Ryzhiki in sour cream
0
3539
Kitchen
Eastern European
Calorie content
109 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
2.2 gr.
Fats *
16.3 gr.
Carbohydrates*
6.4 gr.
The mushrooms are dense in texture and fragrant flesh. These mushrooms are delicious fried with sour cream. The creamy sourness perfectly sets off the mushrooms, making them more juicy and rich. Of the spices, only bay leaves and black ground pepper are recommended - it is important not to overshadow this delicate "forest" accent of mushrooms with additional aromas.
Ingredients
Cooking process
We sort out the mushrooms: we take out and throw away random garbage, cut out parts of fruit bodies with defects, clean out the contamination of the legs with a knife. We wash the prepared mushrooms with water several times to completely get rid of contamination. Cut the mushrooms into free-form pieces. Put the chopped mushrooms in a saucepan, fill them with water so that they are completely covered and put them on the stove. From the moment the water boils, we cook the mushrooms for twenty minutes at a low temperature. Remove the foam with a slotted spoon.
After the specified time has elapsed, add sour cream, salt, black pepper and bay leaf to the mushrooms. Stir the mass and close it tightly with a lid. Let it simmer at a low temperature for five to six minutes. Put the ready-made hot mushrooms with sour cream on portioned plates and serve. Boiled young potatoes are well suited as a side dish.
Bon Appetit!