Composition / ingredients
Step-by-step cooking
Step 1:
How to fry mushrooms with tomatoes? First, prepare the necessary ingredients.
Step 2:
Wash the champignons, dry them, cut off the curled tips on the legs. Large and medium mushrooms cut into medium slices, small champignons can be cut in half, and very small ones - leave whole.
Step 3:
Wash tomatoes, dry and cut into slices. Take ripe tomatoes, but strong. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish. Pink or plum-shaped tomatoes are ideal - they are sweet and fragrant.
Step 4:
Peel the red onion and cut into half rings. You can replace a red onion with a regular onion, or even better - with a shallot.
Step 5:
Peel the garlic and finely chop it with a knife.
Step 6:
Wash, dry and finely chop the greens. In addition to parsley, you can use other herbs, for example, dill, cilantro or a mixture at once.
Step 7:
Heat the vegetable oil in a frying pan. Put the garlic and onion. Fry over medium heat, stirring, for 1 minute.
Step 8:
Add mushrooms to the pan. Fry, stirring, for about 5-7 more minutes, until excess moisture evaporates from the mushrooms.
Step 9:
Add tomato slices to the champignons. Season everything with salt and pepper and mix gently, trying not to overwhelm the tomatoes. Fry everything together for another 2-3 minutes.
Step 10:
At the end, sprinkle the contents of the pan with chopped herbs and mix. Transfer fried mushrooms with tomatoes, onions and garlic to plates and serve hot. Enjoy your meal!
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.
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
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
