Fried mushrooms with garlic in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to fry mushrooms with garlic in a frying pan? Prepare all the necessary products. Champignons are suitable for both ordinary, white, and royal. However, you can cook any mushrooms according to this recipe, even frozen ones - only first they need to be well thawed and drain the excess liquid.

2. Step 2:

   

   Wash the mushrooms - I advise you to use a special tool for washing mushrooms and a brush for washing vegetables - because a lot of dirt accumulates under the cap of champignons. Cut the mushrooms into medium-sized pieces.

3. Step 3:

   

   Heat the vegetable oil in a frying pan. It can be any vegetable: from inexpensive sunflower oil to elite olive oil. But, if you are going to fry in oil, it must be refined so as not to burn in the pan. Put the chopped champignons in a frying pan.

4. Step 4:

   

   Salt the mushrooms. Optionally, you can add some of your favorite herbs or seasonings. There are enough spices for my taste: green onions, garlic, parsley, and lemon.

5. Step 5:

   

   Wash, dry and chop the green onions.

6. Step 6:

   

   Add the chopped onion to the pan with the mushrooms.

8. Step 7:

   

   Peel the garlic, chop it and also add it to the pan. I put the garlic through the press, but you can grate it on a fine grater or chop it with a knife.

9. Step 8:

   

   Pepper the dish. I use a mixture of hot types of pepper, but it may well be some kind of ground hot pepper: red or black. Non-lovers of spicy can add ground paprika.

10. Step 9:

    

    Wash, dry and chop the parsley.

11. Step 10:

    

    Add the parsley to the mushrooms and remove the dish from the heat.

12. Step 11:

    

    The final touch is lemon juice. You can use ready-made factory-made lemon juice. If you squeeze the juice directly from the lemon, I recommend pre-washing it with very hot water or even scalding it with boiling water - so the lemon will give much more juice. Also make sure that the lemon seeds do not get into the dish - it is better to use a small sieve.

13. Step 12:

    

    Bon appetit!