Porcini mushrooms in sour cream

A very tasty, fragrant and hearty dish of porcini mushrooms! Gourmets should appreciate this dish. Porcini mushrooms, or boletus, are one of the most delicious mushrooms according to most mushroom pickers. From these fleshy, large mushrooms, you can cook a lot of delicious dishes. In taste and nutritional value, they are almost as good as meat. One of the most popular recipes is porcini mushrooms stewed in sour cream. If desired, this dish can be served as an independent one, it is hearty and nutritious, in principle does not require any additions, but it can be served with a side dish, potatoes, pasta or cereals are perfect.

Snezhana

Recipe author

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Composition / ingredients

servings:

Porcini mushrooms

300

Onion

Sour cream (15%)

150

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 3 g

Fats 61 % 11 g

Carbohydrates 22 % 4 g

124 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients for this dish. In the mushroom picking season, if you managed to collect some porcini mushrooms in the forest, of course, you do not need to deny yourself the pleasure of tasting this simple dish. We thoroughly wash the mushrooms, sort them out, and remove the wormy mushrooms. If the mushrooms are large, then they need to be cut into small pieces. Put the mushrooms in a saucepan and boil in salted water.
Step 2:
Cook for 30 minutes from the moment the water boils over medium heat. We throw the mushrooms into a colander, let the water drain well.
Step 3:
Peel the onion and cut into cubes. Pour vegetable oil into the pan. We warm it up. Put the cooked onion on the oil, fry it for 5 minutes.
Step 4:
Then we send the mushrooms to the onion, mix and fry them together over medium heat for about 5 minutes more. Then add salt, ground black pepper to taste. You can add a couple of leaves of laurel, it will give a pleasant aroma to the taste, after cooking the bay leaf should be removed. Fill the contents of the pan with sour cream. Sour cream is best used with a fat content of 15%. If the sour cream is thicker, then you can dilute it with a small amount of water.
Step 5:
Mix so that the mushrooms are completely in the sour cream sauce. Immediately mix everything and simmer the dish under the lid for about 15 minutes. Then turn off the fire, let it stand for about 15 minutes under the lid and you can serve it to the table, to taste and desire with or without a side dish, with fresh herbs and bread. Bon appetit!