One of the most tasty and the dishes loved by many Russians are fried mushrooms which before frying process in the following ways: drying, freezing, salting or pickling. It is considered that it is better not to fry marinated mushrooms because they already underwent heat treatment, and to use in the form of cold appetizer. However there are many recipes of frying of marinated mushrooms, the tasty dish as a result turns out, it isn't worse, than fresh fried mushrooms.
It is required to you
- For preparation of fried marinated mushrooms according to the traditional recipe:
- - 500 g of marinated mushrooms;
- - onions — 2 pieces;
- - 2 tablespoons of vegetable oil;
- - frying pan;
- - salt (to taste);
- - spices (to taste);
- - sour cream;
- - water.
- For preparation of fried marinated mushrooms with potatoes:
- - 500 g of marinated mushrooms;
- - 1 kg of potatoes;
- - onions — 2 pieces;
- - 2 tablespoons of vegetable oil;
- - salt, spices (to taste);
- - frying pan.
- For preparation of fried marinated mushrooms with sour cream:
- - 400 g of marinated mushrooms;
- - 100 ml of sour cream;
- - 2 tablespoons of vegetable oil;
- - garlic — 2-3 cloves;
- - sprinkling pepper (to taste);
- - salt (to taste);
- - greens (fennel, parsley, etc.);
- - frying pan.
Instruction
1. Any marinated mushrooms (saffron milk caps, white, chanterelles, russulas, champignons, etc.) before frying need to be washed out carefully in flowing water. It is possible to use both mushrooms of house pickling, and store. Warm a frying pan on a plate and add several spoons of vegetable oil. Clean onions, cut into cubes or half rings and fry on small fire to a golden shade.
2. Then lay out the washed-out mushrooms on a frying pan, salt and add some spice to taste, close a cover and fry within 15-20 minutes. Several minutes prior to the end of frying you can add sour cream to mushrooms. Fried marinated mushrooms are ready and they can be given to a table with vegetables (potatoes or cabbage), buckwheat or other garnishes.
3. Prepare fried mushrooms together with potatoes. Peel onions also to a poshinkuyta, then fry on vegetable oil in the warmed frying pan. Wash out mushrooms and put in a separate plate. Peel potatoes and cut with straws, salt and fry together with onions to a condition of semi-readiness. Then lay out mushrooms in a frying pan and roast to a turn on small fire.
4. Keep in mind that to cook potatoes and mushrooms it is necessary accurately, you watch that potatoes were almost roasted and only then add mushrooms, and that dish can it will turn out dampish.
5. Undoubtedly, your house fried marinated mushrooms with sour cream will be pleasant. Wash out mushrooms under flowing water and lay out in a separate plate. Meanwhile peel onions and fry in a frying pan with the warmed vegetable oil, then shift mushrooms to onions and fry several minutes, then add still some vegetable oil and continue to fry before liquid evaporation.
6. At the next stage add sour cream to mushrooms, salt and pepper to your taste. After sour cream begins to begin to boil, cover a frying pan and you extinguish on small fire about 5-7 minutes. If you want to uzharit sauce, then time of suppression should be increased.
7. Peel several garlic gloves and crush the garlic press. Small chop greens (parsley, fennel, green onions, etc.). One couple of minutes prior to switching off of a frying pan add to mushrooms and sauce garlic and greens which will impact to a dish a sharp and pungent relish and aroma.
8. Thus, you made fried marinated mushrooms in sour cream sauce which can be given with buckwheat, potatoes, cabbage or salad.