Champignons can safely be considered one of the most popular mushrooms, which, moreover, are quite simple to prepare.
They do not need to be pre-soaked or undergo any other additional manipulations.
At the same time, the mushrooms can retain a rich and pleasant taste, notes chef Yulia Arkhipova , an expert on culinary issues for the online publication BelNovosti.
What subtleties will help with this?
There is no need to wash mushrooms
While this advice can be considered harmful in relation to other types of product, champignons really should not be washed.
Otherwise, they will become soaked with moisture and will not be able to fry properly.
Therefore, regular high-quality cleaning with a knife will be quite sufficient.
Special frying
Few people know how to actually fry champignons so that they turn out tasty and beautiful. To do this, first fry them for three minutes in a frying pan without using vegetable fat.
Oil should be added only after preliminary frying.
Salt and lid
If you want the champignons to be of good quality, it is better to add salt as late as possible. In this case, the quality of the mushrooms will be at its best.
But you shouldn’t fry this type of mushrooms under a lid: this accessory does not need to be used.
Quantity
In order for the mushrooms to be fried well, you should not put a huge amount of mushrooms at once: they will not be able to fry.
Therefore, it is best to cook champignons in several stages.
Earlier we talked about how to make incredibly delicious syrniki .
Expert: Julia Arkhipova
