Mushrooms with sour cream

Name: Mushrooms with sour cream - Constantina M.
Ingredients: 1 kg of cooked porcini mushrooms (I had them in the freezer) 700 g of 12% fat sour cream 150 ml of oil 2 onions 4 cloves of garlic 2 eggs 1 tablespoon of wheat flour salt and pepper to taste

Appetizers - Mushrooms with sour cream by Constantina M. - Recipia

I have made porcini mushrooms with sour cream many times, especially when I have frozen boiled porcini from autumn in my freezer. The recipe is simple, with ingredients that I usually have at home. I like that there are no complicated steps and everything is done in one pan. The onion adds sweetness, the sour cream binds well, and the garlic added at the end does not taste aggressive. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Cooking time: 20-25 minutes Servings: 6 Difficulty: easy Recipe type: main dish, lunch or dinner Ingredients 1 kg boiled porcini (fresh or thawed) 700 g sour cream (12% fat) 150 ml oil 2 onions 4 cloves of garlic 2 eggs 1 tablespoon white wheat flour salt and pepper, to taste (optional) chopped fresh parsley Preparation method 1. Chop the onion finely. Heat the oil in a large pan and sauté the onion until it turns slightly golden. 2. When the onion is soft, add the boiled and drained porcini. Stir frequently and cook over medium heat for about 10 minutes. The porcini should start to brown but not burn. If using frozen porcini, they should be well drained beforehand. 3. In a separate bowl, beat the eggs with the sour cream and flour. Mix until there are no lumps of flour. Add salt and pepper to taste. 4. Pour the sour cream mixture over the porcini in the pan. Stir to combine and let it simmer over low to medium heat for another 10-12 minutes. Stir occasionally to prevent sticking. 5. Crush the garlic and add it at the end when you turn off the heat. If you like, sprinkle with chopped fresh parsley. 6. Serve warm with polenta. Why I make this recipe often It is one of the few hearty mushroom recipes that is easy to make without many dirty dishes. Porcini with sour cream is filling, keeps well for a day or two, and I can use frozen porcini, so I am not dependent on the season. It works well for both lunch and dinner, especially on cold days. Tips and variations Tips - If you want it to be as creamy as possible, choose sour cream with at least 12% fat, not a low-fat one. - The porcini must be boiled beforehand if you don't already have them. If you have them in the freezer, let them thaw slowly and drain them well. - Add the garlic only at the end, otherwise it becomes bitter. - When adding the sour cream with eggs, the heat should be low so it doesn't curdle. Substitutions - Porcini can be replaced with other wild mushrooms, but the taste will not be the same. - If you don't have flour, you can omit it, but the sauce will be a bit thinner. - Fat sour cream (20-30%) works just as well, but do not use sour cream with additives or very low fat. Variations - You can add fresh parsley at the end or a bit of dill, according to your preference. - For an extra flavor, you can add 1-2 whole garlic cloves at the beginning, to brown slightly with the onion, then remove them. - You can add a tablespoon of dry white wine to the porcini before adding the sour cream. Serving ideas - It is best served with warm polenta. - You can also serve simple pickles alongside. - If you want to serve without polenta, it goes well with fresh bread. Frequently asked questions Do porcini need to be boiled beforehand? Yes, absolutely. Fresh porcini must be boiled before using them in this recipe, otherwise, they can be hard to digest. Can I use champignon mushrooms instead of porcini? Yes, but the taste will be different. Porcini have a different flavor, but if you don't have them, it works with champignon or other wild mushrooms. What do I do if the sour cream curdles? It is important to use fat sour cream and not to pour the mixture over very hot porcini. Always stir over low heat. How much polenta do I need for this amount? For 6 servings, about 500 g of cornmeal is enough for a generous polenta. Can I omit the eggs? Yes, but the eggs help bind the sauce and give it consistency. Nutritional values Estimated per serving (out of 6): - Calories: approximately 350-400 kcal - Protein: 10-12 g - Fat: 25-30 g - Carbohydrates: 15-20 g The sauce with sour cream and oil is quite rich. If you want it lighter, you can reduce the amount of oil or use lower-fat sour cream, although the texture will be affected. Mushrooms provide fiber, and eggs provide protein. Storage and reheating It keeps well in the fridge for 1-2 days in a closed container. When reheating, cook on low heat, stir frequently, and optionally add a little milk or sour cream if the sauce has thickened too much. I do not recommend freezing after adding sour cream and eggs, as the sauce may become grainy.

Mushrooms with sour cream

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