Fresh mushrooms are a great addition to meat, poultry or vegetable dishes. But these mushrooms are so capricious that sometimes the hostesses refuse them. But one has only to learn a few rules for handling champignons, and they will surprise you with their taste and aroma.
It is necessary
-
- Fresh champignons
- vegetable oil
- onions / potatoes at your discretion.
Instructions
Step 1
Cut off the legs from the mushrooms. Rinse each of them thoroughly under running water (do not use a bowl of water to wash the mushrooms, as you may miss a lot of soil on the mushrooms). Let the mushrooms dry.
Step 2
Cut the mushrooms to your liking. These can be large halves or mushrooms cut into quarters, or cut each mushroom into thin strips by running a sharp knife across the cap. Cut especially large mushrooms into 6-8 pieces.
Step 3
Preheat a skillet over high heat. Add some vegetable oil and toss in the mushrooms. In a couple of minutes, they'll start up the juice Fry over medium heat until the mushrooms have absorbed the juice and are golden brown. If you use mushrooms as a side dish, fry a little onion separately, add it to the mushrooms when they have absorbed all the juice.
Step 4
Use fresh mushrooms to complement your fried potatoes. Fry the peeled and thinly sliced potatoes over medium heat in a deep skillet (add chopped onions if desired). Fry the mushrooms separately. Combine all ingredients in a saucepan and cook together for about 10 minutes. During this time, the champignons will give the aroma to the potatoes and fill it with their bright mushroom flavor.
