Mushrooms with tomatoes
Description
Fry the onion, add the boiled milk caps, and then the tomatoes. Place the resulting sauté into molds, pour over with sour cream, and top with grated cheese. Bake in the oven for about 10 minutes.
Instructions
- 1
Step 1
Peel the onion and slice it into half-rings. Fry the onion in vegetable oil until lightly browned.
- 2
Step 2
Boil the milk caps in two changes of water, 5–7 minutes in each. I salt the water when boiling the mushrooms. Drain the water. Let the mushrooms cool slightly and slice them. Add the mushrooms to the sautéed onions. Cook together until done (5–7 minutes).
- 3
Step 3
When the mushrooms are slightly sautéed, add the chopped tomatoes to them.
- 4
Step 4
Transfer the resulting mixture into molds. These can be ceramic molds like these, or a heatproof cup or bowl will also work.
- 5
Step 5
Place a generous spoonful of sour cream into each mold. Add a little salt. You can add some pepper. Grate hard cheese on a grater.
- 6
Step 6
Place a pinch of cheese into each mold. Spread it out. Preheat the oven to 200 degrees and bake the molds for about 8–10 minutes.