Recipe for how to deliciously cook porcini mushrooms in sour cream
Before preparing delicious porcini mushrooms in sour cream, let’s gather all the ingredients:
- 500 g fresh or 200–250 g boiled (salted) mushrooms
- 2 tbsp. spoons of flour
- 300–500 ml decoction (or water)
- 1 tbsp. spoon of any fat
- 2 tbsp. spoons of vegetable oil
- 1–2 onions
- 250 g sour cream
To prepare porcini mushrooms in sour cream according to this recipe, brown the chopped onion in 1 tbsp. spoon of heated fat, add flour and fry it until yellowish.
Then add liquid, boil, season and add sour cream.
Fry mushrooms, cut in half (or chopped into cubes), in 1-2 tbsp. spoons of vegetable oil, pour in the sauce and simmer for several minutes.
Serve with boiled potatoes (or with minced meat and vegetables).
Fried mushrooms with sour cream. Fried champignons
Cooking: 20 minutes
Today I want to share with you a recipe for fried mushrooms. This is a very simple way to fry mushrooms with onions and sour cream. This time I will cook fried champignons with sour cream, but this recipe can be used to prepare almost any mushroom. But keep in mind that if you are dealing with wild mushrooms, it is important to properly clean, process and boil them, otherwise you can be poisoned by them. Here you can see how to process boletus or Polish mushroom.
And now a few words about champignons
To prepare salads and appetizers in which raw champignons are used, you need to remove the skin from them, but if you are going to fry the champignons, this is not at all necessary.
When I make fried mushrooms, I like to slice them thin, but if you cut the mushrooms into larger pieces, such as quarters (if the mushrooms are small), the fried mushrooms will have a richer mushroom flavor. Therefore, it is best to try different options for cutting mushrooms to choose the one that suits your taste best.
Mushrooms release a large amount of juice during cooking, which is why they greatly decrease in size.
But this only applies to fresh mushrooms, for example, champignons and oyster mushrooms. if you use already boiled mushrooms, then their quantity will practically not decrease during the cooking process.
This is one of the simplest ways to cook mushrooms, but the result is always excellent. Tender champignons with onions, stewed in sour cream or cream, they are perfect for any side dish and more.
In addition to sour cream, you can add finely chopped garlic, dill or other herbs to such fried mushrooms, but this must be done at the very end of cooking, after which the mushrooms must be immediately removed from the heat.
How to cook fresh porcini mushrooms in sour cream
Ingredients:
- 500 g porcini mushrooms
- 100 g sour cream
- 40 ml vegetable oil
- 10 g flour
- salt and spices to taste
Before cooking fresh porcini mushrooms in sour cream, they must be peeled, washed and cut into thin slices. To prevent them from darkening, sprinkle them with lemon juice, then fry in oil, sprinkle with flour, pour sour cream and bake in the oven until cooked (40–60 minutes).
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.
Classic recipe: with sour cream and onions
To prepare the dish you will need the following products:
- Fresh mushrooms - half a kilogram.
- Onions - one or two pieces.
- Sour cream - three tablespoons.
- Olive oil - three tablespoons.
- Salt and spices.
To begin, chop the mushrooms into small slices and the onion into small cubes. It is better to take a frying pan with a non-stick coating. Heat it with the addition of olive oil (one and a half tablespoons is enough). Fry the chopped onion until golden brown.
Pour the remaining olive oil into a separate pan and heat it thoroughly. Simmer the mushrooms until soft. Add fried onions, sour cream, salt and pepper to the pan.
You can make a delicious mushroom sauce using the same recipe. Simply turn the finished dish into a paste using a blender.
Cooking porcini mushrooms in sour cream
Compound:
- 500 g canned porcini mushrooms
- 120–180 ml filling
- 3–4 tbsp. spoons of butter
- 250 g sour cream
- 1 onion
- greenery
Prepare porcini mushrooms in sour cream: cut them into slices (or slices), add filling, oil and fry for 2-3 minutes. Then stir in sour cream and chopped onion fried with butter and heat through. Serve the dish hot, garnished with parsley or dill.
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.
Fried mushrooms with sour cream
Cooking mushrooms fried with sour cream. The aroma of the forest and autumn trips for its gifts will fill the entire kitchen and its surroundings. This delicious, simple dish will please everyone in the household. Guests will be grateful to the hostess for the opportunity to enjoy natural food prepared at home. Even a beginner can handle the recipe. The components can be found in any home, provided that its owners are mushroom pickers.
Ingredients:
- mushrooms - 300 g;
- onion – 1 pc.;
- vegetable oil – 2 tbsp. l;
- salt, spices - to taste;
- sour cream – 70 ml.
Preparation
We use freshly picked mushrooms if it’s autumn outside. When there is snow and frost outside, we use the supplies taken from the freezer.
In the first case, we clean, wash the mushrooms and boil them twice. Bring to a boil, discard in a colander. Then fill with cold water, bring to a boil again, cook for 10 minutes and drain the boiling water.
In the second case, defrost the mushrooms in cold water, put them in a colander and wait for the liquid to drain.
Peel the onions and wash them. The amount of onions can be greater if the housewife and her family like fried onions.
Cut the onion into thin half rings.
Pour vegetable oil into a frying pan and heat it. Add the onion and fry for 5-8 minutes, stirring. It is important to bring it to a golden color.
Cooking mushrooms. Lightly squeeze them with your hands to remove excess moisture. Then cut smaller if the mushrooms are too large.
Place the mushrooms in a frying pan with the fried onions, stir and fry for 5 minutes.
Salt and season with spices to taste.
Add sour cream. Its fat content doesn't matter. The main thing is that the product is not sour or expired.
Stir and fry for 5-7 minutes.
Serve the prepared fried mushrooms with sour cream hot.
Can be served individually or on a shared platter. For flavor, you can sprinkle the food with chopped dill and garlic.
How to stew porcini mushrooms in sour cream
Compound:
- 800 g fresh porcini mushrooms
- 500 g sour cream
- salt
- pepper
Before stewing porcini mushrooms in sour cream, they need to be peeled, washed, and large ones cut into pieces. Place them in a frying pan, add salt and pepper, add sour cream and fry until it darkens slightly. Serve in a frying pan.
How to cook
- First you need to sort and peel the mushrooms for gravy. Basically, if you buy mushrooms in a store, there is nothing left to sort through. You can safely cook whatever you want from them. And if you just brought a 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 dried, the worms themselves leave their home. And you will get dried mushrooms for soup. If the house does not have a special dryer, then you can use the oven. Place the sliced mushrooms in one layer on the parchment. Turn the oven on to 30 degrees and open the door. Thus, it will take you about a day to dry.
- Suitable for frying, large, but not wormy mushrooms need to be cleaned. Using a sharp knife, scrape the stem of the mushroom and wash 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 frying pan until golden brown. You can fry in the same frying pan, but then remove the frying to a plate.
- Heat vegetable oil in a saucepan or deep enough frying pan. 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, give them a ruddy appearance and add boiled water. Mushrooms collected in damp weather will contain a lot of liquid; simmer them until the water has evaporated by half.
- About when the mushrooms stop floating in the liquid (as in the photo), you can add sour cream, salt and spices. This is in about 40 minutes. If the liquid has not boiled away, you can scoop out a little with a spoon. In the same step we add the frying. Stir the resulting gravy and cover with a lid. Adjust the heat so that the gravy simmers gently and simmer for another 10 minutes.
- At the very end, add dill. It is advisable to stir the dish after adding this ingredient, cover with a lid and remove from the stove.
- After 20 minutes, the boletus mushrooms in sour cream with herbs and boiled potatoes can be served. This dish is quite unusual and will appeal to your whole family. And some of the fresh porcini mushrooms can be washed, chopped and frozen for the winter in a special airtight container in the same way.
Porcini mushrooms in sour cream are nourishing, tasty and light compared to a meat product. It is worth especially noting that this milk sauce is ideal for all types of side dishes. In this regard, it can be prepared for any family dinner, including a holiday one.
with sour cream and cream
Required ingredients:
- 30% heavy cream - 200 ml;
- freshly picked porcini mushrooms - 250 g;
- thick sour cream 20% - 300 g;
- wheat flour - 3 dessert spoons;
- onions - 2 pcs;
- hard cheese - 80 g;
- odorless sunflower oil - 35 ml;
- medium-sized sea salt - 1/3 spoon;
- dried basil - 1/3 spoon;
- fresh parsley and dill - half a bunch each;
- ground black pepper - 3 pinches.
Processing of main ingredients
In order for the sour cream to be as tasty and aromatic as possible, for their preparation you should use not only the named products, but also a vegetable such as It must be peeled in the amount of 2 heads, and then cut into thin half rings. You should also wash the porcini mushrooms, clean them of wormholes, scald them with boiling water and chop them into medium pieces.
Making milk sauce
Porcini mushrooms in sour cream will be much tastier if made together with milk sauce. This requires whipping the heavy cream vigorously and then adding wheat flour to it. Next, add thick sour cream, dried basil, grated hard cheese and chopped fresh herbs to the resulting mass.
Sautéing mushrooms
After all the main components of the dish have been processed and prepared, you should start frying the porcini mushrooms. To do this, you need to take a saucepan, pour 35 ml of odorless sunflower oil into it, heat it high, and then add onions and mushrooms. After mixing the ingredients together, you need to wait until they are slightly crusted. Next, they should be seasoned with sea salt and black allspice.
When the main products become soft and slightly fried, it is recommended to add previously prepared porcini mushrooms in sour cream in the form of a thick gravy, which can later be poured over the side dish, you should definitely wait for it to boil and boil for 4 minutes. After this, it is advisable to keep the milk goulash covered for another quarter of an hour.
How to serve correctly
Porcini mushrooms with sour cream, cream, cheese and onions are ideal for boiled pasta, spaghetti, mashed potatoes, buckwheat porridge, etc. This hearty, but at the same time light lunch should be served hot. It is also recommended to serve this dish with fresh wheat bread and a vegetable salad, which should preferably be seasoned with vegetable oil.
Useful advice for housewives
Fragrant porcini mushrooms can be cooked not only with onions, but also with such products as carrots, garlic, leeks, potatoes, etc. This dish can also be made as an assortment. That is, it is recommended to prepare gravy not only from porcini mushrooms, but also using champignons, chanterelles and oyster mushrooms.
I dare say that porcini mushrooms fried in sour cream (by the way, here there is a sponge cake with fruit on it), given our love for collecting them, give an amazing effect while eating. We agree that other upwoods are no less tasty in this dish. Therefore, we will not insist on the obligatory presence of porcini mushrooms in the fried form with sour cream.
To make our cooked mushrooms in sour cream (today there are two recipes, one of them with wine) worthy of attention, it is advisable to use small specimens. But we also use medium-sized, strong mushrooms, after cutting them into small pieces.
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.
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
Preparing mushrooms for baking
Before any cooking, porcini mushrooms must be collected/purchased and then prepared. Boletus mushrooms need to be washed, cleaned of dirt and debris, remove the film with a knife and wash again in a basin of clean water. In the process, it is important to once again check the mushrooms for the absence of false representatives of the fungal kingdom among them, and also make sure that there are no worm-bearing boletus mushrooms. This completes the general preparation of porcini mushrooms for further cooking.
Porcini mushrooms fried in sour cream and onions
Prepare porcini mushrooms in the same way as in the previous recipe.
Boil new potatoes. When serving, place porcini mushrooms fried in sour cream and onions in the middle of the frying pan, and place boiled potatoes of the same size along the edges and sprinkle with finely chopped dill. For 100 g of porcini mushrooms:
- 50 g sour cream
- 10 g butter
- 100 g potatoes
- 100 g onion
- dill
Fried porcini mushrooms in sour cream
Dry porcini mushrooms are washed well, poured with hot boiled milk, and allowed to swell so that the milk is completely absorbed.
Mushrooms are chopped, lightly fried with onions, poured with sour cream, and heated. When serving, fried porcini mushrooms in sour cream are sprinkled with green onions. Ingredients (per serving):
- 40 g dried porcini mushrooms
- 2 teaspoons oil
- 1.5 tbsp. spoons of sour cream
- 0.5 cups milk
- green onions
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.
White 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.
Scrambled eggs with fried mushrooms
Perhaps some onions, mushrooms and a few eggs can be found in every home. You can quickly prepare a delicious and satisfying dish from them. What ingredients are needed for this recipe? For two servings you will need:
- Two hundred grams of mushrooms (champignons are best).
- One hundred grams of onions.
- Two tablespoons of sour cream.
- Two chicken eggs.
- A tablespoon of butter and vegetable oil.
- A tablespoon of grated Parmesan.
- A pinch of salt.
To prepare fried mushrooms with eggs and onions, you can optionally use herbs, the remains of any hard cheese, frozen or fresh vegetables. Any variations to your taste will be appropriate.
Start by preparing the mushrooms. They must be thoroughly washed and cut into slices. Chop the onion too, after removing the peel from it.
Heat oil (vegetable and butter) in a frying pan. Add the onion and fry until translucent. Add chopped mushrooms to the pan. Fry for about six minutes, stirring occasionally. All excess liquid that appears during the cooking process should evaporate.
At this stage, you can turn on your imagination. Salt the mushrooms fried with onions and season to taste. Provencal or Italian herbs and a mixture of peppers are ideal for this dish. It will also be very tasty if you add a pinch of oregano. If desired, add slices of sweet pepper, tomato, or any frozen vegetables to the pan.
Beat the eggs a little with sour cream. Pour the mixture into the pan and stir several times. When the eggs are cooked, remove the dish from the heat. Place on plates and sprinkle with grated cheese. You can finish the scrambled eggs with mushrooms in the oven. Take a lot of any hard cheese and put it on top of the pan. Bake in the oven for a few minutes. This will create something similar to an Italian frittata.
Serve the fried mushroom eggs, garnished with chopped green onions, fresh vegetables, canned peas or corn. It also goes well with homemade salads and pickles.
