Fried mushroom recipes with onions for garnish and appetizer

It is better to choose fresh and young mushrooms for cooking, just like other products. They can be boiled, fried, stewed, added to soups, salads, main courses and served as an independent dish. Mushrooms are usually very easy to prepare. But there are also nuances here. For example, should mushrooms need to be boiled before frying? Let's figure it out.

General cooking principles

It is best to use forest mushrooms. Ideally, they should be hand-picked. These mushrooms have a stronger aroma. But purchased mushrooms are also suitable, their consistency is more delicate.

It is necessary to get rid of all the litter. Some mushrooms, such as camelina, contain a lot of sand. It must be washed especially thoroughly. In other mushrooms, the skin is peeled off, which can be bitter. For example, russula.

Onions, too, need to be used not bitter. If it was not possible to avoid the bitter fruits, you can scald them with boiling water. As for the oil, you can also use unrefined oil to add additional flavor to the dish. Use thick-bottomed pans whenever possible.

The classic recipe for fried mushrooms with onions

Time for preparing

45 minutes

calorie content per 100 grams

87 Kcal

A dish in which there is nothing superfluous. It can be served both as an appetizer and as an addition to a side dish. The main thing is a lot of onions!

How to cook:

1. Clean the mushrooms from the litter, if necessary, remove the skin from them. Boil them in water with salt until cooked, usually it takes about fifteen minutes after boiling.
2. Allow time to drain in a colander, and then cut into small pieces.
3. Free the large onion from the husk, chop into half rings or small cubes.
4. Pour oil into a frying pan and heat.
5. Place the onion in a skillet and fry until translucent.

   

6. After that, put the pieces of mushrooms here.
7. Fry, stirring occasionally, until all moisture has evaporated and the mass begins to brown.
8. Salt, stir again, evaporate moisture again.
9. Cover the skillet and cook for ten minutes. Be sure to stir.

   

10. Chop the dill finely, add it to the pan, stir, turn off the stove. You can serve.

Tip: instead of sunflower oil, you can cook in butter.

How to cook mushrooms correctly

The first step is to determine the category of this product. This is because some varieties of mushrooms need to be pre-cooked. And some can be immediately sent to the pan.

Mushrooms that do not need to be boiled can be scalded several times with boiling water. These are porcini mushrooms, boletus, chanterelles, oyster mushrooms, champignons, etc. Butters, on the contrary, must be boiled for 15 minutes.

The russula can be boiled for 5 minutes. As for such a category as conditionally edible mushrooms, they must first be boiled and only then fried. These include morels, pigs, greenfinches.

Before starting the cooking process, you need to sort and wash the mushrooms, as well as throw away the spoiled ones. If there is minor damage, then they are cut off. Mushrooms should be fried in odorless sunflower oil.

You can also use butter. You need to cook this product over low heat.If there is a release of juice, then it can be poured out of the pan, or you can wait until it evaporates. Salt should be when the dish is almost ready.

Fried mushrooms with sour cream and onions

Mushrooms in sour cream are cooked very often. They can be served with absolutely any side dish.

How much time is 40 minutes.

What is the calorie content - 90 calories.

How to cook:

1. Wash the mushrooms, free them from litter. The saffron milk caps are best suited for the dish. But then they need to be thoroughly soaked, changing the water several times.
2. Boil in lightly salted water for about twenty minutes, drain and let cool.
3. Cut into small slices.
4. Chop the peeled onion finely. You can also use two root vegetables if they are small.
5. First, send the onion with mushrooms to the heated oil, stir, cover.
6. Remove the lid after five minutes.
7. Salt and continue to fry, sometimes stirring.
8. When all the moisture has evaporated, you can add the desired spices, stir and pour in sour cream.
9. Cover the pan, let stand for five minutes, then stir.
10. Turn off, but do not remove the cover. Wait another five minutes, and then you can serve.

Tip: If you want more gravy, you can add more sour cream. For a pleasant color, many add paprika.

Butterlets

These mushrooms are very popular. Fried butters are crispy, giving the impression that they are springy in the mouth. It goes well with sour cream. Butterlets must be boiled for a short time before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky gruel. Remember how to cook butter in a skillet.

• butter - 600 g;
• salt - 1.5 tsp;
• bow - 1 large head;
• vegetable oil - 100 ml;
• carrot - 1 medium;
• sour cream - 3 tbsp. l.

1. Clean the oil, wash them well. Cook in salted water for a quarter of an hour from the moment it boils.
2. Heat oil in a skillet. Throw the butter in a colander and fry over high heat for 10 minutes. Don't stop interfering with them.
3. Peel the vegetables. Chop the onion, grate the carrots. Stir with oil. Cook for another 5 minutes. Salt.
4. Season the dish with sour cream, stir and turn off after a minute.

Julienne

Delicate mushroom mass with a cheese crust on top is divinely tasty and aromatic!

How much time is 50 minutes.

What is the calorie content - 151 calories.

How to cook:

1. The mushrooms, peeled from litter, should be boiled, as in the basic recipe. Champignons are ideal for the recipe, you do not need to boil them.
2. Next, the mushrooms should be cut into pieces.
3. Chop the onion very finely without the husk.
4. Grate the cheese. Any hard cheese will do.
5. Pour olive oil into a frying pan, let it warm up, put onions here and fry it until light golden.
6. Then add the mushrooms and fry them for ten minutes.
7. Season, add chopped garlic and pour in cream, let the mixture boil.
8. Pour into small cocotte makers or a small baking dish. Or continue to cook in the oven.
9. Top with cheese, send over medium heat. When the cheese is completely melted, the dish can be served.

Tip: for a delicate taste, it is better to use medium-fat cream.

Boil mushrooms before frying or not?

If you have just decided to master the preparation of such a preparation, you may be faced with a question as to whether it is worth boiling mushrooms before frying. Many housewives do not neglect double heat treatment. Let's look at which mushrooms must be subjected to this process and which are not.

Boil mushrooms before frying

Mushroom caviar with onions

Mushroom caviar, which many people know from grandmother's bookmarks. A wonderful appetizer and filling for dishes at the same time.

How much time is 45 minutes.

What is the calorie content - 80 calories.

How to cook:

1. Boil the mushrooms, having previously cleaned them from litter. Allow time to drain. For the dish, it is better to take dense mushrooms, such as oyster mushrooms.
2. Then grind them into a paste using a blender. You can just chop very finely with a knife.
3. Peel off the peel from the carrots and grate the fruit.
4. Finely chop the onion freed from the husk.
5. Pour oil into the pan, warm it up slightly. After that, add vegetables and mushroom mass at the same time.
6. Fry for a few minutes, stirring frequently, and then cover.
7. After ten minutes, remove the lid, add laurel leaf, salt and season to taste. Add allspice.
8. Keep on fire until the onions begin to fry.
9. Chop the peeled garlic finely and add to the rest of the ingredients.
10. Mix everything, cover, and turn off the fire. You can serve.

Tip: This caviar is best eaten cold on a slice of fresh brown bread.

Champignon

The dish prepared according to the following recipe turns out to be very spicy due to the set of spices included in the composition. Fried champignons can be an addition to meat, boiled potatoes. It is worth noting that mushrooms are the easiest to cook. They don't need to be boiled, soaked, or even peeled before being cooked, they don't have to. It is advisable to choose small mushrooms so that they are well saturated with seasonings.

• small mushrooms - 750 g;
• salt;
• garlic - 4 cloves;
• balsamic vinegar - 1.5 tsp;
• ground rosemary - 3 tsp;
• parsley - 150 g;
• red pepper - a pod.

1. Rinse the mushrooms thoroughly. Cut each into two halves.
2. Fry mushrooms with rosemary and garlic in vegetable oil for ten minutes. Stir constantly.
3. Transfer the mushrooms to a deep bowl. Drizzle with vinegar, add chopped peppers and parsley, salt. Stir well and serve.

Onion and mushroom omelet

A great option for a hearty breakfast or dinner. It helps out when there are no vegetables nearby, but you really want to diversify the omelet.

How much time is 40 minutes.

What is the calorie content - 96 calories.

How to cook:

1. The mushrooms, peeled from litter, should be cut into small pieces and boiled in water with salt, and allowed to drain. It is better to give preference to tubular mushrooms.
2. Chop the onion without husks in half rings, send it to the pan.
3. Pour oil to the onion, fry it a little.
4. As soon as the onion began to acquire a golden color, add the mushrooms, fry everything for twenty minutes, stirring often.
5. Mix eggs with milk using a fork. Add salt. You can add more eggs, but then the amount of milk should be increased in the calculation of one tablespoon per egg.
6. Finely chop the greens and stir in the egg mass.
7. Pour the egg mixture into a skillet. Shake the pan a little to distribute the liquid evenly. Cover and stand for ten minutes.
8. Serve hot or cool and then cut into chunks.

Tip: if desired, the omelet can be brought to readiness in a preheated oven.

Boletus

This is one of the most delicious forest mushrooms. Mature boletus mushrooms are boiled before frying, and young boletus are cooked right away. The latter are denser and crisper, ideally combined with tender fried or stewed potatoes. Feel free to serve them with sour cream or creamy sauce. Fried boletus mushrooms are a favorite dish of many people.

• boletus - 0.75 kg;
• pepper, salt;
• garlic - 2 cloves;
• lean oil - 3 tbsp. l .;
• onions - 2 large.

1. Clean, wash the boletus, remove the cuts on the legs. Cook in salted water for 20 minutes.
2. Cut the boletus into pieces.
3. Heat oil in a skillet. Throw in coarsely chopped garlic. Fry until golden brown, then remove.
4. Place the boletus in a skillet. Fry them, stirring, until the excess liquid evaporates.
5. Cut the onion into half rings. Place it in the skillet. Stir. Remove from heat when the onions are golden brown.

Boletus twist

This recipe does not use butter, but pork fat. It keeps mushrooms juicy. The resulting bookmarks can be served as an independent dish, but only warm.

How much time is 55 minutes.

What is the calorie content - 162 calories.

How to cook:

1. Wash the mushrooms, peel them off, cook as in the basic recipe. It is best to take real forest gifts.
2. Then cut them into small pieces.
3. Melt all the fat in a frying pan, or you can take a small cast iron or cauldron.
4. Add finely chopped onion to well-heated fat, cook until moisture evaporates.
5. Add mushrooms, salt them a little more than usual.
6. Fry until moisture completely evaporates. The pieces should start to squirt.
7. Put small jars to sterilize, lids too.
8. Arrange the mushrooms in dry warm jars, pouring melted fat on top. The mushrooms must be completely in it.
9. Allow to cool completely, only then roll up the covers, otherwise condensation will form.
10. Store in a cool place, then add to various dishes and salt less.

Tip: If there is no fat, you can simply melt a piece of fresh lard.

Russula

Very tasty mushrooms, the calorie content of which is minimal. Before frying russula, they must be kept in salted water for an hour. They are washed, cleaned, peeled from the legs and hats. When frying russula, add a couple of drops of lemon juice to them. This will give them extraordinary flavoring notes. Fried russula look great, so you can even serve them on a festive table. If you don't believe me, take a look at the photo with their image.

• russula - 1 kg;
• greens - a bunch;
• onions - 2 pcs.;
• salt pepper;
• garlic - 3 cloves;
• lemon juice - 2 tbsp. l .;
• sour cream - 350 ml;
• lean oil;
• bay leaf - 3 pcs.

1. Peel russula, wash, chop coarsely.
2. Chop the onion, chop the greens. Crush the garlic.
3. Heat the vegetable oil in a skillet. Fry the onions in it until golden brown. Then put the russula, sprinkle them with lemon juice. Fry for a quarter of an hour.
4. Season the dish with salt, pepper, add bay leaf and sour cream. Stir the russula. Cook on low heat, covered for a quarter of an hour.
5. Stir in garlic and fresh chopped herbs before unplugging.

Tricks and tips

It is not necessary to fry mushrooms or onions too much, as this worsens the structure of the products. As a result, they lose both their taste and benefits. Do not add too much oil either.

It is better for children and elderly people to limit the use of mushrooms. They should not be eaten in too large quantities and should not be consumed for dinner. To make the taste softer and make the stomach easier to work, you can add quite a bit of milk, cream or sour cream to the dish.

To give a more original taste, you can use not only unrefined oil, but also completely different types of it. For example, mushrooms cooked in mustard or hemp oil are delicious. Less commonly, it is cooked with corn or peanut. Or you can just pour a few drops of sesame seeds over the dish before serving.

Mushrooms and onions are cooked for about half an hour. This is a quick way to diversify the menu at any time of the year. Onions can be used both red and white, and green feathers can be added in summer.This will make the taste a little sweeter. The low calorie content and satiety of mushrooms make it possible to use them during a diet. Bon Appetit!