Composition / ingredients
Step-by-step cooking
Step 1:
How to fry oyster mushrooms in a frying pan? Prepare the specified products according to the list. It is better to take fresh mushrooms, and in the store choose those with an even color and texture. I will fry them with onions, you can supplement such a dish with carrots, garlic, and also diversify with sour cream or cream. Prepare a frying pan for frying mushrooms.
Step 2:
Wash oyster mushrooms under running cold water, removing debris. Put the washed mushrooms in a colander to drain excess liquid. I will just fry them, but some do not allow frying raw mushrooms and they must be pre-boiled. Oyster mushrooms do not need to be boiled, but if you have doubts, then boil them for five minutes.
Step 3:
Put clean oyster mushrooms on a cutting board, cut off the thickened base and cut them into strips or arbitrarily. The cutting method of your choice. Peel the onion from the husk and cut into half rings.
Step 4:
Heat the frying pan over medium heat, pour vegetable oil and put the chopped onion. Fry the onion, stirring, until transparent. It will take you a few minutes.
Step 5:
Add chopped mushrooms to the fried onion, stir and fry them over medium heat, stirring, for 10-20 minutes. Here, focus on your stove. At the end of frying, add salt and pepper to the dish to taste.
Step 6:
Serve oyster mushrooms fried with onions hot. They will be a great addition to pasta, boiled potatoes and vegetables for dinner. Be sure to sprinkle the dish with fresh herbs (dill, parsley, green onions, to choose from) when serving mushrooms. Cooled fried oyster mushrooms can be used for salads and pie fillings.
Oyster mushrooms belong to woody mushrooms - they grow on trees, mainly they can be found on birch, aspen, willow and pine trees. Many mushroom pickers bypass them, considering there is no benefit from such mushrooms. But nevertheless, mushrooms include a number of useful substances - vitamins and trace elements (vitamins A, D, B, PP, etc.).
And due to the fact that the harvest of such mushrooms can be harvested all year round (they are cultivated on sawdust, paper, shavings), they become very pleasant for consumers. Well, the undoubted advantage of such mushrooms is that they are prepared quickly and simply - this recipe is proof of that.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Pickled oyster mushrooms - 23 kcal/100g
- Oyster mushrooms are fresh - 38 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
