Mushrooms, stewed in sour cream and cream: recipes and videos of cooking delicious dishes

Ryzhiks have always been considered popular mushrooms, from which you can prepare a dish of any complexity.

Due to their versatility, they are fried, stewed, salted, pickled, dried and frozen. However, stewed mushrooms are called the most delicious, aromatic and refined. Cooking stewed mushrooms comes from traditional Russian cuisine, although before the fruit bodies were not stewed, but simmered in a large Russian oven.

Today it is exotic, however, even on an ordinary stove, you can cook an amazingly tasty dish. In addition, a variety of ingredients are added to the mushrooms: meat, potatoes, carrots, as well as cereals, which will add satiety and aroma to the snack. If you add vegetables to the mushrooms, the dish can be called vegetarian.

Camelina stewed in sour cream, with the addition of onions and hard cheese goes especially well.

The taste of such a dish will surprise not only you, but also your guests. Before serving the mushrooms, it is best to garnish them with chopped parsley, dill, basil or rosemary leaves. The use of stewed mushrooms is possible both hot and cold.

  • To make the mushrooms tasty, they should be first cleaned of forest debris before cooking, and spoiled and broken ones should be discarded.
  • Next, you should rinse them well in plenty of water, stirring with your hands.
  • Before stewing, the mushrooms can be boiled, or they can be stewed raw, after lowering it for 3-5 minutes. into boiling salted water.

It is worth noting that for stewing mushrooms, deep dishes with a thick bottom are taken, for example, a frying pan or stewpan. The process itself is carried out only on minimal heat so that the mushrooms are stewed slowly and do not burn.

A simple recipe for stewed mushrooms in sour cream

The proposed recipe for stewed mushrooms in sour cream is prepared quickly, simply and with the minimum amount of ingredients that you can always find in the refrigerator. This option is suitable in case guests unexpectedly come to you. The dish is used as an independent dish, or as an addition to potatoes or meat.

  • 1 kg of fresh mushrooms;
  • 1 large onion or 2 medium ones;
  • 1.5 tbsp. l. butter;
  • 1.5 tbsp. sour cream;
  • 2 chicken eggs;
  • Salt and black pepper to taste;
  • 1 bunch of parsley or dill.

Stewed mushrooms with sour cream are prepared according to the instructions below.

  1. Put the pre-cleaned mushrooms in a colander and lower for 5 minutes. in boiling salted water with the addition of a pinch of citric acid.
  2. Leave to drain and cool, then cut into small pieces.
  3. Remove the skin from the onion, cut into thin half rings and put in a deep frying pan.
  4. Add butter and sauté until golden brown.
  5. Add mushrooms, salt, sprinkle with ground pepper and mix well.
  6. Simmer over low heat for 30-35 minutes, stirring constantly with a wooden spoon.
  7. Combine eggs and sour cream, beat a little with a whisk.
  8. Add chopped greens, beat again and pour the mixture over the mushrooms.
  9. Simmer under a closed lid for 10 minutes, turn off the heat and let stand for 5-6 minutes.

Fried mushrooms stewed with butter for the winter

Mushrooms are not only tasty, but also beautiful mushrooms that do not require special processing, such as boletus. It is easy to remove forest debris from them and rinse from sand and earth. Try to cook stewed mushrooms for the winter, and they will replace a full dinner or lunch for you, if you open a jar of such a preparation and serve with mashed potatoes or boiled rice.

  • 2 kg of saffron milk caps;
  • 300 g butter;
  • Salt and black pepper to taste.

The recipe for fried mushrooms stewed with butter is prepared in stages. I must say that even a novice cook can handle it.

Boil the peeled and washed mushrooms in salted water with the addition of 2 pinches of citric acid.

We put it in a colander to drain, then lay it out on a kitchen towel to dry.

Put the mushrooms in a deep frying pan (if the mushrooms are large - cut, if small - leave whole).

Fry for 15 minutes, until most of the liquid has evaporated, and add the vegetable oil.

We continue to fry for another 15 minutes, stirring the mushrooms from time to time with a wooden spoon.

We distribute the mushrooms in sterilized jars with a capacity of 0.5 liters and close with tight nylon lids.

After cooling, we put the mushrooms in the refrigerator and store for no more than 3 months.

Camelina stewed in sour cream, cooked in a slow cooker

Camelina stewed in sour cream, cooked in a slow cooker - a recipe for an appetizer for any event, including festive occasions. These mushrooms will complement any other dish, such as meat, Italian pasta or mashed potatoes.

It is better to season mushrooms stewed in a slow cooker with crushed garlic and coriander, which will make the dish more spicy.

  • 1 kg of saffron milk caps;
  • 3 heads of onions;
  • 4 cloves of garlic;
  • 50 ml of vegetable oil;
  • 2 pinches coriander seeds;
  • ½ tsp salt;
  • Dill and parsley;
  • 200 ml sour cream.

  1. Cut the prepared mushrooms into medium pieces and put in a separate plate.
  2. Peel the onion and garlic from the top layer, chop into cubes and put in a multicooker bowl.
  3. Pour in some vegetable oil and turn on the "Baking" mode for 10 minutes.
  4. Fry until golden brown, add mushrooms and fry everything together for 15 minutes.
  5. Pour sour cream into a bowl, salt to taste, add coriander, mix and turn on the "Stew" mode, setting the time to 30 minutes.
  6. After the sound signal, open the lid of the multicooker, sprinkle with herbs and, put in portioned plates, serve.

Recipe for mushrooms stewed in sour cream with the addition of potatoes

Ryzhiki stewed in sour cream with the addition of potatoes is a juicy, aromatic and nutritious dish. If you cook using the proposed technology, you don't have to worry about the end result!

  • 800 g saffron milk caps;
  • 6 pcs. medium potatoes;
  • 100 g lard;
  • 3 heads of onions;
  • 1 tbsp. sour cream;
  • Salt and black pepper to taste.

The recipe for stewed mushrooms with potatoes in sour cream is prepared in stages, according to the proposed description.

  1. After pretreatment, the mushrooms are boiled in slightly salted water for 15 minutes.
  2. They are washed under the tap, left to drain, and then cut into medium pieces.
  3. The bacon is cut into small cubes and fried with chopped onions.
  4. Pour in ½ tbsp. mushroom broth, mushrooms are introduced and everything is stewed for 10 minutes. over low heat.
  5. Peel the potatoes, cut into slices and fry separately in bacon until half cooked.
  6. Potatoes are added to the mushrooms, stewed for 10 minutes. and sour cream is added.
  7. Everything is mixed, added (if there is not enough salt), seasoned with pepper and simmered over low heat for 20-25 minutes.

Gingerbreads stewed with vegetables in sour cream

Ryzhiki stewed in sour cream with the addition of vegetables is an excellent side dish for meat dishes. But before we start preparing it, we will collect the following ingredients:

  • 600 g saffron milk caps;
  • 1 pc. red and onions;
  • 1 pc. carrots, paprika and zucchini;
  • 50 ml olive oil;
  • 300 ml sour cream;
  • 1.5 tsp salt;
  • For ½ tsp. dill, oregano, marjoram, basil;
  • 1/3 tsp ground garlic.

We offer you to watch a video of cooking saffron milk caps stewed in sour cream.

  1. Pour olive oil into a deep frying pan and put onion and red onion, cut into half rings.
  2. Fry over medium heat until golden brown.
  3. We peel the carrots, rub on a coarse grater and add to the onion, continue to fry, stirring occasionally.
  4. After cleaning and washing, cut the mushrooms into slices and add them to the vegetables, mix.
  5. Peel the zucchini, remove the seeds from the pepper and cut everything into cubes.
  6. Add to the pan, stir and continue to simmer for 15 minutes.
  7. Add salt, add ground garlic and all other spices and herbs.
  8. Stir, pour in sour cream and continue simmering for 40 minutes, stirring occasionally.

Stewed mushrooms in cream: side dish recipe

Stewed mushrooms in cream - a simple and quick recipe for a delicious side dish for meat, rice, buckwheat or potatoes. Even an amateur chef will master this cooking option.

  • 1 kg of saffron milk caps;
  • 200 ml of cream;
  • 50 g butter;
  • 2 heads of onions;
  • 2 cloves of garlic;
  • Salt and black pepper to taste.

  1. Cut the mushrooms into slices, fry until golden brown.
  2. We introduce onion half rings, fry for 10 minutes. and add the cream.
  3. We reduce the heat on the stove, salt and pepper, simmer for 15 minutes.
  4. Add the diced garlic and immediately turn off the stove.
  5. Leave for 5-7 minutes, place in portioned plates and serve.


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