Fried mushrooms with onions

 Everyone knows how to fry mushrooms. But for some reason, everyone has different tastes. These mushrooms have an amazing taste. Each piece of the mushroom gets a ruddy crust, but remains juicy inside.

The caramelized onions give the mushrooms a special taste. It covers all the mushrooms, which gives them a sweet taste and appetizing aroma.

Onions are so delicious that I want them to be even bigger.

Contents

400~500g mushrooms, 2 large onions (250~300g), 1 teaspoon of sugar (8g), 1 teaspoon of salt, 2~3 teaspoon of 6% apple or wine vinegar, pepper, 50g of vegetable oil

Finely chop the onion.

In a wide frying pan, heat the vegetable oil over maximum heat and put the onions. Sprinkle with sugar and stir.

Fry for 3 minutes, until the onion is transparent.

Then reduce the fire to below average. Fry with periodic stirring for 5~6 minutes - the onion should start to brown slightly.

While the onion is roasting, prepare the mushrooms - wash and cut into four, six or eight parts. If the mushrooms are very small, they can be left intact or cut 

in half.

Put the mushrooms in a frying pan with onions, salt and pepper. Mix thoroughly so that the mushrooms are completely covered with onions.

Mushrooms will immediately begin to release water. If the mushrooms are dry, add 2~3 tablespoons of water.

When the mushrooms give juice, increase the fire to medium.

Fry with frequent stirring until the mushrooms acquire a reddish shade - about 20 minutes.

5 minutes before the end of cooking, pour vinegar or lemon juice into the mushrooms.

Serve the mushrooms hot or cooled to room temperature. When serving, you can sprinkle finely chopped herbs before serving.

Mushrooms go well with potatoes, rice, pearl barley. Or they can be served simply with black bread and fresh cucumbers and tomatoes.