Stuffed Mushrooms in Sour Cream
Description
The appetizer is prepared quickly and easily. Stuffed mushrooms are a very tasty, elegant dish for the holiday table. Any filling works for them: meat, vegetable, or mixed. Today I will tell you, The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Carefully remove the stems from the mushrooms and chop them finely.
- 2
Step 2
Separate the broccoli into small florets, cut off the thick part, and chop it finely.
- 3
Step 3
Peel the potatoes and put them on to boil in salted water. Bring to a boil and add finely chopped thick broccoli stems. Cook for 10 minutes.
- 4
Step 4
Peel the onion and chop it very finely. Cut the ham into small pieces as well.
- 5
Step 5
Add the broccoli florets to the potatoes and cook for another 10–15 minutes until done.
- 6
Step 6
Heat vegetable oil in a saucepan, add ham, onion, and finely chopped mushroom stems.
- 7
Step 7
Stirring well, sauté them for a few minutes. Then add the flour and mix again.
- 8
Step 8
Then add the sour cream, salt, and nutmeg. Stir and cook over low heat until the sour cream thickens slightly. Add another half of the finely chopped parsley and remove from the heat.
- 9
Step 9
Drain the water from the potatoes, add salt, nutmeg, milk, and butter. And make mashed potatoes. Then add the remaining parsley and mix.
- 10
Step 10
Pour the sauce into a baking dish, and fill the mushrooms with some of the prepared purée. The remaining purée is for those who don't eat mushrooms.
- 11
Step 11
Place the mushroom-filled molds in an oven preheated to 180°C for 20 minutes.