How to fry boiled mushrooms with onions. Delicious mushrooms with onions. Omelette with fried mushrooms and onions

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Mushrooms are perhaps one of the most delicious and nutritious foods, which are the most important source of proteins and are equal to meat in their nutritional value. They can be pickled, frozen, fried, boiled, stewed and even eaten raw (some types). Therefore, there are an incredible variety of ways to prepare mushrooms. But, nevertheless, when fried, with onions and with the addition of various ingredients, they turn out to be especially appetizing. In this regard, we offer several simple and quick-to-prepare recipes for frying mushrooms with onions, which will undoubtedly decorate both the festive and everyday tables.

Frozen mushrooms fried with onions

If you are a mushroom lover, but for some reason you were unable to stock up for the winter or you feel apprehensive at the sight of mushrooms sold at a spontaneous market, then frozen mushrooms purchased in a store will be a good way out of this situation.

Fortunately, today this product is not considered to be in short supply and its availability in stores is quite varied.

So, in order to prepare frozen mushrooms with onions, we will need:

Fast frozen mushrooms 1 pack
Vegetable oil 2 tbsp.
Salt to taste
Ground pepper to taste
Onions 2-3 pcs.

Cooking process:

We start by peeling and cutting the onion into half rings.
Next, pour a small amount of sunflower oil into the frying pan and set to heat over high heat.
Divide the finished onion into two unequal halves - 1/3 and 2/3.
When the pan is hot enough, add 1/3 of the onion to the pan and fry until a nice yellowish color appears.
We take out the package with frozen mushrooms and pour all the contents into the frying pan. Mix well. Turn up the heat so that the mushrooms warm up faster. As the mushrooms gradually heat up, they will release juice and begin to stew.
When the mushrooms boil, reduce the heat so that they simmer slowly. We do not cover with a lid. This will allow excess moisture to evaporate.
It is advisable not to leave the mushrooms for a long time, since the liquid evaporates quickly enough and they can burn. Therefore, do not forget to stir them periodically.
2-3 minutes after adding the mushrooms, add pepper (at your discretion).
When the excess moisture has almost evaporated, add the remaining onion (3/4), stir and cover with a lid. The fire must be reduced to a minimum. Don't forget to stir periodically.
When the mushrooms are almost ready, add salt (to taste) and leave to simmer for another 2-3 minutes.
We try to see if the mushrooms are ready and if there is enough salt. If everything is ready, you can turn it off.

In most cases, the entire process of preparing such mushrooms takes about 20-25 minutes, depending, of course, on what type of mushroom you purchased.

Champignons with onions

Ingredients:

Champignons 300-400 g
Carrots (small) 1 pc.
White pepper pinch
Salt to taste
Onions 2 pcs.
Vegetable oil 2 tbsp.

Cooking process:

Wash the champignons thoroughly and cut into small pieces.

We clean the onion and also cut it into half rings. Grate the carrots on a coarse grater or you can cut them into strips.
Take a frying pan, pour in vegetable oil and put it on high heat to heat up.
When the pan is hot enough, add the onions and carrots. Reduce the heat so that nothing burns. Fry until yellowish, remembering to stir.
Add champignons, pepper, salt. We do not cover the lid so that excess moisture evaporates. Fry until cooked, also remembering to stir.

How to choose champignons

For frying we use champignons - regular or royal. To prepare wild mushrooms, there is another technology that requires pre-cooking. We buy only fresh champignons – white or brownish (Royal) color. There are no dark spots on their caps, the film between the stem and the cap is not damaged. Fresh champignons are dense, elastic to the touch, with a pleasant mushroom aroma.

Peel the onions and wash them. Cut the onion into thin half or quarter rings. Place the onion in a well-heated frying pan with vegetable oil and fry over low heat, covered, until soft – for 2-3 minutes.

We quickly rinse fresh champignons with water; if there are heavily contaminated areas, cut them off. Cut the mushrooms into slices approximately 3 mm thick. You can cut the mushrooms into 4-6 slices, and very small ones - in half or leave them whole.

Wild mushrooms with onions and lemon juice

Before you start frying wild mushrooms, it is important to pay sufficient attention to their preparation, since there is a real possibility of poisoning. And this can have very serious consequences. Therefore, it is necessary to thoroughly soak and boil them in at least several waters in advance. How long to soak and how many times to cook depends on the type of mushrooms you choose.

So, the necessary ingredients:

Mushrooms 200 g
Garlic 3 cloves
Onions 1 pc.
Butter 1 tbsp.
Lemon juice ½ tsp.
Salt to taste
Ground pepper on the tip of a teaspoon
Bunch of greens

Cooking process:

We prepare the mushrooms: clean, wash, soak, boil and cut into strips.
Finely chop the onion and garlic and fry in oil until golden brown.
Add mushrooms and ½ tsp. lemon juice. Mix.
After a few minutes, add salt and then pepper. Don't forget to stir periodically.
Fry on maximum heat until done.
Sprinkle the finished dish with chopped herbs.

Fried wild mushrooms with onions

Every year, thousands of fans of “silent hunting” eagerly await the start of the mushroom season. For some it is a wonderful vacation, an opportunity to enjoy nature and take a break from the noise of the city; for others it is excitement, an exciting competition. And still others go to the forests, so that later, with their families, they can try out all sorts of recipes for fried wild mushrooms. Agree: of all the possible cooking methods, it is frying that turns them into a delicious, satisfying dish with a unique aroma.

Gourmets especially appreciate the porcini mushroom, which is considered a real delicacy in cooking. It contains a lot of substances that are beneficial for the body, and it is also quite nutritious. The porcini mushroom is delicious fried, pickled, or in soup, and it is almost impossible to spoil any dish with it. If you have a “vinaigrette” of forest mushrooms (of different types), then in this case the white mushroom will play the “first fiddle” - it will give the dish an incomparable forest aroma.

If you are going to cook fried wild mushrooms, take it and exclude the fresh product. Remember: it is best to process freshly collected mushrooms immediately, without subjecting them to long-term storage.

Ingredients for 6 servings:

wild mushrooms – 2 kg (we used chanterelles, aspen boletuses, boletus mushrooms); 1 onion; vegetable oil – 5-6 tbsp. spoon; salt.

How to cook fried wild mushrooms

We thoroughly wash the mushrooms and clean the stems. This can be done with your hands, moving from the cap down the stem. The peel is easily and quickly removed.

You can see the results in the photo: on the left is a peeled and washed mushroom, on the right is an unpeeled mushroom.

We cut the caps into thin plates, and the legs into rings.

Place the mushrooms in a saucepan and fill about a quarter full with water. You shouldn’t add a lot of water, because wild mushrooms will also release their juice during the cooking process.

Read also: Buckwheat stewed with chicken liver, onions and carrots

Cook over medium heat for about half an hour.

During this time, the volume of the fruit will decrease by almost half.

Then place the mushrooms in a colander to drain excess liquid.

Preheat the frying pan in advance, pour vegetable oil into it and fry the mushrooms from a colander. Now it’s especially noticeable how our mushrooms have boiled down. The volume of a full pan has been “shrinked” to a full frying pan. But that's not all! This will also decrease during the frying process. Therefore, when preparing fried wild mushrooms for a large company, it is important to take this fact into account.

Don't forget to salt the contents of the pan! Stirring, fry until the water evaporates and the fried wild mushrooms acquire a golden hue. This process will take about an hour, and perhaps even more...

While the mushrooms are frying, peel the onions and cut them into small cubes.

When the mushrooms begin to acquire a golden color and all the water has gone, add onions to them and fry a little more.

All. The dish is ready. You can sprinkle it on top with herbs, for example, fresh dill. Fried wild mushrooms go well with any side dish - buckwheat porridge, rice, spaghetti, as well as meat dishes. But the most ideal option is, of course, potatoes: boiled, fried or mashed.

Bon appetit!

Victoria Ostrovnaya cooked for you

Advice from Edana:

Mushrooms are a product that requires extremely careful attention. Untimely processing and improper storage can cause serious health problems. Therefore, I will give some tips regarding the correct handling of this delicate product. They concern not only forest mushrooms, but also those grown on specialized farms - oyster mushrooms, champignons.

1. Do not use dishes made of cast iron, tin, or copper to prepare them.

2. You need to clean it with a sharpened stainless steel knife.

Read also: Recipe for lightly salted trout

3. Prepared mushroom dishes should be stored in the refrigerator for no more than 30 hours.

4. Cook mushrooms so that you can eat what you’ve cooked right away, so you don’t have to reheat them later. Although, of course, there are mushroom dishes that are delicious cold.

Roast wild mushrooms

Ingredients:

Mushrooms (any type) 800 g
Tomato paste 250 g
Water 2 glasses
Garlic 1 clove
Onions 1 pc.
Olive oil 3 tbsp.
Dry red wine 2 tbsp.
Corn flour 1 tbsp.
Parsley bunch
Salt to taste

Cooking process:

Finely chop the onion and garlic and fry in olive oil for 3 minutes.
Cut the mushrooms into small pieces, pour them into a frying pan where the onions and garlic are cooked, and fry for 3 minutes.
Add dry wine, a glass of water, tomato paste, salt and place on medium heat for 7-8 minutes.
Mix corn flour with the remaining water and add to the mushrooms. Don't forget to stir periodically.
Add chopped parsley to the finished roast.

Porcini mushrooms fried with sour cream and onion

Required ingredients:

porcini mushrooms - 1 kg;
onion - 200 gr;
butter or ghee - 2 tbsp. l;
sour cream 15-25% fat - 3 tbsp. l;
salt pepper.

Cooking time: 35-40 minutes.

Calorie content: 93 kcal.

Wash, peel and boil porcini mushrooms. Cut them into thin slices or quarters.
Cut the onion into rings. Place it on a heated frying pan. Sauté the onion until soft.
Add porcini mushrooms to the onion, stir and fry over high heat.
When the mushrooms settle well in the frying pan, they need to be salted and peppered to taste.
When the contents of the pan are browned, add a dose of sour cream. Cover with a lid and cook with sour cream until done.
Serve with boiled potatoes or hot buckwheat.

Chicken with mushrooms in the oven will turn out even tastier and juicier if you follow our tips.

Read how to deliciously fry chicken in a frying pan - our step-by-step recipes will help you make the dish even tastier and juicier.

Take note of the recipe for delicious charlotte without eggs.

Honey mushrooms fried with onions

Ingredients:

Mushrooms 600 g
Onions 1 pc.
Green onions 50 g
Garlic 2 cloves
Vegetable oil for frying
Spices to taste
Parsley small bunch
Salt to taste

The process of preparing a dish.

Mushrooms are especially popular during Lent and among vegetarians.

All mushrooms can be divided into four groups, depending on their nutritional value.

The first group is porcini mushroom and milk mushrooms.

The second is champignons, saffron milk caps and fried mushrooms.

The third is chanterelles, morels, honey mushrooms.

The fourth is raincoats, moss mushrooms and oyster mushrooms.

How long to fry mushrooms depends on their type.

Let's figure out how to fry mushrooms so that they turn out really tasty.

How to fry mushrooms - basic cooking principles

The time for frying mushrooms depends on their type.

How long to fry mushrooms: russula, milk mushrooms and saffron milk caps. These mushrooms must be soaked for three to four hours, then dried and fried in a frying pan for forty minutes. They can be fried breaded.

How long to fry russula mushrooms. In addition to soaking, it is advisable to pre-boil the russula for half an hour and then fry for the same amount of time.

How long to fry boletus mushrooms. Porcini mushroom or boletus mushroom is most valued in cooking for its bright taste and aroma. It is pre-boiled for about 20 minutes, after which it is fried for the same amount of time.

How long to fry champignon mushrooms. They do not need to be boiled first. In addition, it is better not to wash the champignons, but to wipe them with a damp cloth, as they absorb water very quickly, which can cause the cooking process to be significantly delayed. The champignons are fried raw for half an hour.

Before frying mushrooms, they need to be properly prepared. As mentioned above, some mushrooms must be pre-soaked, including saffron milk caps, volushki, chanterelles, russula and milk mushrooms. It is also advisable to boil these mushrooms to minimize the risk of poisoning. Russulas are fried only after boiling them in several waters.

So, mushrooms are thoroughly cleaned and washed well, especially wild mushrooms, to get rid of sand and dirt. Then the mushrooms are boiled in lightly salted water. Cooking time depends on the type of mushroom. Basically it is from ten minutes to half an hour.

Boiled mushrooms are placed in a sieve to remove excess moisture. Traditionally, mushrooms are fried with onions. It is chopped into half rings and fried until transparent in hot oil. Then add mushrooms, pepper, salt, mix and fry, stirring constantly, from 15 minutes to half an hour.

Champignons are not boiled before frying. They are cut into slices and placed raw in a frying pan. Fry until lightly browned. At the end, add a little butter to make the taste of the mushrooms tender and fry for another seven minutes. The champignons are salted at the end.

Frozen mushrooms are first dipped into boiling water, lightly salted, and boiled for about five minutes. Then they are thrown into a sieve and transferred to a frying pan. Fry until the moisture evaporates. Add onion, pepper and salt. 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.

You can fry mushrooms in batter or breading of flour or breadcrumbs.

How to fry wild mushrooms in a frying pan

When I pick mushrooms myself, I try to clean them right in the forest. It’s more convenient, at home all you have to do is look it over again and send it to boil or freeze, depending on which one you took and for what purpose. This time I got wild mushrooms that were not the cleanest, so I spread out a newspaper, turned some of it inside out and started sorting through it. I cut off the lower part of the stem, wiped the caps to remove broom and sand, cut them in half and put them in a large container. It is worth saying that mushrooms love cleanliness, so if you want the sorting process to be of high quality, wear dry cotton gloves. With their help, you can easily remove debris from mushrooms, while your hands remain unstained. Pour a whole kettle of boiling water over the prepared mushrooms. If you had a lot of mushrooms and the container is large in size, then naturally you will also need more water. Stir and let stand for a while. You will notice how your mushrooms have turned white, pink and clean.

The remaining debris has settled, so to avoid picking it up again, carefully scoop up the mushrooms. I do this with a small colander. We rinse them again under water and transfer them to the pan. Fill it completely with water, add 3-4 pinches of salt, and let it cook.

After boiling, keep the mushrooms on the stove over medium heat for about 1 hour. Take the time to skim off any foam that has risen. There may be residual debris in it. During the cooking process, be sure to stir the mushrooms and monitor the water level in the pan. If it approaches critical, add more, because you won’t be able to get rid of the burnt smell in the mushrooms later. Place the finished product in a sieve or colander, let the water drain and start frying.

It is most convenient to use a cast iron frying pan. Heat it up, add oil and add mushrooms and finely chopped onions. Note that if you want to cook fried mushrooms with potatoes, then chopped fresh potatoes can be added along with onions.

Stir, fry over high heat until golden brown, both onions and mushrooms. Add salt to taste. Many housewives are interested in how long it takes to fry wild mushrooms in a frying pan. Our mushrooms have already undergone preliminary heat treatment; they are fried for about 15 minutes, if fried with potatoes, then a little more. At the last stage, I add sour cream for taste and aroma. This step is optional; if there is no sour cream, then you can do without it.

Stir and keep the mushrooms on medium heat for about 5 minutes. The dish is ready. You can serve fried wild mushrooms with something meat, or just with boiled new potatoes. Bon appetit!

How to fry mushrooms without oil?

Use fresh mushrooms; stale, slightly dried mushrooms will not have enough moisture for this method of preparation.

For frying, I use cast iron or non-stick anodized aluminum cookware. The main thing is to mix the mushrooms well at the very beginning of cooking so that they do not stick to the hot metal.

Ingredients:

200-400 grams of fresh mushrooms (champignons, cremins, porcini mushrooms).
Salt. (not necessary)

Optional equipment:

Pan
Spatula

Cooking method:

Place chopped mushrooms in a hot frying pan

Peel fresh mushrooms and cut them crosswise into slices half a centimeter thick.
Place a frying pan on the stove and heat it at high temperature.
Place the chopped mushrooms in the pan and stir.
Reduce heat under skillet to medium.

Fry the mushrooms, stirring frequently

As soon as the mushrooms heat up to a certain temperature, they will begin to release moisture abundantly. You want to evaporate more liquid without turning them into crackers. To do this, adjust the temperature under the pan so that they do not dry out or fry too quickly.
The entire frying process will take you about 5-10 minutes.
When almost all the liquid has evaporated, remove the pan from the heat, add a little oil and salt, sprinkle with pepper and chopped parsley and mix well.
You can also use mushrooms prepared this way in other recipes.

Bon appetit!

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