Oyster mushrooms in sour cream
Description
Such mushrooms as oyster mushrooms don't require long frying; 10 minutes is enough. The key point is to fry the onions first, and then add the mushrooms; otherwise, the onions will end up stewed rather than fried. You can garnish the dish with fresh herbs or serve it with a side dish of your choice.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the onion and rinse it in water. Clean the oyster mushrooms from dirt, rinse them in water, and slightly dry with paper towels or drain in a colander.
- 2
Step 2
Slice the onion into half-rings or small cubes, depending on your preference, if you don't like its texture to be noticeable in the dish. Heat vegetable oil in a frying pan and add the chopped onion. Fry for about 3–4 minutes until golden brown.
- 3
Step 3
Then add the washed oyster mushrooms and season with salt and pepper. Fry everything together for about 5-7 minutes, until the mushrooms reduce in size and release their liquid. Once the liquid has evaporated, the mushrooms will begin to brown.
- 4
Step 4
At this point, add sour cream of any fat content and mix the dish. Simmer the mushrooms in sour cream for about 1-2 minutes, then turn off the heat. Do not cook the mushrooms in sour cream for too long, as store-bought sour cream may curdle.
- 5
Step 5
Turn off the heat and let the mushrooms cool slightly in the sour cream sauce so they absorb the creamy aroma and flavor. If desired, add chopped herbs at this stage.
- 6
Step 6
Place the fried chanterelles in sour cream onto plates and serve. They are especially delicious with mashed potatoes, boiled spaghetti, or porridge.