How to properly fry boiled mushrooms. How to fry mushrooms

How to quickly and easily fry fresh mushrooms? Just dry them in a hot frying pan without fat!

In my opinion, this is the easiest way to cook any fresh mushrooms. I've been using it for years and it's called "dry roast". Place the chopped champignons in a hot frying pan and cook them without adding oil, sauce or any other liquid. Once heated, they will begin to release liquid and cook in their own juices.

At the end of cooking, after about 5-10 minutes, you can add a small amount to them for flavor. But frying them in itself does not require a drop of fat. Just a heated frying pan!

This is just a great way to prepare mushrooms for use in recipes that already contain a decent amount of fat.

See also:

How to fry mushrooms without oil?

Use fresh mushrooms; stale, slightly dried mushrooms will not have enough moisture for this method of preparation.

For frying, I use cast iron or non-stick anodized aluminum cookware. The main thing is to mix the mushrooms well at the very beginning of cooking so that they do not stick to the hot metal.

Ingredients:

200-400 grams of fresh mushrooms (champignons, cremins, porcini mushrooms).
Salt. (not necessary)

Optional equipment:

Pan
Spatula

Cooking method:

Place chopped mushrooms in a hot frying pan

Peel fresh mushrooms and cut them crosswise into slices half a centimeter thick.
Place a frying pan on the stove and heat it at high temperature.
Place the chopped mushrooms in the pan and stir.
Reduce heat under skillet to medium.

Fry the mushrooms, stirring frequently

As soon as the mushrooms heat up to a certain temperature, they will begin to release moisture abundantly. You want to evaporate more liquid without turning them into crackers. To do this, adjust the temperature under the pan so that they do not dry out or fry too quickly.
The entire frying process will take you about 5-10 minutes.
When almost all the liquid has evaporated, remove the pan from the heat, add a little oil and salt, sprinkle with pepper and chopped parsley and mix well.
You can also use mushrooms prepared this way in other recipes.

Bon appetit!

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

Cooking features

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

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

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

Fresh porcini mushrooms fried in a frying pan

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

Cooking method:

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

How to fry dried boletus mushrooms

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

Cooking method:

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

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

How to fry salted porcini mushrooms

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

Cooking method:

Remove the boletus from the brine and rinse thoroughly under running water. Fill 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 frying pan without a lid until excess moisture has evaporated.
Cut the onions into small pieces and place in a frying pan, fry along with the mushrooms until the onions acquire a golden hue.
Cover with a lid and simmer for 5 minutes.

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

Porcini mushrooms fried with potatoes

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

Cooking method:

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

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

Porcini mushrooms fried with egg

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

Cooking method:

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

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

Porcini mushrooms fried in sour cream and wine

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

Cooking method:

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

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

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

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

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.

Mushrooms are unique products.

Even in nature their place is not precisely determined.

Some believe that mushrooms are plants due to the similarity of their lifestyle, others classify them as a separate subclass. And all because mushrooms have special differences.

And one of them is a high protein content, something that few plants can boast of. Moreover, this quality is combined with low calorie content.

It is these properties that make mushrooms a very valuable culinary product.

Porcini mushrooms and a number of others successfully compete with meat in terms of the amount of protein. In addition to their nutritional value, many value mushrooms simply for their pleasant taste.

There are many types of edible mushrooms and, accordingly, a huge number of dishes made from them.

The simplest thing is fried mushrooms with onions. But even this recipe has many variations.

Basic principles of cooking fried mushrooms with onions

Fried mushrooms can be used as an independent dish, an appetizer, a side dish, a base for other, more complex recipes, as well as a preparation for the winter.

Based on the huge variety of mushrooms, almost any of them can be fried. The most popular mushrooms for this purpose are champignons, white mushrooms, saffron milk caps, oyster mushrooms, chanterelles and many others.

Be sure to make sure that the mushrooms are edible before cooking! This applies to those collected independently or purchased from private individuals.

These gifts of nature must be thoroughly cleaned of dirt, grass leaves, and rinsed well. Many mushrooms are soaked for several hours or even days - this applies to those that contain bitterness.

Most often, recipes suggest boiling mushrooms first - depending on the type, for 15-30 minutes. Particularly delicate ones, such as champignons, do not need to be boiled.

Boiled mushrooms are placed in a colander to drain the water, and then cooked in accordance with the recipes.

Onions will be a great addition when frying mushrooms. In addition, it is possible to enrich this dish with various other vegetables - potatoes, carrots, sweet peppers, tomatoes.

Mushrooms and onions are usually fried in vegetable oil; at the end it’s very tasty to add a piece of butter or a few spoons of sour cream.

You need to fry the mushrooms and onions over moderately high heat so that the moisture evaporates, but the mushrooms do not burn.

For convenience, recipes are given based on the mass of the main product - 500 g of mushrooms. This is enough for two or three servings. If necessary, the amount of ingredients can be increased or decreased.

Basic recipe for fried mushrooms and onions

This dish can be the basis for further culinary delights, as well as a wonderful appetizer or the basis of lunch or dinner. It couldn't be easier to prepare; the main thing here is mushrooms, onions, and butter.

Ingredients

500 g of any edible mushrooms suitable for frying - chanterelles, saffron milk caps, white mushrooms, champignons

Large onion

50 ml refined oil

Salt, dill.

Cooking method

Prepare the mushrooms - peel, boil depending on the type, remove excess moisture, cut into slices or cubes.

Chop the onion into half rings or finely chop – as desired

Heat the oil in a frying pan, add the onion and fry until translucent.

Add mushrooms to the pan.

Fry, stirring occasionally, until excess moisture has evaporated and the mushrooms and onions begin to brown.

Add salt and mix well; thanks to the salt, some more moisture will come out of the mushrooms.

Cover the pan and continue cooking for about 10 minutes. Stir occasionally.

Turn off the heat, add a handful of chopped fresh dill to the mushrooms, stir again.

Serve with potatoes in any form, rice, pasta or simply as a separate dish.

Fried mushrooms with onions in sour cream - from a collection of favorite recipes

Adding sour cream makes mushrooms fried with onions more tender, more aromatic, and saturates them with additional flavors.

Ingredients

500 g of mushrooms, saffron milk caps are best, but any other will do

Large onion

50 ml sunflower oil, unrefined if possible

2 or more tablespoons of sour cream

Ground black pepper.

Cooking method

Wash the saffron milk caps thoroughly, clean out the lower lamellar part of old mushrooms, and just wash young mushrooms well enough, changing the water several times.

Boil for 20 minutes in slightly salted water, drain, and let cool slightly.

Cut into slices or strips.

Cut the onion into small cubes.

Add onions and mushrooms to a frying pan with hot oil at the same time, cover with a lid.

After 5 minutes, when the contents have warmed up and given a lot of moisture, remove the lid.

Add salt to the mushroom mixture and leave to fry.

Monitor the condition of the mushrooms, stirring them periodically.

When there is no water left and the mushrooms and onions begin to fry, you need to be especially careful to avoid burning.

After frying the ingredients evenly, add pepper to taste and add sour cream.

Cover the pan again, hold for five minutes, stir the contents so that the melted sour cream is evenly distributed throughout the dish.

Turn off, hold for a couple of minutes and can be served with any side dish.

Fried mushrooms with onions plus cheese - a simple version of julienne

An exquisite dish that comes from French cuisine called julienne is actually not that difficult to prepare. Regular fried mushrooms with our favorite onions are complemented with cream and cheese. Simple and quick, perfect for a holiday table.

Ingredients

500 g mushrooms – champignons or others

Large onion head

Clove of garlic

200-300 g hard cheese

A glass of medium fat cream

30 ml olive oil

Black pepper, preferably freshly ground.

Cooking method

Fry the mushrooms with onions as in any usual recipe. If these are champignons, especially store-bought ones, you don’t have to boil them, just wash them.

Cut into large pieces.

Grate the cheese.

On the contrary, chop the onion quite finely.

Fry the onion in olive oil until lightly golden, add the mushrooms and leave uncovered for 10 minutes, stirring.

Add salt, pour in cream, pepper, and let it boil.

Place the mixture in a container for further cooking. This can be an oven dish, special small cocotte makers, and if you don’t have an oven, you can continue cooking in the same frying pan.

Place a layer of cheese on top. Place the mold or cocotte pan in the oven over medium heat.

When the cheese melts and begins to brown slightly, the dish is ready.

If there is no oven, cover the frying pan with mushrooms and cheese with a lid and hold for 10 minutes over medium heat until the cheese melts.

Serve with fresh bread. However, domestic housewives often use julienne as mushroom goulash, serving it with mashed potatoes or other side dishes. It's a matter of taste here.

Fried mushrooms with onions and carrots – the taste of grandma’s caviar

Mushroom caviar from a jar with a slice of white or rye bread is for many a taste of childhood, a memory of grandmother’s preparations. In fact, you can quickly and easily prepare this dish using the mushrooms you have on hand.

Ingredients

500 g of mushrooms, preferably dense ones - oyster mushrooms, subtopolin mushrooms, chanterelles, saffron milk caps, honey mushrooms

2 medium onions

2 medium carrots

3 cloves garlic

Bay leaf

5 allspice peas

Salt, ground black pepper

Oil, preferably with unrefined sunflower flavor.

Cooking method

Cook the mushrooms until half cooked: soak, peel, rinse, and boil.

Grind them in a more acceptable way: pass through a meat grinder or chop with a knife. You can use a food processor with a suitable attachment to help.

Grate the carrots on a medium grater.

Chop the onion.

Pour oil into the pan. Unrefined oil should not be allowed to get too hot. As soon as it heats up, immediately add mushrooms and vegetables.

Fry, stirring, for several minutes and cover with a lid.

After 10 minutes of simmering, remove the lid, add salt, add bay leaf, peppercorns and keep on fire until the onion begins to fry.

The last ingredients – ground pepper and chopped garlic – add to the pan, stir, turn off, and leave covered.

This version of mushroom caviar can also be consumed hot, but it is best served warm or cold. Suitable for sandwiches.

Omelette with fried mushrooms and onions

By adding milk and eggs to fried mushrooms and onions, we get a complete, hearty, tender dish. An excellent option for a hearty breakfast.

Ingredients

500 g of mushrooms – tubular mushrooms such as porcini, boletus and aspen are good for this recipe

Large onion

50 ml sunflower or olive oil

3 or more eggs

Milk at the rate of one tablespoon per egg

Fresh greens.

Cooking method

Cut the peeled mushrooms into small slices and boil in salted water.

Place in a colander and hold, shaking occasionally - tubular mushrooms retain a lot of moisture.

Fry the onion, chopped into half rings, in oil.

When the onions are golden, add the mushrooms and fry, stirring occasionally, for 20 minutes.

Mix eggs with milk, add salt, add finely chopped greens to the mixture.

Pour the egg-milk mixture into the mushrooms, stir gently so that it penetrates to the bottom and keep on the fire until tender for about ten minutes under the lid.

You can place the container with the mushrooms and egg mixture in the oven and finish cooking there.

Serve hot in portions or cool and cut into pieces.

Zucchini-mushroom fried with onions and tomatoes

This is a dish reminiscent of a vegetable casserole with mushrooms. Nourishing, juicy, rich in various flavors, with a spicy cheese note. Due to the butter and cheese, the dish is high in calories, but the zucchini and tomato add freshness to it. It would go well with potatoes or pasta.

Ingredients

500 g of any mushrooms

2 onions

2 red, not too sweet tomatoes

1 small young zucchini

2 cloves garlic

100 g hard cheese

Spices to taste

Sunflower oil.

Cooking method

Prepared mushrooms - peeled and boiled - cut into slices and fry in a small amount of sunflower oil. Set aside.

Also fry the chopped onion. Add to mushrooms.

Cut the zucchini into half circles and quickly fry in hot oil so that it does not become saturated and greasy. Add mushrooms and onions.

Thinly slice the tomatoes, crush the garlic with a knife and chop. Add to remaining ingredients.

Salt the mixture and add spices, keep on fire for 5-7 minutes, stirring gently.

Remove from the stove, place on plates or place on one dish and sprinkle with grated cheese so that it has time to melt. Serve immediately.

Fried mushrooms with onions for the winter

An excellent preparation that stores well in a cool place. Having prepared these jars, in winter all you have to do is take one of them out and throw the contents into soup or into a frying pan with fried potatoes. It is better to take several servings of these ingredients at once, depending on the available container.

Ingredients

500 g wild mushrooms

Medium bulb

100 g pork fat.

Cooking method

Wash, peel and boil the mushrooms.

Cut into small pieces.

Melt high-quality pork fat in a frying pan, cauldron or cast iron. If you don’t have one, you can render it from fresh lard.

The fat should be well heated. Place the onion in it and let it simmer until the moisture evaporates.

Add mushrooms, salt a little more than required for a regular dish.

Fry the mushrooms until the moisture has completely evaporated and the pieces begin to sizzle.

Prepare small jars with a volume of 500 ml or less, thoroughly washing them and sterilizing them, and do the same with the lids - nylon, screw.

Place fried mushrooms with onions into dry jars and pour hot fat over them. The mushrooms should be completely immersed in it.

Wait until the contents have cooled down to prevent condensation from forming, and only then close the lids.

Place in a cool place. Use as needed, remembering that the mushrooms are salted and less salt is needed in the future dish.

Tricks and secrets of cooking fried mushrooms with onions

Mushrooms are a kind of product that can negatively affect your well-being. Even if they are not poisonous. It’s just that it’s quite a difficult food to digest, especially when fried. To ensure that fried mushrooms with onions do not bring unpleasant sensations, but become a tasty and healthy dish, it is advisable to follow several rules.

Mushrooms do not need to be fried until crunchy, as the protein they contain loses its structure. There is no benefit, just a heaviness for the stomach. The same goes for onions.

To prevent fried mushrooms and onions from being too greasy, oil should be used in moderation. Sometimes the pieces start to stick to the pan, the housewife adds oil to prevent it from burning. In fact, it is advisable to add the mushrooms and onions to the hot oil and stir immediately. Then each piece will receive its own portion of oil and will not stick.

Mushrooms should be given to children with caution, and it is not advisable for children under three years of age to consume them. People with digestive problems should handle mushrooms carefully.

To make a dish of fried mushrooms with onions more tender, it is good to add sour cream, cream, and a little milk at the end.

Bon appetit!