Stew with wild mushrooms
Description
The recipe won't take much time. Mushroom dishes are very tasty, especially if you use different types of mushrooms. Take mushrooms of various kinds, and also mix fresh ones with dried ones. The flavor will be even richer and more aromatic. Serve hot.
Instructions
- 1
Step 1
Soak the dried mushrooms for 5-6 hours, then cook until tender. Dried oyster mushrooms are especially good! Carefully strain the mushroom broth through cheesecloth, chop the mushrooms, and sauté them in clarified butter with one chopped onion.
- 2
Step 2
In the middle of frying, add finely sliced fresh mushrooms. I used blanched and frozen birch boletes, a few butter mushrooms, and a couple of porcini. Fry until golden brown and aromatic.
- 3
Step 3
Peel the potatoes, cut them into cubes, and sauté with the second onion in oil until partially cooked. Cut the cucumbers—specifically small, firm, and pickled ones—into small slices.
- 4
Step 4
Grease the inside of the pots with sour cream. Place a few crushed black peppercorns and a small bay leaf at the bottom.
- 5
Step 5
Place the potatoes, then the sautéed mushrooms on top, followed by the pickles. Pour over hot salted mushroom broth with the remaining sour cream diluted in it. Place in a preheated oven at 180°C for half an hour. After the broth comes to a boil—about 10 minutes—reduce the heat to 100°C and continue cooking until the potatoes are tender.
- 6
Step 6
Serve the mushrooms with potatoes hot, accompanied by fresh rye bread. Serve green onions and garlic separately for those who enjoy them.