Pan-Fried Slippery Jack Mushrooms
It's all incredibly simple, easy, and delicious! Pan-fried slippery jacks (a kind of wild bolete) are wonderfully fragrant and satisfying — that's exactly the recipe here! If you love foraging for mushrooms, or you have some in the freezer, you really should give this a try.
Cooking method
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Step 1:
How do you pan-fry slippery jack mushrooms? You only need a simple set of ingredients. This recipe uses frozen mushrooms picked in the fall.
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Step 2:
Take the mushrooms out of the freezer and thaw them at room temperature. Alternatively, cover them with cold water to thaw faster.
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Step 3:
Put the mushrooms in a pot, cover them with cold water, and set it over high heat to cook.
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Step 4:
As it comes to a boil, foam will form — skim it off with a large spoon. Reduce the heat to medium and cook the mushrooms, partly covered, for about 40 minutes.
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Step 5:
Drain the cooked mushrooms in a colander and rinse them well under running water.
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Step 6:
Peel and rinse the onions and cut them into thin half-rings or rings, whichever you prefer.
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Step 7:
Heat the vegetable oil in a skillet. Add the mushrooms, cook over high heat to drive off the remaining liquid, then keep frying until golden (about 5–10 minutes), stirring now and then.
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Step 8:
Salt the mushrooms to taste, then add the sliced onion and the butter. Over high heat, stirring constantly, cook everything until done (about 5 more minutes).
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Step 9:
Wash the fresh herbs, pat them dry with paper towels, chop them finely, and stir them into the finished dish. Dill, young green onion, or parsley all work. Season with pepper to taste.
- For mature, large mushrooms, it's best to peel the slimy film off the caps after picking — this removes bitterness and keeps them from darkening as they cook. With young slippery jacks, you can leave the film on. Clean any forest debris off the foraged mushrooms, wash them well, and either cook them right away or freeze them, where they keep for up to a year. For a meatless meal, leave out the butter and enjoy this rich, hearty dish anyway! Add a spoonful of sour cream to each plate if you like. Enjoy!
- Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to judge frying temperature, choose the best oil for frying, and which oils to avoid altogether, see our guide.
- Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, see our guide.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Slippery jacks - 23 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Allspice - 263 kcal/100g
