Thanks to its amazing aroma and exquisite taste, almost everything mushroom dishes are automatically included in the category of, if not festive, then special dishes. And the merit of mushrooms is not only in valuable taste, mushrooms are very useful for the body. They contain vegetable protein, carbohydrates, B vitamins and, most importantly, it is a low-calorie food. Therefore, do not wait for the holidays to pamper yourself with something delicious. Especially for you on this page, the most favorite recipes from mushrooms.

The cutlets are tender, very tasty and inexpensive. Try it, they will delight all your family members. I recommend this recipe for everyday menus and for light fasting ...

It will take you about half an hour to prepare this mushroom soup, the soup is tender, aromatic and nutritious. Mushroom lovers will appreciate it. I recommend to everyone...

Almost no festive table is complete without this delicate and delicious salad. It can be cooked with any edible mushroom, but the most affordable and cheapest are pickled champignons ...

Zraza with mushrooms is always very tasty and practical, they are eaten with pleasure by both adults and children. You can take any mushrooms: porcini, champignons or oyster mushrooms. We cook mashed potatoes ourselves or use ...

This French style kulebyaka turns out to be incredibly tasty and beautiful. Champignons fried with onions are in perfect harmony with salmon and melted cheese. Airy dough complements this harmony ...

There are many delicious mushroom dishes, but these mushrooms deserve the highest praise. The preparation is very simple, the ingredients are affordable and cheap. Such stuffed mushrooms can be served as an appetizer or a side dish for meat ...

A very tasty and practical recipe, believe me, Italians know how to cook deliciously! This risotto can be prepared with both porcini mushrooms and champignons. Please your family ...

These cutlets are made from minced meat with the addition of mushrooms. Champignons, porcini mushrooms, oyster mushrooms, etc. will do. The cutlets are very juicy, tasty and aromatic ...

At first glance, a very unusual combination of ingredients, but the taste is great. Unlike the classic salad with corn, in this salad, taste harmony is achieved by ...

A very tasty and practical dish that can be served both hot and cold, a tortilla with mushrooms is even used as a filling for sandwiches ...

A simple, tasty and practical recipe. In addition to buckwheat, you will need any edible mushrooms (champignons, porcini mushrooms, etc.), onions, carrots, vegetable oil, salt and spices ...

Common foods such as mushrooms, potatoes, and chicken can be used to create an amazing dish - potato roses stuffed with mushrooms. These roses will certainly delight your guests ...

Preparing a zucchini roll with mushrooms is quite simple, it turns out delicious, beautiful and cheap, you can serve it as a snack or as an independent dish ...

This is one of the most beloved salads, very tender and delicious. So delicious that it is simply impossible to come off. I cook for the New Year and birthdays without fail. Ingredients are inexpensive and affordable ...

Mushroom soups are fragrant, satisfying and light, and they also cook very quickly, so the hostesses simply adore them. The recipe for a delicious and practical soup with mushrooms and barley ...

A very simple and incredibly quick recipe. After a few hours you can enjoy delicious pickled mushrooms. These mushrooms are stored for several weeks, but they are eaten much earlier ...

A few simple and affordable ingredients such as mushrooms, potatoes, onions, cheese and sour cream can quickly make a delicious dinner. By the way, this mushroom dish can be served even for a holiday ...

Despite its democratic nature, this dish is worthy of the highest praise. Not only is it tasty and cheap, it also prepares quickly. Try it, you will be pleasantly surprised by the result ...

A delicious recipe for borscht with mushrooms and beans. It is best cooked from dried mushrooms for a richer flavor and aroma. Beans add satiety to the whole dish ...

Inexpensive and very beautiful sandwiches with champignons and cheese are perfect not only for a light snack, they are great for a picnic or children's birthday. Try it, you'll be pleasantly surprised...

Amazing French recipe. From the usual set of products (chicken, mushrooms, onions, a little flour and wine), it allows you to cook an amazing dish - delicious, tender, with a unique mushroom aroma ...

I like this dish because it retains its delicate mushroom flavor even when cold. It is prepared very quickly and simply, tasty and at the same time low-calorie ...

Another famous mushroom dish. There are many recipes, so the people loved it. Delicate, tasty and very beautiful, be sure to prepare the Mushroom Glade for the holiday ...

It's just that goulash is considered an everyday dish, but you want something new and tasty every day. Try making goulash with mushrooms, just one new ingredient can work a miracle ...

Chicken with mushrooms, raisins and vegetables turns out to be so delicious and beautiful that it can decorate any festive table. The filling can be taken in any proportions, it is important not to forget the most important thing - mushrooms ...

It has long been noted that mushrooms are an ideal addition to almost any meat, and especially to poultry. It is worth serving chicken fillet with mushroom garnish, and guests are ready to eat everything, even with plates ...

It's even surprising that a combination of such simple ingredients as mushrooms, carrots and onions gives such an amazing taste. This salad is so delicious and tender that it became the Serpent Salad 2013 ...

Make this very simple, quick and delicious mushroom dish. It only takes three ingredients and a few minutes of time. A great option in case of unexpected guests ...

Delicious and unusual hot salad of pickled mushrooms and shrimps. We also add cod fillet and canned asparagus, green or white ...

A delicious and practical chicken and mushroom dish for every day. Prepares very quickly, 20-30 minutes and dinner is ready. Any mushrooms can be used - champignons, oyster mushrooms, etc.

This mushroom recipe will take a bit of aging and time, but it's worth it. These unusual eggs in a fur coat stuffed with mushroom filling look so beautiful, but how delicious ...

Italians invented spaghetti, but the Portuguese have already tried to combine them with mushrooms, tomato sauce, nuts and white wine. Try it, not only beautiful, but also very tasty ...

A simple and practical recipe with mushrooms. We quickly make the mushroom filling, make more dumplings, and the whole family is well fed and happy. Prepare onion dressing for dumplings ...

Having learned how to cook scrambled eggs, usually bachelors master this dish. And even if your bachelor has already successfully married you, do not forget to pamper him with his favorite dish - fried potatoes with mushrooms ...

Salmon itself is a delicious delicacy, but if you add mushrooms, a little fried vegetables to the salmon, and bake everything in the oven, you get such a yummy. We read the recipe, remember where we read it, and then cook for the holidays ...

Another dish with mushrooms from the category of festive. Stuff the trout with fried mushrooms, olives and nuts. We bake in the oven, it can be in the sleeve, it can be in foil, you can just on a baking sheet ...

Delicious and beautiful dish that is cooked in the oven. Ideal for those who care about their health, as well as for vegetarians and those who observe the fast ...

This recipe simply must be in the arsenal of every housewife. It is simple and quick to prepare, you can serve it as a side dish or as a separate dish, and if it suddenly remains, then an excellent filling for pies ...

Cauliflower can be fried, made in batter, fermented for the winter, or baked in the oven with fried mushrooms. It turns out delicious, beautiful and healthy ...

The usual set for a vegetable stew is zucchini, blue, tomatoes, carrots. Try the new one - mushrooms plus green beans, cauliflower and bacon for a whole new flavor ...

A very tasty, nutritious and healthy dish, low in calories, therefore it helps to lose weight. Mushrooms can be used either forest (edible) or traditional champignons or oyster mushrooms ...

Be sure to try this delicious and satisfying liver salad with mushrooms and green peas. Preparing a salad is not difficult, even a child can handle it, it turns out a lot and incredibly tasty ...

Almost all vitamins and nutrients are preserved in barley porridge, it contains slowly digestible carbohydrates, which allows our body to be energized for a long time ...

• Fresh mushrooms spoil rather quickly. Harvested in rainy weather deteriorate even faster, so it is better to cook mushrooms right away.
• Fresh mushrooms should not be stored in a bag or in a large heap. Spread out on dry paper and placed in the cold, they can withstand several days, but the appearance and taste of the mushrooms quickly deteriorate.
• Fresh mushrooms selected for drying are not washed, they are only cleaned of dirt.
• When cleaning harvested or purchased fresh mushrooms, be sure to cut off the lower part of the hemp. This allows not only to remove adhering soil, but also to identify spoiled mushrooms.
• As a rule, chanterelles are never wormy. Chanterelles are pickled, salted and fried.
• Champignons are a very delicate and fragrant mushroom, so when cooking them, you must use spices very carefully so as not to kill their refined taste.
• Porcini mushrooms are usually salted, pickled, broths are cooked from them and sauces are prepared. During the heat treatment, porcini mushrooms do not lose their inherent aroma.
• To make dried porcini mushrooms almost like fresh, it is better to pour them with milk, not water. When the mushrooms are swollen, you can cook side dishes and main dishes from them.
• So that the soup or borscht from dried mushrooms does not taste bitter, the mushrooms are first scalded with boiling water, and then washed thoroughly.
• Mushroom soup or borscht is always salted at the very end of cooking.
• To make a second course of pickled or salted mushrooms, first remove excess salt or acid. The mushrooms are boiled for 5 minutes, then the water is drained. It is not advisable to cook longer, since the mushrooms can turn out to be hard.

Since ancient times, they have firmly entered Russian cuisine. Our ancestors not only prepared dishes based on them, but also stocked up on mushrooms for future use. In other cuisines, mushrooms have always been given pride of place. French julienne, fragrant European chanterelles with vegetables, expensive truffles - a huge variety of options, among which you can find something of your own.

A little about the benefits and disadvantages of mushrooms

As for vitamins, there are some more in mushrooms than in grains - for example, vitamins PP, D, A. There are a lot of sulfur and polysaccharides in mushrooms, so they are useful for preventing cancer. Dried porcini mushrooms are believed to be a reliable cancer prevention. Oil contains a substance that relieves the symptoms of gout.

Any mushrooms are rich in extractive substances, from which the most aromatic and rich in taste broths, sauces, gravies are obtained. Their taste allows you to combine mushrooms with many other products - meat, fish, vegetables, seafood.

Dried mushrooms ground into flour are best absorbed. That is, if you are a big fan of mushrooms and cannot live without them, then you can use them a little more often in the form of pancakes.

Dry mushrooms contain a substance called fungin, which gives an additional load on the liver. Nutritionists advise eating mushrooms no more than 2 times a week. Pediatricians recommend giving mushrooms to children no earlier than 7 years old.

Mushrooms accumulate nitrates and harmful substances in the area in which they grow. Therefore, it is important to collect them in ecologically clean areas and, when buying from the market, ask where they are from.

People with chronic gastritis, ulcers, liver disease, duodenal ulcer and kidney disease, it is better to consult with your doctor about the systematic use of mushrooms. You shouldn't eat overripe, old and soft mushrooms.

Each dish has its own mushroom

Broths, sauces are prepared from porcini mushrooms, they are fried, pickled and salted. Boletus and boletus mushrooms are never used for making soups and broths. It is better to fry, simmer, pickle them.

The oil can be dried, boiled, pickled. They should not be fried and stewed, as they emit a slippery specific juice. Chanterelles are great for frying. They can also be pickled, although they are not very elastic. They are also used for open pies, quiches. But we do not recommend drying or boiling chanterelles. They are bitter, and dried are generally almost tasteless.

Champignons and oyster mushrooms can be cooked as you wish. Grilled champignon caps, lightly drizzled with olive oil and salt, are very tasty.

Black and white milk mushrooms are ideal for salting, they are prepared only in this way. These are noble and very tasty mushrooms that are used exclusively in Russian cuisine.

For juliens, porcini mushrooms and honey mushrooms are a good choice. Champignons in julienne are also used, but their taste is quite neutral. Dried mushrooms make very aromatic soups and broths, gravies for meat and vegetables.

Mushroom preparation

In old mushrooms, it is recommended to cut the tubular layer under the cap, since spores form there. It is important to cook peeled mushrooms immediately, as mushroom fibers absorb odors very quickly.

It is not recommended to wash the mushrooms before drying, it is enough to clean them of debris, cut the roots, separate the caps from the legs and cut too large parts in half.

The preparation of dried mushrooms is that they are washed, poured over with boiling water and soaked in cold water for 4 hours. Such mushrooms are boiled in the future in this water in which they were lying.

General rules cooking

Champignons very easily change taste and smell, so we do not recommend adding spicy-smelling spices to them. Salted or pickled mushrooms should be rinsed with cold water before adding to the salad to remove excess salt and acid.

You can freeze any mushrooms. In this form, they can be stored for a long time and are easy to prepare. Moreover, they do not need to be defrosted, it is enough to put them in the cooking dish at the right time.

From salted and pickled mushrooms, you can prepare a hot dish or use in salads, if you boil them in water for 5-7 minutes to release excess salt and acid. If you are using salted mushrooms, they can be soaked in cold water for about 5 hours.

Sour cream, onions, garlic, dill, parsley, and apples are most often used for dressing mushroom dishes. We recommend adding nutmeg, cloves, and allspice in minimal quantities. Especially little spices are required for mushrooms, milk mushrooms, chanterelles and whites.

We advise you not to use vinegar when cooking, but replace it with lemon juice. It is not recommended to mix different types of mushrooms during cooking, it is better to cook each type separately. An exception is frying.

Frying and stewing mushrooms

It is very tasty to stew mushrooms in sour cream, rabbit broth or white wine. Such stewed mushrooms can be used as an independent side dish, or as part of a complex dish.

Boiling mushrooms and broths

Any mushrooms are boiled no more than 20 minutes after boiling. Milk mushrooms and russula are boiled for 5 minutes, butter mushrooms - 7 minutes, white and aspen mushrooms - 10 minutes. Morels are boiled in salted water for 15 minutes. Chanterelles and Valui - 20 minutes. After boiling, the mushrooms must be rinsed with cold boiled water. Large mushrooms cook faster than small ones.

Dried chanterelles will boil better if you add a pinch of baking soda to the water. Peeled legs of boletus boletus will not darken during cooking if they are cooked without cutting. To prevent mushrooms from losing their taste and aroma during cooking, we advise you to cook them only over medium heat. When boiling mushrooms and boletus mushrooms, try adding bay leaf to boiling water, the aroma will become more pleasant.

It is simple to check the readiness of mushrooms - raw mushrooms float, and ready-made ones settle to the bottom.

Salting and pickling mushrooms

If you salt or pickle mushrooms yourself, do not use metal lids. It is best to cover the jar with several layers of waxed paper, tie it tightly with string, and put it in a cool place. When pickling, try adding a little clove, star anise and cinnamon to the marinade for a spicy, original flavor.

If you love mushrooms, but your imagination has run out, this selection is what you need. Here you will find simple recipes that you can use every day. Now you will not think about what you can cook with mushrooms! Moreover, mushrooms are a worthy substitute for meat.

Pickled porcini mushrooms

Pickled porcini mushrooms are very useful to you in winter, when you so want a salad or something salty. This recipe uses a classic sauce to preserve the delicate, primordial taste of wild mushrooms as much as possible.

Ingredients:

• porcini mushrooms 400 grams
• water 300 milliliters
• sugar 12 grams
• allspice peas
• black peppercorns
• bay leaf
• carnation
• vinegar 40 milliliters

Cooking method

1. Chop the mushrooms. Cook in boiling water for seven minutes.
2. Cooking the marinade. Pour 300 milliliters of water into a saucepan. Add sugar, 1/3 tablespoon salt, 6 allspice peas, 8 black peppercorns, bay leaves and 5 cloves.
3. Bring to a boil.
4. We put the mushrooms on a sieve. Add mushrooms to the marinade. Boil for about two minutes. Add 9% vinegar.
5. We transfer the mushrooms to the jar. We close the can. We put to pasteurize in the airfryer for 15 minutes at a temperature of 150 degrees.
6. You can also place the jar in boiling water by placing a cloth on the bottom of the pot. Let it cool.
7. We store the workpiece for up to one year in the refrigerator or at room temperature.

Deep-fried champignons

If there are mushrooms in the refrigerator, but fried and stewed well, you are very tired, then deep-fried champignons will pleasantly surprise you! This is a great appetizer with a side dish or strong drinks.
To prepare such a delicacy, we need:

• Champignons 200 g,
• eggs 2 pcs,
• milk 100 ml,
• flour 4 tbsp. spoons,
• bread crumbs 4 tbsp. spoons,
• vegetable oil for frying, salt, pepper.

Salad with raw mushrooms and tomatoes

Are you a raw foodist? Vegetarian? Are you fasting or dieting? One way or another, you will definitely like the salad with raw mushrooms and tomatoes! Is it possible to eat raw mushrooms? Yes you can! If you cook them correctly and tasty.

For the salad you need:

• raw champignons - 10 pcs.
• bell pepper - 1 pc.
• red onion - half an onion
• sun-dried tomatoes - 5-10 pcs. depending on their size
• lemon - half
• greens - 1 bunch

You can watch a video with a detailed description of the recipe. Try such a light, delicious salad and share your impressions!

Mushroom hodgepodge with cabbage

If you thought about the first course, then you are completely wrong. Our hodgepodge is the second dish to which, if you wish, you can add broth.

Ingredients

• White cabbage - 600 g.
• Mushrooms - 400 g. I have oyster mushrooms, but any other mushrooms that you have will do: champignons, forest mushrooms, etc.
• Carrots - 150 g.
• Onion - 110 g.
• Tomato paste - 1.5 tablespoons.
• Pickled or pickled cucumbers - 150 g.
• Vegetable oil - 2-3 tablespoons.
• Dill or parsley, dried
• Dried or fresh garlic
• Salt and pepper to taste.

To make the dish tasty, you should not experiment on your own. It is better to find out a detailed recipe by looking at - it is safer and tastier!

Very simple soup with barley and mushrooms

On frosty, cold days, do you want a hot, warm and aromatic soup? Try a very simple barley and mushroom soup - simple food, but delicious! Useful, satisfying, great!
To make soup you will need

• Pearl barley - 100 g.
• Potatoes - 300 g (3 pieces)
• Carrots - 100 g (1 piece)
• Onions - 70 g (1 piece)
• Tomatoes - 120 g (2 pieces). Instead of fresh tomatoes, you can use dried or even tomato paste.
• Dried bay leaves - 2 pieces.
• Dried parsley - 2 teaspoons.
• Several peas of hot pepper. I have a mixture of different peppers.
• Mushrooms - 130 g (6 fresh champignons). You can use any mushrooms you have. Dried are also suitable, then they need to be soaked and boiled in advance.
• Salt, vegetable oil.
• Water - 1.5 liters.

Mushroom julienne or mushrooms in sour cream

This is a versatile dish that will decorate any table. Why universal? Because it is simple enough to serve on a typical day, but also very beautiful to match the holiday.
To make mushroom julienne you will need:

• forest mushrooms (porcini, boletus, boletus, boletus, etc.) - 500 g,
• sour cream - 150-200 g,
• onions - 2 pcs,
• garlic - 1 clove (optional)
• dill greens
• vegetable oil for frying,
• salt,
• freshly ground pepper

You can watch a detailed, step-by-step description and video recipe

And we move on to the next dish.

Hearty pearl barley pilaf with mushrooms

Don't like barley? Have you tried it with mushrooms in the form of pilaf? Having prepared a hearty pearl barley pilaf with mushrooms, you may change your opinion about this cereal, because the pilaf turns out to be incredibly tasty.

Ingredients for pearl barley pilaf with mushrooms:

• 300-320 gr dry pearl barley
• 3 medium onions
• 2 carrots
• 350-400 gr mushrooms
• 6-7 cloves of garlic
• juice of half a lemon
• 1 - 1.5 tablespoons of a mixture of spices for pilaf (in the video recipe it contains paprika, barberry, cumin, turmeric, coriander, savory, sage, bay leaf, basil, marjoram, chili)
• 10 sticks of cloves
• 3 allspice peas
• 1 tablespoon tomato paste, diluted with ½ cup water
• salt to taste
• a large bunch of fresh dill and parsley
• vegetable oil for frying
• a small handful of raisins - optional

Looking at the composition, we can say that the dish is very spicy and rich. How can you remain indifferent?

If you still decide to cook such pilaf, go ahead and see the detailed recipe.

Stewed potatoes with mushrooms

If you come in the evening and do not know what to cook delicious and hastily - this recipe will help you. It is quite simple to prepare, but the dish turns out to be hearty and appetizing.
Ingredients:

• Potatoes - 1200 grams
• Mushrooms (champignons or others) - 250 grams
• Onion - 1 piece
• Butter or vegetable oil - 100 grams
• Salt - 1 teaspoon

Oven baked vegetables with mushrooms

Frying is one of the easiest ways to cook mushrooms. Having mastered it, you can make amazingly delicious dishes from any gifts of the forest. 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 must be boiled beforehand, others can be cooked immediately. Pour boiling water several times and immediately fry the following are allowed:

• white;
• oyster mushrooms;
• aspen mushrooms;
• champignon;
• boletus;
• mushrooms;
• mushrooms;
• umbrellas;
• chanterelles.

Be sure to figure out how to properly fry the variety you have. Butterlets must be boiled for a quarter of an hour before cooking. This applies to both the larch and ordinary varieties. You can fry russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible are allowed to be cooked in a pan only in boiled form. These include common and conical morels, greenfinches, pigs, ryadovki.

Before cooking or directly frying, the mushrooms should be sorted out, washed. The spoiled ones are thrown away, the places with minor damages are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned by one method or another. It is desirable that the frying of mushrooms takes place in unflavored vegetable or butter, lard. The fire should be medium. You can drain the juice that stands out or wait until it evaporates itself. Salt at the very end.

Fried mushroom recipes

You already know the general principles of preliminary preparation of the main ingredient. Next, you should talk about what products, seasonings and sauces mushrooms are combined with. Parsley, dill and basil, onions, garlic are perfect for them. You can add sour cream, potatoes, canned vegetables. Some types of meat are great, for example, chicken, pork. Mushrooms cooked in batter or breading are very tasty. Learn some of the best recipes.

Oil

These mushrooms are very popular. Fried butters are crispy, giving the impression that they are springy in the mouth. It goes well with sour cream. Butterlets must be boiled for a short time before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky gruel. Remember how to cook butter in a skillet.

Ingredients:

• butter - 600 g;
• salt - 1.5 tsp;
• bow - 1 large head;
• vegetable oil - 100 ml;
• carrot - 1 medium;
• sour cream - 3 tbsp. l.

Cooking method:

1. Clean the oil, wash them well. Cook in salted water for a quarter of an hour from the moment it boils.
2. Heat oil in a skillet. Throw the butter in a colander and fry over high heat for 10 minutes. Don't stop interfering with them.
3. Peel the vegetables. Chop the onion, grate the carrots. Stir with oil. Cook for another 5 minutes. 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 spicy due to the set of spices included in the composition. Fried champignons can be an addition to meat, boiled potatoes. It should be noted that mushrooms are the easiest to cook. They don't need to be boiled, soaked or even peeled before being cooked, they don't have to. It is advisable to choose small mushrooms 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 - a pod.

Cooking method:

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

White mushrooms

A very tasty dish that even a beginner can cook. Porcini mushrooms fried in sour cream are tender, soft, look appetizing, you can see what you can by looking at the photo where they are depicted. 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 gone from them.

Ingredients:

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

Cooking method:

1. Peel 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 the oil in a skillet. Fry the onion until transparent, stirring occasionally. Do not cover with a lid.
4. Add porcini mushrooms, cook for a quarter of an hour. Season with salt and pepper.
5. Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.

Mushrooms

Disputes over whether it is safe to cook this type of mushroom in a pan continues to this day. Do not be afraid, it is harmless, just before you fry the milk mushrooms, they must be properly prepared. Then they will cease to taste bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well with each other. This dish is perfect for a family dinner.

Ingredients:

• mushrooms - 0.75 kg;
• salt;
• onions - 300 grams;
• dill - a bunch;
• potatoes - 1 kg;
• lean oil - 300 ml.

Cooking method:

1. Wash the milk mushrooms, sort out. Fill with cold water, salt, soak for at least three hours.
2. Then the milk mushrooms also need to be cooked. Cover them with warm salted water. Put on fire. Cook for 20 minutes from boiling.
3. Peel the vegetables. Cut the onion into half rings, and the potatoes into strips.
4. Heat the vegetable oil in a skillet. Fry the milk mushrooms in it for 10 minutes. Then add the onion and potatoes, stir. Fry until all ingredients are golden brown.
5. Reduce the heat to a minimum, season with salt, pepper, chop with chopped dill. Fry under the lid until the potatoes are cooked through.

How to fry frozen mushrooms

This is very easy to do. If you've picked the mushrooms yourself, boil 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 right away. If you have some of this product in your refrigerator, remember what to do with it.

Ingredients:

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

Cooking method:

1. Heat the vegetable oil in a skillet. Put honey mushrooms on it and simmer over low heat for a little over five minutes. They must be covered with a lid.
2. Set the fire to medium. Simmer mushrooms for the same amount of time, but without a lid.
3. Add chopped onions to the skillet.
4. Cut the potatoes into strips. Place it in the skillet five minutes after the onion. Fry for a quarter of an hour over medium heat.
5. Season the dish with salt, pepper, mix with chopped dill. Fry for a couple more minutes, then remove from heat.

Boletus

This is one of the most delicious forest mushrooms. Mature boletus mushrooms are boiled before frying, and young boletus are cooked immediately. The latter are denser and crisper, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or creamy sauce. Fried boletus mushrooms are a dish loved by many people.

Ingredients:

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

Cooking method:

1. Clean, wash the boletus, remove the cuts on the legs. Simmer in salted water for 20 minutes.
2. Cut the boletus into pieces.
3. Heat oil in a skillet. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
4. Put the boletus in a skillet. Fry them, stirring, until the excess liquid evaporates.
5. Cut the onion into half rings. Place it in a skillet. Stir. Remove from heat when the onion is golden brown.

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 the recipe in which it is proposed to cook them in batter. This dish is very appetizing. Can be served with potatoes, pasta, cereals.

Ingredients:

• dry mushrooms - 0.2 kg;
• salt pepper;
• egg - 1 pc .;
• lean oil - 2 tbsp. l .;
• bread crumbs - 2 tbsp. l.

Cooking method:

1. Fill the mushrooms with cold water just above their level, leave for a couple of hours. Then strain and pat dry.
2. Beat the egg well, salt and pepper. Pour the bread crumbs into a suitable plate.
3. Heat the vegetable oil well in a skillet.
4. Dip each mushroom, first in the egg, and then in the breading mixture, put in a skillet.
5. Fry without a lid for half an hour, turning on opposite sides. Set the fire to medium.

Russula

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

Ingredients:

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

Cooking method:

1. Peel russula, wash, chop coarsely.
2. Chop the onion, chop the greens. Crush the garlic.
3. Heat the vegetable oil in a skillet. Fry the onions in it until golden brown. Then put the russula, sprinkle them with lemon juice. Fry for a quarter of an hour.
4. Season the dish with salt, pepper, add bay leaf and sour cream. Stir the russula. Cook over low heat, covered for a quarter of an hour.
5. Toss with garlic and fresh chopped herbs before turning off.

Oyster mushrooms

Delicious product. Oyster mushrooms are one of the most common types of mushrooms in stores. Cooking is very simple. Before frying oyster mushrooms, they do not need to be soaked or peeled. They come out soft with a slight crunch. You can serve fried oyster mushrooms with any side dish. If you look at the photo with the image 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;
• lean oil - 4 tbsp. l .;
• sour cream - 300 ml;
• salt - 0.5 tsp;
• marjoram - a couple of pinches;
• onion - 1 large head;
• ground black pepper - three pinches;
• garlic - 1 clove;
• nutmeg - 0.5 tsp;
• carrots - 1 large.

Cooking method:

1. Wash and dry the oyster mushrooms. Cut them into equal pieces.
2. Peel the vegetables. Chop the onion, grate the carrots. Crush the garlic.
3. Heat the vegetable oil in a skillet. Fry the onion in it. When it turns transparent, add the carrots. Fry over medium heat until vegetables are tender.
4. Put oyster mushrooms and garlic in a frying pan, stir. Cook for a quarter of an hour.
5. Season with salt and pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover. Remove the oyster mushrooms from the stove after five minutes.

Find out for other recipes.

Video