What to cook from dry milk mushrooms. Fried milk mushrooms with scrambled eggs

A very good option for a cold appetizer for any holiday would be pickled mushrooms. The process of preserving them is simple if you know how to prepare milk mushrooms for the winter. This variety of mushrooms is considered primordially Russian; all types are found in the forests, which can easily be found in any supermarket.

How to cook milk mushrooms for the winter

Cooking pickled mushrooms requires initial preparation of ingredients. The procedure consists of several steps that should not be skipped. Milk mushrooms must go through a stage of careful selection and cleaning so that no dirt or debris gets into the marinade. Next, they should be soaked well throughout the day. Below we will describe in detail how to properly marinate milk mushrooms.

How to clean mushrooms

The stage of cleaning an edible mushroom consists of two parts. First, you should carefully sort through all the milk mushrooms, eliminating obviously overgrown, worm-eaten mushrooms or those that seem inedible to you. Sort by size, because it is believed that small mushrooms are much tastier. Next, thoroughly clean them of dirt, rinse, and wipe with a washcloth or toothbrush with soft bristles. If you soak them for at least 1 hour before doing this, all the debris will be removed more easily.

Soaking milk mushrooms

You can start soaking before cleaning, but more often this happens after. As a rule, cold water is used for this, in which 10 g of salt is added for each liter. Change the fluid frequently, the duration of the procedure is at least 2 days. You can speed up the process of removing lactic acid, which is released during soaking, by boiling it. To do this, boil the mushrooms 3-4 times for 20 minutes in a large volume of salted water, then rinse them thoroughly.

This method of accelerated soaking has one significant drawback - milk mushrooms cease to be crispy, and this is one of the properties that is so valued by housewives and guests. At the end of soaking, it is necessary to rinse the workpiece well under running water. These preparations will be enough to move on to your chosen recipe for preparing delicious homemade mushrooms.

Recipes for marinade for mushrooms for the winter

As a rule, the marinade is not prepared separately for this dish; it is used directly during preservation. For this component, different ingredients can be used, according to the recipe you choose. Below is an example of preparing a base based on 1 liter of water. The preparation itself will take no more than 10 minutes. You will need:

sugar – 16 g;
water – 1 l;
bay leaf – 3 pcs;
vinegar – 40 ml;
black pepper (peas) – 8 pcs.;
salt - to taste.

Canning milk mushrooms

The process of preparing salted mushrooms for the winter is very simple. They are well suited for a feast that requires a cold appetizer. The ingredients themselves are completely inexpensive. The cooking method is as follows:

Ingredients:

milk mushrooms (black/white) – 5 kg;
coarse salt – 150 g;
dill umbrellas – 2-3 pcs.;
horseradish leaves – 2 pcs.;
currant and cherry leaves - 10 pcs.

Preparation:

Prepare the ingredients, clean well, rinse the food, get rid of bitterness.
Place cherry and currant leaves along with part of the dill at the bottom of the pickling pan.
Add the mushrooms, caps down, in a single row.
Add salt at the rate of 30 g (one tablespoon) per 1 kg of milk mushrooms.
Next is another layer of mushrooms with dill, salt. Add all the salting like this.
Place horseradish leaves on the very top, cover with a clean cloth, cover with a flat dish and place something heavy on top for pressure.
Place the pickling in a cool place for 40 days.

Recipe for pickled milk mushrooms for the winter

There are many ways to marinate milk mushrooms using various ingredients. The choice of composition depends solely on the preferences of family, friends and you. The complexity of replacing some components does not change, so you can safely experiment, for example, you can marinate 2-3 jars according to the classic version, and 2 jars each with spices and cinnamon. Below we describe in detail how to prepare black and white milk mushrooms according to popular recipes.

Classic recipe for pickling milk mushrooms

Below is the most common option for how to pickle milk mushrooms, which is called classic. As a rule, most housewives use it as a proven way to please the taste preferences of most people. To prepare you need to prepare:

salt – 40 g;
water – 2 l;
vinegar – 20 ml;
allspice black pepper – 10 peas;
bay leaves – 8 pcs.;
dried clove buds – 10 pcs.;
mushrooms – 4 kg.

Preparation:

Well-washed milk mushrooms need to be boiled for 15 minutes in a saucepan.
Drain the water, transfer the workpiece to a clean container, add liquid.
Place pepper, salt, vinegar, cloves, and bay leaf in a bowl.
Place the pan on the fire and boil the preparation for 20 minutes in the marinade. During this time, you can sterilize the jars.
Place the ingredients in prepared containers and cover with nylon lids.
The jars should cool in the room, after which they can be placed in the basement. They will be ready for use in 5 days.

Spicy pickled milk mushrooms for the winter

If you already know how to marinate milk mushrooms using the classic method, you can try something new - spicy mushrooms. This type of cooking has its own specific taste and can become a highlight on your holiday table. To marinate you will need:

sugar – 20 g;
mushrooms (any type) – 2 kg;
salt – 60 g;
cherry leaves - 2 pcs.;
water – 3 l;
currant leaves, laurel leaves – 2 pcs.;
garlic – 3 cloves;
cloves – 2 pcs.;
black hot pepper (pot) – 2 pcs.;
table vinegar – 20 ml.

Cooking method:

Carefully sort out the milk mushrooms, soak them for 2 days, changing the water. Large mushrooms should be cut.
Process liter jars for 15 minutes and prepare the lids.
Dissolve 1 spoon of salt in 2 liters of water, boil all the mushrooms in it for 20 minutes after boiling. Any foam that appears should be skimmed off.
After this, you need to rinse the contents of the pan well under running water. At this time, prepare a marinade of 1 tablespoon of sugar, 2 tablespoons of salt and 1 liter of water. Put it on fire.
When the marinade begins to boil, add all the leaves, cloves, peppers and the preparation to it.
Boil the contents for 15 minutes, at the 10th minute add the garlic, which you have previously cut into thin slices.
Place the hot mushrooms in the jars and tamp them down with a spoon (carefully).
Pour 10 ml of vinegar into each container.
Fill the workpiece with boiling marinade to the edges of the jar, close them with the lids.
Wrap the container in a warm blanket and turn it upside down. After a day, you can put them away in the cellar or pantry.

How to marinate milk mushrooms with cinnamon

Black mushrooms are suitable for this recipe, but if white ones are available, you can use them too. Below is a way to marinate milk mushrooms with cinnamon. You will need:

bay leaf – 3 pcs.;
water – 2 l;
allspice - 3 peas;
salt – 20 g;
vinegar essence – 10 ml;
cinnamon - half a stick;
milk mushrooms – 1 kg;
citric acid – 3 g.

Preparation

Before marinating, you should thoroughly clean and cut the milk mushrooms.
Sterilize cans and lids.
For 15 minutes, boil the milk mushrooms in a liter of salted water, adding the entire amount from the recipe. Skim off the foam periodically.
Transfer the workpiece into a colander, wait until the water drains, there is no need to rinse.
Cook a marinade from the remaining amount of water and vinegar, also add cinnamon, bay leaf, and pepper.
Add milk mushrooms to this brine for 20 minutes.
Remove the cinnamon and place it in the bottom of the canning container. Place the dough on top and press down gently with a spoon.
Add citric acid and add marinade.
Cover the jar with a lid and place in a saucepan with water, sterilize for 30 minutes.
Screw on the lids, cover with a blanket and place upside down.
After a day, you can put them away in the pantry or basement.

Preparing milk mushrooms for the winter with onions and tomatoes

Some housewives decide to marinate milk mushrooms with onions and tomatoes. This combination gives the dish a spicy taste, because these products harmonize well with each other. You can make preparations at the same time you close the tomatoes. To marinate milk mushrooms you will need:

water – 3 l;
mushrooms – 2 kg;
onions – 1 kg;
salt – 60 g;
vinegar essence (70%) – 20 ml;
vegetable oil – 100 ml.
tomatoes – 1 kg.

Preparation

Cut the raw soaked and washed milk mushrooms, then boil them in 3 liters of water with two tablespoons of salt. Keep on fire until the mushrooms begin to fall down.
Remove the workpiece and dry it.
Pour boiling water over the tomatoes, remove the peel, and chop coarsely.
Peel the onion and cut into half rings.
Pour oil into a saucepan, add milk mushrooms, salt to taste, and fry for 10 minutes. Take it out and put it in a saucepan.
Separately, fry the onion until golden brown, add it to the base.
Fry the tomatoes until soft, add to the rest of the ingredients.
Pour vinegar into the pan, simmer the salad for 30 minutes over low heat, stir regularly so that the food does not burn.
Place all the contents in jars, roll them up, wrap them in a blanket and let cool.

Video: how to pickle white milk mushrooms

Each type of mushroom has its own culinary properties: some are best marinated, others are best served fried or stewed. But it is preferable to salt milk mushrooms. In the old days, they were even considered the best for pickling and were stored in barrels for the winter in this form. But this does not mean that there are no recipes for preparing boiled, pickled, pickled milk mushrooms and many others. Everyone can choose a dish to their liking.

Distribution and collection features

The distribution areas of milk mushrooms are deciduous or mixed forests: birch, birch-pine, with linden undergrowth. The comfortable soil temperature required for their growth and reproduction is from +8 to +11°C. Therefore, they are practically not found in the south of Russia and Europe, preferring the northern regions of the temperate climate zone.

Milk mushrooms grow in July - September. If the weather is warm and rainy, they can occur in early October. They don’t like heavy rains; mushrooms quickly deteriorate after it. They also do not like long dry weather, but appear after a long drizzling “mushroom” rain. Milk mushrooms grow in large groups. If one mushroom is found, a whole family of them is sure to nest somewhere nearby, camouflaged by a dense cover of fallen leaves or pine needles.

Adult milk mushrooms can reach enormous sizes. The cap, with a diameter of 5 to 20 cm, looks like a funnel on top and has a wet surface. The stem is cylindrical, smooth, its height is up to 8 cm, its diameter is up to 5 cm. The color of the cap depends on the type of mushroom. It can be yellow, white and even black. When broken, it releases a caustic white juice, which, when exposed to air, quickly acquires a sulfur-yellow color. At the bottom, the cap consists of white wide plates.

Not all milk mushrooms are edible. Camphor milk mushroom is especially dangerous, or camphor milkweed, which can be seriously poisoned if it accidentally gets into a basket. Its special characteristics: a brown cap with sparse yellow plates, the place where it breaks immediately darkens. But, fortunately, it is rare.

General cooking rules

Next, wash the boiled mushrooms under a water tap and use a colander to drain off excess liquid. The marinade is prepared by dissolving salt and sugar in 1 liter of water. Place the prepared solution on the stove, bring to a boil and pour in the mushrooms and all other ingredients of the recipe, excluding vinegar and garlic. The mixture is boiled for half an hour and a few minutes before the process is completed, finely chopped garlic is thrown into it.

The prepared mushrooms are placed in jars, compacted tightly, vinegar is added and the marinade is poured over. Finally, the jars are rolled up with steel lids and, after allowing to settle for 24 hours, they are hidden in a pantry, cellar or basement.

Ingredients:

milk mushrooms - 4 kg;
water - 4 l;
salt - 90 g;
sugar - 30 g;
bay leaf - 3 pcs.;
currant leaves - 3 pcs.;
cherry leaves - 3 pcs.;
garlic - 5 cloves;
black pepper - 3 peas;
cloves - 3 pcs.;
vinegar 9% - 30 ml.

On October 7, the alcohol summit “Moonshine Davos” took place at the Pirogovo Resort. The event brought together those who love and know how to make moonshine, as well as those who love and do not necessarily know how to use it.

Milk mushrooms (black, white, real) - photo, description

Milk mushrooms belong to the Russula family, to the genus Lacticaceae. These are representatives of the fungal kingdom that have been sufficiently studied in many respects. All mushrooms belonging to the laticifers are distinguished by the presence of milky juice, a kind of pulp that crumbles easily. The taste varies from sweetish-mushroom to bitter and pungent, which makes some representatives conditionally edible mushrooms. About 20 species of milk mushrooms are the most common and well studied.

Black milk mushroom (Gypsy, Nigella, Chernysh, Varen) belongs to category 2 conditionally edible mushrooms. Like all milk mushrooms, it can reach large sizes. The cap grows up to 20 cm in diameter. The black breast has a funnel-shaped cap, the edges of which are curled. The skin becomes sticky when wet. The color can vary from dark olive to dark brown. The center is usually darker in color than the edges. The pulp is brittle, dense, and turns gray when broken. The juice is white, abundant with a pungent aftertaste.

The plates descending to the stem, branched, thin, often located. The leg can reach 8 centimeters in length and up to 3 centimeters in diameter. It usually tapers downward, smooth, and sticky. The color is the same as the hat. In young mushrooms it is dense, in mature ones it is loose and hollow. Loves bright places in mixed forests. It often grows in groups among moss, in the grass near forest roads in birch forests. White milk mushroom (white milk mushroom) is radically different from black milk mushroom. And the differences are not only in color, but also in size. The cap of the white milk mushroom reaches 8 cm in diameter, depressed and slightly darker in the center. The skin of young mushrooms is white and highly pubescent, while that of mature mushrooms is closer to pink (yellow) in color. It feels sticky to the touch. The pulp is white, dense, the smell is weak. The milky juice is white, abundant. The stem of the porcini mushroom reaches 4 cm in height and 2 cm in diameter. Cylindrical in shape, tapering towards the base. Mature mushrooms are hollow. The color is the same as the cap or a little darker. The plates are descending or adherent, narrow and frequent. Young mushrooms are white, mature mushrooms are cream or yellow. This species is often confused with pink moth. But the pink wave has a more saturated cap color and concentric zones. In addition, this species of milkfish is more squat than the white milk mushroom.

Pickled white milk mushrooms

Cooking method: how to cook pickled white milk mushrooms.

500 g potatoes

4-5 pcs. carrots

4-5 pcs. tomato

2-3 pcs. Luke

3 cloves garlic

vegetable oil, bay leaf, spices, salt.

Preparation:

Wash the salted milk mushrooms and cut into strips (there is no need to rinse the pickled ones). Cut the potatoes into cubes, grate the carrots on a coarse grater, fry in vegetable oil, finely chop the onion and also fry (separately from the carrots). Scald the tomatoes, remove the skin, cut into cubes. Place the food strictly in layers: milk mushrooms - onions - potatoes - carrots - tomatoes. If there are a lot of products, then alternate the layers in the same sequence. Fill with water so that the top layer is covered with it. Put on the fire, from the moment of boiling, reduce the heat to low, add salt and simmer under the lid for about 15 minutes. Then add bay leaf, garlic and spices and simmer over low heat for another 5 minutes, remove from heat and keep covered for at least 20 minutes. This recipe can be adapted for a slow cooker: lay out the ingredients in layers, add all the spices and put on the “Stew” mode for 1 hour.

Very interesting, “winter” pie with milk mushrooms and sauerkraut.

Ingredients:

For the test:

3 stacks flour

3-4 tbsp. drain oils

40-50 g yeast

For the filling:

500 g sauerkraut

300 g mushrooms

1 onion

Preparation:

Prepare the dough using the sponge or straight method and let it rise. Wash the cabbage and simmer covered. Add 1 tbsp. butter, chopped milk mushrooms, chopped onion sautéed in oil. Stir, add salt if necessary, and simmer until done. Cool. Divide the risen dough into two unequal parts and roll out to the size of a baking sheet or mold. Place the larger part on a baking sheet, put the filling on it, put the smaller part on top, pinch the edges, and let it rise for half an hour. Bake in the oven with medium heat.

Happy “hunting” for milk mushrooms and bon appetit!

Larisa Shuftaykina

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Salted milk mushrooms, preparation. step-by-step recipe from gastronom.ru

Tatyana 10.20.2012 20:03:26 You can also soak them in a plastic container (if it is plastic for food products). I have been salting milk mushrooms for many years. My grandmother salted them in an oak barrel, and I have ceramic ones. I store them on the balcony, and if It’s already frosty, then I transfer it to jars (what’s left at this point) and store it in the refrigerator. During the salting process, milk mushrooms become dark cherry in color, and the brine may be a little grayish. A cloth under pressure must be washed once a week or a new one must be put on. If the milk mushrooms are over-salted, then they can be soaked in water or milk. When salting, I always add currant leaves, cherries and dill umbrellas, and this year I also added a horseradish leaf, I’ll see what happens.

You don’t need to be a genius in the field of network technology to find out how to pickle milk mushrooms for the winter using hot and cold methods. These mushrooms are white beauties waving their caps in forest clearings.

As practice shows, collecting them is difficult. When they are young, it is difficult to find. Sometimes it feels like they are playing hide and seek with us. And while mushroom pickers are looking, milk mushrooms make their way to the surface, overcoming a layer of moss and fallen leaves.

When sorting mushrooms collected in the forest, select strong and small milk mushrooms and pickle them in the way you like. We looked at hot salting technology. Now let's talk about the cold method.

It is noteworthy that dry and fresh milk mushrooms are salted in the same way. Therefore, I recommend placing the main emphasis on soaking. The procedure is extremely important. Before you start pickling, clean and rinse the mushrooms well, as there is no need to boil them. Using brushes, sponges and pipe cleaners will help make the task easier.

Ingredients:

milk mushrooms – 5 kg
salt – 500 g
dill tubes
horseradish leaves
currant and cherry leaves
garlic

Preparation:

Place the peeled and washed mushrooms in a glass or enamel bowl. A wide saucepan, basin or bucket will do.
Fill the milk mushrooms with water and cover with a large plate. Place pressure on top, then take it to a cool place for three days. Change the water several times daily.
After 72 hours, remove the milk mushrooms from the pan, sprinkle with salt and place in containers in which they will be salted.
Make a bed of horseradish and garlic between layers. When the container is full, cover with gauze folded several times. Place horseradish leaves and remaining herbs on top of the cheesecloth.
Place a weight on the circle, which will hide the mushrooms in the brine.
Place the dishes in the cellar for a month. During this period, keep an eye on everything. The brine should always cover the milk mushrooms. Of course, if you don’t want the mushrooms to become moldy.
After the time has passed, transfer the milk mushrooms to jars without rolling up the lids. Store in a cool place.

This pickling technology allows you to prepare clean and snow-white mushrooms. They are used to prepare cutlets, appetizers, caviar or salads.

The benefits and harms of milk mushrooms

In conclusion, I will add a few words about the benefits and harms of milk mushrooms. This mushroom grows in Siberia, the Urals, Belarus and Kazakhstan. Very rare in deciduous forests. The European population knows practically nothing about the benefits and harms. As for our country, here milk mushrooms are considered the best representatives of the mushroom kingdom. And this is not without reason.

The benefits of tasty and aromatic milk mushrooms exceed meat. They contain more protein than animal foods. They are salted and pickled, and eaten with onions and sour cream.

People suffering from tuberculosis know about the invaluable benefits. This mushroom neutralizes the pathogenic bacillus. Regular use helps get rid of urolithiasis and kidney failure.

This natural antibiotic is used to treat serious illnesses. Mushrooms contain many vitamins. They are a source of riboflavin and thiamine. It's no surprise that they are used in the pharmaceutical industry.

Harm is caused by improper preparation. Milk mushrooms contain milky juice, which causes poisoning. Careful processing removes toxins. That is why it is recommended to wash mushrooms thoroughly and soak them thoroughly at home.

A festive table with milk mushrooms on it will never be boring and monotonous. This product alone can appear before its fans in a variety of roles. Such forest mushrooms can be very tasty or pickled for the winter, but with no less success they are eaten in the form of pies, pies, dumplings, dumplings, all kinds of sauces and other delicacies. In many families, recipes for preparing milk mushrooms are passed down from generation to generation so as not to lose the secrets of truly tasty and healthy dishes.

If you don’t know how to cook milk mushrooms, you shouldn’t experiment without a minimum amount of knowledge. Improper processing of the product can cause serious stomach problems, but experienced chefs create truly ingenious dishes from these mushrooms that are simply impossible to tear yourself away from. Let's look in more detail at how to do everything right.

Cooking white milk mushrooms at home should begin with freeing the forest gifts from large leaves and insects, and also sorting them by size.
When the debris has been removed, the mushrooms need to be placed under running water, which will knock out some of the dust, dirt and sand from the mushrooms.
If the surface of the food is covered with dark spots or worms, they must be thoroughly scrubbed with a special brush and trimmed with a knife. These mushrooms cannot be used for pickling, but they can be an ideal addition to pies or fried potatoes.
After washing, the milk mushrooms need to be placed on the bottom of a special soaking container, legs up, and filled with cold salted water. It needs to be changed several times a day. The soaking procedure (3-5 days) will help to finally get rid of small debris and annoying insects that like to settle inside milk mushrooms.

Soaked mushrooms can be safely removed from the water, rinsed and used to prepare delicious holiday and everyday dishes. We suggest you prepare milk mushrooms according to one of our recipes:

Korean wild mushrooms

Ingredients:

fresh milk mushrooms – 3.5 kg;
onions – 1 kg;
carrots – 0.5 kg;
garlic – 2 heads;
black pepper – 2 pcs.;
Korean seasoning – 2 packages;
sunflower oil – 0.3 l.;
vinegar – 0.2 l.;
salt – 0.075 kg;
sugar – 0.2 kg.

Cooking process:

The Korean milk mushroom recipe begins with careful preliminary preparation of forest products. They should be washed thoroughly, freed from large forest debris, and, if necessary, rubbed with the hard side of a washcloth or brush. If some mushrooms begin to darken or rot, the problem areas will need to be trimmed with a sharp knife.
When the milk mushrooms are completely cleared of debris and dirt, they need to be placed in a deep bowl, filled with cold water and left to soak for three days. The water must be changed at least several times a day. This is important if you want to cook white milk mushrooms correctly. If the soaking liquid is not changed at all, the mushrooms may turn sour and all your efforts will be in vain.
Soaked products must be freed from liquid, rinsed under running water and filled with a new portion. Place the pan with milk mushrooms over medium heat, bring to a boil and cook for 20 minutes. After this, it is advisable to place them in a colander so that they cool and get rid of excess liquid.
Cut the prepared milk mushrooms into strips or cubes, depending on your personal preferences. Carrots and onions need to be thoroughly peeled and washed, and then cut the vegetables into strips.
Place a deep frying pan on the fire with a small amount of sunflower oil, heat it and add the onion to the grill surface. It must be fried until golden brown and soft.
In a deep bowl, mix sautéed vegetables with chopped mushrooms and carrot sticks. Add sugar, salt and all the necessary spices there, and then also chopped garlic, vinegar, hot pepper. Mix the mushroom salad thoroughly so that the ingredients are saturated with each other.
Prepare jars for preservation, namely sterilize them. Only after this can the salad be evenly distributed among the dishes, and then tightly closed with lids and wrapped in a blanket until they have cooled completely. Korean-style milk mushrooms are ready!

Milk mushrooms with a classic ingredient - sour cream

Ingredients:

salted or pickled milk mushrooms – 0.2 kg;
onions – 1 pc.;
green onions – 1 bunch;
dill greens – 1 bunch;
sour cream.

Cooking process:

This appetizer of milk mushrooms will certainly please your taste, but another advantage is that such a dish can be prepared quickly if you have a jar of your favorite salted forest mushrooms in the cellar.
First, take the onion, peel it and cut it into thin half rings. Place the vegetable in a deep plate and season with freshly squeezed lemon juice or vinegar.
Salted mushrooms should be rinsed under running water, dried slightly, and then cut into cubes or, better yet, into strips. Onion and dill greens should be thoroughly washed, dried and chopped with a sharp knife.
Chopped mushrooms should be mixed with onions and herbs, and seasoned with sour cream or classic yogurt without additives. These salad recipes always require pre-cooling before serving. Place the bowl of mushrooms in the refrigerator for several hours. Milk mushrooms with sour cream will be an excellent addition to any side dish and holiday table. It will be very tasty in any case!

Mushrooms with potatoes and sour cream

Ingredients:

frozen milk mushrooms – 0.7 kg;
onions – 2 pcs.;
potatoes – 6 pcs.;
sour cream.

Cooking process:

Any recipe with fried wild mushrooms necessarily begins with preliminary preparation of the products, but in this case the basis of the preparation of the dish is frozen milk mushrooms, which have gone through all the required stages of cleaning and heat treatment in advance. If you don’t have such products in your freezer, you can use freshly picked mushrooms, but don’t forget that they need to be thoroughly cleaned, soaked and boiled before they become the basis or addition to any culinary masterpiece.
Thaw the prepared milk mushrooms, and then place them on a hot surface with a small amount of heated sunflower oil. You don't need any salt or pepper at this stage of cooking. The products need no more than 15 minutes until they are completely ready, as they are almost ready to eat and do not contain bitterness. You must decide for yourself whether to chop the mushrooms large or small; it does not depend on how long it will take to prepare the mushrooms. Finished products can be put aside for now.
Now take care of the onions. You need to clean it thoroughly and wash it thoroughly so that the husks do not spoil the impression of the finished dish. In a separate deep frying pan, heat a few tablespoons of sunflower oil and add the onion, chopped with a sharp knife until small cubes form.
While the onions are golden, you can peel and wash the potatoes. Cut the vegetable into strips or cubes. Place the fried onions on a flat plate, and add a little more oil to the frying pan and add sunflower oil. When the cubes are browned on all sides, pour half a glass of water over the potatoes, cover with a lid and simmer until tender.

When the potatoes are soft, but not yet falling apart, add fried onions and mushrooms to them. After this, the dish must be thoroughly mixed, seasoned with salt and pepper to taste. The products need to be allowed to fry for a few minutes under the lid, then pour sour cream over them, stir and simmer for another 5 minutes. Milk mushrooms with potatoes in sour cream are ready, bon appetit! If you want to diversify the dish with a non-standard spicy taste, you can add a pinch of marjoram along with salt and pepper.