At first glance, frying mushrooms is an easy job – they are cleaned, cut and fried. But in order for them to be really tasty, you need to know some culinary subtleties.
In the first place is the cleanliness of the mushrooms - they must be well washed and cleaned. It is easiest to clean them in a bowl of water to which you have added a little salt.
It is enough to rub the surface of each mushroom and the dirt will fall off by itself. Then you just need to put the mushrooms in a colander and leave them for a few minutes under running water.
Then cook the mushrooms. If you picked them yourself, put one onion in the water - if it turns blue, there is a chance there are poisonous mushrooms among them and you should throw them all away.
Mushrooms are boiled for no more than two minutes. Then they are strained from the water, each mushroom is cut into pieces and fried in preheated oil.
Small mushrooms are fried without cutting them. If you fry the mushrooms with onions, fry the onions first, then add the mushrooms and fry until golden brown. Then cover with a lid and leave them on low heat for another five minutes.
Well-fried mushrooms retain their shape and are soft. They can be served not only warm, but also cold. They are most often served with cream sauce with garlic or with tomato sauce with ginger.
Mushrooms are fried with vegetables - onions, carrots, potatoes, zucchini, cauliflower, added to omelettes and pies and are used to make sandwiches.
Very strong spices can destroy the taste of mushrooms, so you should add them in very small doses and it is best not to put any spices at all.
