White mushrooms in sour cream
Description
I suggest you try a classic recipe for boletus mushrooms in sour cream—perhaps even Ivan the Terrible enjoyed and praised them. Shall we give it a try? ;)
Instructions
- 1
Step 1
First of all, the mushrooms need to be carefully inspected, sorted, and cleaned, cutting off any damaged parts if present. Ideally, the porcini mushrooms should be perfect—one by one—firm, clean, without visible damage or wormholes. Wash them, pat dry with a towel, and cut into small pieces.
- 2
Step 2
Peel the onion and slice it thinly into half-rings.
- 3
Step 3
Heat a little oil in a deep skillet (I prefer cast iron, as it heats evenly and retains heat well) and add the mushrooms. Sauté for about 10 minutes, stirring occasionally with a spatula. They're ready when some pieces develop a golden-brown crust.
- 4
Step 4
Add the onion to the pan and cook for a few more minutes until it becomes translucent and slightly golden. Season with salt and add spices.
- 5
Step 5
Pour the mushrooms and onions with sour cream, reduce the heat to minimum, and cook under the lid for 10-15 minutes.
- 6
Step 6
Before serving, garnish with finely chopped herbs.