Boletus baked in sour cream under a cheese crust is a very tasty and juicy dish that will undoubtedly decorate any family dinner or festive evening. Any potato or meat side dish, as well as fresh vegetables and juicy salads are suitable for this dish.
Ingredients:
- 0.7 kg boletus;
- 1 small pack of sour cream;
- 1 tablespoon semolina;
- 2 onions;
- ½ bunch of parsley;
- 10 g butter (melted);
- 50 g of hard cheese;
- ½ teaspoon white pepper;
- sugar and salt.
Preparation:
- Rinse the mushrooms thoroughly, removing any dirt, adhering leaves and blades of grass with your hands, cut into arbitrary pieces.
- Pour water into a saucepan, place it on fire and bring to a boil.
- Put chopped mushrooms in boiling water, salt them, bring to a boil again and cook over low heat for a quarter of an hour. The foam formed during the cooking process must be removed from the water surface.
- Rinse boiled mushrooms under water, drain off excess liquid.
- Wash the onion, peel and cut into half rings.
- Put a piece of butter in a frying pan and heat it up. Put half rings of onion in oil, sprinkle with sugar and fry until transparent.
- Add the drained mushrooms to the fried onions, mix everything and fry for 5 minutes using high heat.
- After 5 minutes, remove the fried mushrooms from the heat and sprinkle over the baking pots.
- Finely chop the parsley with a knife and mix with sour cream, white pepper and semolina.
- Pour the sour cream filling into each pot on top of the mushrooms. As a rule, 2.5 tablespoons of this filling are placed in one pot.
- Place the pots in a cold oven. Then turn on the oven and preheat, bake the contents of the pots for half an hour at 180 degrees.
- Mark hard cheese with a fine mesh grater
- After half an hour, remove the pots from the oven and open. Add grated cheese to each pot and send the mushrooms back to the oven and bake for another 5-7 minutes. During this time, the cheese will take on a fragrant golden brown crust. Ready-made boletus should be served directly in pots.
