Mushrooms, despite their plant origin, are a very useful product that is a valuable source of protein.
In its composition there are no fats and carbohydrates, but there are vitamins B, E, PP, as well as many different trace elements, so the mushrooms, of course, must be present in the diet of each person.
Mushrooms are perfectly combined with all products, except perhaps seafood, they are especially good with vegetables.
Mushrooms fried with carrots - it is not only tasty, but also useful, bright and fragrant.
Fried mushrooms with carrots - the general principles of cooking
The main thing is to prepare mushrooms before cooking. For this, the mushrooms are carefully picked, ridding them of sand, leaves and other possible forest debris. Then either boil or soak. Then cut and fried. This applies to forest mushrooms. It is enough to rinse the mushrooms grown in greenhouses, there is no need to boil them.
Carrots are a simple product; there is no difficulty in preparing this vegetable. Vegetable peeled and cut or grated.
1. Mushrooms with carrots fried in sour cream
Ingredients:
• kilogram of fresh mushrooms (mushrooms, mushrooms);
• two large carrots;
• two bows;
• 500 g sour cream;
• vegetable oil;
• salt pepper;
• leaves of dill and parsley.
Preparation:
1. Thoroughly wash the mushrooms, clean them from possible forest debris, put them in cold, slightly salted water, cook for ten minutes.
2. Put the boiled mushrooms in a colander, when they cool, and the excess water will drain, cut them into not too large cubes.
3. Clean the onions and carrots, cut the onion into quarters with rings, rub the carrots in the middle segment of the grater.
4. Pour the oil into a deep frying pan, quickly fry the onion until golden, add the carrots, sauté the vegetables for five minutes. 5. Spread the prepared mushrooms, stirring, fry for about ten minutes.
6. Pour in sour cream, mix well, simmer for another ten minutes.
7. Sprinkle the prepared fried mushrooms with carrots with fresh chopped parsley and dill leaves, leave for about five minutes before serving.
2. Mushrooms with carrots fried with potatoes
Ingredients:
• a pound of white mushrooms;
• two carrots;
• 700-800 grams of potatoes;
• large onion;
• to taste garlic;
• oil for roasting;
• parsley dill;
• salt pepper;
• 100 g sour cream.
Preparation:
1. Crush peeled and washed vegetables: onions with quarter rings, garlic in small cubes, carrots with a short thin straw.
2. Fry in hot oil, first onions with carrots, then add garlic, hold for another two minutes, put the pasted vegetables in a plate.
3. We wash the white mushrooms, cut them into small blocks no thicker than one centimeter in width and two in length. Fry the mushrooms in the hot oil first to a pleasant blush, then slightly reduce the gas, pour in a third cup of boiling water, salt, pepper, simmer for five minutes.
4. Chop the potatoes no more than mushrooms, spread to the mushrooms themselves, stirring, fry until done.
5. Add the roasted vegetables, sour cream, finely chopped greens, mix everything thoroughly. We stand on the stove for another five minutes, serve hot.
3. Mushrooms with carrots fried with tomatoes and eggplants
Ingredients:
• kilogram of champignons;
• two eggplants;
• carrot;
• two tomatoes;
• onion;
• 80 g sour cream;
• to taste greens and salt;
• vegetable oil.
Preparation:
1. Mushrooms and vegetables are thoroughly washed. Peel the carrots and onions, cut off the tips of the eggplants.
2. We cut the eggplants into small pieces, add some salt and put them aside for ten minutes, then wash them and lightly dry them.
3. Mushrooms cut into large strips, fry in moderate amount of vegetable oil for a few minutes. 4. Add onions, carrots, fry for a couple of minutes and then lay out the eggplants and chopped tomatoes. Add two more spoons of butter, salt, mix thoroughly.
5. Fry mushrooms and vegetables, stirring, until vegetables are fully cooked.
6. Ready mushrooms, fried with carrots and eggplants, served with fresh herbs and sour cream.
4. Roasted mushrooms with carrots and cauliflower
Ingredients:
• 250 g of champignons;
• 120 g cherry tomatoes;
• carrot;
• half a kilo of cauliflower;
• red onion;
• eggplant;
• two sweet peppers;
• two cloves of garlic;
• two small zucchini;
• 40 ml of balsamic vinegar;
• 50 ml of olive oil;
• salt pepper.
Preparation:
1. Pepper, zucchini, onion, carrot, cherry and eggplant wash and cut: zucchini with eggplant thin rings, onion with quarter rings, cherry slices, and peppers with large straw.
2. Divide cauliflower into florets, chop garlic.
3. Rinse the mushrooms and cut into plates.
4. Combine all the ingredients in one large bowl, salt, pour in oil and vinegar, mix well.
5. Put the vegetables and mushrooms on a baking sheet, making it pre-baking paper.
6. Fry at 160 degrees for forty minutes.
5. Roasted mushrooms with carrots and buckwheat
Ingredients:
• 400 grams of buckwheat groats;
• 400 grams of white mushrooms;
• half a pack of butter;
• vegetable oil - a couple of spoons;
• dill;
• carrot;
• salt, ground pepper;
• onion.
Preparation:
1. Fry finely chopped onion in hot vegetable oil until transparent. Add grated carrots, fry until it is ready.
2. Put the white mushrooms washed and cut into large cubes, fry until the liquid is completely evaporated and have a nice golden color.
3. While the mushrooms are roasting, in another dry pan, roast the buckwheat and rinsed buckwheat for five minutes. 4. Combine mushrooms and carrots with onions and buckwheat, pour boiling water so that the water covers all the ingredients for about two centimeters.
5. Dish salt, pepper to taste and place in a preheated oven for 30 minutes.
6. Serve the finished dish, pre-mixed it with butter and garnished with plenty of greens.
6. Fried mushroom salad with carrots
Ingredients:
• 380 g of small mushrooms;
• two bulbs;
• vegetable oil;
• carrot;
• 120 grams of walnuts;
• chilli;
• sour cream, dill, salt.
Preparation:
1. Fry the diced onion and grated carrots. Cooling down.
2. Fry the washed and dried agaric honey until golden. Cooling down.
3. Fry the nuts in a dry frying pan.
4. Chili take to taste and grind, combine with sour cream, pounded nuts, finely chopped dill and salt.
5. We spread onion and carrots in the salad bowl, mushrooms, pour in all the unusual dressing, mix.
Fried mushrooms with carrots - tips, tricks
• If you are cooking fried greenhouse mushrooms, add a little dry, chopped white mushrooms to the dishes while cooking - the mushroom flavor will be brighter and more saturated.
• If you are going to fry dry mushrooms, soak them overnight in milk, and in the morning squeeze and rinse - they will get tastier and more fragrant.
• For roasting dishes, use a frying pan of large diameters, so that all the components that make up the roast are roasted evenly and simultaneously.
• Mushrooms go well with basil, white pepper, Provencal herbs - use these seasonings to cook, but don't be too zealous - add a little, just for a subtle smell.
• The dish will be more interesting in its taste, if you use more than one type of mushroom, but several.
• Mushrooms are usually not fried in butter, so that they do not burn. Use any vegetable, and to add a delicate flavor at the end of cooking, add cream. • If you had time to rinse and chop the mushrooms, but something distracted you from cooking, put the mushrooms in cold salted water - thus, they will not darken, retaining their color.
• Do not buy mushrooms in the markets from strangers. And when self-collecting, all those mushrooms that are in doubt should be discarded.
• All mushrooms are ideally combined with sour cream and cream, use these ingredients for the sauce when roasting.
• Mushrooms, fried with carrots and other ingredients are tasty, both cold and hot. But do not harvest food for the future, after a while the mushrooms not only lose their taste, but also begin to emit harmful substances.
• Mushrooms are also perfectly combined with any kind of nuts: add almonds, walnuts or pine nuts to the dish, thus giving the dish more refined and sophisticated tastes.
• For roasting, it is best to use only caps (especially for “forest dwellers”), but legs are good for making soups and broths, as well as various sauces.
• If suddenly you oversalt the dish while frying - do not worry. Add some water and sour cream.
• To make the mushrooms turned out to be fried, not stewed, various sauces are added at the very end of cooking.
• The same applies to vegetables, cereals and other products - it is best to first fry the mushrooms separately, and then combine them with other ingredients.
