Panfriedonionsmushrooms Recipes

PAN FRIED POTATOES WITH MUSHROOMS AND ONIONS

Steps:

• Peel the onion, cut it in half and thinly slice.
• Pour the boiling water over the dry mushrooms and set them aside for 5 minutes to rehydrate.
• Peel the potatoes and julienne.
• Drain the mushrooms through a fine mesh sieve lined with a coffee filter or a cheesecloth. Save the mushroom broth. Rinse the mushrooms, making sure they are completely clean and don't have any grit left on them.
• Heat 1 Tablespoon of oil in a nonstick skillet on medium heat. Add the sliced onion, season with salt and cook for about 3 minutes.
• Add the dry mushrooms and cook for 10-15 minutes, until the mushrooms have softened and are slightly golden.
• Add the minced garlic and sauté for about 30 seconds. The garlic is totally optional. At this point, pour in the mushroom broth and add the potatoes to the skillet. Season with salt and pepper, cover with a lid and cook for 8-10 minutes, until all the water is absorbed and the potatoes are softened and can be pierced with a fork.
• Uncover the skillet, increase the heat to medium high and cook the potatoes for another 5 minutes, just until it becomes golden on all sides. You may want to add a Tablespoon or 2 of oil or butter to the skillet, so it becomes more golden.
• Garnish with the fresh herbs.
• Heat 1 Tablespoon of oil in a nonstick skillet.
• Add the onions, season with salt and pepper and cook for about 3 minutes, until they have softened.
• Add the mushrooms, season with salt and pepper, and cook on medium high heat for about 5-7 minutes, until they are slightly golden.
• Pour in the mushroom broth that you reserved earlier. Cover the skillet and cook for about 10-15 minutes, on medium low heat, until the mushrooms are softened and all the mushrooms broth is absorbed. Set the caramelized onion and mushrooms aside.
• Wipe out the skillet, pour in about 3 Tablespoons of oil, increase the heat to medium high.
• Add the potatoes and cook the potatoes until golden on all sides. Do NOT season the potatoes with salt and pepper yet, since the salt will draw out the moisture out of the potatoes and make them soft. Since the heat is relatively high, the potatoes cook quickly, so keep checking them, but don't turn them until they are golden brown. Keep turning them, using a thin spatula, until all the potatoes are golden brown.
• At this point, season the potatoes with salt and pepper, add the onions and mushrooms and garnish with the fresh herbs.

PAN FRIED ONIONS & MUSHROOMS

Steps:

• Lightly spray a skillet with Pam.
• Add onions and Mushrooms cook over medium heat stirring frequently for apprx 20 minutes or until the onions & mushrooms are golden.
• Add vermouth and stir to get all the brown off the bottom of the pan.
• Season with salt & pepper.

FRENCH FRIED ONIONS AND MUSHROOMS

Steps:

• Soak onions in milk and water for 30 minutes to remove some of the harshness. Drain and spread on towels.
• Preheat oil to 350 to 370 degrees. Dip onions in batter and fry, for about 5 minutes until light brown; drain on absorbent paper.
• To fry mushrooms, cut stems 1/4-inch below caps. Wipe caps clean with paper and sprinkle with lemon juice and salt. Heat vegetable oil to 375 degrees. Dip mushrooms in fritter batter and fry, 2 to 3 minutes or until golden brown.

DEEP FRIED MUSHROOMS

Steps:

• In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
• Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
• Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

PAN FRIED FILETS WITH MUSHROOM SAUCE

Steps:

• Mince mushrooms, then mix with butter, minced onion, salt, and pepper in a small bowl. Reserve half of butter mixture, and divide other half over the 4 filets.
• Heat a large skillet over medium-high heat. Place steaks, butter side down, in hot skillet. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer filets to a plate, cover loosely with foil, and keep warm.
• Return skillet to medium-high heat. Stir in reserved mushroom liquid, and scrape up any browned bits from the bottom of pan. Add jelly and lemon juice, and simmer until liquid is reduced by half. Stir in ice cream, and cook until sauce is thickened, about 2 minutes. Pour over filets, and serve immediately.

PLAIN FRIED MUSHROOMS

Steps:

• Clean the mushrooms by wiping them with a damp cloth.
• Remove the stems, cutting them into very tiny pieces, then gently heating them in a non-stick pan for about two minutes.
• Remove the pieces from the pan.
• Grease a pan with the butter (or use a non-stick frypan).
• Place the (stemless) mushrooms in the pan so each becomes a small'cup'.
• Divide the mushroom pieces evenly between the'cups'.
• Add a pinch of paprike and a dash of lemon juice to each'cup'.
• Heat in the frypan until the mushrooms are cooked (but not broken up).