Cooking process
Moss whales! Do you grow these mouth-watering mushrooms?
In the middle belt, full forests of tubular mosses. We collected them today. Chubby caps and want to crumple your hands. The edible mushroom under the hat will certainly remain a dent from the finger. Mojoviki are good both for marinovka, and for the fry. Let’s fry the forest mushrooms with onions and season with sour cream. Yum-Yum. Soul Russian yum!
For cooking fried mosses, medium-sized mushrooms are suitable, without wormhole and mold. It will also require salt, onion, frying oil without odor, so as not to discourage a particular mushroom flavor. Sour cream will be added to the prepared dish.
Mosquitoes are prepared very quickly. They refer to those mushrooms, which before cooking do not require pre-cooking.
Collected in the forest mushrooms, and not bought in the store, you need to rinse well. With the flyworms, this is done very carefully. No soaking! Each fungus is taken into the hand and washed under a stream of cold water from the leaves and earth. Each clean mosswheel as it were slightly squeezed fingers from moisture.
We cut into slices.
We send it to the frying pan in warmed sunflower oil.
We begin to extinguish first. It will take no more than 30 minutes. The cover of the frying pan is not closed during the quenching. As much as I tried to squeeze mushrooms from moisture, but in the moss, it was all the same. At the time of extinction, a lot of mushroom foam is formed.
When the moisture practically evaporates, and the foam ceases to build up with a cap, the mushrooms must be salted. Then the onion is added, chopped with quarters of rings. If you decide to add the onion in front of the mushrooms, it will get boiled and lose all its flavor and taste.
Fried mosses on intense fire along with onions for 10-15 minutes. In the process, they are mixed with a wooden or silicone spoon.
The dish was cooked so quickly that I did not even have time to enjoy the mushroom aroma inherent only to forest “inhabitants”.
Sour cream can be used in Russian cuisine when frying moss. You can also serve it separately, and add it to the plate before eating.
Elegant roasted mossocks are served. Have a nice autumn feast.
Moss fried
What dish of Russian cuisine is served to the village table in the fall? Appetizing fried moss with sour cream!
Ingredients
Mohovik (tubular) – 1,5 kg
Onion – 2 heads
Sunflower oil – for frying
Cookery salt – the taste of the mistress
Sour cream – for serving
Bay leaf – the taste of the mistress
Cooking process
Moss whales! Do you grow these mouth-watering mushrooms?
In the middle belt, full forests of tubular mosses. We collected them today. Chubby caps and want to crumple your hands. The edible mushroom under the hat will certainly remain a dent from the finger. Mojoviki are good both for marinovka, and for the fry. Let’s fry the forest mushrooms with onions and season with sour cream. Yum-Yum. Soul Russian yum!
For cooking fried mosses, medium-sized mushrooms are suitable, without wormhole and mold. It will also require salt, onion, frying oil without odor, so as not to discourage a particular mushroom flavor. Sour cream will be added to the prepared dish.
Mosquitoes are prepared very quickly. They refer to those mushrooms, which before cooking do not require pre-cooking.
Collected in the forest mushrooms, and not bought in the store, you need to rinse well. With the flyworms, this is done very carefully. No soaking! Each fungus is taken into the hand and washed under a stream of cold water from the leaves and earth. Each clean mosswheel as it were slightly squeezed fingers from moisture.
We cut into slices.
We send it to the frying pan in warmed sunflower oil.
We begin to extinguish first. It will take no more than 30 minutes. The cover of the frying pan is not closed during the quenching. As much as I tried to squeeze mushrooms from moisture, but in the moss, it was all the same. At the time of extinction, a lot of mushroom foam is formed.
When the moisture practically evaporates, and the foam ceases to build up with a cap, the mushrooms must be salted. Then the onion is added, chopped with quarters of rings. If you decide to add the onion in front of the mushrooms, it will get boiled and lose all its flavor and taste.
Fried mosses on intense fire along with onions for 10-15 minutes. In the process, they are mixed with a wooden or silicone spoon.
The dish was cooked so quickly that I did not even have time to enjoy the mushroom aroma inherent only to forest “inhabitants”.
Sour cream can be used in Russian cuisine when frying moss. You can also serve it separately, and add it to the plate before eating.
Elegant roasted mossocks are served. Have a nice autumn feast.