How to fry mushrooms. How to fry different mushrooms

How to fry mushrooms. How to fry different mushrooms - cooking recipes

07.09.2019 Snacks

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

Cooking features

Boletus belongs to the first category of mushrooms, they do not require complex preliminary preparation. But still, knowing some of the intricacies of cooking fried porcini mushrooms will not hurt.

Not the least important is the place of gathering boletus. Like any other mushrooms, they cease to be safe if they grow near industrial enterprises, 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, the collected boletus must be sorted out, wormholes cut out, or worm mushrooms must be discarded altogether. Overgrown boletus is also better not to use.
Selected mushrooms should be cleaned of debris, cut into pieces of equal size, rinsed and rinsed with boiling water, and then dried.
It is not necessary to boil the porcini mushrooms before frying in a pan, but it is still advisable to do this. Firstly, this will make them even cleaner, and secondly, their volume will decrease and thanks to this, much more mushrooms will fit in the pan. It is still not worth boiling boletus mushrooms for a long time so that they retain their aroma: 5-10 minutes will be quite enough.
When adding spices and spices, you should know when to stop so that they do not kill the aroma of porcini mushrooms.

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

Fresh porcini mushrooms fried in a 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 porcini mushrooms, already cut into pieces, in slightly salted water (10 g of salt per 1 liter of water) for 10 minutes.
Throw in a colander and wait until the water from the boletus drains completely.
Melt the butter in a skillet and place the mushrooms on it. Grill for 20 minutes, uncovered, 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. Salt if necessary, add allspice and laurel leaves.
Reduce heat, cover the skillet with a lid, and simmer the boletus for another 10 minutes.

How to fry dried boletus

dried porcini mushrooms - 50 g;
vegetable oil - 50 ml;
onions - 100 g;
salt to taste.

Cooking method:

Rinse the dried mushrooms, fill with two liters of clean water and leave for 4-6 hours to swell and regain their original shape.
Rinse the mushrooms again and boil for 10 minutes, fold in a colander and let the water drain.
Heat oil in a frying pan and add boletus mushrooms. Fry them over medium heat, stirring vigorously, for 25 minutes. You do not 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 skillet 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 tablespoons 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, rinse thoroughly in running water. Fill with 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 skillet without a lid until the excess moisture has evaporated.
Cut the onion into small pieces and place in the pan, fry with the mushrooms until the onion is golden brown.
Cover and simmer for 5 minutes.

You should not add spices, spices and salt, since enough of them were used when salting boletus.

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 - wish;
salt, black pepper - to taste.

Cooking method:

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

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

Porcini mushrooms fried with egg

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

Cooking method:

Boil the mushrooms in salted water for 10 minutes.
Place in a skillet with oil and fry the boletus for 20 minutes.
Beat the eggs with milk and salt and pour the mixture over the mushrooms.
Place the pan in an oven preheated to 200 degrees for 5 minutes or fry under the lid until the eggs are tender.
Sprinkle with chopped herbs before serving.

Porcini mushrooms fried with eggs are one of the traditional dishes, but they are not prepared very much, so it may well surprise your guests.

Porcini mushrooms fried in sour cream with wine

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

Cooking method:

Peel, wash the boletus, cut them into small pieces and boil in salted water for 10 minutes.
Melt the butter in a frying pan, put 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 cover the pan with a lid.
Mix sour cream with finely grated cheese, pour the boletus with this mixture, 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 a hot snack even for a festive table. Sprinkle with chopped herbs before serving.

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

What could be easier than frying mushrooms - peeled, chopped, put in a pan, stirred, salted, added your favorite greens. However, there are several secrets in this culinary process that give your favorite dish a unique mushroom aroma and a delicious zest. All tips only apply to fresh mushrooms, dry and canned ones are fried according to completely different rules.

What are mushrooms

Mushrooms are a very multifaceted concept that unites representatives of the whole kingdom of zukaryotic organisms. For the study of fungi, 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 biologists, today up to one and a half million varieties of mushrooms grow on the planet.

The etymology of the name "mushroom" still causes a lot of controversy in the scientific world. According to one of the versions, this name means "that which breaks out of the earth." There is also no single taxonomy of species, 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 used for food;

medicinal, from which they prepare serums, tinctures and important medications, including antibiotics (penicillin) and hallucinogenic, psychoactive substances;

pesticides used for agricultural purposes.

Edible mushrooms, which include both forest mushrooms and those grown in the household, are specially treated before use. In terms of nutritional value, mushrooms are divided into several categories. The first includes white mushroom, milk mushroom and mushroom. The second, more modest group of edible mushrooms - champignon, oyster mushroom, butter dish, boletus, boletus. The third group - chanterelle, honey fungus, russula, flywheel. The least valuable group of mushrooms is some types of russula, pigs and volnushka.

Fry mushrooms according to the rules

First, the mushrooms need to be well washed and cleaned, 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 will not become stale. Pour water into a large saucepan and add the 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 a dish should be thrown away, since there is a serious risk of food poisoning.

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

Such processing is needed for those mushrooms that raise doubts about their nature; during boiling, some of the mushroom aroma and vitamins are lost. If the hostess knows for sure that this is a champignon, porcini boletus or honey mushroom, chanterelle, aspen, 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, fry the small ones whole in hot oil.

If mushrooms are fried with onions, first fry the onions, cut into half rings or cubes, then the mushrooms. Fry in a pan, uncovered, for five to six minutes, until golden brown. Then cover and simmer for another five to seven minutes. Add salt and black pepper for a minute or two until tender. Correctly fried mushrooms are soft, even, not smeared, and retain their shape.

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

Sharp-smelling spices can interrupt the taste of mushrooms, especially champignons, so you need to add them carefully, or completely abandon their use. Fresh mushrooms harvested in rainy weather quickly deteriorate and become unusable, so they need to be peeled and cooked immediately after harvest.

Zhanna Pyatirikova

Mushroom dishes are popular in many cuisines around the world. They are a complete source of vegetable protein, while being well absorbed by the body and considered dietary. To diversify your daily diet, it is not at all necessary to prepare complex dishes from mushrooms. You can simply fry the mushrooms and serve them as a main course.

Fried mushrooms: simple and tasty

The main benefit of fried mushrooms is the rich aroma and concentrated mushroom flavor. The mushrooms retain their pronounced aroma and taste with any method of frying.

Unlike boiled mushrooms, fried mushrooms look more appetizing and do not require additional dressings or sauces.

Pickled mushrooms have a more attractive appearance, but the taste and mushroom aroma are less intense. Some types of pickled mushrooms can be fried, but even with this preparation, the aroma and mushroom taste are not so intense.

Fried mushrooms can be served as a separate dish or as chips. Unlike fried mushrooms, stewed mushrooms are always juicy. They are used as an addition to main dishes or added to a sauce.

What mushrooms can you fry

For delicious fried mushrooms, choose the right one. For frying, you can use chanterelles, champignons, boletus, porcini mushrooms, aspen mushrooms, boletus mushrooms.

Milk mushrooms, waves are not suitable. They taste a little bitter and therefore require preliminary preparation.

In what ways can you fry mushrooms

Various frying methods are used to prepare fried mushrooms. Mushrooms can be cooked on a gas, electric or induction hob. They are also great for barbecuing, barbecuing or grilling over an open fire.

Depending on the cooking method, certain dishes are used for frying mushrooms:

shallow or deep frying pan;
grill pan;
electric grill;
deep fryer;
grill grate.

More recently, a novelty in kitchen equipment has appeared in modern kitchens - a multicooker. It can also be used to cook fried mushrooms.

The cooking method is chosen according to individual preferences and the recipe for the dish.

Which is the best way?

The taste, aroma and structure of fried mushrooms directly depends on the method of their preparation.

When frying in a regular pan, the mushrooms are juicy and aromatic. But such a dish contains a lot of calories, since a large amount of oil is used in cooking. When cooking fried mushrooms in a skillet, you can add a variety of vegetables to them. Thus, they prepare an independent dish or a side dish for meat and fish. Pan-fried mushrooms are often served with boiled cereals.
Grilled mushrooms are drier. Their aroma and mushroom taste are more intense. The crispy stripes improve the appearance, the dish looks more attractive and appetizing. Their calorie content does not increase, since no additional fat is used during cooking. Such mushrooms can be eaten as a stand-alone dish or added to salads and pie fillings.
A deep fryer is used to make mushroom chips. Such mushrooms always come out crispy, fragrant, with an appetizing golden crust. They are used as a cold appetizer, added to salads and first courses, and used as decoration.
In a slow cooker, you can deep-fry mushrooms or in a simple way. Fried mushrooms cooked in a slow cooker are no different from those that are obtained in a pan. The advantage of this type of frying is the minimum time required.
Fried mushrooms, cooked over an open fire, are distinguished by a pronounced aroma and mushroom taste. Mushroom dishes prepared in this way are low in calories and have an appetizing appearance. The only drawback of this method is the impossibility of cooking at home. But for a picnic, grilled mushrooms are a very suitable dish, as they are enjoyed by adults and children, and they cook quickly.

What dishes can be cooked with fried mushrooms

Fried mushrooms are used in cooking as an independent dish and as a component of complex dishes. They are added to soups, sauces, main courses, gravies, salads.

On the basis of fried mushrooms, a wide variety of fillings for pies, dumplings, pancakes and other products made from butter and unleavened dough are prepared.

Vegetable stews with the addition of fried mushrooms, stews and milk soups are very tasty.

Fried mushrooms go well with almost all vegetables, meat and cereals, so there are a huge number of different recipes for dishes using them. These dishes can be used in the daily menu and decorate festive feasts with them.

Mushroom platter - hunting hodgepodge

Ingredients: chanterelles 450 g, porcini mushrooms 250 g, butter 150 g, fresh bacon 100 g, onions 200 g, vegetable oil 50 g, cream 150 g, fresh parsley 50 g, ground black pepper and salt to taste.

Preparation: chop the bacon and onion into small cubes. Pour oil into a preheated pan, add lard and onion. Fry until golden brown. Add peeled, washed mushrooms, cut into large pieces. Fry until the liquid has completely evaporated. Add pepper, salt and cream. Simmer for 15 minutes over medium heat. Serve in portions, garnished with chopped herbs.

Boiled mushrooms (porcini, boletus, etc.) - 800 grams,
Sour cream 100 - 150 grams,
Onions - 1 onion (large),
Salt and black pepper to taste
Butter - 3 tbsp. spoons.

Cooking process:

I used already boiled mushrooms for frying, but if you don't have any, you will need to boil them. To do this, pour raw and peeled mushrooms with water (preferably boiling water) and put on fire, then bring the mushrooms to a boil, reduce the heat and cook for another 20 minutes. If you wish, you can salt the mushrooms, you also need to do this if you will not immediately use boiled mushrooms (so that they do not disappear). Then we drain the water and rinse the mushrooms.

Now you can start cooking the fried mushrooms.

Put butter in a preheated pan and add the pre-cooked mushrooms. I love it when mushrooms are coarsely chopped, but if you want you can chop them the way you like.

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

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

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

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

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

From time immemorial, people have used the gifts of the forest, so it was and is. Most importantly, when picking mushrooms on your own, try to pick them away from highways and cities, since mushrooms, like a sponge, absorb all the poisons that can cause poisoning. You should also know what kind of mushrooms you are collecting, so as not to end up in the hospital with the same poisoning, which can, unfortunately, be fatal. In order not to talk about the bad, when gathering for mushrooms, we take with us an inveterate mushroom picker, and then your mushroom picking will be successful!

Now I wanted to talk about some of the tricks you need to know when cooking mushrooms:

In order for the mushrooms to not lose color during cooking or frying, you need to sprinkle them lightly with lemon juice, but do not overdo it, otherwise they will become sour;
It is better to cook fried mushrooms in butter, it gives a special aroma to the finished dish;
In order for the mushrooms to remain soft, you need to fry them over medium heat, avoid strong heat, it will make the mushrooms tough;
Do not store ready-made mushroom dishes for a long time, maximum 10 hours, and then in the refrigerator.

Thanks to Slavyana for the recipe and step-by-step photos of fried mushrooms.

Bon appetit Recipe Notebook wishes!

Fried mushrooms are delicious and nutritious. very beloved by most people around the world. But, in order to deliciously fry mushrooms, it is necessary to correctly observe the cooking technology. First of all, this 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 foliage remains are removed from the mushrooms.

How to fry mushrooms

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

So, the mushrooms are boiled, then you should cool them and chop finely. It should be noted that mushrooms, for all their deliciousness, are difficult for the body to assimilate. To do this, you need to cut the mushrooms smaller.
Then comes the process of frying the mushrooms in a pan. To do this, heat the pan, add oil to it to taste, you can vegetable, you can melt it. Heat the oil and add the chopped mushrooms to it, salt and fry for about half an hour, stirring constantly. Mushrooms fried in this way are suitable for soup, pickle, filling with potatoes for a pie. That is, with the help of other vegetables and leafy greens, you should give the mushrooms a richer flavor. Onion serves as such a vegetable.

Ingredients for Peking Cabbage Salad with Fried Champignons:

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

Cooking Peking cabbage salad with fried mushrooms.

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 set to marinate.
Fry prepared champignons in oil until tender, cool and put in pickled cabbage
Stir the salad, add 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.

Peel the mushrooms, 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 the mushrooms, add onions to them, salt, mix and fry a little more.

Ingredients for fried porcini mushrooms with pearl barley:

mushrooms - 1000 gr.,
onions - 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 the pearl barley until tender.
Boil porcini mushrooms, chop finely and fry with onions.
Put a layer of pearl barley porridge in a dish or stewpan, greased with fat, a layer of mushrooms on it, salt, coat with sour cream on top and bake in the oven.

You can prepare this dish in ceramic portion pots.

Freezing mushrooms is an advanced method of preparing semi-finished products for the winter. To make the cooking process take a little time, you need to work properly in the fall, during the period of laying the 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.
Recently, grocery stores have begun selling frozen mushrooms in small packages and by weight. As a rule, raw materials have already passed complex technological processing. You can only rinse them a little with water and put them on a small fire without defrosting. During the cooking process, a lot of juice with melted ice will stand out. Mushrooms are lightly boiled in their own juice. After the liquid has evaporated, fry the mushrooms with onions in the usual way.

For fried mushrooms to be tasty, juicy, beautiful and with a non-transmittable aroma, any housewife should know how to fry mushrooms deliciously. Throwing them into the 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 you need for fried mushrooms

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

How to cook fried mushrooms

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

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

Add butter to the pan, so that the bottom of the pan is completely covered. Champignons should be put in a dry hot frying pan and fry mushrooms - champignons for several minutes, stirring constantly. Only then add the 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 turn golden brown, and a delicious aroma will appear. Excess water will evaporate from them. Therefore, do not cover the mushrooms with a lid.

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

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

Fried mushroom sauce

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

Garlic
Olive oil
Balsamic vinegar

Chop 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. The fried mushroom sauce is ready. It is seasoned with delicious fried mushrooms before serving.

Now you know how to fry mushrooms deliciously. Do not believe it, check it out! Relatives will definitely appreciate your efforts. From one appearance, saliva will run, and what a scent!

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 skillet, 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 frying. How to fry mushrooms? Basically, all mushrooms are fried in the same way.

How to fry mushrooms properly

Clean and wash the amount of mushrooms you will be cooking.
Boil the mushrooms in salted water halfway through (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, or baked in an omelet. Often mushrooms are cooked in sour cream or tomato sauce. Choose any method, find the recipe, and go! We will consider the most classic option.
After boiling, use a colander to free the mushrooms from the water.
Take three medium-sized onions and finely chop them.
Grind two carrots with a coarse grater.
Heat a frying pan on the stove, add vegetable oil and fry the onions for five minutes.
Next, add the carrots and sauté until golden brown.
Add mushrooms, pepper, salt to taste. Cook 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. Frying champignons for dinner means pleasantly surprising your family and friends.

How to fry mushrooms champignons

Rinse the mushrooms well.
Boil the mushrooms in salted water for 10-20 minutes.
Next, chop the mushrooms into slices. Start with legs, end with hats.
Transfer the crumbled mushrooms to the pan and fry until golden brown and the excess moisture evaporates.
When golden brown, add butter to add a delicate flavor to the mushrooms.
Fry the mushrooms for about 7-10 minutes, stirring occasionally.
Season the mushrooms with salt a few minutes until 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 is 5-10 minutes. If you personally have frozen mushrooms and are sure of their purity, you can skip this point.
Pour the mushrooms into the pan, fry them until all the water has boiled away.
When the liquid has evaporated, add the sunflower oil, finely chopped onions, salt and pepper.
Fry the mushrooms for 10-15 minutes over medium heat.
Add sour cream and simmer mushrooms for 7 minutes.
That's all! So you can fry frozen mushrooms deliciously!

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

Recipe 1 - Stew with honey agarics

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

Boil honey mushrooms for a few minutes and cut them into large slices.
Chop the onions and fry in oil until golden brown.
Fry the mushrooms in a skillet for 3 minutes.
Take two glasses of water, mix tomato paste with liquid (a few spoons). Add one spoonful of sugar and one spoonful of vinegar to the mixture.
Put honey mushrooms in a baking dish, top with sweet peppers, previously cut into strips. 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 - Porcini 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 undergoing primary processing, 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 larger ones in half.
Spoon the breadcrumbs into a separate dish.
Then follow this algorithm: add a large amount of vegetable oil to the pan, heat it; Dip each mushroom in batter, then in crackers and fry in a pan until golden crisp.

Here's how you can 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 holiday menu.

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

When it comes to the benefits of mushrooms, then you can talk a lot, because forest gifts are real treasures of minerals and protein. In a lean diet, they are quite capable (almost completely) of replacing meat, and even making healthy competition for vegetables.

But, with all this, it is worth noting that mushrooms consist of more than 90% of ordinary water, which makes them an 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 aromatic, tasty, and very quick and easy to roast.

Fry the caps cut into slices or slices in a frying pan over moderate heat for no more than 10 minutes. You do not need to cover the container with a lid. If you like mushrooms fried to a crunch, then the fire can be increased.
Frozen mushrooms should be cooked for 10 to 15 minutes. First, over medium heat, wait for the liquid to evaporate, and then slightly increase the gas, add oil and fry until blush.
Before frying, canned champignons from canned food must be rinsed from the marinade, discarded in a colander, and then fry over high heat for 5 minutes.

Honey mushrooms and chanterelles

Fresh mushrooms and chanterelles must 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. 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 tender for 10-15 minutes.

The most favorite and best trophies for most mushroom pickers are porcini mushrooms. You can cook them at home very quickly, literally in 10 minutes. Fry the caps and legs, cut into arbitrary slices, 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, add fire 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.

Wash and dry the 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 mushrooms with onions, add 2-3 tablespoons to the container. sour cream, ¼ st. water, salt and spices to taste, and then simmer russules (oyster mushrooms) for another 10 minutes on low gas under a lid.

How to fry boletus and boletus

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

As a rule, the forest "catch" is quite voluminous and it is impossible to eat or pickle all the trophies at once. Therefore, many mushroom pickers boil peeled mushrooms and store them for 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 volushki have a specific bitter taste, therefore, 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 boiling, you can send milk mushrooms (waves) to a frying pan preheated at medium heat. 10-15 minutes for a golden brown crust will be enough.

Flywheels, boletus, aspen

The most popular forest "inhabitants" - aspen, boletus and flywheels should always be boiled before frying.
Boil 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 heat well.

As soon as the smoke starts, put the mushrooms in a skillet 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, you can add them 10 minutes before the end of cooking.

Chanterelles, honey agarics, boletus

Butterlets require a short 10-minute boil, or they can simply be stewed in a pan under the lid until the liquid evaporates over low heat, and only then, adding 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 put them on a sieve.

edible, those used for food;

medicinal, from which they prepare serums, tinctures and important medications, including antibiotics (penicillin) and hallucinogenic, psychoactive substances;

pesticides used for agricultural purposes.

Fry mushrooms according to the rules

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

Zhanna Pyatirikova