Porcini mushrooms fried with onions

Delicious porcini mushrooms will not only decorate any table, but also bring gustatory pleasure. All mushrooms are tasty and nutritious, but it is the white mushroom that is considered the most valuable by the mushroom picker. As an addition to mushrooms, potatoes, carrots, tomatoes are great... At the end of frying, you can add a little sour cream to the mushrooms. This will give the mushrooms a creamy taste and make their taste more delicate. Cook the mushrooms over medium heat so they don't burn.
To treat yourself to such a delicacy not only in the mushroom season, but also in winter, you can freeze mushrooms. They tolerate this procedure perfectly. After defrosting, they taste and look like freshly boiled. Boiled mushrooms can be frozen. After the water drains from them, just put them in bags and put them in the freezer.

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.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).

To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.

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.