Mushrooms contain a lot of plant proteins and vitamins, so they are extremely beneficial for the body. However, to preserve its valuable properties, the product must be properly prepared. To fry mushrooms, an ordinary frying pan is most often used. Cooking time is of great importance. It is determined by the type of mushroom. We list the common types of product and the cooking sequence. In addition, we will provide useful tips that will help make the finished dish much tastier.
How to fry mushrooms
First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled first, others can be cooked straight away. You can pour boiling water over them several times and immediately fry the following:
- white;
- oyster mushrooms;
- boletus;
- Champignon;
- boletus;
- saffron milk caps;
- honey mushrooms;
- umbrellas;
- chanterelles.
Be sure to find out how to properly fry mushrooms of the variety you have. Butter must be boiled for a quarter of an hour before cooking. This applies to both larch and ordinary varieties. You can fry the russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible can only be cooked in a frying pan when boiled. These include ordinary and conical morels, greenfinches, svinushki, and rows.
Before cooking or directly frying, mushrooms should be sorted and washed. Damaged ones are thrown away, areas with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned using one method or another. It is advisable that mushrooms be fried in unflavored vegetable oil, butter or lard. The fire should be medium. You can drain the released juice or wait until it evaporates on its own. Salt at the very end.
Choosing a frying pan
“Frying” means cooking in a frying pan, and this simple household item plays a huge role, because the taste of the prepared dish directly depends on it. Today there is a huge amount of modern kitchenware on sale with various sophisticated “non-stick” coatings. And it is really good for preparing various other dishes, but not for frying mushrooms. Only in the simplest - cast iron or steel frying pan - can you truly fry the gifts of the forest - with a golden brown crust and an incomparable, juicy fried aroma. Remember - a suitable frying pan is half the taste of your future dish.
Butter
These mushrooms are very popular. Fried butternuts turn out crispy, it seems as if they are springy in the mouth. Goes great with sour cream. Butter must be boiled briefly before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky mush. Remember how to cook butter in a frying pan.
Ingredients:
- boletus – 600 g;
- salt – 1.5 tsp;
- onion – 1 large head;
- vegetable oil – 100 ml;
- carrot – 1 medium;
- sour cream – 3 tbsp. l.
Cooking method:
- Clean the boletus and wash it well. Cook in salted water for a quarter of an hour from the moment it boils.
- Heat the oil in a frying pan. Place the butter in a colander and fry over high heat for 10 minutes. Don't stop stirring them.
- Peel the vegetables. Chop the onion and grate the carrots. Stir in butter. Fry for another 5 minutes. Add some salt.
- Season the dish with sour cream, stir and turn off after a minute.
Champignon
The dish prepared according to the following recipe turns out to be very piquant due to the range of spices included in the composition. Fried champignons can be a complement to meat and boiled potatoes. It is worth noting that champignons are the easiest to cook. They do not need to be boiled, soaked, or even peeled before cooking. It is advisable to choose small champignons so that they are well saturated with seasonings.
Ingredients:
- small champignons – 750 g;
- salt;
- garlic – 4 cloves;
- balsamic vinegar – 1.5 tsp;
- ground rosemary – 3 tsp;
- parsley – 150 g;
- red pepper - pod.
Cooking method:
- Rinse the champignons thoroughly. Cut each into two halves.
- Fry the champignons with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
- Transfer the champignons to a deep container. Pour vinegar, add chopped pepper and parsley, and salt. Mix well and serve.
Hit from the frying pan
There are a huge number of ways to prepare mushrooms. They can be boiled, stewed, baked in pies and, of course, fried. It is fried mushrooms that can easily claim the title of the most classic mushroom dish - cooked in a thick cast-iron frying pan, with an appetizing crispy crust and emitting such an aroma that you, involuntarily, are drooling like Pavlov’s dog.
This article explains how to properly prepare fried mushrooms using a variety of additional ingredients.
White mushrooms
A very tasty dish that even a beginner can prepare. Porcini mushrooms fried in sour cream are tender, soft, and look appetizing, as you can see by looking at the photo where they are shown. Before cooking, they need to be boiled for 10 minutes, or soaked in salt water for half an hour. This is necessary so that all harmful substances and bitterness are removed from them.
Ingredients:
- porcini mushrooms – 750 g;
- ground paprika – 2 pinches;
- sour cream – 300 ml;
- coriander – a couple of pinches;
- bulbs – 3 pcs.;
- vegetable oil – 4 tbsp. l.;
- salt pepper.
Cooking method:
- Clean and wash the mushrooms. Boil them for 10 minutes. or fill with salt water for half an hour.
- Chop the onion. Cut the mushrooms.
- Heat oil in a frying pan. Fry the onion until transparent, stirring. Do not cover with a lid.
- Add porcini mushrooms and cook for a quarter of an hour. Salt and pepper.
- Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.
Use of herbs
The question, of course, is vague: “What seasoning is suitable for frying mushrooms?” A person's general predispositions, interests and preferences should be taken into account. Here is a list of not quite ordinary seasonings for fried mushrooms, which are added by some cooks along with other spices:
- rosemary;
- basil (most often used in the summer, as well as in restaurants);
- thyme, caraway seeds.
Next we will talk about a recipe with an unusual seasoning and ordinary mushrooms.
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.
Ingredients:
- milk mushrooms – 0.75 kg;
- salt;
- onion – 300 grams;
- dill - a bunch;
- potatoes – 1 kg;
- vegetable oil – 300 ml.
Cooking method:
- Wash the milk mushrooms and sort them out. Fill with cold water, add salt, and soak for at least three hours.
- 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.
- Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
- 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.
- Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until the potatoes are fully cooked.
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Common Seasonings
- Ground black pepper is the most famous spice among all available. Seasonings, which are mixed with various herbs and spices, are often supplemented with ground black pepper or even peas. It adds a unique flavor and surprisingly never interferes with the overall taste of the food. Paprika has exactly the same property.
- Various nutmeg products, such as cloves and cinnamon, have a cloying, but quite pleasant taste and aroma. However, you should be careful with these seasonings. They can either give mushrooms a new taste sensation or spoil the splendor of a mushroom dish.
- You can’t do without adding bay leaves to fried mushrooms. An important quality of any dish is to emphasize the aroma and taste characteristics. The same rule applies to mushrooms: if you want to cook it tasty, add a bay leaf.
How to fry frozen mushrooms
It's very easy to do. If you picked your own mushrooms, cook them before freezing. At low temperatures, the product can be stored for a very long time without losing its beneficial properties. Before frying frozen mushrooms, you don’t even need to defrost them; you can cook them right away. If you have some of this product in your refrigerator, remember what to do with it.
Ingredients:
- frozen honey mushrooms – 0.8 kg;
- vegetable oil – 5-6 tbsp. l.;
- potatoes – 1 kg;
- pepper, salt;
- onions – 2 pcs.;
- dill - a bunch.
Cooking method:
- Heat vegetable oil in a frying pan. Place honey mushrooms on it and simmer over low heat for a little more than five minutes. They must be covered with a lid.
- Turn the heat to medium. Simmer the honey mushrooms for the same amount of time, but without a lid.
- Add chopped onion to the pan.
- Potatoes need to be cut into strips. Place it in the pan five minutes after the onion. Fry for a quarter of an hour over medium heat.
- Salt the dish, pepper, mix with chopped dill. Fry for a couple more minutes, then remove from heat.
boletus
These are some of the most delicious forest mushrooms. Ripe boletus mushrooms are boiled before frying, and young boletus mushrooms are cooked immediately. The latter turn out to be denser and crispier, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or cream sauce. Fried boletus mushrooms are a dish loved by many people.
Ingredients:
- boletus - 0.75 kg;
- pepper, salt;
- garlic – 2 cloves;
- vegetable oil – 3 tbsp. l.;
- onions - 2 large.
Cooking method:
- Clean and wash the boletus mushrooms, remove the sections on the stems. Cook for 20 minutes in salted water.
- Cut the boletus into pieces.
- Heat oil in a frying pan. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
- Place the boletus mushrooms in the frying pan. Fry them, stirring until the excess liquid evaporates.
- Cut the onion into half rings. Place it on the frying pan. Stir. Remove the dish from the heat when the onions turn golden.
How to fry dried mushrooms
This product is also very easy to prepare. Before frying dried mushrooms, they are soaked in water for a couple of hours. During this time, they swell, become soft and increase in volume. Soon you will get acquainted with a recipe that suggests cooking them in batter. This dish is very appetizing. Can be served with potatoes, pasta, porridge.
Ingredients:
- dry mushrooms – 0.2 kg;
- salt pepper;
- egg – 1 pc.;
- vegetable oil – 2 tbsp. l.;
- breadcrumbs - 2 tbsp. l.
Cooking method:
- Fill the mushrooms with cold water just above their level and leave for a couple of hours. Then strain them and dry them.
- Beat the egg well, add salt and pepper. Place the breadcrumbs into a suitable bowl.
- Heat the vegetable oil well in a frying pan.
- Dip each mushroom first in the egg, and then in the breading mixture, and place in a frying pan.
- Fry without a lid for half an hour, turning on different sides. Make the heat medium.
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.
Salting and pickling
When salting mushrooms, it is important to remember several important points: do not add onions, put as much dill and currant leaves as possible; to add strength, you can add cherry or oak leaves to the jars. To prevent the mushrooms from spoiling longer, after compacting the jar, pour a spoonful of vegetable oil into it - this prevents the formation of mold.
One of the main rules when pickling mushrooms is to avoid metal lids. This way your mushrooms will spoil pretty quickly. It is better to use paper, placing several layers on the jar at once, then wrap it tightly with a rope, trying to ensure that as little air as possible gets under the “lid”.
Oyster mushrooms
Very tasty product. Oyster mushrooms are one of the most commonly found types of mushrooms in stores. They are very easy to prepare. Before frying oyster mushrooms, they do not need to be soaked or peeled. They turn out soft with a slight crunch. You can serve fried oyster mushrooms with any side dish. If you look at the photo of these mushrooms, you will understand that they look great, so they can even be present on the holiday menu.
Ingredients:
- oyster mushrooms – 750 g;
- vegetable oil – 4 tbsp. l.;
- sour cream – 300 ml;
- salt – 0.5 tsp;
- marjoram – a couple of pinches;
- onion – 1 large head;
- ground black pepper – three pinches;
- garlic – 1 clove;
- nutmeg – 0.5 tsp;
- carrots – 1 large.
Cooking method:
- Wash and dry the oyster mushrooms. Cut them into equal pieces.
- Peel the vegetables. Chop the onion and grate the carrots. Crush the garlic.
- Heat vegetable oil in a frying pan. Fry onions in it. When it becomes translucent, add carrots. Fry over medium heat until the vegetables soften.
- Place oyster mushrooms and garlic in a frying pan and stir. Cook for a quarter of an hour.
- Salt, pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover with a lid. Remove the oyster mushrooms from the heat after five minutes.
Find out how to cook delicious oyster mushrooms using other recipes.
Recommendations from experts
You can add many seasonings, spices and herbs to mushroom dishes. However, what should you do if you want to make mushroom sauce? We offer you several recommendations. Sour cream or white wine sauce is perfect for bringing out the flavor of the ingredients and the aroma of the mushrooms. In the first sauce you need to use:
- flour (2 tablespoons), sour cream -200 ml;
- onion (1 piece), butter –40 g;
- spices and spices to taste.
First chop the onion, sauté in a hot frying pan, add flour, and then all the other elements. The result is the most famous sauce that easily complements the overall taste of mushrooms and serves as the best substitute for store-bought ketchups.
