Salted milk mushrooms with sour cream
Description
It works for a holiday feast and for everyday meals alike. In nutritional value, milk mushrooms rank among the first category of edible fungi. They are widely used in the food industry, and in our country they have been harvested on a large scale since time immemorial—it is said that in the 17th century salted white milk mushrooms were still carried in barrels from far, far away to the table of Tsar Alexei Mikhailovich, so great was the autocrat’s craving during Lent to taste these fragrant, crunchy little mushrooms!.. That is why the white milk mushroom, the finest of this whole family, is called the “tsar’s mushroom.” Much has changed since then, but not when it comes to salted milk mushrooms—they are still a marvel, as good as ever as an appetizer. And dressed with sour cream, with a little green onion and dill—it is simply a fairy tale! :) Making salted milk mushrooms with sour cream is as easy as can be, but I will still tell you how it is done. Serve the appetizer at the table.
Instructions
- 1
Step 1
Drain the milk mushrooms from the jar and rinse them thoroughly under running water. Over-salted mushrooms should be soaked in water or milk.
- 2
Step 2
Peel the onion and slice into thin half-moons. Lightly massage with your hands and add to the mushrooms.
- 3
Step 3
Wash the dill, pat dry, and chop with a knife.
- 4
Step 4
Mix sour cream with black pepper and dill.
- 5
Step 5
Put the sour cream in a bowl with the mushrooms and onion, mix well. Chill and serve as a cold appetizer ;).