Composition / ingredients
Step-by-step cooking
Step 1:
How to put out mushrooms in sour cream in a frying pan? Prepare all the necessary ingredients and equipment for the preparation of this dish.
Step 2:
Start working with mushrooms. Wash the champignons, dry them a little and cut them into plates. For this dish, it is best to use small medium-sized mushrooms, since with them the dish turns out to be tastier, they themselves are more tasty or something.
Step 3:
Pour quite a bit of vegetable oil into the pan (you will need to use the main part of the oil later, directly during the frying process) and put it on the stove, heat it up. Then put the mushrooms in the pan and start cooking them over medium heat.
Step 4:
At this time, take care of the vegetables. Peel the onion from the husk and cut into either half rings or quarters, depending on the preferences and size of the onion. Just don't mince the onion, because it affects the taste of the dish as a whole. In this dish, it should be significant.
Step 5:
Peel the carrot with a vegetable peeler and grate it on a grater. I used a grater with medium holes, because this way the carrots will become softer and fry faster. But if desired, you can rub it on a large one.
Step 6:
When the liquid in the pan evaporates, add more oil and put the onions and carrots prepared for frying to the mushrooms. Mix the mushrooms with the vegetables and fry for 10-15 minutes. Do not forget to stir the contents of the pan periodically so that nothing burns and all the ingredients are evenly fried.
Step 7:
After that, put sour cream in the pan, season the dish with ground black pepper and salt.
Step 8:
Mix everything well again. Look at the consistency of the dish. If it turns out to be thick, then you can add a little water. Be careful, if you add too much water, you will already get mushrooms with gravy. So, simmer the dish for 5-6 minutes.
Step 9:
Stewed mushrooms in sour cream in a frying pan with onions are ready. Bon appetit!
Sour cream can be replaced with natural yogurt without additives.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Sour cream with 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
