Mushrooms with white wine in sour cream

Useful tips, interesting facts and tricks

• spices are best combined with nutmeg;
• to make dried mushrooms indistinguishable from fresh ones, it is enough to soak them in slightly salted milk for a couple of hours;
• mushroom soups are tastier the next day;
• do not forget to salt the dishes. Like eggs and fish, they require a lot of salt. But don't overdo it. Over-salt will spoil the taste of your dish. To correct the mistake made for the sauce, use flour; from side dishes, give preference to mashed potatoes and rice. You can also add sour cream or more mushrooms;
• when salting, add horseradish leaves and root to the jar. They prevent souring;
• before stewing in milk, boil them for about two minutes;
• when salting for aroma, add a branch of black currant, and for crunch - oak or cherry leaves;
• if the recipe contains several types of mushrooms (champignons, chanterelles, oyster mushrooms), then fry them together, it will be tastier and much more aromatic;
• all the mushrooms taste is located in the top layer, so do not overdo it while washing;
• in Japan, pine mushroom (matsuteik) is a delicacy;
• Japanese small mushrooms with a thin stem and a round cap (enoki or enokitake), due to their crisp texture, are usually used in soups and stews from meat;
• you need to fry over high heat. As soon as the mushrooms are browned, you can reduce the heat and bring to readiness.

Bon Appetit!

Detailed composition, per 100 g of ready-made dish: "Mushrooms with white wine in sour cream"

Mushrooms with potatoes and sour cream in pots

The dish will turn out to be especially tasty if you use not only porcini mushrooms, but also champignons.

List of required products:

• potatoes - 300 gr.;
• salt pepper;
• champignons - 150 gr.;
• porcini mushrooms - 150 gr.;
• frying oil - 50 ml;
• onion - 1 pc.;
• sour cream 10% - 100 gr.;
• Parmesan cheese - 50 gr .;
• broth - how much will go away during cooking.

Time spent on cooking: 1 hour ± 10 minutes.

Number of calories: contains 126.03 kcal.

Cooking mushrooms in pots:

1. Cut the mushrooms into slices, finely chop the onion, and cut the potatoes into small cubes;
2. Fry the salted potatoes in oil for 5 minutes;
3. In a separate frying pan, sauté the onions until golden brown;
4. Put mushrooms on the onion, pepper and salt. Fry for another 5 minutes;
5. In each prepared pot, put some mushrooms, and put a spoonful of sour cream;
6. Then lay out a layer of potatoes and again a spoonful of sour cream;
7. Spread the mushrooms again, a spoonful of sour cream and sprinkle with cheese;
8. ¼ fill part of the pot with broth;
9. We cover the lids and send to the oven (180C) for 45 minutes.

When serving, you can add pickled peppers to the finished dish.

Recipe "Fried morels in sour cream":

So, put morels in a bowl under running water to remove sand and earth. After rinsing well, soak in cold water for 1 hour. Stir the mushrooms occasionally with your hands, because you won't be able to wash off all the debris. It will settle to the bottom, so the water will have to be changed three times. After the mushrooms have boiled, boil them for 20 minutes. Then remove from the heat, drain the water (DO NOT USE ANYMORE), put the mushrooms in a colander, rinse well, pour hot water from the kettle and cook again. The water needs to be salted. Repeat this procedure two more times. Do not be afraid! MUSHROOMS WILL NOT LOSE TASTE. After you have done this procedure 3 times, the mushrooms should be squeezed out and left in a colander. Fry the onions in a small amount of vegetable oil, until golden brown, almost transparent. Put out of the pan into a separate bowl. Melt the butter in the same pan, fry the mushrooms in it, add the onion, while continuing to fry add 4 tablespoons of thick sour cream, taste with salt, add a little black pepper, reduce the heat, cover and simmer for 5 minutes. The dish is ready. Bon Appetit.

Recipe "Mushrooms in sour cream":

Rinse the mushrooms well, cut and boil in salted water. Cook for 5-6 minutes so as not to overcook.
! If you have oyster mushrooms or champignons, then you do not need to cook them! Oyster mushrooms, champignons can be fried immediately, I only boil forest mushrooms.

We discard the boiled mushrooms in a colander and let them drain.

Peel the onion and garlic.

Cut the onion into half rings.

Now we take our mushrooms and fry them in a pan. I repeat, if you have a pole or champignons, then you do not need to boil them, you wash them, cut them and immediately fry them.

Fry the mushrooms for 7 minutes and add the chopped onion. Salt, pepper and mix everything well. Fry for another 5 minutes, stirring occasionally.

Now we add sour cream to the mushrooms, I add a little more mayonnaise to the sour cream, but if you don't eat mayonnaise, you can do without it.

Cover with a lid and leave to simmer for 7-10 minutes, stirring occasionally.

Now the final step, while the mushrooms were stewing, I chopped the dill finely and divided it into two parts. Remove the lid, mix, add one part of the dill, mix again, pass the garlic through a press, mix and immediately turn off the heat.

Now we transfer the mushrooms to a bowl and decorate with the second part of the dill.

Our family also loves salted mushrooms in sour cream. We take a jar of salted mushrooms, open it and rinse it well, put it in a colander and leave it to drain. In the meantime, the mushrooms are flowing down, take the sour cream, put it in a bowl, add the garlic passed through a press and finely chopped dill, pepper everything well and mix. We put the mushrooms in a cup and fill with sour cream sauce, mix well and put in the refrigerator to brew for about an hour or more. Then we put it in bowls and on the table. It turns out very tasty.
Or else you can. Rinse the mushrooms, then in a colander, and peel the onions and garlic ourselves, chop the herbs finely. As soon as the mushrooms drain, we shift their saucepan and add the chopped onion in half rings to them, the garlic passed through a press, greens and fill with vegetable oil, mix everything well and put it in the refrigerator to brew. After an hour or two, you can serve it to the table.
Bon Appetit!

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Spicy mushroom caps

Despite the long list of products, a dish is prepared in half an hour, and the taste and appearance are no worse than in famous restaurants.

Required products:

• medium-sized mushrooms - 16 pcs.;
• olive oil - 2 tablespoons l .;
• finely chopped thin pieces of bacon - 2 pcs.;
• soft bread crumbs - 100 gr.;
• crushed garlic - 1 clove;
• chopped spring onion - 2 stalks;
• grated Parmesan cheese - ¼ st .;
• chopped parsley - 2 tbsp. l .;
• slightly beaten egg - 1 pc.

Cooking time for spicy mushroom caps: 30 minutes.

Number of calories: 100 gr. the dish contains 67.45 kcal.

Step-by-step cooking:

1. Preheat the oven to 240 С;
2. Cover the baking sheet with foil and grease;
3. Separate the hats from the legs;
4. Place the hats on a baking sheet, and finely chop the legs;
5. In vegetable oil, over medium heat, fry the bacon for literally 3 minutes;
6. Add chopped legs to bacon and fry for 2 minutes;
7. Put the mixture in a deep bowl and add crackers, cheese, parsley, onion and an egg. Mix;
8. Divide the mixture equally into 16 parts and put on hats;
9. Bake the appetizer for about 12 minutes, or until the mixture on the caps is slightly blush.

Meat with mushrooms in sour cream

We offer you to cook delicious meat, the taste of which will emphasize the sauce with mushrooms and sour cream. The dish turns out to be very tender, with creamy notes. Choose the meat to your taste. It can be pork, veal, and chicken.

Ingredients for cooking meat with mushrooms:

• Meat (pork or beef, veal) 500 g;
• Champignons 500 g;
• Onion 1 pc .;
• Sour cream 200 g;
• Flour 1 tbsp;
• Salt to taste;
• Ground black pepper 1 tsp;
• Any other seasonings and spices to taste;
• Vegetable oil for frying 5-6 tablespoons

Recipe for cooking meat with mushrooms in sour cream:

1. Rinse and dry the meat. Cut into small slices.

2. Heat vegetable oil in a skillet. Fry the meat in this oil, stirring occasionally, for 10-12 minutes.

3. Pour hot boiled water into the meat. Two-thirds of a glass of water is sufficient. Bring to a boil, cover and simmer over low heat for 30-40 minutes. If your water boils away, you can add fresh water.

4. Let's start making the sauce. Peel and cut the onions into half rings. Heat vegetable oil in a skillet and sauté the onion over medium heat until golden brown. Stir so that the onion does not burn.

5. Rinse and chop the mushrooms. It is not necessary to cut the mushrooms very finely. During the cooking process, they will significantly decrease in size. It is enough to cut them into 4 pieces if they are small.

6. Place the mushrooms over the fried onions, season with salt and pepper to taste. Simmer them for 10-15 minutes to let the mushrooms release excess moisture.

7. Add sour cream and flour to the mushroom mixture, mix. Pour the future sauce with a glass of hot water and bring to a boil. After boiling, cover the mushrooms with a lid, turn down the fire and simmer for for 10-15 minutes.

8. Pour the prepared sauce to the meat, stir and simmer for another 10-12 minutes. Correct the taste by adding salt as needed. Perfectly emphasizes the mushroom taste and aroma of simple garlic. Add just a couple of cloves of finely chopped garlic 5-7 minutes until tender.

This dish goes well with potatoes or crumbly boiled rice. Since the meat with mushrooms is very satisfying, vegetables or a light vegetable salad can be served as an addition. Bon Appetit!