The popularity of champignons all over the world is explained by their special taste, absolute safety and affordability. Depending on their growth, classification occurs on forest, meadow and field champignons.
This type of mushroom grows everywhere except the snows of the Far North and desert sands. The mushroom is so unpretentious and easy to grow that almost all champignons sold in stores are grown industrially in special basement-type greenhouse complexes.
Before figuring out how and how much toast the mushrooms, you need to figure out what kind of mushroom it is. This beautiful and tasty mushroom is very different from its edible relatives and a beautiful hat of brown or white color, and brown plates, and a white leg. Novice mushroom pickers often confuse pale toadstool with champignon - it is very similar in appearance to champignon, but it is very poisonous. But no less poisonous and champignons, which were stored for a long time. The choline formed in them during storage is also harmful to the body.
Mushrooms are good in fried and boiled form. It is an excellent ingredient for salads and sauces. They can be consumed in canned and fresh form as a main course or as a complement to any dish. Fried or boiled meat and poultry, vegetable and fish dishes, soups, seafood - not the whole list of dishes served with champignons. And it depends on what dishes and in what form mushrooms are served, how much time to fry the mushrooms.
Experienced housewives will laugh when a young housewife asks about the time for frying mushrooms. And in vain. Not only the taste of the whole dish, but also the aftertaste depends on how much time to fry the mushrooms.
If these are fresh mushrooms - the total time for frying should not be more than 20 minutes, otherwise your household or guests will not understand what they ate - mushrooms or grass. Fresh mushrooms can be fried in general for 2-3 minutes - until browning. And if you yourself picked mushrooms in the greenhouse - fresh and clean - it is not even necessary to heat them.
Frozen mushrooms are fried less - up to 10 minutes, but before that it is necessary to remove the juice from the mushrooms. This is done simply - mushrooms are laid out on a paper towel and carefully blotted with a paper towel.
Canned champignons, which are sold in any store today, do not fry at all. It is enough to brown them for 3-4 minutes or eat as slices for sandwiches or a salad. How much mushrooms to fry depends on the products with which you will combine these mushrooms in the dish: the cooking time can last up to forty minutes.
Take the simplest creamy champignon sauce. Wash the mushrooms, remove moisture (with a paper towel or napkins) and cut into slices. Mushrooms are added to the fried onion and fried for 3-4 minutes. Then add chopped greens with flour and fry for another 1-2 minutes. In this case, you need to add water (preferably chicken broth) and bring to a boil, after which they are stewed for 2-3 minutes. After the sauce begins to thicken, cream is added to it and stewed for another 2 minutes. As a result, the mushrooms were fried for only 8-10 minutes, and a wonderful sauce was obtained for the bird.
And when frying mushrooms with potatoes, it will take at least 15 minutes to evaporate excess moisture from the mushrooms.
And how many minutes to fry champignons, if purchased frozen? If you heat the pan and oil, then frozen mushrooms are cooked for 5-6 minutes. At the same time, they should not be thawed beforehand - you will get an adhesive substance. When frying, the mushrooms will become soft, they can only salt and pepper to your taste. Finely chopped greens will not hurt. It is advisable to add lemon juice so that the mushrooms do not darken during cooking.
Everyone chooses how and how much mushrooms to fry - it depends on taste preferences and culinary skills: someone likes the elasticity of mushrooms, someone likes their softness.