Champignons in a frying pan - 184 homemade delicious recipes

5

Prepared by: Arina Volskaya

05/17/2013 Cooking time: 1 hour 0 minutes

Want to learn how to fry mushrooms? Read this recipe. Fried champignons are an easy-to-prepare and affordable dish that can be served as a side dish, as an appetizer, or as a main dish.

Description of preparation:

Fried champignons are a very simple dish. And what I like best is that it is made from ingredients that are available all year round. This simple recipe for fried champignons does not require any special culinary skills, and preparing fried champignons at home will not be difficult for anyone. The degree of friedness of the mushrooms can be adjusted to your taste. My family prefers the mushrooms to have a little crunch, so we cook them a little faster, but if you like softer fried mushrooms, fry them a little longer. Good luck!
Purpose: For lunch / For dinner / Inexpensive / Quick lunch Main ingredient: Mushrooms / Champignons Dish: Hot dishes / Appetizers

Selection and preparation of ingredients

The taste of a mushroom appetizer directly depends on the quality of the products, so all ingredients must be fresh. If possible, it is better not to use frozen products.

Mushrooms should not be darkened or damaged. Fresh champignon is characterized by a white or brownish color, has no spots or inclusions, and feels dense and elastic to the touch. This product is rich in proteins, fats and carbohydrates.

Important! Experts advise not to wash the champignons, but to wipe them with a damp cloth, since contact with water (especially long-term) prolongs the heat treatment time and also worsens the taste, making them watery.

How to cook “Fried champignons”

We clean the champignons, wash them and cut them into slices or cubes, as you like.

Peel the onion and cut it into cubes or half rings.

Pour vegetable oil into a frying pan and fry the onion until half cooked.

Add chopped champignons to the onion, add salt and pepper.

Fry the mushrooms and onions, stirring frequently until the excess liquid has evaporated.

Wash the greens and place on a plate before serving. If desired, you can cut and sprinkle the dish.

Champignons in a frying pan - 184 homemade delicious recipes

Champignon mushrooms have an amazing taste that goes well with literally all foods: meat, poultry, grains, legumes, vegetables. They are good just fried in a pan on their own (minus the salt, pepper and onions). And stewed with gravies and sauces like cream, sour cream, tomato, soy. They can be served as an independent dish, as a side dish or a hot appetizer. You can use them to make juicy fillings for pies, pancakes, pies, dumplings, and dumplings.

The five most commonly used ingredients in frying pan champignon recipes are:

Like mushrooms with a delicate structure, champignons cook very quickly in a frying pan. Frying with stirring a small amount (so that the bottom of the dish is completely covered) takes no more than 3-7 minutes. And it depends on what effect the cook wants to achieve, whether he needs a golden crust or not. It is important to keep in mind that mushrooms begin to release a lot of liquid when they fall on a hot surface. You can leave it in the dish or get rid of it, waiting for complete evaporation.

Recipes for champignons in a frying pan can be cut in different ways. There are those where whole mushrooms are required. And for deep frying, for example, it is better to chop them into thin slices. These also look beautiful in sauce. For pilaf, it is permissible to cut them into four parts. The size of the mushrooms also matters: there are very small ones (they especially like to preserve them) and large, royal ones. The latter are convenient to stuff and fry in a non-stick frying pan without oil. They hold their shape well, don’t roll over, and they fit a lot of filling))

Five fastest recipes for champignons in a frying pan:

For many French or Italian dishes, champignons are cooked in a pan without adding onions. Add crushed garlic to vegetable or butter, aromatic dry sprigs of seasonings (if necessary), fry so that the smell is absorbed into the fat. Then take out the mushrooms and fry them in the resulting oil. Do this over medium heat, stirring and not allowing the product to overcook. Towards the end, add salt, pepper and sprinkle with lemon juice. Season with fresh herbs. The process of preparing champignons with sauces is the same - only the sauce is added at the right moment.

How to choose

The main secret of delicious champignons from the store is their freshness. How long do these mushrooms take to stew? Old mushrooms will resemble soles after cooking. When purchasing, pay attention to four important nuances.

1. Hat color. It should be uniform. The cap of champignons is often white, but may have a cream or brownish tint. A good mushroom does not have blackened or damaged areas.
2. Elasticity. The mushroom should not be limp. Press the cap with your finger: if the dent goes away quickly, the champignon is fresh. If the mushroom is soft and does not regain its shape well, you should not buy it.
3. The color of the records. The older the mushroom, the darker the plates under the cap. In young champignons they are light: white, pinkish, or maybe creamy. If the plates are dark brown or completely black, the mushroom is old.
4. Smell. A good champignon smells like anise. There should be no hints of mold, rot or other foreign odors.

Sometimes champignons are sold already packaged. If you notice drops of liquid under the film, it means the mushrooms were stored or transported incorrectly. Look for another package, and leave this one on the counter.

Reviews: “I make shish kebab from champignons”

I have always used the classic frying recipe - with sour cream, this is a win-win option both on weekdays and on holidays, my family gobbles up such champignons with pleasure. But I recently started following a low-calorie diet, I want to lose weight by summer, so now I’m going to master cooking in a wok pan. I think it will be no less tasty.

Elena https://www.milosskaya.ru/vegeta/393-tri-sposoba-pozharit-shampinony.html#ixzz4wo3sPhnO

Quite tasty kebab is made from champignons, especially since their composition is similar to meat. I add a little vinegar for acidity and softness. It comes out like a meat shish kebab, and instead of sauce I use sour cream.

Dmitry https://notefood.ru/pitanie/obshhie-voprosy/zamarinovat-shampinony-dlya-zharki.html

The simplest and most proven recipe is to take a spoonful of mayonnaise, add a little salt, pepper, dry herbs (French, Italian, or whatever you have), then coat the whole champignons with this “dressing” with your hands, all in a mold and in the oven for about 20 minutes (you can do more or less as you like). You can use sour cream instead of mayonnaise.

Natasha Molodets, https://eka-mama.ru/forum/part88/topic85817/?PAGEN_1=2

How long to fry frozen champignons

Since these mushrooms are foods that can be eaten raw, don't be afraid to undercook them. In this case, the degree of roasting depends solely on the taste. Therefore, how long it will take for the delicacy to reach readiness is up to the chef to decide. Traditionally, this process takes at least 15 minutes, plus 10 minutes to prepare the ingredients.

Important: champignons from the freezer do not need to be defrosted. Immediately place them in the pan.

Cooking time: 20 minutes

Number of servings: 4

Energy value of the product

• calorie content - 52 kcal;
• proteins - 3.5 g;
• fats - 3 g;
• carbohydrates - 2.8 g.

Ingredients

• frozen champignons - 700 g;
• onions - 2 pcs.;
• salt - to taste;
• vegetable oil - 2 tbsp;
• bay leaf - 2 pcs.

Step-by-step preparation

1. Heat a frying pan with vegetable oil on fire. Add chopped onion there. Cook until golden, stirring occasionally. There is no need to sauté for a long time. This will take approximately 3-5 minutes.
2. Then add bay leaf and frozen mushrooms. Continue frying over low heat until all the water has come out of the delicacy. The champignons should take on a brownish ruddy color. Add some salt. There is no need to cover the appetizer with a lid. So it becomes bland and not very tasty.
3. Put out the fire. Divide among plates. Serve as an independent side dish or appetizer with main dishes - other vegetables, potatoes or rice.

To properly fry champignons just brought from the forest or taken out of the freezer, follow the technology for preparing this product. Following the step-by-step recipe, you will get an amazing snack - you'll lick your fingers!

Do I need to clean and cook champignons before cooking?

As already written in the introduction of this article, champignons must be boiled before further preparation. Thanks to this action, you reduce the risk of poisoning to almost zero. I repeat once again, during the growth process, mushrooms absorb toxins and dirt located around them (champignons growing near cities and highways are especially susceptible to this). To reduce the concentration of pathogenic substances to a minimum, you must first boil the mushrooms in plain water. But this needs to be done correctly, first of all in terms of time. By the way, pre-cooking the champignons has one more advantage: after this, the mushrooms need to be cooked in slightly less time, since they are already boiled.

Surprisingly tasty and simple!

Perhaps most housewives cook champignons with sour cream sauce. To prepare a delicious treat you will need a minimum set of products, very little time and financial expenses. This dish can be served with a side dish of rice or potatoes. It can also be used as a filling for making tartlets or snack dishes.

Ingredients:

• fresh champignons – 700 g;
• refined vegetable oil – 50-60 ml;
• sour cream with an average fat content - 200 ml;
• greens - one bunch;
• salt, ground allspice;
• onion - a couple of heads.

Preparation:

1. As you can see, the set of products is simple. And we will start with the preparation of these ingredients.
2. You can choose any greens. Dill, green onions and parsley are ideal.

3. Peel the onion. You can use onion or red salad. Shred the vegetable into thin half rings.

4. We wash and clean the champignons. Before heat treatment, it is advisable to dry the mushrooms with napkins and chop them into plates. If you come across small champignons, you can cook them whole.

5. Heat the refined vegetable oil thoroughly in a frying pan.
6. We send the chopped onion and saute it until it turns golden.
7. Then add the mushrooms. Don't forget, we do this in portions. As it cooks, we will add another portion.

8. Wash and dry the greens. We chop it finely with a knife.

9. Fry the mushrooms for 10 minutes. As you can see, quite a lot of juice is released.

10. Don't forget to season the mushrooms with salt and ground allspice.

11. When the excess moisture has completely evaporated, add sour cream at room temperature.

12. Mix everything well, reduce the heat to low, and cover the pan with a lid. Continue simmering the champignons for another 10 minutes in a sealed container.

13. Place the aromatic treat on a plate and sprinkle with chopped herbs. Now you can savor the fried champignons.

Product preparation

You can prepare champignons in a couple of steps and extremely quickly, following some recommendations:

• Clean any remaining debris from the mushrooms. This can be done by rubbing two things together or using a soft cheek.
• For specimens whose cap diameter exceeds 2 cm, remove the skin from the edge to the center. Cut off the bottom of the leg. If desired, remove the "skirt".
• Rinse in water, then place on a towel and gently blot each mushroom. If you do not pursue the goal of depriving the champignon of its taste, do not delay the water procedures.
• Be sure to cut it. This will reveal the mushroom flavor of the champignon. The entire product is used for pickling, but only if the specimens are small.