A simple, one might say, "traditional" recipe for fried mushrooms. In my case, these were flakes (a mixture of ordinary and golden, which is "royal honey"), but almost any mushroom can be cooked this way.
According to this recipe, you can cook not only mushrooms freshly brought from the forest, but also frozen ones. If you are using frozen, then point 1 has already been completed (before freezing, you only need to defrost).
We need (for 3-4 "adult" portions):
- Mushrooms - 500-600 grams
- Onions - 2-3 pieces
- Vegetable oil - a couple of tablespoons
- Butter - 50-70 grams
1. Prepare the mushrooms. I boil any mushrooms at least once, even those that do not need preliminary processing. Habit. I boil the first time until abundant foam appears, drain the water, rinse the mushrooms well, fill it with cold water again and boil it again to boil for 5-10 minutes. So that there is not enough water, about a kg of fresh mushrooms in a five-liter saucepan. I wash well.
I cut into small pieces, small caps into halves or quarters, large ones - like a mood ... Sometimes in cubes, no more than 2x2 cm, sometimes in stripes, sometimes in radial segments. Like this:
Large cast iron skillet, preheated well over high heat. I pour in sunflower oil, wait for the oil to warm up too, pour chopped onions, a lot, we generally cook almost everything with a lot of onions.
I constantly mix the onion, waiting for it to become translucent:
Now pour the pre-cut mushrooms on top:
We are waiting for the water to stop actively evaporating, tighten the fire to medium / less than average.
Now, in just a few minutes, it is already quite ready for use:
But it's better to wait a little longer. We stand over a frying pan, stir to fry evenly.
There should not be too many mushrooms. In our family, they don't like variations on stewed themes. Only fried, and to crunch, so that there is a characteristic mushroom texture, and not the feeling of chewing a slug. With a thick layer, they are not fried, but stewed, so the pan should be taken wider.
When the mushrooms are ready (in my opinion), they begin to emit a characteristic crackle. Likewise, meat, such as pork, crackles when fried in cubes until crisp.
Now we put in the butter.
Let the butter melt, it's quick.
Stir and let the mushrooms simmer with butter for a couple of minutes.
Serve hot immediately. Mashed potatoes, top with mushrooms - great! And if you add a couple more homemade cutlets to this, it will be absolutely wonderful!
Or here is this version of the presentation:
If the mushrooms are not served immediately after cooking, cover the pan with a tight lid, otherwise all the moisture will evaporate from the mushrooms and they will be too dry.