Mushrooms in sour cream in a pan: the best recipes. Chicken and pork with champignons in sour cream

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Few food lovers will refuse mushrooms: they greatly diversify the table and delight the taste buds. True, forest mushrooms are not available to everyone and not always. But buying mushrooms is not a problem. That is why the housewives came up with a huge number of all kinds of recipes with them. But everyone's favorite is champignons in sour cream in a pan. In this form, mushrooms are in harmony with any meat dishes, go well with vegetables, and can be eaten simply with any side dish.

Preparation of mushrooms

Before frying champignons in sour cream in a pan, a few simple operations should be carried out with them. To begin with - sort out; if specimens with dark spots come across, it is better to cut such places. Mushrooms should be washed at least three times,but quickly so as not to lose their flavor. Before being sent to the pan, champignons must be dried - otherwise extra time will be spent on evaporating "foreign" water. It is better to fry small mushrooms whole, large ones are divided into legs and caps and cut into equal slices.

Whether to peel champignons is a moot point. Young mushrooms will obviously do without this procedure; on the old ones, the hat manages to build up a rather rough layer, so for tenderness it can be removed.

Frying rules

There are only three conditions for successful culinary experiments:

1. Mushrooms should be put into action immediately after their preparation is completed: champignons darken extremely quickly and begin to deteriorate.
2. Fry fresh mushrooms in sour cream in a pan for a short time, a maximum of seven minutes (unless, of course, they are piled in a bowl). Frozen mushrooms will take up to 25 minutes to cook.
3. S alt and spices are poured into the mushrooms just before removing from the fire, otherwise they will turn out not very juicy.

Mushrooms in sour cream in a pan: recipe

Frying mushrooms is actually very simple. Even a novice cook is unlikely to be able to spoil the dish. You need to act as follows.

1. Half a kilo of champignons cut into not too small pieces.
2. Two medium onions cut into quarters of rings.
3. A clove of garlic (if you have nothing against it) is chopped as finely as possible.
4. A good bunch of dill is washed, dried and chopped.
5. Bheated oil in a frying pan, chopped champignons are poured and fried with stirring. If the pan is small, it will take about 15 minutes - there are quite a lot of mushrooms.
6. In a separate frying pan, onions are fried until soft and sprinkled with mushrooms.
7. Mushrooms are poured with a glass of sour cream, seasoned with pepper and s alt and stewed for about seven minutes.

At this stage, champignons in sour cream in a pan can be considered ready. But if you wish, you can arrange them in cocottes, sprinkle with cheese and put in the oven for ten minutes - you will get wonderful juliennes.

Mushrooms plus potatoes

These two favorite products are combined in dishes by many housewives. Mushrooms with potatoes in sour cream in a pan are especially successful. At the initial stage, they are prepared separately. In one pan, chopped onion head is allowed; as it becomes transparent, strips or small slices of a kilogram of fresh champignons are poured. Six hundred grams of tubers are cut into strips, dried with napkins and fried in another pan until half cooked. Next, the potatoes are transferred to the mushrooms, a glass of fatter sour cream is poured into the same place, the contents of the pan are mixed and s alted. Joint cooking is a quarter of an hour. When the dish is ready, it is sprinkled with parsley and dill.

Juicy meat

The average Russian table is rarely complete without meat. Is that the family adheres tocovenants of vegetarianism or observes church fasting. Everyone else will surely like pork with champignons in sour cream in a pan. Cooking begins with frying, for which two onions are chopped and fried until golden. Having achieved the desired color, tomatoes are added to the onion in slices, three pieces are medium-sized. If the tomatoes are not in season, you can take canned food in its own juice. Five minutes later, slices of a third kilogram of champignons are introduced into the pan, and after another five, pork cubes (about 700 grams). Frying for about ten minutes is carried out on high heat, then a glass of sour cream is poured in, and the heat is reduced to quiet. At the same moment, s alting and peppering is carried out, the pan is covered and left for a third of an hour. Gentle result and magical aroma guaranteed!

Scented bird

Chicken with champignons in sour cream in a pan is prepared somewhat differently. The cutest part of this dish is the fillet; since it is somewhat dry, half a kilogram of chicken meat is boiled for a third of an hour from boiling in s alted water, after which it is cooled. In anticipation of cooling, two onions are cut into half rings, and a pound of champignons into slices. First, the onion is fried until it becomes transparent, then the mushrooms are added and cooked for a quarter of an hour until the excess juice evaporates. In a bowl, mix half a glass of sour cream, a spoonful of flour and a third of a spoonful of ground nutmeg. You need to knead until all the flour lumps are broken. The fillet is cut into strips, sent to the mushrooms andtopped with fragrant sour cream. At the same time, the dish can be s alted and seasoned with pepper. The container is tightly closed with a lid, and its contents are stewed for ten minutes. You can eat like this, or you can serve chicken with mushrooms with mashed potatoes, al dente pasta or just vegetables, fresh or s alted - according to the season.