Composition / ingredients
Step-by-step cooking
Step 1:
How to fry mushrooms with carrots and onions? First of all, prepare all the products. Champignons are better to use fresh, young.
Step 2:
Wash the mushrooms in clean cold water, dry them with napkins, or put them on the table and leave for a while to evaporate excess moisture. What is the best way to slice mushrooms? If you do not have large mushrooms, then cut them into thin plates. You can chop the champignons into cubes or straws, as you like.
Step 3:
Peel the onion and carrot, rinse under running cold water.
Step 4:
Chop the carrots into strips, and chop the onion into small cubes. Carrots can be grated on a coarse grater if desired.
Step 5:
Heat the vegetable oil in a frying pan. For the recipe, it is better to use a frying pan with a thick bottom and edges. Send the champignons to fry. On high heat, stirring, first evaporate all the liquid that will appear from the mushrooms. Then reduce the flame of the stove to medium and, stirring occasionally, fry for two to three minutes.
Step 6:
Send onions and carrots to the mushrooms, add salt to taste. Make the fire a little more than medium and fry until all the components are ready.
Step 7:
Carrots should become soft, and onions and mushrooms should acquire a golden appetizing color. Try it with salt, if it is not enough (and it may turn out that carrots and fried onions will sweeten a little), then add salt to taste.
Step 8:
Sprinkle the finished mushrooms with onions and carrots with ground pepper and fresh herbs. It's time to try!
Fried champignons are very tasty hot and cold. To such a dish, you can offer fresh sour cream, it goes perfectly with mushrooms.
From greens, dill, parsley or green young onions are well suited.
To the mushrooms to taste, you can add garlic, passed through a press or chopped finely by hand.
Serve the champignons as an independent dish with a slice of crispy bread or add them, for example, potatoes.
Bon appetit!
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Put the washed and peeled mushrooms on a kitchen towel so that it absorbs excess liquid. Leave on for 15-20 minutes so that all moisture is absorbed into the fabric. It is important to dry the mushrooms well, otherwise, saturated with moisture, they will become watery.
Champignons can be replaced with boletus or buttermilk, but take into account the difference in the sequence and cooking time.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 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
