Frying recipes for cooking porcini and black mushrooms

Frying milk mushrooms in our country has long been considered the highest achievement of culinary excellence. After all, not all recipes for frying mushrooms guarantee that the mushrooms will not be very bitter when ready. We offer you to learn about how mushrooms are roasted at home using various options for pre-treatment of raw materials.

The preparation of mushroom mushrooms for frying begins with a careful selection of suitable specimens, their cleaning and soaking. In the future, the preparation of hot mushrooms is divided into two stages: frying until golden brown and dressing with a suitable sauce. The frying of black mushrooms has a special taste, as they retain their elasticity and pleasantly crunch even when cooked. Also try the recipes for making hot white mushrooms: in this case, the combination with potatoes and sour cream will be ideal. Delicious, nutritious and juicy.

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How to fry milk mushrooms so that they do not taste bitter

We offer you to learn how to properly fry fresh milk mushrooms, what can be used for this. Fresh mushrooms are the most delicious when fried: they are juicy, fragrant and palatable. Hats of young, but quite mature, freshly picked mushrooms are especially good for this. For cooking mushrooms, it is better to use dehydrated fats: vegetable oil, melted pork fat. Margarine and butter are high in water (16%) and milk proteins, which splatter and burn. It is recommended to fry mushrooms just before serving: they are especially tasty when hot. We will talk about how to fry milk mushrooms so that they do not taste bitter later in this article. For now, back to the side dishes.

Before frying mushrooms, you need to prepare all the necessary side dishes. Fried or boiled potatoes, stewed vegetables and various salads are served with fried mushrooms. In most cases, dishes from fried mushrooms are the main food and replace meat and fish dishes, less often they are used as a side dish for meat and fish dishes. It is better to cook casseroles from mushrooms boiled in their own juice (or in water) or dried: fresh mushrooms release too much liquid during baking and take up a lot of space.

Recipe for cooking and frying raw milk mushrooms

Before frying raw milk mushrooms according to the recipe, you need to prepare all the ingredients:

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

[ »»] We will tell you in great detail about how to cook and fry mushrooms. Freshly harvested milk mushrooms should be cleaned dry. (If the mushrooms need to be washed, then they must be dried on a napkin.) Cut off the legs 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 gives some dryness to the surface of the mushrooms.) Put the fried mushrooms on a dish, sprinkle with salt and pour over the fat remaining after frying. Serve with fried or boiled potatoes and raw vegetable salad.

Recipes for frying dry mushrooms

Ingredients for frying dry mushrooms are the following products:

• 9-10 large dried mushrooms
• 250 ml of milk
• 1 egg
• 4–5 st. tablespoons of ground breadcrumbs
• 3–4 tbsp. spoons of fat
• water
• salt
• pepper.

Recipes for frying dry mushrooms, all as one, are advised to take the following steps. Rinse the mushrooms thoroughly and soak for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The decoction is used to make a soup or sauce.) Sprinkle the mushrooms with seasonings, dip in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown. Serve with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

How to cook mushrooms for frying

Ingredients:

• 500 g fresh mushrooms
• 3–4 centuries spoons of flour
• 1 egg
• 2–3 tbsp. tablespoons of ground breadcrumbs
• fat
• salt
• pepper.

First, we suggest learning how to properly cook mushrooms for frying: To do this, clean the mushroom caps, cut the more fleshy ones into large thin (no more than 1 cm thick) slices, salt and pepper. Roll the mushroom slices in flour, then dip in the beaten egg and finally roll in the ground breadcrumbs. They are pressed against the mushrooms with a wide knife. Fry the mushrooms in a large amount of fat, browning them on both sides, until they become soft, and serve immediately. Boiled mushrooms can be breaded, but in this case, after frying, they will be dryish. For the main course, offer fried or boiled potatoes, stewed carrots or cauliflower.

How to fry mushroom legs

Ingredients:

• 1 kg fresh mushrooms
• 2 eggs
• 1 st. spoon of ground breadcrumbs
• Vegetable oil for frying
• salt to taste.

Before frying the legs of mushrooms, they need to be boiled in a small amount of salted water and thrown into a colander. Then dip them in beaten salted eggs, roll in breadcrumbs, dip again in eggs and deep-fry.

How to deliciously fry milk mushrooms with potatoes at home

Before you deliciously fry milk mushrooms with potatoes, we will select all the necessary ingredients:

• 400 g mushrooms
• 800 g cabbage
• 120 g potatoes
• 150 g onions
• 60 g fat
• Salt
• cumin to taste.

And now step by step on how to fry tasty mushrooms at home with the addition of all the usual vegetables. Cut the mushrooms into pieces and warm until the juice is released. Add cumin, salt and lard, fry everything. Separately fry potatoes with onions. After readiness, combine mushrooms and potatoes together with separately stewed cabbage and hold on fire for another 7 minutes.

How to cook milk mushrooms before frying

The secret of this recipe is how to boil milk mushrooms before frying – it is this technique that allows you to maintain crunchiness and remove bitterness.

Ingredients:

• fresh mushrooms 500 g
• 80 g flour
• 1 egg
• 125 ml of milk
• 1 h. A spoonful of sugar
• vegetable oil
• salt to taste.

1. Peel the mushrooms, cut off the legs, and rinse the caps and boil in a small amount of water.
2. Then take them out of the broth and dry them. (Decoction and legs of mushrooms can be used for cooking other dishes.)
3. Prepare the batter: Pour the flour into a bowl, add the egg, salt, sugar, pour in the milk and mix everything well.
4. Pour oil into a deep frying pan (or deep fryer) and heat well over high heat.
5. When it warms up, reduce the fire to a minimum.
6. Dip boiled mushroom caps in batter and dip in boiling oil.
7. Put the fried mushrooms in a plate and let the oil drain.
8. Before frying mushrooms, check if the oil is hot enough.
9. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep-fryer is warmed up well.

How to prepare mushrooms for frying

Ingredients:

• 800 g fresh mushrooms
• 3 bulbs
• 100 g butter
• 1 st. spoon of flour
• 1 st. a spoonful of chopped herbs.

[ »wp-content/plugins/include-me/goog-left.php»] And now for the most important thing: how to prepare milk mushrooms for frying so that you end up with a tasty and nutritious dish. Mushrooms clean, rinse, salt and fry with chopped onions. When they are ready, add flour, add water (or broth) and simmer a little more on the fire. Before serving, sprinkle the dish with chopped herbs.

Recipes for meatballs from milk mushrooms

Cutlets from fresh mushrooms

Ingredients:

• 1 bowl boiled fresh mushrooms
• 1 st. spoon of flour
• 1-2 eggs
• 50 g fat
• salt
• 1 glass of crackers
• 1 st. tablespoon butter or vegetable oil for frying
• 1 bulb.

Chop the milk mushrooms, peeled and boiled in salted water, put in a deep frying pan, sprinkle with flour and fry together with onions in vegetable or butter. Then pour the mushroom broth into them and simmer until the mushrooms become soft. Remove the pan from the heat, cool the mass, add finely chopped bacon, eggs, crackers and cut the cutlets. Roll them in breadcrumbs and fry in vegetable or butter. Serve with onion or sour cream sauce and mashed potatoes.

Cutlets from dried mushrooms

Ingredients:

• 50 g mushrooms
• 240 g white bread
• 2 eggs.

Boil dried milk mushrooms in a small amount of water and, having cooled, pass through a meat grinder, adding well-squeezed buns soaked in milk. Add finely chopped and fried onion, eggs, salt and pepper to taste, stir everything and form small flat cutlets from this mass. Bread them (in flour, egg, breadcrumbs), fry in butter or vegetable oil and pour over with potato sauce. For the sauce: make a dressing from 40 g of butter and 30 g of flour: while frying, add a finely chopped small onion to it, which should not brown. Dilute the dressing gradually with 1/2 liter of hateful broth. Add 4 grains of allspice and a small piece of bay leaf. After 10 min. cooking on the lowest heat, rub the sauce (it should be liquid) through a sieve. Add 250 g potatoes cut into cubes to the hot sauce. When the potatoes are cooked, season the sauce with juice from 1/2 lemon and salt to taste, you can add 1/2 teaspoon of sugar.

More cutlets from fresh mushrooms

Ingredients:

• ½ plate boiled fresh mushrooms
• 2-3 slices of white bread
• 120 ml cream
• 1-2 bulbs
• 3-4 cups of breadcrumbs for frying
• 2 eggs
• flour
• pepper
• salt
• greens.

Pass prepared mushrooms through a meat grinder. Then mix with squeezed bread soaked in cream, chopped onion fried with butter, butter, raw eggs, flour, salt, pepper and form oval cutlets from the resulting mass. Dip them in the egg beaten with water and fry, turning, with butter until golden brown. When serving, garnish with boiled or fried potatoes, pickles, garnish with herbs. Separately offer sour cream sauce.

Cutlets from dried milk mushrooms with potato sauce

Ingredients:

• 50 g dried mushrooms
• 240 g white bread
• 2 eggs
• vegetable or butter
• 2 eggs
• flour
• onion
• salt
• pepper.

For the sauce:

• 40 g butter
• 30 g flour
• 1 bulb
• ½ l of hateful broth
• 4 allspice peas
• a small piece of bay leaf
• 250 g potatoes
• ½ lemon juice
• ½ tsp sugar
• salt to taste.

Potato and mushroom cutlets

Ingredients:

• 500 g raw potatoes
• 500 g fresh mushrooms
• 1 egg
• 80 g flour
• 100 g butter
• ½ teaspoon salt
• ¼ tsp. pepper.

Pass potatoes through a meat grinder, drain the resulting liquid and put fresh, finely chopped mushrooms. Pour a handful of flour there, break one egg, salt and pepper to taste, add any spices. Form cutlets from the resulting mass and fry them over low heat – so that the mushrooms have time to fry, and the potatoes do not have time to fall apart.

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How to fry fresh milk mushrooms for the winter

You can fry milk mushrooms for the winter using any recipe, for example, this one. We offer you to learn how to fry fresh milk mushrooms and close them for winter storage.

Ingredients:

• 600 g mushrooms
• 200 g butter
• 150 g flour
• 1 bulb
• Dill
• Carnation
• Salt
• Pepper
• Sugar
• vinegar.

Peel the mushrooms, chop and put in a pan with melted butter. Salt, pepper, add sugar and vinegar. Fry the mushrooms for 5-7 minutes, then add flour, add a little water, finely chopped dill, onion and cloves. Continue frying for 30 minutes over low heat. At the end of frying, remove the onion and sprinkle the finished side dish with vinegar. For the winter, you can close in jars with tight lids.

Mushrooms with garlic

Ingredients:

• 200 grams of mushrooms
• 50 ml of vegetable oil
• 4 garlic cloves
• salt to taste.

Cut the prepared fresh milk mushrooms into slices, season with garlic, salt and fry in oil until tender. Serve with a green salad.

Cooking recipes: how to fry white milk mushrooms

Ingredients:

• 500 g fresh white mushrooms
• 2 eggs, ½ cup breadcrumbs
• 2–3 tbsp. tablespoons of vegetable oil
• pepper
• salt
• greens.

All cooking recipes tell how to fry white milk mushrooms correctly at home. This recipe is no exception. Scald the prepared milk mushrooms with boiling water, cut into slices, salt and pepper. Dip them in beaten raw eggs, roll in breadcrumbs and fry in a pan with butter until tender (15-25 minutes). When serving, sprinkle the dish with parsley or dill.

How to fry milk mushrooms with potatoes in a pan (with video)

We offer another recipe for how to fry milk mushrooms with potatoes in a pan: step-by-step cooking is suggested.

You can also watch the video on how to fry milk mushrooms correctly, what to pay attention to.

Ingredients:

• 150 g fresh mushrooms
• 300 g potatoes
• 20 g fat
• 10 g butter (or 15 g ghee)
• Xnumx g onion.

Peel the potatoes and cut into cubes (circles, slices or small cubes). Fry it with fat, turning it over so that it is completely browned. Sprinkle with salt after it is lightly fried. Chop the onion, fry in some oil and mix with potatoes. Top with finely chopped and fried mushrooms in the remaining oil.

How to fry salted milk mushrooms in a rustic way

Do you want to learn how to fry salted mushrooms in a rustic way correctly and get an excellent result at the same time? Cool the boiled potatoes in their skins, peel, cut into circles, put half of it on the bottom of the pan, greased. Separate the salted milk mushrooms from the brine, rinse, cut into strips, fry in vegetable oil, combine with chopped onions fried in vegetable oil, pepper, salt, put in a pan on top of the potatoes and cover with another layer of potatoes. Mushrooms with potatoes pour sour cream mixed with flour and bake in the oven until tender. Serve the dish hot in the same dish, sprinkled with dill.

How to fry milk mushrooms with sour cream

On the 1 portion:

• milk mushrooms real or yellow, fresh or salted 5 – 6 pcs.
• 2 tbsp. tablespoons butter or olive oil
• 1 st. a spoonful of wheat flour
• 1 / 2 cup sour cream
• salt (for fresh mushrooms).

Before frying milk mushrooms with sour cream, dry prepared fresh or salted young mushrooms on a towel, roll in flour (fresh – salt), fry in preheated oil, pour sour cream, boil, remove from heat. Serve with boiled potatoes.

How to fry salted mushrooms

Ingredients:

• 1 plate of salted mushrooms
• 1 – 2 bulbs
• 1 / 2 glass of vegetable oil
• 1 kg of hot boiled potatoes.

Before frying salted milk mushrooms, soak the mushrooms in water, then remove them with a slotted spoon and let the water drain; add the onion and fry in vegetable oil in a frying pan. Served with hot boiled potatoes.

How to fry milk mushrooms in sour cream

Ingredients:

• 40 g dried white mushrooms
• 1 glass of milk
• 2 Art. tablespoons butter
• 1 tbsp. a spoonful of sour cream
• 1 onions
• 1 teaspoon tomato or 1 tbsp. spoonful of spicy tomato sauce
• 1 teaspoon flour
• parsley or dill
• salt.

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

How to fry milk mushrooms with potatoes

Ingredients:

• 400 g mushrooms
• 4 – 5 potato tubers
• 1 / 2 cup sour cream
• 1 tbsp. a spoonful of tomato puree
• 2 st. tablespoons butter
• 1 bulb
• salt
• pepper
• bay leaves to taste
• greens of dill.

Before frying mushrooms with potatoes, they need to be cleaned, washed and dried for 5-6 minutes. drop into boiling water. Then put it in a colander and let the water drain. Cut the mushrooms into slices, put in a deep frying pan, pour over the sour cream. In the same pan, add tomato puree, salt, pepper, bay leaf. Put the pan on medium heat and simmer a little (7 – 10 minutes). Peel potatoes, wash, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all products are cooked. Sprinkle with herbs when serving.

Mushrooms baked

Ingredients:

• 1 bowl of peeled mushrooms
• 1 st. a spoonful of butter or lard
• 1 st. spoon of flour
• 1-2 eggs
• 2 tbsp. spoons of milk or sour cream
• 1/2 cup crackers
• pepper
• salt
• 1 bulb.

Clean the milk mushrooms, rinse, cut into pieces and within 5 minutes. boil in salted water. Select with a slotted spoon and let the water drain, then chop, sprinkle with flour and, together with finely chopped onions, fry in fat. Add eggs beaten with milk or sour cream, breadcrumbs, salt, pepper, mix everything and put in a greased baking sheet sprinkled with breadcrumbs. Top with fat and bake. When serving, cut the casserole into pieces.

Served with tomato or sour cream sauce.

Mushrooms baked with pasta

Ingredients:

• 250 g cooked pasta
• 500 g fresh mushrooms
• 50 g butter
• 1 bulb
• 3 eggs
• 1 glass of milk
• salt.

Clean the milk mushrooms, wash, boil, cut into slices and fry in a pan with fat and chopped onion until tender. Divide cooked pasta into two parts. Lay one part in a layer in a deep, oiled pan, put mushrooms and onions on it, put the remaining pasta in an even layer on top. Beat eggs until foamy, mix them with milk, salt and pour pasta with mushrooms with this mixture. Place the skillet in the preheated oven and bake for 10-15 minutes.

Mushrooms baked in eggs

Ingredients:

• 300 g pickled mushrooms
• 5 eggs
• 1/2 cup canned green peas
• 1 / 2 glass of vegetable oil
• 1 bulb
• 1 / 2 cup milk
• pepper
• salt.

Remove the milk mushrooms from the marinade, chop into strips, fry together with chopped onions in a preheated pan for 5-7 minutes, salt, add peas. Beat eggs until foamy. With continuous stirring, gradually pour milk into them. Pour the mushrooms with the resulting mixture and put them in a preheated oven for 10 – 15 minutes.

How to fry dry milk mushrooms with potatoes

Ingredients:

• 750 g mushrooms
• 500 g potatoes
• 6 green peppers
• 1 onions
• 50 g fat or margarine
• 1 st. spoon of flour
• 3 tomatoes or 3 tbsp. spoons of tomato paste
• salt
• caraway
• parsley.

Before frying dry milk mushrooms with potatoes, mushrooms should be soaked in warm water for 12 hours. Then chop the potatoes and peppers and fry in hot fat, then add separately fried onions, caraway seeds, a little hot water, flour and simmer everything until tender. At the end of the stew, put chopped tomatoes, salt the vegetables and sprinkle with parsley.

Shish kebab from mushrooms

Ingredients:

• 500 g assorted fresh mushrooms
• 3 – 5 onions
• 100 g fat
• salt.

Peel the mushrooms, rinse thoroughly, if the mushrooms are large, then they should be cut, boiled for 15 minutes, put in a colander, let the water drain. After that, string the mushrooms on skewers, alternating with onion slices and thin slices of bacon, and fry over the coals of a fire or in a pan. Mushrooms can be served with mushroom sauce, ketchup, dill or parsley, sweet peppers.

Croutons with fresh mushrooms

Ingredients:

• 200 g wheat bread
• 2 eggs
• 250 ml of milk
• 125 g fresh mushrooms
• 50 g butter
• 40 g onions
• 50 g sour cream
• 10 g flour
• 15 g breadcrumbs
• pepper
• salt.

Cooking method: cut the bread into slices 1 cm thick. Beat the eggs, salt, pour in the milk. In this mixture, moisten the slices of bread and fry them on one side. Place the croutons on a greased baking sheet with the uncooked side. Rinse the mushrooms, chop, sprinkle with flour and fry in oil. Add to them onions fried in oil, sour cream, spices. Stir and simmer for 30 minutes. Pour the croutons with this mass, smooth, sprinkle with breadcrumbs and put in a hot oven for 8-10 minutes. Serve hot.

Croutons with mushroom pate

Ingredients:

• 200 g wheat stale bread
• 125 g dried mushrooms
• 120 g butter
• 50 g onions
• 30 g sour cream
• 1 egg yolk
• 10 g wheat flour
• 125 ml of milk
• 50 g grated sыra
• ground black pepper
• salt.

Method of preparation: Boil dried milk mushrooms, pass through a meat grinder, fry with finely chopped onions, add flour, sour cream and simmer for several minutes. Pour in the raw yolk, pepper, salt and mix. Cut the bread into slices, dip them in milk and fry on both sides. Then spread with cooked mushroom pate, sprinkle with grated cheese, put a piece of butter on top. Place the croutons on a baking sheet and put in a hot oven for 10-15 minutes.

Canape with mushroom mass and meat products

Ingredients:

• 160 g bread
• 2 eggs
• 60 g butter
• 120 g mushroom mass
• 80 g of smoked ham and sausage or 240 g of cucumbers.

mushroom mass:

• 100 g dried mushrooms
• 40 g onions
• 25 g sour cream
• 0,25 slices of white bread
• 20 g butter
• vinegar
• sugar
• salt
• milk
• vegetable oil.

Method of preparation: fry boiled and finely chopped milk mushrooms with onions in vegetable oil. Cool, add white bread soaked in milk and pass through a meat grinder. Mix the mass with sour cream, butter and grind. Pour sugar, salt, pour a little vinegar. Fry slices of wheat or rye bread on both sides in butter. Put the mushroom mass along the edges of the sandwich, and circles of hard-boiled eggs in the middle. Between them place slices of meat products or cucumbers.