Champignons are indispensable in winter, when other mushrooms are unavailable and are very expensive. They belong to the first category of mushrooms, i.e. They can also be eaten raw. But fried, baked or stewed champignons are more familiar and tastier to us.
In order to stew delicious mushrooms, you need to know how long it is best to cook them.
Selection and preparation of mushrooms
To make the dish tasty and aromatic, you need to choose the right mushrooms. Most people buy them at the store. When purchasing, give preference to clean, white, dense specimens. There should be no dark spots or damage on them, the stem should not fall off, and the cap should tightly cover the plates. Any foreign odors are unacceptable. These signs indicate the freshness and high quality of the product. Also remember that medium-sized specimens will become more tender during cooking.
There is no need to sort through store-bought mushrooms. It is enough to cut off the lower part of the stem, remove the skin from the cap and rinse under running water. It is advisable to do this as quickly as possible: champignons do not like water. Depending on the recipe and personal preferences, the fruiting bodies can be cut into pieces, slices or slices. Very small specimens can be cooked whole.
We talked in more detail about the proper processing of mushrooms before cooking here.
How long to fry frozen mushrooms
Today, it is a rare housewife who does not stock up on various gifts of nature for future use. And mushrooms are no exception. Since they have little shelf life fresh, freezing is a great way to enjoy a delicious product not only during the season. Moreover, all the beneficial substances and the unique mushroom aroma are preserved as much as possible.
Frying frozen “gifts of the forest” is no less easy than fresh ones. An important nuance: what product was exposed to low temperatures - fresh or boiled.
- Having taken raw wild mushrooms, including porcini ones, out of the freezer, it is advisable not to put them in the frying pan right away. It is better to boil for about 10 minutes in boiling salted water. And then fry according to the standard pattern.
- Mushrooms, cooked before freezing, are placed in heated oil and stirred constantly until cooked. First, keep it on low heat until the liquid evaporates, and then brown the crust on medium. Typically, this takes 15–20 minutes, depending on the variety.
- Frozen oyster mushrooms and champignons do not require pre-boiling. They are immediately fried. Oyster mushrooms for 20 minutes, taking into account the evaporation of the liquid, and champignons a little less - about 15 minutes.
How long to stew champignons?
Regardless of the recipe and ingredients present, stewing mushrooms does not take more than half an hour. All dishes have excellent taste, are satisfying and extremely healthy.
Champignons stewed with potatoes and onions in sour cream in a frying pan
This delicious dish is prepared simply and quickly.
You will need:
- champignons – 150-200 g;
- potatoes – 0.5-0.7 kg;
- sour cream or 15% cream - 3 tbsp. l.;
- one medium onion;
- vegetable oil – 2 tbsp. l.;
- water – 50 ml;
- salt;
- fresh greens.
Cooking technology:
- Peel the onion, chop and saute in a frying pan in vegetable oil.
- Peel the mushrooms, cut them into slices and add to the onion when it turns golden. Mix everything, add water and simmer for 1-2 minutes without a lid.
- Peel the potatoes, cut them into slices and add to the fried mushrooms and onions. Stir and cover with a lid.
- Simmer the dish over low heat, stirring occasionally, until the potatoes are half cooked.
- Add sour cream (cream), salt, stir and simmer for another 10-15 minutes. This is enough to make the potatoes soft.
- The finished dish can be sprinkled with finely chopped herbs.
Champignons with vegetables in a slow cooker
Preparing this dish will take no more than 30-40 minutes. And vegetables stewed in their own juice turn out very juicy, aromatic, and most importantly – healthy.
Step-by-step instruction:
- Take 500-600 g of champignons, one onion and one carrot. Clean everything and cut into small pieces.
- Place the prepared semi-finished products in the multicooker bowl, add salt and stir.
- Close the lid and turn on the “Extinguishing” mode.
Alternatively, you can add 1-2 tbsp to the bowl. l. sour cream and spices to taste, for example, oregano, coriander, nutmeg, or a set of herbs, for example, Provençal or French.
How long and how to stew mushrooms in sour cream?
This dish turns out very tender. It can be served either separately or as a side dish, for example with vegetables or meat.
To prepare it, take:
- 0.5 kg champignons;
- 100 ml 20% sour cream;
- 2 tbsp. l. vegetable oil (preferably olive);
- salt, pepper, spices.
How long to fry mushrooms in a frying pan, depending on the variety
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.
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.
- 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.
- Place the sliced champignons. Small specimens are allowed to be taken whole.
- 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.
- 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.
Wild mushrooms (pecheritsa) must first be boiled with the onion for 20 minutes and only then cooked as indicated above. The reason is the presence of inedible “doubles”, including the deadly toadstool. The onion will help determine whether we made a mistake in our choice: if it turns blue, there was an unedible specimen in the mushroom batch.
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.
You will have to tinker with this delicious product a little longer than with oyster mushrooms and champignons, but the result is worth it.
- First you need to thoroughly rinse the boletus mushrooms from debris and sand.
- 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).
- Next, drain the mushrooms in a colander and dry thoroughly.
- 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
These mushrooms contain a unique substance - quinomannose, which effectively protects against worms and other insect pests. Therefore, some housewives prefer to fry chanterelles right away. We still recommend boiling it in salted water for 20 minutes and only then putting it in a frying pan.
How to cook honey mushrooms?
If honey mushrooms
They are not pre-boiled; they should be scalded with boiling water before frying.
Meadow mushrooms
in vegetable oil. It needs to be added to the pan in approximately the same quantity as for potatoes. You can also use onions when cooking.
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Useful properties of mushrooms
The benefits of mushrooms for the human body are undeniable. Since ancient times, people have been treated with wild mushrooms for many diseases. For example, white mushroom extract was applied to frostbitten areas of the skin, chanterelle tincture helped fight boils, morels calmed the nerves, and boletus relieved migraines.
Mushrooms contain virtually no fat and are 90% water, so they are low in calories - 34 calories per 100 grams, are easily digestible and are considered a dietary product. Mushrooms are similar in mineral composition to fruits, and in the amount of carbohydrates they are similar to vegetables. Mushrooms are superior to meat in terms of protein, which is why they are also called “forest meat.” However, it is worth remembering that mushrooms can cause irreparable harm to human health. To prevent this from happening, you need to collect and buy only fresh mushrooms and follow the rules for their preparation.
Before use, be sure to take into account the harmful properties of mushrooms. Their fruiting bodies contain chitin, which prevents the absorption of other substances. This negatively affects the digestion process. Heavy metals and other harmful components that are absorbed from the environment may remain in the mycelium.
Mushrooms
Stewed mushrooms
Ingredients:
- 500 grams of peeled mushrooms (boletus or porcini)
- 2 tbsp. spoons of flour
- 50 grams butter
- 1 cup sour cream
- 1 onion
- dill
- parsley
- 6 black peppercorns
Flour, butter and sour cream
Peel, wash, coarsely chop the mushrooms (leave small caps whole), rinse again, then boil.
Mushrooms
Then drain the mushroom broth, put the mushrooms in a cast iron frying pan, add butter, finely chopped onion, dill and parsley, pepper, salt and simmer over moderate heat.
Onions and greens
Dilute flour with mushroom broth and add sour cream. Then gradually add the resulting sauce to the mushrooms. Simmer for 30-40 minutes.
Stewed mushrooms
Useful properties of mushrooms
The benefits of mushrooms for the human body are undeniable. Since ancient times, people have been treated with wild mushrooms for many diseases. For example, white mushroom extract was applied to frostbitten areas of the skin, chanterelle tincture helped fight boils, morels calmed the nerves, and boletus relieved migraines.
Mushrooms contain virtually no fat and are 90% water, so they are low in calories - 34 calories per 100 grams, are easily digestible and are considered a dietary product. Mushrooms are similar in mineral composition to fruits, and in the amount of carbohydrates they are similar to vegetables. Mushrooms are superior to meat in terms of protein, which is why they are also called “forest meat.” However, it is worth remembering that mushrooms can cause irreparable harm to human health. To prevent this from happening, you need to collect and buy only fresh mushrooms and follow the rules for their preparation.
Before use, be sure to take into account the harmful properties of mushrooms. Their fruiting bodies contain chitin, which prevents the absorption of other substances. This negatively affects the digestion process. Heavy metals and other harmful components that are absorbed from the environment may remain in the mycelium.
Mushrooms
Stewed mushrooms
Ingredients:
- 500 grams of peeled mushrooms (boletus or porcini)
- 2 tbsp. spoons of flour
- 50 grams butter
- 1 cup sour cream
- 1 onion
- dill
- parsley
- 6 black peppercorns
Flour, butter and sour cream
Peel, wash, coarsely chop the mushrooms (leave small caps whole), rinse again, then boil.
Mushrooms
Then drain the mushroom broth, put the mushrooms in a cast iron frying pan, add butter, finely chopped onion, dill and parsley, pepper, salt and simmer over moderate heat.
Onions and greens
Dilute flour with mushroom broth and add sour cream. Then gradually add the resulting sauce to the mushrooms. Simmer for 30-40 minutes.
Stewed mushrooms
Frying marinated mushrooms
Not all “quiet hunt” fruits are suitable for pickling. Most often, housewives preserve honey mushrooms, porcini mushrooms, boletus and saffron milk caps. And stores sell pickled champignons.
Such mushrooms can be eaten without cooking, as a separate snack or added to salads. But it happens that the taste of canned mushrooms turns out to be too neutral and you want to add bright colors to it. In this case, we recommend frying them with onions, sour cream or potatoes and serving.
The marinated delicacy should be rinsed well and then added to a frying pan heated with oil. You can saute the onions first and only then add the mushrooms, it will turn out even tastier. Spices in this case should be used with caution.
How long to fry dried mushrooms after soaking
Drying is no less popular than freezing. The taste of mushrooms becomes concentrated, and dishes with them acquire a simply magical aroma.
Before frying, the dried product should be kept in cold salted water or slightly warm milk. The duration of soaking ranges from 3 to 8 hours and depends on the method of dehydration of the mushrooms, as well as their size.
After the drying has been completely restored, increased in size and saturated with moisture, you can start frying it.
- Heat a frying pan with a mixture of vegetable and butter - it will successfully highlight the aroma of our product.
- Add the mushrooms cut into strips, cover with a lid and simmer for 30 minutes, reducing the heat to low. Stir occasionally. At the end, remove the lid and brown the delicacy over higher heat for 5 minutes.
- We recommend trying dried mushrooms fried in batter - they turn out more juicy. The dish is also prepared within half an hour, but there is no need to cover it with a lid.
