A very spicy and delicate mushroom stew with the aroma and taste of white wine. This dish goes well with any appetizers and salads.
It is necessary
- - 150 ml of white (dry) wine;
- - 150 g of champignon mushrooms;
- - 150 g of chanterelle mushrooms;
- - 100 g green onions;
- - 1 PC. onions;
- - 150 g of mushrooms honey agarics;
- - 100 g of curly parsley;
- - 350 g cream;
- - 50 ml of vegetable oil;
- - 2 g of black ground pepper;
- - salt to taste.
Instructions
Step 1
Take a medium-sized onion, rinse well and peel, remove roots and shoots. Let the onion dry a little. Cut it in half, place it on a flat plate, cut side down, and place it in the freezer for ten minutes. Frozen onions are stewed faster and do not sting the eyes. Remove the onion and cut into very thin half rings.
Step 2
Soak the mushrooms in warm water before cooking, for about two hours. Rinse and clean, remove the films. Dry the mushrooms a little and cut into very small slices. Chanterelles do not need to be cut.
Step 3
Heat the oil in a skillet with a thick bottom, fry the onion in it for two minutes, the onion should not start to darken, it should just become soft. First add whole chanterelles to the onion, fry for five minutes, then the remaining chopped mushrooms and simmer in oil for fifteen minutes.
Step 4
Pour the wine into the mushrooms in a slow, thin stream. Stir and simmer for three to four minutes. Add cream, salt and pepper. Let the mixture simmer for five minutes. Then remove and cool. Serve, garnish with finely chopped herbs. It can be served as an independent dish or as a side dish for potatoes, rice, buckwheat.
