Recipes for frying 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 fry porcini mushrooms properly so as to preserve all their nutritional value. Most users of kitchen utensils pretty much spoil the original product. Choose a recipe for how to fry porcini mushrooms in a skillet on this page: there are many different ways to cook these forest products. Try to do everything exactly as described in the step-by-step instructions. Feel the difference in taste. All recipes for how to fry porcini mushrooms at home are carefully tested and meet the standards of modern cooking.

How to fry fresh porcini mushrooms

Ingredients:

• 450 g of fresh porcini mushrooms
• 1 onion
• 100 g bacon
• salt

How to deliciously fry porcini mushrooms with onions

Ingredients:

• 1 plate of peeled porcini mushrooms
• 1/2 cup flour
• 1 tbsp. a spoonful of butter or fat
• 1/2 cup sour cream
• Salt
• 1 onion

Hats are best for frying. Before deliciously fry porcini mushrooms with onions, rinse the cleaned hats, cut into large slices (do not cut the 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. Peeled mushrooms, so as not to turn black, must be dipped in cold salted and acidified (vinegar) water. Do not allow boiling boiling while cooking mushrooms, so as not to impair their taste.

How to fry dried porcini mushrooms

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.

Before frying dried porcini mushrooms, they need to be sorted, washed well, soaked in hot boiled milk, allowed to swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add tomato, preheated with butter, sour cream and finely chopped onions, salt, stir and warm again. Serve sprinkled with finely chopped parsley or dill, with fried potatoes, a salad of fresh vegetables.

How to fry porcini mushroom at home

Structure:

• 1 plate of salted porcini mushrooms
• 1 - 2 onions
• 1/2 cup vegetable oil
• 1 kg of hot boiled potatoes

Before frying the porcini mushroom at home, soak the salted mushrooms in water, then remove them with a slotted spoon and let the water drain; add onions and fry in vegetable oil in a 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 composition of products:

• Arugula - 200 g
• Balsamic Vinegar - 70 ml
• Olive Oil - 80 ml
• Sun-dried tomatoes - 150 g
• Fresh-frozen porcini mushrooms - 250 g
• Thyme - 1-2 branches
• Garlic - 6 cloves
• Shallots - 2 pcs.
• Cognac - 100 ml
• Butter - 70 g
• Salt pepper

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

How to fry fresh porcini mushrooms in a pan

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. Before frying fresh porcini mushrooms in a pan, heat the fat so that it fumes slightly, lower whole mushroom caps into it, lightly brown first on one side, then on the other side. (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.

How to fry dried porcini mushrooms

Components:

• 9–10 large dried mushrooms
• 250 ml of milk
• 1 egg
• 4–5 Art. spoons of ground crackers
• 3-4 tbsp. tablespoons 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 broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten 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), with horseradish sauce and a salad of cucumbers and tomatoes (or red pepper).

How to fry porcini mushrooms with onions

Structure:

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

Peel the mushroom caps, cut the fleshier into large thin slices (not exceeding 1 cm thick), add salt and pepper. How to fry porcini mushrooms with onions: roll their slices in flour, then moisten in a beaten egg and finally roll in ground breadcrumbs. They are pressed with a wide knife to the mushrooms.Fry the mushrooms in a large amount of fat, browning them on both sides, until they become soft, and immediately serve. Boiled mushrooms can be breaded, but in this case, after frying, they will be dry. To the main dish offer fried or boiled potatoes, stewed carrots or cauliflower.

How to fry boiled porcini mushrooms

Ingredients:

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

Peel the mushrooms, cut off the legs, and wash the hats and boil in a small amount of water. Then remove them from the broth and dry. (Use the decoction and legs of mushrooms to prepare other dishes.) Before frying boiled porcini mushrooms, you need to prepare the batter: pour flour into a bowl, add egg, salt, sugar, pour milk and stir 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 sufficiently heated. To do this, you can throw a piece of mushroom into the oil, and, if there is no strong foaming, the deep fat is heated well.

How long to fry porcini mushrooms

Structure:

• 800 g fresh mushrooms
• 3 onions
• 100 g butter
• 1 tbsp. flour spoon
• 1 tbsp. chopped greens

Peel the mushrooms, rinse, salt and fry with chopped onions. When they are ready, add flour, add water (or broth) and a little more overnight 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. Fried boiled mushrooms for 20 minutes, raw - 40 minutes.

How to fry boiled porcini mushrooms

Structure:

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

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 cooked (15–25 min). While serving, sprinkle the dish with parsley or dill.

How to fry frozen porcini mushrooms

Structure:

• 200 g of mushrooms
• 1 onion
• 3 cloves of garlic
• 1 tbsp. 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 lemon juice, salt to taste, stir well and fry over high heat. Before serving, sprinkle the dish with finely chopped herbs.

Mushrooms serve hot.

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 leek
• 250 g fresh (or 50 g dried) mushrooms
• 20 ml of vegetable oil (or margarine)
• ½ teaspoon caraway seeds
• salt to taste

Before frying dry porcini mushrooms, cut leek into slices 2-3 cm long and boil in slightly salted water. Chopped and cooked fresh mushrooms in oil, add caraway seeds, salt and a little vegetable broth. Pour the boiled leek 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.

Structure:

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

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

Dried mushrooms fried with onions.

Structure:

• 200 g dried porcini mushrooms
• 300 g onion
• 1 tbsp. spoon of vegetable oil
• 1 tbsp. flour spoon
• 2 tbsp. spoons 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 pan, fry the onions in oil, then put the mushrooms, sprinkle them with flour and fry. Add to them a mushroom broth, sour cream, salt, pepper and simmer until fully cooked. Serve mashed potatoes or fried potatoes as a side dish.

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

Fried porcini mushrooms in sour cream.

Structure:

• 600 g of fresh porcini mushrooms
• 400 g of potatoes
• 2 onions
• 40 g butter
• 1 tbsp. flour spoon
• 500 g sour cream
• Salt
• Pepper
• Greenery

Cut peeled porcini mushrooms into slices, potatoes into cubes. Fry the potatoes in oil until half-cooked, then add mushrooms and onions and keep on fire until the potatoes become soft. After this, add flour, seasonings, put sour cream and boil everything together. Sprinkle with chopped herbs. Garnish with stewed carrots and boiled cauliflower.

Mushrooms fried in breadcrumbs (Hungarian).

Structure:

• 200 g of porcini mushrooms
• 1 egg
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. spoons of crushed crackers
• salt to taste

Cook the prepared mushrooms in salted water for 10 minutes and lay 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 you fry porcini mushrooms for the winter, wash them, dry, 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 a small enameled saucepan and place in the freezer. Thawed fried mushrooms can be served with gravy. To do this, peel the onions and chop finely. Cut the peeled carrots into strips. Heat vegetable oil in a pan, fry onions and carrots. When the onion turns golden, add sour cream, salt and stew the roots for 10 minutes under a closed lid over low heat. Fill the thawed mushrooms with the finished gravy. Serve with garnish.

Mushrooms with potatoes in Polish.

Ingredients:

• 700 g of potatoes
• 500 g porcini mushrooms
• 1 egg
• 2 onions
• 200 g sour cream
• 2 tablespoons of vegetable oil
• dill greens
• ground black pepper
• salt

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

Fried mushrooms.

You will need:

• 500 g of fresh porcini mushrooms
• 3-4 tbsp. tablespoons of flour
• 2-3 tbsp. tablespoons of oil
• parsley and dill

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

Mushrooms fried with onions.

Structure:

• 500 g of fresh porcini mushrooms
• 1 onion
• 3 tbsp. tablespoons of oil
• parsley or dill
• salt

Rinse the cleaned mushrooms, scald, cut into thin slices, salt, fry in oil and mix with separately fried onions. When serving, sprinkle mushrooms with parsley or dill.You can add fried potatoes to ready-made mushrooms.

Fried mushrooms with onion gravy.

Structure:

• 1 kg of porcini mushrooms
• 2 onions
• 1 cup sour cream
• 100 g butter
• salt

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

Fried mushrooms in sour cream with cheese.

Structure:

• 500 g of fresh porcini mushrooms
• 1/2 cup sour cream
• 25 g cheese
• 1 teaspoon flour
• 2 tbsp. tablespoons of oil
• greenery

Clean, rinse and scald mushrooms with hot water. Discard on a sieve, drain to water, cut into slices, salt and fry in oil. Before 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 mushrooms with parsley or dill.

Fried mushrooms with liver.

Ingredients:

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

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

See how to fry porcini mushrooms in a video that shows all the steps.