White Fried Mushroom Recipes with Onions

Fried porcini mushrooms with onions can be either an independent dish, or an addition to a complex side dish or meat fries. Learn how to cook fried porcini mushrooms with onions on this page. Here are a variety of cooking methods with unusual organoleptic properties. Choose a recipe for fried porcini mushrooms with onions, prepare new types of dishes with pleasure and look at the photo serving options for the table. In particular, you can supplement the frying with sour cream or cream sauce, sprinkle with fresh finely chopped herbs.

Fried porcini mushrooms

Fresh mushrooms are most delicious when roasted: they are juicy, aromatic and taste good. Hats of young, but rather mature, just picked mushrooms are especially good for this. For cooking mushrooms, it is better to use dehydrated fats: vegetable oil, grated pork fat.

Margarine and butter contain a lot of water (16%) and milk proteins, which form a spray and burn.

It is recommended to fry the mushrooms immediately before serving: they are especially tasty when hot. Before frying mushrooms, you need to cook all the necessary side dishes.

Fried mushrooms are served with fried or boiled potatoes, stewed vegetables and various salads. In most cases, fried mushroom dishes 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 of fresh porcini mushrooms
• 300 g potatoes
• 20 g fat
• 10 g butter (or 15 g ghee)
• 50 g onion

Peel the potatoes and cut them 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 oil and mix with potatoes. Spread finely chopped and fried mushrooms on top of the remaining butter on top.

Ceps fried with onions and sour cream

Structure:

• 40 g dried porcini mushrooms
• 1 cup milk
• 2 tbsp. tablespoons of oil
• 1 tbsp. a spoon of sour cream
• 1 onion
• 1 teaspoon tomato or 1 tbsp. tablespoon of hot tomato sauce
• 1 teaspoon flour
• parsley or dill
• salt

To cook porcini mushrooms fried with onions and sour cream, sort the mushrooms, rinse well, soak in hot boiled milk, let them swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add tomato, preheated with butter, sour cream and sauteed finely chopped onions, salt, stir and reheat. Serve sprinkled with finely chopped parsley or dill, with fried potatoes, a salad of fresh vegetables.

Porcini mushrooms fried.

Structure:

• porcini mushrooms - 500 g
• flour - 0.5 cups
• oil or fat - 1 tbsp. a spoon
• sour cream - 0.5 cups
• onion - 1 pc.
• salt

Cooking time for 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. Chicken potatoes can be added to prepared mushrooms.

The total cooking time of porcini mushrooms fried with onions is approximately 40 minutes, including the preparatory phase.

Structure:

• mushrooms - 500 g
• onion - 1 pc.
• oil - 3 tbsp. spoons
• Salt
• Pepper
• Greenery

Fried porcini mushrooms with potatoes and onions

Peel the mushrooms, rinse and cut into slices. Cut the bacon into strips. Heat part of the fat in a pan, fry the onions in it. Add mushrooms and simmer until tender. Boil potatoes, cut into small cubes and fry with bacon so that a golden crust is obtained. Mix mushrooms with potatoes, salt to taste, add caraway seeds and fry for a few more minutes. Before serving, sprinkle fried porcini mushrooms with potatoes and onions, sprinkle with dill, green onions and chicken.

Structure:

• 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 mushrooms, rinse well, pour hot boiled milk, wait until the milk is completely absorbed, and chop. Lightly fry the chopped mushrooms with onions, add sour cream, boil, sprinkle with herbs or onions.

Structure:

• dried mushrooms - 40-50 g
• oil - 1 tbsp. a spoon
• sour cream - 1-2 tbsp. spoons
• milk - 0.5 cups
• green onions
• greenery
• salt

Fried mushrooms (porcini mushrooms).

Structure:

• 1 plate peeled boletus
• 1/2 cup flour
• 1 tbsp. a spoonful of oil or fat
• 1/2 cup sour cream
• salt
• 1 onion

Hats are best for frying. Wash cleaned hats, cut into large slices (do not cut small hats) and cook for 5 minutes. in salted water. Select the hats 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 oil, pour sour cream and, warming, bring to a boil. Boiled mushroom caps can be moistened with a beaten egg, breadcrumbs, fried in oil, then put in the oven and fry. When serving, pour melted butter on the table.

Serve with mashed potatoes or fried potatoes.

Fried hats of fresh porcini mushrooms.

Components:

• 600 g caps of fresh mushrooms
• 3-4 tbsp. tablespoons of vegetable oil or fat
• 4–5 Art. tablespoons of flour
• salt
• pepper

Clean the 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 any other dish. Heat the fat so that it fumes slightly, lower whole mushroom caps into it, lightly brown first with one, then with 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 remaining fat after frying. Serve with fried or boiled potatoes and raw vegetable salad.