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Fried marinated mushrooms

Author
Cookinero 29 Apr 2025
2820
Fried marinated mushrooms

What could be tastier than aromatic potatoes fried in vegetable oil with mushrooms and onions? This traditional dish is prepared annually by thousands of families at the height of the mushroom season. But what to do if you want potatoes, but oyster mushrooms or honey mushrooms are hard to find? In this case, you can replace them with champignons, which can be bought at any supermarket.

How to cook Fried marinated mushrooms

Step 1

Fried marinated mushrooms

Marinate the mushrooms. Pour water into a saucepan and put the champignons in it. Sprinkle with salt, sugar and spices. Bring to a boil over medium heat and add vinegar and garlic. Cook the champignons for 15 minutes.

Step 2

Fried marinated mushrooms

Prepare the dish. Heat the vegetable oil in a frying pan, pour in the onion. Fry until transparent. While the onion is frying, cut the mushrooms into slices. Next, fry the marinated mushrooms in a frying pan with the onion for 6 minutes. Add the potatoes, mix thoroughly. Cook for 20 minutes, stirring occasionally.

Fried marinated mushrooms - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute apple cider vinegar or white wine vinegar for a slightly different flavor profile. Avoid balsamic vinegar as it will darken the mushrooms too much.
Store in an airtight container for up to 3 days. Reheat gently in a pan to maintain texture.
Yes, the recipe is naturally gluten-free. Just ensure all spices and vinegar used are certified gluten-free if needed.
Replace potatoes with cauliflower florets or zucchini for a lower-carb option while keeping the recipe hearty.
Yes, freeze the boiled marinated mushrooms (without frying) for up to 2 months. Thaw in the fridge before cooking with onions.
Serve as a side with grilled meat, on toast, or over rice. Garnish with fresh parsley or dill for brightness.
Yes, double all ingredients but cook in batches to avoid overcrowding the pan, ensuring even browning.
Marinated mushrooms retain moisture. Pat them dry before slicing, and fry on medium-high heat to evaporate excess liquid quickly.
Not recommended for this recipe—the texture won’t hold up well to marinating and frying. Stick with fresh champignons.

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