Dear readers!

We were lucky, in the summer we collected a lot various mushrooms, including whites. Porcini, the most desired mushroom for mushroom pickers. Therefore, regardless of the time of year, I can cook my favorite dish, white, fried mushrooms with onion.

I dry the collected mushrooms and also freeze them. I freeze it in two ways, the first is to boil and freeze, the second is to freeze fresh. Of course, it's best to fry fresh mushrooms, but I want to try them in winter too. That’s when I use fresh frozen mushrooms for frying. For frying, I try to freeze porcini mushrooms, although in winter any other mushrooms will do just fine.

INGREDIENTS:

• 1 kg porcini mushrooms
• 2 onions
• vegetable oil

How to fry mushrooms with onions?

PREPARATION:

If we fry fresh mushrooms, we clean them of forest debris, sand and rinse them very well.

If frozen fresh, then defrost and also wash well.

Again, there are two options: you can boil the mushrooms for 10-15 minutes, or you can immediately fry them without boiling them. I like the second option better. Mushrooms in the second case, in my opinion, are tastier, more appetizing in appearance and the aroma of mushrooms is better preserved in them.

Place the prepared mushrooms in a preheated frying pan, salt them so that they release water faster and evaporate them over medium heat. We do not pour oil.

While the mushrooms are evaporating, peel the onion, rinse it and cut it into half rings.

When all the moisture in the mushrooms has evaporated, add vegetable oil. Fry the mushrooms over high heat until the mushrooms are browned. Then turn down the heat and add onions to the mushrooms. Continue frying over medium heat. Do not go far, stir constantly, otherwise the onion will burn. As soon as the onions turn golden, the mushrooms are ready.

You can serve them with any potatoes, , , but I like to eat porcini mushrooms just with a crust fresh bread to experience all the taste and aroma of this easy-to-prepare but very tasty dish.

Mushroom frying with onions can be an addition to meat dishes, various side dishes, or just a piece of aromatic fresh bread, so use all the following recipes guided by your own culinary instincts.

Fried Mushrooms with Caramelized Onions Recipe

If you're not lazy, you can take fried mushrooms and onions to the next level by spending a little time caramelizing the onions and sipping on a quarter glass of white wine. Place a portion of this fried mushroom on top of the steak, mix with freshly boiled or boiled potato wedges, and your dinner will be as good as the restaurant one.

Ingredients:

• champignons - 290 g;
• onions - 180 g;
• soy sauce - 10 ml;
• dry white wine - 60 ml;
• garlic clove.

Preparation

Since mushrooms are able to absorb moisture like a sponge, you should not wash them with running water, just wipe them with a damp cloth. Based on their size, the mushrooms can be chopped or left whole.

Pour a little oil into a saucepan and saute the onion rings in it. The latter must be cooked over low heat until they acquire a caramel color and become soft and sticky. In the final 30 seconds, add the chopped garlic clove, and as soon as you hear its aroma, add the mushrooms. When all the moisture from the mushrooms has evaporated, pour in the wine mixture soy sauce, evaporate the liquid by 2/3. A portion of fresh herbs and you’re ready to serve!

Fried mushrooms with onions and sour cream

If you are lucky enough to harvest wild mushrooms, then do not miss the chance to try this recipe on them. Here we use chanterelles as the base, but they can easily be replaced with any wild mushrooms, and in extreme cases, available oyster mushrooms or champignons.

Ingredients:

• chanterelles - 350 g;
• butter - 35 g;
• purple onion - 60 g;
• cream - 150 ml;
• lemon juice - 15 ml.

Preparation

After peeling the chanterelles, melt the butter in a saucepan and add the mushrooms and onions. After 8 minutes, when the onion rings have softened and the mushrooms begin to brown, pour the cream over the dish and let it simmer until thickened. Finally, pour lemon juice over the dish.

Fried mushrooms with green onions and carrots

Ingredients:

• mushrooms - 140 g;
• carrots - 60 g;
• garlic cloves - 2 pcs.;
• cream - 30 ml;
• wine vinegar - 10 ml;
• a sprig of tarragon;
• green onion feathers - 1 bunch.

Preparation

After heating a little vegetable oil in a saucepan, sauté the carrots cut into strips until half cooked. Add mushrooms and a sprig of tarragon to the carrots. When the mushrooms have given up all their moisture and the pan is dry, deglaze it with vinegar and cream, and at the end of cooking, add a handful of chopped green onions.

If desired, fried mushrooms with onions can also be cooked in a slow cooker; for this, all the above procedures should be done using the “Baking” mode.

If we talked about previous dishes in the context of appetizers or additions to main courses, then the following recipe itself becomes a full-fledged hot dish that can be cooked on a quick fix and accompany with your favorite side dish.

Ingredients:

Fried porcini mushrooms with onions can be either an independent dish or an addition to a complex side dish or roasted meat. You can learn how to cook fried porcini mushrooms with onions on this page. Here are presented a variety of ways to prepare dishes with extraordinary organoleptic properties. Choose a recipe for fried porcini mushrooms with onions, cook new types of dishes with pleasure and look at the photo for serving options. In particular, you can supplement the frying with sour cream or cream sauce, sprinkle with fresh finely chopped herbs.

Fried porcini mushrooms

Fresh mushrooms are the most delicious when fried: they are juicy, aromatic and pleasant to the taste. The caps of young, but fairly mature, freshly picked mushrooms are especially good for this. To cook mushrooms, it is better to use dehydrated fats: vegetable oil, rendered pork fat.

Margarine and butter contain a lot of water (16%) and milk proteins, which splatter and burn.

Fried mushrooms are served with fried or boiled potatoes, vegetable stew and various salads. In most cases, dishes from fried mushrooms They are the main food and replace meat and fish dishes, less often they are used as a side dish for meat and fish dishes.

Fried potatoes with porcini mushrooms and onions

To prepare fried potatoes with porcini mushrooms and onions, you will need the following ingredients:

• 150 g fresh porcini mushrooms
• 300 g potatoes
• 20 g lard
• 10 g butter (or 15 g ghee)
• 50 g onion

Peel the potatoes and cut into cubes (circles, slices or small cubes). Fry it with fat, turning it over until it browns completely. Sprinkle with salt after it is lightly fried. Chop the onion, fry in a little oil and mix with the potatoes. Place finely chopped mushrooms and fried in the remaining oil on top.

Porcini mushrooms fried with onions and sour cream

Compound:

• 40 g dried white mushrooms
• 1 glass of milk
• 2 tbsp. spoons of butter
• 1 tbsp. spoon of sour cream
• 1 onion
• 1 teaspoon of tomato or 1 tbsp. spoon of spicy tomato sauce
• 1 teaspoon flour
• parsley or dill

To prepare porcini mushrooms fried with onions and sour cream, sort out the boletus mushrooms, rinse well, soak in hot boiled milk, let swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add tomato, preheated with oil, sour cream and sautéed finely chopped onions, add salt, stir and reheat. Serve sprinkled with finely chopped parsley or dill, with fried potatoes and fresh vegetable salad.

Fried porcini mushrooms.

Wash the peeled porcini mushroom caps, cut into large slices (do not cut small caps) and cook for 5 minutes in salted water.

Remove the mushrooms with a slotted spoon and let the water drain, then roll them in flour and fry in butter or lard until they are browned.

Add onions fried in oil, pour in sour cream and bring to a boil.

Boiled porcini mushroom caps can be moistened with beaten egg, rolled in breadcrumbs, fried in oil, then put in the oven and cooked until cooked.

When serving, drizzle with melted butter.

You can serve mashed potatoes or fried potatoes as a side dish.

Compound:

• porcini mushrooms – 500 g
• flour – 0.5 cups
• butter or lard - 1 tbsp. spoon
• sour cream – 0.5 cups
• onion – 1 pc.

Cooking time for porcini mushrooms fried with onions

Wash the peeled mushrooms, boil, cut into thin slices, add salt, fry in oil and mix with separately fried onions. When serving, sprinkle with parsley or dill. You can add fried potatoes to the prepared mushrooms.

The total cooking time for porcini mushrooms fried with onions is approximately 40 minutes, including the preparatory stage.

Compound:

• mushrooms – 500 g
• onion – 1 pc.
• oil – 3 tbsp. spoons
• Pepper
• Greenery

Fried porcini mushrooms with potatoes and onions

Peel the mushrooms, rinse and cut into slices. Cut the bacon into strips. Heat some of the bacon in a frying pan and fry the onion in it. Add mushrooms and simmer until done. Boil the potatoes, cut into cubes and fry with bacon so that you get a golden crust. Mix mushrooms with potatoes, add salt to taste, add cumin and fry for a few more minutes. Before serving, sprinkle fried porcini mushrooms with potatoes and onions with dill, green onions and parsley.

Compound:

• fresh mushrooms – 500 g or canned mushrooms– 250 g
• lard – 50 g
• potatoes – 8-10 pcs.
• onions – 1–2 pcs.

Dried mushrooms, fried in sour cream.



Sort out the dried porcini mushrooms, rinse well, pour in hot boiled milk, wait until the milk is completely absorbed, and chop. Lightly fry chopped mushrooms with onions, pour in sour cream, boil, sprinkle with herbs or onions.

Compound:

• dried mushrooms – 40–50 g
• oil – 1 tbsp. spoon
• sour cream – 1–2 tbsp. spoons
• milk – 0.5 cups
• green onions
• greenery

Fried boletus (ceps).



Compound:

• 1 plate of peeled boletus mushrooms
• 1/2 cup flour
• 1 tbsp. spoon of butter or lard
• 1/2 cup sour cream
• 1 onion

It is best to fry the caps. Wash the peeled caps, cut into large slices (do not cut small caps) and cook for 5 minutes. in salted water. Remove the caps with a slotted spoon and drain, then roll them in flour and fry in butter or lard until they are browned. Then add the onion fried in oil, pour in sour cream and, heating, bring to a boil. Boiled mushroom caps can be moistened with beaten egg, rolled in breadcrumbs, fried in oil, then put in the oven and finished cooking. When serving, drizzle with melted butter.

Serve with mashed potatoes or fried potatoes.

Fried caps of fresh porcini mushrooms.



Components:

• 600 g fresh mushroom caps
• 3–4 tbsp. tablespoons vegetable oil or fat
• 4–5 tbsp. spoons of flour
• pepper

Peel freshly picked mushrooms dry. (If the mushrooms need to be washed, then they need to be dried on a napkin.) Cut off the stems of the mushrooms and use them to prepare some other dish. 

Heat the fat so that it smokes slightly, dip whole mushroom caps into it, lightly brown first on one side, then on the other. (If the mushrooms crumble, roll them in flour. It adds some dryness to the surface of the mushrooms.) Place the fried mushrooms on a dish, sprinkle with salt and pour over the remaining fat after frying. Serve the dish with fried or boiled potatoes and a salad of raw vegetables.

is a very popular dish in many countries around the world. How to properly fry mushrooms so that they retain their excellent taste? Let’s make a reservation that you can fry both fresh mushrooms and dried or frozen ones.

You will hardly surprise anyone with the huge assortment of mushrooms in modern stores. Of course, mushrooms collected in the forest by experienced mushroom pickers are much tastier than store-bought ones. But if there are no mushroom pickers in the family, then buying them in the store is a way out. Frying such mushrooms is quite simple, and this process will not take much time. Just don’t leave the pan with mushrooms unattended.

Cooking fried mushrooms with onions

You should take two or three medium-sized onions and chop them. Then you need to heat refined vegetable oil in a frying pan and put a third of the chopped onion into it. It is necessary that the aroma of the onions transfers into the oil, and the mushrooms absorb this aroma during frying. It is enough to fry the onion for about three minutes.

If the onions in the frying pan have already reached the desired condition (lightly fried), then you need to turn up the heat and pour the mushrooms into another frying pan. The mushrooms are not poured out in portions, but all at once, warmed up and slowly mixed with the onions. It is not recommended to cover a frying pan with mushrooms: the mushrooms immediately release juice and excess moisture should be allowed to evaporate. When the mushrooms are warm enough and boiling, you need to reduce the heat. Here you need to be very careful, not to leave the frying pan unattended, because the water evaporates quite quickly. Yes, and you have something to do while stewing mushrooms: it is advisable to grind the pepper right over the frying pan, fried mushrooms with onions turn out very fragrant!

Finally, all the excess liquid has evaporated from the frying pan, now you can add the rest of the onion to its contents, mix thoroughly and cover the dish with a lid. You need to keep the heat as low as possible, remove the lid from time to time, and stir the mushrooms. When stirring, the spatula or spoon should slide freely along the bottom of the pan. What to do if the product starts to burn and stick to the dishes? Without hesitation, you need to stir, take a taste test and turn off the heat if the dish is ready. But, if the fried mushrooms still need to “cook” a little, add oil or hot water to the frying pan.

Salt fried mushrooms with onions should be about two minutes before the end of frying.

The onion that was put into the Bergner pan with mushrooms was boiled, but the one that was used later remained intact and crispy.

Goes great with:

• with cabbage
• with potato
• with pasta

So, fried mushrooms with onions ready. They can even be added to any porridge. They can be a fragrant filling for pies, dumplings, and pizza. Here is yours culinary fantasy can play out in full force!

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