How long to fry mushrooms in a frying pan: how to cook according to time

Fragrant and appetizing mushrooms are unlikely to leave anyone indifferent.

They attract with excellent taste, and the pleasant smell makes you want to eat them. But for them to turn out really tasty, you need to know how to collect them and cook them correctly.

It would seem that what could be difficult about frying oyster mushrooms or champignons? I washed it, peeled it, boiled it and threw it into a frying pan with hot oil.

Do not forget about the time during which you should fry them. It must be observed; the taste of the finished dish depends on the aging period.

What mushrooms can be fried: boiled, frozen, dried and pickled

The main advantage of fried mushrooms is that after frying they turn out juicy and aromatic.

They retain a rich flavor, and their juice soaks potatoes or vegetables. For this reason, they are often combined with other ingredients.

Note! Unlike boiled mushrooms, fried ones do not require additional sauces and dressings to enhance the flavor. They can be used as a side dish for meat, rice, and vegetables.

In what form can mushrooms be fried? Let's look at the main options:

View	Description
Boiled	Frying boiled mushrooms is a common cooking method. They are first washed and cleaned. The boiling period depends on the type of mushroom
Frozen	Frozen mushrooms are usually used in winter. Before frying, frozen mushrooms should be thawed, washed and thoroughly squeezed out of excess liquid. It’s better to place them in a colander and leave them to stand to drain off excess liquid.
Dried	Dry mushrooms are used for cooking; they are not juicy, but the aroma is preserved. Before frying, they are filled with hot water to soften them. It is advisable to soak overnight
Pickled	If you don’t have fresh, frozen or dried mushrooms at home, but you have pickled ones, then they are fine for frying. They need to be rinsed first, or better yet, left in water for a couple of hours.

Signs of readiness of mushrooms when frying

1. Cooked mushrooms should not be crunchy. They acquire softness and (so to speak) delicate rubberiness.
2. The color of the mushrooms changes. They turn brown or take on an amber hue and a roasted taste.
3. Significantly reduced in size.
4. Most mushrooms will develop a golden crust even when fried over moderate heat.
5. Frying produces a large amount of moisture . When it boils away, a little more... And the dish is ready.
6. When the excess moisture leaves, some types of mushrooms begin to shoot .

Properly fried mushrooms are soft, even, not smeared, and retain their shape.

How long to fry wild mushrooms with onions

You can fry wild mushrooms in a frying pan. They turn out fragrant and juicy. Many note that they taste much richer and more nutritious.

Advice! Before frying, wild mushrooms need to be boiled for 20 minutes in salted water. This is to eliminate all harmful and toxic substances from the product. You can add an onion to the water.

The table shows the varieties of mushrooms and their frying period:

View	Cooking period
Boletus and boletus	Cooking these varieties of mushrooms requires processing. They need to be kept in salt water for half an hour. Boil over medium heat for at least 30 minutes. It will take a quarter of an hour to fry
Butter	Young representatives do not cook for long - 10 minutes, but older ones - 20 minutes. When boiling, salt and citric acid are added to the water. Fry the butter for no more than 20 minutes
Honey mushrooms	Honey mushrooms need to be boiled twice for 15 minutes. The water is changed during each boiling. Remove from the water, dry and fry for 15 minutes. Without boiling, they fry for 25 minutes.
Milk mushrooms and volnushki	Two varieties of mushrooms have an unpleasant bitter taste. To eliminate it, they are kept in water for 2 days. Throughout the entire period, it is necessary to constantly change the water. Mushrooms are boiled for 15 minutes and fried for a quarter of an hour.

Frying mushrooms is an interesting activity that has several subtleties. It is worth remembering that each variety of mushroom has a different cooking period, and the result depends on its observance.

If desired, mushrooms can be fried on a grill or fire, but porcini mushrooms, champignons, oyster mushrooms and other varieties that do not require boiling are suitable for this.

And if you add potatoes and onions to them, you can get an amazing treat.

Moisture is the problem, heat is the solution

All products contain water, which is released when heated. The purpose of frying (to create a savory, tasty crust on the food) is achieved only if the water evaporates quickly. Mushrooms, especially cultivated porcini mushrooms, are difficult to fry because they release so much water. But there are ways to roast mushrooms so they're deliciously brown and full of flavor. The most important is high temperature, which promotes rapid evaporation. If the heat is not high enough, the mushrooms boil and steam in their own released moisture rather than turning brown.

Mushrooms in a frying pan will always release a lot of water. Keep the temperature high so that while the mushrooms are cooking, you can quickly evaporate all the liquid from them.

Continue cooking the mushrooms until all the water has disappeared. At this point you can add a small amount of liquid to the pan, such as sherry, stock or cream.

Dryer for “Wild” mushrooms

Creminis and some "wild" mushrooms, such as shiitakes (most of which are now cultivated), morels and chanterelles, contain less water than porcini mushrooms. Not only are wild mushrooms more flavorful, but since they contain less water, they are also easier to fry.

It is unlikely that any preparatory work is needed to fry mushrooms. You just need to remove any excess dirt before frying the mushrooms. Contrary to what most people think, you can rinse your mushrooms. Just rinse them lightly with water in a colander, but don't soak them or they will absorb too much water. Dry them with paper towels and remove any remaining dirt.

If the stems of your mushrooms seem dry, hard or slippery, simply trim off just that part or otherwise just leave the stems intact. The exception is shiitake mushrooms; their stems do not soften, so they should be trimmed where they join the mushroom cap. (You can save the stems for flavorings and sauces.)

Cut the mushrooms on the thick side and try to maintain their shape. When mushrooms release moisture, they shrink. If you slice the mushrooms very thin, they won't burn, but they won't turn brown. Do not slice cultivated mushrooms thinner than 1/4 inch. You can also cut them in half or quarters from top to bottom for more bite.

I like to cook wild mushrooms whole, but if they are very large, you need to combine them with other mushrooms.

For best results, cook mushrooms in batches.

I sauté the mushrooms at a time to make sure the mushrooms are browned before moving them to the side and adding more. Don't worry about the mushrooms you add to the pan first, they won't be in the pan long enough to overcook.

You need to cook in a large and heavy frying pan. A heavy pan not only provides even heat, but it also retains heat for a long time, so its temperature won't drop or change much when you start putting food in it.

The pan must be hot before you put anything on it. Heat a frying pan over high heat. If you are using butter or clarified butter, heat the pan until the surface of the oil begins to ripple or almost begin to smoke if you want to hear the mushrooms sizzle as they hit the pan. (If using whole butter, heat until foamy.) Cook the mushrooms in batches. Do not add another handful of mushrooms until the first one is browned and there is no liquid left in the bottom of the pan.

If the mushrooms release a lot of liquid in the pan, just continue cooking. You can cook all the mushrooms at once, but since there are too many mushrooms, the temperature of the pan will be greatly reduced and there will be a lot of liquid in the pan. If this happens, simply continue cooking the mushrooms until the water boils. Some of the liquid evaporates and some of the liquid is absorbed by the mushrooms, giving the mushrooms a rich flavor even if they have never been sautéed.

When the mushrooms are evenly browned, move them to the side and add more mushrooms. Fry them and repeat the process until all the mushrooms are browned. Continue cooking until all the mushrooms are browned and there is no liquid left in the pan.

Add flavor with the addition of minced garlic and chopped parsley. Cook for another minute or two, tossing the mushrooms evenly. Season with salt and pepper and serve.

A few simple ways to add flavor

The fat you use for frying is the first way to add flavor. The oil tastes great, but it's tricky because it burns at a low temperature. Clarified oil, on the other hand, works great. Olive oil adds a wonderful fruity flavor, but I don't recommend using extra virgin olive oil because the heat takes away any nuance from this more expensive variety. For even more flavor, you can saute the mushrooms in duck fat, lard, or bacon or pancetta fat.

Reheat the pan to get more flavor You can reheat the pan, which now contains some of the mushroom flavor, with aromatic liquids such as sherry, wine, stock or cream. Add a couple tablespoons of liquid while the heat is still high and continue stirring to mop up the browned mushroom juices until the liquid has evaporated.

Garlic, shallots and herbs give the mushrooms a little kick. French chefs are especially fond of mushrooms and like to sprinkle them with garlic, shallots or herbs while roasting to give them extra flavor. The chopped shallots can be added about halfway through frying the mushrooms. If added too early they may burn. Add too late and they will taste soggy. Finely chopped garlic is best added towards the end. I like to mix finely chopped garlic, parsley and sometimes breadcrumbs (a mixture the French call persiada) to saute the mushrooms.

Now you know how to properly fry mushrooms!

Mushroom julienne

This is a simplified version of the original mushroom julienne with cheese. The dish is prepared very quickly, the appetizer has an incredible creamy mushroom taste, complemented by a delicious cheese crust. The big advantage of champignons is that the mushrooms do not need soaking or heat treatment before frying, which means cooking will not take much time. Before you prepare a delicious julienne, you should use a good recipe.

Required products and their quantities:

• fresh mushrooms (champignons are best) –500 g;
• 250 ml sour cream;
• onion – 150 g;
• butter for frying – 100 g;
• hard cheese - approximately 300 g;
• salt and pepper - according to taste preferences.

1. Slice the champignons. No need to make small pieces, just cut into 4 parts.
2. Chop the onion.
3. Place butter in a heated frying pan.
4. The onion is placed in oil and fried until golden brown.
5. Add the champignons to the onions and fry for 10 minutes until ready. As mentioned above, how long to fry mushrooms depends on their type. In this case, we are talking directly about champignons, so 10 minutes will be enough.
6. Add sour cream and simmer with mushrooms for about 3 minutes.
7. Next, the mushrooms are transferred from the frying pan to a baking dish. Sprinkle with grated cheese on top and place in an oven preheated to 200 degrees. When a golden crust appears on the cheese, you can take out the julienne.

A delicious and simplified julienne is ready; it is best to eat it hot. This dish will please even the most demanding gourmets.

Useful tips

Tip #1

All types of mushrooms go well with potatoes. Therefore, we recommend preparing mushrooms fried with onions and potatoes. Remember that the lamellar representatives (saffron milk caps, chanterelles, russula) are first soaked and boiled in two waters.

Tip #2

Ideal forest mushrooms for frying are boletus, saffron milk caps, white mushrooms, honey mushrooms, oyster mushrooms, and champignons.

Tip #3

Small fresh forest mushrooms are sorted. The caps are left for frying, and the legs are sent for processing to make soups, broths, sauces, etc.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for a family dinner.

• milk mushrooms – 0.75 kg;
• salt;
• onion – 300 grams;
• dill - a bunch;
• potatoes – 1 kg;
• vegetable oil – 300 ml.

1. Wash the milk mushrooms and sort them out. Fill with cold water, add salt, and soak for at least three hours.
2. Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
3. Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
4. Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
5. Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until the potatoes are fully cooked.

Freshness zone: what could be the catch?

Carefully read the instructions for the refrigerator you like. Take the time to meticulously study it from the inside. This needs to be done because budget models may have transparent containers that are quite similar to the freshness zone compartment. Sometimes they are called that, and in other cases you may encounter the expression “high humidity zone” or something similar.

How does a real freshness zone differ from them? — It must be fixed in a certain place in the camera. In addition, on the back wall you can see devices that maintain the microclimate in it. For example, these could be openings from which cold air is supplied.

If the container is removable and can be moved or moved to another place in the refrigerator, then this means that you have a regular container for storing vegetables.

Several recipes

So, after familiarizing yourself with the general rules for preparing and cooking mushrooms, you can go directly to the recipes. First of all, you should remember the foods with which mushrooms are most combined:

• fat sour cream;
• potato;
• parsley;
• dill leaves;
• basil;
• garlic;
• onion.

Mushrooms go great with pork and chicken. They taste great in batter and breading.

Frying butter

This type of mushroom is extremely popular. This is because when fried, the butter comes out crispy. Goes great with sour cream.

They need to be boiled before frying. You need to fry the boletus in a frying pan without a lid, turning on high heat, otherwise they may turn into a sticky, unappetizing mass.

You will need:

• mushrooms, 600 g;
• a little salt;
• one large onion;
• vegetable oil, 100 g;
• one medium sized carrot;
• three tbsp. spoons of sour cream.

Frying is one of the easiest ways to cook mushrooms. Having mastered it, you will be able to make amazingly tasty dishes from any forest products. There are incredibly many recipes for cooking fried mushrooms. Every housewife should take note of some of them.

Why do you need a freshness zone in the refrigerator?

A dry freshness zone is simply indispensable for preserving fresh meat for several days without resorting to pre-freezing. The humid zone will keep fruits and vegetables in an appetizing form and prevent them from spoiling.

In addition, at zero zone temperatures, bacterial growth is minimized.

At zero temperature, which is available in this compartment, the beneficial substances and taste qualities of most fruits, vegetables and other food products are preserved to the maximum.

Due to the above-described properties of the humidity zone, products in it are preserved with maximum quality and for a long time.

Important points in cooking fried mushrooms in a frying pan

Mushrooms are a complex product that is considered a heavy food. It is not recommended to give mushrooms to children under three years of age and to persons suffering from digestive problems. For better absorption by the body, mushrooms should be finely chopped for dishes and chewed thoroughly. Chopped mushrooms are absorbed by the stomach by 70%.

1. You should not fry mushrooms and onions until crunchy - in this case, all the protein is lost, the dish will not bring any benefit to the body, and the heaviness after eating will be significant.
2. You don't need to pour too much oil into the pan. To prevent the mushrooms from sticking, you need to place them in heated oil and stir immediately.
3. To make the dish more tender, you can add a little sour cream or milk at the end of cooking.

Video recipe for frying chanterelle mushrooms

Clean

The cooking process begins after you bring the mushrooms home. In any case, they need to be cleaned. “If wild mushrooms are very dirty, then you can quickly (5-10 seconds) rinse them with cool water and dry them with a towel,” says Andrey Kolodyazhny. — Mushroom pickers advise that after you bring a basket from the forest, immediately spread the mushrooms on a piece of newspaper so that they dry slightly, this will make them easier to clean.

By the way, the most common chanterelles, honey mushrooms, porcini mushrooms, boletus mushrooms and other mushrooms in central Russia must be cooked immediately after cleaning and rinsing. Otherwise, they quickly oxidize, darken and lose their nutritional properties.”

I take off my hat. Mushrooms are not only food, they are also medicine Read more

Preparing champignons for cooking

Preparing mushrooms correctly is not difficult. The champignons are removed from the packaging and washed under running water. The edges are cut off from the legs. Any dark areas are removed.

You need to dry the champignons with paper towels to remove excess liquid. After this, the mushrooms are used whole or cut in the desired way. If the champignons have been frozen, there is no need to defrost them.

What is a freshness zone?

Some refrigerator models have two freshness zones built in at once, but this greatly affects their price. In most cases, one compartment that works properly is sufficient.

The freshness zone means a special compartment that is available in the refrigerator. It closes quite tightly and is separated from the rest of the chamber. In this zone, the temperature is maintained at about 0°, as well as optimal humidity. There are dry and wet zones of freshness.

Dry is optimal for unfrozen fish and meat. The low temperature prevents food from spoiling, but also does not freeze them, as in the freezer compartment. The wet area is especially convenient for storing fresh fruits, vegetables, herbs, and salad. Products do not dry out and do not lose natural moisture.

Video

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Stews, casseroles, pizzas, pancakes, pies, salads, soups, hot and cold appetizers - the list of mushroom dishes goes on and on.

And here it does not matter of fundamental importance what type of forest delicacy ends up in the kitchen; it is much more important to have the knowledge of how to deliciously fry mushrooms in a frying pan. Knowing this, you will be able to prepare treats at home with your own hands that can compete with the signature dishes of elite restaurants.

It is difficult to find a country whose traditional cuisine does not include dishes with mushrooms. And if we touch on the classic treats of Russian cuisine, then without mushroom culinary skills there is absolutely nothing to do.