Note to the hostess: fried mushrooms

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Mushrooms can be called universal mushrooms. How they just don’t cook: they boil, and dry, and freeze, and the most beloved of all, because the tastiest of all, are fried mushrooms. They can be cooked for dinner, or you can save them fried for the winter.

Frying fresh mushrooms

Start with how to cook harvested mushrooms so you can eat them right away. Fried mushrooms are usually cooked with potatoes, but if there are a lot of mushrooms, you can simply pour them with sour cream and season with garlic.

You will need mushrooms, vegetable oil, s alt and black pepper to taste, garlic, dill, sour cream. Depending on where you picked the mushrooms and what condition they are in, some pre-treatment is needed. Mushrooms are sorted, cleaned of dirt, washed. The legs will have to be removed as they are too tough for frying. If it's a pity - cook the broth with mushroom legs.

Very clean mushrooms can not be washed. When mushrooms retain the smell of the earth and trees on which they grew, the dish turns out to be especially tasty. But decide at your own risk. This can only be done with young, unspoiled mushrooms collected in an ecologically clean area.

You willdo you pre-boil mushrooms? Fried mushrooms without boiling are tastier, but old mushrooms must be boiled. Boil for about 20 minutes in water with a medium s alt content (you can add s alt to taste during frying).

And how much to fry mushrooms? This can take anywhere from 20 to 40 minutes, depending on whether or not you have boiled the mushrooms beforehand, as well as the amount of product and the amount of moisture. When a lot of mushrooms get into the pan and they contain a lot of liquid, the cooking time is greatly increased. Mushrooms will not be fried, but stewed in their own juice. We don't need it. Therefore, put the mushrooms first on a heated dry frying pan and, stirring so as not to burn, evaporate moisture from them.

Now you can add oil and fry until done. If you are going to add seasonings (black pepper, garlic, allspice), do this a couple of minutes before removing the pan from heat. Seasonings must be heated to release flavor and aroma, but prolonged cooking destroys them.

If you are making honey mushrooms fried with potatoes, it is better to cook everything separately and mix already on a plate.

Preparing for the winter

For the winter, you can store mushrooms in jars, fried in melted butter. They are prepared according to the same principle as homemade stew: fat prevents mushrooms from spoiling in a jar, prevents pathogens from entering there.

Pour oil into a deep frying pan, heat it, add s alt at the rate of 1 teaspoon per 1 kg of oil. Sliced into piecesmedium-sized mushrooms are poured into oil and fried until the white steam stops coming out, and then another 10 minutes.

With the help of a skimmer, the mushrooms are transferred to sterilized liter jars. Make sure there are no air bubbles inside. From above, fried mushrooms are poured with the rest of the oil and wait until the mushrooms in the jar cool down. Since the oil will decrease in volume after cooling, it must be added to the jar.

When everything has completely cooled down, the workpiece is covered with plastic lids and stored in the refrigerator.