Champignons in a frying pan - 47 cooking recipes

Champignon mushrooms have an amazing taste that goes well with literally all foods: meat, poultry, grains, legumes, vegetables. They are good just fried in a pan on their own (minus the salt, pepper and onions). And stewed with gravies and sauces like cream, sour cream, tomato, soy. They can be served as an independent dish, as a side dish or a hot appetizer. You can use them to make juicy fillings for pies, pancakes, pies, dumplings, and dumplings.

Like mushrooms with a delicate structure, champignons cook very quickly in a frying pan. Frying with stirring a small amount (so that the bottom of the dish is completely covered) takes no more than 3-7 minutes. And it depends on what effect the cook wants to achieve, whether he needs a golden crust or not. It is important to keep in mind that mushrooms begin to release a lot of liquid when they fall on a hot surface. You can leave it in the dish or get rid of it, waiting for complete evaporation.

Recipes for champignons in a frying pan can be cut in different ways. There are those where whole mushrooms are required. And for deep frying, for example, it is better to chop them into thin slices. These also look beautiful in sauce. For pilaf, it is permissible to cut them into four parts. The size of the mushrooms also matters: there are very small ones (they especially like to preserve them) and large, royal ones. The latter are convenient to stuff and fry in a non-stick frying pan without oil. They hold their shape well, don’t roll over, and they fit a lot of filling))

For many French or Italian dishes, champignons are cooked in a pan without adding onions. Add crushed garlic to vegetable or butter, aromatic dry sprigs of seasonings (if necessary), fry so that the smell is absorbed into the fat. Then take out the mushrooms and fry them in the resulting oil. Do this over medium heat, stirring and not allowing the product to overcook. Towards the end, add salt, pepper and sprinkle with lemon juice. Season with fresh herbs. The process of preparing champignons with sauces is the same - only the sauce is added at the right moment.