How to fry champignons with potatoes

For the period from the end of winter to the middle of the West, the Great Lent has traditionally fallen. For seven weeks, believers have refused to eat dairy and meat products. At the same time, they often encounter a problem, how can a lean and nutritious product replace meat? The lack of vitamins and microelements in the early spring is fraught with a weakening of immunity and constant colds.

Mushrooms are a protein-rich, nutritious and delicious product that can easily replace meat during fasting. Early spring is not the time to gather mushrooms in the forest, but they can be easily found and bought in any supermarket. Most often there are mushrooms sold - some of the most delicious and healthy mushrooms.

Professional cooks know dozens, if not hundreds of ways, how to fry mushrooms. These mushrooms, grown in special conditions, are absolutely safe for human health. Surely, many do not know that they can even be eaten raw. However, raw mushrooms - a dish for gourmets, most still prefer to pre-cook them.

Therefore, young housewives often ask: how to fry mushrooms properly? How much to keep them on fire? How should they be cut before cooking?

Before frying mushrooms, they should be thoroughly rinsed and cleaned of debris. As a rule, mushrooms in the store are sold cleared of large debris.

Then they cut. Anyone who wants the mushrooms to cook faster, cuts them in thin strips. Two minutes - that's how much you need to fry champignons, cut in this way. After a couple of minutes they become soft, and you can remove the frying pan from the fire. If you want the mushrooms to acquire a beautiful golden color, leave them for another minute on high heat and stir.

If you decide to cut them into large pieces, the cooking time can increase to 5-7 minutes. On a fire warm up a frying pan with vegetable or butter, shift the mushrooms and fry, stirring occasionally. Shortly before the end of cooking, they are salted.

Of course, mushrooms very often go as a separate dish, but they are often fried with potatoes. In this case, the question arises - how to fry champignons with potatoes? Consider the technology of cooking a little more.

Potatoes are washed, cleaned and cut into rings, cubes or narrow blocks. The form of cutting is of no fundamental importance. Champignons too wash, clean and cut. Mushrooms are best cut in the same way as potatoes. If the potatoes are diced, then the mushrooms should be cut into cubes or quarters; If the potatoes are bars, then the mushrooms are also bars. Ingredients of the same shape in the prepared dish look more beautiful. You can add chopped onions or small cubes of onions. The ingredients are taken in different proportions, to taste. You can take potatoes and champignons in equal parts, and for those who do not like pronounced mushroom taste, the ratio 1/3 is more suitable: for 1 part of mushrooms, 3 parts of potatoes.

The oil is poured on the heated frying pan so that it covers the bottom with a thin layer. It is important not to overdo with the amount of oil, as mushrooms absorb a lot of fat. Spread the sliced potatoes and fry it until half-ready. Then you can put a bow and stop it. Five minutes later, when the onion begins to give its flavor, mushrooms are laid. Champignons do not need a long heat treatment, so they are fried for 3-5 minutes.

Potatoes with mushrooms can be cooked and without onions, in this case, the mushrooms are added to the potatoes a few minutes before the readiness. In the finished dish, you can add fresh or dried herbs, spices and spices to taste.

Now you know how to fry champignons with potatoes, and you can prepare a tasty, healthy and nutritious dish for the whole family.