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Tips for storing fried mushrooms for the winter. How to fry porcini mushrooms in a pan

Many young hostesses do not undertake to fry champignons in a pan. Some people think that cooking a dish is difficult, while others are sure that it is a very long process.

However, fry champignons using our step by step instructions with a photo, it will not be difficult.

Be careful, these mushrooms decrease in volume after frying by 2 times.

Taste Info Second: Mushrooms

Ingredients for 2 servings:

Champignons - 500-600 g;
Onion - 1 pc.;
Vegetable oil - 50 g;
Salt pepper;
Seasoning for mushrooms natural - to taste.

How to cook fried champignons with onions in a pan

If you bought champignons in a supermarket, you need to use a sharp knife to peel the flesh under the hat and clean it from dirt and black dots. Then put in a colander and rinse very quickly (no more than 1 second) under running water, and then let it drain well.

Now cut the mushrooms. Fried champignons will be tastier if the mushrooms are cut into larger pieces. I usually cut in half lengthwise and then, into several pieces each half, if the mushrooms are medium in size (the cap is 2 to 3 cm in diameter). Small specimens, up to 2 cm, can not be cut at all, but large ones need to be cut like this: first cut off the leg, then cut the hat in half and divide each half into 3 parts. I do not advise cutting champignons into slices, the mushroom taste will go away greatly. It is important that all the pieces are approximately the same size - this will help to cook the food quickly and efficiently.

When the mushrooms are prepared, let's take care of the onions. We will cut it not too finely, best of all in halves of rings or 1/4. We heat the pan with vegetable oil, while the fire should be medium, we pass the cooked onion in it until golden brown. We do not need it to be completely ready, it is enough that light brown stripes have just begun to appear on it. It will take no more than 2 minutes.

Now lay out the mushrooms. They have salt, seasoning for mushroom dishes. Mix thoroughly and fry over medium heat. Stir every 3 minutes.

During the frying process, quite a lot of liquid will be released. It is not necessary to cover the pan with a lid, because we want the liquid to evaporate.

Fry until all the moisture is gone, usually no more than 10 minutes. Then you still need a few minutes (2-3) to fry the mushrooms until golden brown. At the end of cooking, if desired, you can add a couple of minced garlic cloves. After squeezing it through a press, mix the mushrooms well.

This is how it is simple and quick recipe fried mushrooms with onions. It remains to figure out what side dish you serve this dish with.

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Fried champignons with sour cream

Fried champignons with onions and sour cream are very tasty, because when fried with sour cream, the mushrooms will get a softer delicate taste. You can add more hot spices to this dish - this will make it saturated and not cloying. When using sour cream, the number of calories also increases.

Ingredients:

Cooking method:

First, prepare the mushrooms, cut, peel and chop the onion.
Place the onion in a frying pan with hot oil and fry until golden streaks appear over medium heat.
Now put the mushrooms in the pan (do not reduce the fire), but stir the food every couple of minutes.
After 5-7 minutes of frying, you need to put 3-4 tablespoons of thick sour cream, salt and spices in a pan with mushrooms. After that, the fire is reduced to a minimum and the pan is covered with a lid.
Stew for another 5 minutes, and then remove. Sour cream will make the taste of mushrooms more tender and softer.

Fried mushrooms in the oven

It won't be quite fried mushrooms, they will stew a little in the oven. However, thanks to this, your dish will receive a bright mushroom aroma and rich taste. Instead of sour cream, you can put a couple of tablespoons of tomato paste here. Dish get the appropriate aftertaste.

Ingredients:

Cooking method:

Prepare and cut the onion and mushrooms. Lay the bow on hot pan and fry until golden brown. Then add mushrooms and hold on medium heat for 2-3 minutes, put spices and cream or tomato paste (with it you need to add 1 tablespoon of water).
If you place the fried mushrooms with sour cream in the oven for 10 minutes, you will get a very fragrant dish with a rich taste.
You do not need to shift the mushrooms, just remove the pan from the stove (5 minutes after the start of frying the mushrooms) and put it in the oven.
Take it out of the oven carefully. To not get burned.

Mushrooms with sour cream in a slow cooker

You can fry champignons in a slow cooker. Then minimal participation is required. And the mushrooms will still be just as tasty and fragrant.

Ingredients:

Champignons - 500-600 g;
Onion - 1 pc.;
Salt, pepper bay leaf - to taste;
Vegetable oil - 40 g;
Sour cream - 90 g.

Cooking method:

Clean and cut the mushrooms, chop the onion.
Put the onion rings in a multi-pot and add vegetable oil. First, select the "frying" mode and fry the onion.
Now put mushrooms, spices, sour cream (here it is better to take liquid sour cream) to the onion in a multi-pan and close the lid.
Then turn on the "extinguishing" mode and set the time to 15 minutes. When the signal sounds, your mushrooms are ready.

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

I’ll make a reservation right away that we are talking about mushrooms collected with our own hands and obviously far from highways, in the depths of forests near Moscow. Of course, it can be rightly noted that there are no absolutely clean places in the Moscow region: a wind rose, factories ... But in general there is nothing perfect in the world, except for our ideas. And we breathe the same air that the wind rose blows at us from the nearest smoker ... However, I do not insist in any way, I just talk 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 is true of its relative, the parasol mushroom. But here one hat is enough for a frying pan. True, both champignons and umbrellas are very much fried. So it will not be possible to feed the whole family with one mushroom, even a very large one.

Honey mushrooms

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

Russula

IN last years I refused to fry raw russula. Because among them often come across caustic-burning. Caustic-burning russula are not poisonous, but they can ruin a mushroom pan. It is possible to distinguish a caustic-burning russula from a decent one only by biting each mushroom in its raw form. Laziness. But if you boil them (not for long), add raw onions, salt and sunflower oil - you get an unforgettable russula salad. And it is not true that russula is tasteless and is used only for mass. And you try not to interfere with them with other mushrooms!

Who remains behind the scenes, which mushrooms must first be boiled?

Of course, morels and lines, pigs. Duboviki (blue) is also better to boil, although they are not fatal even without cooking. Flywheels, goats, in principle, you can not cook, but they are easy to confuse with duboviks.

Mushrooms that require soaking were also left behind the scenes: volnushki, black mushrooms, milk mushrooms, etc. But this is a completely different story.

I tried to use uncooked fried oaks (turning blue). I do not advise - will carry. 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 ceps. When fried, they do not blur, the leg acquires a beautiful golden color. In old mushrooms, the tubular layer of the cap can be removed. Wormy White mushroom it’s a pity to throw it away, I dry such a mushroom in the sun - in this case, the worms leave it on their own in a few days.

boletus

Loose, wet swamp boletus, which is on a thin leg, is completely harmless, but can spoil the consistency of mushroom roast. Well, worms will not decorate your dish. In skinny mushrooms for a while, you can remove the tubular layer of the cap from such a boletus.

Boletus, boletus and porcini should not be confused with pinking boletus (gall fungus).

Oilers

Butter for frying is also not necessary. But patience is needed with them - there is no escape from cleaning. I repeat: it is better to clean the butterflies before washing, while the hat is dry and not slippery. In the season it is difficult to resist and stop in time. But it’s worth it, because butterflies do not tolerate transportation and storage.

Chanterelles

Chanterelle is one of my favorite mushrooms. Because of the unique taste, color, texture and non-worminess. Although, I will say. This year, having cut the chanterelle, I unexpectedly found a large earthworm in it - an earthworm! What was he doing there? I had to release it into pumps. Chanterelles are fried quickly, so I send them to the common pan with a delay. And I cut larger, I cook small ones whole.

Champignon

Real wild champignon tastes nothing like the one you can buy in the store. Dishes from purchased champignons are recommended to be seasoned with crushed dried wild mushrooms. Wild champignon will season anyone. 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

Fried mushrooms are a delicious and nutritious dish. much loved by most people all over the world. But, in order to deliciously fry mushrooms, you must correctly follow the cooking technology. First of all, it concerns the competent processing of raw materials. If forest mushrooms are contaminated, then it is necessary to soak them in cold water, then sand and leaves will be removed from the mushrooms.

How to fry mushrooms

It is not worth soaking the oils, they are cleaned by removing the skin from the mushroom cap, in a dry form, and then washed. Regardless of the type of mushrooms, they should first be boiled in salted water for 30 - 35 minutes. Mushrooms grown in greenhouse conditions should be boiled for 10 minutes.

So, the mushrooms are boiled, then they should be cooled and finely chopped. It should be noted that mushrooms, for all their goodness, are hard to digest by the body. To do this, you need to cut the mushrooms smaller.
Then comes the process of frying mushrooms in a pan. To do this, heat the pan, add oil to it to taste, you can vegetable, you can ghee. Ignite the oil and add chopped mushrooms to it, salt and fry for about half an hour, stirring constantly. Mushrooms fried in this way are suitable for soup, pickle, stuffing with potatoes for a pie. That is, with the help of other vegetables and leafy greens, mushrooms should be given a richer taste. Onion is such a vegetable.

Ingredients for Beijing cabbage salad with fried champignons:

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

Preparation of Beijing cabbage salad with fried champignons.

Cut the cabbage into large strips, salt, add grated carrots, a clove of crushed garlic, squeeze with your hands until juice appears, pour in the vinegar, mix and marinate.
Fry prepared champignons in oil until cooked, cool and put in pickled cabbage
Mix the salad, salt if necessary and put in a salad bowl.

Ingredients for fried mushrooms with onions:

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

Cooking fried mushrooms with onions.

Mushrooms clean, cut, fry in oil.
Cut the onion into small cubes and fry until golden brown in another pan.
15 minutes before the end of frying mushrooms, add onion to them, salt, mix and fry a little more.

Ingredients for fried porcini mushrooms with pearl barley:

mushrooms - 1000 gr.,
onion - 80 gr.,
oil - 50 gr.,
sour cream - 150 gr.,
pearl barley - 100 gr.,
salt.

Cooking fried mushrooms with pearl barley.

Rinse in advance and boil pearl barley until tender.
Boil porcini mushrooms, finely chop and fry with onions.
Put a layer of barley porridge into a greased pan or stewpan, put a layer of mushrooms on it, salt, coat with sour cream on top and bake in the oven.

You can cook this dish in portioned ceramic pots.

Freezing mushrooms is an advanced method of harvesting 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 laying mushrooms for freezing. Remarkable quality mushrooms are already cooked at home, cut and packaged in small batches, 260-300 grams each. Remove these mushrooms from the freezer, thaw them at room temperature and fry as fresh.
IN Lately grocery stores began to sell frozen mushrooms in small packages and by weight. As a rule, raw materials have already undergone complex technological processing. You can just rinse them a little with water and put them on a small fire without defrosting. During cooking, a lot of juice will stand out with melted ice. Mushrooms are slightly 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 fry mushrooms deliciously. Throwing them into a pan, many forget that they contain a lot of water, as a result of this they are not fried, but rather stewed. If you want to learn how to fry mushrooms, read on.

What do you need for fried mushrooms

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

How to cook fried mushrooms

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

Before you put them in the pan, it must be well heated. The pan should be hot, not lukewarm.

Add to the pan butter enough to cover the bottom of the pan completely. Mushrooms should be laid out on a dry hot frying pan and fried mushrooms - champignons for several minutes, stirring constantly. Only then add oil to the pan.

We spread the mushrooms in a 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, 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 onion cut into half rings, salt and black pepper to taste. Fry the mushrooms for another 10 minutes, stirring occasionally.

Before turning off the heat under the pan with a fried dish, add finely chopped green onions and parsley to them. After they are laid out in a bowl, season them with sauce.

Sauce for fried mushrooms

In order 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 to it. Stir. Sauce for fried mushrooms is ready. They are seasoned with delicious fried mushrooms before serving.

Now you know how delicious to fry mushrooms. Don't believe me, check it out! Your loved ones will definitely appreciate your efforts. From one appearance drooling run, and what a flavor!

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 excess water to drain from them.
Do not start cooking fried mushrooms by overcooking onions, put them later.
First, fry the mushrooms over high heat in a hot frying pan, and then you can reduce the heat and add onions.
You can only fry and eat.

The hostess now knows how to fry mushrooms deliciously. 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 heat. How to fry mushrooms? In principle, all mushrooms are fried according to the same scheme.

How to fry mushrooms

Clean and wash the amount of mushrooms that you will cook.
Boil the mushrooms in salted water until half cooked (about 10 minutes, depending on the type of mushroom).
Then 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, baked in an omelet. Often mushrooms are cooked in sour cream or in tomato sauce. Choose any method, find the recipe, and go! We will consider the most classic option.
After cooking, free the mushrooms from the water with a colander.
Take three medium-sized onions and finely chop them.
Chop two carrots using a large grater.
Heat a frying pan on the stove, pour in vegetable oil and fry the onion for five minutes.
Next, add carrots and sauté until golden brown.
Add mushrooms, pepper, salt to taste. Fry for 15 minutes, stirring constantly.
After 15 minutes, remove the pan from the stove, sprinkle the mushrooms with finely chopped herbs (dill or parsley).
Cover the dish with a lid and leave to infuse for 10-15 minutes.

Champignons are special mushrooms. To fry champignons for dinner means to pleasantly surprise relatives and friends.

How to fry champignon mushrooms

Rinse the mushrooms well.
Boil the mushrooms in salted water for 10-20 minutes.
Next, chop the mushrooms into slices. Start with the legs, end with the hats.
Transfer the chopped mushrooms to the pan and fry until golden brown and excess moisture evaporates.
After the appearance of a golden crust, add butter to give delicate taste champignons.
Saute the mushrooms for about 7-10 minutes, stirring as you go.
Salt the mushrooms a few minutes before they are ready.

You can also fry frozen mushrooms.

How to fry frozen mushrooms

Follow this instruction:

First you need to place the mushrooms in salted boiling water for disinfection. Disinfection time - 5-10 minutes. If you have personally frozen mushrooms and are sure of their purity, you can skip this step.
Pour the mushrooms into the pan, fry them until all the water boils away.
When the liquid has evaporated, add sunflower oil, finely chopped onion, salt and pepper.
Saute mushrooms for 10-15 minutes over medium heat.
Add sour cream and stew mushrooms for 7 minutes.
That's all! So you can deliciously fry frozen mushrooms!

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

Recipe 1 - Stew with mushrooms

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

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

Recipe 2 - White mushrooms in batter

In this recipe, porcini mushrooms can be replaced with champignons.
As in the previous recipes, boil mushrooms (you can take frozen ones) in salted boiling water.
While the mushrooms are being processed, prepare the batter. To do this, beat the following ingredients: a glass of milk, a couple of eggs, 2 tablespoons of flour, a pinch of salt.
Remove the mushrooms from the pan and cut the large ones in half.
Pour the breadcrumbs into a separate dish.
Then follow this algorithm: add a large amount of vegetable oil to the pan, heat it up; Dip each mushroom in batter, then in breadcrumbs and fry in a 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 for you.

Mushroom treats are very popular not only during the fasting period, but also in the daily diet, as well as in the festive menu.

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

When it comes to the benefits of mushrooms, you can talk a lot here, because forest gifts are real stores of minerals and protein. In a lean diet, they are quite capable (almost fully) to replace meat, and even make up healthy competition vegetables.

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

How many minutes to fry mushrooms in a pan

Champignon

The most popular mushrooms today are champignons. They are fragrant, tasty, and also very quick and easy to roast.

In a frying pan at moderate heat, fry the caps cut into slices or slices for no more than 10 minutes. It is not necessary to cover the container with a lid. If you like mushrooms fried to a crisp, then the fire can be increased.
Frozen mushrooms should be subjected to heat treatment for 10 to 15 minutes. First, on medium heat, we wait until the liquid evaporates, and then slightly increase the gas, add oil and fry until a blush.
Before frying, canned champignons should be washed from the marinade, put in a colander, and then fried over high heat for 5 minutes.

Honey mushrooms and chanterelles

Fresh mushrooms and chanterelles are required to be thoroughly cleaned of sand, films and rinsed under water before cooking. After that, in a well-heated and oiled frying pan, fry the mushrooms for 15-20 minutes, without covering with a lid. The main sign that mushrooms are fried is clicking and “shooting”.
As for frozen mushrooms, then the cooking time is increased by 5-10 minutes. First, evaporate the resulting liquid, and only then fry the mushrooms until cooked for 10-15 minutes.

The most beloved and best trophies for most mushroom pickers are porcini mushrooms. You can cook them at home very quickly, in just 10 minutes. Fry, cut into arbitrary slices, hats and legs over medium heat until a delicious crust appears.
After freezing, porcini mushrooms take more than 10 minutes to cook. As soon as the liquid is released, we add fire and evaporate the water, and then again reduce the flame to medium 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.

Wash and dry shiitake mushrooms.
Pour oil into the pan and set the container to heat on the stove with a strong flame.
After 2 minutes, pour the chopped mushrooms into the pan and, stirring actively, cook them for 10 minutes.
If you are cooking 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 fragrant creamy mushroom dish, then after 10 minutes of frying the mushrooms with onions, add 2-3 tablespoons to the container. sour cream, ¼ tbsp. water, salt and spices to taste, and then, on low gas under the lid, simmer the russula (oyster mushrooms) for another 10 minutes.

How to fry boletus and boletus

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 salt the dish only at the end.
For frozen boletus and boletus mushrooms, 40 minutes should be allocated for frying.

As a rule, the forest "catch" is quite voluminous and it is impossible to eat or marinate all the trophies at a time. Therefore, many mushroom pickers boil peeled mushrooms and store up to 2 days in the refrigerator or 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 waves

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

After that, the mushrooms should be cut and boiled in salted water for 25 minutes. And after cooking, you can send milk mushrooms (waves) to a frying pan heated at medium heat. 10-15 minutes for the formation of a golden crust will be enough.

Flywheels, boletus, boletus

The most popular forest "inhabitants" - boletus, boletus and flywheels should always be boiled before frying.
Boil the peeled and chopped mushrooms in salted water for 20 minutes, then put them in a colander.
While the mushrooms are draining, put a frying pan on medium heat, pour oil into it and warm it up well.

As soon as the smoke goes, put the mushrooms in a pan and fry them for 15 minutes.

We will add salt to such a dish at the end, so as not to oversalt. If you want to add onions, then you can add it 10 minutes before the end of cooking.

Chanterelles, mushrooms, butterflies

Butter mushrooms require a short 10-minute boil, or they can simply be stewed in a frying pan under a lid until the liquid has evaporated over low heat, and only then, having added gas, fry them for 10-15 minutes.
Boiled chanterelles and 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 that, we wash the mushrooms in several waters so that there is no sand left, and we recline them on a sieve.

Mushrooms are a very multifaceted concept, uniting representatives of the whole kingdom of zukaryotic organisms. To study mushrooms, a special science has been allocated - 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 scientific world. According to one version, this name means "that which breaks out of the earth." A single taxonomy of species also does not exist, therefore fungi 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 for food;

medicinal, they are used to prepare serums, tinctures and important medications, including antibiotics (penicillin) and hallucinogenic, psychoactive substances;

pesticides used for agricultural purposes.

Edible mushrooms, which include both forest and home-grown mushrooms, undergo special processing before consumption. According to nutritional value, mushrooms are divided into several categories. The first includes porcini mushroom, milk mushroom and camelina. The second, more modest group edible mushrooms- champignon, oyster mushroom, butterdish, boletus, boletus. The third group is chanterelle, honey agaric, russula, flywheel. The least valuable group of mushrooms is some types of russula, pig and volnushka.

We fry mushrooms according to the rules

First, the mushrooms need to be washed and cleaned well, this is the longest process, especially if the mushroom catch is solid. The taste of the dish depends on the thoroughness of the initial processing. Put the peeled mushrooms in a container with running water and leave for twenty minutes, adding a little vinegar to the water, so the mushrooms do not become 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 by the minute: any culinary guide indicates the cooking time for a particular type of mushroom, but most often the cooking time is no more than two to three minutes. After boiling the mushrooms, put them 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 boiled, part of the mushroom aroma and vitamins are lost. If the hostess knows for sure that it is champignon, porcini mushroom or honey agaric, chanterelle, boletus, it is better not to boil such mushrooms, but to clean, rinse and dry with a paper towel. If the mushrooms are large, cut them into even slices, small ones fry whole in hot oil.

If the mushrooms are fried with onions, first fry the onion, cut into half rings or cubes, then the mushrooms. Fry in a 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 the readiness to add salt and black pepper. Properly fried mushrooms are soft, even, not smeared, retaining their shape.

Fried mushrooms are served as a cold appetizer, as an independent dish, or as a side dish to the main meal - fish, meat, chicken. Most often cooked for fried mushrooms sour cream sauce with garlic or tomato with ginger. Mushrooms are fried with vegetables - onions, carrots, potatoes, zucchini, cauliflower, added to omelettes, pies and put on sandwiches. 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.

Sharp-smelling spices can kill the taste of mushrooms, especially champignons, so you need to add them carefully, or completely abandon their use. Fresh mushrooms, collected in rainy weather, quickly deteriorate, become unsuitable for food, so they need to be cleaned and cooked immediately after collection.

Zhanna Pyatirikova

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

And here it does not matter what kind of forest delicacy will be in the kitchen, it is much more important to have knowledge of how to fry mushrooms in a frying pan deliciously. Knowing, you will be able to cook with your own hands at home such treats that can compete with the signature dishes of elite restaurants.

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

Let's sort it out in order.

How long to fry mushrooms in a pan

Frying mushrooms is a very simple and quick thing that takes very little time, or rather, no more than half an hour, if we are talking about the frozen product.

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

At this time, do not cover the pan with a lid, mix the mushrooms regularly, and DO NOT add salt! Remember one rule: mushrooms can be salted and seasoned with spices only at the end of their frying.

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

More detailed information you can learn about the time of roasting mushrooms of different varieties from the articles on the site.

How to fry mushrooms with sour cream in a pan

Ingredients

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

How to fry mushrooms in sour cream in a pan

Today we will fry real forest mushrooms with sour cream: aspen mushrooms and boletus mushrooms. No cultivated mushrooms can ever compare with the aroma of wild forest products, and in sour cream they are even more delicious.

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

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

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

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

How delicious to fry mushrooms in a pan

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

Ingredients

Fresh mushrooms - 1 kg;
Onion - 2 heads;
Hard cheese - 100-150 g;
Salt - to taste;
Pepper black powder - ½ tsp;
Refined sunflower oil - 30-40 ml;
Green onions - ½ bunch.

How to fry fresh mushrooms in a pan

We clean the mushrooms, wash, dry with napkins and cut into medium-sized arbitrary pieces.
Pour vegetable oil into a frying pan and set the container to heat over high heat.
As soon as the oil warms up well, pour all the mushroom slices into a container, reduce the heat to medium and, with constant stirring, fry the mushrooms for 10-15 minutes.
In the meantime, cut the onions into small cubes and, after 15 minutes, add to the mushrooms. We continue to fry all the ingredients for another 5-7 minutes, until the onion is golden. At this stage, the mushrooms can be salted, seasoned with pepper.

When the dish is ready, turn off the fire and pour the cheese into the pan, grated on a fine grater, mix everything and cover with a lid. We insist the dish for 2-3 minutes so that the cheese has time to melt, and then add finely chopped green onions, mix everything again and serve.