Boletus mushrooms stewed in sour cream
Description
The dish is prepared without unnecessary complications. I really like this recipe for cooking boletus mushrooms stewed in sour cream, especially the way it's served—potatoes are not stewed but fried, while the mushroom mix turns out to be top-notch: tender and aromatic. A perfect combination, don't you think? So let me tell you how to make boletus mushrooms stewed in sour cream. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Prepare the ingredients. If necessary, thaw the mushrooms, then wash and clean them from debris.
- 2
Step 2
2. Wash the potatoes, peel them, slice into rounds, and season with salt and pepper to taste. You can also rub with spices.
- 3
Step 3
3. Fry on both sides in vegetable oil.
- 4
Step 4
4. Set the potatoes aside on a separate plate, and in the same skillet, sauté the boletus and chanterelle mushrooms until almost cooked.
- 5
Step 5
5. Then add sliced mushrooms and pour in sour cream. Season with salt and pepper, simmer until cooked.
- 6
Step 6
6. Add herbs and serve with potatoes.