Fry porcini mushrooms recipe with onions. How to fry porcini mushrooms? Old and new recipes for fried porcini mushrooms

Porcini mushroom or, as it is also called, boletus mushroom is always welcome guest in the basket of any mushroom picker. It is no less desirable in a frying pan. Fried porcini mushrooms are a delight in aroma and taste from nature itself!

What's good about fried boletus?

You can make a lot of porcini mushrooms variety of dishes, starting from the classics ( mushroom caviar, first courses, pilaf with mushrooms) and ending with the most complex, multi-component delights (salads, julienne, stuffed mushrooms). But housewives especially love frying.

The advantages of fried porcini mushrooms include:

• less time for preparation;
• Only a few ingredients are required;
• can be served as a separate dish;
• the taste and smell are not interrupted, since White mushroom main product;
• minimum cash costs for preparation.

Loses a dish from fried mushrooms, in relation to other cooking methods, primarily due to its high calorie content. Fats add calories to the dish ( vegetable oil, butter), which are added for frying. Many people think that fried porcini mushrooms look “boring” on the holiday table.

How to prepare mushrooms for cooking

Mushrooms collected in an ecologically clean area can only bring benefits to the body. The preparation of porcini mushrooms takes place in several stages:

1. Sorting mushrooms by appearance, integrity, grade.
2. Cleaning from natural contaminants in the form of leaves, small twigs and sand stuck to the mushroom cap.
3. Removing rotten, wormy areas on mushrooms.
4. Additional cleaning with water to remove small dirt and sand.

Washing with water is necessary for significant contamination. In other cases, it is enough to get by with dry cleaning and continue cooking.

What porcini mushrooms can be fried?

Fresh, dried, frozen and pickled boletus are suitable for frying.

• Dried porcini mushrooms must be soaked in water for about 3-5 hours before frying. When they acquire their original appearance and swell, they need to be boiled in salted water, then allowed to drain. You can fry it.
• There is no need to pre-defrost frozen boletus mushrooms; they are used immediately.
• Place the pickled mushrooms in a colander and rinse thoroughly. After the water has drained, fry. Due to the marinade, the rich mushroom flavor is lost.

Fresh porcini mushrooms are the most delicious when fried.

A simple recipe for fried porcini mushrooms

To prepare fried boletus you will need:

• porcini mushrooms – 0.6 kg;
• onion - 1 large head;
• vegetable – 50 ml;
• a pinch of finely chopped herbs (parsley, green onions).

Preparation:

1. Heat a frying pan, preferably one with a non-stick coating and high edges.
2. Pour oil.
3. When the oil begins to boil, add porcini mushrooms, pre-cut into small pieces.
4. Fry until the liquid has evaporated, until it has a caramel color.
5. Add salt.
6. Add onion, cut into half rings.
7. After 5-7 minutes, throw in the pepper and finely chopped herbs.

Variety of fried foods mushroom dish It is possible if you sprinkle each mushroom with breadcrumbs, or even make several breadings (roll first in flour, then in egg and breaded with breadcrumbs). You can add sour cream to fried porcini mushrooms, which will give a delicate creamy taste.

What are porcini mushrooms fried in?

• You can deep-fry the mushrooms, you get crispy, aromatic chips.
• The “lazy” way to fry mushrooms is in a slow cooker. A significant time saver, the oil does not splatter like when cooking in a frying pan, and you do not need to turn on the hood. The taste comes out like straight out of a frying pan. Many multicooker models have a deep fryer that can be used to cook mushroom chips.
• Extraordinarily tasty and aromatic porcini mushrooms are obtained on the grill or on the grill. TO mushroom aroma the smell of smoke is mixed in. The surface of the mushrooms becomes a little dry, but inside they are very juicy. An appetizing “striped” pattern from the grill appears. This cooking method has a big advantage, which is its low calorie content due to the absence of added fats.
• You can string porcini mushrooms onto a skewer, alternately with vegetables (tomato, eggplant, onion). It turns out an assortment of smoked vegetables and mushrooms.

Delicious dishes with fried porcini mushrooms

If you mix fried porcini mushrooms with other ingredients, you get a variety of new and very tasty dishes. For example: julienne, first courses, side dishes, filling for baked goods, cutlets and many others. Here are a couple of recipes.

Baked boletus with pork fillet

The following products are required:

• pork fillet – 500 g;
• boletus - 400 gr;
• hard cheese – 100 g;
• garlic – 2 cloves;
• onion - 2 heads;
• spices to taste (salt, pepper);
• a pinch of greens (parsley, green onions).

Preparation:

1. Prepare the pork fillet and cut into medium-sized pieces, beat well.
2. Chop the garlic.
3. Salt all the pieces, add pepper, coat with garlic, then fry in a frying pan with the addition of vegetable oil.
4. In another bowl, fry boletus mushrooms with onions until caramelized, then add pepper and salt.
5. Place all the ingredients in a baking dish in layers: the bottom layer is meat, the next layer is fried boletus, the final layer is grated hard cheese.
6. Preheat the oven to 180 degrees and bake the dish until done for 40 minutes.

Stew with fried porcini mushrooms and vegetables

The following products are needed:

• porcini mushrooms – 250 gr;
• potatoes – 6 pcs;
• brown rice – 100 g;
• leguminous green pea– 150 gr;
• tomato paste - 3 tablespoons;
• vegetable oil – 30 g;
• spices to taste (salt, pepper);
• greens (parsley, green onions).

Preparation:

1. Boletus mushrooms must be prepared and cut into large pieces.
2. Fry in vegetable oil, adding onions.
3. Salt, pour in tomato paste, pour water over all ingredients and mix.
4. Add diced potatoes to the dishes to be prepared.
5. After 7 minutes, add green peas, then rice.
6. Cook over low heat for about 20 minutes, be sure to cover the dish with a lid.
7. 2-3 minutes before readiness, add pepper and herbs.

Cook, experiment, expand your culinary capabilities with fried porcini mushrooms!

It must be said that mushroom dishes are certainly a national treasure of Russian cuisine.
Of course, in other countries they pay tribute to these gifts of nature, but they often use a very limited set of types of mushrooms for food - roughly speaking, champignons and truffles, these are almost edible “Western mushrooms”. In our country, almost everything eats mushrooms, except for the toadstool. Even fly agarics have a use.

Over the past millennia, when ancient people collected and ate mushrooms along with other plant foods, humanity invented many ways to cook them. If at the very beginning people ate mushrooms only in dried and fried, then over time, mushrooms have become an indispensable product for cooking, frying, drying, salting, pickling, and so on. Mushrooms have become a favorite dish of folk cuisine and even a delicacy for representatives of high society.

One of popular dishes Russian cuisine, for example, - fried mushrooms. This is an excellent dish for both everyday and holiday menu.
Champignons, porcini mushrooms, honey mushrooms, saffron milk caps, butter mushrooms, oyster mushrooms, boletus mushrooms are well suited for frying - the list can be continued for quite a long time.
IN general view, it is recommended to first boil the mushrooms until half cooked in salted water, and then fry them. Fry the mushrooms until a small crust forms.
Mushrooms are most often cooked with vegetables - onions, carrots, cabbage, potatoes - go well with different types of mushrooms. Traditionally, fried mushrooms are served with sour cream sauce, often with garlic.
Fried mushrooms are served as a main hot dish, or as a side dish or cold appetizer.

In addition to their great taste, mushrooms are also very valuable. food product. In terms of the content of some minerals (sulfur, phosphorus and potassium), mushrooms are even superior to fruits.
In terms of protein content, mushrooms are significantly ahead of all plant foods, which makes it possible to sometimes use them as a substitute for meat. Moreover, in porcini mushrooms, for example, there are 2 times more digestible proteins than in beef, and 3 times more than in fish.
In addition, mushrooms contain many amino acids necessary for humans; there are also antitumor substances, not counting bacteria that have a detrimental effect on tuberculosis and E. coli.

However, for all their advantages, eating mushrooms may be associated with a certain risk if you have collected mushrooms unknown to you or have processed them incorrectly and violated the shelf life. Collected and pre-processed mushrooms can be stored for no more than a day, but raw mushrooms are not recommended to be stored for more than 2-3 hours.

But, the main thing, after all, is to have a good understanding of mushrooms. Therefore, it would not be superfluous to repeat a few immutable rules:

A brief reminder to the mushroom picker

To safely eat fried mushrooms with potatoes, for example, you should be firmly confident in the mushrooms that you collected.
When in the forest picking mushrooms, do not forget the golden rule of the mushroom picker, which says: If you don't know the mushroom, don't take it! A mushroom unknown to you is not your mushroom!

Death cap differs from champignon and green russula in its white plates with a greenish tint, the absence of a mushroom smell, and a bag-like wrapping at the base of the stem. Pale toadstool is the only mushroom that is poisonous in all cases and in all types. No amount of processing can make it edible.

Satanic mushroom Unlike white, it turns pink when cut and then turns blue; oak, similar to it, turns blue immediately.

False Valuy does not have a ribbed edge, and the flesh smells like radish or horseradish.

U false assessment- greenish or brown plates and pulp with an unpleasant odor.

Poisonous pepper mushroom turns red (similar edible mushrooms turn blue, but butterfly does not change color).

Poisonous gall mushroom turns pink, white does not change color, and boletus darkens over time.

Poisonous false fox it is more brightly colored and has large red-orange plates.

Everyone without exception fly agaric species And pale toadstools the lower part of the leg has a distinct spherical shape of an onion, while (what is important to remember) the lower part of the leg is, as it were, in a bag, wrapped in a thin white film with torn edges. Such “decorations” never appear on the stems of edible mushrooms.
False mushrooms, unlike edible ones, do not have a ring on the stem, the legs are thin, sinuous, usually hollow, and the underside of the cap is greenish-gray, even dark olive.

This is a very brief reminder and cannot cover the entire spectrum of "toadstools". Therefore, the main thing is: If you don't know, don't take it!

And one more question, almost according to Shakespeare, - to cook or not to cook?

Do I need to boil mushrooms before frying?

The most summer recipe – fried wild mushrooms with new potatoes!
Do you already feel the magical taste and aroma?
Are you sure that you know how to properly and safely prepare such a dish?

The main question is: is it necessary to boil mushrooms before frying them? Let's figure out exactly what trophies of a quiet hunt ended up in our kitchen.

Remember that all mushrooms spoil very quickly. Immediately after bringing any mushrooms from the forest, you need to clean them from adhering blades of grass and leaves, cut off the stems, damaged parts of the caps, worm-eaten and softened areas. Then rinse 2-2 times in cool water. It is important to remember that all mushrooms have the qualities and properties of sponges. Therefore, to prevent the mushrooms from absorbing excess liquid and, in fact, all the dirt that was on their surface, they must be washed quickly. Without soaking!

Mushrooms such as boletus (ceps), chanterelles, and saffron milk caps are known to many and are considered the most noble and proven ones; they are called certainly edible.
Experienced mushroom pickers believe that all of the above “noble” mushrooms do not require preliminary heat treatment before frying.
This is true because some of it is lost during cooking. useful microelements, and the aroma of forest prey weakens.
And indeed, without boiling noble mushrooms, there is no need to be afraid of serious food poisoning. But it’s still worth being safe. All representatives of the mushroom kingdom are known for their ability to absorb various toxins and other unsuitable human body substances.
It is unlikely that the porcini mushrooms were collected in the reserved thicket. Today the nature and the environment are not as healthy as, say, 15-20 years ago.
Therefore, it would be a good idea to boil the mushrooms mentioned above for 10-15 minutes.

Now, let's figure it out: Do you need to boil edible and most common mushrooms before frying? Such as: boletuses, boletus, boletus, goats, moss mushrooms?
The answer is necessary. Necessarily.

Firstly, because they are unlikely to be collected in an ecologically ideal place.
Secondly, because pre-treatment allows you to destroy substances and microorganisms that are unsafe for human health. These mushrooms also need to be pre-rinsed and any adhering leaves and other forest debris removed. In addition, for boletus and boletus, you need to remove the skin from the cap. For boletus mushrooms, it is recommended to remove the flesh of the cap, where the spores are located, and the lower part of the stem.
Boil the mushrooms in a sufficient amount of water, making sure that they do not stick to the bottom or walls of the pan. Moreover, it is recommended to boil mushrooms in two waters. First cooking - the mushrooms are placed in boiling water, brought to a boil and removed from the heat after 3-5 minutes, drained through a colander.

Second: How should you cook mushrooms? Mushrooms can be poured with cold water and gradually brought to a boil, left on the fire for another 10-15 minutes. The flame of the burner should be such that the broth boils, but not too much. Remember to stir the mushrooms and skim off any foam that forms with a slotted spoon.

And finally, How to process conditionally edible mushrooms before frying - russula, milk mushrooms, violins, govorushki, serushki? Be sure to cook! This group of mushrooms is considered conditionally edible, which means it requires more attention and responsibility.
Mandatory (!) preliminary heat treatment allows you to reduce the concentration of toxic substances to a safe level and eliminate the bitterness that is inherent in some of these types of mushrooms. Conditionally edible mushrooms are recommended to be boiled before frying in at least 2 waters for 25-30 minutes. Remember that to cook conditionally edible mushrooms you will need a larger saucepan and more water(this reduces the concentration of substances that we try to get rid of during cooking).
By the way, many conditionally edible mushrooms, for example milk mushrooms, are also soaked for 10-12 hours before heat treatment.

Some housewives add salt and spices when cooking. But this can be done later during frying.
There is an opinion that if you put an onion in a pan where mushrooms are boiled and it turns blue, then there are poisonous mushrooms among them. However, onions can turn blue even from quite decent, edible mushrooms. It is much better to check the forest harvest before sending it to the pan. Not sure about a certain fungus? Don't tempt fate - throw it away!

You can cook mushrooms in a metal, or even better, in an enamel container. Never use an aluminum pan!
Remember that when cooking, the mass of mushrooms is significantly reduced.
In order for your mushrooms to turn out appetizing and golden, after cooking you need to put them in a colander and let the excess liquid drain. Otherwise, you will end up with stewed mushrooms instead of fried ones.
Advice: in forest mushrooms there are a lot of aromatic substances, even after preliminary boiling there is still quite a lot of them. Therefore, when preparing mushrooms, you should not overuse spices - they can “kill” unique taste and the smell of forest gifts.

And finally: any mushrooms are a perishable product. Therefore, it is not advisable to store dishes prepared with them and subject them to secondary heat treatment (heat).

How to process and properly fry mushrooms is shown in a step-by-step recipe -

Porcini mushrooms, or boletus mushrooms as they are also called, are considered one of the most valuable food products. They have high nutritional value and low calorie content. The pleasant taste and unique aroma make dishes made from them very popular. Many housewives know how to fry porcini mushrooms in a frying pan, but in fact there are so many recipes for cooking fried boletus mushrooms that it will never hurt to add a new one to your cookbook.

Cooking features

Boletuses belong to the first category of mushrooms; they do not require complex preliminary preparation. But still, knowing some of the intricacies of preparing fried porcini mushrooms will not hurt.

• Not least important is the place where boletus mushrooms are collected. Like any other mushrooms, they cease to be safe if they grow near industrial enterprises or highways, as they absorb toxic substances. Therefore, it is better to go on a “quiet hunt” deeper into the forest, but at the same time, of course, taking measures so as not to get lost.
• Before cooking, collected boletus mushrooms must be sorted out, wormholes cut out, or wormy mushrooms completely discarded. It is also better not to use overgrown boletus mushrooms.
• Selected mushrooms should be cleared of debris, cut into pieces of equal size, washed and doused with boiling water, and then dried.
• It is not necessary to boil porcini mushrooms before frying them in a frying pan, but it is still advisable to do so. Firstly, this will make them even cleaner, and secondly, their volume will decrease and thanks to this, much more mushrooms will fit in the frying pan. It’s still not worth boiling boletus mushrooms for a long time so that they retain their flavor: 5–10 minutes will be enough.
• When adding herbs and spices, you should be careful so that they do not overwhelm the aroma of porcini mushrooms.

You can fry not only fresh boletus mushrooms in a frying pan, but also dried and salted ones.

Fresh porcini mushrooms fried in a frying pan

• porcini mushrooms (fresh) – 1 kg;
• butter – 100 g;
• onions – 0.2 kg;
• allspice peas – 5 pcs.;
• Bay leaf- 2 pcs.;
• salt - to taste.

Cooking method:

• Boil the prepared and already cut into pieces porcini mushrooms in lightly salted water (10 g of salt per 1 liter of water) for 10 minutes.
• Place in a colander and wait until the water has completely drained from the boletus mushrooms.
• Melt the butter in a frying pan and place the mushrooms on it. Roast uncovered for 20 minutes over medium heat, stirring frequently.
• Peel the onion, cut into half rings, add to the mushrooms and stir.
• Fry the mushrooms and onions for 5 minutes. If necessary, add salt, allspice and bay leaves.
• Reduce heat, cover the pan with a lid and simmer the mushrooms for another 10 minutes.

How to fry dried boletus mushrooms

• dried porcini mushrooms – 50 g;
• vegetable oil – 50 ml;
• onion – 100 g;
• salt - to taste.

Cooking method:

• Rinse the dried mushrooms, add two liters of clean water and leave for 4–6 hours until they swell and regain their original shape.
• Rinse the mushrooms again and boil for 10 minutes, drain in a colander and let the water drain.
• Heat the oil in a frying pan and put the boletus mushrooms in it. Fry them over medium heat, stirring vigorously, for 25 minutes. There is no need to cover the pan with a lid at this time.
• Cut the onion into half rings and add to the mushrooms. Salt them, stir and fry for another 10 minutes.
• Reduce heat, cover the pan with a lid and simmer the boletus over low heat for 10 minutes.

If desired, at the last stage you can add spices to taste and a couple of spoons of sour cream.

How to fry salted porcini mushrooms

• salted porcini mushrooms – 1 kg;
• vegetable oil – 100 ml;
• onions – 0.2 kg.

Cooking method:

• Remove the boletus from the brine and rinse thoroughly under running water. Fill in cold water and leave for an hour, then rinse well again and wait for the water to drain from the mushrooms.
• Fry the mushrooms in oil in a frying pan without a lid until excess moisture has evaporated.
• cut small pieces onions and place in a frying pan, fry along with the mushrooms until the onions acquire a golden hue.
• Cover with a lid and simmer for 5 minutes.

Spices, spices and salt should not be added, since enough of them were used when salting boletus mushrooms.

Porcini mushrooms fried with potatoes

• fresh porcini mushrooms – 0.5 kg;
• potatoes – 1 kg;
• onions – 0.3 kg;
• vegetable oil – 100 ml;
• sour cream – 100 g;
• green onions, dill - as desired;
• salt, black ground pepper- taste.

Cooking method:

• Wash the porcini mushrooms, cut them, boil for 10 minutes, and drain in a colander.
• Heat the oil in a frying pan, add the mushrooms and fry them for a quarter of an hour.
• Peel the potatoes, cut into bars and place in the pan with the mushrooms. Fry the dish for another 15 minutes.
• Chop the onion and add to the mushrooms and potatoes. Fry for another 10 minutes.
• Season with salt and pepper, add chopped dill and green onions, pour in sour cream, stir and simmer covered for 10 minutes.

If you fry boletus mushrooms with potatoes according to this recipe, the dish will be saturated with their aroma. However, there is another way to fry porcini mushrooms in a frying pan with potatoes, when all the ingredients (mushrooms, onions, potatoes) are fried separately, and then mixed and sprinkled green onions and dill. In this case, sour cream is served separately with the dish.

Porcini mushrooms fried with egg

• fresh or reconstituted porcini mushrooms from dry – 0.5 kg;
• egg – 2 pcs.;
• milk – 50 ml;
• vegetable oil – 50 ml;
• salt and herbs - to taste.

Cooking method:

• Boil the mushrooms for 10 minutes in salted water.
• Place in a frying pan with oil and fry the boletus for 20 minutes.
• Beat the eggs with milk and salt and pour the resulting mixture over the mushrooms.
• Place the frying pan in an oven preheated to 200 degrees for 5 minutes or fry under the lid until the eggs are ready.
• Before serving, sprinkle with chopped herbs.

Porcini mushrooms fried with eggs are one of the traditional dishes, but few people cook it, so it may well surprise your guests.

Porcini mushrooms fried in sour cream and wine

• fresh porcini mushrooms – 0.5 kg;
• butter – 50 g;
• sour cream – 0.2 l;
• hard cheese – 100 g;
• white dry wine– 50 ml;
• salt - to taste.

Cooking method:

• Peel and wash the mushrooms, cut them into small pieces and boil in salted water for 10 minutes.
• Melt the butter in a frying pan, place the mushrooms on it and fry them for 10 minutes over medium heat, stirring vigorously.
• Pour in the wine, after 2 minutes reduce the intensity of the flame and close the pan with a lid.
• Mix sour cream with finely grated cheese, pour this mixture over the mushrooms, stir.
• Simmer under the lid, removing it from time to time and stirring the mushrooms until the sour cream thickens. This will take 15–20 minutes.

Mushrooms fried according to this recipe can be served as hot snack even for the holiday table. Before serving, you can sprinkle it with chopped herbs.

Whatever recipe for fried porcini mushrooms you choose, you can be sure that you will get an appetizing, aromatic and very tasty dish that will not leave anyone indifferent.

When you want something special and simple for lunch or dinner, mushrooms fried with onions will be an excellent solution. Their preparation requires virtually no effort; just chop and fry the ingredients.

The amazing mushroom taste and aroma will do the rest. Most often, housewives cook champignons, milk mushrooms, boletus or porcini mushrooms. Thanks to easy recipes and cooking techniques, cook fried mushrooms very simple!

Simple recipe

Required ingredients:

• champignons - 900 gr;
• butter for frying - 2 tbsp. l;
• 2 large onions;
• sugar - 0.25 g;
• salt.

Cooking time: 35 minutes.

Calorie content: 61.68 kcal.

Porcini mushrooms fried with sour cream and onion

Required ingredients:

• porcini mushrooms - 1 kg;
• onion - 200 gr;
• creamy or melted butter- 2 tbsp. l;
• sour cream 15-25% fat - 3 tbsp. l;
• salt pepper.

Cooking time: 35-40 minutes.

Calorie content: 93 kcal.

1. Wash, peel and boil porcini mushrooms. Cut them into thin slices or quarters.
2. Cut the onion into rings. Place it on a heated frying pan. Sauté the onion until soft.
3. Add porcini mushrooms to the onion, stir and fry over high heat.
4. When the mushrooms settle well in the frying pan, they need to be salted and peppered to taste.
5. When the contents of the pan are browned, add a dose of sour cream. Cover with a lid and cook with sour cream until done.
6. Serve with boiled potatoes or hot buckwheat.

Recipe for fried milk mushrooms with onions and meat

Required ingredients:

• pork or veal - 700 g;
• onion - 150 gr;
• milk mushrooms - 450 gr;
• butter or vegetable oil - 2 tbsp. l;
• vinegar 9% - 0.5 tsp;
• salt pepper.

Cooking time: 50 minutes.

Calorie content: 100 grams 164.5 kcal.

1. Cut the pork into pieces, salt it, sprinkle with pepper and pour in vinegar. Let the meat marinate a little.
2. Peel a quantity of onion, cut it into cubes or half rings.
3. Wash and blanch the milk mushrooms boiled water, drain it and chop it.
4. Place the meat, squeezed out of the marinade, into a heated frying pan with oil. Allow the meat to fry slightly so that the juices in the pan evaporate.
5. Add onion, fry until slightly softened.
6. The next step is to add the mushrooms. Mix everything thoroughly. Cover the top with a lid. Cook, stirring occasionally.
7. Add salt to taste, add pepper if necessary. Bring to readiness.
8. Serve with a side dish of boiled potatoes, buckwheat or pasta.

How to fry mushrooms with onions and minced meat

Required ingredients:

• mushrooms - 800 gr;
• onion - 200 gr;
• minced meat - 350 gr;
• oil for frying - 2 tbsp. l;
• spices, salt.

Cooking time: 40 minutes.

Calorie content: 99.7 kcal.

1. Wash the mushrooms; if they are wild mushrooms, boil them first. Cut into thin slices.
2. Pour oil into a frying pan, heat it, add minced meat with chopped onion.
3. Fry the minced meat, add salt and pepper.
4. As soon as the juice has evaporated from the minced meat, add the vegetables and fry them until cooked.
5. To prevent the dish from turning out dry, the main thing is not to overcook it. You can cook it covered, it will turn out juicier.

1. You can fry absolutely any mushrooms. If you use champignons, it is not necessary to boil them first. But the forest ones, in order to get rid of sand and bring them to half-cookedness, you need to boil them first.
2. Fried milk mushrooms love a lot of onions; there can never be too much of it.
3. Fry the champignons until golden brown. For those who do not like heavily fried dishes, you can simmer them until done under the lid.
4. Sour cream goes very well with mushrooms; if desired, it can be easily replaced with cream. In rare cases, mayonnaise is added.
5. You can enhance the taste of greenhouse champignons using mushroom seasoning.

Combining different varieties mushrooms, you can get delicious assortment with a pleasant aroma!

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 are more than 90% composed of ordinary water what makes them great dietary product. However, such a watery texture requires the correct approach to frying mushrooms different types.

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 for education golden brown crust will be sufficient.

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 minimum 2 hours.
• After this, we wash the mushrooms in several waters so that no sand remains, and place them on a sieve.

If you want something tasty and not quite ordinary, you can cook mushrooms. Mushrooms are 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. By using 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 mushrooms in a baking dish and place on top Bell pepper, pre-cut into strips. 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 pass 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 to the pan a large number of vegetable oil, heat it; 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.

White mushrooms are classified as valuable products nutrition, since with low calorie content they have high nutritional value. Dishes made from them are very aromatic and tasty.

Porcini mushrooms are considered valuable food products, since they have a high nutritional value despite their low calorie content.

There are many types of edible mushrooms in nature, most of which are suitable for frying. The most popular are white mushrooms, chanterelles, champignons and saffron milk caps. fried dish can be used as an appetizer, side dish, base for other recipes, or on its own.

The harvested crop should first be cleared of debris and dirt. Depending on the recipe, the fruits can first be boiled, then strained using a colander. Onions are suitable as a complement, as well as other vegetables: potatoes, carrots, sweet peppers, tomatoes.

At the final stage of preparing the fruits and onions, add a little butter or sour cream. To avoid burning, the fire should be moderate. Usually in the recipe the mass of the main raw material is 0.5 kg, which is 2-3 servings.

How to fry porcini mushroom (video)

How to quickly cook fried porcini mushrooms with onions

The most simple recipe Cooking mushrooms involves frying, which even an inexperienced cook can handle. Juicy and flavorful fresh fruits differ pleasant taste. Fats can be any, depending on the owner’s preferences:

• creamy;
• sunflower;
• melted;
• olive

To prepare the dish, in addition to oil, you will need onions.

1. Pour oil into the pan. To warm.
2. Fry peeled and diced forest fruits until excess moisture evaporates.
3. Mushrooms can be pre-boiled. There is no single rule on this issue. Everything is decided by the individual preferences of the hostess.
4. Peeled onions (3-4 pieces) cut into half rings or cubes.
5. After the mushrooms have reached a suitable state, place the onion in the pan, add salt and pepper.

Appearance golden crust signals that the dish is ready.

The simplest recipe for preparing porcini mushrooms is frying, which even an inexperienced cook can handle.

Recipe for fried porcini mushrooms with onions for the winter

Appetizing mushrooms can not only decorate and diversify the table, but also bring pleasure. Unlike many representatives of the mushroom kingdom, the porcini mushroom acts as an ingredient for first courses, snacks and baked goods. Interesting way fry blanks of an irreplaceable product for future use. In this case, the preservative is fat.

The white mushroom belongs to edible species, so it is not necessary to boil it first. After the crop is thoroughly washed, you need to proceed to the following steps:

1. Cut the dried fruits into slices.
2. Pour fats (vegetable oil or a mixture of fats) into a deep container in such an amount that the mushrooms float in it. You can use a slow cooker. After the fat is heated, put the main product there, close the lid and keep on fire for about an hour, remembering to stir regularly.
3. Remove the lid to allow the mushroom juice to evaporate and the fat to become clear. Add salt. Add onion for taste.
4. While still hot, place the finished product tightly in a sterilized container, adding boiling fat on top.

A container of porcini mushrooms can be stored in the refrigerator, basement or cellar

A container of fried fruits can be stored in the refrigerator, basement or cellar. For longer storage, glassware should be sealed with metal lids. To avoid botulism contamination, fried fruits should be frozen. The cooled dish should be packed in a plastic container or plastic bag by removing the air from it. Then place in the freezer.

A fried dish can be prepared with the addition of vinegar:

1. Fry mushrooms, cut into medium-sized pieces, over high heat.
2. Place into jars with the addition of chopped herbs and garlic.
3. Add salt and 2 tablespoons of 9% vinegar to the oil in a frying pan, bring to a boil, cool and pour into jars with mushrooms.

Roll up the jars and store in a cool, dark place.

How to cook porcini mushrooms in sour cream (video)

Recipe for porcini mushrooms with onions, fried in sour cream

Dishes from forest gifts can be prepared not only in the summer during the harvest, but at any time of the year if they are frozen. Thawed fruits give a lot of juice just like fresh ones. Porcini mushrooms with sour cream and onions are very tasty. To prepare you will need:

• 0.5 kg of mushrooms;
• 0.2 l sour cream;
• large onion;
• vegetable oil;
• 0.5 tablespoons of salt and seasoning (parsley, bay leaf, cloves).

Porcini mushrooms with onions, fried in sour cream

Cooking process in a frying pan:

1. The first step is to fry the chopped onion. Then, in order not to take new dishes, fried vegetable transfer to a plate.
2. Cut the mushrooms into cubes, including the stems and caps. Place in a frying pan in the same oil where the onions were fried. Salt is not added immediately, but 20 minutes after the start of frying.
3. After 40 minutes, add sour cream and onions. But if by this time there is still too much moisture, it can be taken out with a spoon.
4. Since sour cream can curdle under the influence of hot gravy, it can first be diluted with warm salted water.
5. Add spices to the mushrooms and keep on low heat for another 10 minutes.

You can add chopped herbs and squeezed garlic to taste.

To prepare a simple version of julienne you will need additional ingredients– cheese (200 – 300 g) and olives.

1. Chop the onion and grate the cheese on a coarse grater.
2. IN olive oil fry mushrooms with onions. Open the lid and wait another 10 minutes.
3. Add a glass of medium fat cream, allspice and boil.
4. Crumble a layer of cheese and cover with a lid or place in the oven.

The cheese should melt.

Julienne with porcini mushrooms

Step-by-step recipe for cooking fried porcini mushrooms with onions and potatoes

Potatoes fried with forest fruits are very tasty. Moreover, it is very easy to prepare. There are several recipes for preparing the dish.

For the first method, you need to boil the mushroom slices for a quarter of an hour. Then strain using a colander and rinse in boiling water. You can not pour out the broth, but cook soup or porridge with it. Place the prepared mushrooms in heated oil and fry for 15 minutes.

After the pieces of fruit are fried, add small pieces of potatoes to them. Tubers can be cut into strips. At the very end of cooking, place onion half rings, salt and spices in a frying pan.

Some chefs are of the opinion that each product is prepared separately. In this case, you need to take a large frying pan. Heat the oil and fry a couple of onions until translucent. Then put it in another container.

Place the mushrooms in an empty frying pan and simmer for 10 minutes. Then send them to another container, and add potatoes to the vacant space. At the final stage, add prepared vegetables. After 5 minutes, chop the herbs and other spices, add pepper and salt.

Fried porcini mushrooms with potatoes (video)

The recipe can use sour cream or grated cheese, which are added at the end of cooking. The dish is served with fresh vegetable salads or with pickles.

Fried porcini mushrooms are considered a real delicacy that every family enjoys. They can diversify the table both in the warm and cold seasons by taking out mushroom preparations.

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Everyone loves porcini mushrooms. Boletus contains many nutrients, it has an incredible taste and aroma. Any mushroom picker will be happy with such a find, especially if it is his first. Porcini mushrooms are especially good when fried. But before giving recipes for fried porcini mushrooms, I would like to say a few words about how long to fry porcini mushrooms. In general, you need to fry the boletus for about 15 minutes, but on the condition that it has previously been boiled in salted water. Many people prefer not to boil the mushrooms before frying, so the time for frying porcini mushrooms can increase to half an hour.

How to fry porcini mushrooms with onions

To prepare fried porcini mushrooms you will need: 1 onion, 500 g boletus mushrooms, black pepper, salt, 3 tbsp. spoons of oil (vegetable).

Sort the mushrooms thoroughly, rinse, pour boiling water over them and cut into slices. Then salt and pepper them. Heat vegetable oil in a frying pan and add mushrooms. Fry them for 15 minutes. At this time, peel the onion and cut it into rings. Fry the onion until golden brown in a separate frying pan. When the mushrooms are soft, simply mix them with the fried onions and serve.

How to fry porcini mushroom with egg

To prepare fried porcini mushrooms you will need: a tablespoon of milk, 500 g of porcini mushrooms, herbs, salt, a tablespoon of vegetable oil and 2 chicken.

Sort the mushrooms, wash, cut into rings and fry in a frying pan for 15 minutes. Stir them occasionally. Then mix the beaten egg with milk. Season with salt and pour the egg mixture into the mushrooms. Fry the mushrooms, stirring continuously, for another 7 minutes. After this, place the frying pan with mushrooms in hot oven for 5 minutes. Before serving the mushrooms, pour melted butter over them and sprinkle with fresh herbs.

How to fry porcini mushrooms with sour cream

To prepare fried porcini mushrooms you will need: 0.5 teaspoon, 0.5 cup sour cream, 300 g porcini mushrooms, 2 tbsp. spoons of olive or corn oil.

Sort the mushrooms, peel, wash thoroughly and pour over boiling water. Wait for the water to drain. Then cut them into small slices. Heat vegetable oil in a frying pan and fry mushrooms in it. When the mushrooms turn golden, add flour and mix well. Then add sour cream and bring the sauce to a boil. Then place the frying pan in the preheated oven for 5 minutes.

How to fry dried porcini mushrooms

To prepare porcini mushrooms you will need: 400 g boletus mushrooms, salt, 1 onion, 1 tbsp. spoon of flour, 100 ml of sour cream, 50 ml of butter (butter) and 2 liters of water.

Pour dried porcini mushrooms with milk or water. After an hour, drain the water and rinse them thoroughly. Then boil the mushrooms until tender and drain in a colander. The remaining broth can be used to make soup. Boiled mushrooms cut into pieces. Heat the oil in a frying pan and fry the onions in it. After this, add porcini mushrooms. Salt, pepper, add flour and sour cream. Simmer the mushrooms until the sauce thickens.

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 varieties. 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 You already know the preliminary preparation of 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

The dish prepared according to the following recipe turns out to be very piquant due to the range of spices included in the composition. Fried champignons can be a complement to meat, 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

Very tasty dish, which even a beginner can cook. 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 harmful substances and bitterness are removed from them.

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 with cold water, add salt, and 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 the potatoes are fully cooked.

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 of this product in your refrigerator, 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 are 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 the excess liquid evaporates.
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 the breading mixture, and place in a 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 of these mushrooms, you will understand that they look great, so they can even be present on the 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 up in identical 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.

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