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Oatmeal Recipe in sour cream

Oily in sour cream Here I was fortunateAt last to get out on the nature - in an autumn wood behind mushrooms! The catch, however, was not as impressive as I imagined on the eve of the trip, but still at once cook the oil, we found. I decided to cook them in sour cream, because once upon a time I tried mushrooms, cooked this way, and was happy, and this time it was very tasty! Cumin brought a new spicy note to this dish!

Ingredients:
  • Mushrooms oily 800 g
  • Onions 1 pc.
  • Carrots 0.5 pcs.
  • Parsley fresh 0.25 bunch
  • Cumin dry 0.5 tsp.
  • Sour cream 2 tbsp. L.
  • Sunflower refined oil 150 ml
  • Pepper black ground 0.5 tsp.
  • Salt 1 tsp.
Instructions
  • Step 1 To prepare the oil in sour creamNeed sour cream fat, fresh mushrooms oily, dry cumin, onion, carrots, parsley fresh, refined sunflower oil, salt and black ground pepper.
  • Step 2 Mushrooms are cleaned, well under running water.
  • Step 3 In the pan boil the water, add a little salt, throw the mushrooms into it and cook for 30 minutes. Then drain the water, fill the mushrooms with fresh boiling water and cook for another 30 minutes.
  • Step 4 Our mushrooms boiled and cooked.
  • Step 5 Onions and carrots are cleaned, cut into strips.
  • Step 6 Mushrooms cut into large pieces - small into halves, and large - to quarters.
  • Step 7 Fry onion and carrots on sunflower refined oil, add mushrooms to them.
  • Step 8 Stir, fry for about 10 minutes over low heat under the lid.
  • Step 9 Add the sour cream.
  • Step 10 We also add spices: Salt, black freshly ground pepper, cumin. Stir everything, cover with a lid and simmer for another 10 minutes over low heat. If necessary, you can add vegetable broth or water.
  • Step 11 Grind the parsley, add it to the ready-made mushrooms.
  • Step 12 Stir, warm a couple of minutes on a slow fire and set it aside. Serve oily in sour cream in hot form as an independent dish or in addition to mashed potatoes.
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