Oily in sour cream So I was lucky enough to finally get out into nature - in the autumn forest for mushrooms! The catch, however, was not as impressive as I imagined on the eve of the trip, but still at once cook the oil, we found. I decided to cook them in sour cream, because once upon a time I tried mushrooms, cooked this way, and was happy, and this time it was very tasty! Cumin brought a new piquant note in this dish!
Ingredients:- Mushrooms oily 800 g
- Onions 1 pc.
- Carrots 0.5 pcs.
- Parsley fresh 0.25 bunch
- Cumin dry 0.5 tsp.
- Sour cream 2 tbsp. l.
- Sunflower refined oil 150 ml
- Pepper black ground 0.5 tsp.
- Salt 1 tsp.
- Step 1 To prepare the oil in sour cream, we will need sour cream fat, fresh mushrooms, dry cumin, onions, carrots, fresh parsley, refined sunflower oil, salt and black ground pepper.
- Step 2 Mushrooms are cleaned, well under running water.
- Step 3 In the pan boil the water, add some salt, throw the mushrooms into it and cook for 30 minutes. Then drain the water, fill the mushrooms with fresh boiling water and cook for another 30 minutes.
- Step 4 Our mushrooms boiled and cooked.
- Step 5 Onions and carrots are cleaned, cut into strips.
- Step 6 Mushrooms cut into large pieces - small into halves, and large - to quarters.
- Step 7 Fry onions and carrots on sunflower refined oil, add mushrooms to them.
- Step 8 Stir, fry for about 10 minutes over low heat under the lid.
- Step 9 Add the sour cream.
- Step 10 Also add spices: salt, freshly ground black pepper, cumin. Stir everything, cover with a lid and simmer for another 10 minutes at low heat. If necessary, you can add vegetable broth or water.
- Step 11 Grind the parsley, add it to the ready-made mushrooms.
- Step 12 Stir, warm slowly over a few minutes and set aside. Serve oily in sour cream in hot form as an independent dish or in addition to mashed potatoes.