Recipes for fried porcini mushrooms

Everyone, without exception, seems to know how to fry porcini mushrooms with onions and vegetable oil. However, there are secrets to this process. For example, only professional chefs know how to properly fry porcini mushrooms in such a way as to preserve all their nutritional value. Most users of kitchen utensils pretty much spoil the original product. Choose a recipe for how to pan fry porcini mushrooms on this page: there are many different ways to cook these forest gifts. Try to do everything exactly as described in the step-by-step instructions. Feel the difference in taste. All recipes on how to fry porcini mushrooms at home are carefully checked and meet the standards of modern cooking.

[ »wp-content/plugins/include-me/ya1-h2.php»]

How to fry fresh porcini mushrooms

Ingredients:

• 450 g fresh porcini mushrooms
• 1 bulb
• 100 g fat
• salt

[ »]

How delicious to fry porcini mushrooms with onions

Ingredients:

• 1 bowl of peeled porcini mushrooms
• 1 / 2 cups flour
• 1 st. a spoonful of butter or lard
• 1 / 2 cup sour cream
• Salt
• 1 bulb

[ »»]It is best to fry hats. Before deliciously frying porcini mushrooms with onions, rinse 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 let the water drain, then roll them in flour and fry in butter or lard until they are browned. Then add the onion fried in butter, pour over the sour cream and, while heating, bring to a boil. Boiled mushroom caps can be moistened with a beaten egg, roll in breadcrumbs, fry in butter, then put in the oven and fry. Drizzle with melted butter when serving. Serve with mashed potatoes or fried potatoes. Peeled mushrooms, so as not to turn black, must be dipped in cold salted and acidified (with vinegar) water. You should not allow rapid boiling when cooking mushrooms, so as not to worsen their taste.

How to fry dried porcini mushrooms

Composition:

• 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 dried porcini mushrooms, they need to be sorted out, washed well, soaked in hot boiled milk, allowed to swell, then cut into strips, fried in oil, sprinkled with flour, fried again, then add the tomato, preheated with oil, sour cream and browned finely chopped onions, salt, stir and reheat. Serve sprinkled with finely chopped parsley or dill, fried potatoes, fresh vegetable salad.

How to fry porcini mushroom at home

Composition:

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

Before frying porcini mushrooms at home, soak the salted 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 deliciously fry frozen porcini mushrooms in a pan

Before frying frozen porcini mushrooms, you need to prepare the following food composition:

• Arugula – 200 g
• Balsamic vinegar – 70 ml
• Olive oil – 80 ml
• Dried tomatoes – 150 g
• White mushrooms fresh-frozen – 250 g
• Thyme – 1-2 sprigs
• Garlic – 6 cloves
• Shallot – 2 pcs.
• Cognac – 100 ml
• Butter – 70 g
• Salt pepper

Before you deliciously fry porcini mushrooms in a pan, mix part of the olive oil with balsamic vinegar. Rinse the arugula, dry it and put it in deep plates, pour over this mixture. Cut sun-dried tomatoes into strips. Before frying frozen porcini mushrooms deliciously, pour them with boiling water, bring to a boil, drain, cut into large cubes. The best way to pan fry frozen porcini mushrooms is to sauté them in the remaining olive oil with thyme, garlic and finely chopped shallots. Pour brandy over mushrooms and set fire (flambé), salt and pepper. Put the mushrooms in the plates around the seasoned arugula, put the sun-dried tomatoes on top. When serving, season the dish with coarsely ground black pepper.

How to fry fresh porcini mushrooms in a pan

Components:

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

Clean freshly picked mushrooms 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. Before frying fresh porcini mushrooms in a pan, 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.

How to fry dried porcini mushrooms

Components:

• 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

Before frying dried porcini mushrooms, they must be thoroughly washed and soaked 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 fry porcini mushrooms with onions

Composition:

• 500 g fresh mushrooms
• 3–4 centuries spoons of flour
• 1 egg
• 2–3 tbsp. tablespoons of ground breadcrumbs
• Fat
• Salt
• Pepper

Peel the mushroom caps, cut the more fleshy ones into large thin (no more than 1 cm thick) slices, salt and pepper. How to properly fry porcini mushrooms with onions: roll their slices in flour, then dip in a beaten egg and finally roll in 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 boiled porcini mushrooms

Ingredients:

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

Peel the mushrooms, cut off the legs, and wash the caps and boil in a small amount of water. Then take them out of the broth and dry them. (Use decoction and mushroom legs for cooking other dishes.) Before frying boiled porcini mushrooms, you need to prepare a batter: pour flour into a bowl, add an egg, salt, sugar, pour in milk and mix everything well. Pour oil into a deep frying pan (or deep fryer) and heat well over high heat. When it warms up, reduce the fire to a minimum. Dip boiled mushroom caps in batter and dip in boiling oil. Put the fried mushrooms in a plate and let the oil drain. Before frying mushrooms, check if the oil is hot enough. 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 long to fry porcini mushrooms

Composition:

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

Mushrooms clean, rinse, salt and fry with chopped onion. 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. How long to fry porcini mushrooms depends on whether boiled raw materials are used or not. Boiled mushrooms fry for 20 minutes, raw – 40 minutes.

How to fry boiled porcini mushrooms

Composition:

• 500 g fresh mushrooms
• 2 eggs
• ½ cup crackers
• 2–3 tbsp. tablespoons of vegetable oil
• Pepper
• Salt
• Greens

Before frying boiled porcini mushrooms, they must be scalded 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 frozen porcini mushrooms

Composition:

• 200 grams of mushrooms
• 1 bulb
• 3 garlic cloves
• 1 st. a spoonful of butter
• ½ teaspoon lemon juice
• greenery

Before frying frozen porcini mushrooms, finely chop the onion and garlic and sauté in butter. Put sliced ​​fresh mushrooms, pour in lemon juice, salt to taste, stir well and fry over high heat. Before serving, sprinkle the dish with finely chopped herbs.

Serve hot mushrooms.

How to fry dry porcini mushrooms

• 250 g dried porcini mushrooms
• 20 ml semi-dry wine
• 25 ml of vegetable oil
• 60 g sour cream
• 50 g cheese
• salt and spices to taste

Fry dry mushrooms in oil for 5 minutes. Before frying dry porcini mushrooms, pour in the wine and keep them on high heat for another 2 minutes. Then reduce the heat, salt and pepper the mushrooms, mix. Add sour cream and grated cheese and stir until the mass thickens.

How to fry dry porcini mushrooms

Components:

• 750 g of leeks
• 250 g fresh (or 50 g dried) mushrooms
• 20 ml vegetable oil (or margarine)
• ½ teaspoon cumin
• salt to taste

Before frying dry porcini mushrooms, cut the leek into 2-3 cm pieces and boil in lightly salted water. Cut the prepared fresh mushrooms and fry in oil, add cumin, salt and a little vegetable broth. Pour the boiled leeks with this mixture. Instead of fresh, you can take dried mushrooms soaked in cold water for 2 hours.

Dried porcini mushrooms fried in sour cream.

Composition:

• 40 g dried porcini mushrooms
• 2 teaspoons of butter
• 1½ st. spoons of sour cream
• 125 ml of milk
• green onions
• salt to taste

Sort the mushrooms, rinse well, pour hot boiled milk over, wait until it is completely absorbed, and chop into cubes. Mushrooms lightly fry with onions, pour sour cream, boil and sprinkle with green onions.

Dried mushrooms fried with onions.

Composition:

• 200 g dried porcini mushrooms
• 300 g onion
• 1 st. a spoon of vegetable oil
• 1 st. spoon of flour
• 2 st. tablespoons of sour cream
• Salt
• pepper to taste

Rinse dried mushrooms, soak and boil in a small amount of water. Then remove them from the broth and cut into longitudinal strips. In a frying pan, fry the onion in oil, then put the mushrooms, sprinkle them with flour and fry. Add mushroom broth, sour cream, salt, pepper to them and simmer until fully cooked. Serve with mashed potatoes or fried potatoes as a side dish.

Tip: so that dried mushrooms do not lose their flavor, they should be stored in a sealed container.

Fried white mushrooms in sour cream.

Composition:

• 600 g fresh porcini mushrooms
• 400 g potatoes
• 2 bulbs
• 40 g butter
• 1 st. spoon of flour
• 500 g sour cream
• Salt
• Pepper
• Greens

Peeled porcini mushrooms cut into slices, potatoes – into cubes. Fry the potatoes in oil until half cooked, then add the mushrooms and onions and keep on fire until the potatoes are soft. After that, add flour, seasonings, put sour cream and boil everything together. Sprinkle the dish with chopped herbs. For garnish, offer stewed carrots and boiled cauliflower.

Mushrooms fried in breadcrumbs (Hungarian).

Composition:

• 200 g white mushrooms
• 1 egg
• 2 Art. tablespoons vegetable oil
• 2 tbsp. spoons of crushed breadcrumbs
• salt to taste

Boil prepared mushrooms in salted water for 10 minutes and drain them in a colander. Then salt, dip the mushrooms first in a beaten egg, and then breaded in crushed breadcrumbs and fry in oil.

How to fry porcini mushrooms for the winter

You will need:

• fresh mushrooms – 3 kg
• onions – 2 pcs.
• medium-sized carrots – 3 pcs.
• vegetable oil – 3-5 tbsp. l.
• sour cream – 1–1,5 tbsp.
• salt to taste

Before frying porcini mushrooms for the winter, wash them, dry them, mix with salt and fry in vegetable oil for 20 minutes, stirring often. Then remove from heat, cool, put in a clean glass jar or small enamel saucepan and place in the freezer. Thawed fried mushrooms can be served with gravy. To do this, peel the onion and chop finely. Cut the peeled carrots into strips. Heat vegetable oil in a frying pan, fry onions and carrots. When the onion turns golden, add sour cream, salt and simmer the roots for 10 minutes under a closed lid over low heat. Pour the defrosted mushrooms with the finished gravy. Serve with garnish.

Mushrooms with potatoes in Polish.

Ingredients:

• 700 g potatoes
• 500 g white mushrooms
• 1 egg
• 2 bulbs
• 200 g sour cream
• 2 tablespoons vegetable oil
• dill
• ground black pepper
• salt

Wash potatoes, peel, cut into strips, dip in boiling salted water and cook for 7-10 minutes, then remove with a slotted spoon. Rinse the mushrooms thoroughly, chop and lightly fry in hot vegetable oil, then add the chopped onion and bring to readiness over medium heat. Beat the egg with a pinch of salt, pour in the sour cream and mix well. Put half the potatoes on the bottom of a deep baking sheet, spread the mushrooms on top, sprinkle with finely chopped dill, cover with the remaining potatoes, salt, pepper, pour sour cream sauce and place in a preheated oven for 25–30 minutes.

Fried mushrooms.

You will need:

• 500 g fresh porcini mushrooms
• 3–4 centuries spoons of flour
• 2–3 st. spoons of butter
• parsley and dill salt

Peel the mushrooms, rinse, scald with hot water and dry on a towel. Cut them into large slices, salt and fry on both sides in a preheated pan with oil. After that, sprinkle with flour and fry everything together again. Serve hot in the same pan, sprinkled with finely chopped parsley and dill.

Mushrooms fried with onions.

Composition:

• 500 g fresh porcini mushrooms
• 1 bulb
• 3 Art. tablespoons butter
• parsley or dill
• salt

Rinse the peeled mushrooms, scald, cut into thin slices, salt, fry in oil and mix with separately fried onions. When serving, sprinkle the mushrooms with parsley or dill. Fried potatoes can be added to ready-made mushrooms if desired.

Fried mushrooms with onion sauce.

Composition:

• 1 kg white mushrooms
• 2 bulbs
• 1 cup sour cream
• 100 g butter
• salt

Wash the mushrooms, dry the caps, salt and fry for 15 minutes in a pan with very hot oil, stirring often. Then remove and put in a warm place. Put the chopped onion into the heated oil, salt and simmer until soft, then add the sour cream, boil and pour the mushrooms with the resulting gravy.

Fried mushrooms in sour cream with cheese.

Composition:

• 500 g fresh porcini mushrooms
• 1 / 2 cup sour cream
• 25 g cheese
• 1 teaspoon flour
• 2 Art. tablespoons butter
• greenery

Mushrooms clean, rinse and scald with hot water. Throw on a sieve, let the water drain, cut into slices, salt and fry in oil. Before the end of frying, add 1 teaspoon of flour to the mushrooms and mix. Then put sour cream, boil, sprinkle with grated cheese and bake. When serving, sprinkle the mushrooms with parsley or dill.

Fried mushrooms with liver.

Ingredients:

• 25 g dried porcini mushrooms
• 15 g butter
• 45 g beef or veal liver
• 5 g wheat flour
• 25 g onions
• 40 g sour cream
• 5 g cheese salt

Sort the mushrooms thoroughly, rinse in running water, boil, rinse well again and cut into strips. Release the liver from the film, rinse in water and cut into thin strips. Fry the chopped onion in butter, then put the liver and mushrooms there, sprinkle with flour on top, fry again, then put sour cream, salt. Divide among cocotte bowls, sprinkle with grated cheese and put in the oven. Keep it there until a golden crust forms on top.

Watch how to fry porcini mushrooms in the video, which shows all the steps.