Pickled milk mushrooms with sour cream
Description
Perfect for winter stocking. This recipe for marinated saffron milk caps with sour cream at home is simple and quick, and I have sincerely grown attached to this salad with all my heart — everything here is in balance, an excellent combination of the slightly bitter taste of the mushrooms with the gentlest taste of sour cream. Try this simple recipe for marinated saffron milk caps with sour cream too. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Rinse the milk mushrooms (salted, pickled, or canned), drain off the marinade, and finely chop.
- 2
Step 2
2. Add the sour cream so the mushrooms are not completely submerged in it.
- 3
Step 3
3. Mince the garlic and add it along with the salt, pepper, and spices. Slice the onion into half-rings; you can marinate it briefly beforehand if you like.
- 4
Step 4
4. Mix thoroughly, sprinkle with herbs, and serve. Voilà!