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White milk mushrooms with sour cream

0
1502
Kitchen Russian
Calorie content 101.4 kcal
Portions 0.5 l.
Cooking time 35 minutes
Proteins * 2 gr.
Fats * 15.3 g
Carbohydrates* 5.2 gr.
* per 100 gr. product
White milk mushrooms with sour cream
Content

Many people think that milk mushrooms are only suitable for pickling and pickling. But I want to dispel your guesses, and offer a wonderful recipe for white milk mushrooms cooked with sour cream. The dish turns out to be juicy and is perfect as a sauce for any side dish. I most often serve such milk mushrooms with a side dish of potatoes or pasta.

Ingredients

Cooking process

step 1 out of 5
First of all, prepare all the necessary ingredients for preparing a juicy dish of white milk mushrooms and sour cream.
step 2 out of 5
Carefully sort out the milk mushrooms, peel them, and then rinse in cold running water several times. Put the prepared milk mushrooms in a sieve or colander so that excess moisture in the glass. Then cut the processed milk mushrooms into small slices.
step 3 out of 5
Peel the onions and rinse well under cold water, then cut into half rings. Put a deep frying pan over medium heat and heat well, pour in the required amount of vegetable oil. Put the chopped onions into a preheated pan and fry until softened. Then lay out the prepared milk mushrooms.
step 4 out of 5
Fry the milk mushrooms until golden brown, stirring occasionally. Cook, covered over low heat, until all the mushroom juice has evaporated completely. This will take about 10-15 minutes. Then add the required amount of fatty sour cream, mix well, bring to a boil and cook for another 7-10 minutes. Season with salt and pepper. Mix thoroughly.
step 5 out of 5
Serve ready-made white milk mushrooms with sour cream on the table as an independent dish or as an addition to your favorite side dish. Garnish with finely chopped herbs if desired.

Bon Appetit!

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