Mushrooms with sour cream - general principles and methods of preparation
Mushrooms are a traditional ingredient in Russian dishes. From time immemorial, our ancestors ate the generous gifts of the forest. Currently, there are a huge number of recipes, but true gourmets prefer tasty and fragrant mushrooms in sour cream.
Most often, porcini mushrooms, chanterelles, mushrooms and mushrooms are cooked in sour cream. Sour cream is added to the mushrooms when frying, baking or during the preparation of a fragrant sauce.
Mushrooms with sour cream - product preparation
Porcini mushrooms, chanterelles, champignons and honey agarics do not require any special preparation, rinse well enough and boil for 15 minutes. If more than a few hours elapse from the time of picking the mushrooms to the cooking process, the forest products should be poured with water and allowed to stand in salted water for about half an hour before being cooked.
Quite often, housewives refuse to boil the mushrooms, preferring to just scald them with boiling water 2-3 times, in which case it is necessary to prolong the process of frying or baking for 15-20 minutes. Provided that the dish is prepared from porcini mushrooms or champignons, they should be cut into pieces of the same size. Mushrooms are best cut into smaller pieces, champignons - larger.
Mushrooms with sour cream - preparation of dishes
Mushrooms with sour cream - a traditional Russian dish, its history spans more than one century and takes pride of place in domestic cookbooks.
Ingredients:
- 500 grams of mushrooms;
- 1 onion;
- 500 milliliters of sour cream;
- 4 tablespoons of vegetable oil;
- 1 glass of milk;
- 1 glass of water;
- salt.
Cooking method
Cut the onions into small cubes, fry in vegetable oil, add the prepared mushrooms and salt, pour in water and cook the dish for half an hour. Mix milk and sour cream, pour mushrooms with sauce.
As a side dish for mushrooms with sour cream, young potatoes are great.
Mushrooms with sour cream in pots
Mushrooms can not only be fried, but also baked in pots, seasoned with cheese and sour cream, they turn out to be especially tasty and fragrant.
Ingredients:
- 500 grams of ceps (you can use oyster mushrooms);
- 200 grams of sour cream;
- 100-150 grams of hard cheese;
- 1 tablespoon butter;
- ground black pepper;
- salt.
Cooking method
Mushrooms prepared for cooking (washed, boiled and chopped) should be fried in butter for 7 minutes, then add salt and sour cream, continue the processing for another 3 minutes. Put the mushrooms in pots, sprinkle with grated cheese. The cooking process in the oven usually takes 10-15 minutes at a temperature of 180 degrees.
Mushroom sauce with sour cream
Mushroom sauce with sour cream, subject to the recipe data, is very tender and tasty, it is wonderfully suited as a side dish for boiled potatoes and rice.
Ingredients:
- 500 milliliters of mushroom broth;
- 50 grams of dried porcini mushrooms;
- 100 grams of sour cream;
- 1 onion;
- 50 grams of vegetable oil;
- 2 tablespoons of flour;
- 2 tablespoons of butter;
- salt.
Cooking method
Cut the onion into small pieces and fry in vegetable oil, add the boiled mushrooms to the pan, continue the heat treatment process. Next, separately fry the flour in butter, add mushroom broth, cook the sauce for 7-10 minutes.
Mix the sauce with mushrooms, add sour cream and salt.
Mushrooms with sour cream - useful tips from experienced chefs
When collecting or buying mushrooms, it is very important to pay attention to their appearance, you can not use old mushrooms and mushrooms on which there are dark spots.
The finished product should not be stored for a long time, after a short period of time toxic substances begin to be produced in the mushrooms, and a serious risk of poisoning occurs.
The beautiful color of mushrooms helps to preserve lemon juice (do not abuse too much).
When choosing between butter and vegetable oil when cooking mushroom dishes, it is better to give priority to the first option.
Boil and fry mushrooms on low heat, so they will be elastic and strong.
