Oyster mushrooms with sour cream

Name: Oyster mushrooms with sour cream - Florentina J.
Ingredients: a container of pleurotus mushrooms 3; 4 tablespoons of sour cream vegeta salt pepper wild garlic cornmeal

Appetizers - Oyster mushrooms with sour cream by Florentina J. - Recipia

During a time with plenty of fresh wild garlic, I have made this simple recipe with pleurotus mushrooms and sour cream several times, almost always when wild garlic appears at the market. It doesn't require complicated ingredients or advanced techniques, just follow the basic steps. I like to serve it with polenta, just as I found in the old recipe. Quick info Total time: about 45 minutes Preparation time: 10 minutes Cooking time: 35 minutes Servings: 2-3 Difficulty: easy Recipe type: main dish for fasting (if you use plant-based sour cream), or a quick option for lunch/dinner Ingredients - 1 container of pleurotus mushrooms (approx. 400 g) - 3-4 tablespoons of sour cream (preferably with at least 20% fat) - 1 bunch of wild garlic - salt - pepper - vegeta - 150 g cornmeal - 2-3 pieces of butter or margarine (for polenta) - water (for boiling the mushrooms and for polenta) Preparation method 1. Rinse the pleurotus mushrooms well under cold running water. Drain and cut them into larger pieces. Do not chop them finely, as they lose volume when boiled, and the texture is better if they remain in larger pieces. 2. Wash the wild garlic well and cut it into large pieces. Set it aside. 3. Place the mushrooms in a pot. Add enough water to cover them. Put the pot on the heat and add the wild garlic. 4. Let it boil over medium heat. After about 20-25 minutes, the mushrooms should be almost cooked. 5. When the mushrooms are nearly done, sprinkle salt and pepper to taste. Let it boil for a few more minutes to allow the spices to infuse. 6. When you believe everything is well cooked, add a pinch of vegeta. Stir. 7. Pour the sour cream over the mushrooms and wild garlic, mixing well. Let everything simmer on low heat for another 4-5 minutes to thicken the sauce. 8. Meanwhile, for the polenta, bring water to a boil in a pot. When it starts boiling, add 2-3 pieces of butter or margarine, plus salt to taste. 9. After the butter has melted, gradually pour in the cornmeal, stirring continuously until the mixture thickens. Remove from heat and let it cool for a few minutes before serving. 10. Serve the mushrooms with sour cream and wild garlic sauce alongside warm polenta. Why I make the recipe often I choose it almost all the time because it's quick and doesn't require expensive ingredients. Wild garlic adds a unique flavor, and the sour cream binds everything simply, without needing to add anything else. If there are leftovers, they can be easily reheated the next day. I also like that it doesn't involve frying. Tips and variations Tips - Do not cut the mushrooms too small, otherwise, they become soft and get lost in the sauce. - Add the wild garlic directly to the boiling pot, not separately. - In the end, do not boil too much after adding the sour cream, to prevent it from curdling. - When making polenta, keep stirring to prevent it from sticking to the bottom. Substitutions - If you don't have wild garlic, you can use a little green garlic, although the taste will be different. - Vegeta can be omitted, but the original recipe includes it. - Plant-based sour cream can be used for a fasting version, but it doesn't have exactly the same texture. Variations - You can add other seasonal greens, but no more than a handful, so as not to overpower the main flavor. - If you don't have pleurotus, champignon mushrooms can be a substitute, but the texture and taste are slightly different. Serving ideas - It is best eaten with fresh, hot polenta. - It also goes well with toasted bread if you don't have cornmeal on hand. - A leftover portion can be placed in a bowl and served cold as a fasting dish, especially in spring. Frequently asked questions 1. Can I use low-fat sour cream or cooking cream? You can, but sour cream with at least 20% fat makes the sauce creamier. Low-fat sour cream may curdle when boiled or leave the sauce too thin. 2. How much wild garlic should I use? A normal bunch is enough for one container of mushrooms. If you like it more intense, you can increase the amount, but don’t overdo it, as the taste becomes very strong. 3. How do I know when the pleurotus mushrooms are cooked? They are done when they become soft with a fork, but still hold their shape. If you boil them too long, they become watery and fall apart. 4. Can this dish be frozen? I do not recommend freezing, as the sour cream sauce changes texture upon thawing, and the wild garlic loses its aroma. 5. Can I replace cornmeal with something else for the side? Yes, with bread, but polenta helps with the consistency and flavor of the recipe. If you want something different, you can try plain boiled rice. Nutritional values Approximately, one serving (without polenta) has around 120-160 kcal, most of which come from sour cream and mushrooms. Approximate macros: protein 5-7 g, carbohydrates 7-10 g, fats 9-12 g. With polenta, add about 100 kcal per serving. These values vary depending on the sour cream used and the amount of butter/margarine for the polenta. Storage and reheating It can be stored in the refrigerator, in a covered container, for up to 2 days. It can be reheated on low heat or in the microwave, but it’s best to stir often, especially because of the sour cream. I do not recommend freezing, as the sauce loses its consistency and the wild garlic does not taste the same. Polenta can be reheated in steam or in the oven, but it does not have the same texture as fresh.

Oyster mushrooms with sour cream

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