There are not many subtleties in the frying of mushrooms, but they do exist. Among other things, it is especially important to initially include a fairly strong fire and warm up the frying pan well, and also not to pile up a lot of fruits in one bowl, since by allocating a large amount of juice, the mushrooms will be stewed in it, and not fried. About the details of how to fry the fungi correctly and with what to combine them during preparation, we will tell in the recipes below.
How to fry mushrooms with onions?
If you were lucky enough to collect a large harvest of forest mushrooms, then among other things the variety of dishes, pay attention to simple snacks, like this: Italian-style chanterelles with parsley and parmesan.
Ingredients:
- chanterelles - 390 g;
- a handful of parsley leaves;
- a branch of thyme;
- butter - 45 g;
- olive oil - 35 ml;
- garlic cloves - 1 piece;
- onion - 115 g;
- bread crumb - 10 g.
Preparation
Before tasty frying mushrooms in a pan, set aside about half the butter, and melt the rest with olive oil. Chanterelles get rid of dirt with a brush or a damp cloth. On the mixture of oils, save the onion rings to transparency. To the onions, put the chanterelles, salt them and squeeze out the garlic. Once the mushrooms have given up all the moisture and it evaporates, leave the mushrooms brown, and then transfer to a dish.
On deferred butter, brown bread crumbs with thyme leaves. Sprinkle mushrooms with crumbs and grated Parmesan cheese.
How correctly to fry dried mushrooms?
If you have prepared a mushroom crop for future use, then it can also be started for cooking simple roast. Before the start of cooking, the fruits only need to be put in warm water for a couple of hours to swell, and then you can start cutting and roasting. The remaining liquid after soaking the mushrooms can then be used in soups, stews and sauces.
Ingredients:
- dried mushrooms - 1 1/2 items;
- butter - 35 g;
- green peas - 95 g;
- Dried garlic - 2 tsp.
- dried onions - 1 teaspoon;
- Dried thyme, basil, oregano - 1 1/4 tsp.
- grated paprika - 2 tsp.
Preparation
Fill the mushrooms with warm water and leave until swelling. Put together all the spices and add a pinch of salt. Squeeze out excess moisture from the mushrooms, arbitrarily cut them and pour the pieces into a frying pan with well-warmed butter. Add peas, can be directly frozen, then season the contents of dishes cooked with a mixture of spices. Leave the mushrooms to grasp a rosy crust, and then serve immediately.
How to fry whole mushrooms?
Mushrooms cooked according to this recipe are very bright, spicy, full of flavor, and therefore are great for serving with a side dish of rice or other cereals, as well as a plain wheat cake.
Ingredients:
- wine vinegar - 35 ml;
- curry powder - 1 teaspoon;
- Dried garlic, oregano - 1 tsp each;
- olive oil -35 ml;
- champignons - 175 g.
Preparation
Take care of cleaning the mushrooms, but while removing the peel from the surface, put on the fire a pan with olive oil. Increase the heat and fry the mushrooms for about 3 minutes, then reduce heat and leave the mushrooms for another 4-6 minutes. Mix the vinegar with spices and pour the mixture of champignons in the middle of the preparation.
How to fry frozen mushrooms?
Ingredients:
- frozen white mushrooms - 380 g;
- frozen forest mushrooms (assorted) - 240 g;
- a pinch of sage, thyme, rosemary and chili;
- tomato paste - 35 g;
- garlic teeth - 3 pcs.
Preparation
Put mushrooms directly frozen in preheated oil and allow them to melt, and excess moisture evaporate. While the liquid is still in the frying pan, add the tomato paste and spices, and as soon as it completely leaves, put the chopped cloves of garlic and leave everything on the fire for half a minute.