Porcini Mushrooms Fried with Onions
A delicious way to cook porcini mushrooms! Porcini are a real prize in the kitchen — packed with flavor and nutrition despite being low in calories. They turn out wonderfully tasty and aromatic, work in all kinds of recipes, or shine on their own simply pan-fried. You can use either fresh or frozen porcini, and I'll show you exactly how.
Cooking method
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Step 1:
How do you fry porcini mushrooms with onions? Start by cleaning the foraged mushrooms, removing any twigs, leaves, and dirt.
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Step 2:
Cut them into large chunks and rinse well. Then cover with water, bring to a boil, and simmer for about 15 minutes.
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Step 3:
Drain the mushrooms in a colander and rinse under cold running water. Let them drain fully.
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Step 4:
Peel, wash, and slice the onions.
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Step 5:
Pour a little vegetable oil into a hot skillet and fry the onions until translucent.
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Step 6:
Add the boiled mushrooms to the onions. Stir and keep frying everything together for another 10–15 minutes.
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Step 7:
Season with a little salt and pepper to taste. It's best to keep the seasoning minimal so it doesn't overpower the mushrooms' natural flavor and aroma. Once they've developed a golden, crisp edge, they're done and ready to come off the heat. Serve the fried mushrooms hot as a dish on their own, garnished with fresh herbs or green onion if you like. Enjoy!
- These appetizing porcini will dress up any table and deliver real flavor. All mushrooms are tasty and nourishing, but foragers prize the porcini above all. They pair wonderfully with potatoes, carrots, and tomatoes. For a richer, more delicate flavor, stir in a little sour cream at the end of frying. Cook the mushrooms over medium heat so they don't scorch. To enjoy them beyond mushroom season, freeze them — they hold up beautifully, and after thawing they taste and look freshly cooked. Freeze them boiled: once drained, just pack them into bags and pop them in the freezer.
- Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any convenient way and drain the liquid, or use them straight from frozen if the extra liquid won't hurt the recipe. Dried mushrooms should be washed well — they aren't washed before drying — then soaked in cold water for at least 2–3 hours.
- For frying, use an oil with a high smoke point. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Refined oils handle heat better and have higher smoke points than unrefined ones. Good high-smoke-point choices include refined sunflower, olive, and grapeseed oil.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Fresh porcini mushrooms - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
