Fried mushrooms

In my kitchen, fried mushrooms have become something of a ritual in the fall. The first time I made them, I admit: I didn’t wash off the salt properly, and everything turned out a bit too… salty, to put it mildly. But since then, I’ve repeated the recipe, learned how to “tame” them, and now, when I get started, I hardly feel like I'm working. It’s the kind of food that saves you when you want something quick, filling, and reminiscent of childhood (at least for me, but I won’t blame anyone if it doesn’t remind you of yours).

The total time is about 45 minutes, including washing, boiling, chopping, turning off the heat, catching my breath, and wiping my hands a couple of times. I usually make enough for 2-3 people; that’s how it goes at our table if you also serve it with some polenta. It’s nothing complicated, doesn’t require chef skills, but I wouldn’t recommend it if you don’t have the patience to rinse mushrooms or if you’re not in the mood to deal with the smell of garlic for a while.

As for the ingredients, the first on the list is definitely the mushrooms. I have about 500g of salted mushrooms – the ones my mom preserved in jars, but you can also find them at the market or in the supermarket. The mushrooms are essential here; all the flavor comes from them, so I wouldn’t recommend using other types. The salt from the preservation adds a special aroma, but if you don’t wash them well, you’ll end up with mushrooms that are impossible to eat. Then, I add about two medium onions (or three if they’re small), which I use to add sweetness and volume. It’s important to use plain yellow or white onions, not red ones, as they change the whole story.

Next on the list is garlic – about 6 large cloves, or to taste, but don’t skimp; if you’re adding it, make sure it’s noticeable. Oil – here I use sunflower oil, as there’s no need for any special flavor. Salt and pepper are added at the end, to taste, since the mushrooms are already salty, and you can always adjust, but you can’t take out the salt if you’ve added too much from the start.

These are the basics, but sometimes I also add a sprig of thyme if I have it on hand, or a bit of hot pepper for those who prefer it spicier, but those are not mandatory.

1. I start by washing the mushrooms. I place them in a large strainer under cold running water and scrub them well for about 3-4 minutes to remove the excess salt. When I think I’m done, I rinse them one more time, although I didn’t used to do this at first and… I regretted it later.

2. I put a pot of water on the stove, and when it starts to heat up (I don’t wait for it to boil), I toss in the mushrooms. I let them boil, then drain and discard the water. I repeat this process two more times – so in total, I boil the mushrooms three times, changing the water each time. This removes the salt, softens them, and prevents that strange “dry mouth” feeling.

3. While the mushrooms are boiling, I take care of the onion and garlic. I peel the onion and chop it fairly finely (it doesn’t have to be perfect, but no large pieces). I set the garlic aside for later; I chop it at the end or crush it.

4. When the mushrooms are boiled and well-drained (I let them sit a bit in the strainer so they’re not too watery), I heat a larger pan with about 2 tablespoons of oil. I add the onion and let it cook over medium heat, stirring to prevent it from sticking. I don’t let it brown too much, just enough to become translucent and develop that nice sweetness.

5. When the onion is soft, I add the drained mushrooms and start mixing – I don’t force it, I keep it over medium heat and turn them occasionally to fry evenly. This takes about 15-20 minutes, depending on how browned you want them. At the end, I turn off the heat and sprinkle the chopped or crushed garlic over everything. I mix well, and if anyone wants, they can add salt (rarely needed, just so you know) and freshly ground pepper.

6. They are eaten straight from the pan, with warm polenta, or as a side dish with a steak or some hard cheese. They often end up on toasted bread at my place, as a quick snack.

I make this recipe often because it’s exactly the kind of unpretentious and uncomplicated food. The mushrooms have a unique taste that doesn’t resemble store-bought ones, and the combination with onion and garlic makes me feel… at home. Plus, every time I find myself with salted mushrooms in a jar, I know exactly what to use them for; they don’t end up forgotten in the pantry. Moreover, it works as an appetizer, as a fasting dish, and as a companion to a more lavish meal. It’s a “staple” recipe in my kitchen.

Tips

Don’t skip the washing and boiling with water changes – otherwise, you risk eating salt straight from the jar. If you want the onion not to be bitter, only add it when the oil is well heated and don’t fry it too hard. I know people who add garlic at the beginning, but it gives a different taste; it seems to lose its aroma – I prefer to add it at the end to enjoy that fresh smell. If you find them too oily, you can drain the oil at the end, but I suggest not rushing, especially if you’re eating them with polenta.

Substitutions

If you don’t have mushrooms, you can try other wild mushrooms, but make sure they’re not too watery – porcini mushrooms work too, but the taste isn’t the same. For those who are fasting or want a vegan version, don’t change anything. If you want it gluten-free, just be careful with the side dish you serve (polenta is fine, but bread isn’t always). For a spicier version, you can add hot pepper to the onion or at the end, but not too much, so it doesn’t overpower the mushrooms.

Variations

You can add a sprig of thyme or a bit of chopped parsley at the end if you want a different flavor. You can also add a splash of white wine when frying the mushrooms if you’re in the mood for new experiences, but don’t overdo it, as it dilutes the flavor. For those who want, you can also add a bit of grated carrot to the onion for sweetness. I’ve also tried adding a bit of butter at the end, after turning off the heat, for a “richer” version, but I don’t do that all the time.

Serving

They go best with warm polenta – simple, like in the countryside. You can also serve them on toasted bread with some slices of tomato on the side. If you’re in the mood for something heartier, they work well as a side dish with grilled meat or alongside aged cheese, not soft. A glass of dry white wine is suitable, but I also enjoy them with a strong black tea after the meal.

Frequently Asked Questions

1. Do I really have to boil the mushrooms three times?
I recommend it because otherwise, the salt remains and ruins everything. If you’ve washed them really well and want to boil them only twice, you can try, but I wouldn’t risk it. Some jars are saltier than others.

2. Can I use fresh or frozen mushrooms?
Fresh mushrooms need to be boiled beforehand, but they don’t have that concentrated flavor like the salted ones. Frozen ones can be used, but you still need to drain them well, and the taste will be “cleaner,” without the salty aroma.

3. Should garlic be added at the beginning or at the end?
I add it at the end so that the flavor is stronger and doesn’t become bitter. If you add it at the beginning, you lose all the charm, at least for me.

4. What do I do if they turn out too salty?
The only chance is to rinse them again or mix them with something unsalted (for example, unsalted polenta or plain puree). You can’t really save them if they’re very salty, so it’s better to check at every step.

5. Can I keep them for the next day?
Yes, they store well in the fridge in a sealed container. You can eat them cold, but I prefer to heat them up a bit in the pan with a spoonful of water or oil to prevent them from drying out.

Nutritional Values

A serving of this recipe (about 200g) has approximately 120-150 calories, depending on how much oil you use and how fatty the mushrooms are. Mushrooms are low in calories, the onion adds some carbohydrates, and the oil provides most of the fat (but you can control how much you use or drain it). The protein is around 4-5g per serving, carbohydrates about 8-10g, and fats around 7-10g. It’s not a calorie bomb, but it’s not ultra-dietetic either if you overdo it with the oil. On the other hand, it’s rich in fiber and quite filling – you don’t feel hungry after eating. Sodium is high if you don’t wash the mushrooms well, so be careful for those on a low-salt diet.

How to Store and Reheat

After they cool down, I put the fried mushrooms in a container in the fridge. They last well for about 2-3 days without changing taste or texture. If you reheat them, I recommend using a pan, not a microwave – otherwise, they get too mushy. Add a little water or oil, keep them on low heat, and you’re done. Don’t leave them at room temperature for more than 2 hours, as they can ferment, especially if you made a large batch. If they seem too dry when reheating, you can add a spoonful of water to bring them back. I also enjoy them cold on bread, but that’s another story.