Fried porcini mushrooms in a frying pan: delicious recipes

Frying porcini mushrooms is not only an interesting, but also useful activity. 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. Every housewife has her own secrets. You can fry fresh, dried, frozen fruit bodies. They are suitable as an addition to any side dish. Anyone who tries fried porcini mushrooms for the first time is delighted with the excellent taste and aroma.

Is it possible to fry porcini mushrooms?

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

How to fry porcini mushrooms

To cook fried porcini mushrooms, no special skills are required. 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 and without worms. Overgrown specimens are best left for forest dwellers. At home, you need to remove debris and separate the caps and stems of large fruits for slicing.

Before frying, it is recommended to rinse the caps with boiling water to make them less brittle. In addition, such a water procedure will better clean the surface and reduce the size of boletus mushrooms. After washing, place the raw material on a cloth to dry. If boletus mushrooms are boiled before frying, the process should last no more than 10 minutes to preserve the aroma of the fruiting bodies.

For frying, you can use any mushrooms:

• fresh;
• frozen;
• dried.

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

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

It all depends on taste preferences and the chosen recipe.

How to fry fresh porcini mushrooms

After cleaning and washing, it is recommended to boil the collected fruiting bodies for no more than seven minutes in lightly salted water or pour over boiling water. To drain the liquid, place the caps and stems in a colander. After this, fry in a dry frying pan until the mushroom juice evaporates. And then follow the chosen recipe.

How to fry frozen porcini mushrooms

You can prepare a delicious roast from the fruit bodies that are in the freezer. To fry frozen porcini mushrooms, it is not necessary to thaw them completely. Simply remove from the freezer and place in the refrigerator on a shelf for 15 minutes. After that, put it in a frying pan and start frying.

How to fry dried porcini mushrooms

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

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

How long to fry porcini mushrooms

After the mushroom juice has disappeared from the boiled or scalded fruit bodies placed on a dry frying pan, you can add oil. A golden crust appears after a quarter of an hour. This time is enough for frying porcini mushrooms.

Fried porcini mushroom recipes

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

A simple recipe for fried porcini mushrooms

There is not always time to prepare a delicious mushroom dish. You can simply fry the caps and legs.

According to the recipe you need:

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

How to cook:

1. Place the chopped caps and stems on a hot frying pan.
2. When the juice has evaporated, add oil, add salt and fry until golden brown.
3. Cut the onion into half rings and add to the mushroom mixture.
4. After five minutes, pepper and sprinkle with herbs.

Roast porcini mushrooms in pots

Mushroom pickers often prepare boletus mushrooms. The dish turns out aromatic 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 pork;
• 0.8 kg potatoes;
• 2 carrots;
• 2 onions;
• 100 g canned green peas;
• 6 pcs. bay leaf;
• 6 tbsp. l. sour cream;
• meat broth - as needed;
• vegetable oil - for frying;
• salt, ground black pepper - to taste;
• 2 cloves of garlic.

Cooking features:

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

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

Fried porcini mushrooms for the winter in jars

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

Recipe Ingredients:

• fresh boletus – 1 kg;
• melted butter or animal fat – 350-400 g;
• salt without additives – 2-3 tsp.

Recipe details:

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

Until the jars with the fried preparation have cooled completely, keep them under a blanket, without turning them upside down. Sterilized homemade preparations can be stored in a dry cellar for about a year.

Porcini mushroom roast

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

• fruiting bodies – 0.5 kg;
• potatoes – 0.5 kg;
• garlic – 2-3 cloves;
• onion – 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 frying pan. When it warms up, fry the garlic until golden brown, then remove it to a saucer with a slotted spoon.
5. Fry the potatoes in aromatic oil until browned.
6. Add salt and pepper, cover the pan with a lid and bring to readiness.
7. While the potatoes are frying, you need to prepare the porcini mushrooms. After thorough washing, cut the fruiting bodies as desired.
8. First, the boletus mushrooms need to 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 mushrooms with different vegetables. They go well with sweet bell peppers.

Recipe Ingredients:

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

How to fry boletus mushrooms:

1. Sweet peppers are cut into strips, onions into half rings.
2. Porcini mushrooms are cut into pieces or slices, first fried in a dry frying pan, then with butter, pepper and onion when the juice has evaporated. Stir the boletus mushrooms frequently to prevent them from burning.
3. When the ingredients turn brown, add salt and pepper.

Recipe for frying porcini mushrooms with cream and cheese

Recipe Ingredients:

• 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 correctly:

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

Fried porcini mushrooms with dry white wine

Gourmets like the recipe for boletus mushrooms, where they are usually fried by adding dry white wine. Since frozen mushrooms are used, the dish can be served at any time of the year.

Ingredients:

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

Cooking rules:

1. Onions and garlic cloves are peeled and washed with cold water. Then they chop: the cloves are cut into plates, and the onion into cubes.
2. The caps and legs need to be fried in aromatic oil, so the prepared vegetables are placed in a frying pan and brought to a transparent state.
3. Without defrosting completely, porcini mushrooms are placed in a dry frying pan and the liquid is evaporated while stirring.
4. Add to the pan with onions and garlic and continue to fry for 10 minutes.
5. When the boletus mushrooms begin to brown, add dry white wine and fry for 2-3 minutes until the light alcohol has evaporated.
6. Turn off the stove and add parsley. The dish is thoroughly mixed.

Fried porcini mushrooms in sour cream sauce

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

The recipe will require:

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

Cooking sequence:

1. Peel the onions and place in a frying pan with heated oil. As soon as it turns golden, remove it to a clean saucer with a slotted spoon.
2. Cut the caps and legs into slices, place in boiling aromatic oil, fry with stirring until the juice begins to release.
3. After half an hour, use a spoon to remove the remaining mushroom juice.
4. Pour a little warm water into the sour cream to prevent it from curdling.
5. Add fermented milk liquid and fried onions to the pan. Simmer the dish for 8-10 minutes.
6. Sprinkle with chopped herbs, chopped garlic and serve.

Fried porcini mushrooms in breadcrumbs

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

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

Recipe details:

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

Recipe for fried porcini mushrooms with egg

There are few fans who fry porcini mushrooms in a frying pan with eggs. But such a dish will be a real bomb on any holiday table.

Recipe Ingredients:

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

How to cook:

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

Sprinkle the finished mushroom omelet with herbs and can be placed on the table.

Why do porcini mushrooms taste bitter after frying?

Boletuses have a spongy structure, so they absorb all harmful substances in water, soil, and air. This may well be the cause of the bitterness remaining after frying.

Improper cooking also leads to an unpleasant taste. Bitterness may appear if the mushrooms are burnt.

Calorie content of fried porcini mushrooms

Raw mushroom product is low-calorie. There are only 22 kcal per 100 g. During cooking, fried porcini mushrooms absorb a large amount of fat, so this figure increases sharply. Fried boletus has approximately 163 kcal.

Advice! After frying, it is better to remove the mushroom pieces with a slotted spoon and place in a colander to drain some of the oil. Calorie content will decrease slightly.

Conclusion

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

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