Fried champignons with onions: recipes with photos

Champignons are one of the famous and sought after species. They are common in the wild and are also grown artificially for commercial purposes. Fruit bodies have high nutritional value and are versatile in processing. They are prepared for the winter, cooked in soup, and made into fillings for pies. Fried champignons with onions is the simplest and most popular recipe.

Meadow champignons are considered the most common in the wild

How to fry champignons with onions in a frying pan

Forest champignons and store-bought ones are suitable for preparation. When purchasing a product, pay attention to the presentation and date of collection. Good quality champignons have a uniform whitish color without dark spots or soft areas on the surface. A fresh product in its raw form has practically no aroma; if the product has an odor, it is better to refuse the purchase. The aroma comes from the fried mushrooms.

Specimens grown in natural conditions are characterized by a more pronounced smell and taste. Harvest at the end of summer. Only young specimens are used for food; overripe ones are not suitable for cooking, because they have an unpleasant smell of decomposing protein, and their chemical composition contains toxic compounds.

Fruit bodies of approximately the same size, with the stem cut off, are sold. Forest representatives require processing before use:

Cut off the lower part of the stem with fragments of mycelium or soil remains.
In adult specimens, the protective film is removed from the cap; there is bitterness in its taste; young specimens are left in their natural form.
The fruiting bodies do not contain hot milky juice, so they do not require long soaking. To remove possible insects from the pulp, the mushrooms are dipped in a weakly concentrated solution of salt and citric acid for 20 minutes.
Then wash under the tap and remove excess moisture.

Carefully review, if there are affected or damaged areas, they must be removed.

Attention! When collecting, do not take specimens that raise doubts about belonging to the species. The champignon is similar in appearance to the toadstool, which is deadly to humans.

Fried champignons are cooked in a frying pan with a non-stick coating or double bottom.

For cooking, use any oil; if the recipe calls for vegetable oil, it is better to take olive or nut oil.

What to fry first: onions or champignons

The species is characterized by a rich chemical composition, which includes vitamins and substances beneficial to the body. Fruit bodies can be eaten not only fried or otherwise processed, but also raw. During prolonged hot processing, some of the useful components are lost. Therefore, fried champignons with onions in a frying pan are prepared in a certain order. First, the onion is sautéed, then the mushroom preparation is added to it.

How long to fry champignons in a frying pan with onions

After cutting the fruiting bodies, place a frying pan with oil on the stove and spread the chopped onion. It is sautéed until it turns yellowish and has a soft consistency, which takes 10 minutes.

The dish, prepared in the traditional way, has a delicate taste and pleasant mushroom aroma.

Then add sliced mushrooms to the frying pan and increase the temperature. The fruiting bodies will gradually give up water, so it looks like they are boiling in their own juice. The evaporation time of the liquid depends on the volume of raw materials; in a medium frying pan it will take approximately 15 minutes. Fry the pieces until golden brown, 5 minutes. In total, 30-35 minutes pass from the moment the frying pan is placed on the stove until the product is ready.

Tips for housewives

Mushrooms will turn out tasty and nutritious if you cook them correctly, wait the required time and add the most suitable ingredients. Experts give the following advice:

Champignons must be washed and dried before use;
To make a dish of onions and mushrooms successful, first fry the chopped onions, then add the mushrooms;
Soy, cream and sour cream sauce will help the dish acquire a special piquant taste;
It is not recommended to fry mushrooms for too long, as they can absorb a lot of fat;
If the recipe calls for chicken, first fry the meat, then add onions and then mushrooms;
You can pour the champignons into a frying pan with onions, which are fried in oil, only after they have softened. To increase the degree of browning, it is recommended to add a small amount of flour.

Bon appetit!

Classic recipe for champignons fried with onions

In the classic recipe there are no recommendations on the dosage of ingredients; fried mushrooms are prepared only with onions. The quantity of vegetables is taken at your discretion, as you like. Salt is also used according to gastronomic preferences. Prepared in vegetable oil.

The recipe requires the following steps:

Place the pan on the stove and add oil, set the mode to medium.
Peel the onion and form into thin half rings.
When the oil heats up until it crackles, pour the onion into the frying pan and simmer until soft, the time depends on the amount of vegetable and the volume of the container.
Fruit bodies, processed and without moisture, are formed into longitudinal pieces 2 cm wide.
Add sliced mushrooms to the pan and increase the setting.
The fruiting bodies will release juice. The champignons are kept on fire until the liquid evaporates.
The mode is lowered, brought to a golden color, stirring constantly and without closing the lid.

After the juice has evaporated, fried mushrooms should be cooked for no more than 5 minutes.

Serving options

These mushrooms will perfectly complement any side dish and salad . So, it will be very tasty to serve them with mashed potatoes or rice and a salad of fresh vegetables.
This dish will be an excellent appetizer on the holiday table.
Cook beef , make a salad of fresh tomatoes, cucumbers and lettuce, use mushrooms with sour cream as a side dish. A delicious and satisfying lunch is ready.

We all know that mushrooms are a source of protein . And it’s interesting that there is almost 10 times more of it in dried mushrooms than in fresh ones. Mushrooms are often used during fasting or in vegetarian menus. A huge advantage of this plant is the fact that it is very easy and quick to prepare. Let's look at another very quick and tasty recipe for cooking mushrooms with onions and carrots.

How to cook fresh champignons fried with onions and herbs

Use any greens that you are used to using in cooking. Fried champignons go well with parsley or dill to taste. If it is not possible to use a fresh ingredient, it is replaced with a dried one, but the taste will be different.

Components:

onion – 1 pc. medium size;
fruiting bodies – 500 g;
greens, salt to taste;
oil – 2 tbsp. l. as much as possible, the dosage is free.

Technology for preparing fried champignons with onions:

The fruiting bodies are cut into longitudinal slices.
They chop the onion, the shape does not matter.
In a frying pan with hot oil, sauté the vegetable until soft.
Pour the mushroom mixture into a frying dish with the onions.
After the water has evaporated, salt, stir and cover the pan, set the mode to minimum, cook for another 7 minutes.

Fresh greens are chopped and poured into the fried product. If the component is dried, it is introduced immediately after the liquid evaporates.

Recipe for meat with champignons and potatoes

Meat with champignons in a frying pan will turn out more satisfying, and to serve the dish you will not need a side dish if you include potatoes in the recipe.

Preparation next.

What ingredients will you need?

To prepare a complete dish from meat and mushrooms, use:

meat. It is recommended to use pork with moderate fat content. If you choose lean meat, the dish will turn out dry - 500 g;
Champignon. You can use both fresh and frozen mushrooms - 250 g;
potato. It is important that the tuber crop does not overcook during heat treatment - 500 g;
onion turnip. You should prepare a large and juicy onion - 1 pc.;
non-fragrant sunflower oil – 30 ml;
filtered water – 400-500 ml;
laurel leaf – 1 pc.

Additionally, you should select spices to taste (you can use ground pepper and meat spices) and salt.

Step-by-step cooking process

When preparing meat with the addition of champignons and potatoes, the steps are arranged in the following order:

Initially, you need to prepare a frying pan of suitable size and with a thick bottom.
Next you need to peel the vegetables. The onion should be cut into medium-sized slices, and the potatoes should be cut into medium-sized cubes.
The meat should be cut into pieces similar to potatoes.
Champignons, if small ones are used, then it is enough to cut them into 2 parts. If the mushrooms are medium in size, it is recommended to cut them into layers.
Then you need to heat the oil in a frying pan and fry the chopped onion in it until lightly browned.
Next, you need to add meat and champignons to the onion, and continue to fry the food for about 17-20 minutes over moderate heat, stirring the ingredients regularly. During the allotted time, excess moisture should evaporate from the meat and mushrooms, and it is also desirable that the products should brown slightly.
After 17-20 minutes (provided that the moisture has evaporated and the food has browned), you need to put the potatoes in the frying pan and pour in water (the water needs to be boiled in advance and poured in while boiling).
When the water begins to boil, reduce the heat and simmer the ingredients until the potatoes are ready.
Approximately 5 minutes before the end of simmering, you need to add salt, bay leaf and pepper (or spices) to the pan.

After cooking, the pan must be closed, since the ingredients must be saturated with both the taste and aroma of each other. It is advisable to infuse the contents for 8-10 minutes.

How to fry frozen champignons with onions

Freezing is often used as a winter preparation method. The semi-finished product has already been processed before being placed in the freezer. The preparatory work before frying has its own nuances:

the workpiece is defrosted in stages;
it is advisable to take the required amount of frozen product, since it cannot be sent for storage again;
the bag or container from the freezer is first moved to the refrigerator shelf;
after 5-6 hours, take it out of the package and put it in a pan;
By the time of cooking, the fruiting bodies must be completely thawed.

Important! You cannot defrost the semi-finished product in water; champignons do not like contrasting temperatures.

For example, the practice of thawing in the microwave is unacceptable for this type of product.

When the workpiece warms up to room temperature, it is used immediately; there is no need to wash it. These are the conditions for self-frozen raw materials; the store-bought semi-finished product is poured into a bowl and left in the kitchen for gradual defrosting, then it is better to rinse the mushrooms and remove the moisture with a kitchen napkin.

Then prepare according to any recipe with a set of desired ingredients. The processing technology and taste of fried champignons after defrosting are no different from fresh ones.

Green onions are often used in mushroom dishes along with onions.

Preliminary preparation

Most chefs, for their kitchen masterpieces, buy champignons in the store - already peeled, packaged and ready to eat. It is enough to rinse such mushrooms a little under running water - and they can already be cooked.

If you are using mushrooms collected in the forest, then they must first be inspected for the presence of rotten or insect-damaged fragments and removed. Then the fruiting bodies must be thoroughly cleaned of dirt and forest debris and washed under running water, being careful not to wet them for a long time - otherwise the champignons will absorb too much moisture. The peeled fruiting bodies should then be placed in a colander to drain the water, and then briefly placed on a clean, dry towel to dry.

Now the champignons are ready to be fried in the company of juicy onions.

How to fry champignons with onions and carrots

With this cooking method, the dish will consist of the following set of components:

carrots – 1 pc. small size;
fruiting bodies – 1 kg;
onions – 2 pcs.;
oil – 50 ml;
salt - to taste;
you can add ground allspice.

For processing, take a frying pan with high edges so that the liquid does not leak onto the stove.

The dosage of vegetables suggested in the recipe can be changed up or down

Preparing ingredients and cooking:

Remove the outer shell from the carrots, wash them, and remove the water with a napkin. Cut into strips or use a grater with large cells. You can use the Korean carrot attachment.
The fruiting bodies are shaped into large pieces; if the caps are small, they can be cut into 4 pieces.
Medium or small onions are chopped into rings, larger ones into half rings.
In a frying pan with oil, bring the onion to a semi-soft state; after heating the container on medium mode, it will take about 5 minutes.
Pour in the carrots and stir constantly for another 5 minutes.
Mushrooms are loaded next.
Increase the temperature, and the mushroom preparation will fill with liquid.
The water is completely evaporated, stirring the mixture periodically.

Advice! If there is not enough oil, add it and cook the product for 5-7 minutes.

Recipe for frying champignons on the grill

Let's consider the simplest, traditional home method, which requires marinating the product before cooking. But mushrooms fried on the grill will acquire the aroma of a fire.

Cooking time: 150 minutes

Number of servings: 6-8

Energy value

calorie content - 84.3 kcal;
proteins - 6.1 g;
fats - 6.3 g;
carbohydrates - 0.9 g.

Ingredients

champignons - 1 kg;
sour cream or mayonnaise - 200 ml;
spices - to taste.

Step-by-step preparation

Wash and dry the mushrooms. Place the whole thing in a deep container with a lid.
Add salt, pepper and pour sour cream or mayonnaise. With the latter, the main thing is not to overdo it. Champignons should not swim in the marinade, but only be enveloped in it.
Leave in a cool, dark place, covered, for a couple of hours.
Stir or shake occasionally to prevent the sauce from hardening between the mushrooms.
Thread onto skewers and cook on the grill or grill. Turn over when the product is ready.

Tip : it is better to place a baking tray underneath so that the juice accumulates in it. Such kebabs are often combined with chicken, tomatoes, and bell peppers. How long such a dish will be cooked over the fire depends on the set of products and their sizes.

Champignons fried whole with onions

Cooked whole mushrooms turn out juicy, because during heat treatment the liquid does not completely evaporate, but remains inside.

Small specimens are suitable for this recipe.

Artificially grown mushrooms are supplied to the shelves with a short stem; this principle can be used to process forest champignons by cutting off the stem to the cap.

To prepare fried mushrooms, take:

fruiting bodies – 500 g;
oil – 30-50 ml,
salt - to taste;
onion – 1 head;
dill (green) – 3-4 sprigs.

Technology:

Finely chopped onion is sautéed in a frying pan with oil until tender.
Place the caps, salt, fry (covered) on one side for 4 minutes.
Then the caps are turned over, and the same time is spent on frying on the other side.

Dill is finely chopped and sprinkled on top of the fried dish.

Fried champignons with onions for soups

You can make a semi-finished product to add to mushroom soup. The remaining preparation can be placed in a container or jar, closed and refrigerated for the next preparation.

Frying for 4 servings:

oil;
allspice, salt - to taste;
mushrooms – 350 g (you can take more);
onion – 1 pc.;
greens - optional;
flour – 2 tbsp. l.

Recipe:

Chop the onion into small cubes.
Fruit bodies are divided into small square pieces.
Heat the oil in a frying pan and add the onion, cook until half cooked.
Add mushroom stock, salt and fry for 10 minutes.
Flour is diluted in 200 g of water and fried, after 3 minutes. Pepper and herbs are added to the boil.

Important! If you like a light broth in your mushroom soup, you can exclude flour from the set of ingredients.

The amount of product depends on how many servings the first dish is designed for

The simplest recipe

Meat with champignons in a frying pan can be prepared with the addition of only onions and spices.

To serve, it is recommended to boil rice or potatoes in advance.

What ingredients will you need?

To prepare the meat and mushroom frying you will need:

chilled meat. It is recommended to use pork with a low fat content - 500 g;
Champignon. Mushrooms must be purchased fresh – 500 g;
onion, you can also use shallots – 350-400 g;
spices for pork. You can buy a ready-made set (without salt) – 3-4 g;
chopped black pepper – 2 g;
filtered water – 350-400 ml;
sunflower oil – 60-80 ml.

You also need to prepare salt. The amount of product depends on taste preferences.

Step-by-step cooking process

Stages of preparing meat and mushroom frying:

Initially, you should rinse the meat and remove water from it with a towel. If the meat is not purchased, then this item is not mandatory.
Next, the meat needs to be frozen a little to make the fillet easier to cut.
Cut frozen meat into medium-sized cubes.
The champignons must be cleaned of defects and cut into slices.
The onion needs to be peeled, then, using a knife, cut into small cubes.
Then the sliced meat should be placed in a bowl, sprinkled with meat spices and mixed well. It is advisable that the spices cover each piece of meat.
Leave the meat to marinate for approximately 15-20 minutes.
Next, you need to pour approximately 30 ml of sunflower oil into the frying pan and heat it over moderate heat.
Place the meat cubes in the frying pan (no need to change the heat level) and fry them until golden brown. The meat should be stirred periodically. There is no need to cover the pan with a lid, as excess moisture should evaporate from the meat.
Once ready, the meat needs to be transferred to a dish, and the onion should be browned in the remaining oil. If necessary, you can add about 20 ml of sunflower oil.
The finished onion should also be transferred to a dish (can be in a separate dish, or can be added to the meat).
Wash the pan and heat the oil in it again (about 30 ml) over medium heat.
Place the mushrooms in the oil and fry them until the moisture has evaporated and the mushrooms themselves have lightly browned.
Then you need to transfer the mushrooms along with the oil into a frying pan with high sides.
Add fried meat and onions to the mushrooms. You also need to add salt, pour in water and pepper the contents.
It is recommended to simmer the ingredients over low heat for about 10 minutes. It is necessary that the meat has time to be completely stewed.
After the specified time, the frying pan with meat and mushrooms must be removed from the heat and covered with a lid.

The meat and mushroom frying should sit for approximately 10 minutes. It is recommended to serve it with a side dish and garnished with green onions.

How to fry champignons in a frying pan with onions for filling

Just like frying for soup, you can prepare for future use or use the filling for a number of products on the day of preparation:

dumplings;
pies;
pies;
immediately;
pancakes;
salads

During cooking, some potatoes, rice or meat are added to the mushroom filling, depending on the requirements of the recipe. If the semi-finished product remains, it is placed in the refrigerator until next use.

Components:

champignons – 0.5 kg;
salt – ½ tsp;
oil – 3 tbsp. l.;
ground pepper (black) – 1 pinch.

Prepare fried champignons according to the following recipe:

Cut the mushrooms into cubes approximately 2*2 cm.
Place on a dry, hot, non-stick frying pan.
Fry at maximum setting.
When the cutting releases a large amount of juice, it is drained.
Return the product to the stove and leave until the water has completely evaporated.
Add oil, cook for 3 minutes.

At the end of the process, the product is salted and sprinkled with pepper.

Recipe for frying champignons on a grill pan

Mushrooms cooked in a special marinade acquire a piquant taste that cannot be compared with anything else. To improve the quality of the dish, you need to fry quickly, without overcooking the champignons on the stove.

Cooking time: 35 minutes

Number of servings: 4-6

Energy value

calorie content - 105 kcal;
proteins - 6.2 g;
fats - 8.5 g;
carbohydrates - 0.6 g.

Ingredients

large champignons - 12 pcs.;
olive oil - 50 ml;
garlic - 2 cloves;
dried rosemary - 1 pinch;
salt - to taste.

Step-by-step preparation

Mix oil with chopped garlic in a small container. Add salt, rosemary and a pinch of chili pepper if you prefer spicy food.
Cut off the stems of the mushrooms. Place the caps in a container with marinade. Leave for 20 minutes.
Heat the grill pan.
Place mushrooms on it and fry until golden brown. Serve on a flat platter, drizzle with marinade.

Champignons prepared according to any recipe will be tasty, and if processed in the right way, they will also be healthy.

How to fry diced champignons with onions

Recipe ingredients:

fruiting bodies – 600 g;
oil – 50 ml;
onion – 200 g.

Cooking sequence:

The champignons are cut into two parts, then each of them in half again, making medium-sized cubes.
The onions are cleaned and immersed in cold water so as not to irritate the eyes when shaping. Cut into cubes slightly smaller than mushrooms
In a frying pan with oil, sauté the onion on medium until golden brown, add salt.
Add mushroom slices, raise the temperature until the product releases liquid, and adjust the taste with salt.

When the dish remains without juice, fry for another 4 minutes.

How to choose champignons

Even harmless species can cause harm, that is their nature. Lesh meat (also called mushrooms) that begins to deteriorate produces poison, so you should learn to choose the right champignons when purchasing, so as not to harm yourself and your loved ones.

Recommendations and useful rules:

The color of fresh mushrooms is white or brown.
Matte shine is one of the characteristic features of the species. A shiny, glossy skin that is slimy to the touch indicates depravity.
If the film between the cap and the stem is dark brown, the product is hazardous to health. As a rule, there is a slight odor or no odor at all.
Darkening is a sign of overripeness, which makes the product tough after heat treatment.
The hat must be clean, without stains or inclusions. The presence of the latter indicates that the champignons are stale.
It is better not to buy mushrooms with damaged or cut film between the stem or cap.
Soft champignons have started the process of rotting and are dangerous to eat. You should give preference to elastic and dense hats.
Fresh ones smell of a rich mushroom aroma, but dampness and an incomprehensible stench indicate long-term storage, most likely in inappropriate conditions.

Choice by size and purpose:

The smallest ones are ideal for pickling, salads and omelettes. They require minimal heat treatment.
Medium-sized mushrooms are more suitable for soup, and experienced cooks stew and fry them. These are the most fragrant champignons.
Large ones - definitely for the grill. They can also be used as a filling for baked goods.

Frozen champignons are also available, but it is better not to buy them: all nutrients and taste are lost, and the structure becomes loose.

How to fry champignons in a frying pan with onions in butter

The following ingredients are used in the recipe:

onion – 1 pc.;
garlic – 2 cloves;
butter – 150 g;
champignons – 700 g;
parsley, ground pepper;
salt;

Technology:

The fruiting bodies are formed into arbitrary, but not too small parts.
Finely chop the onion.
Garlic is pressed in any available way.
In a frying pan with melted creamy product, first sauté the onion until tender, add garlic, and keep on medium for 5 minutes.
Sliced mushrooms are added to the frying pan with the vegetables, the liquid is evaporated and fried until light yellow, salt and pepper are added.

Fried champignons (sprinkled with parsley) are eaten hot.

Recipe for meat with champignons and cheese

Stewed meat with mushrooms and cheese is recommended to be served with boiled spaghetti.

Meat with champignons, recipe with cheese.

The dish has a special consistency and taste.

What ingredients will you need?

To stew meat with mushrooms and cheese you need:

any chilled meat and not very fatty – 800 g;
fresh champignons – 300 g;
processed cheese without flavoring or aromatic additives – 200 g;
natural tomato sauce (also without additives) – 10 ml;
garlic. If fresh garlic is not available, you can use dried garlic – 4 cloves;
crushed coriander – 2 g;
dill sprigs - 2-3 sprigs;
sunflower oil – 15-20 ml (unflavored);
laurel leaf – 2 pcs.

Additionally, use salt and crushed black pepper to taste.

Step-by-step cooking process

The process for preparing meat with the addition of cheese and mushrooms is as follows:

First you need to cut the meat into medium-sized cubes.
Next, the mushrooms need to be cleaned of defects and finely chopped.
The cheese also needs to be cut into small cubes.
The garlic must be peeled and finely chopped with a knife.
Dill sprigs should be torn off the stems and finely chopped with a knife.
Break the laurel leaves into approximately 4-6 pieces each.
Then you need to heat the oil in a double-bottomed frying pan.
Place the meat cubes in the oil and fry them over medium heat until browned.
When the meat is browned, add broken bay leaves, coriander, salt and pepper to the pan.
Immediately mix the ingredients, add the mushrooms and fry the ingredients for approximately 2-3 minutes.
While the ingredients are frying, stir the tomato sauce and garlic in a bowl.
Pour the tomato-garlic mixture into the pan after 2-3 minutes. If the contents turn out to be dry, you can add hot water.
When the contents boil, you will need to put the cheese slices into the pan and stir the contents until the cheese melts.
When the cheese has melted, continue cooking over low heat until the meat is cooked.

Approximately 1 minute before removing the pan from the stove, add dill to the contents. The finished dish must be covered and allowed to stand for about 6-8 minutes.

How to cook fried champignons with onions and Provençal herbs

A fried dish with the addition of spicy ingredients turns out aromatic and tasty.

Adding herbs gives fried mushrooms a spicy aroma

The smell of mushrooms harmoniously combines with Provençal herbs, which are included in the recipe with a set of components:

butter – 50 g;
olive, preferably nut – 50 g;
mushrooms – 600 g;
onion – 1 pc.;
garlic – 1 clove;
Provençal herbs – 1 tsp;
greens - 1 small bunch.

Sequencing:

In a hot frying pan with the addition of nut oil, sauté the onion, cut into half rings, until soft.
Pour the fruit bodies formed into slices into the fried vegetable. To evaporate moisture faster, do not cover it with a lid.
When there is no juice left in the pan, add crushed garlic and butter, fry until half cooked, and add salt.
Before removing from the stove, add Provençal herbs and cover with a lid.

Before serving, the fried dish is sprinkled with herbs.

Porcini mushroom recipe

The linden tree has bloomed, which means it’s time to collect such wonderful mushrooms as boletus mushrooms. These strong, dense organisms, which attract attention with their colorful caps of various shades, today appear in the form of a delicious delicacy dish.

We always give such a delicacy a truly “royal” culinary reception. How else to react to this unsurpassed “handsome man”!

Ingredients:

onions - 3 pcs.;
boletus (white mushrooms) - 1 kg;
vegetable oil;
spices (salt, pepper).

Recipe description:

Empty the contents of the basket onto the table and remove all trash. We thoroughly wash each mushroom and dry it well with paper towels.
We heat the frying pan (without oil for now) and put our luxurious forest “harvest” into it. We add salt so that the boars give up their juice.
When all the excess moisture has evaporated, add aromatic oil (sunflower or olive) and fry the mixture until brightly browned.
Reduce the heating intensity, add the peeled and chopped onion into half rings.
We continue cooking on the medium flame of the burner, constantly stirring the appetizing mass. Under no circumstances do we allow burnt elements to appear - such a “noble” product cannot tolerate this!

Serve the dish with any potato side dish. However, the best way to enjoy this wonderful dish is with a crispy crust of fresh bread.

Recipe for fried champignons with onions in the oven

Preparation does not take much time, the set of products is minimal: 500 g of mushrooms and 1 onion. The champignons turn out no worse than fried in a frying pan, but there is no need to do everything step by step.

Technology:

The oven is heated to 180 0C.
Grease the baking tray with oil.
Add mushrooms, cut large ones into two parts, use small ones whole.
Onion chopped into half rings is poured on top.
The workpiece is salted and placed in the oven.

Cook for 25 minutes, stir twice.

Champignons in mayonnaise - general principles of preparation

Champignons can be grown in greenhouses, as well as in fields and forests. In the first case, the mushrooms only need to be washed; they are usually clean and light, without worms or rot. If the mushrooms have grown in natural conditions, you need to thoroughly rinse them from sand, check for worms, cut off damaged areas or discard damaged specimens. Champignons do not require preliminary boiling; they can be immediately baked, fried, or stewed.

What popular mushrooms are prepared with:

• potato;

• onion;

• garlic;

• tomatoes;

• spices.

Mayonnaise can be added to the dish immediately or after pre-frying the mushrooms. It all depends on the chosen recipe. Champignons can be baked in the oven, fried in a pan or on the grill, stewed on the stove or in pots. What do we choose?

How to deliciously fry champignons in a frying pan with onions and lard

Products:

lard – 70 g;
fruiting bodies – 400 g;
onion – 1 pc.;
garlic – 1 clove;
mixture of peppers - optional;
salt - to taste.

Preparation:

The lard is finely chopped, fried in a frying pan, and the cracklings are removed.
Add chopped onion and crushed garlic to the container and cook for 7 minutes.
The fruiting bodies are formed into plates, the temperature is added, the sliced mushrooms are fried for 3 minutes on each side, and salted during the cooking process.

Add pepper before cooking. Served hot.

Champignons fried with onions in a slow cooker

Algorithm for preparing mushrooms fried in a slow cooker:

Pour a little oil into the bottom of the bowl.
Set to the “Frying” mode, programming the timer for 25 minutes.
Add onion and fry for 5 minutes.
Add mushrooms shaped into slices, mix and cover.
After 10 minutes, open the lid, mix the product, salt and add spices.
After 5 minutes, open the lid to allow the juice to evaporate.

In 25 minutes the fried dish will be ready.