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Fried waves in sour cream are amazingly aromatic. Their taste is favorably emphasized by the vegetables and spices added to the composition. With proper preparation, everyone will be able to surprise guests at the holiday with an original dish.
How to cook fried waves with sour cream
To make the mushrooms in sour cream tasty and tender, you must first remove the bitterness from the fruit. To do this, you need to soak the peeled mushrooms in cold water for at least a day, and preferably for two days. Change the water every 12 hours. Then add 20 g of salt to 1 liter of water and cook for one hour. In the process of cooking, remove the foam, together with which all the debris comes to the surface.
In mature mushrooms, the leg is necessarily cut off, since after cooking it becomes too dry and tasteless.
Before using any of the proposed recipe for volvushki in sour cream, you must first boil the mushrooms. Then cut the large fruits into pieces, and leave the small ones unchanged.
Traditionally, onions are added to improve the palatability of the mushrooms. Also, depending on the cooking option, the composition includes garlic, carrots, bell peppers, spices. You cannot add many seasonings, as they interrupt the taste and aroma of forest fruits.
In winter, frozen mushrooms can be used. They are pre-thawed in the refrigerator. You cannot use a microwave for these purposes, otherwise the taste will change.
How to fry little waves with sour cream in a pan
Sour cream mollies have a unique taste and are famous for their ease of preparation. This recipe will be appreciated by all lovers of mushroom dishes.
You will need:
- boiled waves - 1 kg;
- pepper;
- onions - 130 g;
- salt;
- garlic - 3 cloves;
- vegetable oil - 30 ml;
- flour - 20 g;
- sour cream - 550 ml.
How to cook:
- Chop the onion. It is most delicious if the cubes are small. Chop garlic cloves at random.
- Transfer to a frying pan. Pour in oil and fry for 10 minutes over low heat. In the process, you need to mix so that the vegetables do not burn. Otherwise, not only the appearance of the dish will be spoiled, but also its taste.
- Cut the forest fruits into large pieces. Transfer to fried foods. Darken for seven minutes.
- Salt. Spice up. Pour in sour cream. Add flour and stir quickly to avoid lumps. Fry until the sauce is thick. Do not close the lid. The process will take about five minutes over medium heat.
How to cook wines in sour cream with onions and garlic
Wolves in sour cream sauce acquire special piquant notes, and in terms of nutritional properties they compete with butter mushrooms, chanterelles and mushrooms. So that the taste and aroma of the snack does not change, it is necessary to mix it only with a wooden spatula.
You will need:
- boiled waves - 1.5 kg;
- parsley - 10 g;
- onions - 360 g;
- black pepper;
- carrots - 220 g;
- salt;
- garlic - 4 cloves;
- sour cream - 350 ml;
- butter - 60 g.
How to cook:
- Chop the garlic and onions into small cubes. Transfer to a skillet with melted butter. Fry until golden brown.
- Rinse the prepared mushrooms, put on a paper towel. Leave to dry. To cut in cubes.
- Transfer to vegetables and simmer for 10 minutes. The fire should be medium.
- Add diced carrots. Salt. Sprinkle with pepper.Darken for 10 minutes.
- Pour in sour cream. Stir and simmer on the minimum burner setting for a quarter of an hour.
- Sprinkle with chopped parsley. Stir and fry for another seven minutes.
Deep-fried mushrooms with sour cream sauce
This option is perfect for a buffet table. The appetizer looks spectacular, and the sauce favorably emphasizes its unique taste.
You will need:
- waves - 10 large fruits;
- vegetable oil;
- flour - 160 g;
- black pepper;
- salt;
- mustard powder - 3 g;
- dried onions - 10 g;
- milk - 80 ml;
- dried garlic - 5 g;
- egg - 1 pc.;
- ground paprika - 5 g.
Sour cream sauce:
- sour cream - 400 ml;
- black pepper - 10 g;
- garlic - 4 cloves;
- dill - 10 g;
- salt - 5 g.
How to cook:
- Cut each fruit in two. Soak, boil, then dry completely.
- Halve the flour. In the first part, roll the forest fruits. Pour spices and dried vegetables into the second part.
- Beat the egg with a whisk. Pour in milk and stir.
- Pour oil into a deep fryer and warm up.
- Dip the forest fruits in the liquid mixture. Roll in spicy flour.
- Transfer to a deep fryer. Fry until golden brown.
- Place on a paper towel to remove excess grease.
- Chop the dill, pass the garlic through a press. Stir in remaining sauce ingredients. Serve with a snack.
How to cook sour cream, carrots and onions
Wolves with sour cream and onions, complemented by bright carrots, will please the whole family.
You will need:
- boiled waves - 500 g;
- carrots - 180 g;
- salt;
- onions - 130 g;
- vegetable oil - 40 g;
- sour cream - 200 ml;
- pepper;
- flour - 10 g.
How to cook:
- Grate carrots. You can use large or medium.
- Chop the onion. Half rings and cubes are suitable in shape.
- Put the mushrooms in the pan. Fry until the moisture has completely evaporated.
- Add vegetables. Pour in oil. Fry until soft.
- Pour in sour cream. Season with salt and pepper. Add flour. Stir constantly and cook for 12 minutes. The fire should be minimal.
Volnushki in sour cream with herbs
Waves stewed in sour cream with the addition of herbs are especially useful. Parsley can be added during the stewing process or in a ready-made dish. In the second case, the taste of greens will be more pronounced.
You will need:
- boiled waves - 500 g;
- ginger powder - 3 g;
- dill, parsley - 20 g;
- onions - 120 g;
- lettuce leaves - 30 g;
- sour cream - 170 ml;
- olive oil - 30 ml;
- nutmeg - 3 g.
How to cook:
- Mix forest fruits with chopped dill. Put in a saucepan. Pour in oil. Fry for 20 minutes. Make sure that the food does not burn.
- Pour in sour cream. To make the sauce thick, use 25% fat. Mix. Salt. Add nutmeg and ginger. Fry for three minutes.
- Cover the bottom of the dish with washed and dried lettuce leaves. Lay out the fried foods. Sprinkle with chopped parsley.
Conclusion
Fried wagons in sour cream are a delicious and nutritious dish that is suitable for daily meals and a festive feast. If you use only caps of young mushrooms for cooking, then the appetizer will turn out to be very effective.
