How to fry volushki with potatoes: cooking recipes

Mushrooms with such a poetic name as volushki are known to almost every mushroom picker. Their pink or light cap with rolled up edges is painted with rims and framed with fluffy fringe, making it difficult to confuse them with any other varieties of mushrooms. They are usually used for pickling, sometimes for pickling. But not everyone knows that these mushrooms, when treated correctly, are incredibly tasty when fried. Volnushki fried with potatoes, if prepared correctly, can very well become a signature family dish with which you can surprise relatives and friends at holiday feasts.

Is it possible to fry volushki with potatoes?

Of course, it is quite possible to fry volushki yourself, adding only a number of spices and herbs, such as onions and garlic. But in combination with potatoes, these mushrooms acquire additional satiety, special filling, and unique taste.

Moreover, the dish can be improved indefinitely by adding new interesting ingredients and spices to it.

How to fry volnushki with potatoes

Almost any wave is suitable for frying, except for the oldest and largest ones. It is better not to put such mushrooms in the basket initially; too many substances harmful to health can accumulate in them.

After collection, the mushrooms, like any other mushrooms, are disassembled, removing wormy and broken ones. Then they are cleaned of various debris and washed. When cleaning, pay special attention to the “fringe” under the cap. It should be cleaned off, since it is in it that the maximum amount of bitter substances is concentrated. Be sure to also cut off the lower part of the leg, if this was not done when collecting in the forest.

In general, volnokha, despite its high nutritional value, is considered a conditionally edible mushroom. This means that they contain bitter milky juice, which not only can reduce all the taste qualities of the dishes from the trumpets to zero, but also lead to poisoning of the body. To cope with this problem, wolves need to be pre-soaked in cold water for 24 hours after collection. During this time, it is advisable to completely change the water several times.

In addition, before frying, the mushrooms must be boiled in salted water for 30 to 60 minutes. After cooking, be sure to drain the water and let the mushrooms drain in a colander. After which you can start frying them.

The potatoes are usually fried separately from the fried potatoes first because they tend to take longer to cook. But then all the ingredients are mixed and fried together so that they have time to become saturated with each other’s spirit.

Are marinated or salted volushki fried with potatoes?

Of course, a dish prepared from fried potatoes with salted or pickled fried potatoes turns out to be very tasty. Before cooking, it is customary to rinse mushrooms in cold water to remove excess salt. And they are added to lightly fried potatoes, so that when these two ingredients are combined, they take from each other all the most delicious and aromatic.

How to cook fried volushki with potatoes according to the classic recipe

It’s not difficult to prepare volushki with potatoes according to the classic recipe. If you do not take into account the time of preliminary preparation of mushrooms, the process itself will take about 30-40 minutes.

You will need:

• 400 g of tremors;
• 500 g potatoes;
• 1 large onion;
• a pinch of ground black pepper;
• 2 bay leaves;
• salt - to taste
• 50-60 g butter for frying mushrooms;
• 50 ml vegetable oil for frying potatoes.

Preparation:

1. The prepared boiled volukhas are cut into several parts and fried in butter over moderate heat until a golden crust forms.
2. In another frying pan, fry the onion, chopped into thin rings, for 6-8 minutes. Place on a plate.
3. The potatoes are peeled, cut into thin slices and placed in an onion frying pan with oil added.
4. Fry until golden brown over moderate heat. Then the heat is reduced to a minimum and, without a lid, the potatoes are brought to an almost ready state.
5. Combine mushrooms, potatoes and onions in one frying pan, add salt and all seasonings and mix well.
6. Fry for another 5 to 10 minutes, then turn off the heat and leave the dish to steep for another 10 minutes.

How to cook volushki fried with potatoes and carrots

The recipe for volushki fried with potatoes and carrots will surprise you with its not-so-standard taste and simplicity.

You will need:

• 700 g of boiled trumpet mushrooms;
• 6 potatoes;
• 2 carrots;
• 2 onions;
• 4 cloves of garlic;
• 2 tbsp. l. butter and vegetable oil;
• 10 g parsley;
• salt to taste.

Preparation:

1. Cut the mushrooms into pieces of approximately the same size and first fry in a dry frying pan without oil for about 10 minutes.
2. Then add vegetable oil and fry for another quarter of an hour.
3. In butter, using another frying pan, fry peeled and finely chopped garlic and onions.
   
4. Peel potatoes and carrots and cut into thin strips.
5. Fry together over medium heat without a lid for about 20 minutes.
6. Combine all the ingredients in one frying pan, add spices, mix and keep on fire for about 10 minutes.

How to fry volnushki with potatoes in a frying pan with onions and herbs

Onions and spicy herbs perfectly complement and highlight the taste of tremors, and frying mushrooms and potatoes according to this recipe is very easy.

You will need:

• 2 kg of prepared trumpets;
• 10 pieces of onions;
• 1-1.2 kg of potatoes;
• 30 g each of dill, parsley, basil;
• 80-100 ml sunflower oil;
• ½ tsp. black peppercorns;
• a pinch of salt.

Preparation:

1. Cleaned volushki are boiled for 20 minutes in water with the addition of 1 tsp per 1 liter. salt and a pinch of citric acid.
2. The water is drained, a fresh solution is diluted with the same concentration of citric acid and salt, and the mushrooms are boiled in it again.
3. Allow all the liquid to drain and cut into small slices.
4. Fry mushrooms in a deep frying pan until golden brown.
5. The peeled onion is cut into thin strips, added along with oil to a frying pan with wolves and fried for about a quarter of an hour.
6. Chop the greens with a sharp knife and sprinkle it along with pepper and salt on the mushrooms, mix and fry until tender for 8-10 minutes.

How to fry frozen volnushka mushrooms with potatoes

Volnushki can be frozen for the winter without much difficulty after pre-soaking and boiling in salt water. When frozen, these mushrooms can be stored for quite a long time, at least a year. And since all the necessary preparation has already been carried out before freezing, all that remains is to use them for frying according to any of the recipes described above.

Before frying with potatoes, the volushki are defrosted at room temperature or lightly doused with boiling water to speed up the process.

The frying time for defrosted forest products should be at least a quarter of an hour. Otherwise, the technology for frying them with potatoes is no different from using fresh mushrooms.

Conclusion

Volnushki fried with potatoes is a dish so attractive in taste and at the same time nutritious that it is difficult to forget. Moreover, you can experiment and add new spices and ingredients each time, refreshing the taste of your favorite dish.

Recommended Posts

Recipes for cranberry sauce for meat

Chokeberry sauce for meat

How to cook salted fern: recipes for delicious dishes with and without meat

Tuna tartare recipe with avocado

Salad recipes with avocado and crab sticks

Dandelion salad: benefits and harms

Avocado mayonnaise sauce recipes

Potatoes with russula in a frying pan: how to fry, recipes

Chanterelles fried with sour cream and potatoes: how to fry, recipes