In many recipes, one of the ingredients is fried mushrooms. But not always fresh to eat at hand. Therefore, many housewives are thinking whether it is possible to replace fresh with pickled ones and whether it is possible to fry them at the same time.
Is it possible to fry pickled champignons
Conservation - This is a way to preserve products and extend their shelf life by inhibiting harmful microorganisms. Pickling - This is a type of preservation using acid and with the addition of spices, vegetable oil. The products that have undergone such processing are already ready for use, so there is no particular need for frying canned champignons. Of course, if the recipe contains fried mushrooms, but there are no fresh ones, then you can fry them.
Important! Do not fry canned mushrooms over high heat. In the process, they must be stirred.
Cooking features
Since the pickled mushrooms have already undergone heat treatment, you do not need to fry them for too long. It is imperative that before pouring the contents of the can into the pan, it must be thoroughly washed under running water and left to drain. After that you can proceed directly to frying, adding a little vegetable oil to the pan. Oil will give a beautiful golden hue to the dish. Fry them for 3-5 minutes.
How to fry
The easiest way to deliciously fry pickled mushrooms is in a pan with onions.
Did you know? The French called champignons "Parisian mushroom", while its Russian name comes from the French "champignon", which translates as mushroom.
Step by step recipe:
- Take a third of a half-liter can of champignons, rinse them and put in a pan.
- Add finely chopped onion, a little vegetable oil. If desired, add salt, pepper and spices.
- Cook over medium heat for 10 minutes.
- At the end, you can add a couple of tablespoons of sour cream and simmer for a minute, so that the sour cream becomes liquid. It is advisable to eat such a dish immediately before it cools. It goes well with potatoes.
Canned champignons can be fried. Whether it is another matter, since such a method of heat treatment does not add benefits to the product.
