Composition / ingredients
Cooking method
1. Sort out the mushrooms, wash and clean them from the films (you can leave them, but in this case it is better to wipe them well from the mucus).
2. Cut the prepared butter into large pieces, if the mushrooms are small, leave them whole. Soak in cold water with salt for 15 minutes.
3. Before frying, the mushrooms should be brought to a boil, then thrown into a colander and rinsed from the mucus.
4. Leave the mushrooms in a colander for 10-15 minutes to get maximum moisture.
5. Heat a frying pan with oil and lightly fry the finely chopped onion. The degree of roasting is up to transparency. The onion will come to readiness with mushrooms.
6. Send the boiled butter to the onion in a frying pan, mix gently and fry for 15 minutes on medium heat, stirring occasionally.
7. Add sour cream and salt to the mushrooms, mix, cover the pan with a lid and let the buttermilk in the sauce sweat a little.
8. Serve hot with potatoes or as a main course.
Bon appetit!
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 of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Butter - 23 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
