Porcini Mushrooms in Sour Cream
A wonderfully tasty, fragrant, and hearty porcini dish! Any mushroom lover will appreciate it. Porcini — also known as boletes — are, in the opinion of most foragers, among the most delicious mushrooms out there. These meaty, good-sized mushrooms lend themselves to all kinds of great dishes, rivaling meat in flavor and nutrition. One of the most popular ways to cook them is braised in sour cream. You can serve this dish on its own — it's filling and satisfying and really needs nothing else — but it's also lovely with a side of potatoes, pasta, or grains.
Cooking method
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Step 1:
Gather the ingredients for this dish. In mushroom season, if you've managed to pick a few porcini in the woods, there's no reason to pass up the pleasure of this simple dish. Wash the mushrooms thoroughly, sort through them, and discard any that are wormy. If the mushrooms are large, cut them into smaller pieces. Put them in a saucepan and boil in salted water.
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Step 2:
Boil for 30 minutes over medium heat, timing from when the water comes to a boil. Drain the mushrooms in a colander and let them dry out well.
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Step 3:
Peel the onion and cut it into cubes. Pour the vegetable oil into a skillet and heat it up. Add the diced onion and fry for 5 minutes.
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Step 4:
Add the mushrooms to the onion, stir, and fry together over medium heat for about 5 minutes more. Then season with salt and ground black pepper to taste. You can toss in a couple of bay leaves for a pleasant aroma — just remember to fish them out once the dish is done. Pour the sour cream over the contents of the skillet. A 15% sour cream works best here; if yours is thicker, thin it with a splash of water.
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Step 5:
Stir so the mushrooms are fully coated in the sour cream sauce. Mix everything together and simmer, covered, for about 15 minutes. Turn off the heat and let it rest under the lid for another 15 minutes or so, then serve — with or without a side dish, as you like, alongside some fresh herbs and bread. Enjoy!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Porcini mushrooms fresh - 34 kcal/100g
- Fried white - 162 kcal/100g
- White pickled - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
