Mushrooms in sour cream in a pot
Description
The recipe won't take much time. I really love mushroom picking, but unfortunately I don't get to do it very often. However, cooking the "catch" brought home by my dad is pure pleasure. Today I'll show you how to make mushrooms in sour cream baked in a pot. You can use almost any kind of mushrooms here, but in this recipe we'll be using boletus mushrooms (specifically, red-capped scaber stalks), which were once considered a luxurious delicacy. They turn out incredibly tasty, and since we'll be baking them whole (more precisely, just the caps), they also look stunning. You can confidently serve them at a festive table—your guests will be delighted. If you're interested in this wonderful recipe, here's a detailed step-by-step guide with photos. Serve hot.
Instructions
- 1
Step 1
We need to boil the potatoes in their skins beforehand. Once they have cooled, we peel them and cut into medium-sized pieces.
- 2
Step 2
We thoroughly wash the mushrooms and clean them of debris. As I already mentioned, we will need only the caps.
- 3
Step 3
Now we transfer the sliced potatoes into a pot.
- 4
Step 4
Then place the mushrooms with the caps facing up. Sprinkle with salt (approximately one tablespoon per pot).
- 5
Step 5
Now it's time for the sour cream—pour it into the pot over the mushrooms and potatoes. If it's very thick, you can slightly dilute it with water.
- 6
Step 6
Roll out the dough into a small round sheet slightly larger than the opening of the pot. I usually use yeast dough, but shortcrust pastry will work as well.
- 7
Step 7
And now carefully cover the mushrooms with the dough.
- 8
Step 8
Place the pots in a preheated oven at 200 degrees and cook for 20-30 minutes. Then remove the pots and take off the dough lid, which can be used instead of bread.