Fried champignons with onions in a frying pan, in a slow cooker: how to deliciously fry them with carrots, whole

Champignons are one of the famous and sought after species. They are common in the wild and are also grown artificially for commercial purposes. Fruit bodies have high nutritional value and are versatile in processing. They are prepared for the winter, cooked in soup, and made into fillings for pies. Fried champignons with onions is the simplest and most popular recipe.

Meadow champignons are considered the most common in the wild

How to fry champignons with onions in a frying pan

Forest champignons and store-bought ones are suitable for preparation. When purchasing a product, pay attention to the presentation and date of collection. Good quality champignons have a uniform whitish color without dark spots or soft areas on the surface. A fresh product in its raw form has practically no aroma; if the product has an odor, it is better to refuse the purchase. The aroma comes from the fried mushrooms.

Specimens grown in natural conditions are characterized by a more pronounced smell and taste. Harvest at the end of summer. Only young specimens are used for food; overripe ones are not suitable for cooking, because they have an unpleasant smell of decomposing protein, and their chemical composition contains toxic compounds.

Fruit bodies of approximately the same size, with the stem cut off, are sold. Forest representatives require processing before use:

1. Cut off the lower part of the stem with fragments of mycelium or soil remains.
2. In adult specimens, the protective film is removed from the cap; there is bitterness in its taste; young specimens are left in their natural form.
3. The fruiting bodies do not contain hot milky juice, so they do not require long soaking. To remove possible insects from the pulp, the mushrooms are dipped in a weakly concentrated solution of salt and citric acid for 20 minutes.
4. Then wash under the tap and remove excess moisture.

Carefully review, if there are affected or damaged areas, they must be removed.

Fried champignons are cooked in a frying pan with a non-stick coating or double bottom.

For cooking, use any oil; if the recipe calls for vegetable oil, it is better to take olive or nut oil.

What to fry first: onions or champignons

The species is characterized by a rich chemical composition, which includes vitamins and substances beneficial to the body. Fruit bodies can be eaten not only fried or otherwise processed, but also raw. During prolonged hot processing, some of the useful components are lost. Therefore, fried champignons with onions in a frying pan are prepared in a certain order. First, the onion is sautéed, then the mushroom preparation is added to it.

How long to fry champignons in a frying pan with onions

After cutting the fruiting bodies, place a frying pan with oil on the stove and spread the chopped onion. It is sautéed until yellowish in color and soft in consistency, this takes 10 minutes.

The dish, prepared in the traditional way, has a delicate taste and pleasant mushroom aroma.

Then add sliced ​​mushrooms to the frying pan and increase the temperature. The fruiting bodies will gradually give up water, so it looks like they are boiling in their own juice. The evaporation time of the liquid depends on the volume of raw materials; in a medium frying pan it will take approximately 15 minutes. Fry the pieces until golden brown, 5 minutes. In total, 30-35 minutes pass from the moment the frying pan is placed on the stove until the product is ready.

Classic recipe for champignons fried with onions

In the classic recipe there are no recommendations on the dosage of ingredients; fried mushrooms are prepared only with onions. The quantity of vegetables is taken at your discretion, as you like.Salt is also used according to gastronomic preferences. Prepared in vegetable oil.

The recipe requires the following steps:

1. Place the pan on the stove and add oil, set the mode to medium.
2. Peel the onion and form into thin half rings.
3. When the oil heats up until it crackles, pour the onion into the frying pan and simmer until soft, the time depends on the amount of vegetable and the volume of the container.
4. Fruit bodies, processed and without moisture, are formed into longitudinal pieces 2 cm wide.
5. Add sliced ​​mushrooms to the pan and increase the setting.
6. The fruiting bodies will release juice. The champignons are kept on fire until the liquid evaporates.
7. The mode is lowered, brought to a golden color, stirring constantly and without closing the lid.

After the juice has evaporated, fried mushrooms should be cooked for no more than 5 minutes.

How to cook fresh champignons fried with onions and herbs

Use any greens that you are used to using in cooking. Fried champignons go well with parsley or dill to taste. If it is not possible to use a fresh ingredient, it is replaced with a dried one, but the taste will be different.

Components:

• onion – 1 pc. medium size;
• fruiting bodies – 500 g;
• greens, salt to taste;
• oil – 2 tbsp. l. as much as possible, the dosage is free.

Technology for preparing fried champignons with onions:

1. The fruiting bodies are cut into longitudinal slices.
2. They chop the onion, the shape does not matter.
3. In a frying pan with hot oil, sauté the vegetable until soft.
4. Pour the mushroom mixture into a frying dish with the onions.
5. After the water has evaporated, salt, stir and cover the frying pan, set the mode to minimum, cook for another 7 minutes.

Fresh greens are chopped and poured into the fried product.If the component is dried, it is introduced immediately after the liquid evaporates.

How to fry frozen champignons with onions

Freezing is often used as a winter preparation method. The semi-finished product has already been processed before being placed in the freezer. The preparatory work before frying has its own nuances:

• the workpiece is defrosted in stages;
• it is advisable to take the required amount of frozen product, since it cannot be sent for storage again;
  
• the bag or container from the freezer is first moved to the refrigerator shelf;
• after 5-6 hours, take it out of the package and put it in a pan;
• By the time of cooking, the fruiting bodies must be completely thawed.

For example, the practice of thawing in the microwave is unacceptable for this type of product.

When the workpiece warms up to room temperature, it is used immediately; there is no need to wash it. These are the conditions for self-frozen raw materials; the store-bought semi-finished product is poured into a bowl and left in the kitchen for gradual defrosting, then it is better to rinse the mushrooms and remove the moisture with a kitchen napkin.

Then prepare according to any recipe with a set of desired ingredients. The processing technology and taste of fried champignons after defrosting are no different from fresh ones.

Green onions are often used in mushroom dishes along with onions.

How to fry champignons with onions and carrots

With this cooking method, the dish will consist of the following set of components:

• carrots – 1 pc. small size;
• fruiting bodies – 1 kg;
• onions – 2 pcs.;
• oil – 50 ml;
• salt - to taste;
• you can add ground allspice.

For processing, take a frying pan with high edges so that the liquid does not leak onto the stove.

The dosage of vegetables suggested in the recipe can be changed up or down

Preparing ingredients and cooking:

1. Remove the outer shell from the carrots, wash them, and remove the water with a napkin. Cut into strips or use a grater with large cells. You can use the Korean carrot attachment.
2. The fruiting bodies are shaped into large pieces; if the caps are small, they can be cut into 4 pieces.
3. Medium or small onions are chopped into rings, larger ones into half rings.
4. In a frying pan with oil, bring the onion to a semi-soft state; after heating the container on medium mode, it will take about 5 minutes.
5. Pour in the carrots and stir constantly for another 5 minutes.
6. Mushrooms are loaded next.
7. Increase the temperature, and the mushroom preparation will fill with liquid.
8. The water is completely evaporated, stirring the mixture periodically.

Champignons fried whole with onions

Cooked whole mushrooms turn out juicy, because during heat treatment the liquid does not completely evaporate, but remains inside.

Small specimens are suitable for this recipe.

Artificially grown mushrooms are supplied to the shelves with a short stem; this principle can be used to process forest champignons by cutting off the stem to the cap.

To prepare fried mushrooms, take:

• fruiting bodies – 500 g;
• oil – 30-50 ml,
• salt - to taste;
• onion – 1 head;
• dill (green) – 3-4 sprigs.

Technology:

1. Finely chopped onion is sautéed in a frying pan with oil until tender.
2. Place the caps, salt, fry (covered) on one side for 4 minutes.
3. Then the caps are turned over, and the same time is spent on frying on the other side.

Dill is finely chopped and sprinkled on top of the fried dish.

Fried champignons with onions for soups

You can make a semi-finished product to add to mushroom soup. The remaining preparation can be placed in a container or jar, closed and refrigerated for the next preparation.

Frying for 4 servings:

• oil;
• allspice, salt - to taste;
• mushrooms – 350 g (you can take more);
• onion – 1 pc.;
• greens - optional;
• flour – 2 tbsp. l.

Recipe:

1. Chop the onion into small cubes.
2. Fruit bodies are divided into small square pieces.
3. Heat the oil in a frying pan and add the onion, cook until half cooked.
4. Add mushroom stock, salt and fry for 10 minutes.
5. Flour is diluted in 200 g of water and fried, after 3 minutes. Pepper and herbs are added to the boil.

The amount of product depends on how many servings the first dish is designed for

How to fry champignons in a frying pan with onions for filling

Just like frying for soup, you can prepare for future use or use the filling for a number of products on the day of preparation:

• dumplings;
  
• pies;
  
• pies;
  
• immediately;
  
• pancakes;
  
• salads
  

During cooking, some potatoes, rice or meat are added to the mushroom filling, depending on the requirements of the recipe. If the semi-finished product remains, it is placed in the refrigerator until next use.

Components:

• champignons – 0.5 kg;
• salt – ½ tsp;
• oil – 3 tbsp. l.;
• ground pepper (black) – 1 pinch.

Prepare fried champignons according to the following recipe:

1. Cut the mushrooms into cubes approximately 2*2 cm.
2. Place on a dry, hot, non-stick frying pan.
3. Fry at maximum setting.
4. When the cutting releases a large amount of juice, it is drained.
5. Return the product to the stove and leave until the water has completely evaporated.
6. Add oil, cook for 3 minutes.

At the end of the process, the product is salted and sprinkled with pepper.

How to fry diced champignons with onions

Recipe ingredients:

• fruiting bodies – 600 g;
• oil – 50 ml;
• onion – 200 g.

Cooking sequence:

1. The champignons are cut into two parts, then each of them in half again, making medium-sized cubes.
2. The onions are cleaned and immersed in cold water so as not to irritate the eyes when shaping. Cut into cubes slightly smaller than mushrooms
3. In a frying pan with oil, sauté the onion on medium until golden brown, add salt.
4. Add mushroom slices, raise the temperature until the product releases liquid, and adjust the taste with salt.

When the dish remains without juice, fry for another 4 minutes.

How to fry champignon slices with onions in a frying pan

The cooking process is no different from the previous recipe. Only parts of the workpiece will be of a different shape. A medium-sized onion is chopped into rings; if the head is large, it is divided in half and thinly sliced. The fruiting bodies are also divided into two parts, the cut is placed on a cutting board and shaped crosswise into slices. First, onions are sautéed in a frying pan, then mushrooms are added to the fried vegetable.

How to fry champignons in a frying pan with onions in butter

The following ingredients are used in the recipe:

• onion – 1 pc.;
• garlic – 2 cloves;
• butter – 150 g;
• champignons – 700 g;
• parsley, ground pepper;
• salt;

Technology:

1. The fruiting bodies are formed into arbitrary, but not too small parts.
2. Finely chop the onion.
3. Garlic is pressed in any available way.
4. In a frying pan with melted creamy product, first sauté the onion until tender, add garlic, and keep on medium for 5 minutes.
5. Sliced ​​mushrooms are added to the frying pan with the vegetables, the liquid is evaporated and fried until light yellow, salt and pepper are added.

Fried champignons (sprinkled with parsley) are eaten hot.

How to cook fried champignons with onions and Provençal herbs

A fried dish with the addition of spicy ingredients turns out aromatic and tasty.

Adding herbs gives fried mushrooms a spicy aroma

The smell of mushrooms harmoniously combines with Provençal herbs, which are included in the recipe with a set of components:

• butter – 50 g;
• olive, preferably nut – 50 g;
• mushrooms – 600 g;
• onion – 1 pc.;
• garlic – 1 clove;
• Provençal herbs – 1 tsp;
• greens - 1 small bunch.

Sequencing:

1. In a hot frying pan with the addition of nut oil, sauté the onion, cut into half rings, until soft.
2. Pour the fruit bodies formed into slices into the fried vegetable. To evaporate moisture faster, do not cover it with a lid.
3. When there is no juice left in the pan, add crushed garlic and butter, fry until half cooked, and add salt.
4. Before removing from the stove, add Provençal herbs and cover with a lid.

Before serving, the fried dish is sprinkled with herbs.

Recipe for fried champignons with onions in the oven

Preparation does not take much time, the set of products is minimal: 500 g of mushrooms and 1 onion. The champignons turn out no worse than fried in a frying pan, but there is no need to do everything step by step.

Technology:

1. The oven is heated to 180 ⁰C.
2. Grease the baking tray with oil.
3. Add mushrooms, cut large ones into two parts, use small ones whole.
4. Onion chopped into half rings is poured on top.
5. The workpiece is salted and placed in the oven.

Cook for 25 minutes, stir twice.

How to deliciously fry champignons in a frying pan with onions and lard

Products:

• lard – 70 g;
• fruiting bodies – 400 g;
• onion – 1 pc.;
• garlic – 1 clove;
• mixture of peppers - optional;
• salt - to taste.

Preparation:

1. The lard is finely chopped, fried in a frying pan, and the cracklings are removed.
2. Add chopped onion and crushed garlic to the container and cook for 7 minutes.
3. The fruiting bodies are formed into plates, the temperature is added, the sliced ​​mushrooms are fried for 3 minutes on each side, and salted during the cooking process.

Add pepper before cooking. Served hot.

Champignons fried with onions in a slow cooker

Algorithm for preparing mushrooms fried in a slow cooker:

1. Pour a little oil into the bottom of the bowl.
2. Set to the “Frying” mode, programming the timer for 25 minutes.
3. Add onion and fry for 5 minutes.
4. Add mushrooms shaped into slices, mix and cover.
5. After 10 minutes, open the lid, mix the product, salt and add spices.
6. After 5 minutes, open the lid to allow the juice to evaporate.

In 25 minutes the fried dish will be ready.

Conclusion

Fried champignons with onions cook quickly. Mushroom bodies react poorly to prolonged hot processing, become dry, and lose their taste. To diversify the dish, carrots, garlic are added to it, and cooked in vegetable or butter. Dishes from the oven or fried in a slow cooker are delicious.

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