Fried mushrooms - the best recipes. How to properly and tasty cook fried mushrooms.

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Prepared by: Olga Matvey

02/27/2017 Cooking time: 40 min

Some people love porcini mushrooms, others love champignons, but I adore chanterelles and will tell you how to cook fried chanterelle mushrooms with garlic in butter. This is a great addition to any side dish or meat.

Fried mushrooms - food preparation

• The champignons must be fresh. Before frying, you need to cut off the ends of the sheath, wash the mushrooms with cold water and dry them on a towel.

• Oyster mushrooms have certain characteristics of good quality. The color of these mushrooms should be bluish-gray. There should be no yellow spots either on the surface of the cap or underneath.

• Butterfish should be taken young and strong, then there is less chance of getting wormy specimens. If you are not lazy and clean them immediately after collecting, the sticky film will easily come off the cap, revealing the lemon-yellow surface of the mushroom.

“Fan-shaped meat” with sauce, champignons, garlic and tomatoes

Mushrooms are often used not as a main dish, but as an ingredient for something more satisfying. For example, there is a wonderful recipe for baked pork with mushroom sauce, cheese and tomatoes. To prepare you will need:

1. Pork neck – 1 kg.
2. Mushrooms – 0.5 kg.
3. Oil for frying.
4. Garlic – 5 cloves.
5. Onion – 200 g.
6. Tomatoes – 200 g.
7. Cheese – 200 g.
8. Sour cream with a fat content of at least 20% – 200 g.
9. Salt, pepper - to taste.

“Fan-shaped meat” with sauce, mushrooms, garlic and tomatoes is a multi-stage and complex dish. And the mushrooms here act as the basis for the sauce.

To begin, rub the pork neck with oil, salt, pepper, stuff it with small pieces of garlic and leave in foil for several hours. Prepare the sauce - fry mushrooms with sour cream and onions.

Make cuts in the pork without going all the way with the knife. It should look like a “fan”. Pour over some of the sauce and place in the oven for half an hour at 180 degrees. Then insert the tomatoes into the slits, pour over the rest of the sauce and sprinkle with grated cheese. The dish should be left in the oven for another 20 minutes. After the meat is completely baked, you can serve it on the table, cutting it into portions so that everyone gets a piece of meat and a tomato.

Recipe 1: Fried champignons

Champignons are tasty and aromatic. One of the important advantages of these mushrooms is their year-round availability. If you select small mushrooms and fry them whole, the result will be unusual and festive.

Ingredients

300 grams of champignons, 4 onions, vegetable oil, butter, 1/4 tsp. sugar, salt.

Cooking method

Two frying pans are used for cooking. Pour and heat vegetable oil onto both. On one, fry the coarsely chopped onion until golden brown, and on the other, fry the chopped mushrooms, stirring constantly. Cook the mushrooms until the juice evaporates. After the products reach the required condition, transfer the onions to the mushrooms, salt and sweeten the dish. Mix the dish thoroughly: the mushrooms should be fried until golden brown. Place a piece of butter on the mushrooms. Mix everything again and, closing the dish with a lid, remove from heat.

Fried champignons with garlic and onions

Among all the mushrooms, champignons are perhaps the most accessible both in terms of availability on store shelves and in cost. They are used by many housewives when preparing salads, appetizers, first and second courses.

Fortunately, these mushrooms are suitable for boiling, frying, stewing, pickling, and for use as a filling for pies or pies. Today we will cook champignons fried in a pan with garlic and onions. This simple mushroom dish can be a meal on its own or serve as an addition to a side dish of cereals or potatoes. And the more onions and garlic we use when preparing it, the more aromatic and tastier our fried mushrooms will turn out.

Products

• champignons – 400 g;
• table vinegar 9% – 20 ml;
• medium-sized onions - 2 heads;
• garlic – 2 large cloves;
• a little salt, fresh (can be frozen) dill and pepper mixture;
• vegetable oil – approximately 50 ml;
• butter – about 30 g.

Yield: 2 servings of fried mushrooms. Cooking time – 30-35 minutes.

Recipe

When using large champignons, cut them into pieces. It is better to cook medium-sized or very small mushrooms whole. Instead of table vinegar, you can use apple, balsamic or wine vinegar, or white wine. Butter can be replaced with margarine if necessary. Additional spices other than those indicated in the layout will be unnecessary, since they can drown out the taste of the main product (that is, champignon mushrooms).

1. Let's start with preparing the products. Peel and chop: garlic finely, and onion, on the contrary, coarsely. Wash the greens and mushrooms thoroughly. Immediately chop the dill finely.

2. Heat a deep frying pan over heat, pour about 3 tablespoons of vegetable oil into it. Add all the chopped onion and lightly fry.

3. Add the mushrooms to the onion and 3 minutes. fry over high heat. During this time they will decrease slightly in size. Add about half of the chopped garlic to the champignons and onions and now continue to fry over moderate heat for another 2 minutes. Stir occasionally.

4. Pour vinegar into the pan and simmer over moderate heat for about 4 minutes. Stir as often as possible to prevent the food from burning.

5. Place a piece of butter, remaining garlic, dill, salt and spices into the frying pan.

6. As soon as the butter melts, mix the contents of the frying pan and simmer for 8-10 minutes. under the lid. During this time, the fried champignons must be stirred several times.

If desired, about five minutes before readiness, you can add a little mayonnaise or sour cream (or a mixture of these two products), soy sauce or cream to the champignons. Then this mushroom dish will become even more interesting and tender. Fried mushrooms with onions and garlic are ready.

Bon appetit!

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Recipe 2: Fried oyster mushrooms

Oyster mushrooms are wonderful mushrooms that are grown in special greenhouse conditions. These miracle mushrooms contain perforin, which prevents the development of tumors in the human body.

Ingredients

500 grams of oyster mushrooms, 3 tablespoons of vegetable oil, 100 grams of sour cream, bay leaf, salt and pepper. If desired, use garlic and herbs.

Cooking method

Place mushrooms in a heated frying pan with vegetable oil. When heated, they will release juice, so moisture is not needed for frying. When the mushroom moisture has evaporated, you can salt the mushrooms. Fry the onions in another frying pan. Let it reach a golden color, then transfer the onions to the mushrooms. Add spices and sour cream and simmer for several minutes.

Recipe: Champignons fried in butter. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Champignons fried in butter.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of champignons fried in butter is 120 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Recipe 3: Fried butternuts with nuts

Butterflies are forest mushrooms that can be found in coniferous or mixed forests. Very healthy and tasty.

Ingredients

500 grams of butter, three quarters of a glass of walnuts, 6 green onions, 2 tablespoons of butter, 1 tbsp. l. apple cider vinegar, pepper, salt, parsley or cilantro for garnishing the dish, 1 tbsp. spoon of pomegranate seeds.

Cooking method

Fry in oil until tender, then add salt and pepper, add chopped onion and nuts. You can also add some cilantro and parsley to the pan. Continue frying for a couple of minutes, stirring. Then pour in the vinegar, bring to a boil and remove from the stove.

When serving, decorate the dish with pomegranate seeds and herbs.

Champignons in garlic marinade with carrots

Ingredients:

• half a kilo of champignons
• 1 piece each carrots and onions
• 4 cloves garlic
• 300 ml water
• 1 bunch of any greens of your choice
• 1 teaspoon each with salt and sugar
• 2.5 tbsp. spoons 9% vinegar
• 4 tablespoons sunflower oil

How to cook champignons marinated with garlic:

1. Boil water with sugar and salt, turn off the heat, add mushrooms and leave covered.

2. Cut the onion into rings, slice the garlic, grate the carrots, and chop the herbs. Add to mushrooms.

3. Add oil and vinegar, stir and leave covered until completely cool.

7. Transfer to jars and refrigerate for a day.

Croutons fried with champignons and garlic

Croutons fried with champignons and garlic can be a great quick breakfast for the whole family. To prepare them, take:

1. Toast bread – 4 pieces.
2. Garlic – 2-3 cloves.
3. Mushrooms – 200 g.
4. 2 eggs.
5. Oil for frying.
6. Spices - to taste.

To begin, mix the crushed cloves with butter and mole, dip the bread in the butter and fry in a frying pan on both sides until crispy. Separately, fry the mushrooms in slices. Place a portion of mushrooms between two pieces of bread, roll the sandwich in beaten egg and fry over low heat, covered.

This unusual version of scrambled eggs will appeal to both adults and children.

Boiled champignons marinated for the winter in Korean style with dill, lemon juice and garlic

Korean-style mushrooms are a good spicy appetizer for vodka, and just a “highlight” for the holiday table.

This marinating option is very spicy, so if you don't like intense heat, add less capsicum and a little more lemon juice to maintain a balance of flavor with salt.

To prepare champignons marinated in Korean with dill and garlic, you will need:

1. Mushrooms – 1 kg.
2. Hot capsicum – 100 g.
3. Ground black pepper – 50 g.
4. Salt – 50 g.
5. Vegetable oil – 150 g.
6. Vinegar – 50 g.
7. Garlic – 5 cloves.
8. Juice from 1 large lemon.
9. Sesame.
10. Oil for frying.

First of all, boil the well-washed mushrooms in slightly salted water. They should cook for at least half an hour. If you have very large specimens, you can cut them in half - this way they will marinate better.

Mix boiled champignons with garlic, cut into thin slices, and pour in oil. Add vinegar and lemon juice to them.

Separately, fry the sesame seeds in a frying pan until golden. You don’t need much oil, just so that the seeds don’t burn. Add seedless hot peppers, cut into very small cubes, to the pan. Salt and add black pepper.

Mix the contents of the frying pan with the mushrooms and place in a warm place for a day. Before serving, the oil must be drained, but so that the sesame seeds, pepper and garlic cloves remain in the dish. Marinated spicy champignons with lemon juice and garlic are ready.