How to Pan-Fry Porcini Mushrooms

Cooking method

1. Step 1:

   

   How do you pan-fry porcini mushrooms? Gather your ingredients: fresh porcini, onion, salt, vegetable oil, and ground black pepper. Use whatever spices you like.

2. Step 2:

   

   Forage the porcini yourself or buy them. Frozen mushrooms work too—just thaw them first and let the liquid drain off in a sieve before cooking. (Check the package: if they're pre-cooked and frozen, you can go straight to frying once they've drained.)

3. Step 3:

   

   Clean the mushrooms of any forest debris and rinse them well. If you come across any with a wormy stem, be sure to cut it away.

4. Step 4:

   

   Cut the cleaned mushrooms into large pieces; small ones can be left whole or just halved.

5. Step 5:

   

   Add the mushrooms to boiling salted water and boil for about 10 minutes.

6. Step 6:

   

   As they boil, skim off the foam now and then with a slotted spoon. Some cooks just scald the mushrooms with boiling water, but it's better not to skip this step and do it properly.

7. Step 7:

   

   When the time's up, tip the mushrooms into a colander and let them drain completely.

8. Step 8:

   

   Set a skillet over high heat and pour in the vegetable oil. Once it's good and hot, add the drained porcini. Fry for about 10 minutes, stirring, until the pieces are nicely browned and golden.

9. Step 9:

   

   Peel and rinse the onion, then cut it into small cubes or half-moons.

10. Step 10:

    

    Add the onion to the mushrooms and keep frying everything together until the onion is soft and translucent (about 5–7 minutes). Adjust the heat and timing to your own stovetop: the mushrooms and onion should brown gradually, not burn.

11. Step 11:

    

    At this point, season with salt, ground black pepper, and any other spices to taste.

12. Step 12:

    

    The fried porcini are ready. Serve right after cooking, with a side dish if you like.

13. Step 13:

    

    Porcini go great with boiled buckwheat or pasta, and they're also delicious with mashed potatoes or simply boiled or baked potatoes. The aroma is simply wonderful! Enjoy!