium heat, avoid strong fire, it will make the mushrooms tough;
• Do not store ready meals from mushrooms for a long time, a maximum of 10 hours, and then in the refrigerator.

For the recipe and step by step photos fried mushrooms thanks to Slavyana.

Wishing you bon appetit Notebook recipes!

Stews, casseroles, pizzas, pancakes, pies, salads, soups, hot and cold appetizers - the list of mushroom dishes goes on and on.

And here it does not matter of fundamental importance what type of forest delicacy ends up in the kitchen; it is much more important to have the knowledge of how to deliciously fry mushrooms in a frying pan. Knowing this, you will be able to prepare treats at home with your own hands that can provide healthy competition signature dishes elite restaurants.

It is difficult to find such a country in traditional cuisine which would not include dishes with mushrooms. And if we touch on the classic treats of Russian cuisine, then without mushroom culinary skills there is absolutely nothing to do.

Let's sort it out in order.

How long to fry mushrooms in a frying pan

Frying mushrooms is a very simple and quick task that requires very little time, or rather, no more than half an hour, if we're talking about about frozen product.

First, place the frozen mushrooms in a hot, oiled frying pan, and cook them over medium heat (or slightly less than medium) until the released liquid has completely evaporated.

At this time, do not cover the frying pan with a lid, stir the mushrooms regularly, and DO NOT add salt! Remember one rule: you can salt and season mushrooms only at the end of frying them.

• As soon as the water has boiled away, increase the flame on the burner, add more oil and fry the mushrooms until golden brown for 10-15 minutes.
• If you want to fry mushrooms and onions, add finely chopped vegetables 5-7 minutes before the end of cooking.
• If you are preparing fresh mushrooms, then the frying period is much shorter, within 5-20 minutes, depending on the type of mushroom. So, for example, it takes 5-10 minutes to fry champignons, and 10-15 minutes to fry porcini mushrooms, while boletus and boletus will be ready only after 30 minutes.

More information about mushroom frying time different varieties you can find out from the articles on the site.

How to fry mushrooms with sour cream in a frying pan

Ingredients

• Forest mushrooms – 1 kg + -
• - 1/2 tbsp. + -
• — 1-2 heads + -
• - 2 tbsp. + -
• - 2 tbsp. + -
• - taste + -
• - 1/2 tsp. + -

How to fry mushrooms in sour cream in a frying pan

Today we will fry real forest mushrooms with sour cream: boletus and boletus. None cultivated mushrooms will never compare with the aroma of wild-growing forest products, and in sour cream they turn out even more delicious.

1. To begin, set the mushrooms, peeled and cut into small pieces, to boil for 20 minutes in salted water. And after the specified time, place the mushrooms in a colander and let the liquid drain for 5 minutes.
2. In the meantime, put a frying pan on heat and add butter and vegetable oil together. We also chop the onion into small cubes.
3. As soon as the oil warms up, put the mushrooms in the frying pan and fry them over medium heat, stirring constantly, for 15 minutes.
4. After 10 minutes, add the chopped onion into the frying pan and mix everything again.
5. After another 5 minutes, when the onions and mushrooms are browned, pour sour cream into the container, add salt and pepper to taste, mix everything and, reducing the heat to minimum, cover the pan with a lid.

6. Simmer the mushrooms in sour cream for 10 minutes and turn off.

Finely chopped dill will fit into such a dish just fine, and best side dish in this case it will become steamed rice.

If your favorite mushrooms are chanterelles, then the following collection of articles will be of interest to you.

How to deliciously fry mushrooms in a frying pan

The first fresh wild mushrooms are usually fried in a frying pan with potatoes. We want to offer you an original step by step recipe delicious dish– fried mushrooms with onions and cheese. This treat is prepared very quickly, and the taste is simply amazing.

Ingredients

• Fresh mushrooms – 1 kg;
• Onions – 2 heads;
• Hard cheese – 100-150 g;
• Salt - to taste;
• Black pepper powder – ½ tsp;
• Refined sunflower oil – 30-40 ml;
• Green onions – ½ bunch.

How to fry fresh mushrooms in a frying pan

1. We clean the mushrooms, rinse them, dry them with napkins and cut them into small random pieces.
2. Pour vegetable oil into the frying pan and place the container on high heat.
3. As soon as the oil is thoroughly warmed up, pour all the mushroom slices into a container, reduce the heat to medium and, with constant stirring, fry the mushrooms for 10-15 minutes.
4. Meanwhile, chop the onions small cubes and, after 15 minutes, add to the mushrooms. Continue frying all the ingredients for another 5-7 minutes until the onion turns golden. At this stage, the mushrooms can be salted and seasoned with pepper.

When the dish is ready, turn off the heat and pour finely grated cheese into the frying pan, mix everything and cover with a lid. Let the dish sit for 2-3 minutes so that the cheese has time to melt, and then add more finely chopped green onions, mix everything again and serve.

This dish is ideal as a hot or cold snack, it also perfectly complements any side dish.

On our culinary portal presented many interesting recipes, how to fry mushrooms in a frying pan, which we advise you to familiarize yourself with.

From everyone mushroom dishes I prefer fried mushrooms. Moreover, without preliminary boiling. It's no secret that boiled mushrooms become soft, slippery and lose their taste, or rather, they give it away to the broth, which is good for the soup, but, alas, spoils the taste of the mushrooms themselves

Of all mushroom dishes, I prefer fried mushrooms. Moreover, without preliminary boiling. It is no secret that boiled mushrooms become soft, slippery and lose their taste, or rather, they give it away to the broth, which is good for the soup, but, alas, spoils the taste of the mushrooms themselves.

Let me make a reservation right away that we are talking about mushrooms collected with my own hands and obviously far from highways, in the depths of the forests near Moscow. Of course, one can rightly note that in the Moscow region there are no absolutely clean places: the wind rose, factories... But in general there is nothing perfect in the world except our ideas. And we breathe the same air that the wind rose blows on us from the nearest smoker... However, I am not insisting in any way, I’m just talking about how I live and what I eat. And what I don’t eat...

So, for many decades now I have been frying without pre-boiling and eating:

• White mushrooms
• boletus
• boletus
• boletus
• chanterelles and hedgehogs
• Champignon
• umbrella mushroom
• honey mushrooms
• russula

The same goes for its relative, the umbrella mushroom. But here even one hat is enough for a frying pan. True, both champignons and umbrellas fry very much. So it will not be possible to feed the whole family with one mushroom, even a very large one.

Honey mushrooms

With honey mushrooms everything is simple. The main thing is to learn to distinguish their grebes and not miss the wave. Honey mushrooms, especially small ones, do not need to be cleaned. Although we traditionally prepare honey mushrooms for the winter (pickle them), they are also good for frying, because they are aromatic, strong and do not fry too much.

Russula

In recent years, I have given up frying raw russula. Because among them there are often caustic-burning ones. The pungent russula is not poisonous, but it can ruin a frying pan of mushrooms. You can distinguish the pungent russula from the decent one only by biting into each mushroom in its raw form. Laziness. But if you boil them (not for long), add raw onions, salt and sunflower oil- you will get an unforgettable russula salad. And it is not true that russula is tasteless and is used only for mass. Try not to mix them with other mushrooms!

Who remains behind the scenes, which mushrooms need to be boiled beforehand?

Of course, morels and lines, pigs. It is also better to boil oak mushrooms (that turn blue), although they are not lethal even without cooking. In principle, moss mushrooms and goats don’t need to be cooked, but they are easily confused with oak mushrooms.

Behind the scenes there were also mushrooms that require soaking: trumpet mushrooms, nigella, milk mushrooms, etc. But that’s a completely different story.

I also tried to eat uncooked fried oakberries (which turned blue). I don’t recommend it - it will blow away. Yes, and in smart books they are marked as requiring preliminary boiling.

Individual features

White mushrooms

Porcini mushrooms are good in any form, that’s why they are white. IN fried do not blur, the leg acquires a beautiful golden color. For old mushrooms, you can remove the tubular layer of the cap. Wormy White mushroom It’s a shame to throw it away, I dry this mushroom in the sun - in this case the worms leave it on their own within a few days.

boletus

Loose, wet marsh boletus, which is on a thin stalk, is completely harmless, but can spoil the consistency of the mushroom roast. Well, worms will not decorate your dish. If you are looking for mushrooms, you can temporarily remove the tubular layer of the cap from such a boletus.

Boletus, boletus and white boletus should not be confused with pink boletus (gall mushroom).

Butter

It is also not necessary to cook butter for frying. But you need patience with them - there is no escape from cleaning. I repeat: it is better to clean the boletus before washing, while the cap is dry and not slippery. During the season it is difficult to resist and stop on time. But it’s worth it, because boletus does not tolerate transportation and storage well.

Chanterelles

Chanterelle is one of my favorite mushrooms. Because of unique taste, color, consistency and non-worminess. Although, I’ll make a reservation. This year, when I cut open a chanterelle, I unexpectedly discovered a large earthworm in it - an earthworm! What was he doing there? I had to release it into the pompas. Chanterelles fry quickly, so common frying pan I send them with a delay. And I cut the larger ones, and cook the small ones whole.

Champignon

Real wild champignon tastes nothing like the one you can buy in the store. Dishes from purchased champignons It is recommended to season it with crushed dried wild mushrooms. Wild champignon will season anyone themselves. If there are more than two champignons in the catch, I prefer to fry them separately so that the unique taste is not lost. published