Champignons in sour cream in a frying pan - 7 step-by-step cooking recipes

Mushrooms have long been a traditional ingredient in Russian cuisine. They can be cooked in a frying pan, in the oven or in a slow cooker. You can find many recipes in cookbooks, but true gourmets love fried mushrooms most of all - with onions and sour cream. The publication will tell you how to prepare them correctly and in what variations.

Recommendations from experienced chefs

1. Sour cream has a neutral smell and taste, so it can be combined with various mushrooms. You can take frozen or fresh, whole or already cut into slices. It is best to prepare such a dish from champignons, chanterelles, boletus, boletus, honey mushrooms and porcini mushrooms. But you can take others to suit your taste.
2. When buying or picking mushrooms, pay attention to their appearance. They should not have dark spots or be old. Otherwise, there is a high risk of poisoning.
3. Lemon juice will help preserve the beautiful color of the mushrooms. But you shouldn't abuse it.
4. It is better to fry and cook mushrooms over low heat. This way they will retain their elasticity and be strong. Oyster mushrooms and champignons are only fried; they do not need cooking.
5. To prepare mushrooms, it is recommended to use butter rather than vegetable oil.
6. The finished dish cannot be stored for a long time. Within two days, toxic substances will begin to be released, which can lead to serious poisoning.

Recommendations from experienced chefs will help you prepare delicious and safe dishes. Don't neglect to follow the rules. Now you can move on to reviewing recipes with photos. Fried mushrooms with onions and sour cream are very tasty - be sure to try it!

Which mushrooms to choose

Both cowsheds and noble whites are used for preparing dishes at home. Which one you should choose is entirely up to you. In this matter, you can rely on both taste preferences and the availability of a particular type.

The most harmless mushrooms are oyster mushrooms and champignons, which can be “picked” in any supermarket: there are no tricks and you definitely won’t be poisoned by them. However, the same champignons do not have as rich a taste as, for example, boletus. You should not choose specimens of a dark shade (the optimal color of a champignon is white or slightly brown), or those with spots.

More common are boletus, boletus, aspen, and boletus, adding which to any dish you will get a wonderful result. They are distinguished from other mushrooms by their pronounced aroma and good taste. When choosing from noble specimens, it is worth considering the difference in structure. For example, the caps of boletus mushrooms have a characteristic crispness, while boletus caps (mostly more mature ones), on the contrary, “spread” a little during heat treatment.

Advice : it is better to choose young mushrooms, the flesh of which is quite elastic. Both when collecting and when purchasing, pay attention to the aroma of the product. It is distinguished by its bright saturation and in no case should it give off any dampness.

It is best to collect mushrooms yourself, away from places with high levels of toxins (highways, factories) or purchase them from trusted sellers who can guarantee purity. Also, when collecting, avoid mushrooms that you are not sure are edible. A smaller “harvest” is better than consequences such as poisoning.

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.

With wild mushrooms

The presented method of creating ancient food is basic, allowing you to master the nuances of cooking, come up with your own culinary delights for a full lunch or dinner, and use the dish as a light snack.

Preparation next.

Composition of ingredients

The table shows a list of products needed for cooking:

Step-by-step cooking process

Sequence of stages of cooking:

1. If the mushrooms are frozen, they need to be thawed, washed thoroughly, left in a sieve to rid the mass of excess moisture, then cut the product into small pieces.
2. Fresh mushrooms must be sorted, any remaining soil and leaves removed, and then kept in plain water to soak off any adhering debris.
3. Rinse the mass well, keep in a colander, then cut large mushrooms into small pieces, leave small ones in the same form.
4. Chop the onions into strips.
5. Fry the mushrooms in a frying pan with hot oil until the pieces are golden brown.
6. Add the prepared vegetables, season the placed ingredients with pepper and table salt, continue frying until the onion is transparent, stirring the ingredients occasionally.
7. Add fresh homemade sour cream to the mixture, mix everything thoroughly, wait for the sauce to start boiling, and immediately reduce the heating intensity.

All that remains is to simmer the aromatic mass over low heat, covered, for about 20 minutes.

What can I add?

It is recommended to supplement the recipe with garlic, which goes harmoniously with mushrooms. In this case, you need to take into account one important nuance - you need to add 2-3 chopped cloves at the last stage of the process before turning off the heat.

How to serve a dish

The hot treat should be placed on portioned plates and decorated with fresh herbs. You can serve the finished dish with a side dish, the best options being mashed potatoes, Italian pasta or buckwheat porridge.

Fried mushrooms with garlic, onion and sour cream

If you love spicy foods, be sure to check out this recipe for fried mushrooms and onions. It will require the following products:

• Fresh mushrooms - half a kilogram.
• Onions - one piece.
• Sour cream – 250 grams.
• Garlic – three cloves.
• Butter – 85 grams.
• Spices and salt to your taste.

First, finely chop the mushrooms and onions. Heat a frying pan over medium heat and melt the butter. Fry the onion on it until golden brown. Then add the mushrooms and simmer for another five minutes.

Add sour cream to the pan and stir. After about ten minutes, pepper and salt the dish, add chopped garlic. At this stage, you can add greens if desired. Mix everything and simmer for another minute. Serve fried mushrooms as a separate dish or as a sauce for a side dish.

With pork

Fried meat with mushrooms in sour cream is very tasty and satisfying. This dish can be prepared for lunch on weekends. The meat turns out very tender and soft.

What you will need:

• 500 g champignons;
• 700 g pork;
• 300 g onions;
• 200 ml sour cream;
• vegetable oil;
• salt;
• fresh herbs;
• freshly ground black pepper.

How to cook:

1. Wash the meat, pat dry with a paper towel, cut into small pieces.
2. Place the frying pan on the fire, pour oil on it, heat it up and lay out the pieces of pork.
3. Cover with a lid and cook, stirring occasionally, over low heat until juice appears and the meat changes color.
4. Fry until the liquid has evaporated and a light brown crust appears. Add salt to taste. Continue stirring from time to time to avoid burning.
5. Wash the champignons and cut into fairly large pieces.
6. Fry mushrooms in another frying pan in vegetable oil over medium heat.
7. Peel the onion and cut into half rings.
8. When the liquid in the pan with the mushrooms has evaporated, add the onion. Continue to fry over low heat while stirring until golden brown, then add salt.
9. Transfer the mushrooms to the frying pan with the meat, add ground pepper and sour cream. Stir and heat for 5 minutes over low heat, covered.

Fried mushrooms with onions and carrots

The products needed for this dish should be taken in the following quantities:

• Half a kilogram of mushrooms.
• One large onion.
• Medium carrot.
• 150 grams of sour cream.
• Sunflower oil.
• Pepper and salt.

First chop the mushrooms. If you have champignons, then just cut them into four parts. Grease a frying pan with butter and heat it up. Fry the mushrooms on it, cover with a lid and simmer for about ten minutes over low heat.

Meanwhile, peel and coarsely grate the carrots and finely chop the onion. Send all this to the mushrooms, stir and simmer for about five minutes.

Now add sour cream, spices and salt. Cook for ten minutes. If you want to get mushrooms with sauce, then remove the lid five minutes before the end of frying. If you like drier dishes, cook in an open frying pan for the last ten minutes.

Serve warm mushrooms fried with onions and carrots. They go great with mashed or oven-baked potatoes.

With chanterelles

There are more than 60 species of these mushrooms in nature, most of which are edible and beneficial to human health. Chanterelles are used not only for culinary purposes, but also for therapeutic purposes, including for weight loss.

Composition of ingredients

To create food you will need:

• ghee - 100 g;
• cherry tomatoes - 300 g;
• sour cream (fat content 20%);
• onion - 2 heads;
• chanterelles - 600 g;
• coarse salt, pepper - optional;
• vegetable broth - 2 tbsp.

Step-by-step cooking process

Food creation order:

1. Pre-treatment of chanterelles is a very delicate procedure, since these mushrooms are characterized by increased fragility. All raw materials need to be sorted, wormy specimens, if any, must be removed, and needles, twigs, and other debris remaining after collection must be removed.

2. Carefully transfer the mushrooms into a sink with water, leave in this form for 10–15 minutes, change the liquid several times, thoroughly cleaning the workpiece.
3. Cut the processed chanterelles into large pieces, place in a frying pan with hot oil, wait for the liquid to evaporate, then fry the mushrooms for about 15–20 minutes.
4. Chop the peeled onions into thin half rings.
5. Divide the tomatoes into halves or quarters.
6. Add the prepared vegetables to the rosy chanterelles, mix the ingredients thoroughly, and continue frying them.
7. Dilute fresh sour cream in vegetable broth, add table salt and other spices to taste, pour the resulting mixture over the products, and stir the resulting mass.

Chanterelle mushrooms fried in thick sour cream with chopped onions and tomatoes should be simmered for 10 minutes. over low heat.

What can I add?

The presented type of forest inhabitants goes well with carrots, sweet peppers, and Parmesan cheese. Any of these components individually or all together can be safely added to the recipe.

How to serve a dish

Polenta, rice, potatoes in any form are best as a side dish. The prepared thick mass, laid out on a piece of fresh white bread, decorated with sprigs of young herbs, will become the most delicious, nutritious and very appetizing snack.

Mushrooms with sour cream and fried potatoes

According to the recipe, prepare the following ingredients:

• Fresh mushrooms (for example, chanterelles) - three hundred grams.
• Medium bulb.
• Sour cream - three tablespoons.
• Potatoes - four medium tubers.
• Vegetable oil - five tablespoons.
• Butter - two tablespoons.
• Spices and salt.

Peel and chop the onions, mushrooms and potatoes. Add butter to a frying pan and heat over medium heat. Simmer the mushrooms until they release their juice and absorb it again. This will take approximately ten minutes. Transfer the mushrooms to another bowl. In the same frying pan, heat two tablespoons of vegetable oil. Fry the onion until golden brown.

Pour the remaining vegetable oil into another frying pan. Fry the sliced ​​potatoes, turning them occasionally. This will take approximately twenty minutes. When the potatoes are soft, pepper and salt them. Add mushrooms, onions, sour cream to the pan and mix well. Simmer over low heat for several minutes. Now you can eat fried mushrooms with potatoes and onions. The photo below demonstrates how the dish can be served.

How to fry frozen mushrooms

There is nothing complicated in preparing fried dishes from a semi-finished product - it does not even require preliminary defrosting. Simply place the mushrooms in a hot frying pan and, over low heat, wait until the ice disappears, the moisture evaporates, and then add additional ingredients.

If you still decide to defrost the product, then do it naturally and not in the microwave. If mushrooms are stored in large quantities, carefully chop off the required amount with a knife. Remember that regular defrosting is not good for frozen products.

Fried champignons with egg yolk

This recipe is very simple, but the results are excellent. The presence of egg yolk allows you to refine and soften the sour cream. The sauce itself envelops the mushrooms, giving them a richer and more delicate taste. Champignons can be successfully replaced with chanterelles or oyster mushrooms.

So, based on three servings, you will need the following products:

• 350-400 grams of mushrooms (champignons, oyster mushrooms or chanterelles).
• One onion.
• Three tablespoons of sour cream.
• One raw egg yolk.
• Three tablespoons of butter (or vegetable) oil.
• A small bunch of dill.
• Pepper and salt.

Where to start cooking fried champignons with onions? Peel the mushrooms, rinse, cut into small pieces or slices. Chop the onion the way you like: cubes or half rings. Fry it in a mixture of oils until golden brown, stirring. Then add the chopped mushrooms. Fry everything together for about fifteen minutes.

Pepper and salt to your taste. Pour in sour cream and simmer the dish until the liquid disappears. Turn off the heat and quickly add the egg yolk into the still hot mushrooms, stirring constantly. When serving, sprinkle the finished dish with chopped dill.

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.

Adviсe

To make the mushrooms tender, it is recommended to fry them in butter or ghee. You can use a mixture of creamy and vegetable, for example, olive.

Sour cream will add a slight sourness to the dish. If someone is not satisfied with this nuance, you can replace it with heavy cream.

To add flavor to the dish, various seasonings and herbs are used: bay leaf, dill, parsley, allspice, cloves.

You can add other ingredients to the dish. Various types of cheese go well with mushrooms, as well as meat - chicken, turkey, pork.

Fried mushrooms with white wine and sour cream

Also quite an interesting recipe for fried mushrooms with onions. You will need the following ingredients:

• Half a cup of any white wine.
• Half a kilogram of fresh mushrooms.
• One onion.
• Three hundred grams of sour cream.
• A piece of butter.
• Two cloves of garlic.
• Chopped greens.
• A tablespoon of flour.
• Pepper and salt.

Heat a frying pan over medium heat and melt a knob of butter. Add chopped mushrooms, onions and garlic. Simmer everything together for five minutes. Pour in the wine, add salt and season. Cook until the liquid has evaporated by half. Now add the flour, stirring constantly so that there are no lumps. Place sour cream and your favorite herbs in the pan. Stir again and simmer covered for about ten minutes.

With chicken breast

What to take:

• 300 g fresh champignons;
• 100 ml sour cream;
• 500 g chicken breast fillet;
• 200 g onions;
• 30 g vegetable oil;
• 100 g cheese;
• salt;
• pepper.

Fried mushrooms in sour cream with chicken breast - a complete hearty dish

How to cook fried champignons with sour cream, onions and chicken:

1. Wash the chicken fillet and pat dry with a paper towel.
2. Cut the meat into small pieces.
3. Grate the cheese.
4. Wash the champignons and cut into halves.
5. Remove the skins from the onions, wash, dry, and cut into halves of rings.
6. Heat a frying pan with oil, put the onion in it, fry for three minutes with constant stirring over medium heat.
7. Add the overcooked mushrooms and cook together while stirring over medium heat for about 6-7 minutes.
8. Place pieces of chicken in a frying pan, pepper, add salt, cover with a lid and fry over low heat for 15 to 20 minutes.
9. After this, add sour cream, grated cheese, mix and continue cooking for another 5 minutes under the lid.
10. Serve the finished dish hot with a side dish - pasta, potatoes.

Mushrooms with cheese in sour cream

According to the recipe, the following products are needed:

• Half a kilogram of fresh or frozen mushrooms.
• One large onion.
• Three-quarters cups of sour cream.
• Three hundred grams of cheese.
• A tablespoon of butter and olive oil.
• A tablespoon of flour.
• Salt and spices.

Cut the mushrooms into slices and the onions into half rings. Heat a frying pan with butter and olive oil. Add the mushrooms and simmer for about six minutes, stirring. Add chopped onion to the pan and stir. Cook until translucent (you can see what it looks like in the photo above). Add a few chopped garlic cloves to the fried mushrooms and onions if you like spicier dishes. Cover the frying pan with a lid. On the stove, reduce the heat and simmer the dish for another fifteen minutes.

Porcini mushrooms in sour cream fried in a frying pan

The porcini mushroom is the king of mushrooms. Maybe some will disagree with me, because the country is large and different forests have their own most delicious mushrooms. But it’s hard to argue that this is one of the most delicious noble mushrooms. I really love porcini mushrooms just for their taste and in my opinion they go almost perfectly with sour cream!

To cook porcini mushrooms in sour cream, you don’t have to immediately run into the forest. After all, at the moment when you read this recipe it may already be winter or spring, that is, not the season for collecting. But if you stocked up on dried or frozen mushrooms in advance, or purchased them in the store, then you will have no obstacles in cooking mushrooms in sour cream right now.

• You may be interested in: French-style meat in the oven. The most delicious recipes: with cheese, tomatoes, potatoes, mushrooms, pork, chicken, turkey and beef

To prepare you will need:

• 1 kg of mushrooms (you can not only white mushrooms, any noble mushrooms will also do)
• sour cream - 1590 grams,
• onions - 2 pieces,
• garlic - 1 clove,
• butter - 50 grams,
• salt, pepper, bay leaf to taste.

Preparation:

1. If you bought frozen mushrooms at the store, you can defrost them or start cooking them directly from frozen. If you are going to cook fresh, wash the mushrooms first.

Mushrooms are washed several times, in different water. Place the mushrooms in a large bowl of cool water and rinse thoroughly with your hands. Then drain the water and refill. If you salt the very first water, the remaining worms will crawl out of the mushrooms and float to the surface of the water.

2. The washed mushrooms must be boiled. Noble mushrooms are usually boiled once; some other types require two or more boils.

In our case, the mushrooms are porcini, so we cook them with salt once for about half an hour. Watch the process, mushrooms tend to foam during cooking and water constantly tries to escape onto the stove.

3. Cut the onion into quarter rings or smaller if you like and lightly fry it in a frying pan until light golden brown. Don't overdo it, as overcooked onions will ruin the flavor.

4. Cut the cooked mushrooms into medium-sized pieces. Then place the mushrooms in the frying pan with the onions and continue to fry them together, stirring well. Frying will take approximately 10 minutes. Determine readiness by the softness of the mushrooms, check the bark to suit your taste.

5. After 10 minutes of frying, add butter to the pan. It will not only help the mushrooms fry well, but also give it a delicate creamy taste. They say the best type of butter for mushrooms is butter.

When the oil has dissolved, fry for another five minutes, no more.

6. Now add sour cream to the mushrooms fried in a frying pan. Add at least 2 tablespoons. The more sour cream, the tastier and juicier the mushrooms will be. Stir the mushrooms thoroughly in the sour cream and simmer for just a couple of minutes.

Add salt and pepper to taste, you can add a bay leaf for flavor. Some people like to add fresh garlic at this stage.

I love it both with and without garlic, the taste is different, but both options are simply amazingly beautiful, each in its own way.

My mother, for example, also really likes to add fresh, finely chopped dill. All this is mixed, stewed and served hot on the table. I can’t help but agree that you won’t be able to drag anyone away from such a dish by the ears.

Mix everything and turn off the stove, do not let the sour cream evaporate too much. It makes a very tasty sauce and this is the biggest highlight of the recipe for mushrooms in sour cream.

Serve and try it quickly. Bon appetit!

On a note! There is a little secret in cooking mushrooms. Very often, after washing and cooking, mushrooms absorb too much water and it is difficult to immediately fry them with onions; they begin to stew in their “own juice.” Therefore, before mixing mushrooms with fried onions, place them in a separate frying pan without oil and evaporate all the water. Do this in small batches so that the bottom of the pan is barely covered. Then the water will have time to evaporate, and the mushrooms will not continue to cook. Place the mushrooms “dried” in this way with the onion and fry until cooked.

Fried mushrooms in sour cream sauce

This dish can be cooked in a frying pan or in the oven. As always, first of all we prepare fried mushrooms - with onions, spices, etc. Then you just need to make sour cream sauce, and then simmer all the products together. But first things first. What ingredients are needed to prepare this dish?

• Half a kilogram of mushrooms.
• One onion.
• A glass of sour cream.
• Two tablespoons of wheat flour.
• Two glasses of water.
• Five tablespoons of vegetable oil.
• Fifty grams of hard cheese (optional).
• Salt and pepper to your taste.

Peel, wash and cut the mushrooms into thin slices. If you have white ones, then chop them very finely. Remove the skin from the onion and cut into cubes. Fry the vegetable in a heated frying pan with oil. Then add the mushrooms and simmer over low heat for about half an hour. Don't forget to stir periodically.

Season the mushrooms fried with onions with pepper and salt. Add sour cream, stir and cook for about three minutes. In a separate bowl, combine flour with boiled cold water until smooth, so that there are no lumps. Add the resulting mixture to the frying pan with the mushrooms. Stir and cook for about six minutes. If the sauce is very thick, add a little more water.

You can optionally sprinkle grated cheese on top of the dish. If you do this, cover the pan with a lid for a few minutes. During this time, the cheese should completely melt. Serve with chops, peas, mashed potatoes or as a separate dish in tartlets.

Fried mushrooms in a slow cooker

To prepare fried mushrooms (with onions and sour cream) in a slow cooker, prepare the following ingredients:

• Half a kilogram of mushrooms.
• One onion.
• One carrot.
• Three hundred grams of fat sour cream.
• A tablespoon of flour.
• Vegetable oil.
• A pinch of ground black pepper (or other seasoning).
• Salt to taste.

Clean the mushrooms and wash them thoroughly. Cut into transverse slices so that their thickness does not exceed one centimeter. Pour a little vegetable oil into the multicooker bowl and add the mushrooms. Turn on extinguishing mode. If this is not available on the device, then a simmering, baking or casserole program will do. Cooking time for fried mushrooms with onions and sour cream in a slow cooker is twenty minutes. It is best to cook with the lid open so as not to overcook the contents. If you fry mushrooms for too long, they may lose their flavor and shape. In addition, with the lid open, the aroma of the dish will quickly spread throughout the kitchen, and family members will have an appetite.

So, set the timer, and in the meantime, peel and grate the carrots. With it, mushrooms will be more rich, tasty and healthy. Peel the onion too and cut into small cubes. When the timer goes off, transfer the vegetables to the bowl. Once the onions and carrots are soft, add sour cream. The device can now be covered with a lid.

Extend the timer by fifteen minutes. At this time, add flour to the gravy to thicken it. Be sure to add salt to the dish, season with black pepper or other favorite spices.

As you can see, after about forty minutes of stewing you will have a very tasty, tender and aromatic sour cream sauce with mushrooms ready. Serve it with boiled potatoes or mashed potatoes. Also, mushrooms prepared according to this recipe go well with rice and pasta.

If you and your loved ones love the gifts of the forest, be sure to take note of at least one recipe. Cooking fried mushrooms with onions and sour cream will not take you much time, especially if you take champignons or oyster mushrooms. Yes, you will have to tinker with wild mushrooms (for example, boletus mushrooms), but white ones will not cause so much trouble. Even a novice cook can cope with the task. In addition, the result exceeds all expectations - the delicate taste of the sour cream and mushroom dish is remembered for a long time. Good luck with your cooking and bon appetit!

Useful tips

The following culinary tips will help you prepare the perfect dish using traditional methods:

• To obtain high-quality food, you must use a thick-bottomed frying pan or container with a non-stick coating. Under no circumstances should you overcook the components of a dish until the smell of burnt food appears with a blackened color. Such a mistake cannot be corrected by adding aromatic herbs or other spices: the food will be irrevocably spoiled;
• To make the dish not only tasty and aromatic, but also safe for health, you need to choose the right mushrooms. Fresh specimens do not have wrinkles, signs of mold or other suspicious deposits. A quality product is smooth and durable, with a homogeneous and dry interior. The flabby nature of such components indicates the beginning of their rotting;
• the best fat in which it is recommended to fry mushrooms is butter/ghee. It is this product that helps create a wonderful taste that emphasizes the exquisite aroma of forest products;
• The age of the spore organisms is of great importance for preparing a tasty treat: the younger they are, the more healthy and nutritious the created food will be;
• mushrooms go best with pork. Portobello (a type of champignon), morels, boletus, boletus, and chanterelles are suitable for such meat;

• sour cream is characterized by a neutral taste, so the fermented milk product goes well with a variety of mushrooms - fresh or frozen, whole or divided into pieces of the desired size, pickled or salted;
• mushrooms, which have a rich natural taste and aroma, partially lose these properties during heat treatment. To enhance these indicators, it is advisable to include fresh/dried parsley, green onions, nutmeg, and Provençal herbs in the recipe;
• the ideal seasoning for any mushrooms are bay leaves, fenugreek, paprika, black/white pepper, coriander (cilantro);
• for such popular species of living organisms in home cooking as oyster mushrooms and champignons, even a slight presence of the selected spices is enough;
• saffron milk caps, porcini mushrooms and chanterelles have a very delicate and delicate taste, therefore they cannot tolerate even a slight excess of the amount of spices used. It is enough to season such a product with a pinch of sea salt and mild ground white pepper;
• mushrooms, pre-fried in thick sour cream with onions, even after heat treatment do not lose the difficult-to-digest vegetable protein contained in the composition. Spices are not only capable of enriching the taste and aroma of the created treat, but also provide a complex digestion process.

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 fry pickled mushrooms

If you have a jar or two of homemade rolls lying around in the pantry, then you can easily prepare a delicious dish from it, but it will be slightly different from the one that contains the fresh product. Do not forget that the marinating process includes the addition of vinegar, which adds a slight tang.

In order to fry such mushrooms, there is no need to cook them additionally - just rinse thoroughly under running water, preferably slightly warm. And after that you can follow any recipe.

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.

Similar dishes with mushrooms

A variety of serving options and simple combination with other products make this dish truly universal:

1. Fried porcini mushrooms with sour cream and suluguni are served as a salad, cold or warm with herbs.
2. With sour cream and onions, you can cook not only boletus mushrooms, but also chanterelles, butter mushrooms, moss mushrooms, honey mushrooms, and champignons.
3. A particularly tasty, appetizing hot mushroom dish is julienne, baked in special portioned molds in the oven. It can be prepared with chicken, rabbit, pork, ham, seafood, eggplant, zucchini, olives.
4. Dried porcini mushroom sauce is an unusual treat with a bright aroma, an interesting addition to pasta, buckwheat porridge, fried potatoes and even chips.

IMPORTANT! Preparing this sauce requires a significant amount of time, since preliminary preparation of the raw materials is necessary: ​​soaking and boiling.