Do you love mushrooms the way I love them? If the answer is yes, then this recipe is for you: fried porcini mushrooms with onions and sour cream.
I think such recipes are known to many, but I offer my own version. Mushrooms are tender, juicy, and with a fragrant creamy filling - generally delicious. This appetizer can be served with any side dish: potatoes, rice or pasta. Or you can just with a piece of bread: you will lick your fingers.
Products composition
- one kilogram of porcini mushrooms (you can take any forest mushrooms);
- two heads of onions;
- 300 grams of thick sour cream;
- one teaspoon of wheat flour;
- spices to taste;
- vegetable oil (for frying).
Fried porcini mushrooms with onions and sour cream: a step-by-step cooking process
- We wash the collected mushrooms, peel (if necessary) and cut into large pieces. We transfer them to a saucepan, fill with water and cook for 40 minutes after boiling. Add some salt, bay leaves and peppercorns.
- Then we put the mushrooms in a colander so that all the excess liquid is glass.
- Cut two large heads of onions (peeled and washed) into thin half rings.
- Put sour cream in a bowl (it can be of any fat content, as long as it is not sour), add salt, black pepper, wheat flour to it. Mix everything thoroughly with a whisk until smooth.
- Advice. I recommend using it: then you will definitely be confident in the quality of the product.
- We immediately put two pans on the stove and pour vegetable oil into them. Try to fry mushrooms in aromatic homemade oil: they will taste much better.
- Put the onions in one pan, and send the mushrooms to the second.
- Fry the mushrooms until golden brown, and the onions until golden brown.
- Then we combine everything in one pan, add the sour cream mixture there and mix.
- We continue to cook over low heat for another 15 minutes.
- Serve the dish on the table, sprinkle with fresh dill.
Fried porcini mushrooms with onions and sour cream are a real treat that can be quickly and easily cooked at home. In this way, you can cook any forest or meadow mushrooms: it will be incredibly tasty. Mushrooms can be served with a side dish of potatoes, rice - or with pasta. The amazing combination of all products will delight you: tested repeatedly. For more summer recipes, welcome to our website: we are always glad to have guests.
Mushrooms in sour cream is a dish that is equally liked by vegetarians and meat-eaters. Fried or stewed mushrooms with sour cream can be served as a main course or as a side dish.
Many people like to go out with their family to the forest for mushrooms, and upon returning home to cook something delicious, mushroom. Good mushroom pickers have mushrooms on the table all year round, salted on the shelf or frozen in the freezer. And on this occasion, there is one interesting recipe for honey mushrooms in sour cream.
Honey mushrooms are not at all an obligatory ingredient in this recipe; greenhouse mushrooms or oyster mushrooms, frozen forest mushrooms bought in a retail network are suitable: boletus, porcini, boletus.
Mushrooms in sour cream sauce always delight with juiciness, consistency and sophistication of taste, despite the ease of preparation.
Recipe number 1
We clean the mushrooms depending on their variety. You can take both your own collected and purchased greenhouse ones. We simply wash the forest mushrooms in the example in the photo, but several times, thoroughly washing out the sand. Cut them into pieces of medium size. Fully fill the mushrooms with water, let them boil in order to remove the emerging foam and salt. Literally immediately after boiling, cook for 10-15 minutes and discard the mushrooms in a colander, let the water drain. When cooking mushrooms or mushrooms, you can skip the cooking stage.
Frozen mushrooms from the store or those that you collected yourself (and, after freezing, pre-boiled) can be immediately thrown into the pan.
After peeling the onions, cut them and send them to fry in vegetable oil heated in a pan. We shift the mushrooms to the onion, which has already begun to brown.
Prepare sour cream sauce for mushrooms, mixing sour cream with half a teaspoon of salt, flour, pepper and garlic passed through a crusher. Add the sauce to the mushrooms when most of the moisture has evaporated from them.
After mixing the ingredients, let them simmer under a closed lid for about 10 minutes. Tighten the fire to a minimum, stir the food often, as the sour cream sauce quickly sticks to the bottom of the pan. Serve the delicious mushrooms stewed in sour cream sauce hot, although after cooling and the next day after cooking, they do not lose their taste.
To get an incomplete salad bowl of mushroom garnish, take:
Ingredients:
- 0.5 kg of fresh or frozen mushrooms;
- 2 large onions;
- 1 glass of thick sour cream;
- half a garlic head;
- 2 tablespoons flour;
- salt;
- 0.3 teaspoons assorted ground peppers;
- 70 ml of refined oil.
Cooking process:
Recipe number 2
Honey mushrooms in sour cream
- mushrooms (honey agarics) - 1 kg,
- 1 large onion
- sour cream - 1.5 cups,
- garlic - 3 cloves,
- butter (you can use sunflower oil),
- ground black pepper and salt.
Peel mushrooms of honey agaric, rinse and boil (about 15-20 minutes), then put them on a sieve and put in a preheated pan with oil.
Lightly fry the mushrooms to evaporate the moisture.
After that, you need to finely chop the onion and add it to. Continue to fry for another 4-7 minutes, add chopped garlic and sour cream. Sprinkle with pepper and salt to taste. It remains only to extinguish them for 15 minutes.
Serve honey agaric in sour cream warm or cooled.
Bon appetit and good recipes!
Porcini mushrooms are just a gorgeous trophy that we can bring from the forest. I don’t know mushroom places and I rarely go to the forest for mushrooms, but I buy boletus and other forest mushrooms at the market. Such a mushroom hunting trip is always successful, I don’t return without prey. Now in autumn boletus and other mushrooms are much less wormy than in summer, so there are fewer disappointments from the purchase.
In the summer, I already, even earlier -, well, today we will cook porcini mushrooms in sour cream. This dish is very simple. Porcini mushrooms are so good that they do not need complicated preparation, they are good on their own, without numerous additives and additions.
That is why we do not need a lot of ingredients for making porcini mushrooms in sour cream: mushrooms, sour cream, butter, herbs, salt and a little pepper to taste.
Slice the white mushrooms. We can cut it not coarsely, if the boletus is strong, and if it is loose, then it is better to cut it larger so that it does not crumble under the knife.
Put the boletus in a saucepan or bowl, rinse it several times.
Fill with water, salt and cook. During the cooking process, foam will form, we will remove it.
Little white mushrooms do not need to be cooked for a long time - about 25 minutes.
We put the mushrooms in a colander, rinse under running water and wait until the water drains. Mushroom broth can be used for soup, gravies, julienne.
Dissolve the butter in a frying pan, put the boletus mushrooms, put them to fry. Chop smaller onions. Add to the pan to the mushrooms and fry until the onions soften and turn beige.
Then add sour cream (you can add more) and fry for another 3-5 minutes, stirring occasionally. Let's try. If necessary, add salt and black pepper.
And the final touch - a little chopped dill.
Porcini mushrooms in sour cream are ready. They will be great with mashed potatoes.
Finding a porcini mushroom in the forest is not easy. Many argue that such a crop can be harvested all summer long, but it must be clarified that not in all localities and not in all forests. But you can buy fresh porcini mushrooms in supermarkets and markets. If you are still lucky to make such a purchase, then it is best to cook porcini mushrooms in sour cream with onions and spices. It is this gravy that will saturate you with vitamins, and can safely replace meat during a diet or fasting.
You can also read how to peel and cut mushrooms in today's article. Remember that you should not soak porcini mushrooms in water like butter. In the pan, they will begin to secrete a slimy liquid.
Recipe Information
Cooking method: frying.
Total cooking time: 1 h
Servings: 2 .
Ingredients:
- porcini mushroom - 800 g
- sour cream 15% - 200 g
- salt - 1 tsp (adjust to taste)
- bow - 2 large heads
- peppercorns - 1/3 tsp.
- vegetable oil - 100 ml
- bay leaf - 2 pcs.
- dill (or any greens at will) - 10 branches.
How to cook
First, you need to sort and peel the mushrooms for gravy. Basically, if you buy mushrooms in a store, then there is already nothing to sort out. You can safely cook what you want from them. And if you just brought the basket from the forest, then you have to work hard.
Wormy mushrooms are not suitable for frying, but do not rush to throw them away, because when drying, worms leave their house by themselves. And you get dried mushrooms for the soup.
If the house does not have a special dryer, then you can use the oven. Put the chopped mushrooms in one layer on the parchment. Turn on the oven at 30 degrees and open the door for it. Thus, it will take you about a day to dry.
Fryable, large, but not wormy mushrooms must be peeled. Use a sharp knife to scrape off the stem of the mushroom, and rinse the cap with a small brush.
We wash (DO NOT SOAK) each porcini mushroom under running water and cut into cubes.
Fry the onion, cut into strips, in a separate pan until golden brown. You can fry in the same skillet, but then remove the frying on a plate.
Heat the oil in a saucepan or skillet deep enough. Add chopped porcini mushrooms.
Fry over medium heat without salt and spices and wait for the mushrooms to release their liquid. If there is little liquid in the mushrooms, we give them a ruddy look and add boiled water. In the mushrooms collected in damp weather there will be a lot of liquid, we simmer them until the water is half boiled away.
That's about when the mushrooms stop floating in liquid (as in the photo), you can add sour cream, salt and spices. It's about 40 minutes later. If the liquid has not boiled away, you can scoop up a little with a spoon.
In the same step, add frying. Stir in the gravy and cover. We adjust the heat so that the gravy boils slightly, and simmer for another 10 minutes.
At the very end, add the dill greens. It is advisable to stir the dish after adding this ingredient, cover with a lid and remove from the stove.- After 20 minutes boletus mushrooms in sour cream with herbs and boiled potatoes can be served. This dish is quite unusual and will please your whole family. And some of the fresh porcini mushrooms can be washed, cut and frozen for the winter in a special sealed container in the same way.
How to fry porcini mushrooms in sour cream in a pan - a step by step recipe
First you need to clean, remove leaves, twigs, cut off the rest of the soil from the legs. Cut the mushrooms into medium-sized pieces, do not chop too small. If you have doubts that boletus mushrooms do not contain worms (not only we love these mushrooms), fill them with water and throw a generous handful of salt into a bowl, leave for 20 minutes. If some worm found a mushroom before you, salted the water will drive him out. It remains to rinse the mushrooms under running water.
Boil the mushrooms in salted water for 20-30 minutes. Remove foam with a slotted spoon.
Fry the onion half rings in a preheated skillet. You can use both vegetable and butter.
Send the porcini mushrooms to the pan as soon as the onions become transparent and slightly golden. Season the dish with salt and pepper.
Fry the mushrooms for 10-15 minutes until tender.
As soon as you understand that the mushrooms are ready (the liquid has evaporated, and the white ones themselves have begun to brown), pour in the sour cream.
Bring dish to a boil and remove from heat.
Ready-made fried porcini mushrooms in sour cream can be served, garnished with fresh herbs if desired.
As you can see, the answer to the question: how to fry porcini mushrooms in sour cream? - pretty simple. However, it is precisely this simplicity that hides an incredibly tasty dish of mushrooms, which were not called royal for nothing! Try it and bon appetit!
