How long should you fry champignons to make it truly delicious?

Photo: pixabay.com: UGC How to fry champignons and perfectly reveal their rich taste, unique aroma and nutritional value? Many underestimate this variety, preferring rarer species - white, chanterelle, boletus. But champignons are a real delicacy. They can be fried, stuffed, baked, making them a main dish or an addition to the main menu. Read my article about how to perfectly prepare hearty champignons to pamper yourself and your loved ones.

Most lovely

Champignons are one of the most popular mushrooms in the world. And no wonder - they are tasty, easy to clean, suitable for preparing a huge number of dishes and, most importantly, you don’t need to look for them yourself when going on a quiet hunt. Champignons are the most cultivated mushrooms in the world, and in Russia its share in total production reaches more than seventy percent, so these juicy and tasty mushrooms can easily be found in the nearest grocery store, already packaged and ready for cooking.

There are a huge number of ways to cook champignons and, very often, frying the champignons is an integral part of the process of preparing them. This article talks about how to properly fry these mushrooms so that they turn out juicy and tasty.

How to cook grilled champignons: the “correct” marinating sauce

If you decide to include mushrooms in your picnic menu outside the city, first learn how to fry mushrooms over a fire to get a flavorful and juicy dish. There is one secret to cooking any dish over an open fire, and it lies in... the marinade!

A fire will quickly dry out any dish. How to fry champignons so as not to dry them out? They have a porous structure and absorb any sauce. The “correct” marinade is the key to success when frying a hearty delicacy; it will nourish them and enrich the flavor bouquet.

I offer a simple recipe for cooking champignons in a honey-mustard marinade as the most piquant and successful, according to experienced mushroom pickers. You will need:

large mushrooms - 0.5 kg;
lemon juice - 1 tbsp. l.;
mustard - 1 tbsp. l.;
honey - 1 tsp;
coarse sea salt - ½ tsp.

How to cook champignons in this marinade? The step-by-step recipe looks like this:

Wash and dry the mushrooms (take large ones so that they do not fall out of the grill when frying), do not peel, but remove the dark pulp.
Cut the lemon in half, squeeze the juice into a spoon, and pour it into a deep bowl.
Add mustard there, but if you don’t like it spicy, reduce the amount a little.
Add honey.
Add salt to the marinade and whisk until smooth using a fork or whisk.
Pour the marinade into a food container with a tight lid, and add the mushrooms there.
Close the lid and shake the container well so that the marinade gets onto all the mushrooms. Repeat this several times for 30 minutes.
Place the mushrooms close together on the roasting rack. They will cook and shrink.
Turn the fried champignons over 2-4 times. Cooking time: 20 minutes.

Serve with sour cream sauce, adding aromatic garlic and already chopped fresh herbs.

Champignons with onions Photo: pexels.com: UGC

Preliminary preparation

If you bought champignons packaged in a store, they do not require special preparation - just rinse them a little with running water, paying special attention to the underside of the caps, where dirt is always concentrated with particular intensity. Then the mushrooms need to be dried a little, after which they can be cut and fried.

If you want to use mushrooms that you collected yourself, then you must first thoroughly clean them of forest debris and dirt, and then rinse them under running water, dry them in a colander, and then place them on a clean towel to dry completely.

You should not immerse the fruiting bodies entirely in water, for example, wash them by immersing them in a basin - the champignons will instantly be saturated with excess liquid and soften.

If you wish, you can remove the skin from the mushroom cap, but this is not necessary - many people fry these gifts of the forest anyway.

Recipe 8. Fried champignons with pine nuts

Ingredients:

Mushrooms - 0.5 kg.
Garlic – 4 cloves.
Butter (butter) 30 gr.
Wine – 60 ml.
Lemon.
Sprigs of greenery.
Pine nuts – 60 gr.
Salt, pepper - optional.

Cooking method:

Mushrooms should be thoroughly washed and drained on a paper towel. Then the champignons need to be cut into small slices.

The garlic needs to be peeled, chopped and mixed with vegetable oil.

Then place the mushrooms in a heated frying pan and fry lightly until the liquid has completely evaporated. And then add oil and garlic to them and fry for some more time until the champignons are completely cooked.

Next you need to extract the juice from the lemon and fry the nuts in a dry, oil-free frying pan. Place the prepared mushrooms in a salad bowl and add nuts, pre-chopped herbs, grated zest, and lemon juice. Then it is recommended to mix all the ingredients thoroughly and serve.

Main principles of roasting

When frying, mushrooms actively release liquid, so if you have a large number of mushrooms prepared for frying, you cannot pour them all into the frying pan at once, otherwise it will immediately fill with the juice that has come out of the champignons, and you will no longer have to fry, but stew the mushrooms. Therefore, divide the mushrooms into small batches - no more than 300 grams, and fry one at a time.
The time for frying the champignons depends on the size of the pieces. The smallest specimens may not be cut at all. Large pieces and completely whole mushrooms will require about 18 minutes to fry, medium-sized pieces will take about 10 minutes, and small ones can be fried in about five minutes. Therefore, if you have prepared pieces of different sizes, then you should sort them by size in advance and fry those of the same size together.
At the beginning of the frying process, it is better to turn the heat under the frying pan higher, wait until the liquid that appears has evaporated, and then reduce the heat to medium and fry until done.

Mushroom sauce recipes

Sour cream sauce

The most popular and affordable sauce for mushrooms. It's easy to prepare; you'll need:

200 ml. sour cream;
2 large spoons of flour;
1 onion;
40 grams of butter;
spices and spices to taste.

Procedure:

Finely chop the onion and fry it in oil.
Add flour, stir thoroughly, there should be no flour lumps or clots, cook, stirring, over low heat until the flour changes color to creamy.
Pour in sour cream, stir and simmer for a couple of minutes.
Add spices, turn off the heat and let the sauce sit for a few minutes.

Serve warm.

Based on white wine

This sauce is not so traditional. The combination of white wine and tomatoes has a pleasant original taste and goes very well with mushroom dishes. Tomato sauce can be purchased ready-made or made yourself from tomato paste (fresh tomatoes), garlic, onion, basil and spices.

Ingredients:

400 grams of tomato sauce;
120 ml. white wine;
1 onion;
80 grams of butter;
1 clove of garlic;
allspice.

Preparation:

Chop the onion and fry.
Warm up the tomato sauce.
Add the onion to the warm sauce and pour in the wine.
Add spices and simmer over low heat for 13-15 minutes.
At the end of cooking, add garlic.

Roasting fresh mushrooms

Rinse fruit bodies with cold running water. Then clean them - remove the skin from the stems and caps and renew the cut on the stem.
Cut the fruiting bodies into small slices.
Heat oil in a frying pan. You can use both vegetable oil and butter. The champignons will be more juicy in butter, but you need to watch it more carefully, as it burns faster.
Fry the fruit bodies until tender, adding salt and pepper to taste, a few minutes before the end of the frying process.

The dish is ready!

How to bake mushrooms in the oven?

You can also fry the dish in the oven. It will turn out very tasty and aromatic. In addition, in this case, champignons can be mixed with other vegetables and made a healthy vegetable casserole. As in the previous version, the mushrooms are washed and cleaned. Excess water should also drain. For the oven, you should not finely chop the product. Slices that are too small will lose their unique mushroom flavor.

A mixture of seasoned champignons, onions, and sour cream is sent into a preheated oven. The product is baked for 15-20 minutes. After this period, the dish is sprinkled with grated cheese and placed in the oven for another 3-5 minutes. Delicious mushrooms are ready. If other vegetables are added to the casserole, the frying time increases by 15 minutes.

Roasting frozen mushrooms

If you buy frozen champignons in a store, then pay attention to the degree of preservation of the product - there should be no pieces of ice in the bag, and the color of the fruiting bodies should be natural and the same for everyone. Also, do not forget that mushrooms cannot be re-frozen, so if you have already thawed the package of the product, you must use it at one time.

Mushrooms do not need to be thawed before use.
Heat the oil in a frying pan, add the champignons and fry over high heat until the liquid has completely evaporated.
Then reduce the heat to medium and fry the mushrooms until golden brown, adding salt and pepper to taste a few minutes before the end of cooking.

The dish is ready!

Champignons for cooking

White champignons (Agaricus bisporus) began to be actively cultivated more than 100 years ago; since then they have been the most common of the 40 species of cultivated mushrooms.

It is believed that the bisporus champignon is a cultivated variety of the common champignon (Agaricus campestris), widespread in nature. However, wild bisporus champignon has also been found in nature.

The white champignon has a cap 3-8 cm in diameter, round, with a curved edge. The pulp is dense, juicy, turning pink or red at the break. Young plates are pink, mature ones are dark brown, with a purple tint. The stem is 3-10 cm high, 3-4 cm wide, smooth, cylindrical, filled or almost hollow.

Another common type of champignon is the royal champignon . These are brown mushrooms with a richer aroma and taste. In stores you can also find portobello mushrooms - large brown champignons whose caps reach 20 cm in diameter. This is a real delicacy; portobello can be grilled like steaks.

Champignons contain a real elixir of youth - two powerful antioxidants: pantothenic acid (vitamin B5), which has regenerative properties, and selenium, often used in anti-aging cosmetics.

Mycelium, growing champignons

With onion

Typically, this recipe uses regular onions, but you can also use leeks, which will give the dish a special, sophisticated flavor. The butter can also be diluted with a piece of butter - the taste of the dish will be more delicate.

Ingredients:

Mushrooms – 300 gr.
Onions – 200 gr.
Vegetable oil and salt - to taste.

Cooking:

Heat the oil in a frying pan, add the onion, cut into small cubes and fry it until soft, stirring occasionally.
Cut the mushrooms into thin slices, add to the pan and fry over medium heat until the liquid evaporates.
After the liquid has evaporated, with constant stirring, fry the champignons until golden brown.

The dish is ready!

How long to fry champignons in a frying pan

To obtain a dish with an expressive and bright taste, cooking mushrooms should not take more than 7-8 minutes. It is important to ensure that the excess liquid evaporates first - it is not advisable to reduce the intensity of the fire before this stage. If you leave the product in a frying pan, it will turn out dry and will probably burn.

How long to fry fresh champignons until done?

Cooking time depends on the size of the mushrooms. It is advisable to fry small champignons whole for 8-10 minutes, 7-8 minutes for halves and quarters, and thin slices should not be kept in a frying pan for longer than 5-7 minutes.

How long to fry frozen champignons

Frozen semi-finished products are placed in a heated bowl with vegetable oil and fried with occasional stirring for about 12-15 minutes. It takes longer for the liquid to evaporate, so the cooking process lasts longer.

How long to fry champignons with onions

Mushrooms are fried separately for 5-6 minutes until golden brown. After adding the chopped vegetable, 2-3 minutes are enough - and the dish can be served. The onion should become transparent and soft, so you should follow this tip.

How long to fry champignons

Cooking the mushrooms takes up to 10 minutes, depending on the recipe. Do not fry too long, as the delicate product will quickly lose its taste. As soon as the moisture has evaporated and an attractive golden crust appears on the champignons, you can remove the dish from the heat. Only under such conditions will mushrooms retain their expressive and unique taste.

Should champignons be peeled or not?

There are also serious battles on culinary forums regarding cleaning champignons. Some housewives are convinced that only mushrooms with a cap diameter greater than 3 cm should be peeled.
In other words, you need to prepare for the process of preparing a dish from champignons in advance, and, armed with a ruler, dive into the measuring process.
There is another version according to which champignons do not need to be cleaned. This is what famous chefs do. It is important for them to cut the mushrooms correctly.

Where is the golden mean in these disagreements? And which “advisers” should you listen to? We understand the intricacies of preparing champignons for further cooking.

How to clean champignons

Champignons, the size of which does not exceed 2 cm, do not need to be peeled, since their skin on the cap is very thin. From such mushrooms, it is enough to brush off the remaining substrate and renew the cut.
Remove the skin from the champignon caps, which are 5 cm in size. If this is not done, it will be felt while eating. Even prolonged heat treatment will not soften it.

We prepare the champignons for further cooking as follows: brush off the adhering dirt, grab the edge of the cap with the tip of a knife and pull it towards the middle. Don't forget to update each mushroom's cut.

If the mushrooms have been in the refrigerator for some time, then cut off more pulp at the cut point to remove the dried part. It will still be noticeable after cooking.

How to clean large champignons

We prepare mature champignons for cooking as follows: if the skirt on the champignon in the finished dish does not look aesthetically pleasing to you, then we get rid of it. Some do the same with the brown plates under the cap. However, the taste of the mushroom dish depends on these plates.

In sour cream

Even in the old days, mushrooms were cooked in the oven with sour cream - even our ancestors knew that this was a very good combination.

Ingredients

You will need:

– champignons – 500 g;

– fat sour cream – 150 g;

– parsley – 2 sprigs;

– spices to taste.

Preparation

Roll the champignons in spices and salt.
Combine with sour cream.
Place in rows in a dish and bake for 25 minutes.
Garnish with chopped parsley.

Sauce selection in the store

It’s not easy to find sauces for mushrooms in the store; they are not as popular as gravies for meat dishes. Read also: How long to fry chicken.

Therefore, you can purchase tomato or white sauce based on them and prepare the simplest sauce for mushrooms with the addition of the necessary spices and herbs. In any case, the recommendations for purchasing a product in a store are the same:

It is advisable to purchase sauce in glass containers, which allows you to familiarize yourself with the appearance of the product;
choose sauce only with natural ingredients, without synthetic additives;
carefully study the date of manufacture and shelf life;
Store opened sauce in the refrigerator for no longer than 5 days.

On skewers

This dish will be the first to attract attention. In order to imitate the atmosphere of a picnic, quick-witted housewives pour liquid smoke over the champignons.

Ingredients

You will need:

champignons – 1 kg;
soy sauce – 4 tbsp. l.;
mayonnaise – 100 g;
ground ginger – 0.5 tsp;
hops-suneli – 0.5 tsp.

Preparation

Mix mayonnaise, spices and soy sauce.
Water the mushrooms.
Cover with cling film for 30 minutes (longer if possible).
Place champignons on skewers. Arrange the skewers across the pan.
Simmer in the oven for 25 minutes at 200°C.