How to fry frozen porcini mushrooms

Boletus is rightfully considered the “king” of the forest. This mushroom is prepared not only fresh. It can be successfully frozen and dried, and then created excellent dishes. They will differ in taste depending on how the gifts of nature were processed.

Many people love fried boletus. But not everyone knows how long to fry the porcini mushroom if it has been dried or frozen. In addition, their condition differs from freshly harvested ones, and therefore the preparation will have its own characteristics.

A forest delicacy - boletus. How long to fry it in a frying pan?

Of all the mushrooms, they are rightly recognized as the most delicious. How long to fry fresh porcini mushrooms depends on whether they have been pre-heated? If the mushrooms are first boiled, then they should be fried for 10 to 15 minutes. If they are thrown into the pan raw, then the frying time must be increased to 40 minutes. As a rule, this is done like this: fry the mushrooms for 30 minutes until golden brown, then simmer for 10 minutes in the sauce.

The duration of boiling the mushrooms before frying is 20 minutes (from boiling). If you do not want to cook them, wash them very thoroughly and soak for 30 minutes in salted water. This will help get rid of worms that are not always visible to the naked eye, but this does not mean that they are not there.

Recipe for fried boletus mushrooms in sour cream

There are many interesting recipes for frying porcini mushrooms in sour cream.

How long to fry porcini mushrooms, if sour cream is used instead of butter, can be determined by the general rules for cooking forest fruits. You can use the basics of any classic mushroom stir-fry recipe. But you can learn how to prepare this delicious product in sour cream sauce by using the following simple recipe:

Heat a suitable frying pan. Whether to add butter when the sauce is sour cream or not is purely a matter of taste.
Evaporate most of the water from the fried mushroom component and add finely chopped onion.
Fry the total mass until half cooked, add salt and pepper, a little herbs or suitable spices.
Pour in cream or sour cream with the highest fat content. This way the main cooking product will end up tastier and more tender.
Simmer the dish over low heat for an additional 10-12 minutes.

The question of how to cook porcini mushrooms before frying is absolutely not fundamental in preparing mushroom dishes. Cooking a tasty and nutritious product before the frying process is, in fact, not necessary. But if the housewife deems boiling necessary, then the question of how long to boil the porcini mushrooms before frying will depend on the size of the mushrooms cut and the chosen method of further preparation. Usually 30 minutes is enough - that's the maximum.

Mushrooms are especially popular during Lent and among vegetarians.

All mushrooms can be divided into four groups, depending on their nutritional value.

The first group is porcini mushroom and milk mushrooms.

The second is champignons, saffron milk caps and fried mushrooms.

The third is chanterelles, morels, honey mushrooms.

The fourth is raincoats, moss mushrooms and oyster mushrooms.

How long to fry mushrooms depends on their type.

Let's figure out how to fry mushrooms so that they turn out really tasty.

What if it is dried, salted or frozen?

It is not always possible to cook fresh boletus mushrooms, just collected on a quiet hunt. For storage they are dried, salted, and frozen.

How long to fry dried porcini mushrooms? The frying duration remains the same - from 15 to 20 minutes. But the total cooking time will, of course, increase. After all, the mushrooms must first be soaked in hot water or fresh milk. This will take 2 hours (if you don’t have time at all, keep them in boiling water for at least 15-30 minutes). Then the mushrooms need to be squeezed out a little, cut into slices and fried. Some people also prefer to pre-boil them for a few minutes in salted water.

If you only have a jar of salted boletus on hand, you can also fry them. But be sure to try the mushrooms first. If they are not too salty, you can cook them without additional manipulation. If you think the mushrooms are too salty, soak them in cold water for an hour. If they are too hard, soak them in milk. Fry canned porcini mushrooms without boiling for 10 minutes over moderate heat.

The preparation of frozen boletus mushrooms also has its own specifics. Remove a portion of mushrooms from the freezer and let them thaw naturally. We recommend cutting large pieces of mushrooms. But you can throw them into a frying pan with hot oil without defrosting. How long to fry frozen porcini mushrooms? 20-30 minutes is enough (until all the liquid has evaporated and they acquire a golden hue).

Do I need to defrost champignons?

Before cooking, you need to remove them from the freezer and put them in a simple refrigerator compartment overnight to defrost. When purchased in a store, the package contains already chopped mushrooms, so there is no need to defrost them in advance for processing.

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Responsible business: how to deliciously fry a royal mushroom?

Subtleties of cooking porcini mushrooms in a frying pan:

The most tender and tasty young specimens are up to 7 cm in size. Try to use these for frying.
It is better to fry them in a thick-walled frying pan with a non-stick coating so that you do not have to pour a lot of oil and prevent burning.
We recommend stirring the mushrooms (and this will definitely have to be done during the frying process) with a wooden spatula in order to preserve the aroma and taste of the product and not spoil the dishes.
Salt them at the end of cooking. Salt promotes fluid secretion. If you add it at the beginning, you will get stewed mushrooms rather than fried ones.

Classic and most delicious! A simple recipe for fried porcini mushrooms

Some people fry mushrooms with potatoes and other vegetables. But in such company their excellent taste is lost. For such purposes, it is better to take something simpler - champignons or boletus. And the porcini mushroom should be cooked “solo”, only slightly shading its luxurious taste with onion and sour cream. Here is one of the most delicious options.

Ingredients:

porcini mushrooms - 10 medium-sized pieces;
salt;
onion - 1 head;
ground pepper;
vegetable oil - 50 ml;
sour cream 20 percent fat - 2 tablespoons. spoons;
garden greens - a few sprigs.

On a note! If you are sure that the mushrooms were collected in an environmentally friendly area, are not worm-eaten and have not been stored for a long time, you can simply pour boiling water over them.

Preparation:

Wash the mushrooms and remove any dirt from the stems.
Pour some water into the saucepan so that it just barely covers the mushrooms.
Add salt.
Chop the mushrooms, but not too finely, because after heat treatment they are reduced in size by almost half.
Place them in boiled water and boil for 20 minutes (after it boils).
Place the boiled boletus mushrooms in a colander to drain the liquid.
Pour some oil into the pan (you can also fry with butter).
When it's hot, add the mushroom slices. Fry them, remembering to stir occasionally, until the moisture evaporates.
Peel the onion.
Cut the onion into small cubes (rings or half rings - as you prefer).
Add the onion slices to the mushrooms. Advice! You can brown the onion in another pan and then combine these two ingredients.
Read also: How and how much to cook and fry edible wild mushrooms, their names (+39 photos)
Season the dish with spices and pepper.
Keep track of how long the porcini mushrooms are in the pan! They should be fried for 15 minutes.
Then add sour cream.
Mix all the ingredients of the dish. Simmer (without covering) over low heat for 5 minutes so that the mushrooms are soaked in sour cream.
Place the mushrooms fried in sour cream in a bowl and serve with fresh herbs.

On a note! Please note that sour cream may curdle due to high temperatures. Then ugly flakes form. To prevent this from happening, cook it over low heat or dilute it with a small portion of water!

What mushrooms can be fried: boiled, frozen, dried and pickled

The main advantage of fried mushrooms is that after frying they turn out juicy and aromatic.

They retain a rich flavor, and their juice soaks potatoes or vegetables. For this reason, they are often combined with other ingredients.

Note! Unlike boiled mushrooms, fried ones do not require additional sauces and dressings to enhance the flavor. They can be used as a side dish for meat, rice, and vegetables.

In what form can mushrooms be fried? Let's look at the main options:

View	Description
Boiled	Frying boiled mushrooms is a common cooking method. They are first washed and cleaned. The boiling period depends on the type of mushroom
Frozen	Frozen mushrooms are usually used in winter. Before frying, frozen mushrooms should be thawed, washed and thoroughly squeezed out of excess liquid. It’s better to place them in a colander and leave them to stand to drain off excess liquid.
Dried	Dry mushrooms are used for cooking; they are not juicy, but the aroma is preserved. Before frying, they are filled with hot water to soften them. It is advisable to soak overnight
Pickled	If you don’t have fresh, frozen or dried mushrooms at home, but you have pickled ones, then they are fine for frying. They need to be rinsed first, or better yet, left in water for a couple of hours.

Features of the view

The porcini mushroom (boletus, ladybug) has a convex cap, which in adult individuals becomes flat-convex and sometimes prostrate. The diameter of the cap varies from 7-30 cm, but there are specimens with a cap up to 50 cm. The surface varies from red-brown to whitish, often with a lemon yellow, orange or purple tint.

The strong white flesh most often does not change color when broken. In rare cases, the cut area may take on a pale pink or bluish tint. The fruit body has a faint odor and mild taste. The mushroom aroma is greatly enhanced by cooking and drying.

The boletus leg grows about 12 cm in height and up to 7 cm in width. Young fruits have a club-shaped stalk, which with age acquires a cylindrical shape with a thickened base. The surface can be white, light brown or reddish, but most often the stem is a shade lighter than the cap.

Boletus is also known for its beneficial properties. It contains a large amount of riboflavin, which has a positive effect on the growth and health of hair, nails and skin. It consists of proteins and polysaccharides that are easily absorbed by the human body and have a positive effect on its overall health.

Frying porcini mushrooms

Among mushroom pickers, the most common method of preparing forest harvests is frying. Boletus mushrooms fried in sour cream turn out tender and juicy. For preparation, take the following ingredients:

600 g boiled boletus;
1 onion;
200 ml sour cream;
pepper and salt are added to taste.

Pour sunflower oil into a frying pan and place it on the stove. Place the boiled fruits there and fry over medium heat until the liquid evaporates. The onion is cut into half rings and fried together with mushrooms until golden brown. Pour sour cream into the pan, add pepper and salt and mix well. The resulting mixture should be fried over low heat for another 10 minutes with the lid closed.

Everyone knows that mushrooms with potatoes are a quick and at the same time delicious dish. To make it, prepare the following ingredients:

400 g frozen boletus mushrooms (can be boiled);
three medium-sized potatoes;
large onion;
3 tbsp. l. sunflower oil;
40 g butter;
pepper and salt - to taste.

Potatoes with mushrooms
The frozen and thawed product is washed and cut into medium pieces. Boletus mushrooms are fried in a frying pan until golden brown, after which boiled water is added and simmered for about 45 minutes. The potatoes are peeled and cut into thin slices, added to the mushroom mixture and fried. Finely chop the onion and throw it into the frying pan. Mix the dish well, add salt, add butter and simmer until cooked.

Today, almost every housewife has an excellent assistant in the kitchen - a multicooker. With its help you can cook chicken with dried boletus mushrooms. Prepare the following ingredients:

two chicken breasts;
bulb;
three tbsp. l. sour cream;
200 g dried boletus;
two glasses of buckwheat;
three glasses of water;
bay leaf;
herbs and salt to taste;

Chicken with mushrooms

Chicken fillet, onions and mushrooms are cut into small pieces. Place the chicken and onions in a bowl, add a little vegetable oil and set the “Baking” mode for 40 minutes. After 20 minutes, the contents are mixed and mushrooms are added. Fry the mixture until cooked. After the sound signal, add sour cream, herbs, buckwheat, bay leaf and salt. Mix the mixture thoroughly and add the required amount of water. Set the “Buckwheat” mode and simmer until done.

You can enjoy fried mushrooms not only during the mushroom season, but also in the cold winter. To do this, fry the porcini mushrooms in oil and seal them in jars. You will need the following ingredients:

1 kg boletus;
300 ml vegetable oil;
50 g butter;
three teaspoons of salt.

Fried mushrooms in a jar

Fresh fruits are cleaned and washed well. The dried harvest is chopped, salted and placed in a frying pan. Pour 150 g of vegetable oil and fry the mushrooms over low heat for 1 hour with the lid closed. Remove the lid and fry until the liquid evaporates.

The hot mushroom mass is placed in sterilized jars and poured with a boiling mixture of butter and vegetable oil. The layer of oils should be at least 1 cm thick. The jars are covered with nylon lids and, after cooling, placed in the refrigerator.

How long to fry mushrooms?

How to properly fry mushrooms so as not to be poisoned, but to be treated? Some mushrooms are first soaked in salted water for 30 minutes to remove bitterness. Dried mushrooms are soaked and boiled before frying. Marinated and salted mushrooms are already ready to eat, you can simply heat them up.

Now let's figure out how long to fry mushrooms in a frying pan? Frozen mushrooms need to be fried for 25-35 minutes. Fresh mushrooms taste best when fried. Porcini mushrooms, saffron milk caps, umbrella mushrooms, row mushrooms, and russula are excellent for frying because they do not require pre-cooking; they only need to be cooked for 15-20 minutes. For frying, use vegetable oil and fat.

Methods for preparing the most common mushrooms: Boil honey mushrooms in salted water for 12 minutes, rinse, drain, place in a frying pan and fry over medium heat for 15 minutes, stirring. Boil the chanterelles in salted water, then fry in a frying pan for 12 minutes over low heat. Do not cover the pan. Boil the butter in salted water, then pass through a colander and fry over medium heat for 15 minutes. The pan must be open so that all the water evaporates during this time.

Wipe the champignons with a towel, dry, cut and fry for 15 minutes. Fry until the liquid evaporates over medium heat. Fry porcini mushrooms for 25 minutes. When it starts to turn brown, turn it off. Fry the oyster mushrooms for 12 minutes over medium heat, also without a lid. Prepare dishes from mushrooms, it’s so easy, quick and tasty!

How to fry frozen mushrooms?

Recently, many housewives have chosen the method of preparing mushrooms for the winter, not canning, but freezing. With the advent of refrigerators with spacious freezers on sale, housewives often freeze food. Because over traditional canning, pickling and pickling, freezing food has many advantages. This method allows you to freeze clean, fresh, boiled and even fried mushrooms.

In this review, I will tell you how to fry frozen mushrooms, previously boiled. To do this, first in the fall you need to go to the forest and collect fresh mushrooms. Then remove needles and leaves, rinse and blanch in boiling salted water for 5-6 minutes. Then remove from boiling water, dry, put into portion bags and place in the freezer. Such frozen mushrooms can be stored in the freezer for no more than six months. Having such a preparation, defrosted mushrooms can be prepared in literally 15 minutes, creating delicious and satisfying dishes. Vegetarians who do not eat meat will especially enjoy mushroom dishes. I note that in the same way you can cook not only homemade, but also store-bought mushrooms. Well, the type of mushroom can be any, but most often it is honey mushrooms.

Calorie content per 100 g - 63 kcal.
Number of servings - 2
Cooking time: 20-25 minutes, plus defrosting time

Ingredients:

Frozen honey mushrooms – 700 g
Onions - 2 pcs.
Garlic - 2 cloves
Vegetable oil - for frying
Salt - 1 tsp.
Ground black pepper - a pinch

Frying marinated mushrooms

Is it possible to fry pickled mushrooms with onions?

? The use of such a product will give the dish a special piquancy. Marinated mushrooms differ from salted ones in the presence of acid. They can be eaten as a cold snack or eaten hot.

According to culinary rules, canned mushrooms can be cooked together with salted ones or separately. If you want to prepare a dish with a piquant sourness, then the portion of pickled mushrooms needs to be increased.

Since the canned snack is already prepared, there is no need to boil it first. Soaking in water is necessary if there is too much vinegar and acid in the mushroom marinade. No further preparation is required. The mushrooms should be left in the liquid for 15 minutes. Next, the product is washed in running water in a colander.

Mushrooms are fried in a hot frying pan in vegetable oil. After the excess moisture has boiled away, finely chopped onion is added. Salt should be added in a minimal amount, since in pickled mushrooms vinegar already gives the necessary flavor. Fry for another 10 minutes. Fried mushrooms are served on the table along with potatoes or other side dishes.

Prepare delicious mushrooms and onions

Can be used for any celebration. To please your loved ones and friends, you can use any variety.

In Russian cuisine, mushrooms rightfully occupy a special place - many dishes are prepared from them, using them boiled, fried or stewed. Even a small amount of mushrooms added as an ingredient in the main dish, side dish or gravy can brighten up any lunch or dinner, turning it into a real holiday. You can use not only fresh or dry mushrooms for this, but also frozen ones.

How to fry frozen mushrooms?

1. Peel the onions, rinse and chop into half rings.

2. Peel the garlic and cut into strips.

3. Remove frozen mushrooms from the freezer in advance and leave to defrost at room temperature. Then rinse under running water and dry with a paper towel. Cut them into medium pieces on a cutting board.

4. Place the frying pan on the stove, pour in vegetable oil and heat. Then pour the mushrooms into it.

5. Turn the heat to medium and fry the honey mushrooms, stirring occasionally until golden brown.

6. When the mushrooms are golden brown, add the onion and garlic to the frying pan.

How to fry mushrooms in a frying pan - recipe 1. Oyster mushrooms fried with onions

Ingredients
50 ml vegetable oil;

iodized salt;

two onions;

300 g oyster mushrooms.

Cooking method

1. Peel the onions, rinse and finely chop.

2. Rinse the oyster mushrooms under running water. Cut off the base. Place the mushrooms on a towel to dry slightly. Then cut the mushrooms into slices.

3. Place chopped onion in a frying pan with oil. Fry the onion until it becomes translucent and soft. Now add the mushrooms to the pan, stir and fry covered, stirring occasionally, for 15 minutes.

4. At the end, salt the mushrooms, season with spices and pepper. Serve fried mushrooms with a side dish of vegetables or cereals.

Description and characteristics

This representative of the mushroom world is of great value and has a rich taste. They can be recognized by their stem and cap. They are found in the forest from June until October. It is worth noting that the porcini mushroom has approximately 15 relatives.

The hat has a diameter of 8-9 cm, but there are some that reach 27-30 cm. The color can be different: from beige to brown. The leg is 15 cm long, sometimes more. The pulp itself is dense and has a pleasant aroma.

Porcini mushrooms are considered valuable, and a wide variety of dishes can be prepared from them: soups, main dishes, pates, salads, appetizers and sauces. At the same time, they can be prepared for future use: pickled, dried, canned, and even frozen.

Freezing rules

It seems like it could be easier than freezing mushrooms. But to do this, you need to know a few rules :

Before freezing, the product is washed and dried well;
Now you should divide the portions, and cut large specimens into pieces;
For freezing, you can use sealed bags or special containers in which the workpieces are sent to the freezer.

It is not necessary to freeze mushrooms raw; this can also be done with prepared ones. They can be stored in this form for almost a year. You don’t have to defrost them before cooking.

Dish recipes

Basically, you can cook anything from frozen mushrooms. There are countless recipes for frozen porcini mushrooms; the main thing is to take into account the form in which they were frozen and what you want to cook from them.

Mushroom soups

Almost every day every family cooks soup and thanks to mushrooms you can change the monotony and diversify the menu. So, a few recipes for mushroom soups.

Cream soup with melted cheese

porcini mushrooms - 300 grams;
any broth - about 2 liters;
carrot - 1 pc.;
onion - 1 pc.;
potatoes - 4 pcs.;
processed cheese - 2 pcs.

The onion must be chopped as finely as possible and fried in a frying pan, and the carrots must be grated. Mushrooms also need to be added to the frying pan and fried. You should put chopped potatoes into the broth and then cook them for 20 minutes, and then add the contents of the frying pan. The broth is boiled for another 10 minutes and then finely chopped cheese is added. Wait until the cheese is all melted and then add salt to taste. Now the soup is ready, but you can also use a blender to finally achieve the consistency of a pureed soup.

Mushroom pickle

mushrooms - 300 g;
potatoes - 5 pcs.;
onion - 2 pcs.;
carrots - 1 pc.;
rich meat broth - 2 l;
barrel cucumbers - 3 pcs.;
butter, preferably butter - 30 g.

The mushrooms must be left to defrost, then washed, cut and fried. The broth must be prepared in advance. Add finely chopped carrots, onions and pickles to the mushrooms, fry everything well in oil. You need to throw the potatoes into the broth and let them cook for 10 minutes, then add the fried vegetables, add salt and cook for 20 minutes over low heat. At the end of cooking, you can add greens.

Second courses

The roast with porcini mushrooms is especially popular. It has a unique aroma that will definitely appeal to everyone in the household.

Ingredients:

mushrooms - about 1 kg;
bulbs - 3 pcs.;
meat pulp - 600 g;
carrot - 1 pc.;
cream - approximately 100 ml.

Finely chop the onion and fry in oil, it is better to use butter. When it turns brown, add carrots, and at the very end - frozen mushrooms. As soon as they completely release water, you need to add pieces of meat. Simmer for about 30 minutes and make sure that the water does not completely evaporate. When the roast is ready, add cream or sour cream and salt.

Mushrooms with sour cream

This dish is suitable for any side dish and goes well with both potatoes and rice.

Compound:

porcini mushrooms - approximately 1 kg;
sour cream - about 250−300 g;
onions - 1 pc.;
sunflower oil - 2 tbsp. l.

The dish is prepared from defrosted mushrooms so that the water completely drains from them. Pour oil into a well-heated frying pan and fry the onion. Then add mushrooms and simmer for 15 minutes. Salt, add other spices to taste and pour in sour cream. Cover the top and simmer for 20 minutes, stirring while doing so.

Hunting mushrooms

The mushrooms should defrost within 2-3 hours, and then they should be cut. Finely chop one onion and bell pepper into strips. Place all ingredients in a frying pan and simmer with added oil. After this, you need to pour a handful of flour, while stirring the vegetables well, add salt, add cumin and pour boiling water so that the water slightly covers the dish. Close the lid and leave to simmer until the water evaporates. At the end add the tomato, which should be cut into cubes. Decorate with greenery as desired.

Delicate sauce

The sauce is added to any dish; it can whet the appetite and give a unique taste. It is worth noting that the most common recipe for porcini mushroom sauce will give you a much tastier dish than other mushrooms.

For the sauce you need:

frozen mushrooms - approximately 400 g;
onion - 1 pc.;
cream - about 300 g;
butter, it is better to take melted butter - 20 g;
flour - 1 tbsp. l.;
favorite spices.

Frozen mushrooms should be boiled, then cut and fried with onions in melted butter, and finally add flour. Total frying time is about 10 minutes. The cream should be warm and should be added at the end, then salt the sauce, add spices to taste and leave to simmer over low heat until it thickens. The sauce can be consumed cold or hot and is suitable for all dishes, especially meat.

Snacks and salads

It is worth noting that a large number of delicious snacks can be made from mushrooms, starting with pate and ending with entire snack compositions.

Mushroom pate

frozen mushrooms - 800 g;
lemon juice;
butter - 200 g;
salt and spices.

Mushrooms are boiled in salted water, and then they must be minced in a meat grinder. Oil, lemon juice, salt and pepper are also added there. This dish is very easy to prepare, and the appetizer is tasty, satisfying and suitable for both breakfast and a holiday table.

Salad “Tenderness”

chicken or turkey fillet - 400 g;
porcini mushrooms - 500 g;
eggs - 2 pcs.;
cucumbers (preferably fresh) - 2 pcs.;
onions - 1 pc.;
canned corn - 1 can.

The onion must be finely chopped and fried until it is browned, and the excess oil must be drained. Chicken fillet needs to be boiled and cut. Do the same with eggs. Cucumbers and other products must be cut into cubes. Mix everything, add mushrooms, salt and mix well with mayonnaise. The salad is ready, it can also be made in layers, it turns out very tasty.

How to fry mushrooms in a frying pan - recipe 3. Mushroom frying

Ingredients
50 ml sunflower oil;

bulb;

400 g mushrooms;

1 bouillon cube;

80 ml sour cream.

Cooking method

1. Finely chop the peeled onion and fry in oil, preheating it, until golden brown.

2. Peel and dry the mushrooms with a damp towel. Cut them into random small pieces. Add them to the onion, stir, season with a mixture of Provençal herbs, salt, oregano and allspice. Fry until the mushrooms are browned.

3. Dilute the bouillon cube in water. Pour the resulting broth over the mushrooms, lower the heat under the pan and simmer for five minutes.

4. Dilute the flour in a partial glass of water, add sour cream and whisk everything until smooth. Pour the creamy sauce into the mushrooms, boil and cook, stirring continuously, for another five minutes. At the end add chopped herbs. Serve as an addition to spaghetti or other side dish.

Fried potatoes with wild mushrooms

It’s unlikely that anyone will put a dish like fried potatoes with mushrooms on a holiday table. But simple but tasty food can turn the most everyday meal into a holiday. The smell of potatoes, mushrooms, and onions simmering in a frying pan will unsettle the soul of any gourmet. But fans of separate meals will be disappointed: mushrooms - a protein food - in combination with potato starch, become a heavy food for the stomach. This delicacy will be useful for people with a strong and healthy stomach.

How to cook fried potatoes with mushrooms

Every self-respecting housewife has her own little tricks for preparing a dish of potatoes and mushrooms. But there are general rules for processing its ingredients. If you fry potatoes with mushrooms without following them, the dish will lose half of its attractiveness.

General rules and common mistakes

How to properly fry potatoes with mushrooms? To preserve the taste and aroma of the main ingredients, they are fried separately.

Place the mushrooms in the frying pan first; do not cut them too finely - the mushroom mass will be reduced by half during the cooking process. The frying pan is heated well beforehand: if this is not done, the mushrooms will release their juice and begin to cook in it. Their taste, aroma and juiciness will evaporate along with the moisture. Fry the mushrooms in hot oil for 2-5 minutes, stirring continuously, and then remove from the heat.
Potato. Before frying potatoes, soak the cut potato slices in cold water for 10 minutes to prevent excess starch from causing them to stick together during frying. After drying on a towel, place small pieces of potatoes into hot oil. In the first five minutes there is no need to stir it - let a golden brown crust form on the slices of the bottom layer. Under no circumstances should you cover the dish with a lid - it will begin to release juice and stew; for the same reason, you should not salt the potatoes while frying.
Onion. It is best to place the chopped onion on top of the almost finished potatoes and wait until the onion warms up and becomes softer. Then carefully mix the onion with the potatoes, bring to readiness, add salt and add the fried mushrooms. Having combined all the ingredients, you need to close them with a lid so that they simmer together and are saturated with each other’s aromas.

All the numerous recipes are just variations of the general rules for preparing this dish.

French-style potatoes with mushrooms

Fried potatoes with mushrooms and cream are the best reason to gather for dinner at the family table or treat friends visiting. To prepare, you need to buy champignons (300g) - the rest of the ingredients are always at hand:

1 kg of potatoes;
1 onion;
half a glass of vegetable oil;
a glass of cream;
30 g salt.

Champignons give the potatoes an exquisite taste; they are fried until golden brown. Then fry the potatoes: 10-15 minutes without onions; 3 minutes with onion and salt; 3 minutes with the addition of champignons. At the end of frying, add salt, pour the contents of the frying pan with cream (20%) and simmer under the lid for 5 minutes. The dish turns out tender and low in calories - only 85-90 kcal/100 g.

Recipe with king mushrooms

Fried potatoes with porcini mushrooms should preserve the noble taste and aroma of boletus - the real king of mushrooms. Therefore, fresh boletus mushrooms are not boiled before frying. After cleaning, washing and cutting, they are processed for 5-7 minutes in a dry, heated frying pan, only then fried in oil for another 15 minutes. For 500 g of mushrooms you will need:

0.5 kg of potatoes;
100-150 g of onion;
fresh dill, pepper, vegetable oil, salt.

First of all, fry the onion in a frying pan, take it out, and cook the potatoes with a golden brown crust in aromatic oil. Mushrooms are fried in a separate frying pan and placed in potatoes along with onions and herbs. After adding pepper and salt, cover the dish with a lid and simmer for 5-10 minutes.

Features of frying oil in a frying pan

Butterflies are wonderful forest mushrooms that have a fleshy cap and give the dish a very rich aroma. To maximize their taste, you need to know some tricks,

which are discussed below.

Is it possible to fry mushrooms

Even experienced mushroom pickers often ask this question. On the one hand, almost all mushrooms can be used to make a delicious soup. But on the other hand, in order to feel not only the taste of butter, but also their pleasant elastic consistency, the product should be prepared in fried form.

Therefore, it is possible and even necessary to fry butter. The main thing is to do it correctly, in accordance with proven recipes. However, it is important not only to follow all the technology, but also to properly prepare the boletus.

Butterflies are wonderful forest mushrooms that have a fleshy cap and give the dish a very rich aroma.

Pre-treatment of mushrooms

Pre-treatment of boletus is somewhat more complicated than that of some other mushrooms (for example, champignons). It consists of the following:

First of all, while the mushrooms are dry, you need to shake off all the soil from them and do not rush to wash them. The fact is that all the butter mushrooms need to be cleaned, and this is easier to do if the mushrooms are dry.
Cleaning is carried out using a sharp knife, and you need to start this work as quickly as possible. The essence of the treatment is to remove the film from the cap. It is important to do this with gloves, because the dirt from the caps literally eats into the skin, under the nails and is quite difficult to wash off.
As usual, the mushrooms are washed, simultaneously getting rid of dried, cracked fruiting bodies, as well as old and wormy mushrooms.
Next, the boletus is placed in a colander to drain all the water, and cut into pieces the size of a walnut. Don't worry that it's too large - when frying, all the mushrooms shrink due to evaporation of moisture.
There are different opinions about pre-boiling butter. On the one hand, like all wild mushrooms, they are often boiled for 15 minutes in half a liter of salted water. On the other hand, if you want to get more elastic pieces, you shouldn’t do this, but then you will have to fry a little longer (5-7 minutes).

NOTE

During a good mushroom season, when quite a lot of boletus grows, it is better to collect only the quantity that can be cooked in 2-3 days, since over time the mushrooms greatly lose their taste.

The essence of the treatment is to remove the film from the boletus cap.

How long does it take to fry frozen and fresh butter?

Frying frozen and fresh butter differs both in time and in the process:

Fresh mushrooms are pre-boiled for 15 minutes and fried for about the same amount. If not boiled, fry for 20 minutes.
Frozen buttermilks melt at room temperature, and if they are completely thawed, they are dipped in a paper napkin and fried in the same way as fresh ones. If the mushrooms have not completely melted, they can be cooked in a frying pan, but then they will turn out stewed and not fried. You can put them in a frying pan and frozen, but then the cooking time increases to 25-30 minutes.

NOTE

If you don’t have any time at all, you can defrost the mushrooms in a pan of water - cook for no more than 15 minutes.

Fried boletus in sour cream (video)

Principles of cooking butter in a frying pan

The principles of making butter are quite simple:

First of all, mushrooms are placed only in hot oil.
During the first 10 minutes of cooking, it is important to stir constantly so that not a single piece burns.
In the second 10 minutes, you need to reduce the heat to medium and bring the product until fully cooked. At the same moment, add onions, other vegetables, and sour cream, if provided for in the recipe.
Finally, another important principle is that mushrooms should be salted only after a crust has formed. If you do this at the very beginning, the butter will release water in which it will begin to stew rather than fry.

Butter should only be placed in hot oil.

How to fry frozen mushrooms

Potatoes with frozen mushrooms are prepared in two steps: first we cook the mushrooms, then we put them in the potato mixture, slightly browned and half cooked.

Frozen mushrooms do not need to be thawed before frying. First of all, finely chopped onion is fried in a frying pan until golden brown.
Frozen porcini mushrooms (or honey mushrooms, boletus, saffron milk caps) are placed in a frying pan over medium heat. They are stewed in their own juice under the lid for 7-10 minutes. Then remove the lid, increase the heat, evaporate the liquid and brown the mushrooms for another five minutes. The total cooking time for frozen fried mushrooms should not exceed 15 minutes, otherwise they will dry out and become tough.
The potatoes are fried in a separate frying pan, after the first stirring and the formation of a golden brown crust, they are salted and the fried mixture is added with onions and mushrooms. The readiness of the dish is determined by the softness of the potatoes.

Fried potatoes with frozen mushrooms become much tastier if you add a couple of tablespoons of sour cream, stir and simmer over low heat for three minutes. Connoisseurs do not put greens in such a dish: their smell does not go well with the delicate aroma of mushrooms in sour cream.

How long to fry champignons in a frying pan?

The time for frying champignons depends on what mushrooms will be used (fresh or frozen), as well as their cutting (fry finely, coarsely chopped or whole). Let's take a closer look at how long to fry the champignons until done:

How long to fry fresh champignons in a frying pan? Fresh champignons cut into pieces (slices) are fried for an average of 15 minutes over medium heat (finely chopped champignons in small quantities can be fried in 3-5 minutes).
How long to fry frozen champignons in a pan? Frozen champignons must be fried for 10-15 minutes, without first defrosting them.

Having found out how many minutes to fry champignons, we will now consider in more detail the process of preparing them at home.

Interesting recipes

The classic recipe for making potatoes with mushrooms and onions requires the following proportions of ingredients:

onion – 1 part (150-200g);
fresh mushrooms – 2 (300-500 g);
potatoes – 3 parts (0.5-1 kg).

Whether the dish is prepared in vegetable oil, butter, or lard is a matter of taste. Season it with herbs, salt, pepper, sour cream. Other dishes use mushrooms prepared in various ways.

Mushrooms Stroganoff style

An old Russian recipe for fried potatoes with dried porcini mushrooms includes the following ingredients:

dried boletus - 40 g;
potatoes – 500 g;
onion – 150 g;
milk – 250 ml;
sour cream – 30-40 g;
butter – 40 g;
tomato – 10 g (tomato sauce – 30 g);
flour – 10-15 g;
greens, salt.

Soak the boletus mushrooms for 1-1.5 hours in boiled milk, cut into strips, roll in flour, fry in a hot frying pan for 3-5 minutes, roll in flour a second time and fry again for 5-7 minutes. Prepare the sauce: heat the tomato with butter, add sour cream, sautéed onions, and salt. Fry golden brown potatoes in a separate frying pan, add mushrooms and sauce, garnish with herbs, and serve hot.

Marinated or salted mushrooms

Fried potatoes with pickled mushrooms have an interesting and unusual taste. For 5-6 medium potatoes you need to take 1 onion and 150-300 g of canned mushrooms. They must be properly prepared for frying: rinse in a colander several times, let the water drain completely, cut into pieces the size of a medium chocolate candy. Place the prepared slices in a frying pan with the onion, which has been sautéed in it for 2-3 minutes, fry everything together for about 7 minutes, add salt and pepper.

Separately, fry the potatoes until tender, combining the prepared dishes together, simmer everything over low heat for 2-3 minutes. Fried potatoes with salted mushrooms are prepared in the same way. Those who love fried potatoes with mushrooms and sour cream can add it to the dish (250-300 ml), keep the contents of the frying pan under the lid over low heat for 5 minutes. By adding sour cream, we reduce the amount of oil for frying, so the calorie content of a dish with sour cream is lower than that of classic potatoes with mushrooms (80 kcal/100g - with sour cream; 122 kcal/100g - in the classic version). It is not recommended to fry all the components together from the very beginning, since they have different heat treatment times.

The best fried butter recipes

Here are some time-tested, affordable recipes for making fried butter.

Classic recipe “Butter in sour cream”

You will need the following components:

mushrooms 0.5 kg;
onion 1 medium head;
sunflower and vegetable oil - 1 tablespoon each;
sour cream 15-20% fat and spices - at your discretion.

The sequence of actions is as follows:

Pre-processed boletus is cut into small pieces (3-4 cm wide).
Heat vegetable oil in a frying pan and add a spoonful of butter to it. When it gets very hot, you can check by dropping a small amount of water - it should foam a lot and crackle.
It is in such a hot frying pan that you must first put the onion (chopped quite finely) and fry until half cooked (not until golden brown).
After this, add the butter, gradually reduce the heat and fry for 15 minutes, stirring constantly.
At the very end, add sour cream, spices (you can also use herbs) and let it warm up for another 2-3 minutes.

Butter in sour cream

Butter with cheese and herbs

If you want to get a more delicate creamy taste that goes very well with mushroom, you can take the following products:

boletus 0.5 kg;
hard cheese - a small piece (200 g);
2 onions;
herbs to taste (it is advisable to take basil, dill and parsley in equal quantities);
vegetable oil and butter - a tablespoon each.

The cooking sequence is approximately the same:

First, fry the onion in a hot frying pan until half cooked.
Then add butter and spices and fry for 20 minutes.
Literally 3 minutes before readiness, add pre-grated cheese on a coarse grater and cover with a lid, reducing the heat to low.
The dish is decorated with finely chopped herbs, which can be added along with cheese to give the dish a pleasant aroma.

Butter with cheese and herbs

Spicy butter with walnuts and pomegranate

Of course, sometimes you want to add your own culinary twist to already known classic recipes. This method of frying butter is just an example of such a case. You will need the following products:

boletus 0.5 kg;
peeled and finely chopped walnuts - 4 tablespoons;
3 tablespoons butter;
apple cider vinegar (or table vinegar) - half a tablespoon;
pomegranate seeds – 1 tablespoon;
salt and spices at your discretion.

The technology is as follows:

First, mushrooms are fried in a hot frying pan (in butter).
After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
At this point, walnuts, salt and all the spices are introduced. The entire mixture is fried for another 10 minutes.
Literally three minutes before readiness, add pomegranate seeds and finely chopped herbs, cover with a lid, reduce the heat to low and infuse everything together.

Butter with potatoes and white wine

And one more recipe from the original series. This is a real festive dish that will decorate the table well and allow guests to be satisfied. You will need the following products:

boletus 1 kg;
potatoes 0.5 kg;
onions and carrots, 2 medium pieces each;
5-6 cloves of garlic;
sunflower oil 2-3 tablespoons;
bell pepper 4 pieces (it is better to take multi-colored ones);
hot chili pepper 1 piece;
olives 1 tablespoon;
sour cream (it’s better to take the fattest, rustic one) 4 tablespoons;
white wine 4 tablespoons;
salt, herbs and spices at your discretion.

The technology is as follows:

First, all the vegetables are prepared - potatoes are cut into portions, bell peppers are cut into strips, onions are finely chopped, and carrots are grated on a fine grater.
Heat the oil in a frying pan, put in the garlic cloves for 4 minutes and remove.
Then add carrots, after 3 minutes - onions and simmer for 6 minutes.
Now add pre-cut honey mushrooms and fry over medium heat for 20 minutes.
Then salt and spices are added.
Separately, fry the potatoes until golden brown, then add the bell pepper.
Now it is advisable to take a roasting pan or pan with thick walls and pour the wine into it, allowing the alcohol to completely evaporate (5 minutes).
Then add all the ingredients and simmer for 5-7 minutes. At the same moment, add chopped chili peppers.