Can I fry canned mushrooms

Mushrooms have long been a popular product and an indispensable ingredient for various dishes. Tender consistency and unusual taste helped them to get rid of excessive competition and even bypass their "mushroom" companions. They are eaten salted, fried, baked and pickled. The production of mushrooms has now taken on a huge scale. Undoubtedly, people are bribed by the fact that such mushrooms are carefully quality-controlled, and a special cultivation technology will free them from the search for specimens with a wormy surprise.

How useful are champignons

Champignons, like all other mushrooms, are rich in proteins - so much so that you can safely give up meat dishes. Not for nothing since ancient times mushrooms were called "forest meat", and their gathering - hunting. Because of their ability to replace meat protein, many diets include dishes with mushrooms, eliminating heavy meat products without fear of harming their health.

The caloric value of mushrooms is very low and does not exceed 28 kcal. And since a significant portion of the composition is water, nowadays weight loss programs based on starvation have been developed, and mushrooms are among the products that are allowed to consume in such a difficult period sometimes. In one month you can lose up to 4 kilos of extra weight! Moreover, they perfectly eliminate the feeling of hunger, quickly satiating the body and leaving a feeling of fullness for a long time. Isn't this product wonderful?

Mushrooms are rich in other valuable components, especially vitamins - group B, A, C (ascorbic acid) and many others. Especially a lot of vitamin B9 (folic acid) - it supports the immune system, contributes to the circulatory system, and in women restores hormonal metabolism, improves skin and hair.

The technology of growing mushrooms involves constant exposure to ultraviolet light, and it increases the concentration of vitamin D in them. Of micronutrients we can highlight phosphorus - so much of it that mushrooms are equated in content to seafood.

It is proved that mushrooms are potential protectors against cancer - antioxidants in them prevent the growth of free radicals and protect human cells from DNA damage. It is also noteworthy that the mushrooms do not lose their useful qualities when cooked.

Since mushrooms contain chitin, there are contraindications to use for some groups of people. Portion of mushrooms for the day should not exceed 300 grams. If you increase the portion, there is a risk of "slowing down" the gastrointestinal tract, because chitin is poorly absorbed. Restrictions to consumption apply to children and the elderly. In these age groups, the body is already weakened, and the stomach copes poorly with heavy food.

Can I fry canned mushrooms?

Canning has been helping hostesses for a long time - it allows you to store products for years. At any time you can get the necessary product and prepare a favorite dish from it. A can of mushrooms will cost less than the same amount of fresh ones. But how will the taste change if you add canned mushrooms to the recipe? And is it possible in principle to use such mushrooms? Many people have faced the second question, and the answer has always been the same - of course, yes! The possibility of adding them to dishes is limited only by imagination. But you need to remember about a few rules and peculiarities of using such mushrooms.

1. First, when choosing canned mushrooms look carefully at the labeling of the product and its expiration date. Avoid jars with dents or bulges on the lid or bottom - such a product can cause at least poisoning. Rusty and leaking cans are also dangerous to health.
2. Second, after opening the jar, transfer the contents to a colander and rinse with cool water. Allow the mushrooms to stand and dry for 5 minutes, until all the water and juice in which the mushrooms were stored has drained away. Rinsing also removes excess acid, because some manufacturers add vinegar for better preservation of mushrooms. It, by the way, makes the consistency softer, so you will have to fry the mushrooms less than fresh ones.
3. And, thirdly, after such a short drying, re-select the mushrooms. In today's time, you should not rely on the integrity of the manufacturer, so in the jar you may find spoiled specimens, with a suspicious appearance and odor.

Types of canned mushrooms

1. Whole mushrooms - the name says it all. The mushrooms in the jar will be mushrooms that have not undergone any treatment other than peeling.
2. Button mushrooms are almost indistinguishable from whole mushrooms, except that their stalk is trimmed flat on the cap of the mushroom, that it is not visible until you turn it over.
3. Sliced whole - in jars will be beautifully sliced slices of mushrooms with preserved anatomical shape - the cap with a long stalk. As a rule, even these mushrooms are divided by price category - the more expensive (premium, so to speak) have an even cut and almost identical in size. And the cheaper ones may have the cut in different directions, from which the appearance of sliced mushrooms suffers. The most ideal shape are sliced "buttons" - buyers are attracted by the cut of the large cap with a small stalk.
4. Slices are the cheapest version of canned mushrooms. These are rather mushrooms that didn't make it into the jar because of their inconsistent appearance - broken caps or legs, poorly sliced slices.

How to roast them properly

How long do I fry them until they are done?

Roasting time for mushrooms depends on the form in which you will need them - they can be cut into thin little plates, but you can also use the whole. On average, their cooking time until fully cooked varies from 5 to 10 minutes. During this time, the mushrooms have time to brown and be covered with a delicate golden attractive crust.

How long should I fry canned mushrooms for stuffing?

Many canned mushrooms are ready to eat - open and eat. And if the time of their frying is limited to 10 minutes, then cooking for stuffing and is reduced to a ridiculous 3 minutes. The mushrooms just lightly browned, and they are fully cooked after they are added to the main dish.

How to fry for lasagna

To prepare the filling for the mushroom lasagna we need only two components - mushrooms and onions. If you want, you can add ground beef or, if you want to try a kind of diet product, then chicken fillet - lasagna in this case will already be meat with the addition of mushrooms.

So, mushrooms and onions are finely chopped (mushrooms are cut in slices, onions - in small cubes). When adding chicken, also cut the fillet into small pieces. In the first place in a pan with heated vegetable oil send the onion and, as soon as it appears golden brown, add the mushrooms. Chicken and ground beef can be cooked separately, or you can do it before adding the mushrooms to the onions. The meat should be almost cooked, so that after the mushrooms do not lose all their flavor during a long heat treatment. On average, the cooking time takes 20 minutes (10 minutes when cooking mushroom lasagna).

How to grill canned mushrooms for salads

Canned mushrooms allow you to prepare a salad quickly and without much expense. Fresh mushrooms are advised to undergo at least minimal heat treatment, but taking them out of the jar, it is easy to save 10-20 minutes of precious time. It is enough to cut them into beautiful slices (so that their anatomical form - cap with stem) and immediately add them to the salad.

For a special flavor, you can fry the mushrooms in olive oil with the addition of garlic. Have you ever tried mixing mushroom and garlic sauce together? This way of frying will update the flavor of a salad you've already grown accustomed to.

How to roast mushrooms for soups

Tender, light and flavorful soup with the addition of mushrooms does not leave you indifferent. The presence of a jar of canned mushrooms will make it possible to prepare it at any time, and the vinegar sourness will renew the taste qualities of the diet soup.

For it, the mushrooms should be finely chopped, and one, the largest mushroom from the can, should be cut into anatomically shaped plates - it will look beautiful in the broth and, in addition to drinking the stomach, you will get aesthetic pleasure. It is enough to fry them for 4-5 minutes over low heat with constant stirring, so that the mushrooms do not burn, but only slightly covered with a golden crust. In the soup, they should be soft and tender, and frying is only necessary to enhance flavor and aroma. Further cooking them in the soup is identical when using fresh.

What can be cooked with roasted canned mushrooms

So, we found out that canned mushrooms are no worse than fresh ones, and in some moments, perhaps even better. Now let's look at what you can make with roasted canned mushrooms.

Salad with mushrooms, bacon and strawberries

Tender and unusual salad, capable of surprising with its combination. For it we will need:

• Spinach leaves - 200 gr.
• Canned mushrooms - 200 gr.
• Bacon slices - 200 gr.
• Fresh strawberries - 200 gr.
• Dry mustard - half a spoonful.
• Vinegar - 3 table spoons.
• Sugar - 1 teaspoon.

Preparation steps:

1. Spinach is well washed and dried on a towel. Mushrooms throw in a colander and rinse in cold water, leaving them to drain for 5 minutes afterwards.
2. Cut the bacon into small strips and fry in vegetable oil until crispy. Leave the fried slices on a paper towel to remove the excess oil.
3. In the pan, in which the bacon was cooked, pour the necessary amount of sugar, mustard and vinegar. Bring to a boil and remove from the heat.
4. Slice the mushrooms thinly so that they retain their anatomical shape.
5. Next, add spinach and mushrooms to the mustard mixture and keep them there for 2 minutes. At this point, the spinach will have shriveled a bit from the high temperature and the mushrooms will be slightly toasted.
6. Add the spinach and mushroom mixture to a bowl and add the bacon and sliced strawberries to it.

Sometimes the bacon is added not as plates, but as a meat crumb, sprinkling the salad on top at the very end.

Schnitzel with Canned Mushrooms

Moving on from dietary to heavy artillery. This hearty dinner will be appreciated by even the most unhealthy husband.

Ingredients:

• Pork medallions - 4 pieces.
• Canned mushrooms - 0,5 kg.
• Onions - 1 head.
• Pork fat - 5 tablespoons (can be lard).
• Wheat flour - 2 tablespoons.
• Salt, pepper to taste.

Preparation:

1. To make the meat tender and juicy, before cooking it is beaten to a thickness of 0.5-1 cm. Do it carefully, so that the meat is not torn. If desired, at the end you can give it a rounded shape with a knife.
2. Add vegetable oil to a frying pan, heat it up and add mushrooms sliced into strips. Fry until golden brown, about 4 minutes. Then add onions and 1-2 tablespoons of fat (lard). The fat has to melt away, and the onions and mushrooms will continue to fry in a kind of broth. We cook until the onions begin to brown.
3. Roll medallions in flour in a thin layer and, adding the rest of the fat in the pan, fry the meat for 2 minutes on each side. Cutlets should not curdle into a kind of hat - as soon as you begin to notice that the edges roll up, turn the medallions to the other side.
4. Prepared flour (2 tablespoons) is added to the melted fat in the pan and cook it until it thickens over low heat. The mixture should turn a light brown color and very thick. In it we add mushrooms and onions, fried earlier, salt and pepper to taste.
5. We serve the cutlets with your favorite side dish, pouring the sauce with mushrooms and onions.