Champignons in a frying pan
4 servings
25 minutes
A wonderful recipe, impeccable in its simplicity. Champignons are not difficult to cook at all, but it is important to remember their character - these are mushrooms with a rather quiet and bland taste. And precisely because of this, champignons require a powerful additive in the form of onions, butter (its presence does not exclude vegetable oil), white wine, oregano and parsley with garlic and black pepper. The above-mentioned butter will collect all these aromas and tastes and immerse the mushrooms in the most delicate creamy veil . It is best to serve champignons with classic mashed potatoes, ideally with a lot of butter.
1
Chop the onion into small cubes.
- Onion: 1 head
2
Chop the garlic and parsley.
- Garlic: 2 cloves
- Parsley: 10 g
3
In a large skillet, heat vegetable oil and add butter.
- Vegetable oil: 20 ml
- Butter: 50 g
4
Fry the onion until golden brown.
- Onion: 1 head
5
Add mushrooms to the pan. If the mushrooms are small, do not cut them; if they are large, cut them in half or quarters. The mushrooms should fit in the pan in a single layer. Fry them for about 5 minutes until golden brown.
- Champignons: 500 g
6
Pour in white wine and continue frying for another 2 minutes.
- Dry white wine: 50 ml
7
Add oregano, garlic, and parsley, and mix.
- Oregano: 1 teaspoon
- Garlic: 2 cloves
- Parsley: 10 g
8
At the end, add salt and pepper to taste. When serving, sprinkle with fresh parsley.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 10 g