Braised raincoats
Description
The recipe won't take much time. This classic stewed puffball mushroom recipe has been known since ancient times, when our ancestors used to cook this type of mushroom. Puffballs are abundant in the forests, and they are easy not only to gather but also to prepare. Sometimes I cook them with plenty of onions and serve with fried potatoes, but they are just as delicious in sauce. Serve hot.
Instructions
- 1
Step 1
1. A very tasty mushroom full of microelements is the puffball. I found this recipe in an old book and decided to cook the mushrooms according to it. The result was pleasantly surprising, as lunch was ready in just 1.5 hours, and the table was set with delicious, tender puffballs. I removed the stems and cleaned the caps.
- 2
Step 2
2. Once the caps have been cleaned, you can proceed to the next step. I thoroughly washed the mushrooms and left them in a colander for some time.
- 3
Step 3
3. Now slice the mushrooms and add them to the pan. The main rule is not to overcook them, so the mushrooms don't turn bitter. Season the mushrooms with pepper and salt, then cover with a lid and let all the liquid evaporate completely.
- 4
Step 4
4. At the end of frying, add the onion, cook until done, and pour in the cream (this is for those who like sauce). I always cook differently and experiment with sauces every time.
- 5
Step 5
5. If frying without sauce, add herbs at the end and serve the mushrooms with a side dish. They look very similar to button mushrooms, but their taste is truly unforgettable!