9 mins
Fried Mushrooms
Recipe by Graham
Mushrooms are both versatile and tasty and make a great addition to any fried meal. Frying mushrooms gives a far better result than grilling them. Grilling often leaves them dry and 'withered' so it's not a method I recommend.
Thanks to modern packaging and transport methods, you can now choose from tiny button mushrooms to large, open mushrooms according on your preference. Depending on where you live and what shops are available to you, in addition to the 'standard' white mushrooms, you may also discover a whole variety of different mushrooms like Morel, Chanterelles and Cep (Boletus). Try them! They all have distinct flavours and characteristics.
Fried Egg 
Fried Sausages Ingredients for Fried Mushrooms
Currently displaying quantities in US Imperial Measurements
How to Cook Fried Mushrooms
- Wash mushrooms in cold water. Small, button mushrooms usually need no further preparation other than to trim a little off the bottom of the stem to give a clean cut. If you have bought large, open mushrooms, you may prefer to remove the skin which is easily done by peeling gently from the outer edge of the mushroom cap, towards the middle. As with button mushrooms, trim a small section off the bottom of the stem so you have a fresh cut.
- Some people prefer to remove the stems completely and throw them away but that seems like an awful waste of delicious food to me. I do, however, remove the stems and cook them unattached ... it simply makes the cooking process easier! And, as a matter of personal preference, you can cook your mushrooms whole, or you can slice them before cooking - your choice!
- Place a small knob of butter (or duck's fat) into a frying pan and melt it gently. Add the mushrooms (and stalks) to the pan and cook on a gentle heat for seven or eight minutes, turning occasionally. (The cooking time for small button mushrooms can be reduced to about 5 minutes).
GRAHAM'S HOT TIP:
Since mushrooms give off a lot of moisture as they are being cooked, you should avoid cooking them in a frying pan at the same time as food like sausages or bacon, which is required to have a more crispy finish. If you "must" cook them at the same time, cook them so that, first, the 'cup' is at the top. The juice is retained in the cup and can be tipped out prior to turning the mushrooms over.
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