Fried champignons — an excellent dish both for a holiday table, and for the daily menu. Besides for preparation it is required to time slightly — champignons, unlike other mushrooms, it isn't necessary to clean and previously to boil.
It is required to you
- For 1 portion:
- — 200-300 g of champignons;
- — 2-3 bulbs;
- — desi;
- — vegetable oil;
- — 1/4 h spoon of sugar;
- — salt to taste.
Instruction
1. Wet fresh champignons in cold water. Then wash their baking plate with flowing water, removing dirt and a film from hats. Cut заветревшийся the dried-up leg tip. Dry mushrooms on a kitchen towel. Choose fresh champignons of white or pink color. Small mushrooms as they more dense and moisture contains in them less are suitable for frying better. Instead of fresh it is possible to fry also frozen champignons, only the taste at them will be less bright. In this case buy already cut mushrooms as differently they should be cut after preparation — mushrooms can't be defrozen.
2. Cut champignons plates 5-8 mm thick. It is possible to cut thus the whole mushrooms or to accurately separate hats from legs. Cut large hats at first in half, and already then chop slices. Clean onions and largely cut.
3. Warm vegetable oil in a frying pan. For frying of mushrooms and onions use the deodorized sunflower or olive oil. Fry onions till golden color and shift in a bowl. Add to a frying pan still some vegetable oil and spread the cut mushrooms in the small portions. Fry champignons until the formed mushroom juice boils away. Don't forget to stir slowly constantly.
4. Shift the fried onions in a frying pan with mushrooms. Salt and pour slightly sugar. At will add some spice. But be not overzealous with seasonings — the taste and aroma of fried mushrooms is good in itself. Mix all ingredients. Fry champignons till golden color. Put a small piece of a desi, stir. In a minute switch off fire and cover a frying pan. Fried champignons are ready.
5. Give mushrooms as a separate dish, for example, with the baked or boiled vegetables, pasta, rice. Or, on the contrary, in the form of a garnish for fried meat, a bird.