home Audience 6 What can be made from boiled mushrooms. Mushroom dishes

What can be made from boiled mushrooms. Mushroom dishes

Frying is one of the easiest ways to cook mushrooms. Having mastered it, you will be able to make amazingly tasty dishes from any forest products. There are incredibly many recipes for cooking fried mushrooms. Every housewife should take note of some of them.

How to fry mushrooms

First of all, the sequence of processes depends on which category the product belongs to. Some mushrooms need to be boiled first, others can be cooked straight away. You can pour boiling water over them several times and immediately fry the following:

Be sure to find out how to properly fry mushrooms of the variety you have. Butter must be boiled for a quarter of an hour before cooking. This applies to both larch and ordinary varieties. You can fry the russula after boiling them for at least five minutes. Any mushrooms considered conditionally edible can only be cooked in a frying pan when boiled. These include ordinary and conical morels, greenfinches, svinushki, and rows.

Before cooking or directly frying, mushrooms should be sorted and washed. Damaged ones are thrown away, areas with minor damage are carefully cut off. Depending on the type of mushrooms, they are soaked and cleaned using one method or another. It is advisable that mushrooms be fried in unflavored vegetable oil, butter or lard. The fire should be medium. You can drain the released juice or wait until it evaporates on its own. Salt at the very end.

Fried mushroom recipes

You already know the general principles of preliminary preparation of the main ingredient. Next you should talk about what foods, seasonings and sauces mushrooms are combined with. Parsley, dill and basil, onions, and garlic go well with them. You can add sour cream, potatoes, canned vegetables. Some types of meat are excellent, for example, chicken, pork. Mushrooms cooked in batter or breading are very tasty. Remember a few of the most successful recipes.

Butter

These mushrooms are very popular. Fried butternuts turn out crispy, it seems as if they are springy in the mouth. Goes great with sour cream. Butter must be boiled briefly before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky mush. Remember how to cook butter in a frying pan.

Ingredients:

Cooking method:

Clean the boletus and wash it well. Cook in salted water for a quarter of an hour from the moment it boils.
Heat the oil in a frying pan. Place the butter in a colander and fry over high heat for 10 minutes. Don't stop stirring them.
Peel the vegetables. Chop the onion and grate the carrots. Stir in butter. Fry for another 5 minutes. Add some salt.
Season the dish with sour cream, stir and turn off after a minute.

Champignon

The dish prepared according to the following recipe turns out to be very piquant due to the range of spices included in the composition. Fried champignons can be a complement to meat and boiled potatoes. It is worth noting that champignons are the easiest to cook. They do not need to be boiled, soaked, or even peeled before cooking. It is advisable to choose small champignons so that they are well saturated with seasonings.

Ingredients:

Cooking method:

Rinse the champignons thoroughly. Cut each into two halves.
Fry the champignons with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
Transfer the champignons to a deep container. Pour vinegar, add chopped pepper and parsley, and salt. Mix well and serve.

White mushrooms

A very tasty dish that even a beginner can prepare. Porcini mushrooms fried in sour cream are tender, soft, and look appetizing, as you can see by looking at the photo where they are shown. Before cooking, they need to be boiled for 10 minutes, or soaked in salt water for half an hour. This is necessary so that all harmful substances and bitterness are removed from them.

Ingredients:

Cooking method:

Clean and wash the mushrooms. Boil them for 10 minutes. or fill with salt water for half an hour.
Chop the onion. Cut the mushrooms.
Heat oil in a frying pan. Fry the onion until transparent, stirring. Do not cover with a lid.
Add porcini mushrooms and cook for a quarter of an hour. Salt and pepper.
Pour in sour cream, stir the dish. Simmer covered over low heat for a little less than half an hour.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for a family dinner.

Ingredients:

Cooking method:

Wash the milk mushrooms and sort them out. Fill with cold water, add salt, and soak for at least three hours.
Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until the potatoes are fully cooked.

How to fry frozen mushrooms

It's very easy to do. If you picked your own mushrooms, cook them before freezing. At low temperatures, the product can be stored for a very long time without losing its beneficial properties. Before frying frozen mushrooms, you don’t even need to defrost them; you can cook them right away. If you have some of this product in your refrigerator, remember what to do with it.

Ingredients:

Cooking method:

Heat vegetable oil in a frying pan. Place honey mushrooms on it and simmer over low heat for a little more than five minutes. They must be covered with a lid.
Turn the heat to medium. Simmer the honey mushrooms for the same amount of time, but without a lid.
Add chopped onion to the pan.
Potatoes need to be cut into strips. Place it in the pan five minutes after the onion. Fry for a quarter of an hour over medium heat.
Salt the dish, pepper, mix with chopped dill. Fry for a couple more minutes, then remove from heat.

boletus

These are some of the most delicious forest mushrooms. Ripe boletus mushrooms are boiled before frying, and young boletus mushrooms are cooked immediately. The latter are denser and crispier, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or cream sauce. Fried boletus mushrooms are a dish loved by many people.

Ingredients:

boletus - 0.75 kg;
pepper, salt;
garlic – 2 cloves;
vegetable oil – 3 tbsp. l.;
onions - 2 large.

Cooking method:

Clean and wash the boletus mushrooms, remove the sections on the stems. Cook for 20 minutes in salted water.
Cut the boletus into pieces.
Heat oil in a frying pan. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
Place the boletus mushrooms in the frying pan. Fry them, stirring until the excess liquid evaporates.
Cut the onion into half rings. Place it on the frying pan. Stir. Remove the dish from the heat when the onions turn golden.

How to fry dried mushrooms

This product is also very easy to prepare. Before frying dried mushrooms, they are soaked in water for a couple of hours. During this time, they swell, become soft and increase in volume. Soon you will get acquainted with a recipe that suggests cooking them in batter. This dish is very appetizing. Can be served with potatoes, pasta, porridge.

Ingredients:

dry mushrooms – 0.2 kg;
salt pepper;
egg – 1 pc.;
vegetable oil – 2 tbsp. l.;
breadcrumbs - 2 tbsp. l.

Cooking method:

Fill the mushrooms with cold water just above their level and leave for a couple of hours. Then strain them and dry them.
Beat the egg well, add salt and pepper. Place the breadcrumbs into a suitable bowl.
Heat the vegetable oil well in a frying pan.
Dip each mushroom first in the egg, and then in the breading mixture, and place in a frying pan.
Fry without a lid for half an hour, turning on different sides. Make the heat medium.

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, peeled, and the skins are removed from the legs and caps. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavor notes. Fried russulas look great, so you can even serve them on a holiday table. If you don't believe me, take a look at the photo of them.

Ingredients:

Cooking method:

Peel the russula, wash, and chop coarsely.
Chop the onion, chop the greens. Crush the garlic.
Heat vegetable oil in a frying pan. Fry the onion in it until golden brown. Then add the russula and sprinkle them with lemon juice. Fry for a quarter of an hour.
Salt the dish, pepper, add bay leaf and sour cream. Mix the russula. Cook over low heat, covered, for a quarter of an hour.
Before turning off, stir in garlic and fresh chopped herbs.

Oyster mushrooms

Very tasty product. Oyster mushrooms are one of the most commonly found types of mushrooms in stores. They are very easy to prepare. Before frying oyster mushrooms, they do not need to be soaked or peeled. They turn out soft with a slight crunch. You can serve fried oyster mushrooms with any side dish. If you look at the photo of these mushrooms, you will understand that they look great, so they can even be present on the holiday menu.

Ingredients:

Cooking method:

Wash and dry the oyster mushrooms. Cut them into equal pieces.
Peel the vegetables. Chop the onion and grate the carrots. Crush the garlic.
Heat vegetable oil in a frying pan. Fry onions in it. When it becomes translucent, add carrots. Fry over medium heat until the vegetables soften.
Place oyster mushrooms and garlic in a frying pan and stir. Cook for a quarter of an hour.
Salt, pepper, add nutmeg and marjoram. Pour in sour cream, stir, cover with a lid. Remove the oyster mushrooms from the heat after five minutes.

Find out other recipes.

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THE BEST AND SUPER TASTY STEP-BY-STEP MUSHROOMS RECIPES

This section of our website contains recipes and methods for preparing dishes based on “vegetable meat” - mushrooms. This product has enjoyed prestige among gourmets since the times of the royal dynasties in France. The dishes, the recipes for which are offered below, will once and for all make you fall in love with them. Mushrooms are indeed similar in taste to meat, but they are inferior in calorie content. This quality is very valuable for people who want to maintain their appearance, i.e., their shape. However, it should be remembered that mushrooms themselves are quite difficult food for the stomach, so do not overdo it with their consumption.

Your family will appreciate the taste of an exquisite romantic French dish, which is very easy to prepare and does not require a large amount of ingredients. Julienne cooked with chicken legs and mushrooms is not only tasty, but also filling.

Mushroom goulash is very tender and juicy to taste. A wonderful dish that is quick and easy to prepare. It goes especially well with mashed potatoes or rice. Thanks to the addition of vegetables to the goulash, it is easily absorbed by the body.

Unusual mushroom caviar from saffron milk caps is a very simple and not at all difficult dish to prepare. Ryzhiki have their own pleasant flavor that cannot be confused with anything else. Caviar can be consumed as an independent dish or as a side dish.

Mushroom season is just around the corner, but you still don’t know what you can make from such a wonderful product? This recipe will certainly come to your aid in such a case. Each person has several reasons why he should prepare a mushroom pickle.

You can prepare a lot of delicious dishes from mushrooms, but, unfortunately, the tastes of many of them are quite similar. And in food, the natural desire of any person is to enjoy some unforgettable taste. What to do in such a situation?

Do you think that you can savor fried mushrooms only during the “quiet hunting” season - in summer and autumn? And in winter all you can do is remember the taste of this dish and salivate?

Mushrooms are a very delicious product that can be boiled, fried, salted, dried or pickled - it will be equally tasty. But nigella belongs to those mushrooms whose taste is best revealed when pickled or salted.

To prevent a quiet hunt from turning into trouble, always collect only familiar mushrooms. In addition, try not to damage the mycelium so that it can produce subsequent harvests. Tubular mushrooms - porcini mushrooms, aspen mushrooms, boletus mushrooms, moss mushrooms - are best to unscrew from it, and lamellar mushrooms (russula, chanterelles, boletus mushrooms) are best to cut off. Place mushrooms in a basket or other ventilated container.

Forest gifts quickly deteriorate in a plastic bucket or bag. Before you hide the mushroom in the basket, clear it of soil, debris or leaves. Trim the stems of lamellar mushrooms to 2-3 cm. Do not put off processing mushrooms until the next day, even if you are very tired after a walk in the forest. Rest for an hour or two and get down to business. First, go through the contents of the basket - remove all wormy and old mushrooms. Parts damaged by insects must be cut out with a knife. Then scrape the legs and cut off their lower part. Remove the skin from caps covered with mucus (like butterfish, for example). Then rinse the peeled mushrooms intended for frying, salting, boiling or pickling in running water. And those that you are going to dry should not be washed so that they do not absorb excess moisture - they can be cleaned with a brush and lightly wiped with a damp cloth. It is better to boil mushrooms before frying or stewing (chanterelles, white, young aspen and boletus do not need pre-cooking) in several stages: first boil them for 5-7 minutes, drain the water, rinse, and then put them in new (boiling salted) water and cook for 30-40 minutes.

To make the mushroom soup tasty and aromatic, you need to cook it over low heat, without getting carried away with seasonings and salt. The traditional ingredients of this soup are potatoes, carrots, onions, black peppercorns, parsley, and dill. If you love dried porcini mushroom soup, here are a few tips to consider. A quick and effective way to dry is in the microwave. Prepared boletus mushrooms need to be cut, laid out on a plate, placed in the oven, choosing a power of 150-200 W and a time of 20 minutes. After this, you should remove the plate with mushrooms, ventilate the microwave and repeat the drying process (same power and time) two more times. Dried whites are best stored in glass jars with screw-on lids.

For 5 persons: chanterelles - 350 g, potatoes - 8 pcs., garlic - 1 clove, curry, coriander, soy sauce, olive oil, salt

Wash, peel, and coarsely chop the potatoes (small potatoes can be left whole). Lightly fry in olive oil until golden brown. Place in a greased baking dish or deep frying pan. Season with salt and soy sauce. Place in the oven. Bake at 180°C until done. Wash the chanterelles and dry them. Place in a greased frying pan. Season with a pinch of curry and a pinch of coriander. Simmer for 20 minutes. Peel the garlic and pass through a garlic press. Add to mushrooms. Cook for another 4-5 minutes. Place the chanterelles with garlic on the prepared potatoes and bake for another 5-10 minutes. Before serving, you can decorate with herbs.

Calorie content per serving 170 kcal

Cooking time from 60 minutes

7 points

For 4 persons: butter - 200 g, minced beef and pork - 500 g, eggs - 3 pcs., onions - 1 pc., white bread - 1 piece, milk - 0.5 cups, flour - 100 g, vegetable oil, salt, pepper black ground

Wash the mushrooms, dry them, chop them finely. Peel the onion and chop. Fry onions and mushrooms separately in vegetable oil. Boil two hard-boiled eggs. Cool, peel, chop finely. For the filling, combine mushrooms, onions and eggs. Pour milk over a piece of white bread without crust, leave for 15 minutes, squeeze. Combine minced meat, bread and raw egg. Salt and pepper. To stir thoroughly. Form the minced meat into thick cakes. Place 1-2 tsp in the middle of each. mushroom filling. Connect and pinch the edges so that the filling remains completely inside. Roll zrazy in flour, shake off excess. Fry until golden brown in vegetable oil. Place in a baking dish. Add 0.5 cups of salted water. Bake in the oven for 15-20 minutes at 180°C.

Calorie content per serving 310 kcal

Cooking time from 75 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: porcini mushrooms - 150 g, fettuccine pasta - 250 g, hard cheese - 80 g, bacon - 100 g, 20% cream - 200 g, wheat flour - 2 tbsp. l., butter - 50 g, salt

Boil pasta in salted water until al dente. Wash the mushrooms and chop them. Boil for 7-10 minutes in a small amount of water. Melt butter in a frying pan. Add flour. Add salt. Pour in the cream, stir until smooth. Cut the bacon into small cubes. Grate the cheese on a fine grater. Add cheese, mushrooms and bacon to the sauce. Cook, stirring, 4-6 minutes. Place the pasta on plates and combine with the prepared sauce. Before serving, you can garnish with fresh herbs.

Calorie content per serving 390 kcal

Cooking time from 30 minutes

Difficulty level on a 10-point scale 7 points

For 8 persons: porcini mushrooms - 600 g, round grain rice - 350 g, chicken broth - 750 ml, onions - 1 pc., carrots - 1 pc., garlic - 3 cloves, hard cheese - 150 g, butter, olive oil, salt, ground black pepper

Peel the garlic and pass through a garlic press. Wash the mushrooms and chop them. Fry in olive oil for 4-5 minutes. Add garlic. Cook for another 6-8 minutes. Wash the onions and carrots, peel and chop finely. Sauté in butter. Add rice to vegetables and fry for 3-4 minutes. Gradually pour in the heated chicken broth (each portion should evaporate). Cook, stirring, for 25-30 minutes. Salt and pepper. Grate the cheese on a fine grater. Combine cooked rice, mushrooms with garlic, cheese, and a small piece of butter. Mix. Before serving, you can garnish with fresh herbs.

Calorie content per serving 240 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: porcini mushrooms - 200 g, boletus - 150 g, boletus - 150 g, onion - 1 piece, milk - 200 ml, vegetable broth - 350 ml, flour - 30 g, vegetable oil, salt, ground black pepper

Wash the mushrooms, dry them, cut into medium pieces. Peel the onion and chop. Heat oil in a saucepan. Sauté the onion. Add mushrooms. Cook, stirring, for 5-7 minutes. Remove half the mushrooms. Add flour to the pan with the mushrooms and onions and fry for another 1-2 minutes. Pour in milk and vegetable broth. Bring to a boil over low heat. Transfer the mixture to a blender and grind until pureed. Salt and pepper. Pour into plates. Add the remaining fried mushrooms to each serving and stir. Can be served with chopped herbs.

Calorie content per serving 105 kcal

Cooking time from 35 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: butter - 200 g, chicken fillet - 300 g, hard cheese - 100 g, onions - 150 g, sour cream - 50 g, milk - 200 ml, flour - 150 g, eggs - 1 pc., baking powder - 0.5 tsp l., sugar, vegetable oil, salt, ground black pepper

Combine cold milk, 200 ml hot water, egg. Add a pinch of salt and sugar, flour, baking powder and 1 tbsp. l. oils Mix thoroughly with a whisk. Fry the pancakes from the prepared dough in a frying pan with vegetable oil. Finely chop the chicken fillet. Wash the mushrooms and onions, peel and chop. Sauté onion in vegetable oil. Add chicken and mushrooms to the onions and fry for 15 minutes. Grate the cheese on a fine grater. Add to the filling with the fried ingredients. Salt and pepper. Mix. Place the filling on each pancake. Fold into an envelope so that all the filling is inside. Place the pancakes in a baking dish. Grease each one with sour cream. Bake in the oven for 15 minutes at 180°C.

Calorie content per serving 360 kcal

Cooking time from 45 minutes

Difficulty level on a 10-point scale 8 points

For 10 persons: wild mushrooms (any) - 250 g, pickled cucumbers - 4 pcs., potatoes - 5 pcs., celery root - 200 g, carrots - 1 pc., onions - 1 pc., vegetable oil, salt, ground black pepper

Wash the mushrooms, dry them, peel the stems. Place in a saucepan with 2 liters of water. Bring to a boil, skim off foam. Remove the mushrooms and chop finely. Wash the potatoes, peel them, cut them into cubes. Place in mushroom broth. Cook until half cooked. Wash, peel and chop onions, carrots, celery. Sauté the onion in vegetable oil. Add carrots and celery. Simmer for 10 minutes. Place mushrooms with vegetables. Salt and pepper. Bring to readiness. Send vegetables to potatoes. Cook for 5-8 minutes. Cut the pickled cucumbers into strips and add to the soup. Cook for another 3-5 minutes. Remove from heat. Let it brew for 25-30 minutes. Pour into plates. You can decorate with fresh herbs.

Calorie content per serving 95 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 8 points

For 2 persons: chanterelles - 150 g, eggs - 4 pcs., sour cream - 4 tbsp. l., onion - 1 pc., vegetable oil, salt, ground black pepper

Wash the chanterelles, dry them, chop them. Peel the onion and chop finely. Sauté in vegetable oil. Add mushrooms to the pan. Add salt. Fry for 5 minutes. Combine eggs with sour cream. Beat. Salt and pepper. Pour into the pan with the mushrooms. Cook, stirring, until eggs are set. Before serving, you can garnish with fresh herbs.

Calorie content per serving 185 kcal

Cooking time from 20 minutes

Difficulty level on a 10-point scale 6 points

Choose the best mushroom recipes on the site. Prepare delicious light salads, incomparable savory appetizers, excellent sauces, rich soups, pates, caviar, or add amazing taste to main courses. Salt, fry, marinate or sushi mushrooms. Try new ones or learn recipes for classic dishes from russula, milk mushrooms, boletus, saffron milk caps, champignons, oyster mushrooms and many other wonderful mushrooms.

Mushrooms are a valuable source of proteins, vegetable fats and a delicious food. But they must be chosen with the greatest care. It is not enough to select only edible mushrooms from the forest. It is necessary to prepare them fresh, without allowing them to dry out or spoil. You should not pick mushrooms after a long drought. Due to lack of moisture, they may contain high concentrations of toxic substances. Do not pick mushrooms near roads and highways.

Interesting recipe:
1. Peel fresh porcini mushrooms. Rinse.
2. Cut into small pieces.
3. Blot lightly to remove excess moisture.
4. Pour olive oil into a saucepan or frying pan.
5. Heat it well.
6. Add mushrooms and, stirring all the time, cook for about 10 minutes.
7. Finely chop the garlic.
8. Add to mushrooms.
9. Pour in the fortified wine.
10. Simmer for another 15 minutes. Then add a little lemon juice, salt and pepper to the fried food.

Five fastest recipes:

Helpful Tips:
. Sherry is best suited for this dish.
. Before serving, mushrooms fried in wine can be sprinkled with finely chopped herbs.
. You can offer sour cream or heavy cream as a sauce for the dish.
. The dish goes well with spaghetti, rice, and meat dishes.