Fried boletus mushrooms with sour cream and onions
0
584
Kitchen
Eastern European
Calorie content
110.3 kcal
Portions
4 port.
Cooking time
55 minutes
Proteins *
2.6 gr.
Fats *
16.4 gr.
Carbohydrates*
6.7 g
Perhaps the easiest way to prepare boletus boletus is the usual frying with the addition of onions and sour cream. With this method, mushrooms acquire additional flavoring shades and turn out to be incredibly tasty and juicy. At the same time, the hassle in the kitchen is a minimum. As an accompaniment, you can serve boiled potatoes and complement the portion with fresh chopped herbs.
Ingredients
Cooking process
We clean boletus mushrooms from debris and dirt. If there are parts with defects, we cut them out. Rinse the prepared mushrooms thoroughly with running water. We cut the boletus into pieces of arbitrary shape. Place pieces of mushrooms in a saucepan, fill with cold water and add a little salt. Bring the water to a boil and cook the mushrooms from the moment of boiling for twenty minutes. Remove the foam during cooking, maintain a slow, inactive boil. Throw the boiled boletus in a colander and rinse with a stream of running water. After washing, let the residual water drain as much as possible.
Peel the onions and cut them into small cubes or thin half rings. Heat the vegetable oil in a frying pan and dip the prepared onions into it. Fry it until lightly blush, then add the boiled boletus and stir. Sprinkle the mushrooms with salt and black pepper to taste. Fry without a lid with occasional stirring at medium temperature for twenty minutes.
Bon Appetit!