Never fry mushrooms like this. They will end up in the trash

The best types for frying are dry and firm species. Chanterelles and hedgehog mushrooms are perfect, as well as boletes, chantarelles, and brown cap boletus. Fried, slightly crispy and incredibly aromatic mushrooms are a perfect complement to pasta, rice or omelettes. You can also serve them as a snack or as a main course with the addition of cream, side salads, or for example potatoes.

First, thoroughly clean the mushrooms, removing any contaminants, leaves, and soil residues. It is not recommended to rinse mushrooms for a long time as they absorb water, potentially losing flavor and becoming spongey. Then cut the mushrooms into smaller pieces. Ensure they are similar in size - this will make it easier to fry evenly.

For frying mushrooms, use a large, flat frying pan or saucepan. Heat the pan over medium heat and add a small amount of oil or clarified butter. You can also use a mixture of fats. Olive oil mixed with butter will give the fried mushrooms a crispy texture. Once the fat is heated well, you can put the mushrooms in the pan. Do not place them too closely together. If there are too many, they will boil/steam, not fry.

Fry the mushrooms over medium heat until they become golden brown. Avoid frequent stirring (stirring can make the mushrooms release more water). Add pepper and other favorite spices to taste about 2-3 minutes before the end of frying. Remember to salt the mushrooms only at the end, and preferably after heat treatment. Otherwise, they will start to release water, which will need to evaporate.

If you want to fry mushrooms with onions and garlic, remember the correct order to add ingredients: first fry the mushrooms, then add the onion, and finally the garlic. Onions, if fried and added at the beginning, will dominate the flavor of the mushrooms. It should land on the pan when the mushrooms are slightly browned.