You will need
    • mushrooms;
    • butter or vegetable oil;
    • salt
    • pepper;
    • greens;
    • balsamic vinegar;
    • garlic;
    • bow.
Try not to wash the mushrooms, adding them the excess moisture, and clean dry brush. If you still need to rinse, try to do it quickly and then dry the mushrooms with paper towels. For frying you need absolutely dry mushrooms. If you are going to fry the boiled mushrooms, drain the broth and let them dry. But note that this product is best obtained still stewed mushrooms or mushroom spawn.
Pre-heat the pans over high heat. Do not start to fry on a heated frying pan, so you get plenty of fluids and braised in a mushroom broth mushrooms, because they emit water before fried.
If you fry the mushrooms, fry them on a dry pan until, until them has evaporated all the liquid. It takes no more than 2-3 minutes. Then add the oil. In other cases, put it in a pan so butter or oil to the bottom was fully covered.
Put mushrooms on pan in a single layer and fry on high heat until the liquid from them has evaporated. Season the mushrooms with salt and pepper, reduce heat and cook for about 5 – 10 minutes until soft. Pour a few tablespoons of sherry or red wine and allow the alcohol to evaporate. Before you remove the mushrooms from the heat, add the finely chopped herbs – parsley, chives, rosemary, thyme and stir.
You can season fried mushrooms with the following sauce: chopped thyme, mix with several cloves of finely chopped garlic, a tablespoon of olive oil and a few drops of balsamic vinegar. With this mixture you can buy ready fried mushrooms directly in the bowl, not the pan.
If you want fried mushrooms with onions, then add the last after the mushrooms are Golden and you reduce heat. Onions mushrooms cut in small dice.