Mushrooms in sour cream for dinner. Recipes and Recommendations

Mushrooms - a product rather unusual, but tasty and useful. Some people prefer to cook from mushrooms, collected on an early autumn morning in a foggy forest. And others discard this romanticism and prepare their culinary masterpieces from champignons bought in the nearest supermarket. But both the first and the second are similar in one. The best option is to cook mushrooms in sour cream. On how to do this, and will be discussed in this article.

By and large, it is not so important what kind of mushrooms to cook - with sour cream are combined almost all the popular and occurring in our species. The main thing to remember is that if you do not understand well in them and decide to start preparing your own mushrooms, it is better to hedge and consult with more experienced mushroom pickers, since your "crop" may be unsuitable for eating or even dangerous and poisonous.

The simplest solution for cooking stewed mushrooms can be mushrooms - you can buy them without any problems, and their taste and ease of preparation will not leave you indifferent. Mushrooms in sour cream, the recipe of which does not differ so much, depending on the selected variety of mushrooms, can be cooked very quickly. For this we need one kilogram of champignons, salt, pepper, a little butter, a tablespoon of flour and half a glass of sour cream.

Well sorted, cleaned and washed mushrooms, and then cook them in boiling water for five to six minutes. If desired, the mushrooms can be cooked not in one water, but cast them into a colander and change the water in the middle of the process. After the mushrooms are almost cooked, strain them and cut into large slices. On a well-heated frying pan throw two tablespoons of butter (if necessary, you can add a little more), and then lay out the mushrooms, pre-salt and pepper them. After about fifteen to twenty minutes, add a spoonful of flour and sour cream to the contents of the pan. On slow fire bring mushrooms in sour cream until cooked.

But even if you cook with a lot of ingredients or include additional ingredients in this process, stewed mushrooms in sour cream will still be prepared for less than an hour. For example, consider the following recipe.

We need a half a kilogram of champignons, a glass of sour cream, fifty grams of hard cheese, one medium onion, two fresh tomatoes, and salt and spices to taste. Mushrooms and vegetables as it should be washed, and then cut into small pieces. First lay out on the hot frying pan fungi and, stirring occasionally, stew them on low heat for about half an hour. Then add the onion, and a little later sour cream. Now our dish can be salted and peppered. When the mushrooms in the sour cream begin to gradually thicken, pour the cut tomatoes into the frying pan and stew for five more minutes. Serve them on the table preferably immediately after cooking, and before serving, sprinkle with grated cheese and decorate with greens.

When preparing mushrooms in sour cream, it is important to remember that these products are perfectly combined with different greens. Suitable as traditional parsley, green onions or dill, and more "exotic" in many kitchens, leaves of celery, coriander, shoots of garlic and even nettle. In combination with the aromas of mushrooms, mild flavor of sour cream and spices, the greens only complement the palette of the prepared dish and will give it freshness and originality.

Another feature of any dish, based on a duet of mushrooms with sour cream - is that this meal is served on the table in fresh form. If you let the mushrooms cool down and then reheat them, the taste of the dish can change significantly. Exceptions in this case are salads with mushrooms, which are served on the table chilled.