Fried porcini mushrooms in a pan: delicious recipes

Frying porcini mushrooms is not only interesting, but also healthy. Boletus mushrooms are very tasty, they contain a lot of vitamins. There are enough recipes with which you can diversify the table at any time of the year. Each hostess has her own secrets. You can fry fresh, dried, frozen fruit bodies. They are suitable as an addition to any side dish. Whoever tried fried porcini mushrooms for the first time is delighted with the excellent taste and aroma.

Is it possible to fry porcini mushrooms

Boletus belongs to the first category of edibility, so they are suitable for human consumption. Frying porcini mushrooms in a pan is not difficult, especially since no preliminary preparation is required. After heat treatment, the fruit bodies do not lose their beneficial properties.

How to fry porcini mushrooms

No special skills are required to cook fried porcini mushrooms. For frying, you need to collect boletus mushrooms away from roads and industrial enterprises, since any fruiting bodies quickly absorb harmful substances. You need to take porcini mushrooms that are not too large, without worms. Overgrown specimens are best left for forest dwellers. At home, you need to remove debris, separate the caps and legs from large fruits for slicing.

Before frying, it is recommended to douse the caps with boiling water so that they become less brittle. In addition, such a water procedure will better clean the surface and reduce the size of the boletus. After rinsing, lay the raw materials on a cloth to dry. If boletus is boiled before frying, then the process should last no more than 10 minutes in order to preserve the aroma of the fruit bodies.

Any boletus can be used for frying:

• fresh;
• frozen;
• dried.

Fruit bodies are prepared with various additives. It can be:

• vegetables;
• cream;
• sour cream;
• breadcrumbs;
• eggs.

It all depends on taste preferences and the recipe chosen.

How to fry fresh porcini mushrooms

After cleaning and washing, the collected fruit bodies are recommended to be boiled for no more than seven minutes in slightly salted water or doused with boiling water. To glass the liquid, put the caps and legs in a colander. Then fry in a dry skillet until the mushroom juice evaporates. And then - according to the selected recipe.

How to fry frozen porcini mushrooms

You can prepare a delicious roast from the fruit bodies that are in the freezer. Frozen porcini mushrooms do not need to be completely thawed to fry. It is enough to take it out of the freezer and put it in the refrigerator on the shelf for 15 minutes. After that, put in a frying pan and start frying.

How to fry dried porcini mushrooms

To fry dried porcini mushrooms, you need to perform a number of procedures:

• first sort and rinse thoroughly;
• put in hot boiled milk for swelling;
  
• rinse in clean water;
• cut into the desired pieces;
  
• fry.

How long to fry porcini mushrooms

After the mushroom juice disappears from the boiled or scalded fruit bodies laid out in a dry frying pan, you can pour oil. A golden crust appears in a quarter of an hour. This time is enough for frying porcini mushrooms.

Fried porcini mushroom recipes

Many housewives cook porcini mushrooms, as this is a real delicacy. To fill the cookbook, you can use the recipes below.

A simple recipe for fried porcini mushrooms

There is not always time to prepare an exquisite mushroom dish. You can just fry the hats and legs.

Prescription requires:

• 600 g boletus;
• 1 large onion
• 50 ml of vegetable oil;
• salt, black pepper, herbs - to taste.

How to cook:

1. Put the chopped hats and legs in a hot frying pan.
2. When the juice has evaporated, pour in the oil, add salt and fry until golden brown.
3. Cut the onion into half rings and add to the mushroom mass.
4. After five minutes, pepper and sprinkle with herbs.

Roast porcini mushrooms in pots

Mushroom pickers often cook boletus. The dish turns out to be fragrant and satisfying. For frying, you can use not only fresh, but also frozen porcini mushrooms. This does not change the taste.

Ingredients:

• 0.5 kg of porcini mushrooms;
• 0.6 kg of pork;
• 0.8 kg of potatoes;
• 2 carrots;
• 2 heads of onions;
• 100 g canned green peas;
• 6 pcs. bay leaf;
• 6 tbsp. l. sour cream;
• meat broth - as needed;
• vegetable oil - for frying;
• salt, black pepper - to taste;
• 2 cloves of garlic.

Cooking features:

1. First you need to fry small pieces of pork until golden brown. Add salt and pepper at the end of cooking.
2. Fold the fried meat on the bottom of the pot.
3. Fry the hats and legs cut into strips in oil for five minutes. Add to meat.
4. First cut the onion in half, and then in half rings. Put in a frying pan with hot oil and fry.
5. Grate the carrots, add to the onion.
6. Put the vegetables on top of the mushrooms.
7. Dice the recipe potatoes and place on top.
8. Sprinkle with green peas and salt.
9. Pour in broth. Its amount depends on taste preferences. Add 1 tbsp to each pot with fried porcini mushrooms. l. sour cream, bay leaf.
10. Put the pots in an oven preheated to 200 degrees for half an hour. This is enough time to cook potatoes.

Serve immediately while the dish is hot. Can be in pots or put on a plate.

Fried porcini mushrooms for the winter in jars

You can enjoy fragrant mushroom dishes not only in summer, but also in winter, if the fruit bodies are fried and rolled into jars during the harvest season. Fat is used as a preservative.

Recipe composition:

• fresh boletus - 1 kg;
• ghee or animal fat - 350-400 g;
• salt without additives - 2-3 tsp

The nuances of the recipe:

1. Soak boletus in salted water for two hours. Rinse each mushroom, removing all the leaves and needles along the way.
2. Fold the boletus into a saucepan, pour in clean water. From the moment of boiling, cook over low heat for a quarter of an hour. To keep the boletus white, add 3 g of crystalline citric acid to 1 liter of water.
3. Rinse the boletus again and boil in new water for another 15 minutes.
4. Wash the caps and legs again, then cut into pieces and put in a saucepan.
5. Heat a large skillet, add porcini mushrooms and fry without oil, stirring, until the juice evaporates.
6. Add selected fat, salt and continue to fry.
7. Lay out the finished workpiece in sterile jars, without reporting 10-15 mm to the top.
8. Pour hot fat from a frying pan, roll up and leave to sterilize for one hour.

Until it cools completely, the jars with the fried workpiece are kept under the blanket, without turning upside down. Sterilized homemade products can be stored in a dry cellar for about a year.

Roasted porcini mushrooms

Boletus can be fried with potatoes. For cooking you will need:

• fruiting bodies - 0.5 kg;
• potatoes - 0.5 kg;
• garlic - 2-3 cloves;
• onions - 1 head;
• vegetable oil - for frying;
• dill, salt, allspice - to taste.

Cooking rules:

1. Peel the potatoes, cut into strips.
2. Cut the peeled onion into half rings.
3. Pass the garlic through a garlic press or chop finely.
4. Pour oil into the pan. When it warms up, fry the garlic until golden brown, then remove it on a saucer with a slotted spoon.
5. Fry potatoes in fragrant oil until browned.
6. Add salt and pepper, cover the pan with a lid and cook until tender.
7. While the potatoes are fried, you need to prepare the porcini mushrooms. After thorough rinsing, cut the fruit bodies at random.
8. First, boletus should be fried in a dry frying pan with stirring, then in vegetable oil for a quarter of an hour.
9. Combine all ingredients in one container, taste, add salt and pepper if necessary.
10. Sprinkle the mixed dish with herbs. Fry for another five minutes and you can treat your household.

Fried porcini mushrooms in olive oil with bell pepper

You can fry boletus with different vegetables. They go well with sweet bell peppers.

Recipe composition:

• fresh boletus - 0.4 kg;
• large sweet bell pepper - 2-3 pcs.;
• onions - 1 head;
• olive oil - 2-3 tbsp l .;
• salt to taste.

How to fry boletus:

1. Cut sweet peppers into strips, onions into half rings.
2. Porcini mushrooms are cut into pieces or slices, first fried in a dry frying pan, then with oil, pepper and onion, when the juice has evaporated. Stir the boletus often so as not to burn.
3. When ingredients are golden brown, season with salt and pepper.

Recipe for frying porcini mushrooms with cream and cheese

Recipe composition:

• boletus - 1 kg;
• green beans - 0.4 kg;
• butter - 100 g;
• fresh cream - 500 ml;
• hard cheese - 200 g;
• onions - 3 heads;
• Italian herbs - 1 tbsp l .;
• salt to taste.

How to fry properly:

1. Grease the pots with oil and put the beans on the bottom.
2. Fry mushrooms and onions in butter for 15 minutes, then add salt.
3. Put porcini mushrooms with vegetables in a pot, sprinkle with grated cheese.
4. Add Italian herbs, salt to the cream, mix and pour into the pots.
5. Put pieces of butter, grated cheese.
6. Covered pot, put in an oven preheated to 190 degrees for half an hour.

Fried porcini mushrooms with dry white wine

Gourmets like the boletus recipe, where it is customary to fry them, adding dry white wine. Since frozen mushrooms are used, the dish can be served at any time of the year.

Ingredients:

• 300 g of frozen porcini mushrooms;
• 150 g onions;
• 100 ml of dry white wine;
• 35 ml of vegetable oil;
• 25 g parsley leaves;
• ½ tsp salt;
• 2 cloves of garlic.

Cooking rules:

1. Onions and garlic cloves are peeled and rinsed with cold water. Then they are chopped: the cloves are cut into plates, and the onion is cut into cubes.
2. You need to fry the hats and legs in fragrant oil, so the prepared vegetables are laid out in a pan and brought to a transparent state.
3. Porcini mushrooms, without defrosting completely, are laid out in a dry frying pan and, while stirring, the liquid is evaporated.
4. Add to the pan with onions and garlic, continue to fry for 10 minutes.
5. When the boletus begins to brown, pour in dry white wine and fry for 2-3 minutes until the light alcohol evaporates.
6. Unplug the stove and add the parsley. Mix the dish thoroughly.

Fried porcini mushrooms in sour cream sauce

Sour cream is an excellent addition to fried boletus. You can prepare a dish from any mushrooms: fresh, frozen or dried. So you don't need to wait for the mushroom season, but fry the caps and legs whenever you want.

The prescription will require:

• boletus - 500 g;
• sour cream - 1 tbsp.;
• onions - 1 head;
• salt - ½ tbsp. l .;
• spices to taste;
• vegetable oil - for frying.

Cooking sequence:

1. Peel onions, put in a frying pan with heated oil. As soon as it turns golden, select on a clean saucer with a slotted spoon.
2. Cut the hats and legs into slices, put in boiling aromatic oil, fry with stirring until the juice begins to stand out.
3. After half an hour, pick out the rest of the mushroom juice with a spoon.
4. In sour cream, so as not to curl, pour a little warm water.
5. Add fermented milk liquid and fried onions to the pan. Darken the dish for 8-10 minutes.
6. Sleep with chopped herbs, chopped garlic and serve.

Fried porcini mushrooms in bread crumbs

In breadcrumbs, boletus is crispy. Frying delicious porcini mushrooms is not so difficult. By prescription you need to take:

• mushrooms - 10-12 pcs.;
• chicken eggs - 1 pc .;
• bread crumbs - 5 tbsp. l .;
• vegetable oil - 3 tbsp. l .;
• salt, black pepper - to taste;
• fresh milk - 1 tbsp.

The nuances of the recipe:

1. Rinse hats and legs thoroughly.
2. Mix milk and water, add porcini mushrooms, leave for 2-3 hours.
3. Boil boletus in milk mixture until tender, put in a colander.
4. Put the mushroom mass in a plate, add salt and pepper.
5. Break the eggs and beat them into a foam with a whisk, pour the crackers on a saucer.
6. Heat oil in a skillet. Prick each piece on a fork, moisten with an egg, then roll in breadcrumbs. Fry until golden brown.

Fried porcini mushrooms with egg recipe

Few lovers who fry porcini mushrooms in a pan with eggs. But such a dish will be a real bomb on any festive table.

Recipe composition:

• 500 g boletus;
• 2 eggs;
• 50 ml of milk;
• 50 ml of vegetable oil;
• salt and herbs to taste.

How to cook:

1. Boil boletus in salted water for no more than 10 minutes. Throw in a colander to glass the liquid.
2. Heat the vegetable oil and put the porcini mushrooms, fry with stirring for a third of an hour.
3. Break eggs into a cup, foam them with a whisk, then combine with milk.
4. Pour boletus with the mixture, cover the pan with a lid and put on the stove. You can bake in the oven at 200 degrees for five minutes.

Sprinkle the ready-made mushroom omelet with herbs and put on the table.

Why porcini mushrooms are bitter after frying

Boletus mushrooms have a spongy structure, therefore they absorb all harmful substances in water, soil, air. This may well be the cause of the bitterness left over after frying.

Improper cooking also leads to unpleasant taste. Bitterness may appear if the boletus is burnt.

Calorie content of fried porcini mushrooms

Low-calorie raw mushroom product. There are only 22 kcal per 100 g. During cooking, fried porcini mushrooms absorb a large amount of fat, so this figure increases dramatically. Fried boletus has about 163 kcal.

Advice! After frying, it is better to remove the mushroom pieces with a slotted spoon and put in a colander so that some of the oil is glass. The calorie content will decrease slightly.

Conclusion

Frying porcini mushrooms is no more difficult than the rest of the fruit bodies. Using these recipes, you can diversify the family's diet with delicious dishes throughout the year.

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