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Boletus boletus stewed in sour cream

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Kitchen
Calorie content 81.8 kcal
Portions 2 port.
Cooking time 90 minutes
Proteins * 2.1 gr.
Fats * 12.2 g
Carbohydrates* 5 gr.
* per 100 gr. product
Boletus boletus stewed in sour cream
Content

We offer a classic recipe for stewed aspen mushrooms, according to which, in general, you can cook any other mushrooms. Everything is quite standard: preliminary boiling, adding onions and the most important final touch - sour cream. All this makes the mushrooms very juicy, tender, with a noticeable creamy note. You can serve the boletus delicacy yourself, as a hearty hot dish. And you can accompany with potatoes, pasta, cereals, meat or poultry.

Ingredients

Cooking process

step 1 out of 6
We sort out the aspen mushrooms from random debris, clean out surface contamination with a knife, remove all defective areas. Thoroughly rinse the mushrooms under running water. We cut the fruit bodies into small pieces of arbitrary shape and put them in a large saucepan.
step 2 out of 6
Fill the mushrooms with water in such an amount to completely cover them. We put the pan on the stove and heat to a boil. From the moment of boiling, we cook boletus boletus for an hour. Do not forget to periodically remove the foam - it accumulates on the surface over and over again.
step 3 out of 6
After the specified time has elapsed, we put the boiled mushrooms in a colander and let the water drain as much as possible. Meanwhile, heat vegetable oil in a wide frying pan until hot. Put the mushrooms and fry them for ten to fifteen minutes, until most of the moisture evaporates.
step 4 out of 6
Peel the onions and cut into thin feathers or small cubes. Add to the boletus, mix and continue to fry for five to ten minutes until the onion slices are transparent.
step 5 out of 6
Add sour cream, salt and black pepper to the mushroom mass. Stir everything together and simmer for another ten minutes, remembering to stir periodically to avoid burning.
step 6 out of 6
Remove the finished mushrooms from the stove. Wash dill and parsley branches, dry and chop finely. Sprinkle a hot dish with chopped herbs and serve immediately.

Bon Appetit!

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