Fresh champignons - excellent addition to dishes from meat, a bird or vegetables. But these mushrooms are so whimsical that a time of the hostess refuse them. But once you only learn several rules of the address with champignons, and they will surprise you with the taste and aroma.
It is required to you
- Fresh champignons
- vegetable oil
- onions / potatoes on your discretion.
Instruction
1. Cut off from leg mushrooms. Carefully wash out each of them a baking plate a water jet (you shouldn't use a bowl with water for washing of champignons, so you can pass very many earth on mushrooms). Let's mushrooms dry.
2. Cut mushrooms on your taste. It can be large halves or champignons cut on four parts, or cut each mushroom on thin strips, carrying out by a sharp knife across a cap. Cut especially large champignons on 6-8 parts.
3. Warm a frying pan on strong fire. Add a little vegetable oil and throw mushrooms there. In a couple of minutes they will start up juice. Fry on average fire until mushrooms don't absorb in themselves juice and won't gain golden color. If you use champignons as a garnish, then separately roast a little onions, add it to mushrooms when they absorb all juice.
4. Use fresh champignons as addition to a fried potatoes. Roast potatoes peeled and cut on thin slices on average fire in a deep frying pan (at will add the chopped onions). Separately roast mushrooms. Connect all ingredients in a stewpan and fry together about 10 more minutes. During this time champignons will give aroma to potatoes and will fill it with the bright mushroom taste.