Is it possible to fry marinated and canned champignons in a frying pan?

Champignons have long become a popular product and an indispensable ingredient for various dishes. Their delicate texture and unusual taste helped them get rid of unnecessary competition and even outperform their “mushroom” comrades. They are eaten salted, fried, baked and pickled. The production of champignons has now reached enormous proportions. Undoubtedly, people are captivated by the fact that such mushrooms undergo thorough quality control, and a special cultivation technology will free them from searching for specimens with a wormy surprise.

Fried pickled mushrooms

• pickled mushrooms – a third of a 0.5 liter jar;
• onions - 1 large onion;
• odorless vegetable oil.

Mushrooms harvested in the fall are not always tasty in winter.
And it can be a great pity to throw away the fruits of many hours of labor, and there is no need, because even pickled and salted mushrooms can be “revived” and prepared from them into dishes that are quite worthy of taste. If you still have a jar of tasteless pickled mushrooms and some potatoes, don’t worry, in the end, the result of unsuccessful preservation can be saved: fry pickled mushrooms with potatoes. The following recipe is about how to do it correctly and tasty.

About honey mushrooms

Honey mushroom is a fairly common mushroom in some Russian regions. It is often used in the preparation of various dishes, in particular potatoes. Some professional chefs advise using this particular type of wild mushrooms in preparing potato dishes, due to the fact that honey mushrooms do not interrupt the taste of the vegetable, but, on the contrary, make it brighter without losing its own. You can also make excellent pies with them.

To all the questions of novice housewives about whether it is possible to fry pickled honey mushrooms, experienced chefs answer that it is possible, and by any means. Their taste will become especially bright if this process is carried out with margarine or butter, and at the end you use a couple of bay leaves (per kilogram of mushrooms) and let it brew for a certain time under the lid.

Composition and properties of champignons

This type of mushroom belongs to the fertile variety of lamellar mushrooms. Their achievements:

• are subject to various types of processing, including drying, freezing, preservation;
• disadvantageous lose the bulk during cooking and frying;
• retain nutrients during heat treatment;
• prepare quickly;
• do not require preliminary preparation;
• Applicable in many dishes as a meat replacement.

Champignons can be used for food without fear. The products that go on sale are grown on mushroom farms, where, in principle, there are no poisonous relatives. Mushrooms collected in the field should be changed very carefully and, at the slightest suspicion of a toadstool, released. Preservation on an industrial scale is carried out with a small amount of salt, while minerals and a range of vitamins are preserved. Mushrooms consist predominantly of protein with a small proportion of carbohydrates; they contain no fat at all.

1. The high protein content quickly saturates and provides building material for the formation and regeneration of tissues, muscles, and bones.
2. Strengthens the law. Ant. exposure.
3. Raises the mood, stabilizes the emotional background.
4. Controls body weight as part of weight loss programs.
5. Improves the condition of skin and hair due to the vitamin-mineral complex.

What are the benefits of champignons?

Champignons, like all other mushrooms, are rich in proteins - there are so many of them that you can safely refuse meat dishes. It’s not for nothing that since ancient times mushrooms were called “forest meat”, and their collection was called hunting. Due to its ability to replace meat protein, many diets include dishes with champignons, excluding heavy meat products, without fear of harming health.

The calorie content of champignons is very low and does not exceed 28 kcal. And since a significant proportion of the composition is water, weight loss programs based on fasting have now been developed, and champignons are one of those products that can be consumed during such a sometimes difficult period. You can lose up to 4 kg of excess weight in a month! Moreover, they perfectly remove the feeling of hunger, quickly saturating the body and leaving you feeling full for a long time. Well, isn't it a wonderful product?

Mushrooms are also rich in other valuable components, especially vitamins - group B, A, C (ascorbic acid) and many others. There is especially a lot of vitamin B9 (folic acid) - it supports the immune system, promotes the functioning of the circulatory system, and in women it restores hormonal metabolism, improves the condition of the skin and hair.

The technology for growing champignons involves constant exposure to ultraviolet light, and it increases the concentration of vitamin D in them. Phosphorus can be isolated from microelements - there is so much of it that champignons are equated in content to seafood.

Mushrooms have been shown to be potential protectors against cancer - the antioxidants in them prevent the growth of free radicals and protect human cells from DNA damage. It is also noteworthy that when cooked, mushrooms do not lose their beneficial qualities.

Since champignons contain chitin, there are contraindications for use for some groups of people. A serving of mushrooms per day should not exceed 300 g. If you increase the serving, there is a risk of “slowing down” the work of the gastrointestinal tract, since chitin is poorly absorbed. Restrictions on use apply to children and the elderly. In these age groups, the body is already weakened, and the stomach copes poorly with heavy food.

How long should mushrooms be fried?

HOW LONG DOES CHAMPIGNONS NEED TO FRY?

How long should mushrooms be fried?

Surely all lovers of fried mushrooms, and champignons in particular, are interested in the question: how long should champignons be fried? Champignon is the most widespread mushroom in the world, including in Russia. Here and now you will find out how long it takes to fry champignons.

The cap of the champignons is fleshy, white or brownish, the plates are chocolate-colored, and the root is white. Young wild champignons must be distinguished from toadstool (poisonous mushroom), which is similar in appearance to champignon. Young mushrooms have a thick, short stem, which is also processed.

Fresh and canned champignons are used as a main product in preparing dishes or serve as a seasoning. They are used in the production of: soups, vegetable and egg dishes, dishes from boiled and baked fish, crayfish, crabs, dishes from boiled, fried poultry and game, dishes from kidneys and boiled, fried, stewed and baked beef, veal, etc.

Fresh mushrooms are added to dishes during or at the end of cooking, after pre-cooking, and canned mushrooms are added after the juice has been separated and heated.

Champignons darken when fried. But lemon juice significantly brightens them and the mushrooms look more appetizing. How long does it take to fry champignons? Fresh champignons are fried for 10 - 12 minutes. But there are also canned mushrooms, which are especially sold in stores. How long does it take to fry canned champignons, you ask? The answer is simple, such mushrooms do not need to be fried at all, you can just brown them a little in a frying pan for 2 - 3 minutes.

In general, how long you need to fry champignons depends on what products you fry them with; the process can take up to 30 minutes. Now you know how long you need to fry champignons, including how long you need to fry canned champignons!

Champignons belong to the category of edible mushrooms that cannot be poisoned. Therefore, it is allowed to use them in the diet even raw. To do this, cut the delicacy into neat strips, mix with chopped green onions, season with olive oil, lemon juice, salt, and the delicious appetizer is ready! However, most people do not risk experimenting and prefer to process this product.

Canning is one of the popular ways to prepare mushrooms. Marinated champignons in jars better retain their beneficial properties and taste. The product is already ready to eat, it is mainly served as a cold appetizer, but you can also fry this delicacy for 5-10 minutes and create a new appetizing dish.

How to properly make this delicious dish, and whether it is possible to fry canned champignons, read our recipe.

You can fry canned champignons, salted and pickled, because this gives the dish an unusual, piquant taste and aroma. Salted and pickled champignons differ in that acetic acid is used to prepare the marinade, and only salt is used as a preservative for pickling. Thus, canned mushrooms can be consumed both cold and hot.

Is it possible to fry marinated champignons?

Today, fried marinated champignons are a traditional way of preparing mushrooms, both as an independent dish and as a filling. Marinated champignons fried in a frying pan have a rather unusual taste and aroma. They can be used as a dressing for soups, fried or stewed potatoes, and salads.

How long to fry marinated champignons in a frying pan

Before frying, the marinated champignons must be thoroughly rinsed, otherwise the dish may become slightly sour due to the vinegar added to the marinade. After this, place them in a colander and allow excess liquid to drain. It is better to fry them with onions. It is believed that sour cream neutralizes the sour taste of pickled mushrooms well if you add it at the very end of frying. Processing will require very little time, since the product is already ready for consumption. You can fry for literally 2 minutes to brown the marinated champignons and give them an appetizing appearance.

Frying champignons in a frying pan in a simple way

There is a quick way to cook champignons, which housewives on a diet will be happy to use. To prepare mushrooms, you do not need sour cream; the amount of oil is used to a minimum.

Products:

• champignons – 500 g;
• onions – 2 pcs.;
• salt and ground black pepper - to taste;
• vegetable oil – 1 tbsp.

How to fry mushrooms:

• Take a thick-walled wok frying pan, pour oil into it, and place it on the stove.
• Peel the onion, cut into half rings or cut each half into 2 parts, and place in a frying pan. Fry until slightly golden brown.
• We wash the mushrooms, dry them, separate the stems, cut them into strips, and put them in a frying pan.
• Mix everything, waiting for the liquid to evaporate. Fry the mushrooms along with the onions, remembering to stir occasionally, add salt and spices to taste.

Such mushrooms are used as a side dish or as an independent dish.

Champignons are an ingredient that makes all dishes exquisite and very tasty. Many of us cannot imagine our diet without these mushrooms. However, not everyone knows how long to fry champignons and in what way. Let's talk about this topic.

How to fry canned champignons for making soups

Mushroom soup - nutritious and low-calorie

To prepare, chop the onion finely and grate the carrots on the smallest grater. Fry the onion in vegetable oil until translucent, then add carrots to it. Fry everything together until soft. Chop the canned mushrooms into small pieces and place in the same frying pan. Reduce heat to low and cook for about 5 minutes, stirring regularly.

Canned mushrooms are edible in their original form and do not require additional processing. But their taste leaves much to be desired, so they are fried in oil with the addition of onions, pepper, salt and other spices. Champignons are perfect for preparing pilaf, vegetable stew, potatoes stewed in pots and aromatic cream soup.

The peculiarity is that the mushrooms must first be drained and allowed to drain in a colander. When they have released the excess liquid, you can start cooking. Depending on the recipe, chopped or whole champignons are required. If they are large, then it is more convenient to cook them cut into slices along the stem or into cubes.

The peculiarity is that the mushrooms must first be drained and left to drain in a colander. When they have given away the extra sap, you can start cooking. Depending on the recipe, shredded or whole champignons are required. If they are large, then it is more convenient to cook them cut into plates along the stem or into cubes.

Canned mushrooms are edible in their original form and do not require reprocessing. However, their taste is not pleasing, so they are fried in oil with the addition of onions, pepper, salt and other spices. Champignons are great for making pilaf, vegetable stew, potatoes stewed in pots and aromatic cream soup.

The peculiarity is that the mushrooms must be drained in advance and allowed to drain in a colander. When they have given away the additional liquid, we begin cooking. Depending on the recipe, you need chopped or whole champignons. If they are large, then it is more convenient to cook them cut into slices along the stem or into cubes.

Lasagna with chicken and mushrooms To prepare you need:

• lasagne sheets;
• chicken fillets;
• canned champignons;
• tomatoes;
• greens, onions;
• cheese;
• spices.

Mushrooms are fried with chopped chicken slices and onions, greens with tomatoes without skins are mixed using a blender. Place the first sheet on the bottom of the mold, then the fried mixture of mushrooms and chicken. The next layers will be greens and tomatoes. 20 minutes before cooking, sprinkle lasagna with finely grated hard cheese and return to the oven.

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Getting rid of excess salt

Canned products differ from fresh mushrooms not only in that the latter are immediately ready for consumption. The bottom line is that during pickling and salting (canning), acetic acid and salt accumulate in the legs and caps. It is these substances that keep mushrooms almost fresh for a long time. Their excess is a completely common occurrence, because if preservative additives are not added, the product can easily become unusable. Therefore, when preparing, they often take a little more acid and salt than required.

Before making fried potatoes with salted mushrooms, you should perform a number of simple steps:

1. First, you need to taste the product - it may turn out to be suitable and does not require any processing.
2. If there is too much vinegar or salt in the mushrooms, then they need to be soaked in clean water or rinsed using a colander.
3. Finally, if there is not so much excess acid and salt, then you can do without any processing, but then you should put less salt in the dish than indicated in the recipe.

How to preserve champignons at home?

Preserving champignons for the winter at home will not be difficult even for a novice cook. Such canned food will be an excellent addition to any dish, especially a salad of meat and vegetables.

To get high-quality canned mushrooms, champignons should be collected in the morning and in good weather, otherwise their shelf life will be significantly reduced and the taste will not be very pleasant. Mushrooms should be sorted on the day of collection. This will help avoid the appearance of toxic compounds.

It is advisable to use wide baskets for collection. Champignons must be placed with their caps facing up: this will ensure that the mushrooms retain their shape and will not crumble or wrinkle.

Young mushrooms are best suited for preservation.

Mushrooms do not need to be heavily soaked in spices, especially spicy ones. Spices should only slightly emphasize the taste and aroma of the product.

You can preserve champignons at home either whole or chopped.

For preservation in its entirety, it is advisable to take young champignons whose caps have not yet opened. Mushrooms should be fresh, light and firm.

Step-by-step instructions on how to cook whole canned champignons at home:

1. Mushrooms (you will need 1 kilogram) must be thoroughly rinsed under running water, and the film must be removed from the surface of the caps.
2. Then you need to prepare the marinade. To do this, add salt (a tablespoon), sugar (a tablespoon), cloves (4 pieces), mustard seeds (a couple of teaspoons), allspice peas (6 pieces) and bay leaves (6 pieces) into a liter of cold water. You should also add a tablespoon of vegetable oil to the marinade.
3. When the marinade starts to boil, add the mushrooms to it. They should simmer over low heat for 30 minutes. When the champignons sink to the bottom, they are cooked.
4. Place mushrooms in sterilized jars, pour in a tablespoon of vinegar and hot marinade, and then seal.

Sliced

Preserving sliced ​​champignons is almost no different from harvesting whole mushrooms. However, there is still a difference, albeit insignificant.

To preserve sliced ​​champignons with your own hands, you will need:

1. Wash mushrooms (1 kilogram) thoroughly under running water and cut into portions.
2. To prepare the marinade, you will need to stir granulated sugar (use 4 teaspoons) and salt (use 3 teaspoons) in a liter of warm water.
3. After this, add bay leaves (5 pieces) and allspice peas (5 pieces) into the liquid.
4. As soon as the marinade boils, add the champignons.
5. After 10 minutes of cooking, you need to pour vinegar into the liquid (10 milliliters will be required) and boil the mushrooms for another 10 minutes.
6. Distribute the preparations into sterilized glass containers and seal.

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After 24 hours, canned champignons can be consumed. To do this, they can be supplemented with fresh chopped herbs and onions and seasoned with vegetable oil.

Recipes for making pickled mushrooms are popular among housewives every year. Marinating mushrooms at home differs in the methods and composition of the marinade ingredients. Champignons are recognized as the most affordable mushrooms; they can be easily bought in a store or collected for free in the forest along with berries.

It is fresh champignons that are often pickled at home for the winter in order to stock up on tasty ingredients for a long time for preparing salads, appetizers and many dishes. In winter and at any time of the year, they are used to prepare pie fillings, fill pies with them, and make homemade pizza with a spicy taste.

This recipe for pickled champignons for the winter is ideal for cooking at home, as it requires a minimum set of ingredients. Spices can be changed to suit your taste.

• champignons – 1 kilogram;• water – 2 liters;• sugar – 50 grams;• salt – 50 grams;• vinegar 9% – 100 milliliters;• bay leaf – 3 pieces;• peppercorns (allspice and black) – to taste ;• cloves – 2 pieces.

1. Boil water and pour spices into it. Add vinegar and mix everything well.2. As soon as the filling comes to a boil again, pour in the champignons. Stir thoroughly until the mushrooms are submerged in the liquid.

3. Close the lid and wait for the workpiece to boil.

4. When the champignons boil, skim off the foam and let them simmer for another 10 minutes.

5. Place the finished product in sterile containers and pour in the marinade. Close with lids.

Note! A kilogram of mushrooms will yield two jars of the finished product: a liter and a half-liter.

What to do if you are poisoned by mushrooms

Mushrooms account for approximately 4% of all food poisonings, so everyone needs to know what to do if they have mushroom poisoning.

The serious consequences of such intoxication are much more dangerous than the symptoms of other poisonings, which are more common.

Thoughtless consumption of mushrooms with food, their improper preparation, purchase or self-collection are the main reasons for the development of intoxication in the body.

Diagnosis of mushroom poisoning

One of the first signs that you may have been poisoned by mushrooms is “malfunctions” in the gastrointestinal tract. The patient, as a rule, experiences symptoms of inflammation of the intestinal mucosa in the form of intense cramping, cutting pain in the abdomen, dyspeptic disorders (nausea, vomiting, diarrhea).

Such symptoms often occur 5-13 hours after you eat mushrooms. If there was a toadstool among them, then internal bleeding begins, which is revealed by specific vomiting - a mass similar to coffee grounds, and black feces, in which blood is visible in the form of veins.

Bowel movements are usually frequent - more than 15 times during the day.

The type of mushrooms and how many of them were eaten determine the dose of toxin received by the patient. Its quantitative content directly affects the symptoms of damage to the central nervous system. After eating fly agarics, hallucinations and motor hyperactivity may occur; after eating toadstool, agitation, fussiness, and the patient experiences severe anxiety.

Some time after the development of signs of intoxication, patients become lethargic and inhibited, lose touch with reality, and their consciousness is impaired, which can lead to the development of a coma.

Lower blood pressure

Symptoms associated with dysfunction in the cardiovascular system immediately appear:

• decreased blood pressure;
• tachycardia;
• development of arrhythmia.

Without proper treatment, patients with such poisoning can survive about 2-5 days. Therefore, providing timely medical care plays a huge role in the recovery of the victim.

Treatment of mushroom poisoning

The first and main rule of successful treatment is timely contact with specialists!

Initially, doctors need to tell the following:

• the type and quantity of mushrooms that were eaten (the appearance must be described);
• how they prepared;
• how many people ate them;
• whether the mushrooms were boiled or prepared differently;
• how long has passed since they were consumed?

First of all, treatment should be aimed at neutralizing the harmful effects of fungi that are still in the stomach cavity.

If the patient is conscious, then this should be done before the ambulance arrives, and then continued in the hospital.

In a clinic setting, the poisoned person’s stomach is washed by inserting a probe into the cavity of the esophagus and gradually infusing 10-15 liters of clean water at room temperature.

Then droppers are prescribed, which stimulate the excretory function of the kidneys, due to which it is possible to achieve forced diuresis.

In the future, the patient should be continuously monitored for several more days. The poisoned person is taken to the hospital for subsequent detoxification procedures.

How to choose?

Canned mushrooms are mainly sold either in glass or tin containers. In the latter case, the appearance of the product cannot be seen, but the tin container does not allow sunlight to pass through, which is good for preservation, which should not be exposed to direct sunlight. But the glass jar does not interact chemically with the components of the composition, so champignons can be stored in it away from sunlight for a long period of time. In addition, in such a container the mushrooms will not acquire a metallic taste.

Before purchasing whole champignons, you need to inspect the mushrooms. They should all be the same size. This is due to the fact that during heat treatment, small mushrooms warm up faster than large ones. As a result, large mushrooms can cause the development of dangerous microorganisms inside the canned food. The stem of the mushroom should be carefully trimmed. The surface of the cap must be clean. All champignons must be elastic, without any damage or dents. If the mushrooms are very soft, the preparations have been cooked for a long time.

You can also determine the quality of canned champignons by taste and aroma. Mushrooms should be moderately salty, slightly sour, with a small addition of spices. Good champignons should not smell like mold, acetone or have a strong vinegar smell.

A little history

Botulism in mushrooms is deadly

The cause of botulism today, as a rule, is low-quality homemade canned mushrooms. Until the mid-twentieth century, when there was no large-scale preparation (there were no suitable containers, special rolling machines and tin lids), the source of the terrible disease was spoiled fish (dried and salted), as well as sausage. By the way, the name of the disease comes from the Latin word “botulus”, which means “sausage”.

History has preserved an episode when in Belgium three dozen musicians, invited (ironically) to play at a funeral, almost went to the next world themselves after treating themselves to homemade ham. However, three still could not be saved, and doctors took a long time to nurse several more people. But it was then that doctors managed to produce the first immune serum, which subsequently saved many hundreds of people affected by botulism.

Champignons marinated in a frying pan - step-by-step recipe with photos | Snacks | Taste Online

Wonderful homemade marinated champignons. Delicious. And what’s funniest and most interesting is that the entire marinating process takes place right in the frying pan without any special effort.

Ingredients:

• champignons 500 g
• odorless oil 150 ml
• black peppercorns 8 pcs.
• allspice peas 8 pcs.
• onion 1 pc.
• sugar 1 tbsp. spoon
• table vinegar 50 ml
• salt 1 tbsp. spoon
• garlic cloves 2 pcs.

Serves 10 servings

Preparation: Clean and rinse the champignons. Leave the small ones whole, and cut the large ones in half or even into quarters. Place the mushrooms in a dry, hot frying pan and cook for 6-7 minutes until the mushrooms release their juice. Combine oil, vinegar, salt, sugar and spices. Pour everything into a frying pan and cook over low heat, covered, for 10 minutes. Meanwhile, cut the peeled onion into thin slices and the garlic into slices. Turn off the heat under the frying pan. Combine hot mushrooms with prepared onions and garlic. Leave until completely cool. The mushrooms are ready.

Keep refrigerated.

These mushrooms can be stored in the refrigerator for several days, so they can be prepared a day or two before an event.

Bon appetit! Prepared until:

30 min

300 Kcal.

Pasta in creamy mushroom sauce

This simple dish with canned champignons will be appreciated by those who are passionate about Italian cuisine. To prepare it especially for dinner, you will need:

• 250 g pasta.
• 170 g canned champignons.
• 500 ml cream (10%).
• 1 onion.
• 2 cloves of garlic.
• 2 tbsp. l. sour cream.
• Salt, water, oil, basil and cheese shavings.

This time it is better to start the process by processing the mushrooms. They are cut into slices and, together with the marinade, placed in a heated frying pan. After about five minutes they are supplemented with chopped onions and crushed garlic. At the next stage, boiled pasta, sour cream, cream and dried basil are alternately poured into a common container. All this is salted, heated for a short time and sprinkled with cheese shavings.

Fried mushrooms with pre-boiling

Since many housewives still boil all mushrooms without exception before frying, we will pay special attention to this method. Let's look at the process step by step

Step One: Cleaning

Mushrooms brought from the forest should be soaked in cold salt water for 1.5-2 hours, then rinsed and peeled.

Advice:

When fried, the stems of boletus and honey mushrooms turn out to be somewhat harsh, so it is better to cut them off and dry them - in winter, when ground, they are perfect for preparing mushroom sauces and soups.

Cleaning mushrooms

Step two: first boiling

Pour cold water over the mushrooms, bring to a boil and simmer over low heat for 15 minutes, skimming off the foam that formed during boiling. After a quarter of an hour, drain the mushrooms in a colander and rinse with water.

Advice:

When you cook porcini mushrooms, you can add a small amount of citric acid to the water (about 3 g per 1 liter of water) to prevent them from darkening.

Boiling mushrooms

Step three: second boiling

Pour clean water over the mushrooms again, bring to a boil and simmer again over low heat for 10-15 minutes. After cooking, drain the water and rinse the mushrooms again.

After cooking, mushrooms must be washed

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Step four: frying mushrooms

When the water drains from the mushrooms after washing, they need to be cut into pieces of the intended size, then put in a dry frying pan (without adding oil!) and kept over low heat, stirring until the liquid evaporates. Then it’s time to add vegetable oil, animal fat or butter (preferably ghee). Fry the mushrooms in oil for 25-30 minutes, remembering to stir. A few minutes before the end of frying, add salt to taste.

Frying mushrooms

Step five: placing fried mushrooms in jars

Transfer the mushrooms directly from the frying pan into dry, hot, sterilized jars. In each of them there should be 1-1.5 cm of free space above the mushrooms for oil (fat). It is best to fill it with the oil in which the mushrooms were fried, but if this oil is not enough, you need to add new oil to the pan, heat it and add it to the jars while boiling.

Advice:

if you prefer animal fat for preparations, its layer on top of the jar will need to be salted directly while it is hot.

Roll up the filled jars and sterilize (completely submerged in salt water) for 60 minutes. Then turn over onto the lids, wrap thoroughly and leave to cool for 2 days. If the mushrooms are stored in the refrigerator, they do not need to be sterilized and stored under nylon covers.

Experienced mushroom pickers, knowing well the properties of the mushrooms that “caught” in their baskets, believe that boiling definitely edible mushrooms - porcini, chanterelles, champignons, moss mushrooms or boletus - only spoils their taste. Therefore, they immediately throw them into the frying pan.

Let us now look at this, in essence, quite short-term procurement process:

• Peel, rinse and drain the mushrooms brought from the forest in a colander to drain;
• cut all the mushrooms into slices;
• Pour vegetable oil (or a mixture of fats) into a deep frying pan, heat well and add mushrooms to the hot oil;
• With the lid closed, fry them over low heat for about an hour, keeping an eye on them and stirring. During this time they will stew in their own juice;
• then remove the lid and keep the frying pan on the fire until all the mushroom juice has evaporated and the oil becomes clear;
• Place the mushrooms directly from the frying pan into dry, hot jars, leaving 10-12 mm on top for oil;
• top up with boiling oil from the frying pan;

• then, if you intend to store the workpiece in the refrigerator, cover it with plastic or nylon thermal lids, leave until cool and place in the refrigerator;
• if there is no space in the refrigerator, then sterilize the jars in salt water for 1 hour, roll them up with metal lids, turn them over, wrap them well and keep them under a blanket for 2 days.

When to buy which mushrooms?

Employees of the St. Petersburg Mycological Society recommend buying fresh mushrooms at the market only during the period when they grow in the forests. At the same time, in supermarkets you can find cultivated mushrooms that can be produced regardless of the season.

According to mycologists, to understand when to buy which mushrooms, you need to know the growing seasons. There are two of them - spring and autumn.

The first wave of the mushroom season, spring, in St. Petersburg begins in April. At this time, the first morels and lines appear. In May, the first puffballs, boletus mushrooms, oyster mushrooms appear, as well as May rows and spring honey mushrooms. In June, in the forests you can find boletus, boletus, chanterelles, russula, boletus, various milkweeds, talkers, porcini mushrooms and others. The first wave lasts until mid-July.

At the end of August, the second wave begins - autumn. Then autumn honey mushrooms and rows appear. In September, milk mushrooms, saffron milk caps, podgrudki, large puffballs, mokruhi and Russian white truffle are added to them.

In October, the mushrooms of the first wave stop growing, and with the first snow, the mushrooms of the second wave disappear. During winter, only oyster mushrooms and winter mushrooms can be found on the trees.

How to stew champignons in a frying pan with cabbage

To prepare stewed mushrooms with cabbage, use a step-by-step guide:

1. Remove the skins from the onion, wash, dry and cut into half rings.
2. Peel clean carrots and grate using a coarse grater.
3. Remove the top leaves from the head of cabbage and chop medium.
4. Wash the mushrooms and cut into slices.
5. Heat a frying pan with oil and fry the onion until it becomes translucent. Add grated carrots and continue to fry everything.
6. Add the mushrooms, reduce the heat and simmer the dish until more liquid has evaporated.
7. Add the chopped cabbage and continue to simmer, stirring regularly.
8. Add a little salt, pepper and tomato paste, mix and simmer under the lid for a couple more minutes.

Serve the prepared cabbage with mushrooms as a separate dish or as a side dish for roasts or meat appetizers!

How to avoid botulinum toxin when preserving mushrooms

It is mushrooms that pose the greatest danger after preservation. If they have been heat-treated in soup, after frying, etc., then the product is safe. So the most important recommendation: digest the mushrooms before putting them in jars.

These rules should also be taken into account:

1. Wash mushrooms thoroughly and sterilize jars before canning. Boiling a marinade on raw mushrooms WILL NOT WORK and will not kill the spores;
2. It is better to preserve mushrooms immediately after picking;
3. mushrooms should be boiled for at least 30 minutes before preservation;
4. The brine for the marinade must be prepared strictly according to the instructions. Never reduce the amount of vinegar and salt to save money. In general, the solution should be quite acidic (pH at least 4.6) - this approximately corresponds to two percent vinegar. Salt should be at least 10% of the total composition of products;
5. It is best to boil mushrooms in an autoclave or pressure cooker rather than in a saucepan. There is high pressure and temperatures of 120 C°;
6. when rolling, do not use metal lids, use plastic ones (nylon);
7. Store jars of mushrooms in a cool, dark place. The temperature should not be higher than 6 C° - in this case, the bacteria stop all movement;
8. When seaming, add a little more vinegar to the jar with mushrooms to cover the surface, or aspirin.

The shelf life of canned mushrooms should not exceed six months. It is better to use them even earlier - after three to four months.

At the same time, you should not eat mushrooms too early either. Botulism bacteria die after a certain period of exposure in an acidic environment. For example, for mushrooms after hot pickling it is at least seven days.

How long to fry frozen mushrooms

Today, you don’t have to go into the forest for a “silent hunt.” You can pick a basket of mushrooms at the nearest supermarket, which is what most city residents prefer to do. Unlike their forest “brothers,” greenhouse champignons and oyster mushrooms require minimal processing and cook very quickly.

Yes, they will not delight you with the rich aroma that is inherent in mushrooms grown in natural conditions, but they do not pose a potential danger, which is important. In addition, champignons and oyster mushrooms are ideal for frying because they contain little water.

Champignon

Before frying, the greenhouse product should be thoroughly rinsed and then dried with a paper towel. This will remove excess moisture so that the mushrooms do not stew for a long time and acquire a golden brown, crispy crust.

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You need to fry champignon mushrooms for 5 - 15 minutes, depending on the quantity. The maximum time will be needed for approximately ½ kg of product.

It is better to divide the process into several stages.

1. First, heat the oil in a frying pan: olive, butter or sunflower, your choice. You can mix vegetable and animal fat in approximately equal proportions.
2. Place the sliced ​​champignons. Small specimens are allowed to be taken whole.
3. Fry the mushrooms over medium heat for 5 minutes, stirring continuously. When they release the water, add salt and, reducing the heat, cook for another 5 minutes. There is no need to cover the pan with a lid. Stir the mushroom roast regularly so that the pieces do not burn.
4. Separately sauté the onions. Add it to the champignons and keep everything together on the fire for another 5 minutes. You can diversify the taste of the dish with garlic, herbs or ground black pepper and paprika, which are added at the very end.

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Attention! When frying in one layer, the process is reduced to 5 minutes. Experienced chefs consider this option the best

If there are a lot of mushrooms, they are sent to the frying pan in portions.

Oyster mushrooms

We won't have any trouble with them at all. Wash, chop coarsely and place in a frying pan with heated oil.

After the oyster mushrooms have simmered on the fire for 7 - 10 minutes, add onion, black pepper, garlic, paprika and bring to readiness. The total frying time is 15 – 20 minutes.

Oyster mushrooms contain little water, and therefore almost do not decrease in volume. This should be kept in mind when choosing their quantity for frying.

White mushrooms

Rightly called the “king of the forest,” the porcini mushroom or boletus is good in any form, including fried. It will take a little longer to tinker with this delicious product than with oyster mushrooms and champignons, but the result is worth it.

1. First you need to thoroughly rinse the boletus mushrooms from debris and sand.
2. We recommend that you cook porcini mushrooms in salted water for at least 20 minutes before frying. During this period, they will have time to get rid of the toxins accumulated during the growth process (alas, even environmentally friendly places today can be called such only conditionally).
3. Next, drain the mushrooms in a colander and dry thoroughly.
4. Cut into random pieces and place in a preheated frying pan with vegetable oil for 10 - 15 minutes. Much depends on the size of the cut and the age of the mushrooms: young ones cook faster.

The contents of the pan should be stirred constantly, but a lid is not needed, otherwise there will be a lot of water in the finished dish.

If we are absolutely confident in the purchased or collected “kings of the forest,” we can not boil them first, but immediately fry them. This will take about 40 minutes. But the first method, especially using an indicator bulb, is still preferable.

Chanterelles

1. On average, you need to fry chanterelle mushrooms for 25 – 35 minutes. It is advisable to salt them at the very end so that the juice does not escape. It is easy to determine the readiness of the product by the characteristic crackling sound.
2. As soon as an easily recognizable sound is heard, remove the pan from the heat, cover with a lid and leave for 10 minutes.

Advice It is better to use butter, the dish will turn out more tender and more flavorful.

Secrets you need to know before frying

As is clear from the information presented above, to the question of whether pickled mushrooms can be fried, it is impossible to give a definite answer that will be positive for all types of such an ingredient. However, there are several types of such products that are almost intended for this type of processing. In order for a dish prepared with them to turn out perfectly, you need to know some tricks.

First of all, before putting the mushrooms into the frying pan, they should be thoroughly rinsed and the water and brine should be allowed to drain. Otherwise, the taste of the marinade will be clearly audible in the finished dish, which will simply overwhelm the rest of the ingredients. At some points it can be quite sour or have another unpleasant aftertaste.

For a particularly bright taste, it is best to fry pickled mushrooms not in vegetable oil, but in butter - this way they will be more juicy and original. At the very end of cooking, you can add a small amount of herbs to them and cover with a lid for a while.

Cold meat soup with champignons

Brief recipe:

Boil the mushrooms, cool the broth, add the chopped ingredients, season with onion, mashed with sugar and salt.

Ingredients:

Champignons – 300 gr. Water – 1.5 liters Fried chicken – 300 gr. Egg – 1 pc. Sour cream – 100 gr. Fresh cucumber – 200 gr. Green onions – 1 bunch. Dill Salt Sugar

Detailed recipe:

1. Rub the chicken breast with salt and pepper and bake in the oven until cooked. Cool.

2. Cut the champignons into thin slices, boil, drain, and cool the broth.

3. Cucumbers, breast, egg cut into cubes as for Olivier.

4. Chop the onion and grind with salt and sugar until the juice releases.

5. Mix all the prepared ingredients, pour in the broth, add sour cream and adjust to taste with salt and sugar.

When serving, sprinkle with herbs.

How to fry potatoes with champignons

This hearty dish with a wonderful smell will delight your family and guests. Although this food is not healthy for your figure, it is worth pampering yourself occasionally, because one-time consumption without excesses will not harm your slimness. All you need is:

• Champignons - from half a kilogram to eight hundred grams;
• Onion - a pair of large onions;
• Potatoes - about a dozen pieces;
• Sunflower oil;
• Salt;
• Parsley and dill.

Then mix the champignons and onions in a separate container. Add oil to the pan in which the mushrooms were cooked and add the potatoes. When the potatoes are almost ready, add the onion-mushroom mixture and salt.

Cover the pan with a lid and fry the potatoes until cooked. In this case, the dish must be stirred periodically. At the end of cooking, add fresh herbs to the dish.

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Stuffed pancakes

Housewives planning to prepare a holiday menu are advised to take note of a very interesting and very simple recipe for a dish with canned champignons. Photos of pancakes made using it will be published below, but for now let’s figure out what you need to prepare the dough and filling. In this case you will need:

• 200 ml milk.
• 200 ml hot water.
• 200 g regular baking flour.
• 70 ml vegetable oil.
• 1 egg.
• 1 tsp. kitchen salt.
• ½ tsp. baking powder.

The filling includes:

• 300 g fresh chicken fillet.
• 200 g canned champignons.
• 150 g cheese.
• 1 onion.
• Vegetable oil.

First you need to do the test. To prepare it, combine milk, boiling water and an egg in a deep, clean container. All this is salted, supplemented with dry ingredients, seasoned with vegetable oil and stirred thoroughly. Thin pancakes are baked from the finished dough. Each of them is filled with a filling consisting of chicken fried with onions, mushrooms and cheese shavings, wrapped in an envelope and browned in a heated frying pan or in the oven.

How to fry properly

How long to fry until done?

The time for frying the champignons depends on the form in which you need them - they can be cut into thin small plates, but they can also be used whole. On average, their cooking time until fully cooked ranges from 5 to 10 minutes. During this time, the mushrooms have time to brown and become covered with a delicate golden attractive crust.

How long to fry canned champignons for filling?

Many canned champignons are already ready to eat - open and eat. And if their frying time is limited to 10 minutes, then preparation for the filling comes down to a ridiculous 3 minutes. It is enough for the mushrooms to brown slightly, and they will reach full readiness after adding them to the main dish.

How to fry for lasagna

To prepare the filling for mushroom lasagna, we need only two ingredients - mushrooms and onions. If desired, you can add minced beef or, if you want to try a unique dietary product, then chicken fillet - lasagna in this case will be meat with the addition of mushrooms.

So, finely chop the champignons and onions (champignons are cut into slices, onions into small cubes). When adding chicken, also cut the fillet into small pieces. First of all, add the onion to a frying pan with heated vegetable oil and, as soon as a golden crust appears on it, add the champignons. You can cook the chicken and ground beef separately, or do it before adding the mushrooms to the onions. The meat must be almost cooked so that the champignons do not lose all their taste during the long heat treatment. On average, cooking time takes 20 minutes (10 minutes when preparing mushroom lasagna).

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How to fry canned champignons for salads

Canned mushrooms allow you to prepare a salad quickly and inexpensively. It is recommended to subject fresh champignons to at least minimal heat treatment, but taking them from a jar can easily save 10–20 minutes of precious time. It is enough to cut them into beautiful slices (so that their anatomical shape is preserved - a cap with a stem) and immediately add to the salad.

To add a special taste, mushrooms can be fried in olive oil with garlic. Have you ever tried mixing mushroom and garlic sauce together? This method of frying will renew the already boring taste of the salad.

How to fry champignons for soups

Delicate, light and aromatic soup with the addition of champignons does not leave you indifferent. Having a jar of canned mushrooms will make it possible to prepare it at any time, and the vinegary sourness will update the taste of the dietary soup.

For it, the champignons need to be finely chopped, and one, the largest mushroom from the jar, cut into anatomically shaped plates - it will look beautiful in the broth and, in addition to a feast for the stomach, you will receive aesthetic pleasure. It is enough to fry them for 4-5 minutes over low heat with constant stirring, so that the champignons do not burn, but are only slightly covered with a golden crust. In soup they should be soft and tender, and frying is necessary only to enhance the taste and aroma. Their further preparation in soup is identical when using fresh ones.

Use in cooking

Canned champignons are used in cooking both in finished form (that is, canned) and fried or stewed. The product can act as an independent snack or be used as one of the ingredients of a more complex dish.

Is it possible to fry and stew?

Canned mushrooms (especially not pickled, but simply sterilized) can be stewed and fried.

Before frying, they must be rinsed with water and then placed in a frying pan. The champignons are fried in regular vegetable oil. If desired, you can add chopped onions. The product is also allowed to be salted, peppered or sprinkled with your favorite spices, if there were not enough or none at all in the canned food.

Cook the mushrooms over low heat, stirring constantly. Frying time is 10 minutes. As soon as the surface of the mushrooms is covered with a golden crust, the dish is ready and can be served immediately. Fried champignons can be used as an appetizer, or they can be added to a dish, such as a salad.

Also, after frying, canned champignons can be stewed with sour cream. It is enough to add a couple of tablespoons of dairy product. Stew the fried mushrooms for one minute until the sour cream reaches a liquid consistency.

Stewed mushrooms are eaten hot. Fried or boiled potatoes are suitable as a side dish.

What can you cook?

Mostly canned champignons are included in salads, both meat and vegetable. In addition, the product can be added to hot soups, pastas and sauces and baked together with meat in the oven. Canned champignons will add an incomparable taste to pizza.

If mushrooms serve as an independent dish, then it is best to prepare spaghetti or other pasta, buckwheat porridge, and mashed potatoes as a side dish.

Mushrooms go well with crab sticks, onions, hard cheese, tomatoes, squid, rice, canned pineapple, ham, chicken fillet, pork, boiled eggs, beans and cucumbers. Similar products, for example, can be combined in a salad.

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.

Consequences of the disease

Practice shows that after a severe form of the disease, even with qualified therapy, recovery is slow, over several weeks. Residual signs may be felt for several months.

More often, the consequences of botulism make themselves felt when restoration measures are not carried out in a timely manner. We are talking about the following conditions:

• tracheobronchitis and acute respiratory failure;
• aspiration pneumonia;
• mumps of purulent type;
• myositis and myocarditis.

It is worth knowing about the side effects of therapy, as the body’s response to toxoid. Such reactions include serum sickness and anaphylactic shock.