How to fry mushrooms? Fried frozen and dried mushrooms. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
In the mushroom season, you just want to cook something delicious, mushroom. But besides this, we must not forget about the preparation of mushrooms for future use, such as freezing, conservation, drying. Then you can feast on mushroom dishes all year round. So, today we will cook fried forest mushrooms with onions, but we will not cook fresh fruits, but frozen and dried ones.
For the recipe, you can use any varieties of forest mushrooms: white, chanterelles, honey agarics, milk mushrooms and others. Each variety can be used either dried or frozen. In addition, you can additionally use fresh mushrooms for the dish. Greenhouse mushrooms or oyster mushrooms are also suitable. They will add additional aroma and flavor.
You can serve such a treat as an independent dish as a cold or hot snack. It can also be in the form of a dressing for a side dish: potatoes, pasta, porridge. In addition, such mushrooms can become a filling for pies, pies, pancakes and dumplings. They are used for casseroles, lasagna, julienne, etc. Take this universal recipe into service, it will help you out more than once.
- Caloric content per 100 g - 40 kcal.
- Servings - 2
- Cooking time - 40 minutes
Ingredients:
- Frozen milk mushrooms or other forest mushrooms - 400 g
- Vegetable oil - for frying
- Dried white or other mushrooms - 50 g
- Onions - 1 pc.
- Ground black pepper - a pinch
- Salt - 1 tsp or to taste
Step by step preparation of fried frozen and dried forest mushrooms with onions, recipe with photo:
1. Remove the frozen mushrooms from the freezer and defrost slightly. Transfer them to a strainer and rinse under running water. Those mushrooms that have remained frozen, they will thaw under water. Then leave them in a sieve to drain all the water. Blot them dry with a paper towel and cut into slices.
2. Peel the onions, wash and chop into thin half rings.
3. Pour boiling water over the dried mushrooms and leave to infuse and swell for 15-20 minutes.
4. Remove the dried mushrooms from the brine and cut them into strips. You can not pour the brine, but strain through a sieve and use for stew or soup.
5. Heat vegetable oil in a skillet and add all mushrooms and onions.
6. Saute food over medium heat, stirring occasionally.
7. Season the mushrooms with salt and pepper and cook until golden brown. Add vegetable oil as needed.
8. Serve ready-made mushrooms to the table or store in a refrigerator in a plastic container under a lid for up to 3 days.
Note: frozen mushrooms are usually cooked before being sent to the freezer. To do this, they are boiled, changing the water 2 times. So bitterness, sand, dust, debris will leave the mushrooms.
See also a video recipe on how to properly fry a porcini mushroom.
