Porcini mushrooms are useful almost like fresh meat, due to the special protein they are well absorbed, and the resulting calories are spent on energy. Mushrooms with potatoes in sour cream is a very tasty and satisfying dish.
It is necessary
- - 500 g of fresh porcini mushrooms;
- - 250 g sour cream;
- - 50 g of fresh dill;
- - 400 g of potatoes;
- - 1 lemon;
- - 10 g of fresh salad;
- - 3 pcs. small tomatoes;
- - 100 g of butter;
- - 2 g of black ground pepper;
- - salt to taste.
Instructions
Step 1
Almost all wild mushrooms can work great for this recipe, you can even use a mushroom mix from the store. But it is best to cook fresh porcini mushrooms, they are very healthy and nutritious, go well with potatoes and sour cream.
Step 2
Take half a kilogram of fresh porcini mushrooms, rinse them well in running warm water using a sponge. Do not soak these mushrooms or wash them for too long, as they tend to absorb water like a sponge. For this reason, it is not recommended to take frozen porcini mushrooms. If necessary, clean the stem of the mushroom with a knife. Place the mushrooms on a cloth towel and let them dry for half an hour.
Step 3
Cut the dried mushrooms into small cubes. Melt the butter in a skillet and fry the mushrooms in it. It will take a long time to fry, as mushrooms give off a lot of moisture. The total mass of mushrooms should be almost halved. The mushrooms should be a little fried, a slight golden crust should appear.
Step 4
Wash and peel the potatoes. Cut into small thin slices and add to the toasted mushrooms, fry for another ten minutes. Add sour cream, season with salt and pepper and simmer for another ten minutes. Serve garnished with lettuce, tomatoes and lemon wedges.
