From mushrooms, few of those who like to eatrefuse: they are great to diversify the table and delight the taste buds. True, forest mushrooms are not available to everyone and not always. But to buy champignons is not a problem. That’s why the housewives came up with a huge number of all kinds of recipes with them. But the most favorite of all are the champignons in sour cream in the pan. In this form, the mushrooms are in harmony with any meat dishes, go well with vegetables, and can be eaten and just with any side dish.
Mushroom preparation
Before frying the mushrooms in sour cream onpan, with them should be a few simple operations. To begin with - to sort out; if there are specimens with dark spots, such places should be cut off. Mushrooms should be washed at least three times, but quickly, so as not to lose their flavor. Before sending to the skillet, the mushrooms are necessarily dried, otherwise the extra time will be spent on evaporating the “extraneous” water. It is better to fry small mushrooms, whole ones are divided into legs and caps and cut into equal slices.
Whether to clean champignons is a moot point. Young mushrooms obviously do without this procedure; on old ones, the hat manages to build up a rather coarse layer, so for tenderness it can be removed.
Frying rules
There are only three conditions for successful culinary experiments:
- Mushrooms must be put into action immediately after the end of their preparation: champignons darken extremely quickly and begin to deteriorate.
- It is necessary to fry fresh champignons in sour cream in a frying pan for a short time, maximum seven minutes (unless, of course, they are piled in a pile in the dishes). Frozen mushrooms will be cooked for up to 25 minutes.
- Salt and seasonings are poured into the mushrooms before they are taken off the fire, otherwise they will not be very juicy.
Mushrooms in cream in a frying pan: recipe
It’s really easy to fry mushrooms. Even a novice chef is unlikely to be able to spoil the dish. We need to act as follows.
- A pound of champignons is cut into not too small pieces.
- Two medium bulbs cut into quarter rings.
- A clove of garlic (if you have nothing against it) is chopped up as finely as possible.
- A good dill bundle is washed, dried and ground.
- Cutted champignons are poured into warmed butter in a skillet and fried with stirring. If the pan is small, it will take about 15 minutes - a lot of mushrooms.
- In a separate skillet, the onions are fried until soft and poured out to the mushrooms.
- Mushrooms are poured with a glass of sour cream, seasoned with pepper and salt and stewed for about seven minutes.
At this stage, the mushrooms in cream in the pancan be considered ready. But if you wish, you can spread them out on cocottes, sprinkle them with cheese and put them in the oven for ten minutes - you will get wonderful juliens.
Mushrooms plus potatoes
These two favorite foods are combined in dishes.many mistresses. Especially successful are the champignons with potatoes in sour cream in the pan. At the initial stage, they are prepared separately. On one pan, chopped onion head is allowed; as it becomes transparent - pour strips or small slices of a kilogram of fresh champignons. About six grams of tubers are cut into strips, dried with napkins and roasted in another skillet until half ready. Next, the potatoes are transferred to the mushrooms, there also pours a glass of sour cream fatter, the contents of the pan mixed and add. Joint cooking is a quarter of an hour. When the dish is ready, it is sprinkled with parsley and dill.
Juicy meat
Without meat rarely cost the averageRussian table. Is that the family adheres to the precepts of vegetarianism or respects the church fast. All the rest will probably like pork with champignons in sour cream in a pan. Preparation begins with zazharki, for which two bulb onions are chopped and fried until golden. Having achieved the desired color, tomato slices are added to the onion, three small pieces. If the season is not for tomatoes, you can take canned food in its own juice. Five minutes later, slices of a third kilogram of champignons are introduced into the frying pan, and after five more, pork cubes (about 700 grams) are introduced. Frying for about ten minutes is conducted on a large fire, then a glass of sour cream is poured in, and the heat is reduced to quiet. At the same time, prisalivanie and podpruschivanie held, the pan is covered and left for a third of an hour. Delicate result and magical scent guaranteed!
Scented bird
Chicken with champignons is cooked a little differently.sour cream in a pan. The most cute in this dish is fillet; since it is somewhat dry, a pound of chicken for a third of an hour from boiling is boiled in salted water, after which it is cooled. While waiting for cooling, two onions are cut into half-gobs, and half a kilo of champignons are cut into plates. First the onions are fried until they become transparent, then the mushrooms are filled up and prepared for a quarter of an hour, until the excess juice has evaporated. A half cup of sour cream, a spoonful of flour and a third of a spoonful of ground nutmeg are mixed in a bowl. You need to knead until all the flour lumps are broken. Fillet is cut into strips, sent to the mushrooms and poured fragrant sour cream. At the same time, the dish can be dosolit and season with pepper. The container is tightly closed with a lid, and its contents are extinguished for ten minutes. You can eat like that, and you can serve mashed potatoes, chicken, al dente pasta or just fresh vegetables, salted or fresh seasoned vegetables.
