Fried forest mushrooms

Votes: 36

Time: 25 min.
Complexity: easily
Servings: 4

The main secret of fried mushrooms is that the caps are much more delicious fried in butter. Use any wild mushrooms, and you'll get an incredibly aromatic dish filled with rich, multifaceted flavor. They take about 15 minutes to cook and can be served with any side dishes (rice, potatoes, noodles), or simply as a side dish, for example, with grilled beef steak, or as an appetizer on slices of toast. The mushrooms are fried in a mixture of olive and butter with shallots, garlic, and parsley.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg of mixed wild mushrooms, or any other you like, such as button mushrooms, shiitake, porcini mushrooms, and portobello mushrooms
0.5 cups olive oil
1 cup chopped shallots (4 large onions)
55 g unsalted butter
2 teaspoons coarse salt
0.5 tsp freshly ground black pepper
2 tbsp chopped garlic (6 cloves)
1 cup chopped parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: porcini mushrooms, mushrooms, shallots, garlic, parsley

Cooking the dish according to the recipe:

Clean the cap of each mushroom with a clean sponge. Cut off and discard the stems. Cut small caps into thick slices and large caps into large cubes.
Heat olive oil in a large (27 cm) cauldron or saucepan. Add the shallots and cook over low heat for 5 minutes, or until translucent. Add the butter, mushrooms, salt, and black pepper and cook over medium heat for 8 minutes, stirring frequently, until the mushrooms are soft and begin to release their juices.