Mushrooms are especially popular during fasting and among vegetarians.
In terms of protein content, they successfully replace meat.
All mushrooms can be divided into four groups, depending on their nutritional value.
The first group is a white mushroom and milk mushrooms.
The second - mushrooms, mushrooms and volnushki.
The third - chanterelles, morels, mushrooms.
The fourth - raincoats, bovines and oyster mushrooms.
How much time to fry mushrooms depends on their type.
Let's figure out how to fry mushrooms, so they turned out really tasty.
How to Roast Mushrooms - Basic Cooking Principles
The time of roasting mushrooms depends on their type.
How much time to fry mushrooms: russula, milk mushrooms and mushrooms. These mushrooms must be soaked for three to four hours, then dried and roasted in a pan for forty minutes. They can be fried in breading.
How long fry Russula mushrooms. In addition to soaking, russula is desirable to pre-boil for half an hour, and then the same time to fry.
How much time to fry mushrooms boletus. White mushroom or boletus is more and more appreciated in cooking for its bright taste and aroma. It is pre-boiled for about 20 minutes, after which it is fried the same time.
How much time to fry mushrooms mushrooms. They do not need to boil beforehand. In addition, it is better not to wash the champignons, but to wipe them with a damp cloth, as they very quickly draw water, because of which the cooking process can take a long time. Mushrooms are fried raw for half an hour.
Before frying the mushrooms, they need to be properly prepared. As mentioned above, some mushrooms are necessarily pre-soaked, among them, such as mushrooms, volnushki, chanterelles, russules and milk mushrooms. These mushrooms are also desirable to boil, to minimize the risk of poisoning. Russula roasted only after boiling them in several waters.
So, mushrooms are thoroughly cleaned, well washed, especially forest mushrooms, to get rid of sand and dirt. Then the mushrooms are boiled in lightly salted water. Cooking time depends on the type of mushrooms. Basically it is from ten minutes to half an hour. Boiled mushrooms throw back on a sieve to get rid of excess moisture. Traditionally, mushrooms are fried with onions. It is chopped into half rings and fried to transparency in hot oil. Then add mushrooms, pepper, salt, mix and fry, stirring constantly, from 15 minutes to half an hour.
Mushrooms before cooking do not boil. They are cut into slices and spread raw in a pan. Roast until light ruddy. At the end, put a little butter to make the mushrooms taste tender and fry for another seven minutes. Mushrooms are salted at the end.
Frozen mushrooms first immersed in boiling water, lightly salted it, and boil for five minutes. Then throw on a sieve and shift to the pan. Roast, until evaporation of moisture. Put onions, pepper and salt. They continue to fry over low heat, stirring constantly, for about ten minutes.
Mushrooms can be fried not only with onions. The most popular dish is fried mushrooms with potatoes. They are also fried with cabbage, carrots, garlic, eggs, etc.
It is possible to fry mushrooms in batter or breaded from flour or crackers.
How to fry mushrooms in a pan - recipe 1. Oyster mushrooms, fried with onions
Ingredients
50 ml of vegetable oil;
iodized salt;
two onions;
spice;
300 g oyster mushrooms.
Method of preparation
1. Clean, rinse and finely chop the bulbs.
2. Rinse the oyster mushrooms under running water. Cut off the base. Mushrooms put on a towel so that they are slightly dried. Then cut the mushrooms into slices.
3. Put chopped onion in the pan with butter. Fry the onion until it is transparent and soft. Now add mushrooms to the pan, stir and fry under the lid, stirring occasionally, for about 15 minutes.
4. In the end, salt the mushrooms, season with spices and pepper. Serve fried mushrooms with a side dish of vegetables or cereals.
Recipe 2. Grilled mushrooms with cheese
Ingredients
10 g butter;
300 g of mushrooms;
1 bay leaf;
1 pinch of salt;
1 pinch of spices;
100 grams of cheese;
100 ml of cream;
1 pinch of black pepper.
Method of preparation
1. Mushrooms are thoroughly washed and laid out in a colander. When all the moisture is gone, cut into thin slices. Melt butter in a pan, and spread mushrooms in it. If you wish, you can add onions and garlic. 2. In a deep bowl, combine cream with salt, spices and pepper. Mix everything well.
3. As soon as the mushrooms are reddened, pour the creamy sauce into the pan and put the bay leaf. Stir and simmer on moderate heat until fully cooked. Five minutes later, take out the bay leaf.
4. Chop the cheese into small chips. You can if you want to use soft cheese or cream cheeses. Put a handful of cheese in the pan, mix, then add the next handful. This is done so that the cheese does not stick together in a lump, but melts evenly. Turn off the fire and serve with a side dish of potatoes.
How to fry mushrooms in a pan - recipe 3. Mushroom fry
Ingredients
50 ml of sunflower oil;
bulb;
400 g of mushrooms;
spice;
80 g of flour;
1 bouillon cube;
80 ml sour cream.
Method of preparation
1. Finely chop the peeled onion and fry in oil, preheating it, until golden.
2. Clean and wipe the mushrooms with a damp towel. Cut them in arbitrary small pieces. Put them to the onion, mix, season with a mixture of Provencal herbs, salt, oregano and allspice. Fry until the mushrooms are lightly browned.
3. Bouillon cube diluted in water. The resulting broth pour mushrooms, make a quieter fire under the pan and simmer for five minutes.
4. Dilute flour in an incomplete glass of water, add sour cream and whisk all with a whisk until smooth. Pour the creamy sauce into the mushrooms, boil and boil, stirring continuously, for another five minutes. At the end add chopped greens. Serve as an addition to spaghetti or another side dish.
Recipe 4. Fried Dried Mushrooms
Ingredients
half a bunch of fresh greens;
onion head;
a pinch of black pepper;
three cloves of garlic;
a pinch of salt;
50 ml of vegetable oil;
dried mushrooms - 150 g
Method of preparation
1. You can use any mushrooms, it is best to take a mushroom platter for this dish. Put the mushrooms in a bowl and cover with warm water. Soak them for about seven minutes.
2. Throw the mushrooms in a strainer. Strain the mushroom infusion through cheesecloth.
3. Pour some oil into the pan and heat it well. In a frying pan, place the onions, chopped with quarter rings, and fry until soft. Send to the onions soaked mushrooms and continue to fry, stirring constantly for about five minutes. 4. Add peeled and chopped garlic and fry for just a minute.
5. Pour into the pan mushroom infusion, salt, pepper and simmer on low heat until ready. When all the liquid has evaporated, the mushrooms are ready. Tread them with chopped greens and serve with a side dish of potatoes.
Recipe 5. Roasted mushrooms with nuts
Ingredients
Half a kilo of fresh white mushrooms;
kitchen salt;
three quarters cup of peeled walnut kernels;
ground black pepper;
two onions;
80 g butter;
Apple vinegar;
parsley and cilantro.
Method of preparation
1. Clean the white mushrooms, wash well and boil in water, lightly salting it, for a quarter of an hour. Throw them on a sieve so that all moisture is gone. Then the mushrooms cut into thin slices and put in a pan with hot oil. Released juice drain. Fry until rosy, not forgetting to constantly stir.
2. Mix the juice from the mushrooms with apple cider vinegar, pepper and mix. Pour this mixture of mushrooms. Peel the onions and finely chop. Rinse and chop parsley and cilantro. Nuts mince.
3. Add greens, onions and nuts to the mushrooms, mix, heat for two minutes and turn off the heat. Cool completely, put a slide on a serving dish and decorate with greens.
How to Roast Mushrooms - Tips and Tricks
- If possible, wash the mushrooms before roasting, especially with champignons. Simply wipe them off with a wet towel. Otherwise they will absorb a lot of moisture.
- Try to take young mushrooms for roasting, they are much softer and tastier.
- Salt the mushrooms at the end of frying so that in the cooking process no excess moisture is generated.
- Mix the mushrooms with a wooden spatula so that they do not change their taste and smell.
