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It seems that everyone, without exception, knows how to fry porcini mushrooms with onions and vegetable oil. However, there are also secrets to this process. For example, only professional chefs know how to properly fry porcini mushrooms in order to preserve all their nutritional value. Most kitchen utensil users spoil the original product pretty well. Choose a recipe for pan-frying porcini mushrooms on this page, which offers many different ways to cook these forest gifts. Try to do everything exactly as described in the step-by-step instructions. Feel the difference in taste. All recipes for how to fry porcini mushrooms at home are thoroughly tested and meet the standards of modern cooking.

How to fry fresh porcini mushrooms

Ingredients:

• 450 g fresh porcini mushrooms
• 1 onion
• 100 g bacon
• salt

Before properly frying fresh porcini mushrooms, they need to be peeled, scalded with boiling water, rinsed and cut into pieces, finely chopped onion.

Put chopped bacon on a preheated frying pan and heat it up so that the bacon is melted.

Put mushrooms, onions in a pan, salt and fry until tender, stirring occasionally.

Serve these mushrooms with boiled potatoes or fry the potatoes with mushrooms.

How to deliciously fry porcini mushrooms with onions

Ingredients:

• 1 plate of peeled porcini mushrooms
• 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. Before you deliciously fry porcini mushrooms with onions, 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. Peeled mushrooms, so as not to turn black, must be dipped in cold salted and acidified (vinegar) water. Avoid boiling mushrooms when boiling, so as not to impair their taste.

How to fry dried porcini mushrooms

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.

Before frying the dried porcini mushrooms, they need to be sorted out, rinsed well, soaked in hot boiled milk, allowed to swell, then cut into strips, fry in oil, sprinkle with flour, fry again, then add the tomato, preheated with oil, 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.

How to fry porcini mushroom at home

Composition:

• 1 plate of salted porcini mushrooms
• 1 - 2 onions
• 1/2 cup vegetable oil
• 1 kg of hot boiled potatoes

Before frying the porcini mushroom at home, soak the salted boletus in water, then remove them with a slotted spoon and let the water drain; add onion and fry in vegetable oil in a frying pan. Served with hot boiled potatoes.

How to deliciously fry frozen porcini mushrooms in a pan

Before frying frozen porcini mushrooms, you need to prepare the following composition of products:

• Arugula - 200 g
• Balsamic vinegar - 70 ml
• Olive oil - 80 ml
• Sun-dried tomatoes - 150 g
• Fresh frozen porcini mushrooms - 250 g
• Thyme - 1-2 branches
• Garlic - 6 cloves
• Shallots - 2 pcs.
• Cognac - 100 ml
• Butter - 70 g
• Salt pepper

Before you deliciously fry the porcini mushrooms in a pan, mix part of the olive oil with balsamic vinegar. Rinse the arugula, dry and put in deep bowls, pour with this mixture. Cut the sun-dried tomatoes into strips. Before you deliciously fry frozen porcini mushrooms, pour boiling water over them, bring to a boil, drain, cut into large cubes. The best way to fry frozen porcini mushrooms in a skillet is to fry in the remaining olive oil with thyme, garlic and finely chopped shallots. Pour cognac over the mushrooms and set fire (flambé), salt and pepper. Place the mushrooms in plates around the seasoned arugula, top with the sun-dried tomatoes. When serving, season the dish with coarsely ground black pepper.

How to fry fresh porcini mushrooms in a pan

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. Before frying fresh porcini mushrooms in a pan, heat the fat so that it smokes slightly, dip whole mushroom caps 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.

How to fry dried porcini mushrooms

Components:

• 9-10 large dried mushrooms
• 250 ml milk
• 1 egg
• 4-5 Art. tablespoons of ground crackers
• 3-4 st. spoons of fat
• Water
• Salt
• Pepper

Before frying dried porcini mushrooms, they must be thoroughly washed and soaked for 3-4 hours in milk mixed with water. Then boil in the same liquid. (The broth is used to make soup or sauce.) Sprinkle the mushrooms with seasonings, moisten in a beaten egg, and then roll in ground breadcrumbs with salt and pepper. Fry the mushrooms on both sides in hot fat until golden brown. Serve on the table with fried potatoes (or mashed potatoes), horseradish sauce and cucumber and tomato (or red pepper) salad.

How to fry porcini mushrooms with onions

Composition:

• 500 g fresh mushrooms
• 3-4 st. tablespoons of flour
• 1 egg
• 2-3 st. tablespoons of ground crackers
• Fat
• Salt
• Pepper

Peel the mushroom caps, cut the more meaty ones into large thin (no more than 1 cm thick) slices, season with salt and pepper. How to fry porcini mushrooms with onions correctly: roll their slices in flour, then moisten them in a beaten egg and finally roll in ground breadcrumbs. They are pressed against the mushrooms using a wide knife. Fry the mushrooms in a large amount of fat, brown them on both sides, until they are tender, and serve immediately. Boiled mushrooms can be breaded, but in this case they will be dry after frying. For the main course, offer fried or boiled potatoes, stewed carrots or cauliflower.

How to fry boiled porcini mushrooms

Ingredients:

• 500 g fresh porcini mushrooms
• 80 g flour
• 1 egg
• 125 ml milk
• 1 tsp sugar
• vegetable oil
• salt to taste

Peel the mushrooms, cut off the legs, and rinse the caps and boil in a little water. Then remove them from the broth and dry. (Use the broth and mushroom legs for cooking other dishes.) Before frying boiled porcini mushrooms, you need to prepare a batter: pour flour into a bowl, add an egg, salt, sugar, pour in milk and stir everything well. Pour oil into a deep frying pan (or deep fryer) and heat well over high heat. When it warms up, reduce the heat to minimum. Dip boiled mushroom caps in batter and dip in boiling oil.Put the fried mushrooms in a plate and let the oil drain. Before frying the mushrooms, check if the oil is hot enough. To do this, you can throw a piece of mushroom into the oil, and if there is no strong foaming, the deep fat is heated well.

How long to fry porcini mushrooms

Composition:

• 800 g fresh mushrooms
• 3 onions
• 100 g butter
• 1 tbsp. a spoonful of flour
• 1 tbsp. a spoonful of chopped greens

Peel the mushrooms, rinse, salt and fry with chopped onions. When they are ready, add flour, add water (or broth) and simmer a little more over the fire. Sprinkle with chopped herbs before serving. How long to fry porcini mushrooms depends on whether the boiled raw materials are used or not. Fry boiled boletus for 20 minutes, raw - 40 minutes.

How to fry boiled porcini mushrooms

Composition:

• 500 g fresh mushrooms
• 2 eggs
• ½ cup crackers
• 2-3 st. tablespoons of vegetable oil
• Pepper
• Salt
• Greens

Before frying boiled porcini mushrooms, they must be scalded with boiling water, cut into slices, salt and pepper. Dip them in beaten raw eggs, roll in breadcrumbs and fry in a pan with butter until tender (15-25 minutes). When serving, sprinkle with parsley or dill on the dish.

How to fry frozen porcini mushrooms

Composition:

• 200 g mushrooms
• 1 onion
• 3 cloves of garlic
• 1 tbsp. a spoonful of butter
• ½ teaspoon lemon juice
• greens

Before frying the frozen porcini mushrooms, finely chop the onion and garlic and sauté in butter. Put fresh mushrooms cut into slices, pour in lemon juice, salt to taste, stir well and fry over high heat. Sprinkle with finely chopped herbs before serving.

Serve hot mushrooms.

How to fry dry porcini mushrooms

• 250 g dry porcini mushrooms
• 20 ml semi-dry wine
• 25 ml vegetable oil
• 60 g sour cream
• 50 g cheese
• salt and spices to taste

Fry dry mushrooms in oil for 5 minutes. Before frying the dry porcini mushrooms, pour in the wine and keep them over high heat for another 2 minutes. Then reduce the heat, salt and pepper the mushrooms, mix. Add sour cream and grated cheese and stir until thickened.

How to fry dry porcini mushrooms

Components:

• 750 g leeks
• 250 g fresh (or 50 g dried) mushrooms
• 20 ml vegetable oil (or margarine)
• ½ teaspoon of cumin
• salt to taste

Before frying the dry porcini mushrooms, cut the leek into 2–3 cm long pieces and boil in lightly salted water. Cut the prepared fresh mushrooms and fry in oil, add cumin, salt and a little vegetable broth. Pour boiled leeks with this mixture. Instead of fresh, you can take dried mushrooms soaked in cold water for 2 hours.

Dried porcini mushrooms fried in sour cream.

Composition:

• 40 g dried porcini mushrooms
• 2 tsp butter
• 1½ tbsp. sour cream spoons
• 125 ml milk
• green onions
• salt to taste

Sort out the mushrooms, rinse well, pour in hot boiled milk, wait until it is completely absorbed, and chop into cubes. Lightly fry the mushrooms with onions, add sour cream, boil and sprinkle with green onions.

Dried mushrooms fried with onions.

Composition:

• 200 g dried porcini mushrooms
• 300 g onions
• 1 tbsp. a spoonful of vegetable oil
• 1 tbsp. a spoonful of flour
• 2 tbsp. sour cream spoons
• Salt
• pepper to taste

Rinse dried mushrooms, soak and boil in a little water. Then remove them from the broth and cut into longitudinal strips. Fry the onions in a frying pan in oil, then put the mushrooms, sprinkle with flour and fry. Add mushroom broth, sour cream, salt, pepper to them and simmer until cooked. Serve mashed potatoes or fried potatoes as a side dish.

Tip: so that dry mushrooms do not lose their aroma, they should be stored in a sealed container.

Fried porcini mushrooms in sour cream.

Composition:

• 600 g fresh porcini mushrooms
• 400 g potatoes
• 2 onions
• 40 g butter
• 1 tbsp. a spoonful of flour
• 500 g sour cream
• Salt
• Pepper
• Greens

Cut the peeled porcini mushrooms into slices, potatoes into cubes. Fry the potatoes in oil until half cooked, then add mushrooms and onions and keep on fire until the potatoes are tender.After that, add flour, seasonings, put sour cream and boil everything together. Sprinkle chopped herbs on the dish. For garnish, offer stewed carrots and boiled cauliflower.

Mushrooms fried in breadcrumbs (Hungarian).

Composition:

• 200 g porcini mushrooms
• 1 egg
• 2 tbsp. tablespoons of vegetable oil
• 2 tbsp. tablespoons of crushed crackers
• salt to taste

Cook the prepared mushrooms in salted water for 10 minutes and discard them in a colander. Then add salt, dip the mushrooms first in a beaten egg, and then breaded in crushed breadcrumbs and fry in oil.

How to fry porcini mushrooms for the winter

You will need:

• fresh mushrooms - 3 kg
• onions - 2 pcs.
• medium-sized carrots - 3 pcs.
• vegetable oil - 3-5 tbsp. l.
• sour cream - 1-1.5 tbsp.
• salt to taste

Before frying porcini mushrooms for the winter, wash them, dry them, mix with salt and fry in vegetable oil for 20 minutes, stirring often. Then remove from heat, cool, place in a clean glass jar or small enamel saucepan and place in the freezer. The defrosted fried mushrooms can be served with gravy. To do this, peel the onion and chop finely. Cut the peeled carrots into strips. Heat vegetable oil in a frying pan, fry the onions and carrots. When the onion turns golden brown, add sour cream, salt and simmer the roots for 10 minutes under a closed lid over low heat. Pour the prepared gravy over the defrosted mushrooms. Serve with a side dish.

Mushrooms with potatoes in Polish.

Ingredients:

• 700 g potatoes
• 500 g porcini mushrooms
• 1 egg
• 2 onions
• 200 g sour cream
• 2 tablespoons vegetable oil
• dill
• ground black pepper
• salt

Wash the potatoes, peel, cut into strips, put them in boiling salted water and cook for 7-10 minutes, then remove with a slotted spoon. Rinse the mushrooms thoroughly, chop and lightly fry in heated vegetable oil, then add the chopped onion and cook over medium heat. Beat the egg with a pinch of salt, pour in the sour cream and mix well. Put half of the potatoes on the bottom of a deep baking sheet, spread the mushrooms on top, sprinkle with finely chopped dill, cover with the remaining potatoes, season with salt, pepper, add sour cream sauce and place in a preheated oven for 25-30 minutes.

Fried mushrooms.

You will need:

• 500 g fresh porcini mushrooms
• 3-4 st. tablespoons of flour
• 2-3 st. spoons of butter
• parsley and dill salt

Peel the mushrooms, rinse, scald with hot water and pat dry on a towel. Cut them into large slices, salt and fry on both sides in a preheated pan with oil. After that, sprinkle with flour and fry everything together again. Serve hot in the same pan, sprinkle with finely chopped parsley and dill.

Fried mushrooms with onions.

Composition:

• 500 g fresh porcini mushrooms
• 1 onion
• 3 tbsp. spoons of butter
• parsley or dill
• salt

Rinse the peeled mushrooms, scald, cut into thin slices, salt, fry in oil and mix with separately fried onions. When serving, sprinkle the mushrooms with parsley or dill. If desired, you can add fried potatoes to the ready-made mushrooms.

Fried mushrooms with onion gravy.

Composition:

• 1 kg of porcini mushrooms
• 2 onions
• 1 glass of sour cream
• 100 g butter
• salt

Wash the mushrooms, dry the caps, salt and fry for 15 minutes in a pan with very heated oil, stirring often. Then remove and put in a warm place. Put chopped onion in the heated oil, salt and simmer until soft, then add sour cream, boil and pour the mushrooms with the resulting gravy.

Fried mushrooms in sour cream with cheese.

Composition:

• 500 g fresh porcini mushrooms
• 1/2 cup sour cream
• 25 g cheese
• 1 tsp flour
• 2 tbsp. spoons of butter
• greens

Peel the mushrooms, rinse and scald with hot water. Place on a sieve, drain off the water, cut into slices, salt and fry in oil. Before the end of frying, add 1 teaspoon of flour to the mushrooms and mix. Then put sour cream, boil, sprinkle with grated cheese and bake.When serving, sprinkle the mushrooms with parsley or dill.

Fried mushrooms with liver.

Ingredients:

• 25 g dried porcini mushrooms
• 15 g butter
• 45 g beef or veal liver
• 5 g wheat flour
• 25 g onions
• 40 g sour cream
• 5 g cheese salt

Sort the mushrooms thoroughly, rinse in running water, boil, rinse thoroughly again and cut into strips. Free the liver from the film, rinse in water and cut into thin strips. Fry the chopped onion in butter, then put the liver and mushrooms there, sprinkle with flour on top, fry again, then put sour cream, salt. Arrange over the cocotte makers, sprinkle with grated cheese and place in the oven. Keep there until a golden brown crust forms on top.

Watch how to fry porcini mushrooms in the video, which shows all the steps.