How to fry mushrooms in a pan how to cook in a slow cooker, on the grill and in the oven + reviews

We love mushrooms? First, for their pleasant taste and aroma. And secondly, as a source of quality vegetable protein. So, improper preparation can destroy all the positive properties of these mushrooms, and is useful delicacy we get fried tarpaulin boots. Write how to choose and prepare mushrooms, how to fry mushrooms in a frying pan, on the grill, in the oven and on the grill, marinades, recipes and tricks of cooking.

10 min, in 3 portions. Easy to prepare

Tatiana Loginova 09 Nov 2017390

The content of the article

  • 1 How to choose
  • 2 how Much and how to fry mushrooms in a frying pan: 4 recipe
    • 2.1 subtleties of the training
    • 2.2 pure
    • 2.3 bow
    • 2.4 With potatoes
    • 2.5 With sour cream
  • 3 Other ways
    • 3.1 Marinades
    • 3.2 On the grill
    • 3.3 In the oven
    • 3.4 On the grill pan
  • 4 Reviews: “Prepare mushroom kebab…”

Mushrooms – the most common and safe kind of mushrooms. They grow well in greenhouses, so buy them fresh all year round. Especially valuable product mushrooms are for vegetarians and people seeking to reduce weight: when the protein content of 4.3 g and the almost complete absence of carbohydrates the calorie content of them is only 27 kcal.

Did you know that mushrooms can be eaten raw? The Italians do: they use them fresh in salads. Pizza mushrooms not fried – so they remain soft, juicy and exude the aroma of the famous Italian pizza with mushrooms.

How to choose

The main secret of tasty mushrooms they are fresh. Old mushrooms after cooking will remind sole. When buying, pay attention to four important nuances.

  • The color of the cap. It needs to be uniform. The cap of the mushroom often white, may have cream or brownish tint. Have a good Grib on it is not blackened or damaged areas.
  • Elasticity. The mushroom should not be sluggish. Push the cap with your finger: if the indentation quickly dealt a fresh button mushroom. If the mushroom is soft and bad recovery, not worth it to buy.
  • The color plates. The older the mushroom, the darker the plate under the bonnet. The young mushrooms are bright white, pinkish, can be creamy. If the blade is dark brown or even black fungus old.
  • Smell. Good mushrooms smell of aniseed. There should not be shades of mildew, mold or other odors.
  • Sometimes mushrooms are sold packaged. If by film you saw drops of liquid, then mushrooms improperly stored or transported. Look for another package, and this one – leave it on the counter.How much and how to fry mushrooms in a frying pan: 4 recipe

    Recipes fried mushrooms are countless. And variations at the time of frying, additional ingredients, spices too. We will describe the most popular ways of frying mushrooms in a pan: in its purest form, with onions, with potatoes and with sour cream. But first mushrooms need to properly prepare.

    The subtleties of preparation

    The taste of the finished dish depends largely on how well you have prepared the mushrooms for frying. And here’s how to do it.

    • Wash. Mushrooms, like a sponge absorb water, so act quickly and in any case do not soak the mushrooms. Just rinse off contamination under running water.
    • Dry. From excess moisture need to get rid of, or putting some mushrooms in the hot oil, the water will start to “shoot”. Lay the mushrooms on a towel and Pat dry on all sides. Or drain in a colander for a quarter of an hour.
    • Slice. The thickness of the plates depends on the speed of cooking mushrooms. The thicker the pieces, the longer they have to cook, and the more oil they will absorb. Large specimens cut into two pieces and each half – plate. If the mushrooms are Mature, you cut only the cap, and the legs can then be used, for example, for the preparation of mushroom soup. Very small mushrooms can be cut into quarters or halves.
    • Immediately fry. When exposed to air, it quickly mushrooms darken and lose their appeal.

    Canned and frozen mushrooms can also be broiled. While canned be sure to rinse from the brine in which there is vinegar. Frozen even do not require defrosting – just slice and place on pan.

    When frying, do not cover the lid. It is important that the liquid quickly evaporated. We need not stew, and fried mushrooms. Oil use refined – it does not burn and does not interrupt the flavor of mushrooms.Pure

    Features. Usually it serves fried mushrooms for salads and sophisticated snacks. It is important to not “overdo it” with the oil – it should completely cover the bottom of the pan with a thin layer. If oil is too much, the mushrooms will absorb it and get very oily.


    • mushrooms – 0,5 kg;
    • condiments – any on your taste;
    • oil for frying (sunflower or olive).

    How to cook

  • Prepare the mushrooms: wash, dry and slice.
  • Will rakalite a frying pan and pour oil.
  • Wait until oil goes light smoke – so it is quite hot.
  • Carefully put the mushrooms. Not “plokite” them in the frying pan – hot oil may splash on you right now.
  • Do not stir the mushrooms at once – should “seize” thin crust. Moisture will remain inside of the plate and the mushrooms are juicy and soft.
  • Do not add salt directly from the salt mushrooms will begin to actively give juice.
  • If the plate is thin, then fry them just for two or three minutes, no more. Otherwise you risk them to overcook. If the pieces are relatively large, then fry the mushrooms until cooked longer need after the boiling liquid, wait another five minutes.
  • At the end add salt and season to taste.
  • Use a frying pan large diameter. So a layer of mushrooms will thin and the liquid evaporated much quicker. If the layer is thick, the result you will get not mushrooms, but rather a stew – and this is a completely different taste.With onions

    Features. Fried onions emphasizes the taste and aroma of mushrooms. This combination has already become a classic. This dish can be served as a snack, or use as stuffing for pies. And maintability vegetable soup, and make a quick mushroom soup without cooking the mushrooms. And here’s how to fry mushrooms with onions.


    • mushrooms – 0,5 kg;
    • onions – 2 PCs;
    • oil for frying (sunflower or olive);
    • spices – on your taste.

    How to cook

  • Will rakalite the pan.
  • Heat the oil to smoke.
  • Add chopped onion (half rings or quarter rings).
  • Cook the onions until transparent.
  • Add to the pan the sliced mushrooms.
  • Fry until cooked.
  • Fry fresh mushrooms as canned, you need about five to ten minutes, depending on thickness of plates. The thinner sliced mushrooms, the liquid boils faster and faster the cooking process. If you are going to fry frozen mushrooms, the duration of frying will increase by another five to ten minutes.

    Tip: if you are aiming to lose weight, use a frying pan-the wok. Its shape allows to use a minimum of oil during frying and the dish will be even more diet that stroynaya girls is especially important.With potatoes

    Features. This taste is familiar to us from childhood. And despite the seeming simplicity, the recipe of each family have their own special. Here’s one way how to fry potatoes with mushrooms. The secret is that the mushrooms are fried separately.


    • mushrooms – 0,5 kg;
    • onion – 1 piece;
    • potatoes – 500-800 g;
    • oil for frying (sunflower);
    • seasonings – to your taste.

    How to cook

  • Will rascality oil in the pan to smoke.
  • Saute the onion (cut into half rings or quarters) until tender and a Golden color.
  • Add the chopped mushrooms.
  • Fry until pink.
  • Add salt and season to taste.
  • Put the mushrooms and onion in another container.
  • Add to the pan a little more oil and rascality to smoke.
  • Put the chopped and drained (otherwise the oil will “shoot”) the potatoes.
  • Do not stir immediately, give the bottom layer of potatoes to brown.
  • Mix.
  • Add salt and season to taste.
  • Fry until cooked.
  • Put back in the pan with potatoes fried onions and mushrooms.
  • Mix.
  • Optionally, at the end of cooking sprinkle the potatoes chopped greens and stir in the tablespoon of butter. It will emphasize the mushroom part of the dish.With sour cream

    Features. Another version of “classics of the genre.” It is important to add sour cream at the end, not the beginning of cooking, otherwise the mushrooms, stewed in sour cream. Here is the recipe for proper fried mushrooms with sour cream.


    • mushrooms – 0,5 kg;
    • onions – 2 PCs;
    • garlic – 2 cloves;
    • oil for frying (sunflower or olive);
    • seasonings – to your taste;
    • sour cream – 1 tbsp;
    • fresh herbs – to taste.

    How to cook

  • Will rakalite the oil until a haze.
  • Saute the onion to the blush.
  • Add the chopped mushrooms.
  • Fry until cooked.
  • Add salt and season to taste.
  • Turn off the heat.
  • Stir in sour cream, parsley, chopped garlic.
  • Close the lid and let the ingredients to “make friends”.
  • This recipe can be cooked with chicken. Then the pieces of chicken are fried in the same pan after the onions (bow out), then removed the chicken and fried mushrooms. Then everything connects and dressed with sour cream, garlic and herbs.

    Any of the above recipes can be cooked in a slow cooker. For example, if you were in the country, where there is no plate. Just set the mode “Frying” or “Baking” and follow the corresponding recipe step-by-step instructions.

    Other ways

    You can fry the mushrooms in a pan with oil, and, for example, in the oven. Or make an even easier option – mushrooms-grill. But first you need to marinate.


    Marinade – a specially selected composition containing a softening components and seasonings. Seasoned marinated food is cooked faster, have special aroma and taste. Marinades for mushrooms there is a huge number. And as much as you can coin yourself. We give a few recipes – they are described in the table below.

    Table – Marinades for mushrooms

    RecipeCompositionHow long to marinate (min.)
    Garlic– Olive oil – 100 ml;
    – garlic – 3 cloves;
    – salt – 5 g;
    – rosemary – 1 sprig (grind with garlic to a smooth paste);
    – black pepper – to taste
    With soy sauce– Soy sauce – 70 ml;
    – garlic – 2 cloves;
    – lemon juice – 30 ml;
    – paprika – 20 g;
    – dill – a few sprigs (crushed)
    With sour cream– Fat sour cream – 1 tbsp;
    – garlic – 3 cloves;
    – salt – 5 g;
    – black pepper – to taste;
    – dried herbs – to taste
    Mustard– Olive oil – 50 ml;
    – butter – 150 g (melt)
    – soy sauce – 0,5 St;
    – mustard – 50 g;
    – sugar – 5 g;
    – garlic – 2 cloves;
    – ginger – 5 g;
    – paprika – 5 g
    – dried herbs – to taste
    With butter– Butter – 200 g;
    – heavy cream – 50 ml;
    – salt – 5 g;
    – spices – to your taste
    With vinegarVinegar 6% – 10 ml;
    – soy sauce – 0,5 St;
    – olive oil – 50 ml;
    – garlic – 5 cloves;
    – mustard – 10 g

    These proportions have been calculated at 0.5-0.7 kg of fresh mushrooms. Cutting them is not necessary – marinate a whole. You can change the ratio of ingredients depending on your preferences: I enjoy “the thrill” – add more pepper or garlic, like certain herbs – feel free to add them.On the grill

    This option is a godsend for picnics and very tasty. And the aroma of campfire gives a special flavor. Fry the mushrooms on the grill using the grate-grill, grease it with oil. You can put whole mushrooms on skewers or skewers, like kebabs.

    Pickled mushrooms are cooked very quickly – about 15 minutes. So better stay far from the grill and constantly turn the mushrooms. Once the skins of the mushrooms begin to shrivel and appear appetizing colour, serve immediately.In the oven

    And you can please yourself fragrant mushrooms from the comfort of home. Marinate the mushrooms in any way. You can string them on skewers and lay on the edge of an appropriate size container with high sides. And you can put on the grill if your model is a function of “Grill”. Another option: to put their hats down in the baking dish, slightly coat the bottom with vegetable oil. Cooking time – about 20 minutes at a temperature of about 200°.

    On the grill pan

    Chop the mushrooms slices and marinate it. Grease a hot griddle pan refined vegetable oil silicone brush and fry the mushrooms for five to seven minutes on each side until flush. Sprinkle with chopped herbs and enjoy.

    And, you can bake pickled mushrooms in the microwave. Just coat the cookware with vegetable oil and set the cooking time to four minutes. You can sprinkle the mushrooms with grated cheese, and after cooking until the mushrooms are still hot, add the chopped greens.

    These recipes are not strict. You can “adjust them” for himself and change the proportions of ingredients to vary the cooking time to suit your tastes. Importantly, liked the result. And maybe you will come up with a way to fry the mushrooms: in a frying pan or other device. Experiment and you will find your special recipe.

    Reviews: “Prepare mushroom kebab…”

    I have always used the classic recipe for frying — sour cream, it’s a win-win situation and on weekdays and public holiday, my family was eating such mushrooms with pleasure. But recently began a low fat diet, want to lose weight, so now I will learn cooking in a frying pan-the wok. I think it will be equally tasty.


    Pretty tasty shish kebab turns out from the mushrooms, moreover, that in composition they are similar to meat. I add a little vinegar for acidity and softness. Comes out as the skewers of meat, and instead of sauce use sour cream.


    The easiest and proven recipe — take a spoonful of mayonnaise, add a little salt, pepper, dried herbs (French, Italian or what is), then right hands daubed this “dressing” whole mushrooms, all in a form and in the oven for 20 minutes (more or less as you like).
    Instead of mayonnaise to get a cream.

    Natasha well Done,

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