Fragrant forest boletus with potatoes, fried in a frying pan with onions and garlic - a traditional Siberian recipe, which is also known as “Zharekha with mushrooms in Siberian style.”
It is believed that the correct “zharekha” should be prepared only with unrefined sunflower oil, but most likely this fact is explained by the fact that this recipe for fried boletus mushrooms goes back decades, and it used to be quite difficult to get refined oil in Siberia.
If you want to cook boletus mushrooms with Siberian potatoes for your loved ones, you can use any oil, but you will need real wild mushrooms. Ideally, these should be boletus mushrooms, but boletus and porcini mushrooms are also suitable. The main thing is, do not try to make this dish from champignons - otherwise your potatoes with mushrooms will have a completely inexpressive taste.
Fried potatoes with boletus mushrooms: step-by-step recipe
Ingredients for 4 servings:
- 8 medium-sized potatoes;
- 500 grams of fresh boletus;
- 1 large onion;
- 4 cloves of fresh garlic;
- vegetable oil;
- salt and ground pepper.
How to fry boletus mushrooms with potatoes in a frying pan
Ideally, it is better to fry potatoes and boletus mushrooms in different frying pans, mixing the products shortly before the end of cooking - in this case, the mushrooms will turn out crispy, and the potatoes will not soften from excess moisture.
First prepare the food. Clean fresh boletus mushrooms, wash and cut into medium-sized pieces.
Cut the peeled potatoes into slices.
Peel the onion and cut into small cubes.
Chop the fresh garlic cloves into thin slices.
Stirring, fry the potatoes in one pan. When the slices are browned and ready, add salt to the contents of the pan and turn off the heat.
Taking a second frying pan, add the chopped onion. When the onion pieces acquire a golden hue, add the chopped boletus mushrooms, stir and fry over high heat for about 30 minutes until the liquid has completely evaporated. Then add chopped garlic to the mushrooms, add salt and pepper, stir and keep the dish on the fire for another 5 minutes.
Place the prepared mushrooms in the pan with the fried potatoes.
Then carefully mix the products.
Serving fried boletus mushrooms with potatoes is good with pickles, green onions and fresh vegetables.
Bon appetit!
Autumn is the time for mushrooms and delicious dishes made from them! Among all the mushrooms, boletus mushrooms are one of the most famous and safest. They are suitable for frying and do not require preliminary heat treatment.
Cooking boletus mushrooms is not much different from preparing other mushrooms, so the main thing is confidence in them. Fried boletus mushrooms are good with boiled potatoes, rice or buckwheat, and they are also an excellent side dish for poultry or game.
To fry boletus mushrooms, we will immediately prepare all the products according to the list.
We will clean the mushrooms from forest debris and wash them well. Cut into slices convenient for frying.
Heat a frying pan well with vegetable oil. Add mushrooms and fry. Boletus mushrooms are edible mushrooms; I don’t boil them first, but fry them right away. How to cook - decide for yourself. If you know what kind of mushrooms you are going to eat, then heat treatment is not necessary; if you do not know where the mushrooms were collected, or are not sure about the mushrooms themselves, then it is better to refuse them!
Peel the onion and cut into quarter rings. When the liquid in the pan has evaporated, add the onion. Add salt and cook until the onion is soft and lightly browned.
When the mushrooms and onions are fried and turn an appetizing golden color, they are ready. The degree of roasting is a matter of taste.
Place on plates and sprinkle with finely chopped herbs. If desired, serve the fried boletus mushrooms with your favorite side dish (potatoes, rice, buckwheat) or vegetable salad.
Bon appetit!
Fans of mushroom dishes cannot remain indifferent to boletus mushrooms, which have a delicious taste when fried. There are several recipes that allow you to most successfully fry mushrooms in a frying pan. With potatoes, onions or sour cream - choose the recipe that you like. The harvest can be harvested from June to October. Therefore, do not miss the opportunity to prepare delicious fried boletus mushrooms and please your family and friends with them!
One of the simplest and most accessible recipes is to cook fried boletus mushrooms along with onions. The calorie content of these mushrooms is low - only 20 kilocalories per 100 g, so you can enjoy them without any fear of a slim figure.
Let's figure out how to fry fresh boletus mushrooms with onions so that it turns out very tasty and healthy.
First of all, the mushrooms must be properly prepared for frying - thoroughly cleaned of dark spots and dirt, rinsed in cold running water, and then transferred to a large saucepan, covered with water and boiled for 45-50 minutes. In this case, the resulting foam should be removed regularly. If you are wondering how long you need to cook them in a slow cooker, half an hour will be enough.
Many people are interested in whether these mushrooms can be fried without boiling them first. If you collected them yourself in an ecologically clean forest, you can immediately, after washing and cleaning, start frying them in a frying pan. In all other situations, in order to fry it tasty and properly, it is advisable to boil it.
So, to fry boletus mushrooms with onions, you need to prepare the following ingredients:
- 1 kg of fresh boletus mushrooms;
- 300 g onions;
- 3 tbsp. vegetable oil;
- 2-3 garlic cloves;
- allspice and salt - to taste.
The cooking recipe is as follows:
- After first removing the lower part of the legs, cut the mushrooms into pieces.
- Take a deep frying pan, preferably made of cast iron, and pour the required amount of vegetable oil into it.
- Wait for the oil to heat up and put the previously peeled and crushed garlic cloves into it.
- After 10-15 seconds, when the garlic acquires an appetizing golden color, carefully remove it using a slotted spoon.
- Place pre-prepared mushrooms in aromatic oil soaked in garlic and, stirring occasionally, fry the boletus mushrooms until all the liquid has evaporated.
- Cut the onion into thin rings and add it to the frying pan with the mushrooms.
- Continue frying until the onion is completely cooked.
- To complete the process, add salt and pepper, mix everything again and remove from heat.
The finished dish can be served with potatoes or boiled rice. Boletus mushrooms are surprisingly good not only fried, but also pickled, so don’t miss out on these mushrooms.
Cooking boletus and aspen mushrooms together
A dish in which boletus mushrooms are fried together with boletus mushrooms has a wonderful taste.
What do we need to prepare fried boletus and aspen mushrooms:
- 250-300 g of both types of mushrooms;
- 1-2 pcs. onions;
- 400 g potatoes;
- for frying - a little vegetable oil;
- to taste - salt, pepper and other spices that you prefer.
Whether it is necessary to boil mushrooms before frying is a question that interests many people. If you collected them yourself in the forest, especially in an area with a favorable environmental situation, you can start roasting immediately. When using purchased mushrooms, the origin of which is unknown to you, you should boil them first - approximately 4-5 minutes in water with the addition of a small amount of salt and citric acid.
So, let's prepare a delicious dish according to the following recipe:
- We thoroughly rinse the mushrooms with water, clean them and remove any existing defects. Cut both types of mushrooms into medium-sized pieces.
- As soon as the boletus and boletus are boiled, they need to be placed in a colander to drain all the liquid.
- For frying, it is best to use a frying pan with thick walls. Pour the required amount of vegetable oil into it and wait until it gets hot.
- Then you need to carefully lay out the pieces of mushrooms. The total frying time for boletus and boletus is approximately 30-40 minutes. Throughout this period they need to be mixed.
- It is recommended to add salt closer to the end of the process, otherwise the mushrooms will give up all their juice and become overdried.
- Now you need to add potatoes, cut into thin cubes, and onions, cut into rings, into another frying pan.
- Fry until fully cooked, then combine with mushrooms and continue cooking for another 10-12 minutes, stirring constantly.
Recipes for fried boletus mushrooms with sour cream
Fried boletus mushrooms with sour cream are a very tasty, tender and at the same time nutritious dish.
For this recipe you will need the following ingredients:
- 500 g mushrooms;
- 200 g medium fat sour cream;
- 2 onions, medium in size;
- 1 clove of garlic;
- for frying – a small amount of vegetable oil;
- to taste - salt, pepper and fresh herbs.
First of all, the mushrooms need to be washed and cleaned. If some of them are too large, cut them into several pieces. In a frying pan with vegetable oil, fry the mushrooms for approximately 40 minutes at a minimum heat level and with the lid closed.
Next, you need to take another frying pan and pour four tablespoons of vegetable oil on the bottom. Here you should fry the onion until nicely golden brown, after seasoning it with salt, pepper and other spices to taste. All ingredients need to be mixed thoroughly and then transferred to the frying pan where the mushrooms are cooked. After mixing everything together, add sour cream and continue to simmer for five minutes.
At the final stage of cooking, you need to add a mixture of chopped garlic and herbs. Continue cooking for another two minutes and then remove the dish from the heat. This recipe with sour cream is very simple, but the dish turns out surprisingly tasty.
Frying frozen forest mushrooms with potatoes
And in winter, you can please yourself and your loved ones with fried boletus mushrooms. To do this you need to have the following ingredients on hand:
- 500 g frozen mushrooms;
- 500 g potatoes;
- 2-3 onions;
- salt - to taste;
- a little vegetable oil for frying.
This recipe does not require any culinary skills. The boletus mushrooms need to be thawed and placed in a frying pan lightly sprinkled with vegetable oil. They should be cooked on low heat with a lid on.
After 20 minutes of cooking, all the liquid will evaporate, after which continue cooking until the mushrooms acquire an attractive blush. Next, add the pre-chopped onion and sauté until slightly softened.
The next step is to add the potatoes, cut into cubes. After this, the heat level should be slightly increased so that the potatoes brown faster. Then reduce the heat again and cover the pan with a lid. As soon as the potatoes acquire a crispy crust, you need to reduce the heat again and continue the process until the dish is completely cooked.
Choose the recipe that suits you and feel free to cook boletus mushrooms at any time of the year!
Step-by-step recipe for fried boletus mushrooms with photo.
- National cuisine: Russian kitchen
- Type of dish: Hot dishes
- Recipe difficulty: Simple recipe
- Preparation time: 17 minutes
- Cooking time: 1 hour
- Number of servings: 5 servings
- Calorie Amount: 142 kilocalories
- Occasion: For lunch
It would seem that it could be simpler than fried mushrooms. The dish is not at all festive, everyday, familiar. But, at the same time, it’s delicious: for example, fried boletus mushrooms are just a fairy tale!
Number of servings: 5
Ingredients for 5 servings
- Fresh boletus - 1 Kilogram
- Garlic - 2-3 cloves
- Onions - 300 grams
- Vegetable oil - 3 tbsp. spoons
- Salt - - To taste
- Ground allspice - - To taste
Step by step
- This recipe for cooking fried boletus mushrooms is, on the one hand, simple, but on the other, it has its own nuances. First of all, it is necessary to properly process the mushrooms - boletus mushrooms are tasty, but after reaching a certain age, the lower part of the stem becomes fibrous and tough, so it is better to remove it. By the way, you don’t have to throw it away - the trimmings can be dried, and then ground and used to make mushroom seasoning for pastes and other side dishes.
- Under the influence of high temperatures, boletus mushrooms darken - do not be afraid of this, the taste of the dish will not be affected at all. And, of course, it is better to use young, fresh, elastic mushrooms. Boletus mushrooms spoil quickly, so the ideal option is to fry them a few hours after picking.
- So, how to fry boletus mushrooms:
- Clean the mushrooms from debris, rinse well, remove the lower part of the legs. Chop the mushrooms taking into account frying - the finished pieces will be two to three times smaller.
- Heat a deep cast-iron frying pan (it seems to me that the most delicious mushrooms are obtained in cast iron), pour in oil.
- Place peeled and crushed garlic cloves into the heated oil for 10-15 seconds; as soon as they turn golden, remove with a slotted spoon.
- Dry the mushrooms with a kitchen towel or napkins and place in a frying pan with garlic-flavored oil. Fry, stirring occasionally, until the liquid has completely evaporated.
- When this happens, add the onion, chopped into thin half rings, and stir.
- Fry until the onion is ready. Add salt and pepper, turn off the heat and cover with a lid.
- Serve hot, with fresh white bread and sour cream sauce. As a side dish you can use boiled potatoes, mashed potatoes, rice, pasta. Can be served cold as a snack.
- Bon appetit!
how to properly fry boletus and got the best answer
Answer from Paul[guru]
Yesterday I collected a basket of boletus mushrooms.
In general, boletus is a soft mushroom, that is, “snotty,” and it is still recommended to stew it rather than fry it.
Yesterday I prepared it like this: boiled it for about 20 minutes, threw it into a colander, threw it into a pan with vegetable oil, 2 chopped onions, chopped potatoes, a little water, when the potatoes were ready, poured some rich sour cream in there and stirred! I didn’t even expect that it would turn out so amazingly delicious. I made 2 heaped plates at once))
Answer from Bim[guru]
Frying mushrooms according to the rules
First, the mushrooms need to be thoroughly washed and cleaned; this is the longest process, especially if the mushroom catch is substantial. The taste of the dish depends on the thoroughness of the initial processing. Place the peeled mushrooms in a container with running water and leave for twenty minutes, adding a little vinegar to the water so that the mushrooms do not go stale. Pour water into a large saucepan and add clean mushrooms, let them boil. As an indicator of toxicity, you can put an onion in the water: if it turns blue, there are poisonous mushrooms among the mushrooms, such food should be thrown away, since there is a serious risk of food poisoning.
You need to boil mushrooms in minutes: any culinary reference book indicates the cooking time for one or another type of mushroom, but most often the cooking time is no more than two to three minutes. After boiling, place the mushrooms in a colander and let the water drain. Cut each mushroom into pieces and fry in vegetable oil until tender.
Such processing is necessary for those mushrooms that raise doubts about their nature; when boiling, some of the mushroom aroma and vitamins are lost. If the housewife knows for sure that it is a champignon, porcini mushroom or honey fungus, chanterelle, boletus, it is better not to boil such mushrooms, but to peel, rinse and dry with a paper towel. If the mushrooms are large, cut them into even slices, fry small ones whole in hot oil.
If mushrooms are fried with onions, first fry the onions, cut into half rings or cubes, then the mushrooms. Fry in a frying pan, uncovered, for five to six minutes, until golden brown. Then cover with a lid and leave on low heat for another five to seven minutes. A minute or two before cooking, add salt and black pepper. Properly fried mushrooms are soft, even, not smeared, and retain their shape.
Fried mushrooms are served as a cold appetizer, as an independent dish, or as a side dish to the main dish - fish, meat, chicken. Most often, sour cream sauce with garlic or tomato sauce with ginger is prepared for fried mushrooms. Mushrooms are fried with vegetables - onions, carrots, potatoes, zucchini, cauliflower, added to omelettes, pies and placed on sandwiches. When serving ready-made mushrooms, sprinkle them with finely chopped fresh herbs. A shot of cold vodka with this high-calorie dish is a true addition to the taste.
Strong-smelling spices can overwhelm the taste of mushrooms, especially champignons, so you need to add them carefully or avoid using them altogether. Fresh mushrooms picked in rainy weather quickly deteriorate and become unsuitable for food, so they need to be cleaned and cooked immediately after picking.
Answer from Al Panther[guru]
Place the boletus slices in a cast iron frying pan, add salt and keep on the fire until the moisture has evaporated. Then add butter or fry the mushrooms until a brownish-golden crust appears. They are very good in sunflower oil.
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