You will need
- for 4 servings:
- mushrooms – 1.5 kg;
- vegetable oil – 4 tbsp;
- sour cream – 250 g;
- flour – 1 tbsp;
Prepare the mushrooms. If you use fresh mushrooms, let them soak for a few minutes in cold water to easily remove any dirt, then rinse under running water and place on towel. Let them dry out. Gently separate the cap from the legs. Hats cut into slices, shred the leg circles. If you use frozen mushrooms, no additional training is required. But buying mushrooms for cooking, buy already sliced mushrooms. Otherwise you have to spend time on cutting them after cooking, because to defrost mushrooms is impossible.
In a deep frying pan heat the vegetable oil and gently place the mushrooms. These mushrooms contain a sufficiently large amount of water, and the frozen semi-finished – and even more so the first 15 minutes you will be engaged in banal evaporation of water.
Immediately determine the degree of prozirnost mushroom treats. Champignon – grateful mushroom that can be eaten raw, therefore preparing it quickly enough. If you like everything fried and crispy, then after the first 15 minutes of cooking you add salt the mushrooms to taste and serve them up with potato croquettes and a side salad. If you like to feel the texture and softness – add to lightly fried mushrooms sauce.
Add almost all the cream to the frying mushrooms, leave just a couple of tablespoons. To them add the flour, half a Cup of water and mix thoroughly. Then a thin stream pour into the pan with mushrooms and stir to avoid lumps. Let it cook gently for another 5 minutes. Add salt and set aside.
Serve with mashed potatoes, boiled beans, or as a separate dish. The choice is yours!
The mushrooms in this recipe can be substituted with oyster mushrooms.