Mushrooms can be used to make many variety of dishes. They are boiled, fried, stewed, added to meat and salads. But the most favorite dish in many families are ordinary fried mushrooms. They are served with boiled potatoes or other side dishes and sprinkle with herbs. Today we offer you to cook a simple and very tasty dish - fried champignons in sour cream. These mushrooms are commercially available all year round so you can buy them at any time. They are inexpensive, so the cost of an amazing dinner will be minimal.
We use fresh mushrooms in our recipe. But if in your freezer there is a frozen product, then it will also work. We will fry the mushrooms with onions, at the end of cooking we will add sour cream and let the ingredients stew a little. By the way, you can do without sour cream. Just skip this step when cooking.
Taste Info Second: Mushrooms
Ingredients for 2 servings:
- champignons - 300 g;
- sour cream - 3 tablespoons;
- onion - 1 pc.;
- vegetable oil;
- pepper, salt;
- seasoning for mushroom dishes- taste;
- fenugreek herb - 2-3 pcs. (optional).
How to cook fried champignons with onions in sour cream
Finely chop the onion. Pour vegetable oil into a frying pan and heat it up. The oil must be good quality so as not to spoil the dish. You can use olive oil. Put the onion and pass it for 5-7 minutes.
If the mushrooms are fresh, rinse them well so that no soil remains. Using a brush, brush the hats a little. Lay on a towel to dry. If the mushrooms are large and old, they must be cleaned with a knife. Grab the skin from the edge of the cap and carefully remove. If there are dark spots, they must be cut off.
Cut off the legs by 1-2 centimeters. Cut the mushrooms. You can make thin strips or cut into quarters. Add chopped mushrooms to the pan to the onion and salt immediately. If a frozen product is used, put it in the pan without defrosting.
If available, use fenugreek herb 2-3 pcs. It enhances the flavor and aroma of the dish. It is necessary to fry the mushrooms until the liquid appears.
Put sour cream into the pan. If you want a thick gravy, replace the sour cream with cream. Add ground pepper. Mushroom seasoning can be added if desired. Mix well and close the lid. Stew the ingredients in sour cream for 10 minutes under the lid.
Fried champignons with onions in sour cream are ready. If fenugreek herb has been used, it should be discarded after preparation.
Stewed champignons can be served with any side dish, but their combination with young boiled potatoes is especially tasty.
The resulting dish can be slightly modified and get amazing mushrooms baked with cheese. Take the ready-made pressed champignons and arrange them in small heat-resistant bowls. Put grated cheese on top. Preheat the oven and place the dish in it for about 10 minutes. The main thing is that the cheese has time to melt and brown a little. Such champignons under cheese can become great option hot dish at the festive table.
If you are planning to cook a regular dinner, but you need to do the work quickly, cook mushrooms stewed with potatoes. To do this, put onions and mushrooms in a preheated pan with vegetable oil, and fry over high heat. Peel the potatoes and cut them into cubes. When the mushrooms give juice, add the potatoes to them and continue to fry over high heat, stirring occasionally, for about 10 minutes. After that, put sour cream or cream, and pour water. Salt and pepper. The water must be hot so that the cooking process is not interrupted due to a decrease in temperature, otherwise the potatoes may become tough. Close the lid. Simmer for 20 minutes until the potatoes start to fall apart. You can use fresh herbs to decorate the dish.
Few food lovers will refuse mushrooms: they greatly diversify the table and delight the taste buds. True, forest mushrooms are not available to everyone and not always. But buying mushrooms is not a problem. That's why the hostesses came up with great amount all sorts of recipes with them. But everyone's favorite is champignons in sour cream in a pan. In this form, mushrooms are in harmony with any meat dishes, go well with vegetables, and can be eaten simply with any side dish.
mushroom preparation
Before frying in a pan, a few simple operations should be carried out with them. To begin with - sort out; if specimens with dark spots come across, it is better to cut such places. Mushrooms should be washed at least three times, but quickly so that their aroma is not lost. Before being sent to the pan, champignons must be dried - otherwise extra time will be spent on evaporating "foreign" water. small mushrooms it is better to fry whole, large ones are divided into legs and hats and cut into equal slices.
Whether to peel mushrooms is a moot point. Young mushrooms will obviously do without this procedure; on the old ones, the hat manages to build up a rather rough layer, so for tenderness it can be removed.
Frying rules
There are only three conditions for successful culinary experiments:
- Mushrooms should be used immediately after their preparation is completed: champignons darken extremely quickly and begin to deteriorate.
- Frying fresh champignons in sour cream in a pan does not take long, a maximum of seven minutes (unless, of course, they are heaped in a bowl). will cook up to 25 minutes.
- Salt and seasonings are poured into the mushrooms just before they are removed from the fire, otherwise they will turn out not very juicy.
Champignons in sour cream in a pan: recipe
Roasting mushrooms is actually very simple. Even a novice cook is unlikely to be able to spoil the dish. You need to act as follows.
- Half a kilogram of champignons is cut into not too small pieces.
- Two medium onions are cut into quarters of rings.
- A clove of garlic (if you have nothing against it) is chopped as finely as possible.
- A good bunch of dill is washed, dried and chopped.
- Sliced champignons are poured into the heated oil in a frying pan and fried with stirring. If the pan is small, it will take about 15 minutes - there are a lot of mushrooms.
- In a separate frying pan, onions are fried until soft and poured over mushrooms.
- Mushrooms are poured with a glass of sour cream, seasoned with pepper and salt and stewed for about seven minutes.
At this stage, champignons in sour cream in a pan can be considered ready. But if you wish, you can arrange them in cocottes, sprinkle with cheese and put in the oven for ten minutes - you will get wonderful juliennes.
Mushrooms plus potatoes
These two favorite products are combined in dishes by many housewives. Especially successful are obtained in sour cream in a pan. On the initial stage they are prepared separately. In one pan, chopped onion head is allowed; as it becomes transparent - strips or small slices of a kilogram are poured fresh champignons. Six hundred grams of tubers are cut into strips, dried with napkins and fried in another pan until half cooked. Next, the potatoes are transferred to the mushrooms, a glass of fatter sour cream is poured into the same place, the contents of the pan are mixed and salted. Joint cooking is a quarter of an hour. When the dish is ready, it is sprinkled with parsley and dill.
juicy meat
The average Russian table rarely does without meat. Unless the family adheres to the precepts of vegetarianism or observes church fasting. Everyone else will surely like it in sour cream in a pan. Cooking begins with frying, for which two onions are chopped and fried until golden. Having achieved the desired color, tomatoes are added to the onion in slices, three pieces are medium-sized. If it is not the season for tomatoes, you can take canned food in own juice. Five minutes later, slices of a third kilogram of champignons are introduced into the pan, and after another five, pork cubes (about 700 grams). Frying for about ten minutes is carried out on high heat, then a glass of sour cream is poured in, and the heat is reduced to quiet. At the same moment, salting and peppering is carried out, the pan is covered and left for a third of an hour. A gentle result and a magical aroma are guaranteed!
fragrant bird
A little differently cooked in sour cream in a pan. The cutest part of this dish is the fillet; since it is somewhat dry, half a kilogram of chicken is boiled for a third of an hour from boiling in salted water, after which it is cooled. In anticipation of cooling, two onions are cut into half rings, and a pound of champignons into slices. First, the onion is fried until it becomes transparent, then the mushrooms are added and cooked for a quarter of an hour until the excess juice evaporates. In a bowl, mix half a glass of sour cream, a spoonful of flour and a third of a spoonful of ground nutmeg. You need to knead until all the flour lumps are broken. The fillet is cut into strips, sent to the mushrooms and poured with fragrant sour cream. At the same time, the dish can be salted and seasoned with pepper. The container is tightly closed with a lid, and its contents are stewed for ten minutes. You can eat like this, or you can serve it with mashed potatoes, al dente pasta or just vegetables, fresh or salted - according to the season.
Mushrooms fried with onions delicious on their own, and if you stew them with the addition of sour cream or cream, then their taste will only improve. Mushrooms in sour cream are considered a full-fledged second dish, but can also be part of other recipes. Most famous dish, cooked with stewed champignons in sour cream -. They are also used in the preparation of oven-baked or stewed potatoes, chicken, casseroles and other dishes.
For stewing in sour cream, you can use any mushrooms. Forest mushrooms before cooking, be sure to boil for one hour, while oyster mushrooms and champignons for this dish are used raw. Mushrooms stewed in sour cream, step by step recipe with the photo that I offer you - it's not only tasty, but also fast food. The total cooking time will be no more than 20 minutes.
Ingredients:
- Onion - half an onion
- Champignons - 400 gr.,
- Sour cream - 100 gr.,
- Salt and spices
- Sunflower oil.
Mushrooms stewed in sour cream - recipe
Wash the mushrooms. Scrape the stems of the mushrooms with a knife, if necessary. Cut into not too thin slices, as for. Small mushrooms can be cut into quarters.
Peel the onion and cut into small cubes.
Pour vegetable oil into the pan. You can also add a small piece to it. butter. Once the oil in the pan is hot, add the onions to it. Spasser it for 5 minutes until a transparent color.
Put the chopped mushrooms into the pan. Mix them with onions.
Add spices and salt.
Stir again. Simmer, stirring for 5-7 minutes. During stewing, champignons release a lot of juice. As soon as it appeared in a significant amount, add sour cream to the mushrooms. Sour cream is good to use quite fat.
Mix mushrooms in sour cream. Simmer, stirring occasionally, for another 7-10 minutes. During this time, the amount of "twist" in the mushrooms should be halved. Stewed champignons in sour cream ready. At the very end of cooking, you can add chopped garlic, dill or any other greens to them. Ready fried mushrooms should be kept under a closed lid for several minutes. In this case, each mushroom can be completely saturated with the taste of sour cream stewed with onions.
These mushrooms are perfect for any side dish that you would not have cooked, be it pasta, potatoes, rice or peas. Enjoy your meal. As you can see, from just three products you can get a tasty, practically diet dish, which palatability can successfully compete with meat. I also recommend cooking
I dare say that porcini mushrooms fried in sour cream (by the way, here on it), given our love for picking them, give an amazing effect while eating. We agree that other upland mushrooms are no less tasty in this dish, so I will not insist on the mandatory presence in fried with sour cream of porcini mushrooms.
To make our cooked mushrooms in sour cream (today two recipes, one of them with wine) worthy of attention, it is advisable to use small specimens. But we also put medium-sized, strong mushrooms into action, after cutting them into small pieces.
It should be noted that any of our mushrooms before cooking (especially when you make them) according to the recipe must be boiled in water: white mushrooms - at least 40 minutes, the rest of the mushrooms (boletus, moss mushrooms, boletus mushrooms) - at least an hour. Let the water drain well.
In case of use dried mushrooms, the season is not eternal, we thoroughly wash them and cook for an hour. Boiled (if from the freezer - defrost) immediately put into action.
Mushrooms fried in sour cream, recipes with photos
Simple
Ingredients:
- fresh mushrooms - porcini, boletus, champignons - 1 kg, (dried - 100-120 gr),
- butter - 50 gr,
- sour cream - 200-250 gr,
- flour - 1 teaspoon,
- salt, chopped dill.
You need to know the ratio between the weight of fresh, boiled and dried mushrooms. It is as follows: 1 / 0.6 - 0.7 / 0.07 - 0.1.
How to cook
So let's start: we clean the mushrooms, wash, cut.
We put them in a saucepan with oil and a pinch of salt and fry, stirring from time to time with a spoon, over low heat until all the juice released by the mushrooms has evaporated.
Mix flour well in sour cream, add to ready mushrooms and keep on moderate heat until boiling. Before serving, put a little finely chopped dill to the meal.
If you have chillers (a metal shell on a stand), put the fried mushrooms in them, pour sour cream sauce, place in the oven, over moderate heat, until golden brown. The dish in them looks both aristocratic and unusually tasty.
In the absence of chillers, mushrooms in sour cream can be baked in clay pots or earthenware. We also serve them to the table.
With wine
Ingredients:
- mushrooms (white, upland, champignons) - 0.5 kg,
- butter - 40 gr,
- white semi-dry wine - 2 tbsp. spoons,
- sour cream - 150 gr,
- swiss cheese - 100 gr,
- black and red ground peppers and salt to taste.
How to cook
The same preparation of mushrooms as in the first recipe. Melt the butter in a frying pan and fry the mushrooms for about 15 minutes. Add wine and keep on high heat for another 2-3 minutes. We rub the cheese on a medium grater.
Reduce the heat, salt and pepper the dish, stir well, add sour cream and grated cheese.
Stir once more and fry over a fire until the mixture thickens. And this dish is worthy of being served in a chiller.
We eat, putting slices of white bread smeared with butter.
A small addition to the first recipe, if you want to make our second courses with white sauce.
Boil porcini mushrooms for 20 minutes a small amount water. Lightly fry the flour in a pan, dilute with a glass of mushroom broth and cook until a sauce of medium density is formed.
Mix it with mushrooms, season with salt and pepper and boil for 5-7 minutes. This is so delicious a dish of forest "meat" we got it.
Calories: Not specified
Time for preparing: 30 minutes
Elastic mushrooms in viscous cream sauce with an incredible aroma - this dish is worthy of entering your festive and daily menu. And do not be upset if picking mushrooms is not your hobby, but selling-buying fresh mushrooms not an all-season event. Just buy frozen porcini mushrooms from a manufacturer you trust. And cook porcini mushrooms in sour cream in a pan in just 30 minutes using our detailed recipe with photo. Memories of delicious dish they will last for a very long time, and when the opportunity arises, homemade ones will ask you to cook the mushrooms again or two. Stock up fresh and - cook for good and pleasure!
for 2 servings:
- white mushrooms - 200 g,
- sour cream 20% - 3 tbsp. l.,
- onion - 1 pc.,
- butter - 1 tsp,
- vegetable oil - 1 tbsp. l.,
- salt and pepper to taste.
Recipe with photo step by step:
Pour odorless sunflower oil into a heated frying pan and put a piece of butter. Thanks to this combination of oils, onions and mushrooms will not burn in the pan, but will acquire a rich creamy aroma. Pour out the crushed onion. Salt and sprinkle with black ground pepper. Fry over medium heat for 1 minute. 
Add porcini mushrooms to the onion fried until translucent and golden. Frozen mushrooms must be thawed before room temperature in order to be able to cut large hats and legs. Small mushrooms can not be thawed. 
Saute onion and mushrooms over medium heat, stirring occasionally, until clear water has evaporated, 3-5 minutes. During this time, the mushrooms will have time to lightly brown. 
Add thick fat sour cream to the fried white with onions. Of course, you can use less fat sour cream, but the result will be different - grains and flakes may appear in the sauce. The dish will lose its visual appeal, and sour cream sauce won't be perfect. 
All the ingredients in the pan are well, but mix gently. Simmer over low heat for five to seven minutes until the mushrooms are ready. For fresh mushrooms, a longer heat treatment is required. 
Ready porcini mushrooms in sour cream in a pan look like in the photo: elastic pieces of mushrooms in thick sauce creamy caramel color. 
Arrange the dish in portioned dishes and immediately serve hot. 
Porcini mushrooms in sour cream go well with boiled potatoes, fresh vegetables as well as poultry and meat dishes.
Tasty recipes and bon appetit!
You can also cook from porcini mushrooms
