Fried boletus mushrooms with sour cream and onions in a pan
0
527
Kitchen
Eastern European
Calorie content
108.4 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
2.4 gr.
Fats *
16.4 gr.
Carbohydrates*
6.6 gr.
If the fragrant gifts of the forest have ended up in your kitchen, you should definitely make this simple dish out of them. At a minimum cost, you get a gorgeous mushroom delicacy. In addition to boletus boletus, you can serve young boiled potatoes, spaghetti, well-boiled pearl barley, buckwheat, crumbly rice - there is a huge scope for choice. It is better to serve the mushrooms hot, because this way they maximize their taste and aroma.
Ingredients
Cooking process
The first step is to process the boletus: we clean them of dirt, cut off the traces of mycelium, remove all defective parts. Then we wash the prepared boletus in several waters in order to completely get rid of all contaminants and possible pests. After washing, let the water drain from the mushrooms.
Cut the boletus into small pieces of arbitrary shape. Pour the mushrooms into a saucepan, fill with water in the specified amount and place on the stove. We bring the water with boletus to a boil and cook for thirty minutes, periodically removing the foam. After cooking, put the mushrooms in a colander and let the liquid drain as much as possible.
After the specified time, add sour cream, salt and black pepper to taste to the mushrooms. Mix the mushroom mass with sour cream and simmer for another five to ten minutes. At the end of cooking, taste the boletus mushrooms and add salt if necessary. We put the finished mushrooms on portioned plates with or without additions and serve.
Bon Appetit!