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Fried porcini mushrooms with onions can be either an independent dish or an addition to a complex side dish or grilled meat. You can find out how to cook fried porcini mushrooms with onions on this page. Here are a variety of cooking methods with extraordinary organoleptic properties. Choose a recipe for fried porcini mushrooms with onions, cook new types of dishes with pleasure and look at the photo for serving options. In particular, you can add sour cream or cream sauce to the frying, sprinkle with fresh finely chopped herbs.

Fried porcini mushrooms

Fresh mushrooms are most delicious when fried: they are juicy, fragrant and pleasant to the taste. Especially good for this are the caps of young, but sufficiently mature, freshly harvested mushrooms. For cooking mushrooms, it is better to use dehydrated fats: vegetable oil, melted pork fat.

Margarine and butter contain a lot of water (16%) and milk proteins, which splash and burn.

It is recommended to fry the mushrooms just before serving: they are especially tasty when hot. Before frying mushrooms, you need to prepare all the necessary side dishes.

Fried mushrooms are served with fried or boiled potatoes, stewed vegetables and various salads. In most cases, fried mushroom dishes are the main food and replace meat and fish dishes, less often they are used as a side dish for meat and fish dishes.

Fried potatoes with porcini mushrooms and onions

To cook fried potatoes with porcini mushrooms and onions, you will need to take the following ingredients:

• 150 g fresh porcini mushrooms
• 300 g potatoes
• 20 g lard
• 10 g butter (or 15 g ghee)
• 50 g onions

Peel and cut the potatoes into small cubes (circles, wedges or small cubes). Fry it with fat, turning it over until it is completely browned. Sprinkle with salt after lightly browning. Chop the onion, fry it in butter and mix with the potatoes. Top with mushrooms, finely chopped and fried in the remaining oil.

Porcini mushrooms fried with onions and sour cream

Composition:

• 40 g dried white mushrooms
• 1 glass of milk
• 2 tbsp. spoons of butter
• 1 tbsp. a spoonful of sour cream
• 1 head of onion
• 1 tsp tomato or 1 tbsp. a spoonful of hot tomato sauce
• 1 tsp flour
• parsley or dill
• salt

To cook porcini mushrooms, fried with onions and sour cream, sort out the boletus, rinse well, soak in hot boiled milk, let it swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add the tomato, preheated with butter, sour cream and sautéed finely chopped onions, salt, stir and reheat. Serve sprinkled with finely chopped parsley or dill, with fried potatoes, fresh vegetable salad.

Fried porcini mushrooms.

Rinse the peeled caps of porcini mushrooms, cut into large slices (do not cut small caps) and cook in salted water for 5 minutes.

Remove the mushrooms with a slotted spoon and let the water drain, then roll them in flour and fry in butter or lard until they are lightly browned.

Add onion fried in butter, pour over sour cream and bring to a boil.

Boiled caps of porcini mushrooms can be moistened with a beaten egg, rolled in breadcrumbs, fried in oil, then put in the oven and brought to readiness.

When serving, pour over melted butter.

Serve mashed potatoes or fried potatoes as a side dish.

Composition:

• porcini mushrooms - 500 g
• flour - 0.5 cups
• butter or lard - 1 tbsp. spoon
• sour cream - 0.5 cups
• onion - 1 pc.
• salt

Cooking time for porcini mushrooms, fried with onions

Rinse the peeled mushrooms, boil, cut into thin slices, salt, fry in oil and mix with separately fried onions.When serving, sprinkle with parsley or dill. Fried potatoes can be added to ready-made mushrooms.

The total cooking time for porcini mushrooms, fried with onions, is approximately 40 minutes, including the preparatory stage.

Composition:

• mushrooms - 500 g
• onion - 1 pc.
• oil - 3 tbsp. spoons
• Salt
• Pepper
• Greens

Fried porcini mushrooms with potatoes and onions

Peel the mushrooms, rinse and cut into slices. Cut the bacon into strips. Heat some bacon in a frying pan, fry the onion in it. Add mushrooms and simmer until tender. Boil the potatoes, cut into cubes and fry with bacon so that a golden crust is obtained. Mix mushrooms with potatoes, salt to taste, add caraway seeds and fry for a few more minutes. Before serving, sprinkle the fried porcini mushrooms with potatoes and onions with dill, green onions and peppercorns.

Composition:

• fresh mushrooms - 500 g or canned mushrooms - 250 g
• bacon - 50 g
• potatoes - 8-10 pcs.
• onions - 1-2 pcs.
• salt
• caraway

Dried mushrooms, fried in sour cream.

Sort the dried porcini mushrooms, rinse well, pour in hot boiled milk, wait until the milk is completely absorbed, and chop. Lightly fry the mushrooms chopped into cubes with onions, add sour cream, boil, sprinkle with herbs or onions.

Composition:

• dried mushrooms - 40-50 g
• oil - 1 tbsp. spoon
• sour cream - 1-2 tbsp. spoons
• milk - 0.5 cups
• green onions
• greens
• salt

Fried boletus (porcini mushrooms).

Composition:

• 1 bowl of peeled boletus
• 1/2 cup flour
• 1 tbsp. a spoonful of butter or lard
• 1/2 cup sour cream
• salt
• 1 onion

It is best to fry the hats. Rinse the peeled caps, cut into large slices (do not cut small caps) and cook for 5 minutes. in salted water. Select the caps with a slotted spoon and let the water drain, then roll them in flour and fry in butter or lard until they are golden brown. Then add the onion fried in butter, pour over the sour cream and, heating, bring to a boil. Boiled mushroom caps can be moistened with a beaten egg, rolled in breadcrumbs, fried in oil, then placed in the oven and fried. When serving, pour over melted butter.

Serve with mashed potatoes or fried potatoes.

Fried caps of fresh porcini mushrooms.

Components:

• 600 g fresh mushroom caps
• 3-4 st. tablespoons of vegetable oil or fat
• 4-5 Art. tablespoons of flour
• salt
• pepper

Peel the freshly picked mushrooms dry. (If the mushrooms need to be washed, then they must be dried on a napkin.) Cut off the mushroom legs and use them to prepare any other dish. Heat the fat so that it smokes weakly, dip whole caps of mushrooms into it, lightly brown, first on one side, then on the other side. (If mushrooms crumble, roll them in flour. It gives some dryness to the surface of the mushrooms.) Put the fried mushrooms on a dish, sprinkle with salt and pour over the remaining fat after frying. Serve with fried or boiled potatoes and raw vegetable salad.