From time immemorial, fried mushrooms have been a dish beloved by both boyars and common people. One can argue about how to fry mushrooms, but there are not so many recipes for this simple dish. And all because it is delicious in itself. However, the field for experimentation is open! Therefore, both lovers of the classics and advanced culinary experimenters will be able to find in our article a couple of ways to prepare this wonderful dish.

Fried mushrooms for a festive feast and family dinner

Noble mushrooms, everyone's favorite butter mushrooms, thin-legged honey mushrooms, crispy oyster mushrooms - any mushroom is delicious fried. Such a dish can take its rightful place on the holiday table and outshine any other dish. But mushrooms are also prepared for quiet family evenings. By appearing on the table, they can turn a weekday dinner into a festive feast.

How to prepare wild mushrooms for cooking

Unlike store-bought oyster mushrooms and champignons, boletuses, boletuses, milk mushrooms and their relatives brought from the forest are subject to pre-processing. Before frying mushrooms, they must be thoroughly washed with a brush, peeled and boiled in water for about 30 minutes. The broth cannot be used after cooking. Only after this can the mushrooms be fried. You can cut them into pieces before and after boiling.

Frying champignons and oyster mushrooms

Store-bought mushrooms are not so whimsical. Washed and chopped champignons or oyster mushrooms can be fried immediately. These mushrooms contain a lot of moisture, so the stewing process will take place in the frying pan. Before harvesting, oyster mushrooms and mycelium are simply disassembled by hand into separate parts, and champignons, as a rule, are cut into 2-4 parts.

How to fry dried mushrooms

In those years when the results of “silent hunting” are especially impressive, there is a need to prepare part of the forest harvest for future use. Dried mushrooms are most often used in soup, but they are also suitable for frying. Before deliciously frying mushrooms, you need to soak them thoroughly in water. To do this, pour boiling water over them overnight and wrap them up. In the morning, you can replace the water with fresh water and let the mushrooms cook. After half an hour of boiling, they are quite suitable for further cooking.

Frozen mushrooms - an autumn delicacy for a winter holiday

Freezing is another popular preparation method. How to fry mushrooms from the freezer? Depends on how they were frozen. If the mushrooms were frozen raw, they need to be boiled, like fresh ones, for about half an hour. If they are pre-cooked, then they need to be allowed to thaw and fry in a frying pan with onions.

Classics of Russian cuisine

Even our distant ancestors knew how to fry potatoes with mushrooms. It is best to cook this dish in a cast iron bowl. Butter, sunflower, corn or olive oil will do. Both main ingredients of the dish have a fairly long cooking time, so you can load them together. When the potatoes are half cooked, you can add chopped onion to the pan. Before serving, this dish is usually sprinkled with herbs.

There is another option - shortly before being ready, pour sour cream over the potatoes and mushrooms. A dish stewed in sour cream is imbued with a new aroma, becomes softer and more tender.

Mediterranean delicacy - pasta with mushrooms and parmesan

They are accustomed to feasting on the gifts of the forest far abroad. Let's try to figure it out with pasta and cheese.

Homemade homemade noodles are ideal for this dish. But you can also use ready-made ones. While the mushrooms are boiling, there is time to make noodles. You need to load it into boiling water, and there should be about a liter of water for every kilogram of pasta. Place the cooked noodles in a colander, let the water drain and transfer to a saucepan, seasoning with butter. Fry the mushrooms with onions and add to the noodles. Before serving, add grated Parmesan cheese to the plates.

Mushrooms in batter and sauces for them

The original recipe is suitable for preparing store-bought mushrooms. For this dish we will need:

• champignons - 1 kg;
• chicken eggs - 3 pieces;
• flour - 3-4 tablespoons;
• oil for frying;
• salt.

It is desirable that the champignons be approximately the same, medium-sized. You need to wash and dry the mushrooms long before cooking. Let's prepare a batter from eggs and flour. Before that, heat the vegetable oil in a frying pan or saucepan. Place the fried mushrooms on a paper towel to remove excess fat.

These mushrooms are especially good with sauces. Adjika and homemade ketchup will do. Mayonnaise-based sauces will highlight and diversify the taste of mushrooms. You can serve them with regular sour cream or heavy homemade cream. A mixture of sour cream and mayonnaise, seasoned with garlic and chopped herbs - a wonderful sauce that combines tenderness and spiciness. It also goes very well with these mushrooms.

Crispy delicacy - breaded mushrooms

Japanese breadcrumbs, which are sold in sushi food departments, are ideal for preparing this dish. But it is quite possible to replace the Japanese delicacy with more familiar breading ingredients: bread crumbs, semolina.

First, the mushrooms need to be dipped in a light batter. To prepare it, take and mix in a bowl:

• 1 cup flour;
• ½ cup cornstarch;
• ¾ teaspoon baking powder;
• ¼ teaspoon salt;
• 1 glass of water.

Breaded fried mushrooms are preferably served hot. However, they are also delicious when cooled.

What to serve fried mushrooms with?

The side dish for fried mushrooms can be either vegetable or cereal. They go well with any potato dish or boiled cereal porridge. You can serve mushrooms with vegetable caviar, stew, or risotto. Pasta with mushrooms goes well with those whose shape is intended for gravy, for example, shells, horns, feathers.

Homemade pickles and pickled vegetables also go well with mushrooms. Moreover, this harmony is reflected not only in the taste, but also in the general mood of the meal. Especially if you play up the whole surroundings by setting the table with a linen tablecloth, ethnic-style napkins, earthenware and wooden dishes.

The first mushrooms appear in the forest at the beginning of summer, but their most abundant harvest usually begins closer to autumn. Having returned from the forest with collected fragrant, delicious mushrooms, first of all, we think about how and what to fry them with, because fried mushrooms are very, very tasty. In this article we will talk about the intricacies, features and all the nuances of frying mushrooms.

The height of the mushroom season in terms of the number and variety of mushrooms is at the end of August, this is the favorite time of avid mushroom pickers. Porcini mushrooms, milk mushrooms, boletuses, boletuses, boletus mushrooms, honey mushrooms, chanterelles, boletus, russula, morels - these are the most common mushrooms that mushroom pickers bring from the forest, and they are the ones we most often eat. All these mushrooms can be fried, but each variety (mushrooms belong to several categories) has its own cooking characteristics, for example, lamellar mushrooms (volnushki, milk mushrooms, russula, saffron milk caps) should be soaked and boiled before frying.

It is also common to divide mushrooms according to nutritional value into 4 categories, left over from the times of the USSR. The 1st category includes porcini mushrooms, milk mushrooms and saffron milk mushrooms, the second - boletus, boletus, boletus, oak mushroom, volushka, white milk mushroom, champignons and aspen milk mushrooms, the third - green mushrooms, valui, russula, autumn honey mushrooms, black milk mushrooms, morels and common mushrooms chanterelles, to the fourth - variegated moss mushrooms, meadow mushrooms, violin mushrooms, umbrella mushrooms, moth mushrooms, oyster mushrooms, puffballs, row mushrooms.
Mushrooms are very nutritious, they are called “vegetable, forest meat”; they replace meat for vegetarians due to their large amount of protein. Any mushrooms contain a lot of minerals, vitamins A, B, C, D and PP - they are very useful, however, due to the high content of chitin, they are poorly absorbed, so it is not recommended to eat them often for anyone who has problems with the gastrointestinal tract or pancreas and liver, mushrooms should not be eaten by children under 8 years of age.

FEATURES OF FRYING MUSHROOMS

Before frying, it is very important to properly prepare the mushrooms. Some cooks fry mushrooms right away, others soak and boil them before frying; you can do either way, but it depends on their variety. As noted above, all lamellar forest mushrooms (among them white mushrooms, milk mushrooms, russula, chanterelles, saffron milk caps) must be soaked and boiled before frying, otherwise there is a risk of poisoning, and mushroom poisoning is very dangerous. Of course, store-bought mushrooms can be fried immediately; porcini mushrooms are also considered less dangerous. But russula, for example, can be fried only after boiling it in 2-3 waters. We will not touch upon the issue of preparing mushrooms for frying in detail, because... This is a separate topic that deserves close attention and comprehensive study, but we will focus on culinary issues - on what and how best to fry mushrooms.

We kindly ask: if you are planning to fry mushrooms, do some additional research on their proper preparation for frying; poisoning with wild mushrooms is, unfortunately, a common and dangerous phenomenon!
Only when frying can you mix different types of mushrooms. To fry mushrooms, you can bread them in flour, use double breading (flour, then beaten egg and breadcrumbs), or you can fry mushrooms without breading. Fried mushrooms in sour cream turn out very tasty; in general, there are many options, so it’s better to look at frying using specific examples.

RECIPE FOR MUSHROOMS FRIED IN OIL

You will need: mushrooms (mushrooms, white mushrooms or champignons) 500g, 3-4 tbsp. flour, 2 tbsp. vegetable oil, parsley or dill, salt.

How to fry mushrooms in oil. Peel, wash and pour boiling water over the mushrooms, place on a towel and dry, cut into large strips, add salt, place in a frying pan with hot oil, fry until the liquid evaporates, then sprinkle the mushrooms with flour, fry further until tender for a total of about 45-50 minutes. Serve hot, sprinkled with herbs.

RECIPE FOR MUSHROOMS FRIED WITH LEMON JUICE

You will need: 6 mushrooms, 3 cloves of garlic, 1 onion, 1 tbsp. butter, ½ tsp. lemon juice.

How to fry mushrooms in lemon juice. Peel, wash, pour boiling water over the mushrooms, dry, cut into large strips. Finely chop the onion and garlic, fry in butter, add the mushrooms, pour lemon juice over them, fry over high heat until tender, adding salt, for a total of about 40-50 minutes, serve hot, sprinkled with herbs.

RECIPE FOR TOBACCO MUSHROOMS

You will need: 600g mushrooms (boletus, boletus, boletus, porcini), 200g sour cream, 1 head of garlic, ½ tbsp. flour 3 tbsp. vegetable oil, ground pepper.

How to cook tobacco mushrooms. Use only caps without stems. Peel them, rinse, rub with salt on both sides, stuff with garlic, pepper and dust with flour. Place the mushrooms in a frying pan with hot oil, cover with a lid, press down with a weight, and fry until golden brown on both sides. When serving, pour sour cream or any suitable sauce over the mushrooms.

RECIPE FOR MUSHROOMS FRIED IN SOUR CREAM WITH WINE

You will need: 500g of porcini mushrooms, 100g of cheese, 50ml of semi-dry white wine, 1 glass of sour cream, 2 tbsp. butter, ¼ tsp. ground black and red pepper, salt.

How to fry porcini mushrooms in sour cream. Finely chop the mushrooms, put the mushrooms in a frying pan with melted butter, fry for 5 minutes, pour in the wine, keep on high heat for 2 minutes, then reduce the heat, add salt, pepper, stir, pour in sour cream, add grated cheese, heat the mushrooms until the liquid thickens.

Mushrooms make an excellent stir-fry.

ROASTED MUSHROOMS RECIPE

You will need: 800g of porcini or other mushrooms, 250g of tomato paste, 2 glasses of water, 1 onion and 1 clove of garlic, 3 tbsp. olive oil, 2 tbsp. chopped parsley and dry red wine, 1 tbsp. corn flour, salt.

How to cook roasted mushrooms. Finely chop the onion and garlic, chop the mushrooms into small pieces. Fry the onion and garlic for 2 minutes, add mushrooms, fry for another 2 minutes, add wine and water, tomato paste, add salt, simmer for 5-7 minutes. Dilute the flour in a small amount of water, pour into the mushrooms, add parsley at the end of stewing.

You can fry mushrooms with carrots, onions, cauliflower, zucchini and, of course, potatoes. Fried potatoes and mushrooms are considered one of the most delicious food combinations, and the question of how to fry mushrooms with potatoes is always relevant, especially for novice cooks. We will please you: there are no particular difficulties in preparing such a dish: just fry the mushrooms in oil and when they are almost ready, add the potatoes, fry until they are ready and enjoy the delicious dish!

You can serve fried mushrooms as a cold appetizer or a main hot dish, or as a side dish with garlic, sour cream sauce; tomato-ginger sauce is also great.

SUBTLETS OF FRYING MUSHROOMS

It is believed that saffron milk caps, honey mushrooms, boletus mushrooms, oyster mushrooms, porcini mushrooms and champignons are best suited for frying.
It is better to fry only the caps, and the legs are best used for sauces, broths and soups.
It is better to fry mushrooms in melted pork fat or vegetable oil, and it is better to do it this way: first simmer the mushrooms without fat for 15-20 minutes, then add oil and fry the mushrooms until browned. Never put mushrooms in a frying pan at the same time as oil!
If you oversalt the mushrooms when frying, you can correct this by adding sour cream, a little water or citric acid. In general, it is better to salt mushrooms at the end of frying. You should add sour cream only when the mushrooms are well-fried, otherwise they will turn out boiled.

Of all 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 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 (for a short time), 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. When fried, they do not spread, the leg acquires a beautiful golden color. For old mushrooms, you can remove the tubular layer of the cap. It’s a shame to throw away a wormy porcini mushroom; I dry such a 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 its 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 I put them in a common frying pan 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. It is recommended to season dishes made from store-bought champignons 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

Mushrooms are an excellent source of proteins. However, there are some secrets in the preparation of this product.

Mushrooms can be boiled, stewed, fried. In this article we will tell you how to properly fry mushrooms. Not only will you learn how to fry mushrooms, but you will also learn how to fry mushrooms and potatoes. You will also learn how to cook such unusual mushrooms as champignons.

How to fry mushrooms?

To fry mushrooms, you will need the following ingredients:

500 grams of fresh mushrooms (they are much better suited for frying both in their shape and content),
2-3 pcs. fresh carrots
2-3 heads of onions
salt, pepper (black or red), herbs (to taste)

Before you start frying, you should wash fresh mushrooms. Then the mushrooms should be boiled in salted water for 10 minutes. After this, the mushrooms must be drained in a colander and allowed to drain.

While the water is draining, you need to finely chop the onions. Carrots - grate on a coarse grater. Place the onion in a preheated and oiled frying pan. Fry it for 4-5 minutes. Then add our grated carrots to the onions. Saute the vegetables until they acquire a pleasant and appetizing golden hue.

When our vegetable sauté is ready, you should add mushrooms to it. All together you should add salt, add pepper to taste and fry for 10-15 minutes. In this case, the mushrooms must be stirred periodically. Then the gas under the frying pan must be turned off, and fresh herbs should be added to the prepared mushrooms and mixed. The treat is ready!

If you want to surprise your guests or family, try an unusual recipe. Take the risk of experimenting and fry not simple mushrooms, but champignons. This way you will not only surprise your loved ones, but also expand the range of your culinary capabilities.

How to fry champignons?

First of all, the champignons must be thoroughly washed. Then, if desired, they can be boiled for 10-20 minutes or immediately cut into slices.

Then place the mushrooms in a heated frying pan and let the resulting moisture evaporate. After they acquire a golden brown crust, add oil. In this case, it is recommended to use butter. Then the mushrooms will turn out unusual and with a delicate taste.

Fry the champignons for 10-15 minutes, stirring occasionally. A few minutes before cooking, add salt to the mushrooms.

In addition to the fried mushrooms themselves, fried mushrooms with potatoes can be a very tasty treat for every day and on a family holiday.

How to fry mushrooms with potatoes?

First of all, you need the following components:

100-150 grams of mushrooms (already fried),
600 g potatoes
salt (to taste),
vegetable or butter for frying.

Mushrooms boiled in salted water should be fried until tender. It must be remembered that during the frying process the volume of mushrooms may decrease slightly, so calculate the required portion. It's also worth trying them out as you go. Once you are satisfied with the taste, turn off the gas.

Potatoes with mushrooms recipe

Fry the potatoes in a separate pan. To do this, peeled root vegetables need to be cut into slices and placed in a heated and oiled frying pan.

Potatoes should be fried until golden brown. About five minutes before the potatoes are ready, move them to the edges of the pan, and pour the chopped onions into the center of the pan and fry them. Since it cooks faster than potatoes, it is better to fry it at the end so as not to burn it.

When the onion becomes slightly transparent, mix it with the potatoes. It should also be noted that it is best to salt the potatoes a little before each stirring. Then the salt will be more evenly distributed.

When the potatoes are ready, add the fried mushrooms and stir. Fried potatoes with mushrooms - completely ready!

Fried mushrooms in different variations are one of the most popular European dishes. Porcini mushrooms are used, as well as champignons, oyster mushrooms, honey mushrooms and saffron milk caps. Thus, everyone can choose mushrooms to their taste and prepare an original dish.

Chicken and mushroom julienne

In addition, mushrooms provide an opportunity for creativity. They are combined not only with carrots and onions, but also with zucchini, cauliflower and white cabbage. Mushrooms can be baked in omelettes. A classic option is sour cream sauce for mushrooms. It is often prepared with garlic.

The convenience of mushrooms, according to the editors of the site, also lies in the fact that they can be served as a hot dish, as well as a cold snack. Such variety provides scope for cooking for any housewife. So, cooled mushrooms with onions can be served as a snack to uninvited guests.
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Fried mushrooms are a tasty and nutritious dish. much loved by most of the people all over the world. But, in order to deliciously fry mushrooms, you must follow the cooking technology correctly. First of all, this concerns the competent processing of raw materials. If wild mushrooms are dirty, you need to soak them in cold water, then sand and remaining leaves will be removed from the mushrooms.

How to fry mushrooms

Butternuts should not be soaked; they are cleaned by removing the skin from the mushroom cap, dry, and then washed. Regardless of the type of mushroom, they should first be boiled in salted water for 30–35 minutes. Champignons grown in greenhouse conditions should be boiled for 10 minutes.

So, the mushrooms are boiled, then you should cool them and chop them finely. It should be noted that mushrooms, despite all their deliciousness, are difficult to digest by the body. To do this, you need to cut the mushrooms smaller.
Then comes the process of frying the mushrooms in a frying pan. To do this, heat the frying pan, add oil to taste, either vegetable or ghee. Heat the oil and add chopped mushrooms to it, add salt and fry for about half an hour, stirring constantly. Mushrooms fried in this way are suitable for soup, pickle soup, and potato pie filling. That is, using other vegetables and leafy greens should give the mushrooms a richer taste. Onions are such a vegetable.

Ingredients for Chinese cabbage salad with fried champignons:

• Chinese cabbage – 500 gr.,
• champignons – 400 gr.,
• garlic – 1 clove,
• table vinegar - 60 ml,
• carrots – 1 pc.,
• olive oil – 80 gr.,
• salt.

Making a salad of Chinese cabbage with fried champignons.

1. Cut the cabbage into large strips, add salt, add grated carrots, a clove of crushed garlic, squeeze with your hands until the juice appears, pour in vinegar, stir and marinate.
2. Fry the prepared champignons in oil until tender, cool and place in pickled cabbage.
3. Stir the salad, add salt if necessary and place in a salad bowl.

Ingredients for mushrooms fried with onions:

• Mushrooms – 1 kg,
• onion – 2 heads.,
• vegetable oil – 120 gr.,
• salt.

Cooking fried mushrooms with onions.

1. Peel the mushrooms, cut them, fry them in oil.
2. Cut the onion into small cubes and fry until golden brown in another frying pan.
3. 15 minutes before the end of frying the mushrooms, add onion, salt, stir and fry a little more.

Ingredients for fried porcini mushrooms with pearl barley:

• mushrooms – 1000 gr.,
• onion – 80 gr.,
• butter – 50 gr.,
• sour cream – 150 gr.,
• pearl barley – 100 gr.,
• salt.

Cooking fried mushrooms with pearl barley.

1. Rinse and boil the pearl barley in advance until tender.
2. Boil porcini mushrooms, chop finely and fry with onions.
3. In a mold or saucepan, greased, place a layer of pearl barley porridge, a layer of mushrooms on it, salt, spread sour cream on top and bake in the oven.

You can prepare this dish in portioned ceramic pots.

Freezing mushrooms is an advanced method of preparing semi-finished products for the winter. In order for the cooking process to take a little time, you need to work hard in the fall, during the period of storing mushrooms for freezing. Mushrooms that are already cooked at home, cut and packaged in small batches, 260–300 grams each, are of remarkable quality. Remove these mushrooms from the freezer, thaw them at room temperature and fry them as if they were fresh.
Recently, grocery stores have begun selling frozen mushrooms in small packages and by weight. As a rule, the raw materials have already undergone complex technological processing. You can just rinse them a little with water and put them on low heat without defrosting. During the cooking process, a lot of juice will be released from the melted ice. The mushrooms are lightly boiled in their own juice. After the liquid has evaporated, fry the mushrooms with onions in the usual way.

To make fried mushrooms tasty, juicy, beautiful and with an indescribable aroma, any housewife should know how to deliciously fry mushrooms. When throwing them into a frying pan, many people forget that they contain a lot of water, as a result of which they are not fried, but rather stewed. If you want to learn how to fry mushrooms, read on.

What you need for fried mushrooms

• Mushrooms
• Butter
• Onion
• Ground black pepper
• Greens (parsley, green onions)

How to cook fried mushrooms

Mushrooms need to be washed. They should be washed quickly, because they absorb moisture well, which they already have in sufficient quantity. Place clean mushrooms on a paper towel and leave them for a while to dry. The same applies to those that you boiled before frying. Drain the cooked mushrooms in a colander, place them on a paper towel and wait until the excess water drains.

Before you put them in the pan, you need to warm it up well. The pan should be piping hot, not lukewarm.

Add enough butter to the pan so that the bottom of the pan is completely covered. The champignons should be placed in a dry, hot frying pan and the mushrooms should be fried for several minutes, stirring constantly. Only then add oil to the pan.

Place the mushrooms in the pan and begin to fry them, without reducing the heat, for 2-3 minutes, stirring constantly. During this time, they should become golden in color and a delicious aroma will appear. Excess water will evaporate from them. Therefore, do not cover the mushrooms with a lid.

Now reduce the heat, add the onions cut into half rings, salt and ground black pepper to taste. Fry the mushrooms for another 10 minutes, stirring occasionally.

Before turning off the heat under the pan with the fried food, add finely chopped green onions and parsley. Once they are in a bowl, pour the sauce over them.

Sauce for fried mushrooms

To prepare a delicious sauce for a fried dish, take:

• Garlic
• Olive oil
• Balsamic vinegar

Grind the garlic on a grater or in a garlic squeezer, add a little olive oil and a few drops of balsamic vinegar. Stir. The sauce for fried mushrooms is ready. It is topped with delicious fried mushrooms before serving.

Now you know how to deliciously fry mushrooms. If you don't believe me, check it out! Your loved ones will definitely appreciate your efforts. Just the appearance will make your mouth water, and what a aroma!

Secrets of delicious fried mushrooms

Once again I will repeat the basic rules of how to deliciously fry mushrooms

• You need to wait a few minutes for the excess water to drain off.
• Do not start cooking fried mushrooms by overcooking the onions, add them later.
• First, fry the mushrooms over high heat in a hot frying pan, and then you can reduce the heat and add the onions.
• Can only be fried and eaten.

The housewife now knows how to deliciously fry mushrooms. Bon appetit to her family!

If you want something tasty and not quite ordinary, you can cook mushrooms. Mushrooms are a natural product with a high content of vegetable protein. They can be stewed, boiled, baked and fried. Let's talk about frying. How to fry mushrooms? In principle, all mushrooms are fried according to the same pattern.

How to properly fry mushrooms

1. Clean and wash the amount of mushrooms you will cook.
2. Boil the mushrooms in salted water until half cooked (about 10 minutes, depending on the type of mushroom).
3. Next you can start frying. Now there are many recipes for cooking fried mushrooms: with carrots, cabbage, onions, potatoes, garlic. Mushrooms can also be cooked in batter, with potatoes, with breadcrumbs, or baked in an omelet. Often mushrooms are cooked in sour cream or tomato sauce. Choose any method, find a recipe, and go ahead! We will consider the most classic option.
4. After cooking, drain the mushrooms from the water using a colander.
5. Take three medium-sized onions and finely chop them.
6. Using a coarse grater, chop two carrots.
7. Heat a frying pan on the stove, pour in vegetable oil and fry the onion for five minutes.
8. Next, add the carrots and sauté until golden brown.
9. Add mushrooms, pepper and salt to taste. Fry for 15 minutes, stirring constantly.
10. After 15 minutes, remove the pan from the stove, sprinkle the mushrooms with finely chopped herbs (dill or parsley).
11. Cover the dish with a lid and leave to steep for 10-15 minutes.

Champignons are special mushrooms. Frying champignons for dinner means pleasantly surprising your family and friends.

How to fry champignon mushrooms

1. Rinse the champignons thoroughly.
2. Boil the mushrooms in salted water for 10-20 minutes.
3. Next, chop the mushrooms into slices. Start with the legs and end with the caps.
4. Place the chopped champignons in a frying pan and fry until golden brown and excess moisture has evaporated.
5. After the crust appears golden brown, add butter to give the champignons a delicate taste.
6. Fry the mushrooms for about 7-10 minutes, stirring as you go.
7. Salt the champignons a few minutes before they are ready.

You can also fry frozen mushrooms.

How to fry frozen mushrooms

Follow this instruction:

1. First you need to place the mushrooms in salted boiling water for disinfection. Disinfection time is 5-10 minutes. If you have personally frozen mushrooms and are confident in their purity, you can skip this point.
2. Place the mushrooms in a frying pan and fry them until all the water has evaporated.
3. When the liquid has evaporated, add sunflower oil, finely chopped onion, salt and pepper.
4. Fry the mushrooms for 10-15 minutes over medium heat.
5. Add sour cream and simmer the mushrooms for 7 minutes.
   That's all! This way you can deliciously fry frozen mushrooms!

And finally, we’ll give you a couple of recipes with mushrooms for an unusual dinner.

Recipe 1 - Stew with honey mushrooms

You need to prepare this dish according to the following algorithm:

1. Boil the mushrooms for a few minutes and cut them into large slices.
2. Chop the onion and fry in oil until golden brown.
3. Fry the mushrooms for 3 minutes in a frying pan.
4. Take two glasses of water, mix tomato paste (several spoons) with the liquid. Add one spoon each of sugar and vinegar to the mixture.
5. Place the honey mushrooms in a baking dish and place sweet peppers, pre-cut into strips, on top. Pour all this over the already prepared tomato sauce. After all this, pepper and salt your dish.
6. Cover the future stew with foil or a lid and bake in the oven at 200 degrees for 40 minutes.

Recipe 2 - Porcini mushrooms in batter

1. In this recipe, porcini mushrooms can be replaced with champignons.
2. As in previous recipes, boil the mushrooms (you can use frozen ones) in salted boiling water.
3. While the mushrooms are undergoing primary processing, prepare the batter. To do this, whisk the following ingredients: a glass of milk, a couple of eggs, 2 tablespoons of flour, a pinch of salt.
4. Remove the mushrooms from the pan and cut the larger ones in half.
5. Place breadcrumbs in a separate dish.
6. Next, follow this algorithm: add a large amount of vegetable oil to the frying pan, heat it up; Dip each mushroom in batter, then in breadcrumbs and fry in a frying pan until golden crisp.

Here's how to cook mushrooms in different ways! We hope that now you know how to fry mushrooms, and our recipes will definitely be useful to you.

Mushroom treats are very popular not only during Lent, but also in the daily diet, as well as on holiday menus.

If you know how much time to fry mushrooms in a frying pan and know how to do it correctly, then you simply cannot find a tastier dish than mushroom frying. Such a dish will not only perfectly complement any side dish, become a chic filling for pies, zraz, pancakes, dumplings, but will also be an ideal hot and cold appetizer.

When it comes to the benefits of mushrooms, there is a lot that can be said, because forest gifts are real storehouses of minerals and protein. In a lean diet, they are quite capable (almost completely) of replacing meat, and even providing healthy competition to vegetables.

But, with all this, it is worth noting that mushrooms consist of more than 90% ordinary water, which makes them an excellent dietary product. However, such a watery texture requires the right approach to frying different types of mushrooms.

How many minutes to fry mushrooms in a frying pan

Champignon

The most popular mushrooms today are champignons. They are aromatic, tasty, and very quick and easy to fry.

• In a frying pan over moderate heat, fry the caps cut into slices or slices for no more than 10 minutes. There is no need to cover the container with a lid. If you like mushrooms fried until crisp, you can increase the heat.
• Frozen mushrooms should be heat treated for 10 to 15 minutes. First, wait on medium heat until the liquid evaporates, and then increase the gas slightly, add oil and fry until golden brown.
• Before frying, canned champignons should be rinsed from the marinade, drained in a colander, and then fried over high heat for 5 minutes.

Honey mushrooms and chanterelles

1. Before cooking, fresh honey mushrooms and chanterelles must be thoroughly cleaned of sand, films and rinsed under water. After this, fry the mushrooms in a well-heated and oiled frying pan for 15-20 minutes, without covering with a lid. The main sign that honey mushrooms are fried is clicking and “shooting”.
2. As for frozen mushrooms, the cooking time increases by 5-10 minutes. First, evaporate the resulting liquid, and then fry the mushrooms until tender for 10-15 minutes.

• The most beloved and best trophies for most mushroom pickers are porcini mushrooms. You can prepare them at home very quickly, literally in 10 minutes. Fry the caps and legs, cut into arbitrary slices, over medium heat until an appetizing crust appears.
• After freezing, porcini mushrooms require more than 10 minutes to cook. As soon as the liquid is released, add heat and evaporate the water, and then reduce the flame to medium again and fry the dish for another 10 minutes.

Shiitake, enoke, eringi

Exotic mushrooms can be eaten not only in traditional Asian restaurants, because you can easily make an original dish with your own hands and at home using the following step-by-step recipe.

1. Wash and dry the shiitake mushrooms.
2. Pour oil into the frying pan and set the container to heat on the stove over high heat.
3. After 2 minutes, pour the chopped mushrooms into the frying pan and, stirring vigorously, cook them for 10 minutes.
4. If you are preparing enoki or eringi, then they should be fried over medium heat for literally 5 minutes.

Oyster mushrooms and russula

• Oyster mushrooms and russula should be fried for no more than a quarter of an hour over moderate heat, without covering the pan with a lid.
• If you decide to make a flavorful creamy mushroom dish, then after frying the mushrooms and onions for 10 minutes, add 2-3 tbsp to the container. sour cream, ¼ tbsp. water, salt and spices to taste, and then simmer the russula (oyster mushrooms) on low gas under the lid for another 10 minutes.

How to fry boletus and boletus mushrooms

1. Such mushrooms need to be fried for quite a long time - about half an hour over medium heat. We do not put a lid on the pan, and add salt to the dish only at the end.
2. For frozen boletus and boletus mushrooms, allow 40 minutes for frying.

As usual, the forest “catch” can be quite voluminous and it is impossible to eat or marinate all the trophies at once. Therefore, many mushroom pickers boil peeled mushrooms and store them for up to 2 days in the refrigerator or for up to six months in the freezer.

If you also decide to fry already boiled mushrooms, then the cooking time may differ from the method of frying fresh fruits.

Milk mushrooms and volnushki

Milk and milk mushrooms have a specific bitter taste, so before boiling they should be soaked for 48 hours, changing the water regularly.

• After this, the mushrooms should be cut and boiled in salted water for 25 minutes. And after cooking, you can send milk mushrooms (milk mushrooms) to a frying pan heated over medium heat. 10-15 minutes will be enough to form a golden brown crust.

Flywheels, boletus, boletus

• The most popular forest “dwellers” - boletuses, boletuses and flywheels - should always be boiled before frying.
• Boil peeled and chopped mushrooms in salted water for 20 minutes, then drain them in a colander.
• While the mushrooms are draining, place a frying pan over medium heat, pour oil into it and heat well.

• As soon as smoke starts to appear, put the mushrooms in a frying pan and fry them for 15 minutes.

We will add some salt to this dish at the end so as not to over-salt it. If you want to add onions, you can add them 10 minutes before the end of cooking.

Chanterelles, honey mushrooms, boletus

1. Butter requires a short 10-minute boil, or you can simply simmer it in a frying pan under a lid until the liquid evaporates over low heat, and then, adding gas, fry it for 10-15 minutes.
2. Boiled chanterelles and honey mushrooms should be fried for only 10 minutes.

Dried mushrooms have a richer taste, but do not have the tenderness inherent in fresh fruits.

• In order to fry dried mushrooms, they should first be soaked in hot water for at least 2 hours.
• After this, we wash the mushrooms in several waters so that no sand remains, and place them on a sieve.

Mushrooms are a very multifaceted concept, uniting representatives of the whole kingdom of zukaryotic organisms. A special science has been allocated for the study of mushrooms - mycology, a large section of botany, although scientists find signs of both plants and animals in mushrooms. According to some estimates by biologists, up to one and a half million varieties of mushrooms grow on the planet today.

The etymology of the name “mushroom” still causes a lot of controversy in the scientific world. According to one version, this name means “that which bursts out of the ground.” There is also no unified taxonomy of species, therefore mushrooms can be schematically divided into unicellular, yeast and multicellular fungi. For humans, the use of mushrooms is considered in several directions:

• edible, those that are used as food;


• medicinal, serums, tinctures and important medications are prepared from them, including antibiotics (penicillin) and hallucinogenic, psychoactive substances;


• pesticides used for agricultural purposes.

Edible mushrooms, which include both wild mushrooms and those grown at home, undergo special processing before consumption. Based on nutritional value, mushrooms are divided into several categories. The first includes porcini mushroom, milk mushroom and saffron milk cap. The second, more modest group of edible mushrooms is champignon, oyster mushroom, butter mushroom, boletus, and boletus. The third group is chanterelle, honey fungus, russula, moss fly. The least valuable group of mushrooms are some types of russula, svinushka and volushka.

Frying mushrooms according to the rules

First, the mushrooms need to be thoroughly washed and cleaned; this is the longest process, especially if the mushroom catch is substantial. The taste of the dish depends on the thoroughness of the initial processing. Place the peeled mushrooms in a container with running water and leave for twenty minutes, adding a little vinegar to the water so that the mushrooms do not go stale. Pour water into a large saucepan and add clean mushrooms, let them boil. As an indicator of toxicity, you can put an onion in the water: if it turns blue, there are poisonous mushrooms among the mushrooms, such food should be thrown away, since there is a serious risk of food poisoning.

You need to boil mushrooms in minutes: any culinary reference book indicates the cooking time for one or another type of mushroom, but most often the cooking time is no more than two to three minutes. After boiling, place the mushrooms in a colander and let the water drain. Cut each mushroom into pieces and fry in vegetable oil until tender.

Such processing is necessary for those mushrooms that raise doubts about their nature; when boiling, some of the mushroom aroma and vitamins are lost. If the housewife knows for sure that it is a champignon, porcini mushroom or honey fungus, chanterelle, boletus, it is better not to boil such mushrooms, but to peel, rinse and dry with a paper towel. If the mushrooms are large, cut them into even slices, fry small ones whole in hot oil.

If mushrooms are fried with onions, first fry the onions, cut into half rings or cubes, then the mushrooms. Fry in a frying pan, uncovered, for five to six minutes, until golden brown. Then cover with a lid and leave on low heat for another five to seven minutes. A minute or two before cooking, add salt and black pepper. Properly fried mushrooms are soft, even, not smeared, and retain their shape.

Fried mushrooms are served as a cold appetizer, as an independent dish, or as a side dish to the main dish - fish, meat, chicken. Most often, sour cream sauce with garlic or tomato sauce with ginger is prepared for fried mushrooms. Mushrooms are fried with vegetables - onions, carrots, potatoes, zucchini, cauliflower, added to omelettes, pies and placed on sandwiches. When serving ready-made mushrooms, sprinkle them with finely chopped fresh herbs. A shot of cold vodka with this high-calorie dish is a true addition to the taste.

Strong-smelling spices can overwhelm the taste of mushrooms, especially champignons, so you need to add them carefully or avoid using them altogether. Fresh mushrooms collected in rainy weather quickly deteriorate and become unsuitable for food, so they need to be cleaned and cooked immediately after collection.

Zhanna Pyatirikova