Recipes for porcini mushrooms in sour cream

Fresh or salted, dried or marinated porcini mushrooms in sour cream are always an excellent dish with the richest chemical composition and the highest nutritional value. Cooking porcini mushrooms in sour cream according to the recipes offered on this page is very easy, since all proportions are accurately calculated. Before cooking porcini mushrooms in sour cream, we recommend that you study several ways to cook them and choose the most optimal one. This can be frying, baking in the oven, stewing in a slow cooker or cooking casseroles, snacks, etc. See how to cook porcini mushrooms in sour cream in a recipe with a photo illustrating options for serving ready-made dishes to the table. The described methods for preparing mushrooms can be applied to other types of spongy mushrooms. So, if it was not possible to recruit mushrooms, do not despair.

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Recipe for deliciously cooked porcini mushrooms in sour cream

Before you cook delicious porcini mushrooms in sour cream, let’s collect all the ingredients:

• 500 g fresh or 200–250 g boiled (salted) mushrooms
• 2 Art. tablespoons flour
• 300–500 ml decoction (or water)
• 1 st. a spoonful of any fat
• 2 Art. tablespoons vegetable oil
• 1-2 bulbs
• 250 g sour cream

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How to cook fresh porcini mushrooms in sour cream

Ingredients:

• 500 g white mushrooms
• 100 g sour cream
• 40 ml of vegetable oil
• 10 g flour
• salt and spices to taste

Before cooking fresh porcini mushrooms in sour cream, they must be cleaned, washed and cut into thin slices. So that they do not darken, sprinkle them with lemon juice, then fry them in oil, sprinkle with flour, pour sour cream and bake in the oven until tender (40-60 minutes).

Recipe for dried porcini mushrooms in sour cream

The ingredients for this recipe for cooking porcini mushrooms in sour cream are as follows:

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• 40 g dried porcini mushrooms
• 2 teaspoons of butter
• 1½ st. spoons of sour cream
• 125 ml of milk
• green onions
• salt to taste

To cook dried porcini mushrooms in sour cream, they must be sorted out, washed well, poured with hot boiled milk, wait until it is completely absorbed, and chop into cubes. Mushrooms lightly fry with onions, pour sour cream, boil and sprinkle with green onions.

Cooking porcini mushrooms in sour cream

Composition:

• 500 g canned porcini mushrooms
• 120–180 ml of filling
• 3–4 tbsp. butter spoons
• 250 g sour cream
• 1 bulb
• greenery

Cooking porcini mushrooms in sour cream: cut them into slices (or slices), add filling, oil and fry for 2-3 minutes. Then stir in sour cream and chopped onion fried with butter and warm. Serve hot, garnished with parsley or dill.

How to fry porcini mushrooms in sour cream

Composition:

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• 600 g fresh porcini mushrooms
• 400 g potatoes
• 2 bulbs
• 40 g butter
• 1 st. spoon of flour
• 500 g sour cream
• salt
• pepper
• greenery

Before frying porcini mushrooms in sour cream, cut peeled mushrooms into slices, potatoes into cubes. Fry the potatoes in oil until half cooked, then add the mushrooms and onions and keep on fire until the potatoes are soft. After that, add flour, seasonings, put sour cream and boil everything together. Sprinkle the dish with chopped herbs. For garnish, offer stewed carrots and boiled cauliflower.

How to stew porcini mushrooms in sour cream

Composition:

• 800 g fresh porcini mushrooms
• 500 g sour cream
• salt
• pepper

Before stewing porcini mushrooms in sour cream, they need to be cleaned, washed, large ones cut into pieces. Put them in a frying pan, salt and pepper, put sour cream and fry until it darkens slightly. Serve in a skillet.

Porcini mushrooms in sour cream in the oven

To cook porcini mushrooms in sour cream in the oven, you need the following ingredients:

• 1 kg mushrooms
• 2 bulbs
• 50 g butter
• 3 st. tablespoons grated cheese
• 2 tbsp. spoons of breadcrumbs
• 1 cup sour cream
• salt

Cut the mushrooms into slices, finely chop the onion into half rings. Put the mushrooms and onions in a deep cast-iron pan and, adding a few tablespoons of broth or water, simmer until tender. Then pour the mushrooms with sour cream, sprinkle with cheese mixed with breadcrumbs fried in butter, and bake in the oven for 5-7 minutes.

Recipe for porcini mushrooms stewed in sour cream with potatoes

To cook porcini mushrooms stewed in sour cream with potatoes, you need the following composition of products:

• 500 g white mushrooms
• 500 g potatoes
• 1 bulb
• 2 Art. tablespoons butter
• 2-3 cups beef broth
• 200 g sour cream
• parsley
• salt
• red ground pepper
• cardamom
• black pepper

To cook porcini mushrooms stewed in sour cream according to the recipe, you need to clean the mushrooms, cut into slices, wash, roll in flour, put in a deep frying pan with a lid or a saucepan, simmer until the mushrooms release juice. Drain the juice, add 500 g of potatoes and 50 g of oil to the mushrooms, onion fried in oil (1 pc.), Parsley, salt, red pepper, bay leaf, 3-4 cardamom grains and 2-3 black pepper grains, fry. Then add 2 – 3 cups of broth, 1 cup of sour cream, simmer until the sauce thickens. Transfer to a dish, sprinkle with herbs.

How to fry porcini mushrooms in sour cream

Before frying porcini mushrooms in sour cream, they must be cleaned, washed, cut into slices, salted, fried in oil. Before the end of frying, add 1 tsp to the mushrooms. flour and mix. Then put sour cream, boil, sprinkle with grated cheese and bake in the oven. When serving, sprinkle the mushrooms with parsley and dill. You can bake in sour cream and salted mushrooms. To do this, drain the brine, and rinse the mushrooms, chop and fry. Otherwise, proceed in the same way as with fresh mushrooms.

 For 500 g of fresh porcini mushrooms:

• 1 / 2 cup sour cream
• 25 g cheese
• 1 hours. L. flour
• 2 st. l. oils

Porcini mushrooms fried in sour cream with onions

Prepare porcini mushrooms in the same way as in the previous recipe. Boil new potatoes. When serving, porcini mushrooms fried in sour cream with onions, put in the middle of the pan, and put boiled potatoes of the same size around the edges and sprinkle it with finely chopped dill.

 For 100 g of white mushrooms:

• 50 g sour cream
• 10 g butter
• 100 g potatoes
• 100 g onion
• dill

Recipe for porcini mushrooms in sour cream in a pan

According to this recipe, porcini mushrooms in sour cream in a pan must first be cooked in the same way as described above, pour sour cream sauce, put in a portioned pan.

For 100 g of white mushrooms:

• 50 g sour cream sauce
• 50 g butter
• parsley

Fried porcini mushrooms in sour cream

Dry porcini mushrooms are washed well, poured with hot boiled milk, and allowed to swell so that the milk is completely absorbed. Mushrooms are chopped, lightly fried with onions, poured with sour cream, heated. When serving, fried porcini mushrooms in sour cream are sprinkled with green onions.

Ingredients (per serving):

• 40 g dried porcini mushrooms
• 2 teaspoons oil
• 1,5 st. tablespoons of sour cream
• 0,5 cup of milk
• green onions

Porcini mushrooms in sour cream in a slow cooker

Components:

• 500 g white mushrooms
• 100 g sour cream
• 2 bulbs
• vegetable oil
• salt

Wash and clean the mushrooms, cut into pieces. Peel the onion and cut into half rings. Pour a little vegetable oil into the multicooker bowl and cook in the “Baking” mode for 40 minutes. It is best to fry the mushrooms with the lid open so that the dish does not turn out to be very liquid. In 20 minutes. add the chopped onion and continue cooking with the lid closed until the end of the program. Add sour cream and salt. Cook porcini mushrooms in sour cream in a slow cooker in the “Stew” mode for another 5 minutes. Serve sprinkled with herbs.

Porcini mushrooms with potatoes in sour cream in a slow cooker

Products:

• 6 potato tubers
• 300 g white mushrooms
• 1 / 2 cup sour cream
• salt

Cooking time – 2 hours.

Peel mushrooms and potatoes, cut potatoes into cubes, mushrooms into slices. Put mushrooms into the multicooker bowl, salt and cook in the Simmer mode for 1 hour. Add potatoes, sour cream, add salt. Cook in Pilaf mode until the signal.

White mushrooms in sour cream

What you need:

• 1 kg white mushrooms
• 1 bulb
• parsley
• 1 Art. l. flour
• ¾ cup broth
• 1 cup sour cream
• ½ cup vegetable oil
• pepper
• salt

Peel the mushrooms, rinse well, cut into slices, put in a saucepan, cover with a lid and put on low heat. When the mushrooms give juice, drain it, add 2 tbsp to the mushrooms. l. butter and chopped onion, salt, pepper, fry for a few minutes. Stir sour cream with flour, dilute with broth and pour mushrooms with this sauce. Simmer until sauce thickens and mushrooms are soft. Serve on the table, sprinkled with chopped herbs.

Recipe for fried porcini mushrooms in sour cream

What you need:

• 200 g dried porcini mushrooms
• 2 bulbs
• dill and parsley
• ½ cup thick sour cream
• 5 Art. l. butter
• salt

Pour dried porcini mushrooms with 2 cups of water, leave for 6 hours. Then boil in the same water with salt and 2 tbsp. l. butter. Remove mushrooms, cut. Strain the mushroom broth. According to the recipe for fried porcini mushrooms in sour cream, chop the onion, fry in oil. Add chopped mushrooms, fry everything together. Pour in sour cream, add a little mushroom broth, simmer for 15 minutes.

Serve on the table, sprinkled with chopped herbs.

White mushrooms baked in sour cream

What you need:

• 1 kg white mushrooms
• 2 bulbs
• 4 century. l. grated sыra
• 2 Art. l. breadcrumbs
• 1 cup sour cream
• 60 g butter
• salt

Rinse mushrooms, dry, cut into slices, fry in oil. Add onion, fry everything together. Then pour 3-4 tbsp. l. water, salt and simmer, stirring, over low heat until tender. Mushrooms with onions are transferred to a refractory form, pour sour cream, sprinkle with cheese mixed with breadcrumbs, and bake in the oven for 7 minutes.

Mushrooms baked in sour cream

What you need:

• 1 kg fresh porcini mushrooms
• 5 cloves of garlic
• 50 g cheese
• 1 cup sour cream
• 100 g butter
• ground black pepper
• salt

Rinse the mushrooms, dry, cut into thin slices, simmer in oil over low heat for 1 hour. Add the garlic passed through the press, salt, pepper, pour sour cream, mix and put in a refractory form. Sprinkle with grated cheese, bake in the oven at 200 ° C for 15-20 minutes.

Porcini mushrooms baked in sour cream with noodles

Ingredients:

• 800 grams of mushrooms
• 500 g noodles
• 150 g onions
• 60 g butter
• 200 g sour cream
• 2 yolk
• 60 g cheese
• ground black pepper and salt – to taste

Boil fresh mushrooms in a small amount of salted water, drain, chop, combine with finely chopped onion fried in butter, sprinkle with black pepper, add salt and mix. Boil the noodles in salted water, drain, pour over hot water in a colander, combine with mushrooms, mix and put in a greased high form or pan. Bake in a moderately hot oven for 20-30 minutes, then pour sour cream mixed with grated cheese and egg yolk, sprinkle grated cheese on top and continue baking. After 7-10 minutes, when the cheese is lightly browned, remove from the oven and drizzle with melted butter. Serve with raw vegetable salad.

Mushrooms baked in sour cream (1 way)

Ingredients:

• 1 kg white mushrooms
• 100 g butter
• 60 g flour
• 240 g sour cream
• 50 g cheese
• 5-6 sprigs of dill
• ground black pepper and salt – to taste

Rinse the mushrooms, drain, cut into slices, salt and fry in butter for 20-25 minutes. Then sprinkle with flour, pour sour cream, add salt, pepper and bring to a boil over low heat. Remove from heat, sprinkle with grated cheese and bake in the oven for 5-7 minutes. Sprinkle with finely chopped dill before serving.

Mushrooms in sour cream (2 way)

Ingredients:

• 1 kg white mushrooms
• 2 tbsp. tablespoons of butter and flour
• 1,5 glasses of sour cream
• 50 g cheese
• greenery
• salt
• pepper.

Wash fresh mushrooms, then cut into slices, salt and fry in butter until tender. Shortly before the end of frying, sprinkle with wheat flour and pour sour cream, adding salt and pepper to taste. Bring all this to a boil over low heat. Sprinkle the mushrooms with grated cheese and bake for a few minutes in the oven.

Sprinkle with chopped parsley or dill before serving.

Mushroom croquettes in sour cream

Ingredients:

• 1 kg fresh porcini mushrooms
• 200 g of vegetable oil
• 1 bulb
• 1 glass of milk
• 200 g white stale bread
• 2 eggs
• 2 tbsp. spoons of breadcrumbs
• 1 st. tablespoon finely chopped parsley
• salt
• pepper

For the sauce:

• 1 st. spoon of flour
• 1 cup sour cream
• 1 / 2 cup water
• salt

Peel fresh mushrooms, rinse in running water, chop, put in a saucepan, add finely chopped onion, 3 tbsp. tablespoons of vegetable oil, 3 tbsp. tablespoons of water, salt and put to simmer under the lid until all the liquid has evaporated. Soak white bread in milk, squeeze hard and pass through a meat grinder along with mushrooms. Add eggs, salt, pepper and mix well. If the mass is very liquid, add breadcrumbs. From the resulting mass, form balls the size of a small apple, bread them in breadcrumbs and fry in oil. Serve in a deep dish, filled with sour cream sauce and sprinkled with parsley.

Dumplings from fresh porcini mushrooms in sour cream

For the dough:

• 1,5 cups flour
• 1–2 eggs
• 0,5 cup water
• 0,5 teaspoon salt

For the stuffing:

• 400 g white mushrooms
• 1 bulb
• 1 tablespoon of sour cream
• 2 tablespoons butter
• flour
• salt

Chop the onion, lightly brown in oil. Mushrooms cut, salt, roll in flour and fry in oil, then mix with sour cream and onions. Knead the dough, roll it thinly, cut out cakes with a glass, put a teaspoon of minced meat on each, pinch and boil in salted water until tender.

Serve with hot butter.

Baked porcini mushrooms in sour cream, Tolstoyan style

Ingredients:

• 500 g white mushrooms
• 0,5 cup oil
• 3-4 garlic cloves
• 0,5 glasses of sour cream
• 50 g cheese
• salt
• pepper

Put sliced ​​mushrooms into warmed ghee, add crushed garlic, salt and ground black pepper, mix and simmer over low heat for about an hour. Put the mushrooms on a baking sheet, pour over the sour cream, sprinkle with grated cheese and bake in the oven for about 30 minutes.

Porcini mushrooms in sour cream, in bowls

Ingredients:

• 750 g white mushrooms
• 1 lemon
• 4 egg yolks
• 250 g sour cream
• 100 g grated sыra
• 60 g butter
• salt
• ground black pepper
• nutmeg

Peel the mushrooms, rinse, sprinkle with lemon juice so as not to darken, cut into small slices, lightly fry in oil. As soon as the mushrooms start juice, immediately remove them from the stove and distribute them in small portioned bowls. Grind sour cream with yolks in a deep saucepan, salt, pepper, sprinkle with nutmeg and pour mushrooms. Sprinkle with grated cheese and bake in a moderately hot oven. Mushrooms prepared in this way can be served as an independent dish or as a side dish.