Composition / ingredients
Step-by-step cooking
Step 1:
How to put out mushrooms in sour cream in a frying pan? Prepare the products. For this recipe, I used a mixture of frozen forest mushrooms. You can take fresh, both forest and champignons. Take sour cream with a fat content of 20%, natural and high-quality, without vegetable additives.
Step 2:
Wash the mushrooms well. If they are not completely unfrozen, it's not a big deal. In a frying pan, when frying, they will melt. If your mushrooms have been frozen whole, then you will have to wait and cut them into small pieces after defrosting.
Step 3:
Peel the onion and cut into quarters of rings. Or small cubes, it does not matter.
Step 4:
Heat a couple of tablespoons of vegetable oil in a frying pan over low heat and fry the onion on it until transparent.
Step 5:
When this happens, send the mushrooms to the onion in the frying pan. Season them with salt and pepper, add seasonings if desired.
Step 6:
Stew the mushrooms depending on the variety. Some need more time, some less. I stewed on low heat under the lid for 20 minutes. Then add sour cream to the mushrooms.
Step 7:
Mix well and leave on the fire for another couple of minutes. You can add a little hot water to make the sauce not too thick. Serve ready-made mushrooms to the table. Mashed potatoes, buckwheat or pasta are perfect as a side dish. Enjoy your meal!
Porcini mushrooms are the tastiest of all, of course. Also good for this dish are aspen and podberezoviki. Chanterelles will turn out not only delicious, but also beautiful. If you don't have any forest beauties, then cook mushrooms in sour cream.
This recipe is great for fresh, not frozen mushrooms. Before roasting with them, you will need to perform a number of actions.
First, the mushrooms must be cleaned of dirt and sand. Mushrooms are not advised to wash, it is enough to wipe them with a cloth, removing garbage. When washing, mushrooms absorb water like a sponge and lose their taste qualities.
Next, the mushrooms should be cut, sorting the wormy ones at the same time.
Then fresh mushrooms should be boiled. This is done in order to extract all harmful substances from the mushrooms, because they grew in a natural environment. That is why champignons and oyster mushrooms are not boiled, but immediately fried, and sometimes simply pickled and eaten almost raw. Only after preliminary heat treatment mushrooms can be fried according to this recipe.
It will be very tasty if you add thyme to the mushrooms when frying, dill is also good friends with them.
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
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.
To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Frozen mushrooms - 23 kcal/100g
