How long to cook and how to fry porcini mushrooms in a frying pan

It is not without reason that the porcini mushroom is called the king of mushrooms. When prepared as additives to various dishes and as an independent dish, they turn out to be the most delicious and aromatic. During frying, they do not lose their color or darken; they acquire only a light golden color, especially if they are fried in butter.
The time for frying porcini mushrooms can vary and depends primarily on whether they have been pre-processed or are fried fresh.

Taste qualities of the product

Most likely, everyone has heard about the significant nutritional, and in some cases even medicinal properties of this mushroom. But at the same time, they have earned genuine love and fame precisely because of their excellent culinary properties. The spectacular aroma and recognizable taste of such mushrooms make them an excellent product for preparing certain dishes or as an additive as an ingredient in dishes with a richer composition of ingredients. Whatever is prepared from these popular gifts of the forest! From them and with their participation they make:

pickles;
stewing;
frying;
marinades.

They are also baked, dried, ground into powder, etc. The mushroom is equally good in a variety of forms. And its incomparable aroma, like no other, perfectly emphasizes the taste properties of fried chicken, baked beef, buckwheat or stewed pork. During poor harvests or in winter, well-marinated or salted strong porcini mushrooms will become a dear guest at any feast in honor of any celebration.

How and what is prepared from frozen mushrooms

You can prepare the same dishes from frozen mushrooms as from fresh ones. If you have frozen mushrooms that have already been pre-boiled or fried, your preparation time will be reduced significantly than if you used fresh or dried ones.

Porcini mushrooms and champignons are suitable for frying, making soups, julienne and risotto. Honey mushrooms and chanterelles fit perfectly into some stew or used for minced meat. Butternuts, umbrellas or morels can be fried and cooked in batter using only the caps.

If you froze it yourself, then you probably divided the mushrooms into convenient portions. On average, it will take about 250-300 grams of boiled frozen mushrooms to prepare one dish. Frozen raw ones will need a little more - about 500 grams.

Fried frozen mushrooms

We all love mushrooms fried with onions. This dish can be eaten on its own or can be added to any type of side dish. Every housewife knows how to cook it from raw mushrooms, but for some reason the frozen product causes difficulties.

But everything is quite simple. There are 2 ways you can fry frozen mushrooms:

use mushrooms just taken out of the freezer;
defrost first.

The first method is quite simple, all you need is to take a bag of mushrooms out of the freezer, place them in a hot frying pan and, stirring, wait for them to cook. Be extremely careful, because cooking this way can ruin the dish. Mushrooms may not cook evenly due to high heating temperatures. Well-browned pieces will look at you from above, but will remain raw inside. Therefore, as soon as you put the mushrooms in the pan, reduce the temperature of the burner and wait until the mushrooms become completely soft.

But here another incident awaits you, a huge amount of liquid. Of course, if you need it as a mushroom sauce or broth, you can pour it into a mug and this will only be a plus, but it’s better not to do this with raw mushrooms; you just have to pour it into the sink. Agree, who needs extra hassle that takes away precious time? Therefore, it is better not to tempt fate and patience and take out the mushrooms early to defrost or, in extreme cases (when you need it very quickly), use a microwave or a bowl of boiling water to help.

After the mushrooms have thawed, leave them to drain in a colander, rinse and squeeze thoroughly again. Next, cook in the same way as regular raw or boiled mushrooms.

Frozen mushroom soup

If you want to try a warming mushroom soup on a cold winter evening, feel free to take out a bag of frozen mushrooms and start cooking. If you come across porcini mushrooms or champignons, feel free to throw them straight into a pan of boiling water. This will give your soup an extra mushroom flavor. Thus, you can do the same with pre-cooked mushrooms.

If other types of mushrooms were frozen raw, first defrost and boil them in a separate bowl. To give them flavor, fry the boiled mushrooms in a frying pan with a piece of butter and add to the soup when all the ingredients are almost ready.

Minced frozen mushrooms

If you have a lot of frozen mushrooms and chanterelles, you can pamper your family with delicious cutlets or zrazy. What is needed for this? That's right, minced mushroom. You can also make it from frozen mushrooms.

If honey mushrooms were previously boiled before freezing, then simply defrost them, squeeze out excess moisture and grind them using a meat grinder or blender. Be sure to boil raw mushrooms by throwing them into boiling water straight from the freezer.

Cutlets made from such minced meat can serve as an excellent replacement for regular meat, especially during Lent.

Various cooking options

There are a lot of options for preparing porcini mushrooms. And it is especially interesting to observe how the attitude towards their preparation changes among different peoples.

In Russian

This same option is sometimes called “country style”. It is familiar to all those who often visited their grandmother in the village in childhood, because it is the simplest and fastest way to prepare whites. It must be said that this does not make it lose, but, on the contrary, it is recognized as almost the most delicious among its other brothers.

To prepare this favorite dish you will need:

800 g of porcini mushrooms;
1 medium onion;
2 tbsp. spoons of vegetable oil;
1 tbsp. spoon of butter;
50 g dill, salt and spices.

It is assumed that the mushrooms have already been peeled, washed and all the wormy and unnecessary parts for consumption have already been cut off and thrown away. They are cut into fairly large pieces (2-3 cm each).

Two types of oil are poured into a hot frying pan: vegetable and butter. It is with a mixture of different fats that boletus mushrooms turn out especially appetizing and juicy.

Next, pour finely chopped onions onto the melted boiling oil. Fry traditionally until the onion begins to turn golden. Next is the most crucial moment - chopped boletus mushrooms are added to the frying pan. How long to fry porcini mushrooms in a frying pan largely depends on the size of the chopped pieces and their quantity. It is necessary to stir to avoid burning.

By the way, if you boil them first, the frying time for the porcini mushrooms will change. After all, you first need to wait until all the water has evaporated from them and only then the process of frying the whites begins.

When the mushrooms are almost cooked, only then add salt, black pepper or any other spices. The amount of seasonings is determined individually. It is recommended to serve with boiled potatoes and herbs.

Mediterranean style

Mediterranean cuisine is distinguished by what is commonly called proper or healthy food. Olive oil, which is considered more beneficial than butter or animal oils, becomes the basis of almost any dish. Low-roasting of vegetables, preferably served fresh, is also considered a guarantee of health.

In order to proudly serve this dish to the table, you will need 500 g of porcini mushrooms, 20 g of olive oil, 1 bell pepper, 1 red onion, 1 clove of garlic, herbs, salt, seasonings.

Boletus mushrooms prepared for frying (which means washed and peeled) are cut into small, rather flat pieces - this way they will look more appetizing. Onions and peppers are prepared in the same way. They should be approximately the same size as the mushroom pieces.

Olive oil is poured into a heated frying pan. After it has warmed up, add mushrooms. How long to fry porcini mushrooms is a separate issue. Because some people like them crispy and then you need to cook them until a delicious golden crust forms. Some people like boletus mushrooms to be more tender and then the frying process will be shorter.

As soon as the desired level of frying is reached, chopped onions, peppers, salt, finely chopped garlic and spices are added. The heat is reduced to medium, because there is no goal of frying the vegetables. Just warm it up. Cook everything together for a few minutes and then remove it from the heat.

In Finnish

Traditional Finnish cuisine is a combination of a large number of spices and seasonings, as well as the use of dairy products. This recipe shows all this clearly.

To prepare this Finnish mushroom dish, you need to prepare 300 g of porcini mushrooms, a couple of medium-sized onions, 300 ml. cream preferably 20% fat, 30-40 g butter, 100 - 130 g hard cheese, herbs, salt, spices.

Peeled boletus mushrooms are cut into very small pieces. The onion is also finely chopped.

The butter is melted in a heated frying pan. It is recommended to take a deep frying pan: then everything that is cooked will be more juicy. When the oil begins to sizzle, add finely chopped onion. The onion should be cooked to the point where it is still soft, but the color is already beginning to change to golden.

Boletus mushrooms are added to the already fried onions. How long to fry porcini mushrooms is determined by their condition - a crust should begin to appear on them. Although you can remove them earlier if you prefer them fried, but not too deep-fried. In any case, it will be about 6-9 minutes, no more. It is necessary to stir them during the frying process. As soon as the desired degree of roasting is achieved, 150 g of cream, salt and spices are added. The heat should be reduced to minimum and cook for another 10-12 minutes.

After this, the remaining 150 g of cream is added and everything simmers for another 10 minutes. The finished boletus mushrooms in cream should be sprinkled with grated cheese and herbs.

In Chinese

Ingredients for this recipe : porcini mushrooms (200−250 g), bell peppers (2 pieces of different colors), 1 large or 2 medium tomatoes, sesame oil, soy sauce, granulated sugar (half a teaspoon), oyster sauce. And you definitely need a wok.

Boletus mushrooms must be cut into flat slices. Quite large, but thin, this is important. Bell peppers are cut into strips. Also quite thin, so they will fry better and faster. Tomatoes are peeled. The question here is not so much the hardness of the film, but the bitter taste that this skin gives and thereby changes the final taste of the dish.

After peeling the tomatoes, the tonic is also cut into slices. You should try to ensure that everything in the dish is cut and prepared in approximately the same shape. This makes the dish not only tasty, but also beautiful.

Sesame oil is poured into a heated, even hot frying pan and boletus mushrooms are added for frying. As long as porcini mushrooms are fried in this dish, they need to be mixed. Don't let mushrooms stagnate when frying. Sliced tomatoes and peppers are added to the toasted whites. Fry everything together until the peppers become soft. Then soy and oyster sauces and sugar are added.

Ideally, it is better to use cane sugar. Sesame seeds, which are added at the very end, will add the desired aroma and pleasant aftertaste to the entire dish.

In Italian

It is a very popular opinion that Italian cuisine is primarily pizza and pasta. But central and northern Italy is a place where porcini mushrooms can be collected quite easily. Although with great formalities (licenses, payment of collection tariffs, etc.). Therefore, porcini estivi, as the Italians say, or boletus, are very prized. Italians love and know how to cook them. One of the simplest recipes is fried boletus mushrooms.

Required ingredients:

200−300 g of porcini mushrooms;
2 cloves of garlic;
1 PC. onions;
2 branches of fresh thyme;
80−100 ml dry white wine;
2 tbsp. spoons of olive oil;
25 g butter;
salt and spices.

Boletus mushrooms are cut into medium-sized pieces. Finely chop the onion and garlic. A mixture of olive oil and butter is heated in a heated frying pan. You need to fry mushrooms, garlic and onions in this mixture. After the water has evaporated from them and the mushrooms begin to fry, you need to add white wine and thyme. For a few more minutes everything is fried and soaked in new ingredients.

Salt and pepper (other spices are also possible) are added immediately before removing from heat. It is better to serve the dish with baked potatoes and rosemary, then it will be absolutely perfect.

LiveInternetLiveInternet

How long to cook porcini mushrooms until tender

What could be easier than frying mushrooms - peeled, cut, put in a frying pan, stirred, salted, added your favorite herbs. However, there are several secrets in this culinary process that give your favorite dish a unique mushroom aroma and delicious zest. All advice applies only to fresh mushrooms, dry

and canned ones are fried according to completely different rules. What types of mushrooms are there? Mushrooms are a very multifaceted concept, uniting representatives of the whole kingdom of zukaryotic organisms. A special science has been allocated for the study of mushrooms - mycology, a large section of botany, although scientists find signs of both plants and animals in mushrooms. According to some estimates by biologists, up to one and a half million varieties of mushrooms grow on the planet today. The etymology of the name “mushroom” still causes a lot of controversy in the scientific world. According to one version, this name means “that which bursts out of the ground.” There is also no unified taxonomy of species, therefore mushrooms can be schematically divided into unicellular, yeast and multicellular fungi. For humans, the use of mushrooms is considered in several directions:

edible, those that are used as food;
medicinal, serums, tinctures and important medications are prepared from them, including antibiotics (penicillin) and hallucinogenic, psychoactive substances;
pesticides used for agricultural purposes.

Edible mushrooms, which include both wild mushrooms and those grown at home, undergo special processing before consumption. Based on nutritional value, mushrooms are divided into several categories. The first includes porcini mushroom, milk mushroom and saffron milk cap. The second, more modest group of edible mushrooms is champignon, oyster mushroom, butter mushroom, boletus, and boletus. The third group is chanterelle, honey fungus, russula, moss fly. The least valuable group of mushrooms are some types of russula, svinushka and volushka.

Frying mushrooms according to the rules

First, the mushrooms need to be thoroughly washed and cleaned; this is the longest process, especially if the mushroom catch is substantial. The taste of the dish depends on the thoroughness of the initial processing. Place the peeled mushrooms in a container with running water and leave for twenty minutes, adding a little vinegar to the water so that the mushrooms do not go stale. Pour water into a large saucepan and add clean mushrooms, let them boil. As an indicator of toxicity, you can put an onion in the water: if it turns blue, there are poisonous mushrooms among the mushrooms, such food should be thrown away, since there is a serious risk of food poisoning.

You need to boil mushrooms in minutes: any culinary reference book indicates the cooking time for one or another type of mushroom, but most often the cooking time is no more than two to three minutes. After boiling, place the mushrooms in a colander and let the water drain. Cut each mushroom into pieces and fry in vegetable oil until tender.

Such processing is necessary for those mushrooms that raise doubts about their nature; when boiling, some of the mushroom aroma and vitamins are lost. If the housewife knows for sure that it is a champignon, porcini mushroom or honey fungus, chanterelle, boletus, it is better not to boil such mushrooms, but to peel, rinse and dry with a paper towel. If the mushrooms are large, cut them into even slices, fry small ones whole in hot oil.

If mushrooms are fried with onions, first fry the onions, cut into half rings or cubes, then the mushrooms. Fry in a frying pan, uncovered, for five to six minutes, until golden brown. Then cover with a lid and leave on low heat for another five to seven minutes. A minute or two before cooking, add salt and black pepper. Properly fried mushrooms are soft, even, not smeared, and retain their shape.

Fried mushrooms are served as a cold appetizer, as an independent dish, or as a side dish to the main dish - fish, meat, chicken. Most often, sour cream sauce with garlic or tomato sauce with ginger is prepared for fried mushrooms. Mushrooms are fried with vegetables - onions, carrots, potatoes, zucchini, cauliflower, added to omelettes, pies and placed on sandwiches. When serving ready-made mushrooms, sprinkle them with finely chopped fresh herbs. A shot of cold vodka with this high-calorie dish is a true complement to the taste.

Strong-smelling spices can overwhelm the taste of mushrooms, especially champignons, so you need to add them carefully or avoid using them altogether. Fresh mushrooms picked in rainy weather quickly deteriorate and become unsuitable for food, so they need to be cleaned and cooked immediately after picking.

Zhanna Pyatirikova

Some useful tips

To make your dishes not just tasty, but also unforgettable, you should follow a few simple rules . Their implementation guarantees the success of preparing any mushroom dish:

The most delicious dishes are made from freshly picked mushrooms. They are most delicious during the season, that is, in August - October.
It is preferable to select the youngest specimens, the height of which is no more than 6-7 cm. However, more mature specimens are no less tasty than their young counterparts, but here’s the problem: most of them end up eaten by worms. Therefore, when collecting large specimens, you definitely need to make a trim on the stem to make sure that it is not wormy. However, even the youngest fungi can easily have a wormhole. There is nothing unsightly about this, just cut off the area at the roots, soak the fungi in cold salt water, and all unnecessary organisms will leave their home in 30-40 minutes.
When purchasing fresh mushrooms at the market, you need to be careful. It is advisable to buy them from trusted sellers in order to have peace of mind that the products sold were collected in the forest, which is far enough away from cities and busy highways. This point is very important, since absolutely all mushrooms extremely quickly absorb unwanted substances and heavy metals from contaminated soil.
It is imperative to inspect and touch the product before purchasing to ensure its freshness. Boletus mushrooms should be dense, strong and crunchy, have a clearly expressed characteristic aroma, with the smell of forest, pine needles and earth. If they turn out to be soft and limp, and the smell has become somewhat musty, then it would be wise to refuse the purchase. They are unlikely to produce tasty dishes, but they can easily provoke food poisoning.

Literally every person can use this gift of nature for food. The only exceptions are children of preschool age and very old people. In this group, the body secretes an insufficient number of digestive enzymes that affect the processing and absorption of food of this kind.

These tips will help you stay healthy and fill your life with a variety of delicious recipes.

The most valuable catch of any mushroom picker is boletus mushrooms. They are truly tasty, nutritious and healthy. But they can easily be ruined by improper preparation. If you overcook the mushrooms in a frying pan, they will become overdried and tasteless. So that you can cook them in your kitchen without any problems, let’s figure out how long to fry porcini mushrooms.

Cooking chanterelles

Chanterelle mushrooms contain quinomannose, which reliably protects the stem and cap from pests. Therefore, many housewives do not boil these wild mushrooms first. However, many chefs recommend boiling the chanterelles in salted water, and only then putting them in a frying pan.

Chanterelles are fried for about 20 minutes.
Salt only at the end of cooking.
Remove from heat when mushrooms begin to crackle.

Before serving, the dish is infused a little under a tightly closed lid. Experts advise using butter for cooking. It will give the chanterelles a delicate, refined taste.

Any mushrooms can be stewed in sour cream. This dish has a more refined, pleasant taste. To do this, after frying, add 4-5 spoons of sour cream to the product. Cover with a lid and simmer the dish for 5-8 minutes. Spices lovers can add them in moderation. Chanterelles in sour cream turn out very tender, aromatic and tasty.

A forest delicacy - boletus. How long to fry it in a frying pan?

Of all the mushrooms, they are rightly recognized as the most delicious. How long to fry fresh porcini mushrooms depends on whether they have been pre-heated? If the mushrooms are first boiled, then they should be fried for 10 to 15 minutes. If they are thrown into the pan raw, then the frying time must be increased to 40 minutes. As a rule, this is done like this: fry the mushrooms for 30 minutes until golden brown, then simmer for 10 minutes in the sauce.

The duration of boiling the mushrooms before frying is 20 minutes (from boiling). If you do not want to cook them, wash them very thoroughly and soak for 30 minutes in salted water. This will help get rid of worms that are not always visible to the naked eye, but this does not mean that they are not there.

General cooking principles

It is best to use wild mushrooms. Ideally, they should be assembled by hand. These mushrooms have a stronger aroma. But store-bought champignons are also suitable, their consistency is more delicate.

It is necessary to get rid of all the rubbish. Some mushrooms, such as saffron milk caps, contain a lot of sand. It needs to be washed especially thoroughly. In other mushrooms, the skin is peeled off, which can be bitter. For example, in russula.

You also need to use non-bitter onions. If you cannot avoid bitter fruits, you can scald them with boiling water. As for oil, you can use unrefined oil to add additional flavor to the dish. Use thick-bottomed pans whenever possible.

Classic recipe for fried mushrooms with onions

Ingredients	Quantity
mushrooms	— 0.5 kg
vegetable oil	— 45 ml
Luke	- 1 PC.
salt	— 5 g
dill	— 15 g

Cooking time

45 minutes

calorie content per 100 grams

87 Kcal

A dish in which there is nothing superfluous. It can be served as an appetizer or as a side dish. The main thing is a lot of onions!

How to cook:

Clean the mushrooms and remove the skin if necessary. Boil them in water with salt until fully cooked, usually this takes about fifteen minutes after boiling.
Allow time to drain in a colander, and then cut into small pieces.
Remove the peel from a large onion and chop it into half rings or small cubes.
Pour oil into a frying pan and heat it up.
Place the onion in the pan and fry it until it becomes translucent.
After this, put the pieces of mushrooms here.
Fry, stirring occasionally, until all the moisture has evaporated and the mixture begins to brown.
Add salt, mix again, evaporate the moisture again.
Cover the pan and cook for ten minutes. Be sure to stir.
Finely chop the dill, add it to the pan, stir, turn off the stove. You can serve.

Tip: instead of sunflower oil, you can cook with butter.

What if it is dried, salted or frozen?

It is not always possible to cook fresh boletus mushrooms, just collected on a quiet hunt. For storage they are dried, salted, and frozen.

How long to fry dried porcini mushrooms? The frying duration remains the same - from 15 to 20 minutes. But the total cooking time will, of course, increase. After all, the mushrooms must first be soaked in hot water or fresh milk. This will take 2 hours (if you don’t have time at all, keep them in boiling water for at least 15-30 minutes). Then the mushrooms need to be squeezed out a little, cut into slices and fried. Some people also prefer to pre-boil them for a few minutes in salted water.

If you only have a jar of salted boletus on hand, you can also fry them. But be sure to try the mushrooms first. If they are not too salty, you can cook them without additional manipulation. If you think the mushrooms are too salty, soak them in cold water for an hour. If they are too hard, soak them in milk. Fry canned porcini mushrooms without boiling for 10 minutes over moderate heat.

The preparation of frozen boletus mushrooms also has its own specifics. Remove a portion of mushrooms from the freezer and let them thaw naturally. We recommend cutting large pieces of mushrooms. But you can throw them into a frying pan with hot oil without defrosting. How long to fry frozen porcini mushrooms? 20-30 minutes is enough (until all the liquid has evaporated and they acquire a golden hue).

Preliminary preparation

Preparing mushrooms for frying

Fruiting bodies need to be cleaned of dirt and forest debris. You can use a dry or slightly damp cloth, or an old toothbrush to remove the stickiest stains. If the basket contains specimens that are too old or eaten by worms, throw them away; they won’t be of much use anyway. If the area of damage is small, they can be carefully removed with a knife.
Next, you need to cut off the very bottom part of the stem of the fruiting bodies, and also cut them for the presence of worms.
Next, the mushrooms need to be thoroughly rinsed under running water.
It is possible, although not necessary, to soak the fruiting bodies in cold water for an hour, then rinse under running water.

Responsible business: how to deliciously fry a royal mushroom?

Subtleties of cooking porcini mushrooms in a frying pan:

The most tender and tasty young specimens are up to 7 cm in size. Try to use these for frying.
It is better to fry them in a thick-walled frying pan with a non-stick coating so that you do not have to pour a lot of oil and prevent burning.
We recommend stirring the mushrooms (and this will definitely have to be done during the frying process) with a wooden spatula in order to preserve the aroma and taste of the product and not spoil the dishes.
Salt them at the end of cooking. Salt promotes fluid secretion. If you add it at the beginning, you will get stewed mushrooms rather than fried ones.

The best fried butter recipes

Here are some time-tested, affordable recipes for making fried butter.

Classic recipe “Butter in sour cream”

You will need the following components:

mushrooms 0.5 kg;
onion 1 medium head;
sunflower and vegetable oil - 1 tablespoon each;
sour cream 15-20% fat and spices - at your discretion.

The sequence of actions is as follows:

Pre-processed boletus is cut into small pieces (3-4 cm wide).
Heat vegetable oil in a frying pan and add a spoonful of butter to it. When it gets very hot, you can check by dropping a small amount of water - it should foam a lot and crackle.
It is in such a hot frying pan that you must first put the onion (chopped quite finely) and fry until half cooked (not until golden brown).
After this, add the butter, gradually reduce the heat and fry for 15 minutes, stirring constantly.
At the very end, add sour cream, spices (you can also use herbs) and let it warm up for another 2-3 minutes.

Butter with cheese and herbs

If you want to get a more delicate creamy taste that goes very well with mushroom, you can take the following products:

boletus 0.5 kg;
hard cheese - a small piece (200 g);
2 onions;
herbs to taste (it is advisable to take basil, dill and parsley in equal quantities);
vegetable oil and butter - a tablespoon each.

The cooking sequence is approximately the same:

First, fry the onion in a hot frying pan until half cooked.
Then add butter and spices and fry for 20 minutes.
Literally 3 minutes before readiness, add pre-grated cheese on a coarse grater and cover with a lid, reducing the heat to low.
The dish is decorated with finely chopped herbs, which can be added along with cheese to give the dish a pleasant aroma.

Spicy butter with walnuts and pomegranate

Of course, sometimes you want to add your own culinary twist to already known classic recipes. This method of frying butter is just an example of such a case. You will need the following products:

boletus 0.5 kg;
peeled and finely chopped walnuts - 4 tablespoons;
3 tablespoons butter;
apple cider vinegar (or table vinegar) - half a tablespoon;
pomegranate seeds – 1 tablespoon;
salt and spices at your discretion.

First, mushrooms are fried in a hot frying pan (in butter).
After 10 minutes, the heat is reduced to medium and the mushrooms are fried for another 10 minutes.
At this point, walnuts, salt and all the spices are introduced. The entire mixture is fried for another 10 minutes.
Literally three minutes before readiness, add pomegranate seeds and finely chopped herbs, cover with a lid, reduce the heat to low and infuse everything together.

Butter with potatoes and white wine

And one more recipe from the original series. This is a real festive dish that will decorate the table well and allow guests to be satisfied. You will need the following products:

boletus 1 kg;
potatoes 0.5 kg;
onions and carrots, 2 medium pieces each;
5-6 cloves of garlic;
sunflower oil 2-3 tablespoons;
bell pepper 4 pieces (it is better to take multi-colored ones);
hot chili pepper 1 piece;
olives 1 tablespoon;
sour cream (it’s better to take the fattest, rustic one) 4 tablespoons;
white wine 4 tablespoons;
salt, herbs and spices at your discretion.

First, all the vegetables are prepared - potatoes are cut into portions, bell peppers are cut into strips, onions are finely chopped, and carrots are grated on a fine grater.
Heat the oil in a frying pan, put in the garlic cloves for 4 minutes and remove.
Then add carrots, after 3 minutes - onions and simmer for 6 minutes.
Now add pre-cut honey mushrooms and fry over medium heat for 20 minutes.
Then salt and spices are added.
Separately, fry the potatoes until golden brown, then add the bell pepper.
Now it is advisable to take a roasting pan or pan with thick walls and pour the wine into it, allowing the alcohol to completely evaporate (5 minutes).
Then add all the ingredients and simmer for 5-7 minutes. At the same moment, add chopped chili peppers.

Classic and most delicious! A simple recipe for fried porcini mushrooms

Some people fry mushrooms with potatoes and other vegetables. But in such company their excellent taste is lost. For such purposes, it is better to take something simpler - champignons or boletus. And the porcini mushroom should be cooked “solo”, only slightly shading its luxurious taste with onion and sour cream. Here is one of the most delicious options.

Ingredients:

porcini mushrooms - 10 medium-sized pieces;
salt;
onion - 1 head;
ground pepper;
vegetable oil - 50 ml;
sour cream 20 percent fat - 2 tablespoons. spoons;
garden greens - a few sprigs.

On a note! If you are sure that the mushrooms were collected in an environmentally friendly area, are not worm-eaten and have not been stored for a long time, you can simply pour boiling water over them.

Preparation:

Wash the mushrooms and remove any dirt from the stems.
Pour some water into the saucepan so that it just barely covers the mushrooms.
Add salt.
Chop the mushrooms, but not too finely, because after heat treatment they are reduced in size by almost half.
Place them in boiled water and boil for 20 minutes (after it boils).
Read also: Dried mushrooms, how to cook and dry - original recipe
Place the boiled boletus mushrooms in a colander to drain the liquid.
Pour some oil into the pan (you can also fry with butter).
When it's hot, add the mushroom slices. Fry them, remembering to stir occasionally, until the moisture evaporates.
Peel the onion.
Cut the onion into small cubes (rings or half rings - as you prefer).
Add the onion slices to the mushrooms. Advice! You can brown the onion in another pan and then combine these two ingredients.
Season the dish with spices and pepper.
Keep track of how long the porcini mushrooms are in the pan! They should be fried for 15 minutes.
Then add sour cream.
Mix all the ingredients of the dish. Simmer (without covering) over low heat for 5 minutes so that the mushrooms are soaked in sour cream.
Place the mushrooms fried in sour cream in a bowl and serve with fresh herbs.

On a note! Please note that sour cream may curdle due to high temperatures. Then ugly flakes form. To prevent this from happening, cook it over low heat or dilute it with a small portion of water!

How long to cook porcini mushrooms

The king of mushrooms, the porcini mushroom, is famous for its distinct taste and the maximum amount of nutrients and valuable microelements. There are many recipes with this noble product, but it is recommended to boil it before using it in dishes.

How long to cook porcini mushrooms

How long to cook porcini mushrooms for soup?

Before preparing porcini mushroom soup, boil them in salted water for 20 minutes.

How long should you cook porcini mushrooms before frying?

Before frying, it is recommended to boil porcini mushrooms in salted water for 20 minutes.

How long to cook porcini mushrooms for freezing?

To freeze, pre-cook the porcini mushrooms for 15-20 minutes.

How long do you cook fresh porcini mushrooms?

Fresh white mushrooms can be heat treated (cooked) for 35-40 minutes. If you plan to use them as a main dish, they should be cooked for at least an hour using spices and herbs.

How long should you cook dried porcini mushrooms?

Dried mushrooms should be soaked in water for 2-3 hours before cooking. After washing, the mushrooms are cooked for 30-40 minutes.

How to cook porcini mushrooms

How to cook fresh porcini mushrooms?

Clean the mushrooms from debris and dirt, cut off the wormy parts and the end of the stem.
Rinse thoroughly under running water.
Place in a container with water and leave for an hour to completely remove dirt from the outer and inner surfaces.
Then peel each mushroom and cut into pieces.
Place peeled and washed mushrooms in a saucepan, add water, covering the top by 2 cm. Add salt at the rate of 1 tsp. for 1 liter of water and put on fire.
After boiling, skim off any foam that has formed and continuously remove it during the cooking process.
Within 40 minutes the porcini mushrooms are ready. To give them aroma and enhance the taste, it is recommended to add spices and boil for another 15-20 minutes.

How to cook porcini mushrooms for freezing?

To freeze a portion of porcini mushrooms for further heat treatment, they are first boiled. The process is similar to cooking fresh mushrooms, only they should be cooked for no more than 20 minutes.

How to cook porcini mushrooms before frying?

Before frying, cook according to points 1-6 of the above process for preparing fresh mushrooms with a time difference. The mushrooms must be boiled for 20 minutes, followed by heat treatment until fully cooked.

How to cook frozen porcini mushrooms?

Before preparing a dish of frozen porcini mushrooms, they should be thawed at room temperature. Then the mushrooms are washed and boiled in salted water for 15-20 minutes until fully cooked.

How to cook dried porcini mushrooms?

Dried mushrooms must be pre-soaked. To do this, pour a portion of mushrooms with clean cold water and leave for at least 1 hour (ideally 2-3 hours, and for old mushrooms - at least 8 hours). After washing, the mushrooms are ready for further heat treatment. They need to be cooked for 30-40 minutes.

How to cook porcini mushroom soup?

We recommend preparing the ideal option - creamy porcini mushroom soup with cream for 6 servings.

Ingredients:

porcini mushrooms – 600 g;
champignons – 6 pcs. (+2-3 things for decoration);
chicken broth – 800 ml;
onion – 1 pc.
garlic – ½ large clove;
butter - for frying;
flour - 3 tbsp. l.;
cream 20% - 200 g;
salt, pepper and spices - to taste.

Porcini mushrooms can be used fresh, frozen or dried. After the preparatory stage (fresh for soup, frozen or pre-soaked dried mushrooms are boiled for 15-20 minutes), the resulting infusion is not poured out. Porcini mushrooms, along with diced onions and champignons, are sent to a frying pan greased with butter and fried for 5-7 minutes.
Part of the previously obtained infusion of boiled mushrooms is fried in a frying pan with flour, stirring constantly until a sauce-like consistency is formed. The finished sauce should be strained to get rid of any lumps of flour.
The frying, sauce and remaining mushroom infusion are sent to a pan with the addition of chicken broth and spices (garlic, salt, pepper and spices to taste). The soup is cooked for 15 minutes and at the end of the process, remove the garlic.
Cream is carefully poured into the finished mixture, stirring thoroughly. Then everything must be blended with a blender until a puree-like mass is formed and put on the fire, stirring constantly, and without bringing to a boil, remove from the stove. The finished dish can be decorated with pre-fried thin slices of champignons and herbs.

How to fry porcini mushrooms with potatoes

Products

Potatoes - 1 kilogram Porcini mushrooms, fresh or frozen - 400 grams Onions - 1 head Dill - several sprigs Vegetable oil - 3 tablespoons

How to fry porcini mushrooms with potatoes

1. Check porcini mushrooms for worms, removing dark and wormy areas. 2. Boil porcini mushrooms in a small amount of salted water. 3. Peel and finely chop onions; Place in a heated frying pan with oil. 4. Peel the potatoes, cut into thin semicircles, add to the onion and fry for 20 minutes. 5. Add the mushrooms to the potatoes, fry with constant stirring over medium heat for 10 minutes, then add the greens.

Recipe 2. Fried mushrooms with cheese

How long to fry champignons in a frying pan?
10 g butter;

1 bay leaf;

1 pinch of spices;

1 pinch of black pepper.

1. Wash the mushrooms thoroughly and place in a colander. When all the moisture has gone, cut into thin slices. Melt the butter in a frying pan and add the mushrooms to it. If desired, you can add onions and garlic.

2. In a deep bowl, combine the cream with salt, spices and pepper. Mix everything well.

3. As soon as the mushrooms are browned, pour the creamy sauce into the pan and add the bay leaf. Stir and simmer over moderate heat until fully cooked. After five minutes, remove the bay leaf.

4. Grind the cheese into small chips. You can use soft curd or cream cheeses if you wish. Place a handful of cheese in the pan, stir, then add the next handful. This is done so that the cheese does not stick together into a lump, but melts evenly. Turn off the heat and serve with a side dish of potatoes.

How to fry porcini mushrooms in sour cream

Products

Porcini mushrooms - half a kilo Sour cream - 1 cup 300 milliliters Onions - 2 heads Salt and black pepper - to taste Vegetable oil - 3 tablespoons Red bell pepper and coriander - a pinch

How to fry porcini mushrooms in sour cream

1. Peel, wash and cut porcini mushrooms. 2. Cut the legs lengthwise into 1-2 centimeters thick, cut the caps into small pieces. 3. Peel and finely chop the onion. 4. Heat a frying pan, pour oil, add onion and fry it, stirring, for 7 minutes over medium heat without a lid. 5. Add porcini mushrooms and fry them for another 15 minutes. 6. Salt and pepper the mushrooms, add sour cream, stir, cover and simmer for another 20 minutes over low heat.

Champignon

The most common type of mushroom has excellent taste and a pleasant aroma. Champignon dishes are served in many restaurants around the world. Carefully sort the mushrooms before cooking. Set aside the largest specimens. Then wash under the tap and remove the skins from the caps. The exact cooking time is determined by the number of mushrooms. If you decide to fry some champignons, time it for about 5-6 minutes.

Heat animal fat and vegetable oil in a frying pan;
Meanwhile, cut the mushrooms into slices;
Place in skillet;
Cook uncovered for five minutes;
Do not forget to stir the contents of the dishes;
Chop the onion and cook it separately;
Add onions to mushrooms;
Mix well.

Fried champignons are ready. They can serve as an independent dish or a side dish. To make the mushrooms tastier, it is recommended to use your favorite spices. You can add a little paprika, ground black pepper or any herbs. Chopped garlic will also work. It is recommended to cook large quantities of mushrooms in parts. Otherwise they will cook unevenly.

Wild champignons are pre-cooked with onions. If the onion turns blue, it means the mushrooms are poisonous.

How to fry porcini mushroom cutlets

Products

Fresh porcini mushrooms - 1 kilogram Butter - 200 grams Chicken eggs - 4 pieces Flour - 15 tablespoons Ground crackers - 6 tablespoons Milk - 2 cups Grated Russian cheese - 150 grams Parsley - 20 grams Vegetable (sunflower oil) - 3 tablespoons Ground black pepper and salt - to taste

How to fry porcini mushroom cutlets

1. Peel, wash, cut the mushrooms and cook in salted water. 2. Strain the mushrooms and place in a bowl. 3. Prepare the sauce: mix butter, flour, eggs and milk. 4. Add the sauce to the mushrooms, stir and cool. 5. Form cutlets from the mushroom mixture, roll in breadcrumbs and fry over high heat on both sides - 5 minutes on each side. 6. After frying, sprinkle hot mushroom cutlets with grated cheese.

If you try properly cooked fried fresh porcini mushrooms at least once in your life, other mushroom dishes will simply fade in the light of this delicious delicacy. Mushroom season is in full swing, friends, and today I want to tell you how to properly fry porcini mushrooms so that they turn out incredibly tasty, aromatic and juicy. Cooking porcini mushrooms is not at all a complicated process, as it might seem at first glance.

Recipes

Below are several simple recipes for frying porcini mushrooms using additional ingredients.

With sour cream

Boletus mushrooms – 500 gr.
Onions – 2 pcs.
Sour cream – 1 tbsp. spoon.
Vegetable oil – 4 tbsp. spoons.
Flour – 1 teaspoon.

Fry the onion in a frying pan in oil until golden brown.
Add chopped mushrooms to the onion.
When the fruit bodies are browned, add a teaspoon of flour and a tablespoon of sour cream, and then fry until tender.

Mushrooms can be served with potatoes or stewed vegetables, supplemented with garlic, parsley and any other herbs.

With tomatoes and eggplants

Boletus mushrooms – 6 pcs., medium size.
Eggplant – 1 pc.
Cherry tomatoes – 10 pcs.
Onions – 1 pc.
Tomato paste – 1 tbsp. spoon.
Garlic – 2 cloves.
Basil – 1 tbsp. spoon.
Vegetable oil – 3 tbsp. spoons.
Salt and pepper - to taste.

Cut the onion into half rings and the carrots into small cubes.
Fry the onion in a frying pan in oil until golden brown, then add carrots to it and fry everything together for 4 minutes.
Place the mushrooms and chopped eggplants into the pan and mix thoroughly. When they are slightly browned, pour a little water into the pan, add a tablespoon of tomato paste, a little sugar to neutralize its sourness, as well as pepper and salt. Simmer everything for 5 minutes, stirring occasionally.
Add cherry tomatoes and garlic to the pan, stir everything thoroughly and simmer for another 4 minutes.
Sprinkle the dish with herbs of your choice and leave the dish to sit on the stove for 10 minutes.

With chicken fillet

Boletus mushrooms – 6 pcs. medium size.
Chicken fillet – 100 gr.
Cream – 200 ml.
Flour – 0.5 teaspoon.
Onions – 1 pc.
Salt and pepper - to taste.

Fry the onion in a frying pan in oil until golden brown.
Add chicken fillet, cut into small pieces, into the pan and fry for 5 minutes.
Place the chopped mushrooms in the pan and fry, stirring gradually, for 15 minutes.
Pour in the cream, add flour, mix everything thoroughly and simmer for another 10 minutes.

The finished dish can be served with pasta or fried potatoes.

With bell pepper

Boletus mushrooms – 400 gr.
Sweet bell pepper – 3 pcs., large.
Onions – 1 pc. medium size.
Olive oil – 3 tbsp. spoons.
Salt and pepper - to taste.

Cut the pepper into strips and the onion into half rings.
Cut the boletus into slices, place in a hot dry frying pan and fry a little in it, then add oil, add onions and peppers, and fry until tender, stirring regularly. At the end of frying, add pepper and salt.

With cream and cheese in pots

Boletus mushrooms – 1 kg.
Fresh cream – 500 ml.
Butter – 100 gr.
Green beans – 400 gr.
Cheese – 200 gr., hard varieties.
Onions – 3 pcs., medium size.
Italian herbs – 1 tbsp. spoon.
Salt and pepper - to taste.

Fry the onion in a frying pan in oil until golden brown, then add the mushrooms and fry for 15 minutes. Add salt at the end of the roasting process.
Grease baking pots with oil and place beans on the bottom. Place the boletus with vegetables in a pot and sprinkle with grated cheese.
Add Italian herbs and salt to the cream, mix everything thoroughly and pour into the pots. Add grated cheese and pieces of butter again.
Close the pots and bake for 30 minutes in the oven at 190 degrees.

Family recipe

And I have prepared for you a detailed excursion on this topic so that you can easily fry porcini mushrooms yourself in your kitchen. My grandmother taught me how to cook mushrooms this way; she also told me how long it takes to fry the porcini mushroom and whether it is necessary to boil the porcini mushrooms before frying.

Cooking instructions

For frying, we will need any porcini mushroom, including substandard ones with a green cap on the inside, which is not suitable for preservation.

Fill the porcini mushrooms with cold water, clean them of dirt, cut off the rotten areas, and inspect them for the presence of worms. We cut porcini mushrooms for frying into large pieces, approximately like in my photo.

Boil or not?

Next, you're probably wondering, do you need to boil porcini mushrooms before frying? I think that the porcini mushroom should be boiled, and my grandmother thinks the same way. In 90% of cases, porcini mushrooms contain worms. Even if you don't see them, they are still there. Therefore, in order not to fry porcini mushrooms with “meat”, we boil the porcini mushrooms in salted water for 20 minutes. Bring the water to a boil, add salt, add porcini mushrooms to boiling water, bring to a boil, and cook for 20 minutes.

Next, place the porcini mushroom in a colander and rinse with running cold water.

Cooking oyster mushrooms

Before cooking, the variety must be thoroughly washed and coarsely chopped. You need to pour a little oil into the frying pan. Experts recommend frying only the caps of oyster mushrooms. It is better to stew the tough legs in sour cream sauce and serve as a separate dish. How to fry mushrooms in a frying pan?

Simmer the oyster mushrooms on the fire for no more than 10 minutes.
After 10 minutes of frying, add onion, paprika and garlic.
Fry for another 10 minutes until fully cooked.

When cooked, the oyster mushrooms will reduce in volume. This variety contains little water, so it does not fry.

How to fry in a frying pan

Pour vegetable oil into a frying pan (preferably with a non-stick coating) and add butter.

Fry the chopped onion in melted butter until translucent. Porcini mushrooms fried with onions turn out tender and juicy, just like if you fry porcini mushrooms without onions.

Add boiled porcini mushrooms to the fried onions and mix thoroughly. Further attention: set the stove temperature to maximum, and fry the porcini mushrooms in a frying pan, constantly stirring with a spatula.

The answer to the question: how long to fry porcini mushrooms in time will look like this: all the liquid should evaporate from the mushrooms, a golden crust should appear and the oil will begin to “sizzle” in the pan. 1 kg of fresh boiled porcini mushrooms will take approximately 15 minutes.

At this stage, add salt, black pepper and chopped parsley to the fried porcini mushrooms.

Stir the contents of the frying pan, taste the fried porcini mushrooms, and remove from the stove.

Dried mushrooms

To preserve the product for a long time, many people dry it. Proper drying allows you to preserve the unique taste properties and pleasant aroma. Dried mushrooms are soaked in salt water for several hours before cooking. Some housewives soak mushrooms in cow's milk. Small specimens quickly become saturated with moisture. Mushrooms are cleaned and washed under the tap. We list the main stages of preparation:

Wet, chopped mushrooms are placed in hot oil.
For frying, take vegetable oil and butter in equal proportions.
Frying duration is half an hour.
During cooking, the contents of the dishes are constantly stirred.
You need to cover the pan with a lid.

There is another way of cooking - in batter. Dried mushrooms are soaked, washed and cut into several pieces. Then prepare the batter by combining wheat flour and one chicken egg. Each mushroom is dipped into the liquid mixture and placed on the surface of a frying pan coated with hot oil. After cooking, the contents of the dish are not covered with a lid to maintain a crispy crust.

How to serve and what to add

Serve fried porcini mushrooms immediately with black bread. All additional ingredients: onion, parsley, black pepper and salt are required in the recipe, and if you want to get really tasty fried mushrooms, then I recommend not excluding anything.

Friends, now you know how to properly fry porcini mushrooms so that they turn out tasty, juicy and safe. Maybe you have your own method that has been proven over the years? Please share in the comments, I will be very interested!

Fried potatoes with baby potatoes (video)

Thus, if you know simple culinary techniques and diversify traditional recipes with original ingredients, you can achieve a real culinary masterpiece.

Bon appetit!

Almost every self-respecting housewife knows how to cook porcini mushrooms fried using sunflower oil, butter, natural country cream or sour cream. A particularly favorite cooking method and culinary dish among all generations of admirers of this product is.

The seasonal nature of this product means that fresh boletus mushrooms reach the consumer’s table relatively infrequently. Cooking porcini mushrooms correctly does not mean that the recipe includes the fresh product.

Recipes for preparing this type of fruit are much more diverse, imply several methods of preparation and consumption, and also allow you to use ingredients in the cooking process not only freshly cut.

You can fry mushrooms in a frying pan using any type of oil: butter, sunflower, ghee or olive. The choice of oil depends on the preferences of the cook and consumer, as well as the desire to slightly reduce the final calorie content of the dish.

Porcini mushrooms fried with onions are the most common and often prepared dish in the summer and autumn seasons. The recipe for frying forest fruits with the addition of onions is as follows:

All that remains is to arrange the mushrooms on plates and wish bon appetit to all household members.