Few of those who like to eat will refuse mushrooms: they will diversify the table and delight taste buds. True, forest mushrooms are not accessible to everyone and not always. But to buy mushrooms is not a problem. That's why the mistresses came up with a huge number of all kinds of recipes with them. But champagne in sour cream in a pan remain the most beloved of all. 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 the mushrooms in sour cream in a pan, they should be done with a few simple operations. To begin with - iterate over; if there are specimens with dark spots, it is better to cut off 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, the champignons must be dried - otherwise it will take extra time to evaporate the "extraneous" water. It is better to fry small mushrooms whole, large ones are divided into legs and hats and cut into identical slices.
To clean mushrooms is a moot point. Young mushrooms will obviously do without this procedure; on old ones, the hat manages to build up a rather coarse layer, so that for tenderness it can be removed.
Frying rules
There are only three conditions for successful culinary experiments:
- Mushrooms should be put into action immediately upon completion of their preparation: the mushrooms darken extremely quickly and begin to deteriorate.
- It is not necessary to fry fresh champignons in sour cream in a pan for a short time, a maximum of seven minutes (unless, of course, they are heaped in the dishes). Frozen mushrooms will cook for up to 25 minutes.
- Salt and seasonings are added to the mushrooms just before being removed from the heat, otherwise they will turn out not very juicy.
Mushrooms in sour cream in a pan: recipe
Frying mushrooms is actually very simple. Even a novice cook is unlikely to spoil the dish. You need to proceed as follows.
- A pound of champignons is cut into not too small pieces.
- Two middle bulbs are cut into quarters of rings.
- A clove of garlic (if you have nothing against it) is chopped as finely as possible.
- A good dill bunch 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 - a lot of mushrooms.
- In a separate frying pan, the onions are fried until soft and spilled out to the mushrooms.
- Mushrooms are poured in a glass of sour cream, seasoned with pepper and salt and stewed for about seven minutes.
At this stage, mushrooms in sour cream in a pan can be considered ready. But if you wish, you can arrange them in cocotte mills, sprinkle with cheese and put in the oven for ten minutes - you will get wonderful julienne.
Mushrooms plus potatoes
These two favorite products are combined in dishes by many housewives. Particularly successful are champignons with potatoes in sour cream in a pan. At the initial stage, they are prepared separately. A chopped onion head is allowed in one pan; as it becomes transparent - strips or small slices of a kilogram of fresh champignons are poured. Grams of six hundred tubers are cut into strips, dried with napkins and fried in another pan until half cooked. Next, the potato is transferred to the mushrooms, a glass of sour cream is poured into it fatter, the contents of the pan are mixed and added. Joint cooking is a quarter of an hour. When the dish is ready, it is sprinkled with parsley with dill.
Juicy meat
The average Russian table is rarely without meat. Unless the family adheres to the covenants of vegetarianism or observes church fasting. Everyone else will surely like pork with mushrooms 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 with slices, three small pieces. If the season is not for tomatoes, you can take canned food in your own juice. After about five minutes, slices of a third kilogram of champignons are introduced into the pan, and after another five - pork sticks (about 700 grams). Frying for about ten minutes is carried out over a large fire, then a glass of sour cream is poured, and the glow is reduced to a quiet one. At the same moment, salting and pinching is carried out, the pan is covered and left for a third of an hour. Delicate results and magical aromas are guaranteed!
Scented bird
Chicken with mushrooms in sour cream in a pan is cooked somewhat differently. The cutest in this dish is the cutest; since it is somewhat dry, a pound of chicken for a third of an hour from boiling is boiled in salted water, and then 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 filled up and cooked for a quarter of an hour until the excess juice evaporates. Half a glass of sour cream, a spoonful of flour and a third spoonful of ground nutmeg are mixed in a bowl. You need to knead until all the flour lumps are broken. The fillet is cut into strips, sent to mushrooms and poured with fragrant sour cream. At the same time, the dish can be added and seasoned with pepper. The container is tightly closed by a lid, and its contents are extinguished for ten minutes. You can eat like that, but you can serve mashed potatoes, al-dente paste or just vegetables, fresh or pickled, according to the season.