Content
- 1 Is it possible to fry canned champignons?
- 2 Is it possible to fry marinated champignons?
- 3 How to fry canned or pickled champignons
- 4 Basic recipe for fried canned champignons with onions
- 5 How to fry canned champignons for lasagna
- 6 How to fry canned champignons for salads
- 7 How to fry canned champignons for making soups
- 8 How to fry canned champignons with garlic and herbs
- 9 Marinated champignons fried with vegetables
- 10 How to deliciously fry canned champignons with tomatoes
- 11 Roasting canned champignons with nuts and spices
- 12 How to fry canned champignons for filling
- 13 Conclusion
You can fry canned champignons, salted and pickled, because this gives the dish an unusual, piquant taste and aroma. Salted and pickled champignons differ in that acetic acid is used to prepare the marinade, and only salt is used as a preservative for pickling. Thus, canned mushrooms can be consumed both cold and hot.
Is it possible to fry canned champignons?
This type of agaric mushroom has practically no wormy or spoiled specimens
Since many recipes contain mushrooms, some often wonder whether it is possible to fry canned champignons in a frying pan. Experienced housewives claim that the canned product is suitable for consumption and does not require additional heat treatment, but if the recipe requires fried champignons, then you can safely use this cooking method.
Champignons are in a sense unique lamellar fruits:
- they can be subjected to any type of heat treatment, as well as drying, freezing, and preservation;
- they retain many useful substances when exposed to heat;
- very quick and easy to prepare;
- do not require any special preparation;
- contain vitamins and microelements, and most importantly – protein, which is why they are a good substitute for meat products in ready-made dishes;
- There are no wormy specimens among them due to a special growing system.
So, the canned product is quite suitable for consumption, but to make the taste better and more piquant, you can fry the mushrooms using different types of oils with the addition of onions, salt, pepper, seasonings and spices. Such fruits are used for fillings, dressings for soups, and casseroles.
How long to fry canned champignons until done?
Before starting processing, you should drain the fruits in a colander, allow excess liquid to drain, and then begin cooking. Frying the mushrooms until tender will take from 3 to 10 minutes, depending on whether the recipe calls for whole or finely chopped champignons.Also, during frying, you need to pay attention to the appearance of the product - the mushrooms should be appetizingly browned and imbued with the taste and aroma of seasonings and spices.
How long to fry canned champignons for filling?
Before frying, the canned product should be washed and drained in a colander.
Since the canned product is already ready-made, it can be fried in much less time than fresh specimens. And if they are required as a filling for dishes that will subsequently undergo heat treatment, then even less. In fact, they should just brown over medium heat. It won't take more than 2-3 minutes.
Is it possible to fry marinated champignons?
Today, fried marinated champignons are a traditional way of preparing mushrooms, both as an independent dish and as a filling. Marinated champignons fried in a frying pan have a rather unusual taste and aroma. They can be used as a dressing for soups, fried or stewed potatoes, and salads.
How long to fry marinated champignons in a frying pan
Before frying, the marinated champignons must be thoroughly rinsed, otherwise the dish may become slightly sour due to the vinegar added to the marinade. After this, place them in a colander and allow excess liquid to drain. It is better to fry them with onions. It is believed that sour cream neutralizes the sour taste of pickled mushrooms well if you add it at the very end of frying. Processing will require very little time, since the product is already ready for consumption.You can fry for literally 2 minutes to brown the marinated champignons and give them an appetizing appearance.
How to fry canned or pickled champignons
Before frying canned or pickled champignons, you need to get rid of excess moisture, so the mushrooms need to be drained in a colander. They must also be rinsed under running water to remove any remaining acid. It is also recommended to look at the fruits and select spoiled ones. If the champignons have an unpleasant taste, it is better to throw them away - perhaps they are stale and no longer worth eating. If you only need to fry the fruits without adding any other products, then you do not need to salt them.
There is no need to fry the mushrooms for a long time - just give them a golden hue
Basic recipe for fried canned champignons with onions
To fry pickled mushrooms in the traditional way, in addition to 500 g of fruit, you will need:
- several onions;
- any vegetable oil;
- salt, pepper and other spices to taste;
- a few spoons of sour cream.
Heat vegetable oil in a frying pan, fry the onion cut into half rings, add mushroom slices. Fry until a nice golden color forms. Next, add salt, pepper, and lastly sour cream and simmer for 1-2 minutes under the lid. If desired, you can add chopped herbs.
How to fry canned champignons for lasagna
The lasagna filling will require the following products:
- Luke;
- chicken fillet.
First you need to prepare the ingredients - finely chop the onion, chicken fillet and mushrooms.Fry the onion in vegetable oil, add the fillet to it and fry for at least 7 minutes over medium heat, stirring occasionally. Next, fry the canned champignons in the same frying pan along with other ingredients. You can immediately add salt and pepper and fry for another 10-15 minutes.
How to fry canned champignons for salads
Not a single holiday table is complete without champignons. They are often used to make salads, both fresh and canned. As a rule, such salads consist of ordinary products, but they are in good harmony with each other, thereby creating a pleasant taste. Salads from canned champignons are not difficult to prepare and quite quick. To prepare them for such salads, you need to chop them into thin slices. Cut a large onion into half rings, fry it in vegetable oil, then add champignons and fry for no more than 5 minutes.
How to fry canned champignons for making soups
Mushroom soup - nutritious and low-calorie
Light canned mushroom soup can be prepared at any time of the year. It always turns out aromatic and is especially to the taste of those who adhere to the basics of proper nutrition.
To prepare, chop the onion finely and grate the carrots on the smallest grater. Fry the onion in vegetable oil until translucent, then add carrots to it. Fry everything together until soft. Chop the canned mushrooms into small pieces and place in the same frying pan. Reduce heat to low and cook for about 5 minutes, stirring regularly.
How to fry canned champignons with garlic and herbs
Garlic adds piquancy and a unique aroma to any dish.But you need to add it at the very end of frying.
The fruits need to be cut into small slices, the onions into cubes and immediately placed in a hot frying pan with vegetable oil. Saute it for 2-3 minutes until transparent, then add the fruit plates to it and fry for another 3-5 minutes. At the end of frying, add finely chopped garlic and fresh herbs (parsley, dill). Simmer over low heat for no more than a minute.
Marinated champignons fried with vegetables
There are many options for choosing vegetables. This recipe uses eggplants (700-1000 g). In addition to them you will need:
- tomatoes – 500 g;
- onion;
- vegetable oil for frying;
- fresh herbs;
- salt pepper.
Cut the eggplants into rings, add salt, bread them in flour and fry them together with the tomatoes. Cut the washed champignons into slices and the onion into half rings and fry it in another frying pan, then add the mushrooms to it, salt, pepper, mix and fry with the onion until the canned champignons are cooked. At the very end, you can pour in sour cream and simmer for several minutes. Serve eggplants and tomatoes separately from mushrooms, but on one dish, sprinkled with fresh herbs.
How to deliciously fry canned champignons with tomatoes
Canned mushrooms go well with many foods
Cut the fruits into thin slices and fry over medium heat along with the onion in vegetable oil. Cut the tomatoes into medium-sized cubes and add to the fried champignons. After this, you can add salt, pepper, seasonings, stir and fry for another 3 minutes, stirring occasionally with a spatula.Sprinkle with herbs on top.
Roasting canned champignons with nuts and spices
This dish is quite spicy and can be served at a festive table. The following products will be required, in addition to the main one:
- peeled walnuts - 1 tbsp.;
- onion – 3 heads;
- vegetable oil for frying;
- dry white wine – 3 tbsp. l.;
- pepper, salt, spices.
Chop the onion very finely and fry in vegetable oil, add walnut kernels, previously crushed in a press, to get even pieces. Fry for 3 minutes. Then add the fruits, cut into slices, salt and pepper, pour in wine, add spices to taste, mix everything and fry for another 3 minutes. This dish can be served on its own or in addition to mashed potatoes.
How to fry canned champignons for filling
If you need an unusual filling for the dumplings, you can fry canned champignons. Chop the mushrooms and onions into small cubes and fry one by one in butter for no more than 2 minutes over low heat, stirring regularly. Add fresh dill, pepper and salt to this mixture and stir. Simmer under closed lid for 2 minutes.
Conclusion
You can fry canned champignons; they are an ideal addition to many dishes - pots, pies, casseroles, soups, salads, they are used to make lasagna. They do not require special preparation; sometimes they need to be rinsed a little, especially pickled ones, and allowed to drain off excess moisture. By adding vegetables you can make a delicious stew. These cooking methods are simple, mushrooms cannot be spoiled, and they cook very quickly.
