Oyster mushrooms
Before cooking, the mushrooms are washed well under running water and cut into large pieces. Grease the bottom of the frying pan with a small amount of vegetable oil. Experienced chefs recommend frying only the caps of oyster mushrooms. Hard legs are prepared in another way - by stewing in sour cream sauce.
Then served as a separate dish. Before cooking mushrooms, remember a few tips:
- Simmer oyster mushrooms for no longer than 10 minutes;
- Then add onion, garlic and paprika;
- Cook for another 10 minutes.
Important! After cooking, the product decreases in size. The reason for this is the high water content in the pulp.
How to serve and what to add
Fried porcini mushrooms for the winter or for the next few days can be prepared in a variety of ways. You can serve potatoes with mushrooms, sour cream, tomato sauce, as part of fried vegetables, with rice, pasta or even buckwheat porridge. In general, there are a huge number of options. After all, porcini mushrooms can be combined with almost all additional ingredients. True, in some recipes the side dish will have to be prepared separately, but there are cooking options in which everything is prepared in one container.
White mushrooms
This is a delicious variety of mushrooms with a delicate taste. The product must be prepared according to special rules in order for the result to be excellent and to please even the most demanding connoisseurs. First of all, wash the boletus mushrooms well under the tap. Cook over low heat for about twenty minutes. This will help remove dangerous substances contained in mushroom stems. Boiled boletus mushrooms are washed in a colander. Then drain the water and dry it a little.
Porcini mushrooms are fried in a frying pan, generously sprinkled with vegetable oil. Cooking time is 25 minutes. Young mushrooms cook much faster. It is recommended to constantly stir the contents of the dishes so that the moisture evaporates faster. There is no need to cover the pan with a lid.
Another popular recipe is boletus mushrooms with potatoes. The products are cut into small cubes and cooked separately in different dishes. It is recommended to make the vegetable oil aromatic. To do this, add chopped garlic for five minutes and remove it. Then they put the mushrooms in a bowl filled with potatoes. Mix well and fry for a few minutes. The container must be covered with a lid. There is another method of preparation. First, the mushrooms are fried, then onions and root vegetables are added.
Blanching or steaming mushrooms
Blanching is the process of partially steaming mushrooms before freezing them.
Blanching is the process of partially steaming mushrooms before freezing them.
The time required to blanch mushrooms depends on their size. So it is better to first sort the mushrooms by size.
You don't have to sort them exactly, but try separating large and small mushrooms into separate groups.
Mushrooms larger than an inch in diameter should be quartered or chopped, as a quick blanching does not cook them completely.
TIP : To prevent mushrooms from browning when blanching, first soak them in a solution of 1 teaspoon lemon juice to 2 cups water.
When you are ready to blanch the mushrooms, place them in a steamer basket and place them over a pan of simmering water.
Blanching whole mushrooms will take about five minutes. Smaller mushrooms or mushrooms that you quarter or slice will take about three minutes.
Once you have steamed the mushrooms, immerse them in a bowl of ice water for the same amount of time as you steamed them.
Then strain as much water as possible and seal them in airtight containers or freezer bags. Removing as much air as possible will help prevent freezer burn.
Blanched or steamed mushrooms will not be as moist and soft when thawed compared to mushrooms that have been frozen raw.
They are great for pizza, quiche or pasta. They will taste best if you use them within a year of freezing.
If you add frozen blanched mushrooms to a stir-fry, try to only add a couple at a time. This will prevent the pan from getting too cold.
For dishes you put in the oven, you can usually add mushrooms while they're still frozen. They will thaw and warm up in the oven while you prepare the rest of the ingredients.
For items like soup or stew that won't go into the oven, toss in the frozen mushrooms about twenty minutes before the recipe is ready.
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.
Subtleties and tricks of frying
Dishes with fried mushrooms are a unique product. Sometimes they can cause deterioration in health without even being poisonous. In order for mushrooms fried with onions, potatoes or any other ingredients to bring only pleasant emotions and not worsen the condition, you need to use several rules. They are suitable for both frozen and fresh mushrooms.
To prevent mushrooms fried with onions from becoming too greasy, you don’t need to add a lot of butter. When pieces of food begin to actively stick to the pan, the first thing to do is add oil, dooming the dish to become greasy. It is important to know that the forest gifts are thrown into hot oil and mixed immediately: then they will not stick to the pan.
As strange as it may sound, it is not recommended to wash mushrooms before frying (this applies to champignons). Before cooking, it is better to blot them well with a damp sponge, otherwise the moisture content of the product will go off scale. If this method is not to your liking, then it is better to wait until the champignons drain well and dry. This will take some time.
It is recommended to salt both fresh and frozen mushrooms at the end: this will eliminate excess moisture during the cooking process.
Before frying mushrooms, you need to carefully sort and review each of them, so as not to spoil your appetite later with the inedible element found in the dish (this especially applies to freshly picked forest representatives).
boletus
This variety of wild mushrooms is quite simple to prepare. Some housewives refuse to pre-cook mushrooms because they lose their special taste. Therefore, boletus mushrooms are prepared in a different way. The product is placed in brackish water for half an hour. Then they fry in a frying pan for half an hour. Before cooking, add onions, cut into rings or cubes.
Salt the prepared mushrooms. Cover with a lid. They need to sit after cooking.
If you boiled the mushrooms in advance, the frying time is reduced to 10 minutes. Boletus and other types of forest mushrooms are prepared in a similar way.
Selection and preparation of mushrooms
There is nothing more beautiful than a silent hike on a “silent hunt”, when there are only three people left in the whole world - yourself, the forest and mushrooms. And it’s even better to then taste its juicy fruits, because mushrooms collected with your own hands are hundreds of times tastier than those bought in a store.
However, modern life often makes its own adjustments, and there is less and less time left for thoughtful trips to the forest. Then the modern mushroom industry and its artificially grown champignons come to the rescue, which are now sold in almost every grocery store.
These mushrooms are almost ready to eat - you need to unpack them, renew the cut on the stem, if you want - remove the films from the cap, although this is not necessary, and then rinse the champignons a little under running water. That's all.
However, if you have the opportunity to use fresh wild mushrooms, then you will have to tinker with them longer.
Forest mushrooms must first be examined again for the presence of rotten or insect-damaged specimens. If the damage turns out to be minor, you can carefully remove it with a knife. Then the fruiting bodies need to be cleared of soil and forest debris. You can use an old toothbrush when you need to remove particularly sticky stains.
Finally, the fruiting bodies should be thoroughly washed under running water, paying special attention to the surfaces under the cap. At the same time, you should not wet the fruiting bodies too much - they will become saturated with moisture and, because of this, lose their shape and taste.
A separate pre-preparation scheme is used for conditionally edible mushrooms, which are especially popular in our country, despite their health hazards. For each type of such forest gifts, this procedure is different, and it must be followed if you decide to fry mushrooms that belong to the category of conditionally edible.
Now the mushrooms are ready to fry!
Butter
Forest boletus is boiled for no longer than ten minutes in brackish water. The oily peel is peeled. If the mushrooms are old, the cooking time increases slightly. It is recommended to add a little citric acid, which softens the pulp. The boiled boletus is placed in a colander. Then wait until the water drains.
Now the mushrooms are fried in a frying pan. Heat the vegetable oil and add the mushrooms. Do not forget to constantly stir the contents of the dishes. After 20 minutes, turn off the heat. Leave the mushrooms to steep under the lid.
Chanterelles
This type of mushroom is characterized by a high content of quinomannose, a substance that protects the pulp from pests.
Many housewives refuse pre-cooking. However, experienced chefs advise first boiling the chanterelles in brackish water. Then place it on the surface of the frying pan. Frying time is approximately 20 minutes. Salt is added only before the end of cooking. Remove the pan from the heat when the mushrooms begin to crackle. The chanterelles should stand for a while in a frying pan, tightly covered with a lid. Some chefs recommend using vegetable oil, which helps make the mushrooms more tasty. Wild mushrooms are also stewed in sour cream. The finished dish has a rich taste. To do this, add a few tablespoons of sour cream after cooking. Cover the dish with a lid and simmer for 5-7 minutes. If you want to make the mushrooms aromatic, don’t forget to add your favorite spices.
Mushroom caviar
Ingredients. 500 g wild mushrooms, 2 onions, 1 tomato, 1 clove of garlic, salt, sugar, ground black pepper - to taste, vegetable oil for frying.
Instructions . Sort and wash the mushrooms, chop coarsely and boil in boiling salted water for 15 minutes. Place the mushrooms in a sieve. Peel the onion and cut into large cubes. Finely chop the garlic. Remove the middle of the tomato and cut the pulp into arbitrary pieces.
Heat the oil in a frying pan, fry the vegetables: first the garlic, then the onion, then the tomatoes. After this, add the mushrooms to the vegetables and fry for another 5-7 minutes. Grind the mixture with a blender or pass through a meat grinder and return to the pan. Bring to a boil and simmer the mushroom caviar over low heat for 30 minutes, stirring occasionally. Add salt, pepper, sugar to the dish. Serve immediately or refrigerate.
Bon appetit!
Milk mushrooms
These forest mushrooms have a bitter taste. Therefore, the product is pre-soaked in water for two days. The water is changed regularly. Preparation begins with cooking, which lasts a quarter of an hour. Then the mushrooms are transferred to a frying pan and fried for the same time. To improve the taste, add chopped onions and sour cream. Cover with a lid and simmer for 5 minutes.
Don’t forget to add sour cream and onions, otherwise the finished milk mushrooms will turn out bitter.
Russula
Very tasty mushrooms, the calorie content of which is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, peeled, and the skins are removed from the legs and caps. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavor notes. Fried russulas look great, so you can even serve them on a holiday table. If you don't believe me, take a look at the photo of them.
Ingredients:
- Russula – 1 kg;
- greens - a bunch;
- onions – 2 pcs.;
- salt pepper;
- garlic – 3 cloves;
- lemon juice – 2 tbsp. l.;
- sour cream – 350 ml;
- vegetable oil;
- bay leaf – 3 pcs.
Cooking method:
- Peel the russula, wash, and chop coarsely.
- Chop the onion, chop the greens. Crush the garlic.
- Heat vegetable oil in a frying pan. Fry the onion in it until golden brown. Then add the russula and sprinkle them with lemon juice. Fry for a quarter of an hour.
- Salt the dish, pepper, add bay leaf and sour cream. Mix the russula. Cook over low heat, covered, for a quarter of an hour.
- Before turning off, stir in garlic and fresh chopped herbs.
Frozen mushrooms
Thanks to freezing, the product retains all its beneficial qualities. Many housewives freeze mushrooms for 3 or 4 months. Sometimes mushrooms are boiled before freezing. After a few months, supplies can be prepared. The sequence of actions is determined by the type of product.
Frozen honey mushrooms or mushrooms are first placed in a frying pan with boiling vegetable oil and roasted for 20 minutes. After ten 10 minutes, add chopped onions. After defrosting, raw mushrooms are boiled in brackish water.
Start frying the mushrooms over low heat. After most of the liquid has evaporated, add the onion and cook until golden brown over medium heat. Champignons and oyster mushrooms do not need to be boiled before cooking. They are immediately placed in the frying pan.
How to fry champignons in a frying pan?
The simplest and fastest way to fry champignons is to fry them in sunflower oil in a frying pan, and, depending on the purpose of frying them, you can add fried onions, sour cream, etc. during the process. Let's take a closer look at how to fry champignons in a frying pan:
- We thoroughly wash the fresh mushrooms under running cold water, peel off the film under the caps (if any) and cut off the darkened areas on the mushrooms with a knife. If the champignons were frozen, simply take them out of the refrigerator 10 minutes before cooking so that they thaw a little.
- We leave the washed champignons in a colander for 5-10 minutes so that the water completely drains from them, after which we cut them into even slices.
- Pour vegetable oil into the frying pan so that it covers the entire bottom of the frying pan (you don’t need to pour a lot) and heat it over high heat (the oil should become hot, but not hot).
- Transfer the prepared champignons to a frying pan and fry over medium heat for 10-15 minutes until tender (on average, both fresh and frozen mushrooms fry for about the same time, with the exception of finely chopped fresh mushrooms in small quantities, which are fried like chips in 3-5 minutes) .
- 2-3 minutes before the end of frying, salt and pepper the mushrooms to taste. You can also fry chopped onions in sunflower oil in a separate frying pan and add them to the mushrooms 5 minutes before the end of cooking if you want to get delicious fried champignons with onions).
Note: many people are interested in the question: do champignons need to be boiled before frying? Before frying, it is not necessary to cook the champignons, it depends on your preferences, but if you are planning to boil the mushrooms first, then do it within 5-7 minutes after the water boils in the pan.
You might also find this article useful: how to cook champignons?
In conclusion to the article, it can be noted that knowing how to fry champignons in a frying pan, you can quickly and tasty prepare these mushrooms for preparing your favorite dishes or in addition to a side dish. We leave our reviews and useful tips on how to properly fry champignons until done in the comments to the article and share it on social networks if it was useful to you.
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Mushroom dishes have a very rich taste and are incredibly healthy, although they are considered heavy food. How to fry frozen mushrooms, what should you pay special attention to? How long does it take to fry frozen mushrooms? First, you need to clarify in what form the mushrooms were frozen. Usually they are pre-boiled, allowed to drain, and then put into bags and placed in the freezer. This allows you to significantly reduce the volume of the product and prepare it for further processing. If we are talking about boiled-frozen mushrooms, there is no need to boil them additionally. Simply place the frozen semi-finished product in a frying pan and start frying in a small amount of sunflower oil. You don’t even need to add oil, but for this the fire should be low. Liquid will leak out of the mushrooms as they cook.
Is it possible to fry frozen mushrooms in heated sunflower oil? You cannot put this product in a hot frying pan with hot oil. This may cause liquid to splash. The mushrooms will begin to “shoot”. After the semi-finished product is boiled in a frying pan, the excess liquid has evaporated, you need to add vegetable oil, salt, increase the heat and fry the mushrooms for 10-15 minutes. Next, you need to add sour cream, cover the pan with a lid, reduce the heat and simmer the mushrooms for another 2-5 minutes. The finished dish is best served immediately. When cooled, mushrooms are not as tasty as when they are hot. Most often, housewives add onions to the dish. It must be fried in a separate frying pan and preferably in butter. 10 minutes before the end of cooking, you can add the onion to the mushrooms and stir. It is not advisable to add spices, as they can somewhat change its already rich taste.
If the mushrooms were not previously boiled and were frozen fresh, you cannot start frying immediately. First, the semi-finished product must be boiled. Do I need to defrost mushrooms before cooking? Experts assure that this is not at all necessary. The frozen product can be placed in boiling salted water and boiled for 10-15 minutes. Cooking time depends on the size of the pieces. Whole large mushrooms take longer to cook than pre-chopped ones. But in this case, you need to remember that excessive grinding is not desirable. Small pieces lose a lot of nutrients during heat treatment, while large pieces are preserved better. Boil the mushrooms until they are almost completely cooked. Next, you need to remove the pan from the heat, place the semi-finished product in a colander, and let the water drain.
You need to pour a little sunflower oil into the frying pan, put it on the fire and put the boiled mushrooms in it. It is recommended to fry the product for 10-15 minutes. Cooking time depends on the desired degree of doneness. 5 minutes before the end of frying, you can reduce the heat and cover the mushrooms with a lid. It is recommended to serve them hot. You can complement this dish with sour cream sauce. Side dishes such as boiled potatoes, buckwheat, and rice go well with mushrooms. You can fry mushrooms along with potatoes. In this case, the frozen semi-finished product must be cooked in a separate frying pan, and the potatoes must be fried separately. You can combine the ingredients 5-10 minutes before the end of cooking.
Many modern housewives prefer to cook food in a slow cooker. You can also fry mushrooms in it, but in this case it is better to defrost them first. The multicooker bowl is designed in such a way that the water released from the frozen product evaporates for a very long time. That is why it is advisable to first thaw the mushrooms by placing them on a plate. Then you should drain the water, set the multicooker to the desired mode, wait for the signal and put the mushrooms in the bowl, salt the semi-finished product. The dish must be prepared with the lid open. The frying time is 10-15 minutes if the mushrooms have been previously boiled. Next, you can add a little water and sour cream to the bowl, set the unit to the “Stew” mode, close the lid and cook the mushrooms for another 5 minutes.
Mushrooms are quite heavy and high-calorie food. This must be remembered by people who suffer from various diseases of the gastrointestinal tract. Also, do not forget about safety. Mushrooms should only be purchased from trusted places and be sure to check them before freezing. It is better to reject suspicious specimens immediately. If the housewife bought wild mushrooms frozen, it is not recommended to put them in a frying pan without defrosting. It is better to let the semi-finished product thaw and re-examine each mushroom. Champignons are considered the safest, as they are grown on special plantations. Buying mushrooms “from hand” from strangers, especially frozen, is extremely undesirable.
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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 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.
Attention!
Two useful articles: What mushrooms are dried and how to store them correctly.
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.
“Little ones” gain moisture faster, large specimens – slower. Mushrooms that were dried in the oven rather than in the open air also require a longer period. Their flesh is hard and dense, and therefore does not absorb liquid well.
After the drying has been completely restored, increased in size and saturated with moisture, you can start frying it.
Important!
First, the mushrooms are washed well, removing sand and dust.
Further actions:
- 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.
Marinated mushrooms
Almost all mushrooms are salted. The product often acts as an independent snack. However, you can add additional products - the dish will turn out much tastier. Take finely chopped onions, sour cream and your favorite spices. Rinse the pickled mushrooms, place in a colander and wait until the water drains. Then place in a hot frying pan coated with oil. Separately, fry the onion until golden brown. Add it to mushrooms. You can add some ground black pepper.
Frying duration is no more than 5 minutes. Then the mushrooms are stewed for the same amount of time with sour cream. Usually served with potatoes.
Remove excess moisture
Place the boiled mushrooms in a colander and let the water drain. Cut each mushroom into large pieces (it is better not to chop them) and fry in vegetable oil until tender or cook according to your chosen recipe. If the mushrooms are small, it is better to cook them whole.
Joshua McFadden is a chef and author of Six Seasons. About vegetables in a new way” , especially emphasizes that mushrooms are like small sponges that absorb a lot of water, so cooking them so that they brown and crunch is not easy.
“No matter how you plan to use mushrooms, they will taste best if excess moisture is removed,” the author writes. - To do this, fry them in a large amount of oil over high heat, laid out in one layer until browned on both sides. If you overcrowd the pan, they will simmer instead of fry. By the same logic, you fry chunks of beef for a stew.”
Fried mushrooms can be an independent dish, a side dish, a filling for pies and omelettes, or an addition to sandwiches. If you sprinkle fried mushrooms with fresh herbs, they will become even tastier.
