In the midst of the mushroom season, recipes for cooking dishes from mushrooms of different varieties are especially relevant. Today we will talk about the boletus and the options for their frying in a frying pan. The most delicious recipes are offered for you below.
How to fry mushrooms, boletus with potatoes in a frying pan?
Ingredients:
- mushrooms boletus - 760 g;
- potatoes - 590 g;
- onion bulbs - 140-190 g;
- sunflower or olive oil odorless - 65 ml;
- salt large and pepper black ground - to taste.
Preparation
Before proceeding to frying the boletus with potatoes, they must be properly prepared. We sort through the mushrooms, get rid of damaged, spoiled and worm-eaten, rinse the past samples and chop them with a sharp knife. Now we heat in a pan a little water to boil, we put into it prepared boletus and after repeated boiling we add them to taste. Cook the mushrooms for half an hour, then merge onto a sieve, let it flow well and dry a little. We heat the vegetable in a frying pan without the aroma of oil, put the boiled boletus into it and fry them for about thirty minutes with periodic stirring.
While mushrooms are cooked and roasted, we clean the washed potatoes, cut them with small slabs and fry them in a separate frying pan until they are ready and ruddy, adding in the process peeled and cut small bulbs.
To the ready vegetables, we shift the roasted boletus, we add food to taste, we stand on fire for another ten minutes and can serve.
How correctly to fry fresh boletus with onions?
Ingredients:
- mushrooms boletus - 760 g;
- onion bulbs - 140-190 g;
- sunflower or olive oil odorless - 35 ml;
- salt large and pepper black ground - to taste.
Preparation
There is an opinion that the boletus, like all tubular mushrooms, must necessarily be pre-cooked, but only after that it is used for frying or adding to other dishes. In fact, if the mushrooms were collected in an environmentally clean place, they can not be cooked. In this case, we will immediately fry the boletus on a frying pan and add them with onions.
First of all, the fresh boletus are sorted, we get rid of the wormy and spoiled places and rinse thoroughly under running water. After that, cut the mushrooms a little and put into a frying pan with warmed sunflower oil without fragrance. The further actions depend on what result you want to receive. Fans of soft and tender mushrooms should cover the frying pan with a lid and stew the contents for forty minutes, then let the water evaporate and add to the mushrooms the peeled and chopped onion, salt and pepper to taste.
If you like mushrooms more fried, then they should be cooked with the lid open, but on fire below the average, so that the boletus will have a good time to fry until all the moisture has evaporated. As in the previous case, add onion at the end of frying and cook with mushrooms until soft.
How to fry the boletus with sour cream?
Ingredients:
- mushrooms boletus - 620 g;
- onion bulbs - 140-190 g;
- sour cream - 230 g;
- flour - 90 g;
- sunflower or olive oil without a smell - 55 ml;
- sprigs of parsley - 2-3 pcs .;
- salt large and pepper black ground - to taste.
Preparation
Ideally, for preparation with sour cream it is better to take only the hats of the boletus. If they do not have strong contaminants, it is better to avoid their contact with water and instead of washing to wipe the specimens with a clean cloth. Now we shift the prepared hats into a bag, we pour in the flour and shake everything in order to distribute the flour evenly on the hats. Immediately lay out the contents of the package in a red-hot sunflower oil and give the hats a good brown. Meanwhile, in another pan, fry the peeled and sliced onions, shift the ruddy hats to onion, pour all the sour cream, add salt, pepper to taste and let it sit on the lowest heat for ten to fifteen minutes. We serve the dish with chopped parsley leaves and boiled potatoes.