Oyster mushrooms in sour cream

Step-by-step cooking

1. Step 1:

   

   In order to cook oyster mushrooms in sour cream, prepare oyster mushrooms (fresh, elastic, "crispy"), fresh sour cream of any fat content (the main thing is that the sour cream is natural, fresh and high-quality), onions, finely ground salt, any greens to taste and optional, ground black pepper or any other spices to taste, as well as vegetable oil without a strong smell.

2. Step 2:

   

   Heat the vegetable oil in a frying pan (you can also add a little more butter to enhance and actualize the creamy taste of the finished dish). Onions should be peeled and cut into thin half rings. Put the chopped onion in a well-heated oil and fry, stirring the onion periodically, until translucent and golden.

3. Step 3:

   

   Wash the oyster mushrooms, cut off the doubtful areas in the place of attachment of the oyster mushrooms, perhaps one washing will not be enough. Let the water drain. Cut the mushrooms themselves into medium-sized slices. Very large pieces are not suitable, but you should not be too small either.

5. Step 4:

   

   Put the chopped mushrooms in a frying pan with the fried onions and, stirring regularly, fry the mushrooms for about 20-25 minutes over medium heat. A lot of moisture will have to evaporate, and the oyster mushroom slices will noticeably decrease in volume and go limp.

6. Step 5:

   

   Put sour cream, fine salt, ground black pepper or spices to taste in almost ready-made mushrooms (Italian or Provencal herbs will sound good in such a company). Stir, bring to a boil and simmer for just a minute or two. Remove from the heat.

7. Step 6:

   

   You can add any fresh herbs to taste to the finished dish. You can serve oyster mushrooms in sour cream in any form, both hot and chilled.