What can you add to fried mushrooms? How to fry porcini mushrooms. Frozen mushrooms

Mushroom dishes are very popular among all connoisseurs of healthy and tasty food. Healthy forest products are rich in vitamins, nutritious and low in calories.

There are many options for preparing fried mushrooms that are suitable for the daily menu or will help decorate the table set for a special occasion.

Frying mushrooms with the addition of onions is not at all difficult; the process does not take much time and does not require special culinary skills. You can use any fruit as the main component, but it is better to give preference to chanterelles, boletus, champignons or russula.

Required ingredients:

onion (large) – 1 pc.;
dill with parsley – 70 grams;
mushrooms – 0.7 kg;
spices - to your taste;
refined oil - 37 grams;
salt – 5 grams.

Cooking:

Peel the mushrooms, then rinse and cut into slices.
Cut the onion into squares and fry in a frying pan with hot oil until light brown.
Combine the onion with the forest products and simmer them together, stirring occasionally, until the moisture has completely evaporated.
When the products begin to turn golden brown, you need to salt them, add spices and simmer for another fifteen minutes.
Decorate the finished dish with chopped green mass, leaving it covered for about ten minutes.

Serve fried mushrooms with onions with boiled potatoes, brown rice or baked poultry - it will be simply delicious.

Mushrooms in sour cream sauce

Mushrooms prepared this way become tender, crispy, with a pleasant creamy taste. An appetizing dish will be made from saffron milk caps, which must first be boiled and then fried in an open frying pan with sour cream sauce.

Required ingredients:

saffron milk caps –0.6 kg;
two small onions;
one carrot;
sour cream – 70 grams;
salt – 3 grams;
seasonings for vegetables – 4 grams;
vegetable oil - for frying.

Cooking:

Wash the mushrooms thoroughly. Then boil in slightly salted water for about twelve minutes.
After this, drain the liquid, cool the saffron milk caps and cut into medium slices.
Peel the onion, rinse it with water and chop it into half rings. Wash the carrots and cut into strips.
Place vegetables in a frying pan and fry in oil for 5-7 minutes.
Then add the saffron milk caps and simmer until the excess liquid disappears.
Add salt to the mushroom mixture and continue cooking, stirring regularly. When the saffron milk caps and vegetables begin to fry, add sour cream and suitable seasonings and stir.
Simmer, uncovered, for about two more minutes, then turn off the heat.

Fried mushrooms with sour cream can be eaten as an independent dish with grain bread and slices of fresh tomatoes.

With potatoes in a frying pan

Potatoes with mushrooms cooked for dinner are a real treat for the whole family. An amazing treat will ensure a good mood and give you a boost of energy after a hard day.

Required ingredients:

mushrooms – 550 grams;
potatoes – 750 grams;
large onion;
green dill – 6-7 sprigs;
salt and garlic pepper - at your discretion.

Cooking:

Wash off all dirt from the mushrooms and cut into slices. If fruits collected from the forest are used, they must first be boiled in salt water.
Peel the potatoes and chop them into round slices. Cut the onion into cubes.
Fry the onion in a hot frying pan with oil. Then add the main component and simmer for another quarter of an hour.
In another bowl, fry the potatoes until golden brown. After this, combine it with the mushroom mass and simmer a little.
At the end of cooking, season the dish with salt and pepper.

Place the mushrooms stewed with potatoes on plates and serve them with vegetable salad, tomato ketchup or spicy adjika.

Champignons fried with onions

Champignons are affordable mushrooms that are sold at any retail outlet. They are prepared very simply, and thanks to well-chosen spices, the dish acquires a piquant and rich taste.

Required ingredients:

champignons (small size) – 0.8 kg;
four cloves of garlic;
sage (dry) – 15 grams;
vinegar (balsamic) – 5 ml;
hot pepper – 1 pc.;
dill, cilantro – 100 grams.

Cooking:

Wash the champignons and cut them lengthwise into three parts.
Place mushrooms in a frying pan, season them with chopped garlic, add sage and salt and fry, stirring constantly, for ten minutes.
When the mushrooms are fried to an appetizing crust, turn off the stove and transfer them to a deep plate.

Pour vinegar over the finished champignons, cover with chopped herbs, mix thoroughly and serve with any side dish.

How to deliciously fry oyster mushrooms

There are many wonderful dishes made from oyster mushrooms, but they are especially fragrant when fried with carrots and onions. By spending just half an hour cooking, you can get a hearty treat, suitable for a full lunch or a quick snack.

Required ingredients:

one carrot;
oyster mushrooms – 0.4 kg;
bulb;
two cloves of garlic;
seasoning for mushrooms and pepper – 4 grams each;
fresh dill – 7 sprigs.

Cooking:

To deliciously fry oyster mushrooms, you first need to remove dirt from the raw fruits, then wash them and dry them.
Chop the onion into rings, cut the carrots into cubes, and put the garlic through a press.
Place the mushrooms in a heated frying pan, add salt, sprinkle with spices and fry in oil for three to four minutes.
Then add chopped onions to the stewed fruits, and after five minutes add carrots and garlic. Cook for another quarter of an hour.
Sprinkle the roasted fruits with chopped dill, cover the frying pan with a lid and leave for 20 minutes.

Fried porcini mushrooms

A delicious dish that even an inexperienced housewife can make. Before frying porcini mushrooms in a frying pan, they should be soaked in salt water for half an hour to get rid of harmful substances.

Required ingredients:

boletus - 0.85 kg;
sour cream – 320 ml;
chopped paprika – 3 grams;
three onions;
coriander (or savory) – 4 grams;
salt – 5 grams.

Cooking:

Prepare porcini mushrooms: peel, wash thoroughly and cover with salt water.
Remove the peel from the onions and chop into small cubes.
Remove the mushrooms from the liquid and cut into slices.
Pour unfragrant oil into a hot frying pan, place the onion in it and fry until light brown.
Add mushrooms to onions, add salt and allspice. Then put sour cream in the pan and stir.
Cook for another half hour with the lid closed.

Cooking from dried mushrooms

Dry mushrooms, cooked correctly in a frying pan, are in no way inferior in taste to fresh ones. Before frying, dried fruits must be soaked in water so that they are saturated with it, increase in size and become suitable for culinary processing.

Required ingredients:

dry mushrooms – 0.9 kg;
one egg;
refined oil – 43 ml;
breadcrumbs – 50 grams;
parsley and green onions – 45 grams.

Cooking:

Place the fruits in cold, clean water and wait 2.5 hours. Then take out the swollen mushrooms and dry them a little.
Beat the egg with a fork, then add a little salt and a pinch of spices. Pour breadcrumbs into a bowl.
Heat vegetable oil in a frying pan, then dip each mushroom in the egg mixture, then in breadcrumbs and place on a frying surface.
Simmer in an open container for 35 minutes, turning occasionally so that the mushrooms are fried on all sides.

Decorate the finished treat with sprigs of herbs and serve with sour cream or mayonnaise.

Butter fried with nuts

An original version of cooking butter, which is sure to please all household members and guests invited to a family dinner. The recipe does not require pre-cooking the fruits, so you need to choose the smallest mushrooms for the dish.

Required ingredients:

boletus – 550 grams;
walnuts – 200 grams;
butter – 40 grams;
onions – 2 pcs.;
apple cider vinegar – 18 ml;
fresh cilantro – 50 grams;
pomegranate seeds – 30 grams.

Cooking:

Sort the butter and remove the film. Then wash the fruits and dry them on a kitchen napkin.
Place butter in a frying pan and fry mushrooms in it for 18 minutes.
Peel the onion and cut it into cubes.
Pour the nuts into a cup and crush with a mortar.
Add onions and nuts to the butter and simmer all ingredients for ten minutes.
Then pour vinegar into the pan, stir and cook with the lid closed for another 3-4 minutes.
Place the prepared boletus in plates, cover with pomegranate seeds and chopped cilantro.

This chic appetizer can be eaten hot or cold, as a separate dish, or in combination with a potato side dish.

Popular salad options with fried mushrooms

The advantage of fried mushrooms is their versatility. Juicy and fragrant forest gifts are used as a component for preparing other dishes - julienne, sauces, casseroles, soups, pies and, of course, salads.

Delicious salad with ham and fried champignons

A healthy treat will fill you up during your lunch break, or will perfectly complement the main dish for dinner.

Products used:

ham – 330 grams;
three lightly salted cucumbers;
champignons – 330 grams;
bulb;
cheese (Dutch) – 280 grams;
mayonnaise – 30 grams.

Technology:

Peel the mushrooms and chop them into cubes. Then fry along with the onions.
Cut the cucumbers into small cubes, the ham into strips, and the onion into rings.
Combine all products, add mayonnaise and mix thoroughly.

Place the finished delicacy in a large dish and cover with a layer of grated cheese.

With mushrooms, croutons and chicken

A light salad that is ideal for a children's table and will appeal to women who watch their figure.

Products used:

chicken fillet (boiled) – 0.3 kg;
oyster mushrooms – 320 grams;
bulb;
crackers – 250 grams;
2 cloves of garlic;
mayonnaise-based sauce – 30 ml;
hard cheese – 200 grams.

Technology:

Fry the mushrooms along with the onions until a brown crust appears.
Divide the chicken into long pieces, grate the cheese on a grater with large holes, cut the garlic into small cubes.
Combine all ingredients, then mix with mayonnaise sauce and salt.

Crackers should be added before serving (so that they do not get soggy); if desired, you can decorate the dish with lettuce leaves.

Festive salad with squid and fried mushrooms

An original dish that does not require complicated preparation. This appetizer will perfectly complement the banquet table setting and will surprise all guests with its incredible taste.

Products used:

a can of canned squid;
three eggs;
mushrooms (any) – 4 pcs.;
chopped nuts (hazelnuts) – 30 grams;
olive mayonnaise – 20 grams;
cheese – 85 grams;
greens – 60 grams.

Technology:

Fry mushrooms and onions in a frying pan, boil hard-boiled eggs.
Remove the squid from the jar and cut into medium pieces.
Peel the eggs and cut into cubes.
Grind the cheese on a grater.
Place a layer of seafood in a deep dish, top with cheese, eggs and fried mushrooms.
Now season the salad with mayonnaise and mix gently.

Place the festive treat in a beautiful plate and sprinkle with nuts and chopped herbs on top.

When you want something special and simple for lunch or dinner, mushrooms fried with onions will be an excellent solution. Their preparation requires virtually no effort; just chop and fry the ingredients.

The amazing mushroom taste and aroma will do the rest. Most often, housewives cook champignons, milk mushrooms, boletus or porcini mushrooms. Thanks to easy recipes and cooking techniques, preparing fried mushrooms is very simple!

Simple recipe

Porcini mushrooms fried with sour cream and onion

Required ingredients:

porcini mushrooms - 1 kg;
onion - 200 gr;
butter or ghee - 2 tbsp. l;
sour cream 15-25% fat - 3 tbsp. l;
salt pepper.

Cooking time: 35-40 minutes.

Calorie content: 93 kcal.

Wash, peel and boil porcini mushrooms. Cut them into thin slices or quarters.
Cut the onion into rings. Place it on a heated frying pan. Sauté the onion until soft.
Add porcini mushrooms to the onion, stir and fry over high heat.
When the mushrooms settle well in the frying pan, they need to be salted and peppered to taste.
When the contents of the pan are browned, add a dose of sour cream. Cover with a lid and cook with sour cream until done.
Serve with boiled potatoes or hot buckwheat.

Recipe for fried milk mushrooms with onions and meat

Required ingredients:

pork or veal - 700 g;
onion - 150 gr;
milk mushrooms - 450 gr;
butter or vegetable oil - 2 tbsp. l;
vinegar 9% - 0.5 tsp;
salt pepper.

Cooking time: 50 minutes.

Calorie content: 100 grams 164.5 kcal.

Cut the pork into pieces, salt it, sprinkle with pepper and pour in vinegar. Let the meat marinate a little.
Peel a quantity of onion, cut it into cubes or half rings.
Wash the milk mushrooms, blanch with boiled water, drain and chop.
Place the meat, squeezed out of the marinade, into a heated frying pan with oil. Allow the meat to fry slightly so that the juices in the pan evaporate.
Add onion, fry until slightly softened.
The next step is to add the mushrooms. Mix everything thoroughly. Cover the top with a lid. Cook, stirring occasionally.
Add salt to taste, add pepper if necessary. Bring to readiness.
Serve with a side dish of boiled potatoes, buckwheat or pasta.

How to fry mushrooms with onions and minced meat

Required ingredients:

mushrooms - 800 gr;
onion - 200 gr;
minced meat - 350 gr;
oil for frying - 2 tbsp. l;
spices, salt.

Cooking time: 40 minutes.

Calorie content: 99.7 kcal.

Wash the mushrooms; if they are wild mushrooms, boil them first. Cut into thin slices.
Pour oil into a frying pan, heat it, add minced meat with chopped onion.
Fry the minced meat, add salt and pepper.
As soon as the juice has evaporated from the minced meat, add the vegetables and fry them until cooked.
To prevent the dish from turning out dry, the main thing is not to overcook it. You can cook it covered, it will turn out juicier.

You can fry absolutely any mushrooms. If you use champignons, there is no need to boil them first. But the forest ones, in order to get rid of sand and bring them to half-cookedness, you need to boil them first.
Fried milk mushrooms love a lot of onions; there can never be too much of it.
Fry the champignons until golden brown. For those who do not like heavily fried dishes, you can simmer them until done under the lid.
Sour cream goes very well with mushrooms; if desired, it can be easily replaced with cream. In rare cases, mayonnaise is added.
You can enhance the taste of greenhouse champignons using mushroom seasoning.

By combining different varieties of mushrooms, you can get a delicious assortment with a pleasant aroma!

Fried mushrooms are one of the popular dishes of European cuisine, an excellent addition to both holiday and everyday menus. Champignons, porcini mushrooms, honey mushrooms, saffron milk caps, boletus, and oyster mushrooms go well in frying. It is usually recommended to pre-cook the mushrooms until half cooked in salted water, and then drain them in a colander; fry until a crust forms. Fried mushrooms are prepared with vegetable ingredients (onions, carrots, zucchini, cauliflower, potatoes), with cracklings, baked in omelettes or on croutons, fried in batter and breadcrumbs. Traditionally, fried mushrooms are served with sour cream sauce, often with garlic, as well as tomato sauce with ginger. Fried mushrooms are served as a cold appetizer, or as a main hot dish or side dish. Mushroom cutlets or stuffed mushrooms will serve as a culinary delight.

There are 102 recipes in the "Fried mushrooms" section

Fried lines with potatoes

In spring, the first mushrooms appear - morels and strings. The caps of these mushrooms are similar, but if you cut the morel, there will be a cavity inside. The cap of the line is filled with tortuous pulp. The morel caps are raised above the soil on a white stem, but the lines...

Strings fried in sour cream

Stochki and morels are the very first forest mushrooms that can be deliciously cooked. These mushrooms are classified as conditionally edible, so before frying they must be washed well and be sure to boil. Some recipes for cooking stitches and morels include mushrooms...

Stews, casseroles, pizzas, pancakes, pies, salads, soups, hot and cold appetizers - the list of mushroom dishes goes on and on.

And here it does not matter of fundamental importance what type of forest delicacy ends up in the kitchen; it is much more important to have the knowledge of how to deliciously fry mushrooms in a frying pan. Knowing this, you will be able to prepare treats at home with your own hands that can compete with the signature dishes of elite restaurants.

It is difficult to find a country whose traditional cuisine does not include dishes with mushrooms. And if we touch on the classic treats of Russian cuisine, then without mushroom culinary skills there is absolutely nothing to do.

Let's sort it out in order.

How long to fry mushrooms in a frying pan

Frying mushrooms is a very simple and quick task that requires very little time, or rather, no more than half an hour if we are talking about a frozen product.

First, place the frozen mushrooms in a hot, oiled frying pan, and cook them over medium heat (or slightly less than medium) until the released liquid has completely evaporated.

At this time, do not cover the frying pan with a lid, stir the mushrooms regularly, and DO NOT add salt! Remember one rule: you can salt and season mushrooms only at the end of frying them.

As soon as the water has boiled away, increase the flame on the burner, add more oil and fry the mushrooms until golden brown for 10-15 minutes.
If you want to fry mushrooms and onions, add finely chopped vegetables 5-7 minutes before the end of cooking.
If you are preparing fresh mushrooms, then the frying period is much shorter, within 5-20 minutes, depending on the type of mushroom. So, for example, it takes 5-10 minutes to fry champignons, and 10-15 minutes to fry porcini mushrooms, while boletus and boletus will be ready only after 30 minutes.

You can find out more detailed information about the roasting time of different varieties of mushrooms from the articles on the website.

How to fry mushrooms with sour cream in a frying pan

Ingredients

Forest mushrooms – 1 kg + -
- 1/2 tbsp. + -
— 1-2 heads + -
- 2 tbsp. + -
- 2 tbsp. + -
- taste + -
- 1/2 tsp. + -

How to fry mushrooms in sour cream in a frying pan

Today we will fry real forest mushrooms with sour cream: boletus and boletus. No cultivated mushrooms can ever compare with the aroma of wild forest products, and in sour cream they turn out even more delicious.

To begin, set the mushrooms, peeled and cut into small pieces, to boil for 20 minutes in salted water. And after the specified time, place the mushrooms in a colander and let the liquid drain for 5 minutes.
In the meantime, put a frying pan on heat and add butter and vegetable oil together. We also chop the onion into small cubes.
As soon as the oil warms up, put the mushrooms in the frying pan and fry them over medium heat, stirring constantly, for 15 minutes.
After 10 minutes, add the chopped onion into the frying pan and mix everything again.
After another 5 minutes, when the onions and mushrooms are browned, pour sour cream into the container, add salt and pepper to taste, mix everything and, reducing the heat to minimum, cover the pan with a lid.

6. Simmer the mushrooms in sour cream for 10 minutes and turn off.

Finely chopped dill will fit into such a dish just fine, and the best side dish in this case will be steamed rice.

If your favorite mushrooms are chanterelles, then the following collection of articles will be of interest to you.

How to deliciously fry mushrooms in a frying pan

The first fresh wild mushrooms are usually fried in a frying pan with potatoes. We want to offer you an original step-by-step recipe for a delicious dish - fried mushrooms with onions and cheese. This treat is prepared very quickly, and the taste is simply amazing.

Ingredients

Fresh mushrooms – 1 kg;
Onions – 2 heads;
Hard cheese – 100-150 g;
Salt - to taste;
Black pepper powder – ½ tsp;
Refined sunflower oil – 30-40 ml;
Green onions – ½ bunch.

How to fry fresh mushrooms in a frying pan

We clean the mushrooms, rinse them, dry them with napkins and cut them into small random pieces.
Pour vegetable oil into the frying pan and place the container on high heat.
As soon as the oil is thoroughly warmed up, pour all the mushroom slices into a container, reduce the heat to medium and, with constant stirring, fry the mushrooms for 10-15 minutes.
Meanwhile, cut the onions into small cubes and, after 15 minutes, add them to the mushrooms. Continue frying all the ingredients for another 5-7 minutes until the onion turns golden. At this stage, the mushrooms can be salted and seasoned with pepper.

When the dish is ready, turn off the heat and pour finely grated cheese into the frying pan, mix everything and cover with a lid. Let the dish sit for 2-3 minutes so that the cheese has time to melt, and then add more finely chopped green onions, mix everything again and serve.

This dish is ideal as a hot or cold appetizer, and it also perfectly complements any side dish.

Our culinary portal contains many interesting recipes for frying mushrooms in a frying pan, which we advise you to familiarize yourself with.

Porcini mushrooms, or boletus mushrooms as they are also called, are considered one of the most valuable food products. They have high nutritional value and low calorie content. The pleasant taste and unique aroma make dishes made from them very popular. Many housewives know how to fry porcini mushrooms in a frying pan, but in fact there are so many recipes for cooking fried boletus mushrooms that it will never hurt to add a new one to your cookbook.

Cooking features

Boletus belongs to the first category of mushrooms; they do not require complex preliminary preparation. But still, knowing some of the intricacies of preparing fried porcini mushrooms will not hurt.

Not least important is the place where boletus mushrooms are collected. Like any other mushrooms, they cease to be safe if they grow near industrial enterprises or highways, as they absorb toxic substances. Therefore, it is better to go on a “quiet hunt” deeper into the forest, but at the same time, of course, taking measures so as not to get lost.
Before cooking, collected boletus mushrooms must be sorted out, wormholes cut out, or wormy mushrooms completely discarded. It is also better not to use overgrown boletus mushrooms.
Selected mushrooms should be cleared of debris, cut into pieces of equal size, washed and doused with boiling water, and then dried.
It is not necessary to boil porcini mushrooms before frying them in a frying pan, but it is still advisable to do so. Firstly, this will make them even cleaner, and secondly, their volume will decrease and thanks to this, much more mushrooms will fit in the frying pan. It’s still not worth boiling boletus mushrooms for a long time so that they retain their flavor: 5–10 minutes will be enough.
When adding herbs and spices, you should be careful so that they do not overwhelm the aroma of porcini mushrooms.

You can fry not only fresh boletus mushrooms in a frying pan, but also dried and salted ones.

Fresh porcini mushrooms fried in a frying pan

porcini mushrooms (fresh) – 1 kg;
butter – 100 g;
onions – 0.2 kg;
allspice peas – 5 pcs.;
bay leaf – 2 pcs.;
salt - to taste.

Cooking method:

Boil the prepared and already cut into pieces porcini mushrooms in lightly salted water (10 g of salt per 1 liter of water) for 10 minutes.
Place in a colander and wait until the water has completely drained from the boletus mushrooms.
Melt the butter in a frying pan and place the mushrooms on it. Roast uncovered for 20 minutes over medium heat, stirring frequently.
Peel the onion, cut into half rings, add to the mushrooms and stir.
Fry the mushrooms and onions for 5 minutes. If necessary, add salt, allspice and bay leaves.
Reduce heat, cover the pan with a lid and simmer the mushrooms for another 10 minutes.

How to fry dried boletus mushrooms

dried porcini mushrooms – 50 g;
vegetable oil – 50 ml;
onion – 100 g;
salt - to taste.

Cooking method:

Rinse the dried mushrooms, add two liters of clean water and leave for 4–6 hours until they swell and regain their original shape.
Rinse the mushrooms again and boil for 10 minutes, drain in a colander and let the water drain.
Heat the oil in a frying pan and put the boletus mushrooms in it. Fry them over medium heat, stirring vigorously, for 25 minutes. There is no need to cover the pan with a lid at this time.
Cut the onion into half rings and add to the mushrooms. Salt them, stir and fry for another 10 minutes.
Reduce heat, cover the pan with a lid and simmer the boletus over low heat for 10 minutes.

If desired, at the last stage you can add spices to taste and a couple of spoons of sour cream.

How to fry salted porcini mushrooms

salted porcini mushrooms – 1 kg;
vegetable oil – 100 ml;
onions – 0.2 kg.

Cooking method:

Remove the boletus from the brine and rinse thoroughly under running water. Fill with cold water and leave for an hour, then rinse well again and wait for the water to drain from the mushrooms.
Fry the mushrooms in oil in a frying pan without a lid until excess moisture has evaporated.
Cut the onions into small pieces and place in a frying pan, fry along with the mushrooms until the onions acquire a golden hue.
Cover with a lid and simmer for 5 minutes.

Spices, spices and salt should not be added, since enough of them were used when salting boletus mushrooms.

Porcini mushrooms fried with potatoes

fresh porcini mushrooms – 0.5 kg;
potatoes – 1 kg;
onions – 0.3 kg;
vegetable oil – 100 ml;
sour cream – 100 g;
green onions, dill - as desired;
salt, ground black pepper - to taste.

Cooking method:

Wash the porcini mushrooms, cut them, boil for 10 minutes, and drain in a colander.
Heat the oil in a frying pan, add the mushrooms and fry them for a quarter of an hour.
Peel the potatoes, cut into bars and place in the pan with the mushrooms. Fry the dish for another 15 minutes.
Chop the onion and add to the mushrooms and potatoes. Fry for another 10 minutes.
Season with salt and pepper, add chopped dill and green onions, pour in sour cream, stir and simmer covered for 10 minutes.

If you fry boletus mushrooms with potatoes according to this recipe, the dish will be saturated with their aroma. However, there is another way to fry porcini mushrooms in a frying pan with potatoes, when all the ingredients (mushrooms, onions, potatoes) are fried separately, and then mixed and sprinkled with green onions and dill. In this case, sour cream is served separately with the dish.

Porcini mushrooms fried with egg

fresh or reconstituted porcini mushrooms from dry – 0.5 kg;
egg – 2 pcs.;
milk – 50 ml;
vegetable oil – 50 ml;
salt and herbs - to taste.

Cooking method:

Boil the mushrooms for 10 minutes in salted water.
Place in a frying pan with oil and fry the boletus for 20 minutes.
Beat the eggs with milk and salt and pour the resulting mixture over the mushrooms.
Place the frying pan in an oven preheated to 200 degrees for 5 minutes or fry under the lid until the eggs are ready.
Before serving, sprinkle with chopped herbs.

Porcini mushrooms fried with eggs is one of the traditional dishes, but few people prepare it, so it may well surprise your guests.

Porcini mushrooms fried in sour cream and wine

fresh porcini mushrooms – 0.5 kg;
butter – 50 g;
sour cream – 0.2 l;
hard cheese – 100 g;
dry white wine – 50 ml;
salt - to taste.

Cooking method:

Peel and wash the mushrooms, cut them into small pieces and boil in salted water for 10 minutes.
Melt the butter in a frying pan, place the mushrooms on it and fry them for 10 minutes over medium heat, stirring vigorously.
Pour in the wine, after 2 minutes reduce the intensity of the flame and close the pan with a lid.
Mix sour cream with finely grated cheese, pour this mixture over the mushrooms, stir.
Simmer under the lid, removing it from time to time and stirring the mushrooms until the sour cream thickens. This will take 15–20 minutes.

Mushrooms fried according to this recipe can be served as a hot appetizer even at the holiday table. Before serving, you can sprinkle it with chopped herbs.

Whatever recipe for fried porcini mushrooms you choose, you can be sure that you will get an appetizing, aromatic and very tasty dish that will not leave anyone indifferent.