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The moss mushroom received its name for its “love” for mossy lands, because it practically grows to the surface of the moss with a short and thick stalk. If you press on any part of the fruiting body or make an incision, then a characteristic blue discoloration will appear at this place, distinguishing it from other mushrooms. Fried moss mushrooms with potatoes is the most popular mushroom dish prepared all over the world.
They grow both in America and in Europe. There are about 18 species of flywheels (Xerocomus). There are about seven in Russia, which live in Siberia, the Urals and the Far East.
Preparing moss mushrooms for frying
These are quite large specimens, reaching a height of 12 cm, with a cap circumference of 15 cm. The taste and smell of moss mushrooms resemble fruit.
Both the cap and the stem of the mushroom are considered edible. Before consumption, the fruits are processed: the surface of the cap and stem are cleared of colored skin. Since cleaned flywheels come into contact with air after processing, they quickly darken. To prevent this from happening, prepare a container with cold water and add 1 tsp per liter. salt and 2 g citric acid.Peeled mushrooms are placed there.
How to fry moss mushrooms
As a rule, moss mushrooms are fried with sour cream, potatoes, onions and even meat. The taste of the fruiting bodies is often reminiscent of porcini mushrooms. In addition, they do not become limp during frying, since the texture of moss mushrooms is dense and ideal for such dishes.
A simple recipe for fried moss mushrooms
For the most simple mushroom dish you will need:
- flywheel mushrooms – 500 g;
- onion – 1 head;
- carrots – 1 pc.;
- garlic – 1 clove;
- Sunflower oil – 3 tbsp. l.;
- salt, black pepper - to taste.
Cooking method:
- Peel the mushrooms from the film, rinse and cut into 2-3 cm.
- Let it cook for 20 minutes, adding vinegar (1 tbsp. 9%), skimming off the foam.
- Take a cauldron or a thick-walled frying pan, add oil and fry until golden brown.
- Grate the carrots and add to the onions. As soon as it becomes soft, add chopped and boiled mushrooms.
- Fry together for another 30 minutes, stirring constantly.
- Squeeze or finely chop the garlic and add to fry 2 minutes before readiness.
- Salt and pepper the dish.
Fried moss mushrooms with potatoes
For this dish, the mushrooms do not need to be boiled first. The combination of crunchy fruit bodies and crispy soft potatoes is a classic.
Ingredients:
- potatoes – 500 g;
- flywheels – 300 g;
- onions – 2 heads;
- vegetable oil – 6 tbsp. l.;
- butter – 30 g;
- salt - to taste;
- ground black pepper - to taste.
Preparation:
- Peel the potatoes, rinse, cut into strips, add salt and fry in vegetable oil until slightly browned.
- Wash the moss mushrooms and chop coarsely.
- In a separate frying pan, melt the butter and add vegetable oil. Fry the onion, then add the moss mushrooms.
- As soon as the excess moisture from the mushrooms has evaporated, transfer them to the frying pan with the fried potatoes.
- Simmer together for another 10 minutes.
Fried moss mushrooms with sour cream
This dish, just like the previous one, is prepared without first frying the moss mushrooms. For this you will need:
- tubular flywheels – 1.5 kg;
- onions - 2 medium heads;
- butter – 100 g;
- sour cream – 250 g;
- bay leaf – 1 pc.;
- salt, ground black pepper - to taste.
Cooking process:
- Rinse each copy of the moss fly carefully under running water and squeeze lightly.
- Chop coarsely.
- Place butter in a deep frying pan and wait until it melts.
- Place mushrooms there. Even though they have been wrung out well, excess moisture will still form. Fry for about 30 minutes without a lid, until the fruits of the forest lose their mass by 2 times.
- Salt the mushrooms, finely chop the onion and add to the mushrooms.
- Fry the fruiting bodies along with the onion for about 15 minutes over high heat.
- Reduce heat, pour in sour cream, add bay leaf, salt and pepper and simmer everything together for another 10 minutes.
The dish is ready, if desired, you can add khmeli-suneli seasoning or other spices.
Fried moss mushrooms with meat
During the mushroom season, you can cook something hearty, healthy and with an extraordinary taste. For example, pork with forest products. To do this you will need the following ingredients:
- mushrooms – 500 g;
- boneless pork meat – 350 g;
- sunflower oil – 3 tbsp. l.;
- dried coriander, salt, black pepper - to taste;
- brown sugar – 1 tsp;
- flour – 1 tsp;
- soy sauce – 1 tbsp. l.
Preparation:
- Clean the mushrooms and rinse under water.Separately, boil 1.5 liters of water and cook the mushrooms there for 15 minutes, then drain the water and rinse the fruits.
- Large specimens need to be cut, and miniature ones should be used whole.
- Cut the lean pork into cubes and fry in a wok pan in sunflower oil, stirring constantly.
- As soon as the meat is browned, you can add a few pods of hot pepper to it (optional).
- Squeeze the boiled mushrooms with your hands, being careful not to break or deform them.
- Add the mushrooms to the meat and fry together for another 15 minutes.
- Prepare the sauce: Whisk together the flour, soy sauce and brown sugar. Dilute all this with chilled boiled water to the consistency of kefir.
- Pour the sauce into the mushrooms and meat and wait until it thickens completely.
- Salt, pepper, taste. Make a cut in the meat and check for doneness. If no blood comes out, it is ready.
This dish is served at the holiday table as a side dish for fried or oven-cooked potatoes.
Salad with fried mushrooms
This unusually tasty salad is served on New Year's Eve or other celebrations. If frozen fried fruit bodies are not available, pickled ones are used instead.
Ingredients:
- mushrooms – 500 g;
- chicken fillet – 150 g;
- tomatoes - 3 medium;
- lemon - half;
- walnut - a handful;
- fresh cucumber – 1 pc.;
- salt, pepper - to taste;
- chopped pitted olives - 1 jar.
Preparation:
- Peel the moss mushrooms, cut them and fry them in vegetable oil for 20 minutes under a lid and the same amount of time will be needed to fry the mushrooms without a lid.
- Wash the tomatoes and cucumber and cut into small cubes.
- Grate the nuts on a fine grater.
- Boil the chicken fillet and cut into medium pieces.
- Mix together mushrooms, chicken, tomatoes, cucumber, olives.Salt, pepper, sprinkle nuts and squeeze half a lemon.
You can decorate the salad with cherry tomatoes and herbs.
Useful tips
To distinguish a real moss mushroom from a false one, you need to pay attention to the size of the cap. In the latter it is 5 cm or less. Young mushrooms have caps that grow in a semicircular shape. The pores are colored bright yellow. In mature mushrooms, the cap takes on a round shape, and the color of the pores changes to brown.
Conclusion
As it turned out, preparing the dish “fried moss mushrooms with potatoes” is not at all difficult, because the mushrooms do not require careful processing. Flywheels belong to the category of universal ones. They are not only fried, but also pickled, dried, frozen, salted, etc. They cook faster than white ones, and are almost as good in taste as white ones. There are two ways to prepare fried moss mushrooms - first boil the fruits, then just fry, or fry without the above water procedures.
