Fried mushrooms in sour cream: recipes for cooking mushrooms

Ryzhiks are appreciated primarily for their piquant taste and unique aroma, which are preserved in almost any dish. Although they still have many other advantages. Fried or stewed mushrooms in sour cream in a pan can be cooked with a variety of ingredients. And in any case, it will be a dish worthy of being served at any festive feast.

How to cook mushrooms in sour cream

Camelina has many advantages over other lamellar mushrooms. Not only is it not at all necessary to boil them before frying, they are very rarely wormy and practically do not decrease in size during heat treatment.

Frying mushrooms in sour cream is not difficult, but there are also some peculiarities here. First, they are fried in a skillet with or without butter, alone or with onions, using gentle heat and stirring occasionally. Only after all the moisture has completely disappeared from the mushrooms, sour cream is added to them and stewed over moderate heat until a fragrant mixture of light brown color is formed. And only in the very last minutes of frying salt is added and, if necessary, various spices or herbs.

In fact, given the spicy aroma and taste of the saffron milk caps themselves, spices are rarely used in their manufacture.

After the pan with mushrooms is removed from the heat, it is recommended not to lay out the finished dish immediately on the plates, but to let it brew for a quarter of an hour.

Camelina recipes in sour cream in a pan

You can cook fried mushrooms with sour cream in a pan with different types of meat, and with vegetables, and with eggs, and even with dried fruits. Salted and even pickled mushrooms are quite suitable for frying.

A simple recipe for fried mushrooms in sour cream

The simplest recipe for making saffron milk caps in sour cream involves the use of only two main ingredients. For taste, you can add a little salt, but only at the very end of cooking. There is no need even for vegetable oil, since the mushrooms are initially placed in a dry frying pan. And then, after evaporation of the liquid released from the mushrooms, the fats contained in the sour cream will help them cook well. It should be noted that most often fried mushrooms in sour cream are prepared without preliminary cooking.

You will need:

• 1 kg of fresh mushrooms;
• 100 g thick sour cream.

Preparation:

1. Mushrooms are cleaned of forest debris, washed in cold water and thrown into a colander so that excess moisture is gone.
2. Cut into pieces of a suitable size for eating and place in a preheated dry frying pan.
3. Stew for a while under the lid. Then it is removed to allow the liquid released from them during the heat treatment to evaporate.
4. Sour cream is added and then fried until tender, when the dish becomes thick enough.
   
5. Be sure to insist before serving and are often decorated with sprigs of herbs.

Salted mushrooms with sour cream

Salted mushrooms are delicious on their own. But few know that salty mushrooms fried in sour cream are a surprisingly tasty and satisfying snack, which can also play the role of an independent dish.

You will need:

• 500 g of salted saffron milk caps;
• 150-180 g 20% ​​sour cream.

Preparation:

1. Salted mushrooms are soaked in cold water for half an hour, then laid out on a paper towel to dry.
2. Cut into convenient slices and, put in a hot dry frying pan, fry until all the liquid has evaporated.
3. Add sour cream and fry for at least another quarter of an hour over moderate heat.
4. Decorate the dish on the table with a sprig of basil, dill or parsley.

Camelina mushrooms fried with sour cream and onions

Onions, which are usually finely chopped with a sharp knife, can be added either at the very beginning of cooking, or 10-15 minutes before the end of frying.

For 1 kg of mushrooms, 200 g of onions are usually used. All other ingredients and preparation method do not differ from the traditional ones described above.

Ryzhiks made according to this recipe can play the role of a delicious spicy sauce for any side dish: pasta, potatoes, buckwheat porridge.

Gingerbreads with chicken in sour cream

You can also fry mushrooms with sour cream in a pan with the addition of meat. The dish turns out to be surprisingly tasty from them with chicken breast.

You will need:

• 500 g of fresh mushrooms;
• 600 g chicken breast;
• 300 g sour cream;
• 50 ml of vegetable oil;
• 50 ml of milk;
• 2 onion heads;
• 2 tsp red paprika;
• salt and ground black pepper - to taste.

Preparation:

1. Mushrooms are cleaned of debris, washed and fried in a frying pan preheated with oil until golden brown.
2. The chicken breast is peeled and cut into small pieces comparable to the size of the mushrooms.
3. Onions are chopped into thin half rings and lightly fried with the addition of vegetable oil.
4. Put slices of chicken breast in a pan with onions and fry on all sides for 15 minutes.
5. Milk is poured there, fried mushrooms are added and, covered with a lid, all the products are simmered for about 10 minutes.
6. Finally, sour cream, sweet paprika and salt are added to fried foods. Mix everything thoroughly and simmer over low heat for about half an hour.

Recipe for mushrooms stewed in sour cream with eggs

Mushrooms in sour cream, oddly enough, go well with eggs. Due to the high protein content, the dish acquires additional satiety.

You will need:

• 400 g of salted mushrooms;
• 1 sweet bell pepper;
• 4 chicken eggs;
• 100 ml sour cream;
• 1 onion;
• salt, pepper, herbs - to taste and desire;
• 50 ml of vegetable oil.

Preparation:

1. Salted mushrooms are soaked in cold water for half an hour to an hour so that it covers them completely.
   Comment! If you want to get mushrooms of a more delicate taste and consistency, they can be soaked in milk instead of water.

2. The onion is cut into small cubes, and the bell pepper is cut into strips.
3. A frying pan is heated with vegetable oil and bell peppers and onions are fried on it.
4. Mushrooms are cut into pieces, if desired, or left intact and added to vegetables.
5. Beat eggs with sour cream, add salt and black pepper.
6. Pour the contents of a frying pan with the resulting egg-sour cream mixture and, reducing the heat, fry over medium heat until tender.

Recipe for fried mushrooms with sour cream and cheese

Well, cheese goes so well with any mushrooms that mushrooms fried with it and with sour cream according to the recipe below with a photo will not yield to any festive delicacy in taste.

You will need:

• 1 kg of freshly picked mushrooms;
• 200 g onions;
• 200 ml sour cream;
• 150 g of any hard cheese.

Manufacturing technology is not particularly different from the above. Cheese is usually added 10 minutes before the dish is ready, when the mushrooms have time to lightly fry along with other ingredients.

A dish is considered ready if it is covered with an appetizing chestnut-colored cheese crust on top.

Ryzhiks in sour cream sauce with carrots

In this recipe, the mushrooms are pre-boiled before frying, which shortens the frying time.

You will need:

• 1 kg of fresh mushrooms;
• 2 carrots;
• 2 onions;
• 400 g sour cream;
• 70 ml of vegetable oil;
• salt, pepper, herbs - to taste.

Preparation:

1. The mushrooms are washed and boiled in boiling water with salt for 10 minutes.
2. Put them in a colander, cool them and cut them into 2-4 pieces.
3. The onions are chopped in half rings, the carrots are peeled and grated on a coarse grater.
4. In a deep frying pan, heat the oil, first fry the onion until golden brown, then add the carrots.
5. Fry for another 5-7 minutes.
6. Add pieces of boiled mushrooms and fry the same amount.
7. Pour the entire contents of the pan with sour cream, stir and fry for another quarter of an hour over medium heat.
8. Add herbs and spices if desired.

Gingerbreads fried in flour in sour cream sauce

A dish according to this recipe can be prepared in literally 20 minutes and pleasantly surprise guests who have made a sudden visit.

You will need:

• 500 g of medium-sized saffron milk caps (pre-defrosted caps can be used);
• 50 g wheat flour;
• 150 ml sour cream;
• 70 ml of vegetable oil;
• salt to taste;
• greens as desired for decoration.

Preparation:

1. Raw mushrooms are thoroughly cleaned of forest dirt, washed, dried on a napkin.
2. Cut off the caps or use ready-made ones, having previously thawed them.
3. Flour is mixed with salt and mushroom caps are rolled in it.
4. Heat the oil in a frying pan and fry the camelina caps in it over high heat so that a crisp crust forms on them.
5. Pour them with fermented milk product, cover with a lid and simmer on a slight heating for about 10 minutes.

Camelina recipe with sour cream and prunes

This recipe amazes not only with its taste, but also with its originality and sophistication.

You will need:

• 600 g of fresh mushrooms;
• 200 g thick sour cream;
• 150 g prunes;
• 5 cloves of garlic;
• vegetable oil for frying;
• seasonings and salt - as desired and to taste.

Preparation:

1. The mushrooms are washed with water, dried and cut into pieces of convenient size.
2. The prunes are poured with boiling water, left for 20 minutes, then chopped into strips.
3. After cleaning, the garlic is passed through a press.
4. First, the mushrooms are fried in a pan in oil for 10 minutes, then garlic and prunes are added and kept on fire for the same amount of time.
5. Sour cream is poured in, salt and spices are added, mixed and heated over low heat for another quarter of an hour.
6. The finished dish is traditionally garnished with green onions.

Calorie content of fried mushrooms with sour cream

Mushrooms are a well-known protein food, but mushrooms are especially distinguished by a high protein content. Despite the fact that sour cream appears in the dish, its calorie content is not too high. For 100 g of product, it is only 91 kcal (or 380 kJ).

The table below shows the main nutritional value of this dish per 100 g of finished product:

Conclusion

Even a novice culinary specialist who has not previously dealt with mushrooms can cook mushrooms in sour cream in a pan. After all, they are as easy to prepare as they are delicious in taste. And for an experienced housewife, there is always room for experimenting with the addition of new ingredients.

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