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Fried porcini mushrooms with onions can be both an independent dish and an addition to a complex side dish or meat roasts. How to cook fried porcini mushrooms with onions can be found on this page. Here are a variety of ways to cook dishes with unusual 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 white mushrooms
The most delicious fried fresh mushrooms: they are juicy, fragrant and pleasant to the taste. 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.
[ »wp-content/plugins/include-me/goog-left.php»]Frying mushrooms is recommended just before serving: they are especially tasty when hot. 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.
Fried potatoes with porcini mushrooms and onions
To cook fried potatoes with porcini mushrooms and onions, you will need to take the following components:
- 150 g fresh porcini mushrooms
- 300 g potatoes
- 20 g fat
- 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 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.
Porcini mushrooms fried with onions and sour cream
Composition:
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- 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
To cook porcini mushrooms fried with onions and sour cream, sort 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 browned finely chopped onion, salt, stir and reheat. Serve sprinkled with finely chopped parsley or dill, fried potatoes, fresh vegetable salad.
Fried porcini mushrooms.
Composition:
- porcini mushrooms – 500 g
- flour – 0,5 cups
- butter or lard – 1 tbsp. a spoon
- sour cream – 0,5 cups
- onions – 1 pcs.
- salt
Cooking time of porcini mushrooms fried with onions
Rinse the peeled mushrooms, boil, cut into thin slices, salt, fry in oil and mix with separately fried onions. When serving, sprinkle with parsley or dill. You can add fried potatoes to ready-made mushrooms.
The total cooking time for porcini mushrooms fried with onions is approximately 40 minutes, including the preparatory stage.
Composition:
- mushrooms – 500 g
- onions – 1 pcs.
- oil – 3 tbsp. spoons
- Salt
- Pepper
- Greens
Fried porcini mushrooms with potatoes and onions
Clean the mushrooms, wash and cut into slices. Cut the bacon into strips. Heat part of the bacon in a pan, fry the onion in it. Add mushrooms and simmer until done. Boil potatoes, cut into cubes and fry with bacon so that a golden crust is obtained. Mix mushrooms with potatoes, 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.
Composition:
- fresh mushrooms – 500 g or canned mushrooms – 250 g
- bacon – 50 g
- potatoes – 8-10 pcs.
- onions – 1-2 pcs.
- salt
- caraway
Dried mushrooms fried in sour cream.
Sort the dried porcini mushrooms, rinse well, pour hot boiled milk over, wait until the milk is completely absorbed, and chop. Lightly fry the mushrooms chopped into cubes with onions, pour over sour cream, boil, sprinkle with herbs or onions.
Composition:
- dried mushrooms – 40–50 g
- butter – 1 tbsp. spoon
- sour cream – 1-2 tbsp. spoons
- milk – 0,5 glasses
- green onions
- greenery
- salt
Fried mushrooms (porcini mushrooms).
Composition:
- 1 bowl of peeled 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. 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.
Fried caps of fresh porcini mushrooms.
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. 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.
