Mushrooms for frying. How to fry mushrooms in a frying pan - recipes. Mushrooms in sour cream sauce

Frying is one of the easiest ways to cook mushrooms. Having mastered it, you will be able to make amazingly tasty dishes from any forest products. There are incredibly many recipes for cooking fried mushrooms. Every housewife should take note of some of them.

How to fry mushrooms

First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled first, others can be cooked straight away. You can pour boiling water over them several times and immediately fry the following:

white;
oyster mushrooms;
boletus;
Champignon;
boletus;
saffron milk caps;
honey agaric;
umbrellas;
chanterelles.

Be sure to find out how to properly fry mushrooms of the variety you have. Butter must be boiled for a quarter of an hour before cooking. This applies to both larch and ordinary varieties. You can fry the russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible can only be cooked in a frying pan when boiled. These include ordinary and conical morels, greenfinches, svinushki, and rows.

Before cooking or directly frying, mushrooms should be sorted and washed. Damaged ones are thrown away, areas with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned using one method or another. It is advisable that mushrooms be fried in unflavored vegetable oil, butter or lard. The fire should be medium. You can drain the released juice or wait until it evaporates on its own. Salt at the very end.

Fried mushroom recipes

You already know the general principles of preliminary preparation of the main ingredient. Next you should talk about what foods, seasonings and sauces mushrooms are combined with. Parsley, dill and basil, onions, and garlic go well with them. You can add sour cream, potatoes, canned vegetables. Some types of meat are excellent, for example, chicken, pork. Mushrooms cooked in batter or breading are very tasty. Remember a few of the most successful recipes.

Butter

These mushrooms are very popular. Fried butternuts turn out crispy, it seems as if they are springy in the mouth. Goes great with sour cream. Butter must be boiled briefly before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky mush. Remember how to cook butter in a frying pan.

Ingredients:

boletus – 600 g;
salt – 1.5 tsp;
onion – 1 large head;
vegetable oil – 100 ml;
carrot – 1 medium;
sour cream – 3 tbsp. l.

Cooking method:

Clean the boletus and wash it well. Cook in salted water for a quarter of an hour from the moment it boils.
Heat the oil in a frying pan. Place the butter in a colander and fry over high heat for 10 minutes. Don't stop stirring them.
Peel the vegetables. Chop the onion and grate the carrots. Stir in butter. Fry for another 5 minutes. Add some salt.
Season the dish with sour cream, stir and turn off after a minute.

Champignon

The dish prepared according to the following recipe turns out to be very piquant due to the range of spices included in the composition. Fried champignons can be a complement to meat and boiled potatoes. It is worth noting that champignons are the easiest to cook. They do not need to be boiled, soaked, or even peeled before cooking. It is advisable to choose small champignons so that they are well saturated with seasonings.

Ingredients:

small champignons – 750 g;
salt;
garlic – 4 cloves;
balsamic vinegar – 1.5 tsp;
ground rosemary – 3 tsp;
parsley – 150 g;
red pepper - pod.

Cooking method:

Rinse the champignons thoroughly. Cut each into two halves.
Fry the champignons with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
Transfer the champignons to a deep container. Pour vinegar, add chopped pepper and parsley, and salt. Mix well and serve.

White mushrooms

A very tasty dish that even a beginner can prepare. Porcini mushrooms fried in sour cream are tender, soft, and look appetizing, as you can see by looking at the photo where they are shown. Before cooking, they need to be boiled for 10 minutes, or soaked in salt water for half an hour. This is necessary so that all harmful substances and bitterness are removed from them.

Ingredients:

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

Cooking method:

Clean and wash the mushrooms. Boil them for 10 minutes. or fill with salt water for half an hour.
Chop the onion. Cut the mushrooms.
Heat oil in a frying pan. Fry the onion until transparent, stirring. Do not cover with a lid.
Add porcini mushrooms and cook for a quarter of an hour. Salt and pepper.
Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for a family dinner.

Ingredients:

milk mushrooms – 0.75 kg;
salt;
onion – 300 grams;
dill - a bunch;
potatoes – 1 kg;
vegetable oil – 300 ml.

Cooking method:

Wash the milk mushrooms and sort them out. Fill with cold water, add salt, and soak for at least three hours.
Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until the potatoes are fully cooked.

How to fry frozen mushrooms

It's very easy to do. If you picked your own mushrooms, cook them before freezing. At low temperatures, the product can be stored for a very long time without losing its beneficial properties. Before frying frozen mushrooms, you don’t even need to defrost them; you can cook them right away. If you have some of this product in your refrigerator, remember what to do with it.

Ingredients:

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

Cooking method:

Heat vegetable oil in a frying pan. Place honey mushrooms on it and simmer over low heat for a little more than five minutes. They must be covered with a lid.
Turn the heat to medium. Simmer the honey mushrooms for the same amount of time, but without a lid.
Add chopped onion to the pan.
Potatoes need to be cut into strips. Place it in the pan five minutes after the onion. Fry for a quarter of an hour over medium heat.
Salt the dish, pepper, mix with chopped dill. Fry for a couple more minutes, then remove from heat.

boletus

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

Ingredients:

boletus - 0.75 kg;
pepper, salt;
garlic – 2 cloves;
vegetable oil – 3 tbsp. l.;
onions - 2 large.

Cooking method:

Clean and wash the boletus mushrooms, remove the sections on the stems. Cook for 20 minutes in salted water.
Cut the boletus into pieces.
Heat oil in a frying pan. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
Place the boletus mushrooms in the frying pan. Fry them, stirring until the excess liquid evaporates.
Cut the onion into half rings. Place it on the frying pan. Stir. Remove the dish from the heat when the onions turn golden.

How to fry dried mushrooms

This product is also very easy to prepare. Before frying dried mushrooms, they are soaked in water for a couple of hours. During this time, they swell, become soft and increase in volume. Soon you will get acquainted with a recipe that suggests cooking them in batter. This dish is very appetizing. Can be served with potatoes, pasta, porridge.

Ingredients:

dry mushrooms – 0.2 kg;
salt pepper;
egg – 1 pc.;
vegetable oil – 2 tbsp. l.;
breadcrumbs - 2 tbsp. l.

Cooking method:

Fill the mushrooms with cold water just above their level and leave for a couple of hours. Then strain them and dry them.
Beat the egg well, add salt and pepper. Place the breadcrumbs into a suitable bowl.
Heat the vegetable oil well in a frying pan.
Dip each mushroom first in the egg, and then in the breading mixture, and place in a frying pan.
Fry without a lid for half an hour, turning on different sides. Make the heat 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, peeled, and the skins are removed from the legs and caps. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavor notes. Fried russulas look great, so you can even serve them on a holiday table. If you don't believe me, take a look at the photo of them.

Ingredients:

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

Cooking method:

Peel the russula, wash, and chop coarsely.
Chop the onion, chop the greens. Crush the garlic.
Heat vegetable oil in a frying pan. Fry the onion in it until golden brown. Then add the russula and sprinkle them with lemon juice. Fry for a quarter of an hour.
Salt the dish, pepper, add bay leaf and sour cream. Mix the russula. Cook over low heat, covered, for a quarter of an hour.
Before turning off, stir in garlic and fresh chopped herbs.

Oyster mushrooms

Very tasty product. Oyster mushrooms are one of the most commonly found types of mushrooms in stores. They are very easy to prepare. Before frying oyster mushrooms, they do not need to be soaked or peeled. They turn out soft with a slight crunch. You can serve fried oyster mushrooms with any side dish. If you look at the photo of these mushrooms, you will understand that they look great, so they can even be present on the holiday menu.

Ingredients:

oyster mushrooms – 750 g;
vegetable oil – 4 tbsp. l.;
sour cream – 300 ml;
salt – 0.5 tsp;
marjoram – a couple of pinches;
onion – 1 large head;
ground black pepper – three pinches;
garlic – 1 clove;
nutmeg – 0.5 tsp;
carrots – 1 large.

Cooking method:

Wash and dry the oyster mushrooms. Cut them into equal pieces.
Peel the vegetables. Chop the onion and grate the carrots. Crush the garlic.
Heat vegetable oil in a frying pan. Fry onions in it. When it becomes translucent, add carrots. Fry over medium heat until the vegetables soften.
Place oyster mushrooms and garlic in a frying pan and stir. Cook for a quarter of an hour.
Salt, pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover with a lid. Remove the oyster mushrooms from the heat after five minutes.

Find out other recipes.

Video

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

How to fry mushrooms

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

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

Ingredients for Chinese cabbage salad with fried champignons:

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

Making a salad of Chinese cabbage with fried champignons.

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

Ingredients for mushrooms fried with onions:

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

Cooking fried mushrooms with onions.

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

Ingredients for fried porcini mushrooms with pearl barley:

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

Cooking fried mushrooms with pearl barley.

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

You can prepare this dish in portioned ceramic pots.

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

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

What you need for fried mushrooms

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

How to cook fried mushrooms

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

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

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

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

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

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

Sauce for fried mushrooms

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

Garlic
Olive oil
Balsamic vinegar

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

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

Secrets of delicious fried mushrooms

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

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

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

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

How to properly fry mushrooms

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

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

How to fry champignon mushrooms

Rinse the champignons thoroughly.
Boil the mushrooms in salted water for 10-20 minutes.
Next, chop the mushrooms into slices. Start with the legs and end with the caps.
Place the chopped champignons in a frying pan and fry until golden brown and excess moisture has evaporated.
After the crust appears golden brown, add butter to give the champignons a delicate taste.
Fry the mushrooms for about 7-10 minutes, stirring as you go.
Salt the champignons 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 is 5-10 minutes. If you have personally frozen mushrooms and are confident in their purity, you can skip this point.
Place the mushrooms in a frying pan and fry them until all the water has evaporated.
When the liquid has evaporated, add sunflower oil, finely chopped onion, salt and pepper.
Fry the mushrooms for 10-15 minutes over medium heat.
Add sour cream and simmer the mushrooms for 7 minutes.
That's all! This way you can deliciously fry frozen mushrooms!

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

Recipe 1 - Stew with honey mushrooms

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

Boil the 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 frying pan.
Take two glasses of water, mix tomato paste (several spoons) with the liquid. Add one spoon each of sugar and vinegar to the mixture.
Place the honey mushrooms in a baking dish and place sweet peppers, pre-cut into strips, on top. Pour all this over the already prepared tomato sauce. After all this, pepper and salt your dish.
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 previous recipes, boil the mushrooms (you can use frozen ones) in salted boiling water.
While the mushrooms are undergoing primary processing, prepare the batter. To do this, whisk the following ingredients: a glass of milk, a couple of eggs, 2 tablespoons of flour, a pinch of salt.
Remove the mushrooms from the pan and cut the larger ones in half.
Place breadcrumbs in a separate dish.
Next, follow this algorithm: add a large amount of vegetable oil to the frying pan, heat it up; Dip each mushroom in batter, then in breadcrumbs and fry in a frying pan until golden crisp.

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

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

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

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

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

How many minutes to fry mushrooms in a frying pan

Champignon

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

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

Honey mushrooms and chanterelles

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

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

Shiitake, enoke, eringi

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

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

Oyster mushrooms and russula

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

How to fry boletus and boletus mushrooms

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

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

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

Milk mushrooms and volnushki

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

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

Flywheels, boletus, boletus

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

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

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

Chanterelles, honey mushrooms, boletus

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

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

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

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

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

edible, those that are used as food;

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

pesticides used for agricultural purposes.

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

Frying mushrooms according to the rules

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

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

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

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

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

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

Zhanna Pyatirikova

Hello, dear readers!

All my adult life I believed that this was simply a mandatory combination for the success of a mushroom dish. It turned out that there was nothing of the kind. And I have to tell you that it works faster without a bow.

Any mushrooms are suitable for this method of cooking: wild mushrooms and champignons too. But I haven’t experimented with oyster mushrooms yet, so I won’t talk about them. And when I try it, I'll add a suggestion here.

It seems to me that the main secret of this recipe is the excellent combination of thyme and garlic. There is no other way to explain the amazing aroma of these simple mushrooms.

So let's begin...

Ingredients

500 g mushrooms (white, chanterelles, champignons)
2 cloves garlic
2 tablespoons cold pressed olive oil
A few sprigs of parsley
A few sprigs of thyme

Preparation

If you have fresh mushrooms, then you need to wash them, making sure that there is no soil left on the stems and remove all spoiled parts.

I had frozen wild mushrooms (or rather a mixture of them), so I first defrosted them.

As I already wrote, you can also make champignons using this recipe – they also turn out very tasty.

Then you need to heat a tablespoon of vegetable oil (preferably olive) in a frying pan. And how long to fry the mushrooms? – Fry for 8-10 minutes over medium heat.

Meanwhile, peel the garlic cloves and chop the parsley.

Reduce heat, add remaining butter, whole garlic cloves and thyme. And here you can already add salt and sprinkle with ground black pepper. Fry for another five minutes, and then sprinkle with chopped parsley at the end.

That's all. No onions for you, nothing else.

The only thing in this recipe that is not very pleasant is the fact that we only sell Israeli thyme, and it is quite expensive, as for an herb. Considering that you usually need several sprigs of it in a dish, the rest used to simply disappear in the refrigerator, which caused me great regret when I again saw thyme on the grocery list.

But this time I froze everything that was left. And now I use frozen thyme sprigs. If you, like me, are confused by this moment, then use freezing.

Serve these mushrooms simply with black bread croutons.

Good luck in the kitchen and bon appetit!

Many housewives, especially beginners, prepare their dishes according to recipes that they find in a variety of ways. So, in the list of ingredients of many recipes there are mushrooms, and the cooking technology says that they need to be fried. And what? And that is all. Not a single culinary instruction gives a clear sequence of how to fry mushrooms. There may, of course, be a few tips that can actually be applied in the process itself, however, in practice we understand that this is not enough. So, in this article, let's figure out how to deliciously fry mushrooms so that they become the highlight of the dish you prepare.

The process, as a rule, does not cause any difficulties, so even an inexperienced housewife can handle it.

Like Option 1

For this you will need onions - cut them into half rings and set aside. Now start preparing the frying pan in which you are going to fry the mushrooms. To do this, pour vegetable oil into it and wait until it heats up. When this happens, pour a third of the chopped onion into it, and after three minutes after the start of frying, add the mushrooms to the onions, after turning up the heat. Immediately try to stir the contents of the pan well and leave to fry.

During cooking, mushrooms produce a lot of juice, so they are more likely to be stewed in their own juice. Do not try to cover them with a lid at this time! You only need to cook in an open frying pan, since you need to get rid of the resulting juice - it just needs to evaporate. At the moment when the mushrooms and onions are sufficiently fried, reduce the heat and try to keep track of the moment when the moisture evaporates completely. At this very moment you need to pour out the rest of the chopped onion. Only then can you cover the frying pan with a lid so that the contents are saturated with onion taste and aroma. The main thing is to reduce the heat to a minimum.

Now your task is to periodically stir the mushrooms until they are completely cooked.

How to fry mushrooms. Option 2

This version of the heat treatment of mushrooms differs significantly from the previous one. If you don’t know how to fry, you can use this recipe - it’s just perfect for them.

Before the cooking process, you need to prepare the mushrooms - to do this, wash and peel them. Then cut them into the size you need. In order for everything to turn out very tasty in the end, before frying, boil the mushrooms in salted water for five minutes. Do not keep them in water after you turn off the stove - take them out immediately and start rolling them in flour.

Meanwhile, prepare a frying pan by placing it on the stove and melting the butter. As soon as this happens, place the mushrooms on it and cook until a golden crust appears on them.

Now start processing the onions. To do this, cut it into half rings or strips and fry in vegetable oil until golden brown.

When the onion is ready, add it to the mushrooms and stir thoroughly. Now pour sour cream into the frying pan (if you took half a kilogram of mushrooms, then half a glass will be enough) and bring it to a boil, turn off the stove.

Now the prepared mushrooms can be served.

If you don't want to serve mushrooms as a separate dish, you can fry them in the same way, but without adding sour cream at the end - this way you can add them to a salad or soup, for example.

Now, knowing how to fry mushrooms, and having done it in such a way that they turn out tasty, you can add them to salads, soups, pies and other dishes whose recipes include this.

Frying is the most common way to prepare this product. And besides this, it is the lightest. Having learned the basics of frying mushrooms, anyone can prepare the most delicious dishes from forest gifts. There are a huge number of such recipes. Any housewife should have several in stock. But you need to know how to fry mushrooms in a frying pan to make them tasty.

How to cook mushrooms correctly

The first step is to determine the category of this product. This is because some varieties of mushrooms need to be pre-cooked. And some can be immediately sent to the frying pan.

Mushrooms that do not require boiling can be scalded several times with boiling water. These are porcini mushrooms, boletus mushrooms, chanterelles, oyster mushrooms, champignons, etc. Butter mushrooms, on the contrary, must be boiled for 15 minutes.

Russula can be boiled for 5 minutes. As for such a category as conditionally edible mushrooms, they must first be boiled and only then fried. These include morels, pigweeds, and greenfinches.

Before you begin the cooking process, you need to sort out and wash the mushrooms, and throw away any spoiled ones. If there are minor damages, they are cut off. Mushrooms should be fried in sunflower oil, which is odorless.

You can also use butter. This product needs to be cooked over low heat. If juice is released, you can pour it out of the frying pan, or you can wait for it to evaporate. Salt should be added when the dish is almost ready.

Several recipes

So, after familiarizing yourself with the general rules for preparing and cooking mushrooms, you can go directly to the recipes. First of all, you should remember the products with which The most compatible mushrooms are:

Mushrooms go great with pork and chicken. They taste great in batter and breading.

This type of mushroom is extremely popular. This is because when fried, the butter comes out crispy. Goes great with sour cream.

They need to be boiled before frying. You need to fry the boletus in a frying pan without a lid, turning on high heat, otherwise they may turn into a sticky, unappetizing mass.

You will need:

mushrooms, 600 g;
a little salt;
one large onion;
vegetable oil, 100 g;
one medium sized carrot;
three tbsp. spoons of sour cream.

Figuring out how to properly fry mushrooms is not difficult. If you learn how to fry mushrooms, they can become your signature dish. It will decorate any holiday table, delighting guests.