How to fry mushrooms properly?

Ingredients for Fried Mushrooms for the Winter:

• Mushrooms

  (white, boletus, aspen, chanterelles, boletus, honey agarics, cowsheds)

• Fat

  (the weight of the pack is indicated, it may take less or more depending on the amount of mushrooms. Culinary fat (it used to be Belarusian, now it is called Frying, maybe it still happens), pork fat is also suitable in packs)
  —
  250 g

• Salt

  (I salt a little more than just food)
  —
  taste

Cooking time: 60 minutes

Recipe "Fried mushrooms for the winter":

Take cans of 0.3-0.5 liters, no more, because if you open it, it is better to eat the mushrooms right away. We sterilize the jars as usual and leave to dry. I took a special photo that showed what the fat looks like (it turned out that not even everyone knows about it). It is sold in the margarine and butter departments. Smells great when fried. I bought three heaps of mushrooms - boletus mushrooms, mostly large and medium, and several were small. A total of about 18 or 19 pieces. There were also cowsheds on the market (we call them that, but somewhere pigs or dunki, they are yellow-brown, lamellar below, legs are short), but these are conditionally edible mushrooms, they must first be boiled in two waters, I did not take though they are also very good. We no longer have honey agarics and chanterelles, it's a pity that I missed it.

Distracted by public affairs and did not photograph whole mushrooms. I washed, cleaned, slightly wrung out the caps (in boletus they are porous from below, they absorb water when you wash it), cut the legs into 1 cm, and the caps in large pieces, because they will fry and shrink. It can be seen in the photo, as they are already boiling in a frying pan. It is better to use a deep frying pan, and cover it on top with a mesh from splashes. Almost the whole pack of fat has gone from me. Do not regret the fat, it is necessary that the mushrooms directly bathe in it. First I put in some of the fat, then the liquid evaporated, I added more. Reduce the gas to a minimum almost immediately and simmer for about 1.5 hours, stirring constantly. See the time yourself, it depends on the size of the pan and the amount of mushrooms. The mushrooms should remain soft and not dry and shriveled. Keep in mind that mushrooms and chanterelles are smaller and thinner, they need to be fried less in time. You can salt it in several steps, trying the taste.

While hot, spread in jars just above the shoulders with a sterile dry spoon, tamping with a sterile fork (this so that excess air does not remain in the jar). The fat from the pan must be poured into filled jars so that it is about 0.5-0.8 cm higher than the mushrooms (when it hardens, it is impossible for the mushrooms to stick out from under the fat). Fat blocks air from entering the mushrooms. First, I pour in some part with a spoon and leave it, it settles, it is absorbed, I add more. If there is little fat left in the pan after laying out, add from the pack, melt it additionally. It is necessary to cover with napkins and leave to cool completely, when the fat turns white, as a rule, this is the next day. The photo shows what should happen. Boil the lids, wipe them dry with a clean towel, screw them up (you can put on plastic ones as well) and refrigerate them against the far wall. It is checked if everything is done cleanly, nothing has ever become moldy or missing.

I even had a little to eat. In the morning, the mushrooms were fried with an egg. Very tasty!

Useful tips from summer residents

• no matter what kind of mushrooms are fried, they need to be salted at the very end of cooking;
• if the mushrooms were in water (boiled, soaked, or simply washed), they must be dried before frying. To do this, you can use napkins, cloth or paper towels;
• if you have collected a lot of mushrooms of several types, it is better to sort them out by varieties and fry each type separately. This will make the taste more specific and the appearance more attractive;
• it is better to clean the oil before washing, while the cap is dry and not slippery;
• mushrooms drenched in ghee can eventually start to taste bitter, but in the case of lard, this does not happen;
• you can use a slow cooker to roast mushrooms.

• Venezuelan Quick Pickled Mushrooms
• Take out cans, barrels - salt mushrooms for the winter
• Mushroom caviar
• I am harvesting honey mushrooms
• Honey mushrooms in tomato sauce for the winter
• Salad for the winter with pepper and forest mushrooms
• Vegetable salad with chanterelles for the winter
• We collect and pickle autumn mushrooms
• Ryzhiki, volushki, milk mushrooms. Salt, eat

Mushroom dishes are loved in every family

Butterlets

These mushrooms are very popular. Fried butters are crispy, giving the impression that they are springy in the mouth. It goes well with sour cream. Butterlets must be boiled for a short time before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky gruel. Remember how to cook butter in a skillet.

Ingredients:

• butter - 600 g;
• salt - 1.5 tsp;
• bow - 1 large head;
• vegetable oil - 100 ml;
• carrot - 1 medium;
• sour cream - 3 tbsp. l.

Cooking method:

1. Clean the oil, wash them well. Cook in salted water for a quarter of an hour from the moment it boils.
2. Heat oil in a skillet. Throw the butter in a colander and fry over high heat for 10 minutes. Don't stop interfering with them.
3. Peel the vegetables. Chop the onion, grate the carrots. Stir with oil. Cook for another 5 minutes. Salt.
4. Season the dish with sour cream, stir and turn off after a minute.

Delicious recipes

Fried chanterelles

For cooking you will need:

• fresh chanterelles - 1 kg;
• vegetable oil - 0.5-0.8 cups;
• bay leaf - 3-4 pcs.;
• salt to taste.

Recipe:
1. Rinse and chop the chanterelles, if so intended. For frying, you can take either separately vegetable, butter, interior lard, or a mixture of fats - as you like. Fry the chanterelles over low heat for 40 minutes. under the lid.
2. Remove the lid, salt the mushrooms, add bay leaves (for taste, you can easily add onions, black pepper or cloves) and fry over low heat until the juice evaporates completely and the chanterelles acquire a beautiful golden color.
3. Transfer them to the prepared heated jars and add oil from the pan to the top so that the layer of oil above the mushrooms is 1-1.5 cm.Fried chanterelles
4. Sterilize the jars in salted water for 35-50 minutes, roll up, turn onto lids and wrap well until they cool. After two days, transfer the jars to a cold, dark place.

Russula

Very tasty mushrooms, the calorie content of which is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, cleaned, peeled from the legs and hats. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavoring notes. Fried russula look great, so you can even serve them on a festive table. If you don't believe me, take a look at the photo with their image.

• russula - 1 kg;
• greens - a bunch;
• onions - 2 pcs.;
• salt pepper;
• garlic - 3 cloves;
• lemon juice - 2 tbsp. l .;
• sour cream - 350 ml;
• lean oil;
• bay leaf - 3 pcs.

1. Peel russula, wash, chop coarsely.
2. Chop the onion, chop the greens. Crush the garlic.
3. Heat the vegetable oil in a skillet. Fry the onions in it until golden brown. Then put the russula, sprinkle them with lemon juice. Fry for a quarter of an hour.
4. Season the dish with salt, pepper, add bay leaf and sour cream. Stir the russula. Cook on low heat, covered for a quarter of an hour.
5. Stir in garlic and fresh chopped herbs before unplugging.

How to cook mushrooms fried in flour?

Ryzhiks, which belong to category 1 mushrooms, are widely used in cooking. For cooking, use: mushrooms (the amount is taken arbitrarily), flour, oil (for frying), to taste - garlic, herbs, salt.

The mushrooms are pre-cleaned and washed. Then they are boiled in water (salted) - about 40 minutes. The boiled mushrooms are washed again. Some hats are used for frying, the legs are cut off and used in the preparation of other dishes. Dip the caps on both sides in flour and fry in oil (vegetable) until a golden crust forms. A little garlic is squeezed onto the ready-made mushrooms and the chopped dill is spread.Served with boiled potatoes.

Fried mushrooms with pre-boiling

Step one: clean up

The mushrooms brought from the forest need to be poured with cold salt water for 1.5-2 hours, then rinsed and cleaned.
Tip: the legs of boletus and honey agarics turn out to be harsh when frying, so it is better to cut them off and put them to dry - in winter, in a milled state, they are perfect for making mushroom sauces and soups.Cleaning mushrooms

Step two: first boil

Pour mushrooms with cold water, bring to a boil and boil over low heat for 15 minutes, removing the foam that formed during boiling. After a quarter of an hour, put the mushrooms in a colander and rinse with water.
Tip: When boiling porcini mushrooms, you can add a small amount of citric acid (about 3 g per 1 liter of water) to the water so that they do not darken.Boiling mushrooms

Step three: second boil

Pour the mushrooms with clean water again, bring to a boil and boil again over low heat for 10-15 minutes. After cooking, drain the water, and rinse the mushrooms again.After cooking, the mushrooms must be washed

Step four: frying mushrooms

When the water drains from the mushrooms after washing, they need to be cut into pieces of the intended size, then put in a dry frying pan (without adding oil!) And keep on low heat, stirring, until the liquid evaporates. Then it's time to add vegetable oil, animal fat or butter (preferably ghee). Fry the mushrooms in oil for 25-30 minutes, not forgetting to stir. Add salt to taste a few minutes before the end of frying.Frying mushrooms
 

Step five: placing fried mushrooms in jars

Transfer the mushrooms straight from the pan to dry hot sterilized jars. In each of them, 1-1.5 cm of free space for oil (fat) should remain above the mushrooms. It is best to fill in with the one in which the mushrooms were fried, but if such oil is not enough, you need to add a new one to the pan, ignite it and add boiling to the jars.
Tip: if you preferred animal fat for the preparations, its layer on top of the jar will need to be salted while hot.

Milk mushrooms

Disputes over whether it is safe to cook this type of mushroom in a pan continues to this day. Do not be afraid, it is harmless, just before you fry the milk mushrooms, they must be properly prepared. Then they will cease to taste bitter. Recipe fried mushrooms involves the use of potatoesbecause these products go well with each other. This dish is perfect for a family dinner.

Ingredients:

• mushrooms - 0.75 kg;
• salt;
• onions - 300 grams;
• dill - a bunch;
• potatoes - 1 kg;
• lean oil - 300 ml.

Cooking method:

1. Wash the milk mushrooms, sort it out. Fill with cold water, salt, soak for at least three hours.
2. Then the milk mushrooms also need to be cooked. Cover them with warm salted water. Put on fire. Cook for 20 minutes from boiling.
3. Peel the vegetables. Cut the onion into half rings, and the potatoes into strips.
4. Heat the vegetable oil in a skillet. Fry the milk mushrooms in it for 10 minutes. Then add the onion and potatoes, stir. Fry until all ingredients are golden brown.
5. Reduce the heat to a minimum, season with salt, pepper, chop with chopped dill. Fry under the lid until the potatoes are cooked through.

General cooking principles

It is best to use forest mushrooms. Ideally, they should be hand-picked. These mushrooms have a stronger aroma. But purchased mushrooms are also suitable, their consistency is more delicate.

It is necessary to get rid of all the litter. Some mushrooms, such as camelina, contain a lot of sand. It must be washed especially thoroughly. In other mushrooms, the skin is peeled off, which can be bitter. For example, russula.

Onions also need to be used not bitter. If it was not possible to avoid the bitter fruits, you can scald them with boiling water. As for the oil, you can also use unrefined oil to add additional flavor to the dish. Use thick-bottomed pans whenever possible.

The classic recipe for fried mushrooms with onions

Cooking time

45 minutes

calorie content per 100 grams

87 Kcal

A dish in which there is nothing superfluous. It can be served both as an appetizer and as an addition to a side dish. The main thing is a lot of onions!

How to cook:

1. Clean the mushrooms from the litter, if necessary, remove the skin from them. Boil them in water with salt until cooked, usually it takes about fifteen minutes after boiling.
2. Let it drain in a colander and then cut into small pieces.
3. Free a large onion from the husk, chop into half rings or small cubes.
4. Pour oil into a frying pan and heat.
5. Place the onion in a skillet and fry until translucent.
6. After that, put the pieces of mushrooms here.
7. Fry, stirring occasionally, until all moisture has evaporated and the mass begins to brown.
8. Salt, stir again, evaporate moisture again.
9. Cover the skillet and cook for ten minutes. Be sure to stir.
10. Chop the dill finely, add it to the pan, stir, turn off the stove. You can serve.

Tip: instead of sunflower oil, you can cook in butter.

How to cook mushrooms in a pan in different ways

Champignon mushrooms have an amazing taste that is combined with literally all products: meat, poultry, cereals, legumes, vegetables. They are good and just pan-fried on their own (not including salt, pepper, and onions). And stewed with gravies and sauces like cream, sour cream, tomato, soy. They can be served as a separate dish, as a side dish or as a hot snack. They can be used to make juicy fillings for pies, pancakes, pies, dumplings, dumplings.

The five most commonly used ingredients in pan mushroom recipes are:

Like mushrooms with a delicate structure, mushrooms cook very quickly in a pan. It takes no more than 3-7 minutes to fry with stirring a small amount (to completely cover the bottom of the dish). And then it depends on what effect the cook wants to achieve, whether he needs a golden crust or not.

It is important to keep in mind that mushrooms start to release a lot of liquid when they get on a hot surface. It can be left in a dish or disposed of until it evaporates completely.

For champignon recipes in a pan, different cuts can go. There are those where the mushrooms are required entirely. And for deep-frying, for example, it is better to chop them into thin plates. In the sauce, these also look beautiful. For pilaf, it is permissible to cut them into four parts. The size of the mushrooms also matters: there are very small ones (they especially like to preserve them) and large, royal ones. The latter are convenient to stuff and fry in a non-stick pan without oil. They keep their shape well, do not turn over and a lot of filling fits into them))

The five fastest recipes for mushrooms in a pan:

For many French or Italian dishes, mushrooms are cooked in a pan without adding onions. Pounded garlic is added to vegetable or butter, fragrant dry sprigs of seasonings (if necessary), fried so that the smell is absorbed into the fat. Then they are removed and the mushrooms are fried in the resulting oil. Do this over medium heat, stirring and not letting the product overcook. Closer to the end, salt, pepper, sprinkle with lemon juice. Season with fresh herbs. The process of making mushrooms with sauces is the same - only the sauce is poured in at the right time.

Russula

Very tasty mushrooms, the calorie content of which is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, cleaned, peeled from the legs and hats. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavoring notes.Fried russula look great, so you can even serve them on a festive table. If you don't believe me, take a look at the photo with their image.

Ingredients:

• russula - 1 kg;
• greens - a bunch;
• onions - 2 pcs.;
• salt pepper;
• garlic - 3 cloves;
• lemon juice - 2 tbsp. l .;
• sour cream - 350 ml;
• lean oil;
• bay leaf - 3 pcs.

Cooking method:

1. Peel russula, wash, chop coarsely.
2. Chop the onion, chop the greens. Crush the garlic.
3. Heat the vegetable oil in a skillet. Fry the onions in it until golden brown. Then put the russula, sprinkle them with lemon juice. Fry for a quarter of an hour.
4. Season the dish with salt, pepper, add bay leaf and sour cream. Stir the russula. Cook on low heat, covered for a quarter of an hour.
5. Stir in garlic and fresh chopped herbs before unplugging.