How delicious it is to fry porcini mushrooms with sour cream. Fried porcini mushrooms with onions and sour cream: a real treat. How to cook stewed mushrooms in sour cream and cheese

Almost every self-respecting housewife knows how to cook porcini mushrooms fried using sunflower oil, butter, natural country cream or sour cream. A particularly favorite cooking method and culinary dish among all generations of admirers of this product is porcini mushroom soup.

The seasonal nature of this product means that fresh boletus mushrooms reach the consumer’s table relatively infrequently. Cooking porcini mushrooms correctly does not mean that the recipe includes the fresh product.

Recipes for preparing this type of fruit are much more diverse, imply several methods of preparation and consumption, and also allow you to use ingredients in the cooking process not only freshly cut.

Mushrooms with onions recipe

You can fry mushrooms in a frying pan using any type of oil: butter, sunflower, ghee or olive. The choice of oil depends on the preferences of the cook and consumer, as well as the desire to slightly reduce the final calorie content of the dish.

Porcini mushrooms fried with onions are the most common and often prepared dish in the summer and autumn seasons. The recipe for frying forest fruits with the addition of onions is as follows:

In a frying pan (preferably with a non-stick coating), heat or melt a sufficient amount of butter.
The main product of the dish, previously cleaned and washed, cut into medium-sized cubes.
The main question, whether it is possible to fry porcini mushrooms without cooking, remains unresolved to this day, and the answer to it depends on the individual preferences of each person.
If you have chosen a preparation method that does not necessarily require cooking, then you should put the fruits aside for a while.
Take 3-4 medium onions. Peel, rinse under running water if necessary and cut into cubes or half rings.
Place the main ingredient on a heated frying pan and fry until all excess liquid has completely evaporated from it.
At the moment when the water from the mushrooms has evaporated, add the onion, add a little salt and pepper and fry until golden brown.

All that remains is to arrange the mushrooms on plates and wish bon appetit to all household members.

Recipe for fried potatoes with porcini mushrooms

Let's look at how to fry porcini mushrooms with potatoes. A hearty and tasty dish, the essence of its preparation is elementary. The main thing is to make sure that there is a sufficient amount of available ingredients if we are talking about fresh ones, or to defrost the preparation if we are talking about previously frozen mushrooms. The recipe itself implies the following procedure:

You should immediately decide on the shape or frying pan for frying the food.
Fried potatoes with porcini mushrooms is a multi-component dish and implies a special order for frying the products used.
Heat or melt the butter in a frying pan.
Whether it is necessary to cook the main product of the recipe before frying or skip this stage of cooking remains at the discretion of the housewife and does not affect the taste result of the dish.
The first product to be fried is potatoes. It is necessary to peel and cut the potatoes in advance, preferably into medium strips.
Fry the potatoes in a frying pan for 7-8 minutes. The heat should be reduced slightly compared to the flame of heating the oil.
Add pre-cut mushrooms into cubes or slices.
Following the mushrooms, add onions cut into cubes or half rings. At this stage of cooking, you need to salt the dish, add pepper or other spices to taste.
How long to cook the dish, if the second ingredient is potatoes, is at the discretion of the cook, but the main condition for readiness is the appearance of an appetizing golden crust and acceptable softness of the potato wedges.

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Recipe for fried mushrooms with cheese and herbs

Any mushroom, from simple chanterelles to expensive truffles, can add incredible flavor to food, and with the addition of cheese, the dish turns into a culinary delight.

Required components:

champignons – 0.5 kg;
bulbs – 2 pcs.;
10% sour cream – 200 gr.;
salt pepper;
eggs – 2 pcs.;
grated Parmesan cheese – 150 gr.;
oil – 30 ml;
greenery;
flour – 20 gr.;
breadcrumbs – 30 gr.

Cooking time: maximum hour.

Calorie content: 131.02 kcal.

Step-by-step preparation:

Sauté the onion until translucent;
Scald the champignons cut into thin strips and fry separately;
In a separate pan, fry the flour in a small amount of oil;
Pour in 50 ml of water and mix thoroughly;
Beat sour cream with eggs and add the mixture to the flour;
Stir the sauce, add salt and ground pepper;
Mix mushrooms with onions and place in cocotte bowls;
Pour in the sauce, sprinkle cheese, chopped herbs and breadcrumbs on top;
Bake until crust forms.

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Step-by-step recipe with photos and videos

Porcini mushrooms are just a gorgeous trophy that we can bring from the forest. I don’t know any mushroom places and I rarely go into the forest to pick mushrooms, but I buy boletus and other forest mushrooms at the market. This kind of mushroom hunting trip is always successful; I never return without some spoils. Now in the autumn, boletus and other mushrooms are much less wormy than in the summer, so there is less disappointment from the purchase.

In the summer, I already R·Р°СЃСѓС€РёР»Р° Р±РµР»С‹Рµ RіСЂРёР±С‹ РЅР° Р·РеРјСѓ, even earlier - R·Р°РјР°СЂРёРЅРѕРІР°Р»Р°, well, and today we will cook porcini mushrooms in sour cream. This dish is very simple. Porcini mushrooms are so good that they do not require complicated preparation; they are good on their own, without numerous additives or additions.

That’s why we don’t need a lot of ingredients to prepare 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 small if the mushrooms are strong, but if they are loose, then it’s better to cut them larger so that they don’t crumble under the knife.

Place the boletus mushrooms in a saucepan or bowl and rinse several times.

Fill it with water, add salt and let it cook. During the cooking process, foam will form, we will skim it off.

White mushrooms do not need to be cooked for long - about 25 minutes.

Place the mushrooms in a colander, rinse under running water and wait until the water drains. Mushroom broth can be used for soup, gravy, and julienne.

Melt the butter in a frying pan, add the boletus mushrooms, and set to fry. Chop the onion into smaller pieces. Add to the pan with the mushrooms and fry until the onion softens and turns beige.

Then add sour cream (you can add more) and fry for another 3-5 minutes, stirring. Let's try. If necessary, add salt and ground black pepper.

And the final touch is a little chopped dill.

Porcini mushrooms in sour cream are ready. They would be great with mashed potatoes.

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Porcini mushrooms in sour cream in a frying pan recipe

1. In order not to dirty a lot of dishes and not to fry the ingredients separately, first fry the onion in a deep frying pan until golden brown in vegetable oil. Then remove the onion to a plate, and in the meantime you should already have diced mushrooms. 2. As you already read in the article on marinating porcini mushrooms for the winter, it is best to fry large, non-wormy mushrooms. You can also fry small mushrooms, but they will be much tastier in the marinade.

3. Peeling porcini mushrooms is very easy! Scrape the stem white with a knife and use a small brush to clean the cap so that no sand or dirt remains. If you don’t have a brush, use a special hard sponge for washing dishes. It is advisable to take a new sponge; after all, you will still be stewing porcini mushrooms in sour cream and onions. 4. Cut the mushrooms into cubes. You can also cut the legs and caps for frying. It’s good when you have a lot of legs left after marinating. They taste a little better for my taste. 5. Now, after you have removed the onions from the pan, you can fry the mushrooms in the same vegetable oil. Before the sour cream gets into the pan, the porcini mushrooms should be fried for about 40 minutes. Moreover, first they will begin to release juice. About halfway through frying, you can add salt to the gravy, but not immediately. 6. It is not known how much juice will be released in your case. But after 40 minutes of frying over low heat, you should see something like this. If you get more yushka, you can take a little with a spoon if you wish. 7. Now you can add sour cream and fried onions. I hope you remember what you need to do with sour cream so that it does not curdle in hot gravy, from the previous recipe for chicken hearts in sour cream with vegetables. Salt it and dilute with warm water. Along with sour cream, add cloves, peppercorns and bay leaves. Stew the porcini mushrooms in a frying pan along with sour cream for another 10 minutes over the same low heat. 8. You can choose any greens. It will be delicious with dill, parsley, and even green onions. Chop the greens finely and combine with the gravy. If you wish, you can squeeze out a clove of garlic at the very end of cooking and turn off the stove. If you decide to season porcini mushrooms in sour cream in a frying pan with garlic, then after turning off the stove you should let the dish sit for 20 minutes and then serve. This gravy is delicious served with fried potatoes as a side dish.

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I used already boiled mushrooms for frying, but if you don’t have any available, you will need to boil them. To do this, raw and peeled mushrooms need to be poured with water (preferably boiling water) and put on fire, then bring the mushrooms to a boil, reduce the heat and cook for another 20 minutes. If desired, you can salt the mushrooms; this should also be done if you do not use boiled mushrooms right away (so that they do not disappear). Then drain the water and wash the mushrooms.

Now you can start preparing the fried mushrooms.

Place butter in a heated frying pan and add pre-cooked mushrooms. I like my mushrooms to be chopped coarsely, but you can cut them however you like if you prefer.

Then fry the mushrooms under a closed lid over medium heat for 15 minutes, stirring them occasionally.

Onions need to be peeled and cut into thin half rings and quarters. Then remove the lid and add onions to the fried mushrooms. Add heat, mix the ingredients and fry for another 5 - 8 minutes.

Now you need to add salt and ground black pepper to taste, no more spices are needed, they will kill all the aroma of the mushrooms. We also add sour cream to the mushrooms and mix everything thoroughly.

Simmer the mushrooms over low heat for another 10 - 15 minutes and then transfer them to a deep plate.

Serve mushrooms as a side dish or an independent snack. We ate these fried mushrooms with boiled potatoes, having previously sprinkled everything with chopped herbs.

From time immemorial, people have been using the gifts of the forest, and so it was and is. Most importantly, when picking mushrooms yourself, try to collect them away from highways and cities, since mushrooms, like a sponge, absorb all the poisons, which can cause poisoning. You should also know what mushrooms you are picking, so as not to end up in the hospital with the same poisoning, which, unfortunately, can lead to death. In order not to talk about bad things, when going for mushrooms, we take an avid mushroom picker with us, and then your mushroom picking will be successful!

Now I would like to talk about some tricks that you need to know when cooking mushrooms:

To prevent mushrooms from losing color during cooking or frying, you need to lightly sprinkle them with lemon juice, but do not overdo it, otherwise they will become sour;
It is better to cook fried mushrooms in butter, it gives a special aroma to the finished dish;
In order for the mushrooms to remain soft, you need to fry them over medium heat, avoid high heat, it will make the mushrooms tough;
Do not store prepared mushroom dishes for a long time, maximum 10 hours, and then in the refrigerator.

Thanks to Slavyana for the recipe and step-by-step photos of fried mushrooms.

The Recipe Notebook wishes you bon appetit!

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Recipe for dried porcini mushrooms in sour cream

The ingredients for this recipe for preparing porcini mushrooms in sour cream are as follows:

40 g dried porcini mushrooms
2 teaspoons oil
1½ tbsp. spoons of sour cream
125 ml milk
green onions
salt to taste

To cook dried porcini mushrooms in sour cream, you need to sort them out, rinse them well, pour hot boiled milk over them, wait until it is completely absorbed, and chop them into cubes. Lightly fry the mushrooms with onions, pour in sour cream, boil and sprinkle with green onions.

How to fry porcini mushrooms in sour cream

Compound:

600 g fresh porcini mushrooms
400 g potatoes
2 onions
40 g butter
1 tbsp. spoon of flour
500 g sour cream
salt
pepper
greenery

Before frying porcini mushrooms in sour cream, cut the peeled boletus mushrooms into slices and potatoes into cubes. Fry the potatoes in oil until half cooked, then add the mushrooms and onions and keep on the fire until the potatoes are soft. After this, add flour, seasonings, add sour cream and boil everything together. Sprinkle the dish with chopped herbs. For garnish, offer stewed carrots and boiled cauliflower.

Porcini mushrooms stewed with vegetables

Components:

500 g fresh (or 250 g boiled salted) porcini mushrooms
50 g bacon (or fat)
1 onion
2–3 carrots
1 parsley root
¼ head of cabbage
500 ml water (or broth)
6–8 potatoes
1 cup peas
1 cup beans
2 tbsp. spoons of tomato puree
120 g sour cream
chives (or green)
dill (or parsley)

Cut the mushrooms in half (or chop into pieces). Then heat the oil in a saucepan, put the diced vegetables in it and sauté for 5-6 minutes. After this, add water (or broth) and simmer under the lid until half cooked. Add potatoes, cut into slices or quarters, and simmer until done. Shortly before the end of stewing, add separately stewed mushrooms, tomato puree, sour cream and chopped herbs, and add salt. Porcini mushrooms stewed with vegetables are an excellent side dish for fried or smoked meat.

Separately, offer a cucumber (or beet) salad.

Mushrooms stewed with potatoes.

Ingredients:

400 g porcini mushrooms
4 – 5 potato tubers
1/2 cup sour cream
1 tbsp. spoon of tomato puree
2 tbsp. spoons of butter
1 onion
pepper
bay leaf to taste
dill greens

Peel the mushrooms, rinse and leave for 5 – 6 minutes. put in boiling water. Then drain in a colander and let the water drain. Cut the mushrooms into slices, place in a deep frying pan, pour in sour cream. Add tomato puree, salt, pepper, and bay leaf to the same pan. Place the frying pan on medium heat and simmer for a little (7 – 10 minutes). Peel the potatoes, rinse, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan with a lid and simmer until all the products are completely cooked. When serving, sprinkle with herbs.

Fresh mushrooms stewed with potatoes.

Ingredients:

1 bowl of boiled fresh porcini mushrooms
5 potatoes
50 g bacon
1 onion
1/2 cup sour cream
salt to taste

Preparation: peel the mushrooms, boil in salted water and place in a saucepan. Add some of the bacon fried with onions and fry everything together, then pour in the mushroom broth and simmer. Halfway through the stew, add chopped raw or fried potatoes. When serving, add the remaining bacon, fried with onions, sour cream and salt to taste.

Porcini mushrooms stewed with bacon.

Ingredients:

1 bowl of boiled porcini mushrooms
70 g bacon or lard
1 tbsp. spoon of flour
1 onion
1/2 cup sour cream

Preparation: peel the mushrooms, rinse them, boil them in salted water and put them in a saucepan. Add lard and fry, add flour, pour in mushroom broth and simmer in a sealed container. Finally, add bacon, fried with onions, sour cream and salt to taste.

Porcini mushrooms in sour cream in the oven

To cook porcini mushrooms in sour cream in the oven, you need the following ingredients:

1 kg boletus
2 onions
50 g butter
3 tbsp. spoons of grated cheese
2 tbsp. spoons of breadcrumbs
1 cup sour cream
salt

Cut the mushrooms into slices, finely chop the onion into half rings. Place the mushrooms and onions in a deep cast-iron frying pan and, adding a few tablespoons of broth or water, simmer until tender. Then pour sour cream over the mushrooms, sprinkle with cheese mixed with breadcrumbs fried in oil, and bake in the oven for 5 - 7 minutes.

Mushrooms with potatoes and sour cream in pots

The dish will be especially tasty if you use not only porcini mushrooms, but also champignons.

List of required products:

potatoes – 300 gr.;
salt pepper;
champignons – 150 gr.;
porcini mushrooms – 150 gr.;
oil for frying – 50 ml;
onion – 1 pc.;
sour cream 10% - 100 gr.;
Parmesan cheese – 50 gr.;
broth - how much will be used during cooking.

Time spent preparing the dish: 1 hour ± 10 minutes.

Amount of calories: contains 126.03 kcal.

Cooking mushrooms in pots:

Cut the mushrooms into slices, finely chop the onion, and cut the potatoes into small cubes;
Fry the salted potatoes in oil for 5 minutes;
In a separate frying pan, saute the onion until golden;
Add mushrooms to the onion, pepper and salt. Fry for another 5 minutes;
Place some mushrooms in each prepared pot and add a spoonful of sour cream;
Then spread a layer of potatoes and again a spoonful of sour cream;
Place the mushrooms again, add a spoonful of sour cream and sprinkle with cheese;
Fill ¼ of the pot with broth;
Cover the lids and place in the oven (180C) for 45 minutes.

When serving, you can add pickled peppers to the finished dish.

Recipe for porcini mushrooms stewed in sour cream with potatoes

To prepare porcini mushrooms stewed in sour cream with potatoes, you need the following ingredients:

500 g porcini mushrooms
500 g potatoes
1 onion
2 tbsp. spoons of butter
2 – 3 cups meat broth
200 g sour cream
parsley
salt
ground red pepper
cardamom
black pepper

To prepare porcini mushrooms stewed in sour cream according to the recipe, you need to peel the mushrooms, cut into slices, wash, roll in flour, place in a deep frying pan with a lid or a saucepan, and simmer until the mushrooms release their juice. Drain the juice, add 500 g of potatoes and 50 g of butter to the mushrooms, 1 onion fried in oil, parsley, salt, red pepper, bay leaf, 3 - 4 grains of cardamom and 2 - 3 grains of black pepper, fry. Then add 2 - 3 cups of broth, 1 cup of sour cream, simmer until the sauce thickens. Place in a dish and sprinkle with herbs.

How to fry porcini mushrooms in sour cream

Before frying porcini mushrooms in sour cream, they must be peeled, washed, cut into slices, salted, and fried in oil. Before the end of frying, add 1 tsp to the mushrooms. flour and mix. Then add sour cream, boil, sprinkle with grated cheese and bake in the oven. When serving, sprinkle the mushrooms with parsley and dill. You can bake salted mushrooms in sour cream. To do this, drain the brine, wash the mushrooms, chop and fry. Otherwise, proceed in the same way as with fresh mushrooms.

For 500 g of fresh porcini mushrooms:

1/2 cup sour cream
25 g cheese
1 tsp. flour
2 tbsp. l. oils

Porcini mushrooms stewed in cream

Components:

500 g fresh porcini mushrooms
250 ml cream
1 tbsp. spoon of butter
pepper
spices

Porcini mushrooms stewed in cream must first be cleaned, rinsed and scalded with boiling water.

Then cut them into slices, add salt and lightly fry.

After that, put them in a saucepan and pour boiled cream over them.

Tie parsley and dill, put cinnamon, cloves, pepper, bay leaf in the middle of the bunch and place in a saucepan with mushrooms.

Cover the mushrooms with a lid and place in a moderately hot cabinet for 1 hour.

When the mushrooms are ready, remove the bound greens.

Porcini mushrooms stewed in mustard sauce.

Components:

500 g fresh porcini mushrooms
2 tbsp. spoons of fat
1½ tbsp. spoons of flour
1 large onion
1–1½ cups broth (or mushroom broth)
1–1 ½ tbsp. spoons of mustard
pepper
sugar
vinegar

Cut the mushrooms into pieces and simmer until their juice releases. Melt the fat, saute the flour and onions in it. Pour in the broth, cook and season hotly. Mix the stewed mushrooms with the sauce and simmer for another 3-5 minutes.

Porcini mushrooms in sour cream in a slow cooker

Components:

500 g porcini mushrooms
100 g sour cream
2 onions
vegetable oil
salt

Wash and peel the mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” mode for 40 minutes. It is best to fry mushrooms with the lid open so that the dish does not turn out too liquid. In 20 minutes. add the chopped onion and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook porcini mushrooms in sour cream in a slow cooker in the “Stew” mode for another 5 minutes. Serve sprinkled with herbs.

Porcini mushrooms with potatoes in sour cream in a slow cooker

Products:

6 potato tubers
300 g porcini mushrooms
1/2 cup sour cream
salt

Cooking time – 2 hours.

Peel the mushrooms and potatoes, cut the potatoes into cubes, and cut the mushrooms into pieces. Place the mushrooms in the multicooker bowl, add salt and cook in the Stew mode for 1 hour. Add potatoes, sour cream, and add salt. Cook in Pilaf mode until the signal.

Porcini mushrooms in sour cream What you will need:

1 kg porcini mushrooms
1 onion
parsley
1 tbsp. l. flour
¾ cup broth
1 cup sour cream
½ cup vegetable oil
pepper
salt

Peel the mushrooms, rinse well, cut into slices, put in a saucepan, cover with a lid and place on low heat. When the mushrooms give juice, drain it and add 2 tbsp to the mushrooms. l. oil and chopped onion, salt and pepper, fry for several minutes. Stir sour cream with flour, dilute with broth and pour mushrooms with this sauce. Simmer until the sauce thickens and the mushrooms become soft. Serve, sprinkled with chopped herbs.

Chicken in sour cream, mushrooms and spinach

A simple, delicious dish made with just nine ingredients (including salt and pepper). Total cooking time for this sour cream chicken, mushroom and spinach dish: 20 minutes.

The secret to the recipe? The freshest ingredients and lots of butter. How much sauce and how thick you want it to be is up to you. I recommend making the sauce a little thicker if you want to serve the pasta dish so that the sauce coats the noodles.

If your sauce is creamy, add something acidic and the result is a complex flavor that will leave you awestruck. And if there is no sour cream, add a little lemon juice. Sour cream simply adds dimension to many dishes that would traditionally use regular plain cream.

Ingredients for cooking:

6 chicken fillets with a total weight of about 400 grams
salt
black pepper
250 g champignons
1 onion
250 g spinach
2 cloves garlic
½ cup sour cream
¼ cup oil

Step-by-step cooking plan:

Pat chicken dry with paper towels, cut into thin strips, and toss with a teaspoon of salt and a quarter teaspoon of pepper.
Cut the mushrooms in half, quarters or slices, depending on their size.
Peel the onion and cut into thin slices.
Wash the spinach, drain and chop coarsely.
Peel the garlic, grate it and add it with sour cream.
Set the heat to medium and melt the butter in a heavy-bottomed frying pan.
Place the chicken strips in the hot oil and let the undersides brown slightly before stirring. Fry for a few minutes.
Add mushrooms to chicken. Add some salt and pepper. Cook, stirring, until the mushrooms are browned.
Add onion slices. Continue cooking, stirring, for another minute.
Add the spinach, add a little salt and pepper and cook until the mixture is almost dry.
Pour in sour cream and stir. When the sauce boils, turn off the heat.
Taste the sauce and add more salt and pepper if necessary before serving.

Chef's Notes

If you don't have sour cream, simply add a teaspoon of lemon or lime juice to the cream.
If this recipe used single cream. For a thicker sauce, use whipping cream. .
Oil burns quickly. If the pan is too thin, the oil may burn before the chicken and mushrooms are done. You can't compensate by lowering the temperature to prevent scorching because low-heat cooking will result in steam rather than browning.

Recipe for fried porcini mushrooms in sour cream

What you will need:

200 g dried porcini mushrooms
2 onions
dill and parsley
½ cup thick sour cream
5 tbsp. l. butter
salt

Pour dried porcini mushrooms with 2 glasses of water, leave for 6 hours. Then boil in the same water with the addition of salt and 2 tbsp. l. butter. Remove the mushrooms and chop. Strain the mushroom broth. According to the recipe for fried porcini mushrooms in sour cream, chop the onion and fry in oil. Add chopped mushrooms and fry everything together. Pour in sour cream, add a little mushroom broth, simmer for 15 minutes.

Serve, sprinkled with chopped herbs.

Porcini mushrooms baked in sour cream What you will need:

1 kg porcini mushrooms
2 onions
4 tbsp. l. grated cheese
2 tbsp. l. breadcrumbs
1 cup sour cream
60 g butter
salt

Wash the mushrooms, dry them, cut them into slices and fry them in oil. Add onion, fry everything together. Then pour in 3-4 tbsp. l. water, salt and simmer, stirring, over low heat until cooked. Place the mushrooms and onions in a refractory dish, pour in sour cream, sprinkle with cheese mixed with breadcrumbs, and bake in the oven for 7 minutes.

Mushrooms baked in sour cream What you will need:

1 kg fresh porcini mushrooms
5 cloves garlic
50 g cheese
1 cup sour cream
100 g butter
ground black pepper
salt

Wash the mushrooms, dry them, cut into thin slices, simmer in oil over low heat for 1 hour. Add the garlic passed through a press, salt and pepper, pour in sour cream, mix and place in a refractory dish. Sprinkle with grated cheese and bake in the oven at 200°C for 15–20 minutes.

Porcini mushrooms baked in sour cream with noodles Ingredients:

800 g mushrooms
500 g noodles
150 g onions
60 g butter
200 g sour cream
2 yolks
60 g cheese
ground black pepper and salt - to taste

Boil fresh mushrooms in a small amount of salted water, drain, chop, combine with finely chopped onions and fried in butter, sprinkle with black pepper, add salt and stir. Boil the noodles in salted water, drain, pour hot water over a colander, combine with mushrooms, mix and place in a greased tall dish or pan. Bake in a moderately hot oven for 20–30 minutes, then pour in sour cream mixed with grated cheese and egg yolk, sprinkle grated cheese on top and continue baking. After 7-10 minutes, when the cheese is lightly browned, remove from the oven and pour over melted butter. Serve with raw vegetable salad.

Boletus baked in sour cream (1 method) Ingredients:

1 kg porcini mushrooms
100 g butter
60 g flour
240 g sour cream
50 g cheese
5–6 sprigs of dill
ground black pepper and salt - to taste

Wash the mushrooms, drain, cut into slices, add salt and fry in butter for 20–25 minutes. Then sprinkle with flour, pour in sour cream, add salt, pepper and bring to a boil over low heat. Remove from heat, sprinkle with grated cheese and bake in the oven for 5-7 minutes. Before serving, sprinkle with finely chopped dill.

Boletus in sour cream (method 2) Ingredients:

1 kg porcini mushrooms
2 tbsp. spoons of butter and flour
1.5 cups sour cream
50 g cheese
greenery
salt
pepper.

Wash fresh mushrooms, then cut into slices, add salt and fry in butter until tender. Shortly before the end of frying, sprinkle with wheat flour and pour in sour cream, adding salt and pepper to taste. Bring all this to a boil over low heat. Sprinkle the mushrooms with grated cheese and bake for a few minutes in the oven.

Before serving, sprinkle with chopped parsley or dill.

Mushroom croquettes in sour cream

Ingredients:

1 kg fresh porcini mushrooms
200 g vegetable oil
1 onion
1 glass of milk
200 g white stale bread
2 eggs
2 tbsp. spoons of breadcrumbs
1 tbsp. spoon of finely chopped parsley
salt
pepper

For the sauce:

1 tbsp. spoon of flour
1 cup sour cream
1/2 cup water
salt

Peel fresh mushrooms, rinse in running water, chop, put in a saucepan, add finely chopped onion, 3 tbsp. spoons of vegetable oil, 3 tbsp. spoons of water, add salt and simmer under the lid until all the liquid has evaporated. Soak white bread in milk, squeeze vigorously and pass through a meat grinder together with mushrooms. Add eggs, salt, pepper and mix well. If the mixture turns out to be very liquid, add breadcrumbs. Form the resulting mass into balls the size of a small apple, bread them in breadcrumbs and fry in oil. Serve in a deep dish, pour in sour cream sauce and sprinkle with parsley.

Fresh porcini mushroom dumplings in sour cream For the dough:

1.5 cups flour
1–2 eggs
0.5 glasses of water
0.5 teaspoon salt

For minced meat:

400 g porcini mushrooms
1 onion
1 tablespoon sour cream
2 tablespoons butter
flour
salt

Chop the onion and lightly brown in oil. Chop the mushrooms, add salt, roll in flour and fry in oil, then mix with sour cream and onions. Knead the dough, roll it out thinly, cut out flat cakes with a glass, put a teaspoon of minced meat on each, pinch and boil in salted water until tender.

Serve with hot butter.

Baked porcini mushrooms in sour cream, Tolstoy style

Ingredients:

500 g porcini mushrooms
0.5 cups oil
3–4 cloves of garlic
0.5 cups sour cream
50 g cheese
salt
pepper

Place sliced mushrooms in heated melted butter, add crushed garlic, salt and ground black pepper, stir and simmer over low heat for about an hour. Place the mushrooms on a baking sheet, pour over sour cream, sprinkle with grated cheese and bake in the oven for about 30 minutes.

Porcini mushrooms in sour cream, in bowls

Ingredients:

750 g porcini mushrooms
1 lemon
4 egg yolks
250 g sour cream
100 g grated cheese
60 g butter
salt
ground black pepper
nutmeg

Peel the mushrooms, rinse, sprinkle with lemon juice to prevent them from darkening, cut into small slices, and lightly fry in oil. As soon as the mushrooms release their juice, immediately remove them from the stove and distribute them into small portion bowls. Grind the sour cream with the yolks in a deep saucepan, add salt and pepper, sprinkle with nutmeg and pour over the mushrooms. Sprinkle with grated cheese and bake in a moderately hot oven. Mushrooms prepared in this way can be served as an independent dish or as a side dish.

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Light mushroom burgan

Vegetarian mushroom burgan is as rich and delicious as its meaty cousin stroganoff. This is an inexpensive and simple recipe.

Ingredients for the recipe for 4 servings:

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
500g mushrooms, peeled and chopped ½ teaspoon English mustard 1 tsp. paprika 250 ml vegetable broth made from broth 200 g rice 200 ml sour cream 1 lemon, cut into six slices salt and freshly ground black pepper

Method for preparing the casserole:

Heat a frying pan over medium heat and add oil. When hot, add the onion with a pinch of salt and gently fry for 5-7 minutes or until softened.

Add the garlic to the pan and continue to cook for 2 minutes, then add the mushrooms. Continue to cook gently for 5 to 6 minutes or until the mushrooms are soft and golden brown.

Add mustard and pepper and stir well to coat. Add broth, stirring as you pour. Simmer gently for 5 minutes while you cook the rice.

Cook rice according to package directions in a separate pan until done.

When the rice is ready, remove the mushrooms from the heat, add sour cream and the juice of two lemon wedges and stir everything together. Taste and add salt and pepper if necessary. Serve beef stroganoff with rice and remaining lemon wedges.

Bon appetit!

Video recipe: Incredibly Delicious Mushrooms in Sour Cream.

Read the latest, most interesting and delicious “Mushroom Recipes”.