Boletus boletus fried in sour cream
0
1209
Kitchen
Eastern European
Calorie content
90.4 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
2 gr.
Fats *
13.6 gr.
Carbohydrates*
5.5 gr.
The simplest and most delicious thing that can be made from boletus is just fry them. Adding sour cream at the end of cooking is a simple trick to make these aromatic mushrooms even juicier, softer and more appetizing. Before frying boletus mushrooms, it is not necessary to pre-boil them, like most other mushrooms. But in this case, it is better to choose young, small-sized specimens, since they have not yet had time to accumulate toxins, and in general are easier for digestion. This recipe will perfectly suit meat, poultry, complement and give a completely different sound to boiled potatoes, any cereals, pasta.
Ingredients
Cooking process
Heat the vegetable oil until hot in a frying pan. Pour the chopped boletus into the heated oil and fry with occasional stirring at the medium temperature of the stove. Do not cover the pan with a lid, since it is important that the liquid evaporates from the mushrooms when frying. After about twenty minutes, the mushrooms will cook through and absorb almost all of the oil. Add some more oil and add the onions cut into small cubes. Mix everything together, sprinkle with salt and black pepper to taste and continue to fry for another ten minutes.
After the specified time has elapsed, put sour cream to the mushrooms. Of course, the fatter it is, the more creamy and delicate taste it will give boletus boletus. Stir the sour cream with mushrooms, reduce the temperature of the stove to a minimum and simmer the dish for ten minutes with the lid closed. Do not forget to stir to avoid burning. Put the finished fried boletus boletus with sour cream on portioned plates, sprinkle with fresh chopped herbs and serve hot.
Bon Appetit!