Russian cuisine is popular around the world for its unique recipes for edible mushrooms such as boletus, boletus, champignons, and chanterelles. They are sold fresh, pickled, frozen.
Recipes for preparing honey mushrooms at home are varied: mushroom soups, cutlets, sauces, casseroles, etc. Many people like the recipe “Honey mushrooms in sour cream in a frying pan” in combination with eggs, meat, cheese, potatoes.
Recipes for fried honey mushrooms in sour cream.
Classic recipe
Few people know how to cook honey mushrooms with sour cream deliciously. This dish is one of the simple recipes that turns out to be a hearty and original side dish for main courses. To prepare it you will need:
- 1 kg honey mushrooms;
- ground black pepper - to taste;
- 110 g vegetable oil;
- 360 ml homemade sour cream;
- 100 g onions;
- salt to taste;
- Bay leaf.
Before preparing honey mushrooms, you need to properly clean them. Brought from the forest or bought in a store, honey mushrooms are forest mushrooms that are certainly processed, after which they are cooked or stored in the refrigerator, frozen or fresh.
Fresh edible mushrooms should be carefully sorted from rot and fruits damaged by beetles or other insects. It is unacceptable to eat such a product, so it is thrown away.
It is advisable to peel all mushrooms from the upper thin skin, because it is the habitat of various beetles.
Then pour the fruits into a bowl of water and let stand for 10 minutes so that the remaining debris floats to the surface. Wash the mushrooms well and allow excess liquid to drain.
After the first cleaning, they are put into bags and sent to the freezer for storage. However, the cooking process will require a second stage of processing.
Place the mushrooms in an enamel pan, fill it completely with water and put it on low heat to simmer for 15 minutes from the moment it boils. The resulting white foam is removed using a slotted spoon. Then the mushrooms are washed, and the liquid is poured out and not used for food, because it contains all the harmful impurities and insect remains.
Peel the onion, wash and chop into cubes.
In a hot frying pan with vegetable oil, fry the honey mushroom and add the onion. The ingredients are simmered until cooked, then add salt and pepper, add sour cream and mix.
Then simmer with the lid closed over low heat until the sour cream sauce becomes creamy. 10 minutes before cooking, add a bay leaf to the stewed mushrooms. At the end of cooking the dish, the bay leaf is removed, because it can kill all the taste and aroma.
The dish can be served as a side dish with mashed potatoes.
How to cook stewed honey mushrooms with sour cream and onions.
Honey mushrooms stewed with sour cream and onions
The recipe for stewed honey mushrooms with onions and sour cream is reminiscent of the classic one, but its difference is a large number of mushrooms, sour cream and spices. The sauce gives the mushrooms tenderness, softness, and a creamy milky taste.
Sour cream of any fat content is suitable for this recipe. It is permissible to mix it with half and half cream. If separated sour cream is used, then it is mixed halfway with store-bought sour cream, because homemade is particularly oily. To prepare the dish you need:
- 1.2 kg honey mushrooms;
- 30 g flour;
- 20 g parsley and dill;
- 255 g butter;
- 0.5 tsp. coriander;
- 550 g onions;
- 500 ml sour cream or heavy cream;
- 1 tsp. paprika;
- 5 cloves of garlic;
- 1 tsp. basilica;
- salt - to taste;
- Bay leaf.
Mushrooms are cooked in the form of cooking in a pan with water for 15 minutes. Then the liquid is drained, the fruits are poured into a colander and rinsed, allowing the water to drain.
In a dry saucepan, bring the mushrooms until the moisture evaporates, stirring all the time. Then add butter and fry until done.
The onions are peeled, washed, cut into half rings, sent to a frying pan with mushrooms until yellow, after which sour cream or cream is added, mixed with flour until smooth. Then add salt, pepper, coriander, paprika, basil, and bay leaf to taste.
Cover the pan with a lid and simmer the mushrooms for 20 minutes.
Garlic, parsley and dill are finely chopped with a knife and added to the rest of the products. Cook for another 5 minutes.
Serve the dish as a hot side dish with buckwheat, rice, wheat porridge, and mashed potatoes.
How to cook honey mushrooms with potatoes in sour cream.
A hearty dish of honey mushrooms with potatoes in sour cream
The recipe for fried honey mushrooms with onions and sour cream with the addition of potatoes is considered an independent second course, cooked in a saucepan. The recipe will appeal not only to the whole family, but also to guests. For cooking you need the following products:
- Honey mushrooms - 750 g.
- Potatoes - 750 g.
- Onion - 310 g.
- Ground black pepper - 2 g.
- Sour cream - 375 ml.
- Salt;
- Ground coriander - 1 g.
- Allspice - to taste;
- Vegetable oil.
The mushrooms are sorted, cleaned, soaked in cold water for 10 minutes, after which they are filtered, the liquid is allowed to drain completely and sent to a saucepan to cook for 15 minutes. Then strain through a colander, rinsing thoroughly with cold running water.
Potatoes are peeled, washed and cut into even strips and fried in vegetable oil. Sprinkle diced onion on top, add salt and bay leaf. The potatoes are fried until done.
Chopped onions are mixed with mushrooms and the specified spices. Then fry in a separate frying pan until golden brown.
Potatoes and fried honey mushrooms with onions are placed on the bottom of a stewpan with high sides. After this, sprinkle the dish with spices to taste, stir and add sour cream, stirring, and cover with a lid. Simmer over low heat for 25 minutes.
Serve hot, sprinkled with parsley.
Marinated honey mushrooms with sour cream in a slow cooker.
Recipe for porcini mushrooms with tomatoes and without flour
Sauce with tomatoes and sour cream is perfect for preparing porcini mushrooms. The highlight is the addition of fresh tomatoes and garlic; together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. A very interesting, tasty and unusual recipe.
- 450-600 grams of porcini mushrooms;
- 350 g fresh tomatoes;
- one large onion;
- several (1-3) cloves of garlic;
- sour cream, 4 tablespoons;
- vegetable or butter for frying.
How to stew pickled mushrooms with sour cream in a slow cooker?
For stewed mushrooms in a slow cooker, pickled mushrooms are used. It is generally accepted that pickled mushrooms and sour cream are incompatible, but this is not at all true. The dish is in no way inferior to fresh mushroom stew and has its own unforgettable taste. For cooking you need the following products:
- 740 g pickled mushrooms;
- 210 g onions;
- 4 cloves of garlic;
- 400 ml sour cream;
- 1 tsp. ground black pepper;
- salt to taste;
- 2 pcs. carnations;
- 0.5 glasses of milk;
- 55 ml vegetable oil.
Cover the bottom of the multicooker bowl with a thin layer of oil.
The pickled mushrooms are washed in cold water, filtered through a colander and placed in a slow cooker.
The onion is peeled, washed and chopped and placed in a bowl. The products are mixed and the “Frying” or “Baking” mode is turned on for 10-15 minutes.
Add chopped garlic, spices and sour cream to the mushrooms fried with onions. Then turn on the “Stew” or “Soup” mode, close the multicooker and simmer for half an hour.
When the liquid evaporates, add 0.5 cups of milk and simmer for another 15 minutes.
Stewed pickled mushrooms with sour cream sauce are served with pasta, mashed potatoes or rice.
Description of preparation:
Perhaps many have already tried this dish, only with fresh mushrooms, but believe me, pickled mushrooms in sour cream at home turn out no worse.
My mother prepared these mushrooms for me when frozen honey mushrooms were not yet sold in stores. If you make them and serve them with boiled potatoes or mashed potatoes, then this dish will have a unique summer taste; in the cold winter it’s hard to come up with something better than these mushrooms. Therefore, start preparing now so that in winter you can delight yourself with an amazing treat using this simple recipe for pickled honey mushrooms in sour cream. Purpose: For lunch / For dinner Main ingredient: Mushrooms / Honey mushrooms Dish: Hot dishes Diet: Diet food / Lenten dishes
Cooking fried honey mushrooms with sour cream: recipe with video
The recipe for honey mushrooms fried with onions and sour cream differs from other dishes in its ingredients. The addition of bell pepper, rosemary and fresh dill gives the dish a unique taste and aroma. For 4 servings you need:
- 900 g honey mushrooms;
- 350 ml sour cream;
- 170 g onions;
- 100 ml vegetable oil;
- 2 bell peppers;
- 3 g rosemary;
- 50 g butter;
- 25 g fresh dill.
Carefully sort the honey mushrooms, rinse under running water and cook in a pan of water for 15-20 minutes from the moment of boiling. Then drain the mushroom liquid and rinse the mushrooms under cold water.
Cooking fried honey mushrooms with sour cream.
The frying pan is heated, vegetable oil is poured in and the mushrooms are sent to fry.
In a separate frying pan, fry the bell pepper cut into strips until lightly golden brown, then add the onion (70 g), cut into small cubes. Fry vegetables for 5 minutes.
In a separate frying pan, fry mushrooms and onions (100 g) until light golden brown.
In a frying pan with high sides, combine fried bell peppers with onions and mushrooms, adding sour cream and butter. Then the products are mixed, covered with a lid and simmered for another 15 minutes.
Rosemary with bay leaf and salt to taste are added to fried honey mushrooms with sour cream in a frying pan. Different spices are used, for example, coriander or nutmeg, basil, etc.
Simmer the honey mushrooms for another 5 minutes, then turn off the heat and add chopped dill.
The dish is mixed and served with mashed potatoes.
Secrets of making delicious mushroom sauce
Honey mushroom sauce is a delicious addition to any side dish.
As you can see, to prepare a delicious honey mushroom sauce, nothing special is required. Time - no more than fifteen minutes, no hassle. But there are some tricks that are worth remembering to make the result of culinary experiments even better.
- Firstly, if you are preparing a sauce with the addition of dried mushrooms, do not forget to soak and rinse them thoroughly. If you don’t cook it enough, the mushrooms will be tough, and this will not give the sauce the desired tenderness. After you have soaked the honey mushrooms, you should rinse them through a colander and add salt.
- When you cook honey mushrooms, or any mushrooms in general, add a bay leaf. It will enhance the mushroom flavor, and the dish or sauce will turn out even better!
- At the end, simmer the sauce over low heat, but close the lid so that the mass does not evaporate. Otherwise the consistency will not be the same.
- Choose the fat content of sour cream or cream at your discretion. The fattier it is, the richer and more tender the sauce will be, but fat content adds calories, so it’s up to you to choose.
- You can also make a Lenten sauce from honey mushrooms by replacing cream or sour cream with tomato paste and adding the broth that remains after cooking the mushrooms. A little flour and you're done! But butter can also be replaced with vegetable oil. A great way to prepare a lean and tasty dish!
Try, experiment, and every time it will turn out better!
Cooking honey mushrooms with sour cream, cheese and garlic in the oven
Ingredients for the dish:
- 530 g honey mushrooms;
- 60 butter;
- 150 g hard cheese;
- 320 ml sour cream;
- 6 cloves of garlic;
- ground basil;
- 3 pcs. onions;
- salt;
- ground black pepper;
- ground coriander.
To prepare honey mushrooms with cheese and garlic in the oven, you do not need to have any special culinary skills. According to step-by-step instructions, preparing this dish will be easy for any novice cook:
- Cook the mushrooms for 15 minutes, then rinse under running water, allowing the liquid to drain.
- Place in a hot frying pan with oil and fry for 15 minutes over low heat.
- Then add salt and chopped onion and fry for 5 minutes.
- To prepare the sauce, add chopped garlic, spices and grated cheese to the sour cream.
- In a deep plate, combine garlic sour cream sauce with mushrooms, stirring until smooth.
- The mushroom mass is poured into molds or into clay pots and placed in a preheated oven to bake for 35 minutes at 200°C.
Served as a main hot dish.
How to stew honey mushrooms with sour cream and chicken breast.
Delicious spaghetti sauce in half an hour
- mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
- hard cheese 100 gr;
- a couple of medium onions;
- a few cloves of garlic;
- butter or sunflower oil 100 g;
- Art. spoon of flour;
- not very thick sour cream 150 g;
- greens (dill, parsley);
- salt, pepper, mushroom seasoning to taste.
Prepare mushroom sauce for spaghetti with sour cream:
- We rinse the mushrooms well under the tap, thoroughly rinsing under the caps, as most of the dirt accumulates there.
- Cut into strips, slices or cubes at your discretion and boil, lowering them into boiling water for five minutes. Then, using a colander, remove the mushrooms from the boiling water and let them dry thoroughly.
- Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place the onion in a frying pan, oil and sauté over low heat until half cooked. Then add the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
- Mix sour cream and flour and pour into a frying pan, add salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings of hard cheese. Stir constantly until the cheese is completely dissolved. The mushroom aroma of the sauce combined with a hint of cheese will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish. Bon appetit!
Honey mushrooms stewed with sour cream and chicken breast
Honey mushrooms with chicken and sour cream sauce, cooked in a saucepan, turn out to be both a satisfying and dietary side dish, because... Chicken breast, rich in proteins and nutrients, is used as meat. The dish is suitable as a side dish for porridge, potatoes or pasta.
- 630 g honey mushrooms;
- 2 pcs. onions;
- 325 g chicken breast;
- 3 tbsp. l. soy sauce;
- 25 g dill and parsley;
- 250 ml sour cream;
- 50 ml vegetable oil;
- 30 g ground paprika;
- salt.
Boil the mushrooms in water for 15 minutes, then rinse and strain. Then transfer to a frying pan and fry in vegetable oil with chopped onion until cooked.
Boil the chicken meat until fully cooked and cut into pieces.
Separately, mix onion half rings with salt, soy sauce and paprika. Pour this mixture over the boiled meat and marinate for 35 minutes, after which lightly fry the chicken.
Mushrooms are combined with meat and sour cream, then simmered for 25 minutes with the lid closed.
Serve as a side dish with porridge or mashed potatoes with herbs.
And now - to the table!
Remove the dish from the oven and let it cool slightly. Serve in portions as a separate hot dish, sprinkled with fresh herbs. The delicacy goes well with vegetable salads. You can serve white sauce in a separate bowl to pour over portions of honey mushrooms with potatoes in sour cream. Bon appetit everyone!
Details
Honey mushrooms are very tasty mushrooms, and if you pick them yourself, they are doubly tastier and healthier. During the mushroom season, many people like to go into the forest and pick mushrooms, because it is so much fun that you want to pick them again and again. Honey mushrooms are especially popular in the forest, and if you have collected a lot of these delicious mushrooms, consider our interesting and tasty recipes for making honey mushrooms. You can use both fresh and frozen mushrooms for cooking.
