How to cook fried porcini mushrooms with onions. How to fry porcini mushrooms? Old and new recipes for fried porcini mushrooms

The porcini mushroom is the most desirable mushroom in a mushroom picker’s basket. Since ancient times, he was considered the king of mushrooms. It is called white because it does not change color when cut or dried. The mushroom always remains white, unlike other mushrooms.

The porcini mushroom is especially attractive in pine forests, when dark brown caps grow from the moss cover. It’s hard for a person to even come up with a more beautiful picture. Only nature can create it. “Silent hunt” for porcini mushrooms – what could be more exciting? This mushroom is valued for its taste qualities and for the ability to use it in many processing methods. It is good when pickled and pickled. Its aroma is incomparable when dried.

How to dry porcini mushroom

To do this, the mushrooms are not washed, but only cleaned of debris and cut lengthwise into two or more parts (this depends on the size of the mushroom). Dry in the oven on a wire rack at a temperature of 50–70 degrees for 7–12 hours. They should be stored in a dry place tightly closed container. Dried porcini mushrooms best preserve their flavor and nutritional properties, they can be eaten as crackers without additional processing. Greatest Excellence porcini mushroom is that it can be cooked all year round, namely, cook soups, fry, use as a filling for pies. When dried, the mushroom does not lose its useful properties and a unique aroma. For soups, dried mushrooms are soaked in warm water, washed and soaked in a second water until completely swollen. After this, the mushrooms are cut into small pieces, and the water is used for broth.

It is porcini mushrooms that contain riboflavin, which is responsible for the growth of nails and hair. And it is this substance that is responsible for the work thyroid gland. These mushrooms also contain vitamin A (keratin), B1, C and vitamin D. Dried porcini mushrooms contain the alkaloid hertzedine, used in the treatment of angina pectoris. Water extracts from porcini mushrooms are used to treat ulcers and frostbite.

At proper preparation this mushroom can become a real delicacy. Today we will prepare a simple and unpretentious dish - fried porcini mushrooms with onions. To prepare them we will need:

• fresh porcini mushrooms – 2 kg;
• onions – 2 pcs.;
• vegetable oil– 80 gr.

Preparation of fried porcini mushrooms with onions:

We clean the mushrooms from sand and forest debris (leaves, grass, needles), cut off the stem a little, and wash them thoroughly. Cut into small pieces and place in a frying pan.

Lightly salt - we want the mushrooms to release all the liquid. Let the mushrooms evaporate for high fire.

Meanwhile, peel and chop the onion into half rings.

When all excess moisture has evaporated, add vegetable oil. First, fry the mushrooms over high heat, and when our mushrooms begin to brown, reduce the heat to medium and add onions to them.

Now you can’t leave mushrooms unattended. You can brew green tea with lemon so that it’s not so boring to spend time between stirrings. The onion is first stocked and then you need to monitor its color. When it starts to brown, our porcini mushrooms are ready.

Bon appetit!

Fried porcini mushrooms with onions were prepared especially for the culinary site by Irina Gis

It must be said that mushroom dishes are certainly a national treasure of Russian cuisine.
Of course, in other countries they pay tribute to these gifts of nature, but they often use a very limited set of types of mushrooms for food - roughly speaking, champignons and truffles, these are almost edible “Western mushrooms”. In our country, almost everything eats mushrooms, except for the toadstool. Even fly agarics have a use.

Over the past millennia, when ancient people collected and ate mushrooms along with other plant foods, humanity invented many ways to cook them. If at the very beginning people ate mushrooms only in dried and fried, then over time, mushrooms have become an indispensable product for boiling, frying, drying, salting, pickling, and so on. Mushrooms have become a favorite dish folk cuisine and even a delicacy for representatives of high society.

One of popular dishes Russian cuisine, for example, - fried mushrooms. This is an excellent dish for both everyday and holiday menus.
Champignons, porcini mushrooms, honey mushrooms, saffron milk caps, butter mushrooms, oyster mushrooms, boletus mushrooms are well suited for frying - the list can be continued for quite a long time.
IN general view, it is recommended to first boil the mushrooms until half cooked in salted water, and then fry them. Fry the mushrooms until a small crust forms.
Mushrooms are most often cooked with vegetables - onions, carrots, cabbage, potatoes - go well with different types of mushrooms. Traditionally, fried mushrooms are served with sour cream sauce, often with garlic.
Fried mushrooms are served as a main hot dish, or as a side dish or cold appetizer.

In addition to their great taste, mushrooms are also very valuable. food product. According to the content of some minerals(sulfur, phosphorus and potassium) mushrooms are even superior to fruits.
In terms of protein content, mushrooms are significantly ahead of all plant foods, which allows them to sometimes be used as a meat replacement. Moreover, in porcini mushrooms, for example, there are 2 times more digestible proteins than in beef, and 3 times more than in fish.
In addition, mushrooms contain a lot necessary for a person amino acids, there are also antitumor substances, not counting bacteria that have a detrimental effect on tuberculosis and E. coli.

However, for all their advantages, eating mushrooms may be associated with a certain risk if you have collected mushrooms unknown to you or have processed them incorrectly and violated the shelf life. Collected and pre-processed mushrooms can be stored for no more than a day, but raw mushrooms are not recommended to be stored for more than 2-3 hours.

But, the main thing, after all, is to have a good understanding of mushrooms. Therefore, it would not be superfluous to repeat a few immutable rules:

A brief reminder to the mushroom picker

Pale grebe differs from champignon and green russula in its white plates with a greenish tint, the absence of a mushroom smell, and a bag-like wrapping at the base of the stem. Pale toadstool is the only mushroom that is poisonous in all cases and in all types. No amount of processing can make it edible.

Satanic mushroom Unlike white, it turns pink when cut and then turns blue; oak, similar to it, turns blue immediately.

False Valuy does not have a ribbed edge, and the flesh smells like radish or horseradish.

U false assessment- greenish or brown plates and pulp with an unpleasant odor.

Poisonous pepper mushroom turns red (similar edible mushrooms turn blue, but butterfly does not change color).

Poisonous gall mushroom turns pink, white colors does not change, but the boletus darkens over time.

Poisonous false fox it is more brightly colored and has large red-orange plates.

Everyone without exception fly agaric species And pale toadstools the lower part of the leg has a distinct spherical shape of an onion, while (what is important to remember) the lower part of the leg is, as it were, in a bag, wrapped in a thin white film with torn edges. Such “decorations” never appear on legs edible mushrooms.
False mushrooms, unlike edible ones, do not have a ring on the stem, the legs are thin, sinuous, usually hollow, and the underside of the cap is greenish-gray, even dark olive.

This is a very brief reminder and cannot cover the entire spectrum of "toadstools". Therefore, the main thing is: If you don't know, don't take it!

And one more question, almost according to Shakespeare, - to cook or not to cook?

Do I need to boil mushrooms before frying?

The main question is: is it necessary to boil mushrooms before frying them? Let's figure out exactly what trophies of a quiet hunt ended up in our kitchen.

Remember that all mushrooms spoil very quickly. Immediately after bringing any mushrooms from the forest, you need to clean them from adhering blades of grass and leaves, cut off the stems, damaged parts of the caps, worm-eaten and softened areas. Then rinse 2-2 times in cool water. It is important to remember that all mushrooms have the qualities and properties of sponges. Therefore, to prevent the mushrooms from absorbing excess liquid and, in fact, all the dirt that was on their surface, they must be washed quickly. Without soaking!

Mushrooms such as boletus (ceps), chanterelles, and saffron milk caps are known to many and are considered the most noble and proven ones; they are called certainly edible.
Experienced mushroom pickers believe that all of the above “noble” mushrooms do not require preliminary heat treatment before frying.
This is true, because during cooking some of the beneficial microelements are lost and the aroma of forest prey is weakened.
And indeed, without boiling noble mushrooms, there is no need to fear serious food poisoning. But it’s still worth being safe. All representatives mushroom kingdom known for their ability to absorb various toxins and other unsuitable for human body substances.
It is unlikely that the porcini mushrooms were collected in the reserved thicket. Today the nature and the environment are not as healthy as, say, 15-20 years ago.
Therefore, it would be a good idea to boil the mushrooms mentioned above for 10-15 minutes.

Now, let's figure it out: Do I need to boil edible and most common mushrooms before frying? Such as: boletuses, boletus, boletus, goats, moss mushrooms?
The answer is necessary. Necessarily.

Firstly, because they are unlikely to be collected in an ecologically ideal place.
Secondly, because pre-treatment allows you to destroy substances and microorganisms that are unsafe for human health. These mushrooms also need to be pre-washed and any adhering leaves and other forest debris must be removed. In addition, for boletus and boletus, you need to remove the skin from the cap. For boletus mushrooms, it is recommended to remove the flesh of the cap, where the spores are located, and the lower part of the stem.
Boil the mushrooms in a sufficient amount of water, making sure that they do not stick to the bottom or walls of the pan. Moreover, it is recommended to boil mushrooms in two waters. First cooking - the mushrooms are placed in boiling water, brought to a boil and removed from the heat after 3-5 minutes, drained through a colander.

Second: How should you cook mushrooms? Mushrooms can be poured with cold water and gradually brought to a boil, left on the fire for another 10-15 minutes. The flame of the burner should be such that the broth boils, but not too much. Remember to stir the mushrooms and skim off any foam that forms with a slotted spoon.

And finally, How to process conditionally edible mushrooms before frying - russula, milk mushrooms, violins, govorushki, serushki? Be sure to cook! This group of mushrooms is considered conditionally edible, which means it requires more attention and responsibility.
Mandatory (!) preliminary heat treatment allows you to reduce the concentration of toxic substances to a safe level and eliminate the bitterness that is inherent in some of these types of mushrooms. Conditionally edible mushrooms are recommended to be boiled before frying in at least 2 waters for 25-30 minutes. Remember that to cook conditionally edible mushrooms you will need a larger saucepan and more water (this reduces the concentration of substances that we try to get rid of during cooking).
By the way, many conditionally edible mushrooms For example, milk mushrooms are also soaked for 10-12 hours before heat treatment.

Some housewives add salt and spices when cooking. But this can be done later during frying.
There is an opinion that if you put an onion in a pan where mushrooms are boiled and it turns blue, then there are poisonous mushrooms among them. However, onions can turn blue even from quite decent, edible mushrooms. It is much better to check the forest harvest before sending it to the pan. Not sure about a certain fungus? Don't tempt fate - throw it away!

You can cook mushrooms in a metal, or even better, in an enamel container. Never use an aluminum pan!
Remember that when cooking, the mass of mushrooms is significantly reduced.
In order for your mushrooms to turn out appetizing and golden, after cooking you need to put them in a colander and let the excess liquid drain. Otherwise, you will end up with stewed mushrooms instead of fried ones.
Advice: in forest mushrooms a lot of aromatic substances, even after pre-boiling There are still quite a few of them left. Therefore, when preparing mushrooms, you should not overuse spices - they can “kill” unique taste and the smell of forest gifts.

And finally: any mushrooms are a perishable product. Therefore, it is not advisable to store dishes prepared with them and subject them to secondary heat treatment (heat).

How to process and properly fry mushrooms is shown in a step-by-step recipe -

Porcini mushrooms, or boletus mushrooms as they are also called, are considered one of the most valuable products nutrition. They have high nutritional value and low calorie content. Pleasant taste and unique aroma make dishes made from them very popular. Many housewives know how to fry porcini mushrooms in a frying pan, but in fact there are so many recipes for cooking fried boletus mushrooms that it will never hurt to add a new one to your cookbook.

Cooking features

Boletuses belong to the first category of mushrooms; they do not require complex preliminary preparation. But still, knowing some of the intricacies of preparing fried porcini mushrooms will not hurt.

• Not least important is the place where boletus mushrooms are collected. Like any other mushrooms, they cease to be safe if they grow near industrial enterprises or highways, as they absorb toxic substances. Therefore, go to " quiet hunt“It’s better to go deeper into the forest, but at the same time, of course, taking measures so as not to get lost.
• Before cooking, collected boletus mushrooms must be sorted out, wormholes cut out, or discarded altogether. wormy mushrooms. It is also better not to use overgrown boletus mushrooms.
• Selected mushrooms should be cleared of debris, cut into pieces of equal size, washed and doused with boiling water, and then dried.
• It is not necessary to boil porcini mushrooms before frying them in a frying pan, but it is still advisable to do so. Firstly, this will make them even cleaner, and secondly, their volume will decrease and thanks to this, much more mushrooms will fit in the frying pan. It’s still not worth boiling boletus mushrooms for a long time so that they retain their flavor: 5–10 minutes will be enough.
• When adding herbs and spices, you should be careful so that they do not overwhelm the aroma of porcini mushrooms.

You can fry not only fresh boletus mushrooms in a frying pan, but also dried and salted ones.

Fresh porcini mushrooms fried in a frying pan

• porcini mushrooms (fresh) – 1 kg;
• butter – 100 g;
• onions – 0.2 kg;
• allspice peas – 5 pcs.;
• bay leaf – 2 pcs.;
• salt - to taste.

Cooking method:

• Boil the prepared and already cut into pieces porcini mushrooms in lightly salted water (10 g of salt per 1 liter of water) for 10 minutes.
• Drain in a colander and wait until the water from the mushrooms drains completely.
• Melt the butter in a frying pan and place the mushrooms on it. Roast uncovered for 20 minutes over medium heat, stirring frequently.
• Peel the onion, cut into half rings, add to the mushrooms and stir.
• Fry the mushrooms and onions for 5 minutes. Add salt if necessary allspice and laurel leaves.
• Reduce heat, cover the pan with a lid and simmer the mushrooms for another 10 minutes.

How to fry dried boletus mushrooms

• dried porcini mushrooms – 50 g;
• vegetable oil – 50 ml;
• onion – 100 g;
• salt - to taste.

Cooking method:

• Wash dried mushrooms, pour two liters clean water and leave for 4-6 hours so that they swell and regain their original shape.
• Rinse the mushrooms again and boil for 10 minutes, drain in a colander and let the water drain.
• Heat the oil in a frying pan and put the boletus mushrooms in it. Fry them over medium heat, stirring vigorously, for 25 minutes. There is no need to cover the pan with a lid at this time.
• Cut the onion into half rings and add to the mushrooms. Salt them, stir and fry for another 10 minutes.
• Reduce heat, cover the pan with a lid and simmer the boletus over low heat for 10 minutes.

If desired, on last stage You can add spices to taste and a couple of spoons of sour cream.

How to fry salted porcini mushrooms

• salted porcini mushrooms – 1 kg;
• vegetable oil – 100 ml;
• onions – 0.2 kg.

Cooking method:

• Remove the boletus from the brine and rinse thoroughly under running water. Fill in cold water and leave for an hour, then rinse well again and wait for the water to drain from the mushrooms.
• Fry the mushrooms in oil in a frying pan without a lid until excess moisture has evaporated.
• cut small pieces onions and place in a frying pan, fry along with the mushrooms until the onions acquire a golden hue.
• Cover with a lid and simmer for 5 minutes.

Spices, spices and salt should not be added, since enough of them were used when salting boletus mushrooms.

Porcini mushrooms fried with potatoes

• fresh porcini mushrooms – 0.5 kg;
• potatoes – 1 kg;
• onions – 0.3 kg;
• vegetable oil – 100 ml;
• sour cream – 100 g;
• green onions, dill - as desired;
• salt, black ground pepper- to taste.

Cooking method:

• Wash the porcini mushrooms, cut them, boil for 10 minutes, and drain in a colander.
• Heat the oil in a frying pan, add the mushrooms and fry them for a quarter of an hour.
• Peel the potatoes, cut into bars and place in the pan with the mushrooms. Fry the dish for another 15 minutes.
• Chop the onion and add to the mushrooms and potatoes. Fry for another 10 minutes.
• Season with salt and pepper, add chopped dill and green onions, pour in sour cream, stir and simmer covered for 10 minutes.

If you fry boletus mushrooms with potatoes according to this recipe, the dish will be saturated with their aroma. However, there is another way to fry porcini mushrooms in a frying pan with potatoes, when all the ingredients (mushrooms, onions, potatoes) are fried separately, and then mixed and sprinkled green onions and dill. In this case, sour cream is served separately with the dish.

Porcini mushrooms fried with egg

• fresh or reconstituted porcini mushrooms from dry – 0.5 kg;
• egg – 2 pcs.;
• milk – 50 ml;
• vegetable oil – 50 ml;
• salt and herbs - to taste.

Cooking method:

• Boil the mushrooms for 10 minutes in salted water.
• Place in a frying pan with oil and fry the boletus for 20 minutes.
• Beat the eggs with milk and salt and pour the resulting mixture over the mushrooms.
• Place the frying pan in an oven preheated to 200 degrees for 5 minutes or fry under the lid until the eggs are ready.
• Before serving, sprinkle with chopped herbs.

Porcini mushrooms fried with eggs are one of the traditional dishes, but few people cook it, so it may well surprise your guests.

Porcini mushrooms fried in sour cream and wine

• fresh porcini mushrooms – 0.5 kg;
• butter– 50 g;
• sour cream – 0.2 l;
• hard cheese – 100 g;
• white dry wine– 50 ml;
• salt - to taste.

Cooking method:

• Peel and wash the mushrooms, cut them into small pieces and boil in salted water for 10 minutes.
• Melt the butter in a frying pan, place the mushrooms on it and fry them for 10 minutes over medium heat, stirring vigorously.
• Pour in the wine, after 2 minutes reduce the intensity of the flame and close the pan with a lid.
• Mix sour cream with finely grated cheese, pour this mixture over the boletus mushrooms, stir.
• Simmer under the lid, removing it from time to time and stirring the mushrooms until the sour cream thickens. This will take 15–20 minutes.

Fried by this recipe mushrooms can be served as a hot appetizer even at the holiday table. Before serving, you can sprinkle it with chopped herbs.

Whatever recipe for fried porcini mushrooms you choose, you can be sure that you will get an appetizing, aromatic and very tasty dish that will not leave anyone indifferent.

When you want something special and simple for lunch or dinner, mushrooms fried with onions will become great solution. Their preparation requires virtually no effort; just chop and fry the ingredients.

Awesome will do the rest mushroom taste and aroma. Most often, housewives cook champignons, milk mushrooms, boletus or porcini mushrooms. Thanks to easy recipes and cooking techniques, cook fried mushrooms very simple!

Simple recipe

Required ingredients:

• champignons - 900 gr;
• butter for frying - 2 tbsp. l;
• 2 large onions;
• sugar - 0.25 g;
• salt.

Cooking time: 35 minutes.

Calorie content: 61.68 kcal.

Porcini mushrooms fried with sour cream and onion

Required ingredients:

• porcini mushrooms - 1 kg;
• onion - 200 gr;
• creamy or melted butter- 2 tbsp. l;
• sour cream 15-25% fat - 3 tbsp. l;
• salt, pepper

Cooking time: 35-40 minutes.

Calorie content: 93 kcal.

1. Wash, peel and boil porcini mushrooms. Cut them into thin slices or quarters.
2. Cut the onion into rings. Place it on a heated frying pan. Sauté the onion until soft.
3. Add porcini mushrooms to the onion, stir and fry over high heat.
4. When the mushrooms settle well in the frying pan, they need to be salted and peppered to taste.
5. When the contents of the pan are browned, add a dose of sour cream. Cover with a lid and cook with sour cream until done.
6. Serve with boiled potatoes or hot buckwheat.

Recipe for fried milk mushrooms with onions and meat

Required ingredients:

• pork or veal - 700 g;
• onion - 150 gr;
• milk mushrooms - 450 gr;
• butter or vegetable oil - 2 tbsp. l;
• vinegar 9% - 0.5 tsp;
• salt, pepper

Cooking time: 50 minutes.

Calorie content: 100 grams 164.5 kcal.

1. Cut the pork into pieces, salt it, sprinkle with pepper and pour in vinegar. Let the meat marinate a little.
2. Peel a quantity of onion, cut it into cubes or half rings.
3. Wash and blanch the milk mushrooms boiled water, drain it and chop it.
4. Place the meat, squeezed out of the marinade, into a heated frying pan with oil. Allow the meat to fry slightly so that the juices in the pan evaporate.
5. Add onion, fry until slightly softened.
6. The next step is to add the mushrooms. Mix everything thoroughly. Cover the top with a lid. Cook, stirring occasionally.
7. Add salt to taste, add pepper if necessary. Bring to readiness.
8. Serve with a side dish of boiled potatoes, buckwheat or pasta.

How to fry mushrooms with onions and minced meat

Required ingredients:

• mushrooms - 800 gr;
• onion - 200 gr;
• minced meat - 350 gr;
• oil for frying - 2 tbsp. l;
• spices, salt.

Cooking time: 40 minutes.

Calorie content: 99.7 kcal.

1. Wash the mushrooms; if they are wild mushrooms, boil them first. Cut into thin slices.
2. Pour oil into a frying pan, heat it, add minced meat with chopped onion.
3. Fry the minced meat, add salt and pepper.
4. As soon as the juice has evaporated from the minced meat, add the vegetables and fry them until cooked.
5. To prevent the dish from turning out dry, the main thing is not to overcook it. You can cook it covered, it will turn out juicier.

1. You can fry absolutely any mushrooms. If you use champignons, it is not necessary to boil them first. But the forest ones, in order to get rid of sand and bring them to half-cookedness, you need to boil them first.
2. Fried milk mushrooms love a lot of onions; there can never be too much of it.
3. Fry the champignons until golden brown. For those who do not like heavily fried dishes, you can simmer them until done under the lid.
4. Sour cream goes very well with mushrooms; if desired, it can be easily replaced with cream. In rare cases, mayonnaise is added.
5. You can enhance the taste of greenhouse champignons using mushroom seasoning.

Combining different varieties mushrooms, you can get delicious assortment with a pleasant aroma!

Mushroom treats are very popular not only during Lent, but also in the daily diet, as well as on holiday menus.

If you know how much time to fry mushrooms in a frying pan and know how to do it correctly, then you simply cannot find a tastier dish than mushroom frying. Such a dish will not only perfectly complement any side dish, it will become luxurious filling for pies, zraz, pancakes, dumplings, but will also be an ideal hot and cold snack.

When it comes to the benefits of mushrooms, there is a lot that can be said, because forest gifts are real storehouses of minerals and protein. In a lean diet, they are quite capable (almost completely) of replacing meat, and even providing healthy competition to vegetables.

But, with all this, it is worth noting that mushrooms are more than 90% composed of ordinary water what makes them great dietary product. However, such a watery texture requires the correct approach to frying mushrooms different types.

How many minutes to fry mushrooms in a frying pan

Champignons

The most popular mushrooms today are champignons. They are aromatic, tasty, and very quick and easy to fry.

• In a frying pan over moderate heat, fry the caps cut into slices or slices for no more than 10 minutes. There is no need to cover the container with a lid. If you like mushrooms fried until crisp, you can increase the heat.
• Frozen mushrooms should be heat treated for 10 to 15 minutes. First, wait on medium heat until the liquid evaporates, and then increase the gas slightly, add oil and fry until golden brown.
• Before frying, canned champignons should be rinsed from the marinade, drained in a colander, and then fried over high heat for 5 minutes.

Honey mushrooms and chanterelles

1. Before cooking, fresh honey mushrooms and chanterelles must be thoroughly cleaned of sand, films and rinsed under water. After this, fry the mushrooms in a well-heated and oiled frying pan for 15-20 minutes, without covering with a lid. The main sign that honey mushrooms are fried is clicking and “shooting”.
2. As for frozen mushrooms, the cooking time increases by 5-10 minutes. First, evaporate the resulting liquid, and then fry the mushrooms until tender for 10-15 minutes.

• The most beloved and best trophies for most mushroom pickers are porcini mushrooms. You can prepare them at home very quickly, literally in 10 minutes. Fry the caps and legs, cut into arbitrary slices, over medium heat until an appetizing crust appears.
• After freezing, porcini mushrooms require more than 10 minutes to cook. As soon as the liquid is released, add heat and evaporate the water, and then reduce the flame to medium again and fry the dish for another 10 minutes.

Shiitake, enoke, eringi

Exotic mushrooms can be eaten not only in traditional Asian restaurants, because you can easily make an original dish with your own hands and at home using the following step-by-step recipe.

1. Wash and dry the shiitake mushrooms.
2. Pour oil into the frying pan and set the container to heat on the stove over high heat.
3. After 2 minutes, pour the chopped mushrooms into the frying pan and, stirring vigorously, cook them for 10 minutes.
4. If you are preparing enoki or eringi, then they should be fried over medium heat for literally 5 minutes.

Oyster mushrooms and russula

• Oyster mushrooms and russula should be fried for no more than a quarter of an hour over moderate heat, without covering the pan with a lid.
• If you decide to make a flavorful creamy mushroom dish, then after frying the mushrooms and onions for 10 minutes, add 2-3 tbsp to the container. sour cream, ¼ tbsp. water, salt and spices to taste, and then simmer the russula (oyster mushrooms) on low gas under the lid for another 10 minutes.

How to fry boletus and boletus mushrooms

1. Such mushrooms need to be fried for quite a long time - about half an hour over medium heat. We do not put a lid on the pan, and add salt to the dish only at the end.
2. For frozen boletus and boletus mushrooms, allow 40 minutes for frying.

As usual, the forest “catch” can be quite voluminous and it is impossible to eat or marinate all the trophies at once. Therefore, many mushroom pickers boil peeled mushrooms and store them for up to 2 days in the refrigerator or for up to six months in the freezer.

If you also decide to fry already boiled mushrooms, then the cooking time may differ from the method of frying fresh fruits.

Milk mushrooms and volnushki

Milk and milk mushrooms have a specific bitter taste, so before boiling they should be soaked for 48 hours, changing the water regularly.

• After this, the mushrooms should be cut and boiled in salted water for 25 minutes. And after cooking, you can send milk mushrooms (milk mushrooms) to a frying pan heated over medium heat. 10-15 minutes for education golden brown crust will be enough.

Flywheels, boletus, boletus

• The most popular forest “dwellers” - boletuses, boletuses and flywheels - should always be boiled before frying.
• Boil peeled and chopped mushrooms in salted water for 20 minutes, then drain them in a colander.
• While the mushrooms are draining, place a frying pan over medium heat, pour oil into it and heat well.

• As soon as smoke starts to appear, put the mushrooms in a frying pan and fry them for 15 minutes.

We will add some salt to this dish at the end so as not to over-salt it. If you want to add onions, you can add them 10 minutes before the end of cooking.

Chanterelles, honey mushrooms, boletus

1. Butter requires a short 10-minute boil, or you can simply simmer it in a frying pan under a lid until the liquid evaporates over low heat, and then, adding gas, fry it for 10-15 minutes.
2. Boiled chanterelles and honey mushrooms should be fried for only 10 minutes.

Dried mushrooms differ more rich taste, but do not have the tenderness inherent in fresh fruits.

• In order to fry dried mushrooms, they should first be soaked in hot water minimum 2 hours.
• After this, we wash the mushrooms in several waters so that no sand remains, and place them on a sieve.

If you want something tasty and not quite ordinary, you can cook mushrooms. Mushrooms are natural product with a high content of vegetable protein. They can be stewed, boiled, baked and fried. Let's talk about frying. How to fry mushrooms? In principle, all mushrooms are fried according to the same pattern.

How to properly fry mushrooms

1. Clean and wash the amount of mushrooms you will cook.
2. Boil the mushrooms in salted water until half cooked (about 10 minutes, depending on the type of mushroom).
3. Next you can start frying. Now there are many recipes for cooking fried mushrooms: with carrots, cabbage, onions, potatoes, garlic. Mushrooms can also be cooked in batter, with potatoes, with breadcrumbs, or baked in an omelet. Often mushrooms are cooked in sour cream or tomato sauce. Choose any method, find a recipe, and go ahead! We will consider the most classic option.
4. After cooking, drain the mushrooms from the water using a colander.
5. Take three medium-sized onions and finely chop them.
6. By using coarse grater chop two carrots.
7. Heat a frying pan on the stove, pour in vegetable oil and fry the onion for five minutes.
8. Next, add the carrots and sauté until golden brown.
9. Add mushrooms, pepper and salt to taste. Fry for 15 minutes, stirring constantly.
10. After 15 minutes, remove the pan from the stove, sprinkle the mushrooms with finely chopped herbs (dill or parsley).
11. Cover the dish with a lid and leave to steep for 10-15 minutes.

Champignons - special mushrooms. Frying champignons for dinner means pleasantly surprising family and friends.

How to fry champignon mushrooms

1. Rinse the champignons thoroughly.
2. Boil the mushrooms in salted water for 10-20 minutes.
3. Next, chop the mushrooms into slices. Start with the legs and end with the caps.
4. Place the chopped champignons in a frying pan and fry until golden brown and excess moisture has evaporated.
5. After the crust appears golden brown, add butter to give the champignons a delicate taste.
6. Fry the mushrooms for about 7-10 minutes, stirring as you go.
7. Salt the champignons a few minutes before they are ready.

You can also fry frozen mushrooms.

How to fry frozen mushrooms

Follow this instruction:

1. First you need to place the mushrooms in salted boiling water for disinfection. Disinfection time is 5-10 minutes. If you have personally frozen mushrooms and are confident in their purity, you can skip this point.
2. Place the mushrooms in a frying pan and fry them until all the water has evaporated.
3. When the liquid has evaporated, add sunflower oil, finely chopped onion, salt and pepper.
4. Fry the mushrooms for 10-15 minutes over medium heat.
5. Add sour cream and simmer the mushrooms for 7 minutes.
   That's it! This way you can deliciously fry frozen mushrooms!

And finally, we’ll give you a couple of recipes with mushrooms for an unusual dinner.

Recipe 1 - Stew with honey mushrooms

You need to prepare this dish according to the following algorithm:

1. Boil the mushrooms for a few minutes and cut them into large slices.
2. Chop the onion and fry in oil until golden brown.
3. Fry the mushrooms for 3 minutes in a frying pan.
4. Take two glasses of water, mix tomato paste (several spoons) with the liquid. Add one spoon each of sugar and vinegar to the mixture.
5. Place the mushrooms in a baking dish and place on top sweet pepper, pre-cut into strips. Pour all this over the already prepared tomato sauce. After all this, pepper and salt your dish.
6. Cover the future stew with foil or a lid and bake in the oven at 200 degrees for 40 minutes.

Recipe 2 - Porcini mushrooms in batter

1. In this recipe, porcini mushrooms can be replaced with champignons.
2. As in previous recipes, boil the mushrooms (you can use frozen ones) in salted boiling water.
3. While the mushrooms pass primary processing, prepare the batter. To do this, whisk the following ingredients: a glass of milk, a couple of eggs, 2 tablespoons of flour, a pinch of salt.
4. Remove the mushrooms from the pan and cut the larger ones in half.
5. Place breadcrumbs in a separate dish.
6. Next, follow this algorithm: add to the pan large number vegetable oil, heat it; Dip each mushroom in batter, then in breadcrumbs and fry in a frying pan until golden crisp.

Here's how to cook mushrooms in different ways! We hope that now you know how to fry mushrooms, and our recipes will definitely be useful to you.

There are many delicacies in the world that, when boiled, fried and stewed, will have an amazing and unique taste.

In this article we will look at how to fry porcini mushrooms in a frying pan, because they are absolutely deservedly one of the most famous delicacies. Frying is the easiest way to prepare them and the best, because the result is always excellent, since the product itself is very tasty and aromatic.

What to cook from porcini mushrooms

You can cook a huge number of porcini mushrooms variety of dishes. This applies to both cold and hot appetizers, first courses, side dishes, as well as preparations for the winter. It should be noted that they are often used in dried form without losing their taste at all.

However, the easiest and most common cooking method is to fry porcini mushrooms in a frying pan. This does not require any special culinary skills; even a novice in the kitchen can cope with such an unpretentious ingredient in a dish that can earn the title of culinary masterpiece.

Fried porcini mushrooms with potatoes: 2 cooking options

Ingredients

• Porcini mushrooms – 300 g + -
• — 8 pcs. + -
• — 1 pc. + -
• - 1 tbsp. + -
• Greens - to taste + -
• - 1 tbsp. + -

How to fry porcini mushrooms in a frying pan and for how many minutes

Traditionally, onions and sour cream go well with this product. But you can add some originality to the recipe by preparing forest gifts, for example, with fried potatoes and herbs. How to make it delicious (fry porcini mushrooms in a frying pan with potatoes) - we will tell you below in the recipe.

Preparing mushrooms and vegetables for frying

• Initially, you should clean the mushrooms from the top film and cut off the damaged areas.
• Next, we rinse them thoroughly under running water to get rid of any remaining soil and other contaminants.
• Now we can cut them into slices or into several parts. This is not so important, because the taste will not change.
• Afterwards, boil the water and place the mushrooms there. Boil them for 10 minutes, then drain the boiling water and rinse the boiled mushrooms under running water. You should not get rid of the broth itself, as it is great for making porridges and soups.
• Peel and wash the potatoes, cut them into strips.
• Peel the onion and cut it into half rings.

We have completed the basic process of preparing the ingredients. Now I would like to tell you two options for preparing this set of products.

Recipe for frying porcini mushrooms: option No. 1

Experienced chefs believe that it is best to cook each component of a dish separately, and then mix them. We'll do it like this:

• Sauté the onion in a mixture of oils until translucent.
• How long to fry porcini mushrooms in a frying pan? 15 minutes will be enough. Then we place them in another container.
• Afterwards, fry the potatoes until full readiness, and add onions, mushrooms, salt and pepper to it.
• Cover it all with a lid and cook for another 3-4 minutes.

The dish is ready to serve, all that remains is to place it on a plate and sprinkle with chopped herbs.

How to fry porcini mushrooms in a frying pan: option No. 2

According to another variation of cooking, the ingredients of the dish are cooked together. Due to the fact that potatoes absorb mushroom juice when frying together with mushrooms, the taste ready-made dish it will turn out great.

• Heat the oil mixture in a frying pan and place it in main ingredient. The time required to fry porcini mushrooms in a frying pan is the same as in the previous recipe.
• Next, add the potatoes and cook until half cooked.
• Then lay out the onion, add spices, and simmer until fully cooked.

To make the result even better, you can add sour cream to the mushrooms. Just a few minutes before the end of cooking, pour in 100 g of this fermented milk product to make the dish more satisfying with a pleasant creamy aroma. But you can also serve sour cream separately.

Porcini mushrooms in creamy wine sauce

According to this recipe, the prepared dish will turn out to be very delicious. It is worthy of serving in the most best restaurants, and anything prepared at home will be received with a bang.

Ingredients

• White mushroom – 0.5 kg;
• Sour cream – 100 g;
• Dry wine – 50 g;
• Hard cheese – 100 g;
• Butter – 50 g;
• Spices - to taste.

Frying porcini mushrooms with cheese in wine sauce

• Just as in the previous recipe, we clean and rinse the mushrooms, but in in this case, cut them finely.
• Fry the chopped mushrooms in butter.
• Add wine and turn up the heat. Keep the mushrooms on the fire for 3 minutes.
• Then salt and pepper, add a mixture of sour cream and finely grated cheese.
• Simmer until a thick consistency forms.

Serve the dish hot in a deep plate. If desired, you can prepare toast from a white loaf.

So we figured out how to fry porcini mushrooms in a frying pan to spend a minimum of effort, time and money. They should not be combined with many ingredients, as they do not particularly like being next to each other.

Porcini mushroom is a decoration for any dish, making it refined and original. Please your loved ones with such a delicious delicacy.

Bon appetit!

Fry fresh porcini mushrooms until golden brown.
Fry frozen porcini mushrooms over low heat.

How to fry porcini mushrooms

Boil porcini mushrooms in water for 20 minutes, then fry for 10 minutes until golden brown.
If it is not possible to cook the mushrooms, it is necessary to carefully clean and wash the mushrooms, and also pour boiling water over them or soak them in salted water for half an hour or an hour.

How to fry porcini mushrooms with potatoes

Products
Potatoes - 1 kilogram
White 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.

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 ground black pepper - to taste
Vegetable oil - 3 tablespoons
Red bell pepper and coriander - a pinch each

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.

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 glasses
Grated cheese "Russian" - 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, hot mushroom cutlets sprinkle with grated cheese.

It is not for nothing that porcini mushrooms are considered a delicacy. They are good in any form: salted and pickled, boiled and stewed - they can be either cold or hot snack, and are also excellent as independent dish.

The simplest and most common way to prepare them is to fry them with potatoes. Even a novice cook can cope with this task without spending too much time and effort. As an example, let's try frying porcini mushrooms with potatoes.

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Ingredients

• 200-300 grams of porcini mushrooms;
• 500-500 grams of potatoes;
• 1-2 heads of onions;
• Vegetable oil or lard;
• Greens (dill, green onions);
• Salt to taste.

It is not necessary to add onions; you can add garlic if desired.

Mushroom processing

• Hats and legs fresh mushrooms thoroughly clear of soil;
• Remove all questionable places (darkening, wormholes, etc.);
• Rinse under cold water;
• Cut into any shape into approximately equal pieces;
• Place in boiling water and cook after boiling for 10-15 minutes;
• Drain the half-cooked mushrooms in a colander and rinse with boiling water (it is not necessary to pour out the broth, as you can cook delicious buckwheat or pearl barley porridge with it).

The time for cooking mushrooms can be devoted to peeling potatoes and onions: cut the potatoes into strips, and the onions into half rings. Now you can cook fried mushrooms with potatoes using one of the suggested methods.

First way

Experienced cooks and professional chefs believe that ingredients should be fried separately from each other. For this you will need a large frying pan. The cooking sequence is as follows:

• Fry the onion until translucent in a little oil and place in a plate (or Dutch oven);
• Over medium heat, fry the mushrooms in the same frying pan (no need to add oil) for 10-15 minutes and then transfer to another bowl;
• Next you need to fry the potatoes until done;
• Then add the prepared mushrooms and onions to the potatoes and fry for another 5-7 minutes, then add salt and other spices to taste.

The dish should be served hot, sprinkled with chopped herbs.

Second way

Porcini mushrooms with potatoes prepared in this way will not look as beautiful as in the first case, but the potatoes will be well saturated with the taste and aroma of mushrooms:

• First on hot frying pan you need to pour in vegetable oil, add boiled and washed mushrooms and fry for 10-15 minutes;
• Then add potatoes;
• When the potatoes are almost ready, add the onion and bring the dish to readiness;
• Salt, add spices and turn off the heat.

Sour cream will add a special softness to the taste of this dish. It can be served separately or added during cooking. When the dish is almost ready, pour ½ cup of sour cream into the pan, cover with a lid and simmer for 3-5 minutes.

Taste fried potatoes You can enjoy it with mushrooms even in winter. Frozen and dried mushrooms. They are usually frozen lightly boiled, so after defrosting and washing, you can immediately start frying.

Dried mushrooms will require more attention - they need to be soaked for several hours, then thoroughly washed, chopped, boiled, and only then fried.