False Morels Stewed in Cream
A springtime delicacy — try cooking false morels. They're delicious! Many people say false morels are inedible and best avoided altogether, but we gather them in April and May and happily eat them in all sorts of tempting dishes. What could be better than fresh mushrooms straight from the forest? Of course, they have to be prepared properly first, and the process is fairly labor-intensive — but it's well worth it.
Swetlja4ok
Recipe author
False Morels Stewed in Cream
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 %
3 g
Fats 54 %
7 g
Carbohydrates 23 %
3 g
92 kcal
GI:
100
/
0
/
0
- False morels must be prepared correctly, since they're believed to contain dangerous toxins when raw. If you have any doubt that you can do it right, it's better to skip this dish. So, start by washing the mushrooms thoroughly, then cut them in half or into quarters and soak in salted water for half an hour. When the time's up, drain the water and transfer the mushrooms to an appropriately sized pot. Cover them with clean water, set over high heat, and bring to a boil. Drain the mushrooms in a colander and rinse thoroughly under running water, squeezing lightly. Return them to the pot, cover with fresh water again, bring to a boil, and cook for at least 15 minutes over medium heat. Drain and rinse once more, then cook again for 45 minutes over moderate heat. Drain a third time, wait for them to cool a little and the excess liquid to drip off, then squeeze them out. While the mushrooms cool, peel and chop the onion and fry it until golden in the vegetable oil. Cut the mushrooms a bit smaller, add them to the onion, and stir. At this point, sprinkle the mushrooms with ground black pepper (freshly ground is ideal), add a pinch of nutmeg, the butter, the cream, and a little milk (or water). Stir and simmer everything together for about 10 minutes. Add salt if needed. The mushrooms are ready. Serve with your favorite side. Enjoy!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream, 20% fat - 300 kcal/100g
- Cream, 10% fat - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Nutmeg - 556 kcal/100g
- False morels - 24 kcal/100g
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