Have you tried frying pickled mushrooms? If not, I strongly advise you to try it. The taste of mushrooms will definitely surprise and delight you, and they will become an indispensable snack on the dinner table.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
For some reason, it is customary among the people to think that pickled mushrooms are not accepted for additional processing. Many people mistakenly believe that they are used exclusively as a cold appetizer, and all that is allowed is to add onions to the mushrooms. However, experimenters who love to create something new from traditional dishes came up with the idea of frying pickled mushrooms.
Therefore, if you have a jar of pickled mushrooms available, while using them in their own form, you are a little tired, but you still love mushrooms and want to eat, then use my recipe. Fried canned mushrooms are a real delicacy. They look great not only on the dining table, but also at a festive feast. They can be either a separate dish or an addition to fried or boiled potatoes. The main thing is that it is very easy to cook them, while the milk mushrooms perfectly retain their fried taste and aroma. In addition, you can cook this dish at any time of the year, without waiting for the mushroom season.
I can't say anything about the benefits of fried pickled mushrooms, because no research has been carried out in this area. But as for the taste, mushroom lovers and those who have already tasted this dish will definitely say that such milk mushrooms are not a drop worse than fried fresh ones.
- Calorie content per 100 g - 40 kcal.
- Servings - 500 g
- Cooking time - 20 minutes
Ingredients:
- Pickled milk mushrooms - 500 g
- Onions - 1 pc.
- Garlic - 2 cloves
- Salt - 1/3 tsp or to taste
- Ground black pepper - 1/5 tsp or to taste
- Refined vegetable oil - for frying
Cooking fried pickled milk mushrooms
1. Remove the milk mushrooms from the jar, put in a sieve and rinse under running water. Leave them in a sieve, which is placed on a deep plate so that all the liquid is drained from them.
2. Heat a frying pan with vegetable oil. Bring your hand to the bottom of the pan, if you feel a strong heat, then the pan is well heated. Then put the mushrooms to fry.
3. On medium heat, fry the mushrooms without a lid for about 10 minutes, stirring occasionally until golden brown. I advise you to cover the mushrooms with a special sieve screen from splashes so as not to stain the walls of the kitchen. Since the mushrooms cannot be dried thoroughly, a lot of splashes will form when water and oil combine. In addition, the mushrooms can also jump a little in the pan in different directions.
4. Peel the onions and chop them into half rings.
5. In another skillet, fry the onion in vegetable oil over medium heat until translucent.
6. Meanwhile, peel and chop the garlic.
7. In one frying pan with vegetable oil, combine all the food: fried mushrooms, fried onions and chopped fresh garlic.
8. Set the heat to medium and fry the milk mushrooms with vegetables together for another 5 minutes. Taste the dish and season with salt and pepper if needed. I want to warn you, since the mushrooms are pickled, they are already a little salty and peppery, so you may not need to additionally season them with salt.
9. Serve the finished dish to the table on your own, or use it for filling in pies, pies, Easter cakes. Also, fried milk mushrooms are suitable for various salads, fillings for dumplings, pies or pizza.
See also a video recipe for how and how much to fry mushrooms.
