Milk-Cap Mushrooms in Sour Cream Sauce
A delicious homemade recipe for milk-cap mushrooms in sour cream sauce! Volnushki (woolly milk caps) braised in sour cream can be served on their own or alongside a side dish. These are wonderfully tasty mushrooms with a zesty flavor in a garlic–sour cream sauce.
Vendetta
Recipe author
Milk-Cap Mushrooms in Sour Cream Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
3 g
Fats 59 %
10 g
Carbohydrates 24 %
4 g
114 kcal
GI:
100
/
0
/
0
- Sort the milk-cap mushrooms, rinse them, and boil them in salted water. 2. As the foam forms, skim it off and cook the mushrooms for 15 minutes. 3. Drain the mushrooms in a colander and rinse once more. 4. Set a skillet over the heat, add vegetable oil, and fry the chopped onion until golden. Stir in the minced garlic. 5. Add the mushrooms to the skillet, pour in the sour cream, and add salt, dry spices, and a little flour. 6. Cook for about 20–25 minutes, garnish with fresh herbs, and serve!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Volnovushki - 22 kcal/100g
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