How to cut mushrooms for frying. We fry mushrooms champignons, we delight the family

17.11.2019

Champignons belong to the genus lamellar mushrooms of the Champignon family. On the French this name means "mushroom". According to some reports, this product is the most widespread mushroom product in the world and it must be said that it is one of the few that lend itself to cultivation in artificial conditions. After all, no one grows chanterelles, or, say, honey agarics! Moreover, those people who do this quite professionally argue that it is quite feasible even at home, not to mention specialized farms. For the first time they began to grow champignons many years ago in Italy, and then this the new kind breeding has become popular all over the world. In Europe, the French were the "pioneers" in this matter, and they gave the mushroom such a name.

It was noted that champignons grow well in basements and semi-basements, and in the old days, many noble monarchs kept special rooms in which they grew such a product, because it was considered a sign of wealth and was definitely a delicacy. It is noteworthy that these mushrooms can be easily distinguished from all the others due to their spherical cap and characteristic appearance. They can only be confused with the poisonous Amanita species, which, unlike champignons, is characterized by the presence of not white, but yellowish plates. At present, the cultivation technologies of the described mushroom are so close to perfection that they have practically been brought to full automatism and allow up to two harvests annually: spring-summer and summer-autumn.

The calorie content of this product is about 27 kcal per 100 grams, which allows it to be used in dietary nutrition... It is known that it is rich in vitamins PP, E, B vitamins, as well as phosphorus, zinc, potassium. In terms of phosphorus content, these mushrooms can easily compete with fish products. The low sodium content makes them suitable for a variety of salt-free diets, especially popular these days, and the low sugar content is sure to delight diabetics. Champignons must be included in your diet, as they help relieve fatigue, get rid of headaches, and improve the condition of hair and skin. In addition, they have an unsurpassed taste and will certainly appeal to all family members and even the most discerning gourmets.

It is known that mushrooms are rich in protein, and the protein of the described product also contains essential amino acids that are not synthesized by the human body, but are necessary for its normal life. Some people consume champignons exclusively fresh, as it is believed that this is the way to ensure the complete safety of all vitamins and minerals. To do this, they are washed, carefully cleaned, cut with plates and slightly dried. But it is still much safer to subject the product to heat treatment, as it may contain toxic toxins. Champignons are widely used for the preparation of various culinary masterpieces, but also very good in the form independent dish... You can do whatever you want with them: pickle, boil, fry, stew, cook soups.

It is believed that it is the fried product that has the best taste. It can be simply served with a side dish, and also used as a semi-finished product for the preparation of culinary masterpieces. Before frying the mushrooms, you must definitely learn how to cut the mushrooms for frying correctly. First of all, you need to remember that the quality of the finished dish directly depends on the quality of the selected raw materials. That is why preference should be given to precisely fresh mushrooms with an attractive appearance. Currently, they are sold in any large supermarket, so if there is the possibility of purchasing them chilled, there is no need to buy a frozen product, since its consistency in this case will be much worse.

Before cutting the champignons, you need to decide on the question of what the fried semi-finished product is ultimately needed for. In any case, before starting cooking, the mushrooms need to be washed, the caps cleaned and the white partitions connecting the legs to the caps removed. In order for the washing to be effective, you need to pour water into a large bowl or saucepan, immerse the mushrooms in it, rinse, then drain and rinse the product. For cooking fried mushrooms as an independent dish or as a component of a mushroom stew, they must be cut into thin plates or cubes, the size of which can be chosen arbitrarily. A sharp knife with a wide blade is perfect for chopping, since cutting elastic mushrooms is not so easy and an ordinary kitchen knife may not cope with this task.

Before frying the mushrooms for stuffing, carefully separate the caps from the legs, cutting them off at the very base, and then chop the legs, cutting them into small cubes suitable for cooking mushroom mince who will need to stuff the hats. For cooking mushroom sauces you can try chopping the mushrooms whole with a food processor, or cutting them into very small cubes or slices. It should be noted that the degree of slicing directly depends on individual taste preferences and in this case even eminent chefs cannot give universal advice on this matter. But we must not forget that the larger the mushroom pieces, the longer they need to be fried, and in some cases, even preliminary boiling until half cooked may be necessary.

How to wash and peel champignons for soup, stewing, frying, stuffing.

We will not say that champignons are the most delicious mushrooms, because everyone's taste preferences are different, but no one will argue that champignons are the most common mushrooms in our country. They are ideal for soup, stewing, pizza, and pies. Delightful both marinated and equally delicious cooked barbecues. The most daring gourmets even eat raw mushrooms!

And it is not surprising, because this variety of mushrooms contains just a storehouse of vitamins and minerals. These are group B, C, D, as well as sodium, phosphorus, potassium, amino acids, linoleic acid. In addition, champignons are an easily digestible protein that is vital for those who decide to take the path of vegetarians.

Also, scientists have proven that regular consumption of champignons is a sure way to bypass such ailments as: heart attack, atherosclerosis, and also improve the functioning of the brain and nervous system.

But in food, as in medicine, the main rule is - do no harm. Therefore, it is very important to clearly know where the mushrooms are grown, as well as to properly process and prepare them before serving.

Do I need to peel fresh, royal, brown mushrooms before cooking?

Many even experienced housewives will tell you with confidence - why peel absolutely pure champignons? But this rule applies only to mushrooms grown in artificial conditions. If you yourself have collected champignons in the forests and in the meadows of your native land, cleaning the leg is mandatory, and sometimes cleaning the cap.

In addition, it is necessary to thoroughly rinse each mushroom with a washcloth under running water. After that, the mushrooms are ready for cooking.

Should and how to wash mushrooms before cooking and frying?

Many people have a question - is it necessary to wash the mushrooms before cooking or frying? Of course. Be sure to rinse each mushroom under running water, using a washcloth if necessary.

Also, if the mushrooms are collected in the wild, do not forget to boil them in salted water for 5 minutes, drain the water and then boil the mushrooms or fry.

Do the mushroom caps need to be cleaned if they burst?

It so happens that whole hats are assumed for a dish, and when washed, the mushroom cracks due to a lack of juiciness. If it is not possible to purchase other mushrooms, and you need to cook the dish, do the following:

Dip mushrooms in warm water and leave it for 15-20 minutes;
Clean dirty areas with a cloth and additionally rinse with warm water;
If necessary, make a new cut on the leg, clean it, put it back into water and remove it immediately.

Thus, even the most fragile mushrooms will remain intact.

Cleaning champignons: how to properly clean the royal, purchased champignons from the film for frying, boiling, stuffing and pickling?

Peeling royal mushrooms is as easy as shelling pears:

We collect warm water into the container and lower it into it royal mushrooms for 15 minutes;
We clean the caps with a damp cloth, if necessary, remove the top layer with a knife;
We make a cut on the leg and clean it;
We rinse under running water.

How and for how long to cook fresh and frozen mushrooms until cooked in soup, for salad?

Depending on where you prepare the mushroom soup, the cooking process increases or, on the contrary, decreases. But remember: the first time you put mushrooms in boiling salted water, and boil for 5 minutes, drain the water and rinse the mushrooms under running water. Next, cook, depending on the cooking method:

On the stove fresh champignons boil in soup for 5 minutes;
Fresh mushrooms are boiled in a double boiler for 10 minutes;
Fresh mushrooms are cooked in a slow cooker for 20 minutes;
In a multicooker-pressure cooker, fresh mushrooms are boiled for 5 minutes;
Frozen mushrooms in soup are boiled for 10 minutes after boiling water.

If the mushrooms are fried, stuffed, stewed - pre-cooking for 5 minutes is enough.

How to properly cut mushrooms for frying?

If the mushrooms are to be fried, it is very advisable to wash the mushrooms, chop and only, then boil for 5 minutes. Since it is much more problematic to cut boiled mushrooms exactly.

Depending on what kind of dish you plan to cook, slicing is possible:

Cubes. To do this, separate the caps from the legs and cut into small or large cubes. Great for roasting caviar, as well as frying with potatoes and vegetables;
With straws. The method is exactly the same as the previous one, with the exception of the cutting shape. Perfect option for salads;
Lobules. To do this, put the mushroom head down and from top to bottom with a sharp knife, separate the slice by slice. Champignons are also perfectly cut into slices using an egg cutter.

How long does it take to fry frozen and fresh mushrooms in a pan?

Deliciously fried mushrooms are the key to a luxurious meal. After all, champignons seem to be unpretentious, but this is a misleading opinion. Indeed, there are many secrets in their preparation.

We wash the fresh mushrooms, chop and boil in salted water for 5 minutes. We take it out of the water and dry it on a napkin. Then we send it to the pan, in which the vegetable and butter... Fry, stirring occasionally for 15 minutes.

If the mushrooms are fried in one layer or deep-fried until 2 minutes frying is enough.

Frozen mushrooms are fried for 10 minutes after being pre-thawed and dried on a napkin.

Canned and pickled mushrooms are washed under running water, dried on a napkin and fried over high heat for 5 minutes.

Shelf life of peeled mushrooms in the refrigerator

The refrigerator saves us from exhausting daily cooking, it is even difficult to imagine how women were forced to cook new food 3-4 times a day! It also extends the life of products and reduces the frequency of visits to stores.

So, you can store peeled mushrooms in the refrigerator:

In an open container - no more than 3 days, taking into account the fact that without preservatives they will darken;
Covered cling film- no more than 6 days, taking into account the fact that on the 7th and subsequent days they will be dangerous to human life.

Want to keep mushrooms longer? Send them to the freezer!

Video: How to clean and preserve mushrooms?

ABOUT A large society of lovers of quiet hunting has long been split into two camps: supporters of cutting mushrooms and supporters of twisting them. Strong arguments for mutual accusation of barbarism, greed or laziness, supported by personal experience, are found in both those and others. True, there is also a third party that proclaims both methods as acceptable. Their opinion completely coincides with the conclusions of biologists.

The main body of the fungus consists of microscopic cobweb-like filaments - hyphae. The mushroom of one plucked, for example, porcini mushroom can spread over a whole hectare around and consist of billions of hyphae, the old of which are constantly dying off, and the new ones are no less constantly growing. Therefore, for the entire mycelium, a cut or twisted mushroom is a low-traumatic and subtle event: the breakage of several hundred filaments that held and nourished the fruit body will quickly be tightened by newly regrown hyphae and will soon give a new offspring. It is enough to sprinkle the place from which the mushroom was taken with fallen leaves or needles lying nearby - to create a familiar, favorable environment for the mycelium to recuperate.

You should peel the mushrooms with your hands or with a knife away from the place where they grew so that rotting waste does not infect the temporarily weakened mycelium and do not lure pests - mushroom flies to it.

In what cases is it better to twist mushrooms?

Slightly rocking and twisting, you can pick single mushrooms with a thick solid leg: white, aspen mushrooms, subduboviki, boletus, boletus and other tubular mushrooms. This method gives a solid weight gain, since when cut off, a fairly large part of the mushroom body remains in the ground.
For beginner mushroom pickers, twisting is the safest method, because the characteristic signs of poisonous mushrooms, by which they can be unmistakably recognized, are often found on a leg deep in the ground and can go unnoticed when cut.

When is it better to cut mushrooms?

Twisting any mushrooms growing in heaps and growing together by roots will cause significant damage to the mycelium. In these cases, it is better and more convenient to cut them off, without pulling out in vain a trifle that can still grow up for the next "hunt".
Cutting is also recommended for lamellar mushrooms: saffron milk caps, milk mushrooms, volushki, nigella, butter, etc. Since many of them often grow deeply buried in moss, twisting them in itself is already difficult, and excessive efforts can disturb the mycelium too much. In addition, the fragile and hollow legs of lamellar mushrooms can crumble during unscrewing.
Cutting will also help when you don't want to carry "extra dirt" home. This should be done as low as possible, near the ground, and with a sharp knife.
In mushrooms growing on trees, for example, honey agarics, the legs are hard and tasteless, therefore, when cutting off the caps, leave the legs on the stumps, a new crop will ripen on them very soon.

What mushrooms are best left in the forest?

Very large mushrooms usually turn out to be overdone, unfit for human food, they are completely gnawed by worms and stuffed with their waste products, which neither salt water nor other tricks can remove. But such mushrooms can serve as a forest planting material. If you come across an old, flabby, strongly wormy mushroom, pin its cap on any nearest knot with spores down: when dry, they will scatter far around and give rise to new myceliums. Perhaps they will also be useful for animals or birds for food.
Of course, everyone knows that there is no need to carry fly agarics and other toadstools home. But you should not take out your dislike and annoyance on them, knock them down with your feet or sticks: forest dwellers eat (possibly treat) poisonous mushrooms for humans: squirrels, elks, deer, bears, jays, capercaillie, black grouse, partridge.

The mushroom is cut off or twisted, the mycelium is affected in any case. The only question is the extent of the damage inflicted. If you observe reasonable limits and act carefully and carefully (do not stump the mushrooms, so that you can uproot them using force), nothing bad will happen. The underground mushroom kingdom suffers much more from trampling by cattle or people and the general unfavorable environmental situation than from that, its fruits are cut or twisted.

Many young hostesses do not undertake to fry mushrooms in a pan. Some people think that preparing a dish is difficult, while others are sure that this is a very long process.

However, fry the mushrooms using our step by step instructions with a photo, it will not be difficult.

Be careful, these mushrooms will decrease in volume after frying by 2 times.

Taste Info Second: mushrooms

Ingredients for 2 servings:

Champignons - 500-600 g;
Onions - 1 pc.;
Vegetable oil - 50 g;
Salt pepper;
Natural mushroom seasoning - to taste.

Cooking time: 35 min. Difficulty: Easy

How to cook fried mushrooms with onions in a pan

If you bought champignons in a supermarket, you need to peel the flesh under the cap with a sharp knife and remove dirt and blackheads. Then put in a colander and rinse very quickly (no more than 1 second) under running water, and then drain well.

Now we cut the mushrooms. Fried champignons will be tastier if the mushrooms are cut into larger ones. I usually cut it in half lengthways and then, in several pieces each half, if the mushrooms are medium in size (the cap is 2 to 3 cm in diameter). Small specimens, up to 2 cm, can not be cut at all, but large ones need to be cut like this: first cut off the leg, then cut the cap in half and divide each half into 3 parts. I do not advise cutting the champignons into slices, they will go away a lot mushroom flavor... It is important that all the pieces are approximately the same size - this will help to prepare the food quickly and efficiently.

When the mushrooms are ready, let's take care of the onions. Cut it not too finely, preferably in halves of rings or 1/4. Heat a frying pan with vegetable oil, while our fire should be medium, sauté cooked onions in it until golden brown. We do not need it to be completely ready, it is enough that light brown stripes just start to appear on it. It will take no more than 2 minutes.

Now we spread the mushrooms. On them salt, seasoning for mushroom dishes. Mix thoroughly and fry over medium heat. Stir every 3 minutes.

Quite a lot of liquid will be released during the frying process. You do not need to cover the pan with a lid, because we want the liquid to evaporate.

We fry until all the moisture is gone, usually no more than 10 minutes. Then you need a few more minutes (2-3) to fry the mushrooms until golden brown. At the end of cooking, add a couple of minced garlic cloves if desired. After squeezing it through a press, stir the mushrooms well.

This is so simple and quick recipe fried champignons with onions. It remains to think of what side dish you will serve this dish with.

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Fried champignons with sour cream

It turns out very tasty fried mushrooms with onions and sour cream, since when frying with sour cream, the mushrooms will get a softer delicate taste... You can add more hot spices to this dish - this will make it rich and not cloying. When using sour cream, the number of calories also increases.

Ingredients:

Cooking method:

First, prepare the mushrooms, chop, peel and chop the onion.
Place the onions in a skillet with hot oil and cook until golden streaked over medium heat.
Now put the mushrooms in the pan (do not reduce the heat), but stir the food every couple of minutes.
After 5-7 minutes of frying, you need to put 3-4 tablespoons of thick sour cream, salt and spices in a pan to the mushrooms. Then the heat is reduced to minimum and the pan is covered with a lid.
Stew for another 5 minutes, and then remove. Sour cream will make the taste of mushrooms softer and softer.

Fried mushrooms in the oven

It won't be quite fried mushrooms, they will stew a little in the oven. However, thanks to this, your dish will receive a bright mushroom aroma and rich taste. Instead of sour cream, you can put a couple of tablespoons of tomato paste here. The dish will get an appropriate aftertaste.

Ingredients:

Cooking method:

Prepare and chop the onions and mushrooms. Put the bow on hot skillet and fry until ruddy crusts... Then add mushrooms and keep on medium heat for 2-3 minutes, add spices and cream or tomato paste(with it you need to add 1 tbsp. l. water).
If fried mushrooms with sour cream are placed in the oven for 10 minutes, you will get a very aromatic dish with a rich taste.
You do not need to shift the mushrooms, just remove the pan from the stove (5 minutes after you start frying the mushrooms) and put it in the oven.
Remove from the oven carefully. In order not to get burned.

Champignons with sour cream in a slow cooker

You can also fry mushrooms in a slow cooker. Then your minimum participation is required. And the mushrooms will still be tasty and aromatic.

Ingredients:

Champignons - 500-600 g;
Onions - 1 pc.;
Salt, bay leaf pepper - to taste;
Vegetable oil - 40 g;
Sour cream - 90 g.

Cooking method:

Peel and chop the mushrooms, chop the onion.
Fold onion rings into the multican and add vegetable oil... First select the fry setting and sauté the onions.
Now add the mushrooms, spices, sour cream to the onion in the multicast pan (it is better to take liquid sour cream here) and close the lid.
Then turn on the "extinguishing" mode and set the time to 15 minutes. When the alarm sounds, your mushrooms are ready.

Delicious and useful mushrooms- champignons, you can buy at any store. Recently, the demand for this product has increased, so mushrooms have been grown even at home. Mushrooms are baked, boiled and fried - every housewife is obliged to learn how to cook this healthy product.

How to fry mushrooms in a pan - where to start and how to properly prepare mushrooms

Choosing a product in the store - choose mushrooms that are elastic, light and without dark spots. There is an opinion that it is undesirable to wash mushrooms in water, but then you need to be 100% sure of the product, which is almost impossible. Therefore, the mushrooms need to either be rinsed under the tap, and then wait for the water to drain, or gently wipe each mushroom with a damp towel. Why is it undesirable to wash mushrooms and take such care? Mushrooms, like a sponge, absorb liquid and therefore become watery after abundant washing.

How to do the right thing: quickly rinse the mushrooms under the tap or wipe each with a wet towel, then, armed with a sharp small knife, peel off the top layer from the cap.

Slicing mushrooms: first you need to cut off the leg, then cut the cap into 2 pieces. If the mushroom is large, then 3 equal parts. Small mushrooms are left without cutting.

If the mushrooms were taken from freezer, before frying, they are not pre-thawed, but immediately placed in a frying pan with heated oil. These mushrooms are fried under an open lid, stirring so as not to burn.

How to fry mushrooms in a pan

Mushrooms and sour cream are classics, we will use a simple and proven recipe to cook champignons.

We will need:

fresh champignons - 500 g;
onion - 1 pc.;
sour cream - 100 g;
salt, pepper - to taste;
vegetable oil for frying.

How to fry mushrooms properly:

First, we clean and chop the onion, you need to chop it as little as possible, then the mushrooms will turn out to be juicier and tastier. But you only need to chop the onion with a knife; it is undesirable to use a blender or food processor.
We use a deep frying pan for frying. You need to pour 3 tablespoons into it. butter, put on medium heat.
When the oil warms up, pour the onion, fry until a beautiful golden hue.
We manage to simultaneously monitor the onions so that they do not burn and prepare the mushrooms for frying.
Once the onion is ready, add the mushrooms. They will immediately release some liquid and decrease in size, as it should be. Gradually, the liquid will evaporate, and the mushrooms will begin to fry. We recommend not to skip this moment so that the mushrooms cook evenly.
That's just the time to add salt and spices, stir the mushrooms - pour the sour cream and mix gently again.
Next, we cook mushrooms under closed lid until the sour cream reaches the boiling stage. That's all, the mushrooms are ready, it remains to add a zest to ready meal... For example, pour 3 tablespoons into a frying pan. dry white wine or grind the finished dish with grated cheese.

Fry mushrooms in a pan in a simple way

there is quick way cooking champignons, which housewives adhering to a diet will gladly use. Sour cream is not needed to cook mushrooms, the amount of oil is used to a minimum.

Products:

champignons - 500 g;
onions - 2 pcs.;
salt and black pepper to taste;
vegetable oil - 1 tablespoon

How to fry mushrooms:

Take a thick-walled wok pan, pour oil into it, put it on the stove.
We clean the onion, cut it into half rings or cut each half into 2 parts, send it to the pan. Fry until slightly golden brown.
We wash the mushrooms, dry them, separate the legs, cut them into strips, put them in a frying pan.
We mix everything, waiting for the liquid to evaporate. Fry the mushrooms along with the onions, not forgetting to stir occasionally, add salt and spices to taste.

Such mushrooms are used as a side dish or as an independent dish.