Cooking time for porcini mushrooms in sour cream. Mushrooms stewed in sour cream

Finding a porcini mushroom in the forest is quite difficult. Many argue that such a harvest can be harvested all summer long, but it must be clarified that not in all areas and not in all forests. But you can buy fresh porcini mushrooms in supermarkets and markets. If you are lucky enough to make such a purchase, then it is best to cook porcini mushrooms in sour cream with onions and spices. It is this kind of gravy that will saturate you with vitamins, and can easily replace meat during a diet or fast.

You can also read how to peel and cut mushrooms in today’s article. Remember that you should not soak porcini mushrooms in water like boletus. In the pan they will begin to secrete a slimy liquid.

Recipe Information

Cooking method: frying.

Total cooking time: 1 hour

Number of servings: 2 .

Ingredients:

porcini mushroom – 800 g
sour cream 15% – 200 g
salt – 1 tsp. (adjust to taste)
onion – 2 large heads
peppercorns – 1/3 tsp.
vegetable oil – 100 ml
bay leaf – 2 pcs.
dill (or any greens if desired) – 10 sprigs.

How to cook

First you need to sort and peel the mushrooms for gravy. Basically, if you buy mushrooms in a store, there is nothing left to sort through. You can safely cook whatever you want from them. And if you just brought a basket from the forest, then you have to work hard.
Wormy mushrooms are not suitable for frying, but do not rush to throw them away, because when dried, the worms themselves leave their home. And you will get dried mushrooms for soup.
If the house does not have a special dryer, then you can use the oven. Place the sliced mushrooms in one layer on the parchment. Turn the oven on to 30 degrees and open the door. Thus, it will take you about a day to dry.
Suitable for frying, large, but not wormy mushrooms need to be cleaned. Using a sharp knife, scrape the stem of the mushroom and wash the cap with a small brush.
We wash (DO NOT SOAK) each porcini mushroom under running water and cut into cubes.
Fry the onion, cut into strips, in a separate frying pan until golden brown. You can fry in the same frying pan, but then remove the frying to a plate.
Heat vegetable oil in a saucepan or deep enough frying pan. Add chopped porcini mushrooms.
Fry over medium heat without salt and spices and wait for the mushrooms to release their liquid. If there is little liquid in the mushrooms, give them a ruddy appearance and add boiled water. Mushrooms collected in damp weather will contain a lot of liquid; simmer them until the water has evaporated by half.
About when the mushrooms stop floating in the liquid (as in the photo), you can add sour cream, salt and spices. This is in about 40 minutes. If the liquid has not boiled away, you can scoop out a little with a spoon.
In the same step we add the frying. Stir the resulting gravy and cover with a lid. Adjust the heat so that the gravy simmers gently and simmer for another 10 minutes.
At the very end, add dill. It is advisable to stir the dish after adding this ingredient, cover with a lid and remove from the stove.
After 20 minutes, the boletus mushrooms in sour cream with herbs and boiled potatoes can be served. This dish is quite unusual and will appeal to your whole family. And some of the fresh porcini mushrooms can be washed, chopped and frozen for the winter in a special airtight container in the same way.

Mushrooms have probably become an integral part of our cuisine for a long time, because if you think about it, they are used to prepare various dishes. With mushrooms you can cook soup, fry potatoes, make pie, pies, dumplings or mushroom caviar, isn’t it wonderful!

Today we have fried mushrooms on the menu, which we will cook with onions and sour cream.

And so, we collected porcini mushrooms, I call them “plump” (because of their spongy cap), our collection also included boletus, boletus, boletus, in general - the quiet hunt was successful. Without thinking twice, I sorted them out and boiled them, put them in the refrigerator, and then fried wild mushrooms with sour cream, which is what I would like to talk about today. In general, mushrooms go well with sour cream, especially “plump” ones and chanterelles, it’s just an unearthly combination.

Many people fry edible wild mushrooms raw, not previously boiled, but I always play it safe and boil them, and then start frying.

To prepare fried mushrooms with sour cream you will need the following ingredients:

Ingredients:

Boiled mushrooms (ceps, boletus, etc.) – 800 grams,
Sour cream 100 – 150 grams,
Onion – 1 onion (large),
Salt and ground black pepper to taste,
Butter – 3 tbsp. spoons.

Cooking process:

I used already boiled mushrooms for frying, but if you don’t have any available, you will need to boil them. To do this, raw and peeled mushrooms need to be poured with water (preferably boiling water) and put on fire, then bring the mushrooms to a boil, reduce the heat and cook for another 20 minutes. If desired, you can salt the mushrooms; this should also be done if you do not use boiled mushrooms immediately (so that they do not disappear). Then drain the water and wash the mushrooms.

Now you can start preparing the fried mushrooms.

Place butter in a heated frying pan and add pre-cooked mushrooms. I like my mushrooms to be chopped coarsely, but you can cut them however you like if you prefer.

Then fry the mushrooms under a closed lid over medium heat for 15 minutes, stirring them occasionally.

Onions need to be peeled and cut into thin half rings and quarters. Then remove the lid and add onions to the fried mushrooms. Add heat, mix the ingredients and fry for another 5 - 8 minutes.

Now you need to add salt and ground black pepper to taste, no more spices are needed, they will kill all the aroma of the mushrooms. We also add sour cream to the mushrooms and mix everything thoroughly.

Simmer the mushrooms over low heat for another 10 - 15 minutes and then transfer them to a deep plate.

Serve as a side dish or as an appetizer on its own. We ate these fried mushrooms with boiled potatoes, having previously sprinkled everything with chopped herbs.

From time immemorial, people have been using the gifts of the forest, and so it was and is. Most importantly, when picking mushrooms yourself, try to collect them away from highways and cities, since mushrooms, like a sponge, absorb all the poisons, which can cause poisoning. You should also know what mushrooms you are picking, so as not to end up in the hospital with the same poisoning, which, unfortunately, can lead to death. In order not to talk about bad things, when going for mushrooms, we take an avid mushroom picker with us, and then your mushroom picking will be successful!

Now I would like to talk about some tricks that you need to know when cooking mushrooms:

To prevent mushrooms from losing color during cooking or frying, you need to lightly sprinkle them with lemon juice, but do not overdo it, otherwise they will become sour;
It is better to cook fried mushrooms in butter, it gives a special aroma to the finished dish;
In order for the mushrooms to remain soft, you need to fry them over medium heat, avoid high heat, it will make the mushrooms tough;
Do not store prepared mushroom dishes for a long time, maximum 10 hours, and then in the refrigerator.

Thanks to Slavyana for the recipe and step-by-step photos of fried mushrooms.

The Recipe Notebook wishes you bon appetit!

If you want to know how to make sour cream in a frying pan, we offer you excellent, very detailed culinary instructions. No extra ingredients, everything is fast, tasty and natural. So, take note - porcini mushrooms in sour cream in a frying pan, recipe with photo.

Ingredients:

- 300 grams of porcini mushrooms;
- 1 small onion;
- 3 feathers of green onions;
- 2 tablespoons of sour cream;
- a tablespoon of butter;
- a pinch of fine salt;
- a tablespoon of vegetable oil.

How to cook with photos step by step

If you fry porcini mushrooms in a mixture of refined sunflower oil and butter, the result will be much tastier than if you fry mushrooms only in butter or vegetable oil. Choose real butter, the spread will only spoil the taste of fried mushrooms. Rinse the porcini mushrooms thoroughly in cool water and remove all debris. You don’t have to clean the hats, but be sure to clean the legs, because the skin on them is very hard. You can use a vegetable peeler to clean the legs.

Cut the peeled mushrooms into thin small pieces. Porcini mushrooms do not fall apart during frying, so cut them taking into account that the pieces will slightly decrease in size.

Heat butter in a frying pan and add vegetable oil. Place prepared mushrooms. Fry for three minutes over medium heat, stirring. Peel the onion and chop finely. Add to sautéed mushrooms. Fry until all the liquid has evaporated. This will take approximately 7 minutes.

Salt the mushrooms with fine salt and add sour cream. The sour cream must be real (look at the label, sour cream is not sour cream). Fat content is 20%, and it is better to use fresh homemade sour cream. Be sure to look at the expiration date. Instead of sour cream, you can use natural yogurt without additives. The taste will be a little different, but it will also be very tasty. Cover the mushrooms with sour cream, reduce the gas and simmer for another 15 minutes. If the mushrooms were cut into large pieces, it will take a little longer to cook. If you cooked frozen mushrooms in sour cream, fry them not for three minutes, but for 15 minutes over medium heat. Then add the onion and continue frying. There is no need to defrost frozen mushrooms before frying; they will defrost perfectly in a frying pan.

Serve with finely chopped green onions and garnish. Perfect as a side dish

Mushrooms in sour cream is a dish that is liked equally by vegetarians and meat eaters. Fried or stewed mushrooms with sour cream can be served as a main dish or side dish.

Many people like to go out into the forest with their family to pick mushrooms, and upon returning home, cook something tasty, mushroom-based. Good mushroom pickers have mushrooms on their tables all year round, salted on the shelf or frozen in the freezer. And for this occasion, there is one interesting recipe for honey mushrooms in sour cream.

Honey mushrooms are not at all an obligatory ingredient in this recipe; greenhouse champignons or oyster mushrooms, frozen forest mushrooms purchased in a retail chain will do: boletus, boletus, boletus.

Mushrooms in sour cream sauce always delight with their juiciness, consistency and exquisite taste, despite the ease of preparation.

Recipe No. 1

We clean the mushrooms depending on their variety. You can take either your own collected ones or purchased greenhouse ones. We simply wash the forest mushrooms in the example in the photo, but several times, thoroughly washing the sand. Cut them into medium-sized pieces. Completely fill the mushrooms with water, let them boil to remove the foam that stands out and add salt. Literally immediately after boiling, cook for 10-15 minutes and place the mushrooms in a colander to let the water drain. When preparing saffron milk caps or champignons, you can skip the cooking stage.

Frozen mushrooms from the store or those that you collected yourself (and, after freezing, pre-boiled) can be immediately thrown into the frying pan.

After peeling the onions, chop them and send them to fry in vegetable oil heated in a frying pan. We transfer the mushrooms to the onions, which have already begun to brown.

Prepare sour cream sauce for mushrooms by mixing sour cream with half a teaspoon of salt, flour, pepper and garlic pressed through a crush. Add the sauce to the mushrooms when most of the moisture has evaporated.

After mixing the ingredients, let them simmer under a closed lid for about 10 minutes. Turn the heat down to low, stir the ingredients frequently, as the sour cream sauce quickly sticks to the bottom of the pan. We serve delicious mushrooms stewed in sour cream sauce hot, although after cooling and the day after cooking they do not lose their taste.

To get an incomplete salad bowl of mushroom garnish, take:

Ingredients:

0.5 kg of fresh or frozen mushrooms;
2 large onions;
1 glass of thick sour cream;
half a garlic head;
2 tablespoons flour;
salt;
0.3 teaspoons assorted ground peppers;
70 ml refined oil.

Cooking process:

Recipe No. 2

Honey mushrooms in sour cream

To prepare delicious honey mushrooms in sour cream sauce, you must have

mushrooms (honey mushrooms) - 1 kg,
1 large onion,
sour cream - 1.5 cups,
garlic - 3 cloves,
butter (you can use sunflower),
ground black pepper and salt.

Clean the honey mushrooms from the branches, rinse and boil (about 15-20 minutes), then put them on a sieve and place them in a heated frying pan with oil.

Lightly fry the mushrooms to evaporate the moisture.

After this, you need to finely chop the onion and add it to. Continue frying for another 4-7 minutes, add chopped garlic and sour cream. Sprinkle with pepper and salt to taste. All that remains is to simmer them for 15 minutes.

Serve honey mushrooms in sour cream warm or cooled.

Bon appetit and good recipes!

It is not necessary to cook porcini mushrooms in sour cream in a frying pan during their peak harvest season. It’s just at this time of year that you’re just stocking up on supplies for the winter, and you don’t have time to cook such a delicious dish. You can also fry porcini mushrooms with sour cream in a frying pan if they are pre-frozen. This would be an even better option. Thawed or just picked mushrooms will release a lot of juice, and you can prepare an excellent gravy from the forest delicacy.
If you have never tried the dish offered today, then you should definitely prepare it for your family. Slightly fried mushrooms, and even in sour cream sauce, create such a wonderful duet of taste! So, let's prepare the ingredients and start cooking.
Ingredients:

Porcini mushrooms - 500 g;
Table salt - 1/2 tbsp. l.;
Onion - 1 large head;
Vegetable oil - 4 - 5 tbsp. l.;
Bay leaf - 3 pcs.;
Sour cream - 200 g;
Clove seasoning - 1 inflorescence;
Parsley - 7 - 10 branches.

Porcini mushrooms in sour cream in a frying pan recipe

1. In order not to dirty a lot of dishes and not to fry the ingredients separately, first fry the onion in a deep frying pan until golden brown in vegetable oil. Then remove the onion to a plate, and in the meantime you should already have diced mushrooms.

2. As you already read in the article, it is best to fry large, non-wormy mushrooms. You can also fry small mushrooms, but they will be much tastier in the marinade.

3. Peeling porcini mushrooms is very easy! Scrape the stem white with a knife and use a small brush to clean the cap so that no sand or dirt remains. If you don’t have a brush, use a special hard sponge for washing dishes. It is advisable to take a new sponge; after all, you will still be stewing porcini mushrooms in sour cream and onions.

4. Cut the mushrooms into cubes. You can also cut the legs and caps for frying. It’s good when you have a lot of legs left after marinating. They taste a little better for my taste.

5. Now, after you have removed the onions from the pan, you can fry the mushrooms in the same vegetable oil. Before the sour cream gets into the pan, the porcini mushrooms should be fried for about 40 minutes. Moreover, first they will begin to release juice. About halfway through frying, you can add salt to the gravy, but not immediately.

6. It is not known how much juice will be released in your case. But after 40 minutes of frying over low heat, you should see something like this. If you get more yushka, you can take a little with a spoon if you wish.

7. Now you can add sour cream and fried onions. I hope you remember what you need to do with sour cream so that it does not curdle in hot gravy, from the previous recipe with vegetables. Salt it and dilute with warm water.
Along with sour cream, add cloves, peppercorns and bay leaves. Stew the porcini mushrooms in a frying pan along with sour cream for another 10 minutes over the same low heat.

8. You can choose any greens. It will be delicious with dill, parsley, and even green onions. Chop the greens finely and combine with the gravy.

If you wish, you can squeeze out a clove of garlic at the very end of cooking and turn off the stove.

If you decide to season porcini mushrooms in sour cream in a frying pan with garlic, then after turning off the stove you should let the dish sit for 20 minutes and then serve. This gravy is delicious served with fried potatoes as a side dish.