Boletus boletus stewed with potatoes in sour cream
0
755
Kitchen
Eastern European
Calorie content
138.7 kcal
Portions
4 port.
Cooking time
90 minutes
Proteins *
8.4 gr.
Fats *
13.8 g
Carbohydrates*
8.2 gr.
If there are not many boletus boletus available, but you want to feed the whole family deliciously, you can add potatoes to the mushrooms and stew everything together. This will increase the volume of the final meal and provide nutritiousness and satiety. In addition, the potatoes will have time to soak in the mushroom juice and will become much tastier. For convenience, we suggest using two pans at once, because before mixing the boletus with potatoes, you must first fry them separately.
Ingredients
Cooking process
We clean the aspen mushrooms from dirt, cut out defects, if any. Thoroughly rinse the mushrooms in running water to get rid of residual contamination. Cut the washed mushrooms into small pieces of arbitrary shape and put them in a saucepan. Fill the boletus with water and put it on the stove. From the moment of boiling, we cook the mushrooms for thirty minutes. Periodically remove the foam with a slotted spoon. After the cooking time has elapsed, put the mushrooms in a colander and let the water drain.
When the onion is lightly browned, add mushrooms, boiled and strained from the broth, sour cream, salt and black pepper to taste to it. Mix all the ingredients and simmer together for fifteen minutes. It is better to cover the pan with a lid to retain moisture for stewing. Do not forget to periodically stir the mushroom mass - it burns easily.
While the mushrooms are stewing, let's get to the potatoes. We peel it, wash it, dry it and cut it into thin sticks or small pieces of any other shape. In a separate frying pan, heat the vegetable oil and fry the potatoes in it over medium-high heat. You need to achieve a golden brown crust, while the inside of the potato slices can remain slightly moist. Later, during the stewing, the potatoes will come to full readiness. When a golden brown crust appears, sprinkle the potatoes with salt to taste, mix and remove from the stove.
Put the fried potatoes on top of the boletus stewed in sour cream. Sprinkle the surface with grated cheese on a coarse grater and cover the pan with a lid. Reduce the temperature of the stove to a minimum and simmer the mushrooms and potatoes for ten to fifteen minutes, until the potato slices are completely soft. We lay out the finished dish on portioned plates, sprinkle with finely chopped parsley and serve. For flavor, you can additionally sprinkle the surface of the potatoes with freshly ground black pepper.
Bon Appetit!