Before frying mushrooms, you need thema good soak. Usually it takes 2 days. And the water should be changed at least 8 times. Then they need to boil in salted water for 10 minutes, drain the water and repeat this action by pouring fresh. After this, they are thrown into a colander or a strainer and left for half an hour to allow the glass to cover all the liquid. And then you can proceed directly to cooking. In addition, experienced housewives recommend frying exclusively hats. Stronger legs are better used for other purposes (for example, for soup).
Half a kilo of fresh mushrooms will need salt andgarlic to taste, a little vegetable oil (you can use olive). Wrap the soaked boiled mushrooms on a dry hot frying pan, cover it with a lid and stew for about 10 minutes, stirring occasionally. Then drain all the formed liquid, add butter and fry about 5 minutes, salt and squeezing out the garlic through a press. At the end, chopped parsley is poured into a frying pan. It turns out a very tasty dish, which is recommended to serve with mashed potatoes.
This type of mushroom is very common indeciduous forests. Experienced mushroom pickers in the season manage to collect several hundred kilograms. An ideal way to prepare white mushrooms is still salting. The question of whether it is possible to fry mushrooms usually occurs at a stage when traditional recipes for this mushroom are already exhausted. If they are well soaked and boiled, then, in principle, a good dish will turn out. Although a specific flavor will still remain.
For a kilogram of fresh mushrooms take 2 cupssour cream, 50 g of butter, half a glass of flour. Also useful salt, breadcrumbs (50 g) and pepper to taste. If the answer to the question: "Is it possible to fry mushrooms?" You respond positively, then you can try a little to diversify the dish.
Milk should be soaked and boiled, as indicatedhigher. Then the flour is mixed with salt and pepper. In it you need to roll the mushroom caps and fry them on the hot oil for 5 minutes. Then add the sour cream, biscuits and continue to prepare, stirring. After 15 minutes the dish is ready. It can play the role of the main (with potatoes or rice) or become a gorgeous side dish to the meat. Thanks to the combination of sour cream and butter, a very delicate taste is obtained, and biscuits make the dish more satisfying.