White mushrooms, or, as they are also called, boletus mushrooms, are considered to be one of the most valuable food products. They have high nutritional value and low calorie. Pleasant taste and unique aroma make the dishes of them very popular. Many housewives know how to fry white mushrooms in a frying pan, but in fact there are so many recipes for cooking boletus mushrooms that you will never have more than a new recipe for your cookbook.
Cooking Features
Boletus mushrooms belong to the first category of mushrooms, they do not require complicated preliminary preparation. But all the same knowledge of some of the subtleties of cooking fried porcini mushrooms does not hurt.
- The place of collection of borovik is not the last. Like any other mushrooms, they cease to be safe if they grow close to industrial enterprises, highways, as they absorb toxic substances. Therefore, it is better to go on a “quiet hunt” deeper into the forest, but at the same time, of course, taking measures so as not to get lost.
- Collected boroviki before cooking must be sorted out, cut out wormholes or discarded worms at all. Overgrown boletus is also better not to use.
- Selected mushrooms should be cleaned of garbage, cut into pieces of the same size, washed and rinsed with boiling water, then dried.
- It is not necessary to boil white mushrooms before frying in a pan, but it is still desirable to make it. Firstly, they will become even cleaner from this, and secondly, their volume will decrease and due to this, much more will fit on the pan of mushrooms. It is still not worthwhile to boil the boletus for long, so that they retain their flavor: 5-10 minutes will be quite enough.
- When adding spices and spices, you should know the measure so that they do not interrupt the aroma of white mushrooms.
It is possible to fry in a frying pan not only fresh boletus mushrooms, but also dried and salted ones.
Fresh white mushrooms fried in a frying pan
Composition:
- white mushrooms (fresh) - 1 kg;
- butter - 100 g;
- onions - 0, 2 kg;
- allspice peas - 5 pcs .;
- bay leaf - 2 pcs .;
- salt - to taste.
Method of preparation:
- Boil the white mushrooms prepared and cut into pieces in lightly salted water (10 g of salt per 1 l of water) for 10 minutes.
- Flip out on a colander and wait until the water from the boletus has drained completely.
- Melt butter in a pan and place the mushrooms on it. Fry for 20 minutes without a lid on medium heat, stirring often.
- Peel the onions, cut into half rings, add to the mushrooms and mix.
- Fry mushrooms with onions for 5 minutes. Salt if necessary, add allspice and laurel leaves.
- Turn down the heat, cover the pan with a lid and then boletus mushrooms for another 10 minutes.
Before serving, it is recommended to sprinkle with fresh herbs. Buckwheat porridge or potatoes can be served as a side dish.
How to fry dried boletus
Composition:
- dried porcini mushrooms - 50 g;
- vegetable oil - 50 ml;
- bulb onion - 100 g;
- salt - to taste.
Method of preparation:
- Rinse dried mushrooms, cover with two liters of clean water and leave for 4-6 hours to 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 butter in a pan and put the boletus in it. Roast them on medium heat, stirring intensely, for 25 minutes. Lid pan at this time is not necessary to close.
- Cut the onion into half rings and add to the mushrooms. Salt them, mix and fry for another 10 minutes.
- Reduce the heat, cover the pan with a lid and simmer boletus mushrooms on a quiet fire for 10 minutes.
If desired, at the last stage, you can add spices to taste and a couple of tablespoons of sour cream.
How to fry pickled white mushrooms
Composition:
- salted porcini mushrooms - 1 kg;
- vegetable oil - 100 ml;
- onions - 0, 2 kg.
Method of preparation:
- Remove the boletus from brine, rinse thoroughly in running water. Fill with cold water and leave for an hour, after which once again rinse well and wait for the water to drain from the mushrooms.
- Fry the mushrooms in the oil in a frying pan without a lid until excess moisture has evaporated.
- Cut the onion into small pieces and place in a frying pan, fry with the mushrooms until the onion is golden.
- Cover and extinguish for 5 minutes.
Spices, spices and salt should not be added, as they were used sufficiently when salting the boletus.
White mushrooms, fried with potatoes
Composition:
- fresh white mushrooms - 0, 5 kg;
- potatoes - 1 kg;
- onions - 0, 3 kg;
- vegetable oil - 100 ml;
- sour cream - 100 g;
- green onions, dill - on request;
- salt, black pepper powder - to taste.
Method of preparation:
- Wash the white mushrooms, cut, boil for 10 minutes, drain in a colander.
- Heat the butter in a frying pan, put the boletus and fry them for a quarter of an hour.
- Peel the potatoes, cut into sticks and put them in a pan with the mushrooms. Fry the dish for another 15 minutes.
- Cut the onion and add to the mushrooms with potatoes. Fry another 10 minutes.
- Salt, pepper, add chopped dill and green onions, cover with sour cream, stir and stew under a lid for 10 minutes.
If you fry boletus with potatoes according to this recipe, the dish will be saturated with their flavor. However, there is another way to fry the white mushrooms in a pan with potatoes, when all the ingredients (mushrooms, onions, potatoes) are fried separately, and then mixed and sprinkled with green onions and dill. Sour cream in this case is served to the dish separately.
White mushrooms, fried with egg
Composition:
- fresh or restored from dry white mushrooms - 0.5 kg;
- egg - 2 pcs .;
- milk - 50 ml;
- vegetable oil - 50 ml;
- salt and herbs - to taste.
Method of preparation:
- Boil the mushrooms for 10 minutes in salt water.
- Put in the pan with butter and fry the boletus for 20 minutes.
- Beat the eggs with milk and salt and pour the mixture into the mushrooms.
- Place the pan in a preheated 200 degree oven for 5 minutes or fry under the lid until the eggs are ready.
- Sprinkle with chopped greens before serving.
Porcini fried with eggs is one of the traditional dishes, but few cook it, so it may well surprise your guests.
White mushrooms, fried in sour cream with wine
Composition:
- fresh white mushrooms - 0, 5 kg;
- butter - 50 g;
- sour cream - 0, 2 l;
- hard cheese - 100 g;
- dry white wine - 50 ml;
- salt - to taste.
Method of preparation:
- Clean, wash the boletus, cut them into small pieces and boil in salted water for 10 minutes.
- Melt butter in a frying pan, put 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 cover the pan with a lid.
- Mix sour cream with finely grated cheese, cover with boletus mushrooms, mix.
- Stew under the lid, occasionally removing it and stirring the mushrooms, until the sour cream thickens. It will take 15-20 minutes.
Mushrooms fried according to this recipe can be served as a hot snack even for a festive table. Before serving, you can sprinkle with chopped herbs.
Whatever recipe for cooking fried white mushrooms you choose, you can be sure that you will have an appetizing, aromatic and very tasty dish that will not leave anyone indifferent.
