How much to cook mushrooms for soup how to fry fresh mushrooms, cook properly and tasty

Champignons - the most common and safe type of mushroom. They grow well in greenhouses, so you can buy them fresh all year round. Mushrooms are especially valuable for vegetarians and people seeking to lose weight: with a protein content of 4.3 g and an almost complete absence of carbohydrates, their calorie content is only 27 kcal.

Did you know that mushrooms can be eaten raw and do not need to be fried? Italians do just that: they use them fresh in salads. Mushrooms are not fried for pizza either - they remain soft, juicy and exude the famous aroma of Italian pizza with mushrooms.

How to choose

The main secret of delicious champignons from the store is their freshness. How long do such mushrooms stew? Old mushrooms after cooking will resemble the sole. When buying, pay attention to four important nuances.

1. Hat color. It must be homogeneous. The cap of champignons is often white, may have a cream or brownish tint. A good mushroom has no blackened or damaged areas on it.
2. Elasticity. The mushroom should not be lethargic. Press the hat with your finger: if the dent is straightened quickly, the champignon is fresh. If the mushroom is soft and poorly restores shape, do not buy it.
3. Plate color. The older the mushroom, the darker the plate under the hat. In young champignon they are light: white, pinkish, may be cream in color. If the plates are dark brown or completely black - the mushroom is old.
4. Smell. A good champignon smells like anise. There should be no shades of mold, rot or other extraneous odors.

How much and how to fry mushrooms in a pan: 4 recipes

The recipes of fried champignon can not be counted. And variations in frying time, additional ingredients, spices, too. We describe the most popular ways of frying champignons in a pan: in pure form, with onions, potatoes and sour cream. But first, mushrooms must be properly prepared.

Subtleties of preparation

The taste of the finished dish largely depends on how well you prepared the mushrooms for frying. And here is how to do it.

• Wash. Mushrooms, like a sponge, absorb water, so act quickly and in no case soak the champignons. Just rinse off dirt under running water.
• Dry. You need to get rid of excess moisture, otherwise when laying mushrooms in hot oil, the water will start to “shoot”. Lay the champignons on a towel and pat dry on all sides. Or throw in a colander for a quarter of an hour.
• Chop. The speed of cooking mushrooms depends on the thickness of the plates. The thicker the pieces, the longer they will have to fry, and the more oil they absorb. Cut large specimens into two parts and each half into plates. If the mushrooms are ripe, then cut only the hats, and the legs can then be used, for example, to prepare mushroom soup. Quite small champignons can be cut into quarters or half.
• Fry immediately. Upon contact with air, mushrooms quickly darken and lose their attractiveness.

Canned and frozen champignons can also be fried. Canned at the same time must be washed from brine, in which there is vinegar. Frozen do not even require defrosting - just cut and put in a pan.

In pure form

Features. This is usually how fried mushrooms are prepared for salads and complex snacks. It is important not to “go too far” with the oil - it should completely cover the bottom of the pan with a thin layer. If there is too much oil, the mushrooms will absorb it and it will turn out to be very greasy.

Ingredients:

• champignons - 0.5 kg;
• seasonings - any to your taste;
• cooking oil (sunflower or olive).

How to cook

1. Prepare the mushrooms: wash, dry and chop.
2. Heat the pan and pour oil.
3. Wait until a light smoke comes from the oil - it means that it has warmed enough.
4. Gently lay the mushrooms. Do not “flop” them on a frying pan - hot oil can splash right on you.
5. Do not mix mushrooms at once - a thin crust should “seize”. The moisture will remain inside the plate and the mushrooms will turn out juicy and soft.
6. Do not salt right away - from salt the mushrooms will begin to actively give juice.
7. If the plates are thin, then fry them for literally two or three minutes, no more. Otherwise, you risk overcooking them. If the slices are relatively large, then fry the mushrooms until cooked - longer after boiling the liquid, wait another five minutes.
8. At the very end, salt and season to taste.

With onion

Features. Fried onions emphasize the taste and aroma of mushrooms. This combination has long been a classic. This dish can be served as a snack, or used as a filling for pies. And you can add to vegetable soup, and you get a quick mushroom soup without boiling mushrooms. And here's how to fry mushrooms with onions.

Ingredients:

• champignons - 0.5 kg;
• onion - 2 pcs;
• cooking oil (sunflower or olive);
• seasonings - to your taste.

How to cook

1. Heat the pan.
2. Heat the oil to a haze.
3. Pour the chopped onion (half rings or quarters of the ring).
4. Fry the onions until transparent.
5. Add chopped champignons to the pan.
6. Fry until tender.

Fry fresh champignons, as well as canned ones, need about five to ten minutes, depending on the thickness of the plates. The thinner the mushrooms are sliced, the faster the liquid boils away and the cooking process goes faster. If you are planning to fry frozen champignons, then the frying time will increase by another five to ten minutes.

With potatoes

Features. This taste has been familiar to us since childhood. And with all the apparent simplicity, each mistress has her own recipe, special. Here is one way to fry potatoes with mushrooms. The secret is that mushrooms are fried separately.

Ingredients:

• champignons - 0.5 kg;
• onion - 1 pc;
• potatoes - 500-800 g;
• cooking oil (sunflower);
• seasonings - to your taste.

How to cook

1. Heat the oil in a frying pan to a haze.
2. Fry the onion (cut into half rings or quarters) until soft and a golden hue appears.
3. Add chopped champignons.
4. Fry until a blush appears.
5. Season with salt and season to taste.
6. Transfer the champignon and onion into another bowl.
7. Add a little more oil to the pan and heat to a haze.
8. Put chopped and dried (otherwise the oil will “shoot”) the potatoes.
9. Do not mix immediately - let the bottom layer of the potato brown.
10. Shuffle.
11. Season with salt and season to taste.
12. Fry until tender.
13. Put the fried onions and mushrooms back into the pan with potatoes.
14. Shuffle.

With sour cream

Features Another version of the "classics of the genre." It is important to add sour cream at the end, and not at the beginning of cooking, otherwise you will get mushrooms stewed in sour cream. Here is the recipe for the right fried mushrooms with sour cream.

Ingredients:

• champignons - 0.5 kg;
• onion - 2 pcs;
• garlic - 2 cloves;
• cooking oil (sunflower or olive);
• seasonings - to your taste;
• sour cream - 1 tbsp;
• fresh herbs to taste.

How to cook

1. Heat the oil until a haze appears.
2. Fry the onion until a blush.
3. Add chopped mushrooms.
4. Fry until tender.
5. Season with salt and season to taste.
6. Turn off the fire.
7. Stir in sour cream, herbs, chopped garlic.
8. Close the lid - let the ingredients “make friends”.

The same recipe can be prepared with chicken. Then the pieces of chicken are fried in the same pan after the onion (remove the onion), then the chicken is taken out and the mushrooms are fried. Then everything is combined and seasoned with sour cream, garlic and herbs.

other methods

You can fry mushrooms not in a pan with oil, but, for example, in the oven. Or make an even easier option - grilled mushrooms. But first you need to pickle them.

Marinades

Marinade is a specially selected composition containing softening ingredients and seasonings. Aged marinade products cook faster, have a special aroma and taste. There are a lot of marinades for champignons. And you can invent the same amount yourself. We will give some recipes - they are described in the table below.

Table - Marinades for champignons

On the grill

This option is a find for picnics: fast and very tasty. And the aroma of bonfire gives a special piquancy. You can fry mushrooms on the grill with the grill, greasing it with oil. You can string whole mushrooms on skewers or skewers, like barbecue.

In the oven

And you can please yourself with fragrant mushrooms without leaving your home. Marinate the mushrooms in any way you like. You can string them on skewers and lay them on the edges of a container of a suitable size with high sides. And you can put it on the grill - if your model has the "Grill" function.Another option: put them with their hats down in the baking dish, slightly greasing the bottom with vegetable oil. Baking time - about 20 minutes at a temperature of about 200 °.

In the grill pan

Cut the mushrooms into slices and marinate. Lubricate the hot grill pan with refined vegetable oil with a silicone brush and fry the mushrooms for five to seven minutes on each side until a blush is obtained. Sprinkle with chopped herbs and enjoy.

The described recipes are not strict. You can “tune them for yourself”, change the proportions of the ingredients, vary the cooking time to your tastes. The main thing is that you like the result. Or maybe you will come up with your own way how to fry mushrooms: in a pan or using another device. Experiment and be sure to find your own special recipe.

Reviews: “I cook from mushrooms ... kebab”

I always used the classic recipe for frying - with sour cream, this is a win-win option on weekdays and on public holidays, my homemade gobble up such mushrooms with pleasure. But recently I began to follow a low-calorie diet, I want to lose weight by the summer, so now I will master the cooking in a wok pan. I think it will be no less tasty.

Elena http://www.milosskaya.ru/vegeta/393-tri-sposobobopozharit-shampinony.html#ixzz4wo3sPhnO

Quite tasty kebab is obtained from champignons, especially since in composition they are similar to meat. I add a little vinegar for acidity and softness. It turns out like barbecue from meat, and instead of sauce I use sour cream.

Dmitriy http://notefood.ru/pitanie/obshhie-voprosy/zamarinovat-shampinony-dlya-zharki.html

The simplest and most proven recipe is to take a spoonful of mayonnaise, add a little salt, pepper, dry herbs (French, Italian or whatever) to it, then directly spread whole mushrooms with this “dressing”, all into the mold and in the oven for 20 minutes (you can more or less, as you like).
You can take sour cream instead of mayonnaise.

Natasha Molodets, http://eka-mama.ru/forum/part88/topic85817/?PAGEN_1=2

Other vegetable recipes