- Milks - 500 Grams
- Garlic - 1 Tooth
- Salt - 1 To taste
- Green parsley - 1 To taste
- Vegetable oil - 1 To taste
When preparing mushrooms, do not forget that this is a conditionally edible mushroom, and for use in any dish, they should be properly prepared. The mites are recommended to soak in water for at least 48 hours, while changing the water several times, and then boil twice (about 5 minutes each time) by changing the water. Then drain and drain the remaining water. And only after that they can be safe. The classic recipe of the dish is roasted mushrooms: 1. Take prepared (soaked and twice boiled) mushrooms and separate the hats from the legs (we will not need the legs for frying, because they are stiffer than the hats, but they should not be thrown away, it's better to freeze for mushroom soup). Large hats cut into smaller pieces. 2. Put the mushrooms in a frying pan without oil, cover with a lid and stew for 10 minutes. To mushrooms are not burned, from time to time, shake the frying pan. Mushrooms are allowed to drain, it will need to be drained. 3. Grind the garlic and parsley. To the mushrooms in a frying pan pour a sufficient amount of vegetable oil, add garlic and parsley, salt. Fry, stirring, if necessary, over medium heat until golden mushrooms are fungi. Serve roasted mushrooms to the table hot. Bon Appetit!
Servings: 3-4