Recipes for cooking porcini mushrooms with sour cream

Fragrant porcini mushrooms with sour cream can become an independent dish, and can be used as a sauce. They can also be part of a roast or stew. You can learn about how to cook porcini mushrooms with sour cream in a slow cooker or oven using a pot, frying pan or ceramic pots on this page. Here you can find recipes for cooking porcini mushrooms with an estimate with a photo, illustrating step-by-step instructions and examples of decorating ready-made dishes in order to serve them on the table. Choose the appropriate method and conduct delicious experiments. You can simply fry porcini mushrooms with onions and potatoes, you can stew in sour cream sauce, or you can marinate, mix with boiled potatoes and onions, season with sour cream and serve as a cold snack.

Ceps stewed with sour cream and potatoes

The ingredients for cooking stewed porcini mushrooms with sour cream are as follows:

• 500 g fresh, 250–300 g boiled or 60–100 g dried porcini mushrooms
• 50 g smoked bacon (or 40 g fat)
• 1 onion
• 2-3 tbsp. spoons of sour cream
• 1-2 tomatoes
• 10 potatoes
• water
• dill
• parsley
• salt
• pepper

Chop mushrooms and onions, stew on melted smoked bacon (or fat), add seasoning. Cut the potatoes into slices (or cut into four parts) and boil in a small amount of water. Then drain it, and transfer the potatoes to a refractory form (or bowl). Put mushrooms on top, stew for several minutes so that the potatoes are soaked in their sauce. When serving, garnish porcini mushrooms with sour cream and potato slices of tomato and herbs.

Ceps marinated with sour cream and potatoes

Structure:

• 1 plate of pickled porcini mushrooms
• 1-2 bulbs
• 80 g sour cream
• 1 kg of hot boiled potatoes

Choose mushrooms from the marinade. Add finely chopped onions to them, mix. Gourmet food with sour cream, serve it to the table with hot potatoes.

Ceps stewed with bacon and sour cream

Ingredients:

• 1 plate of boiled porcini mushrooms
• 75 g bacon (or bacon)
• 1 tbsp. flour spoon
• 1 onion
• 120 g sour cream
• salt
• mushroom broth
• vegetable oil

Put the peeled, washed and boiled mushrooms in a deep pan. Add lard, fry, add flour, pour mushroom broth and simmer in a sealed container. At the end, add the bacon toasted with onion, sour cream and salt.

Braised porcini mushrooms with sour cream

Ingredients:

• 500 g fresh or 250-300 g boiled (salted) porcini mushrooms
• 1-2 tbsp. tablespoons of vegetable oil
• 1 onion
• 2-3 tbsp. spoons of sour cream
• 120 ml of meat (or mushroom) broth
• parsley (or dill)
• salt

Heat the oil, put in it mushrooms cut in half (or chopped into thin slices) and chopped onion. Pour the broth into the boiled mushrooms, stew fresh mushrooms in their own juice for 15–20 minutes. At the end of cooking, add salt, greens, sour cream.Serve boiled potatoes and a salad of raw vegetables for garnish.

Mushroom hodgepodge with sour cream

Structure:

• 400 g fresh (or 75–100 g canned) ceps
• 2 onions
• 1 pickle
• ½ parsley root (or a slice of celery root)
• 1-2 fresh tomatoes (or 1 tbsp.spoon of tomato puree)
• 1 tbsp. a spoonful of butter
• 1-2 tbsp. tablespoons of olives (or capers)
• 1 liter of meat (or mushroom) broth
• 1 spoon of sour cream
• green onions or parsley
• 2-3 lemon slices

Mushrooms, onions, parsley (or celery) cut into strips and simmer in oil. Then pour the broth and cook for 10-15 minutes. With pickles, cut off the skin and remove seeds with a thin layer. Cut the cucumbers and tomatoes into small pieces, lower them with capers (or olives) in a hot soup and boil them together for a few more minutes. When serving, put sour cream in a dish, sprinkle with chopped herbs and add lemon.

Dry mushroom solyanka with sour cream

Structure:

• 40 g dried porcini mushrooms
• 200 g onions
• 20 g pickles
• 40 g olives
• 30 g capers
• 80 g tomato sauce
• 40 g butter
• 100 g sour cream
• 10-15 g of greens
• ½ lemon
• water

In the broth of mushrooms put onions, sautéed in tomato sauce, sliced ​​pickles and cook for 10 minutes. Then lay the boiled and chopped mushrooms, cut into strips, salt, pepper, bay leaf, bring to a boil, put the pitted olives and capers, bring to a boil again. Before serving, season the dish with sour cream and parsley, as well as two slices of lemon.

Potato soup with fresh mushrooms and sour cream

Components:

• 6–7 potatoes
• 300 g fresh porcini mushrooms
• 1 onion
• 1 small carrot
• 1 parsley root
• 2 tbsp. tablespoons of vegetable oil
• 4 tbsp. spoons of sour cream
• Water
• broth or vegetable broth
• 1 tbsp. a spoonful of chopped dill and green onions
• 1-2 bay leaves
• 2-3 peas of allspice (or black) pepper, salt to taste.

Recipes how to cook fried porcini mushrooms with sour cream

Before you cook the porcini mushrooms fried with sour cream, we take all the ingredients:

• 1 plate peeled boletus
• 1/2 cup flour
• 1 tbsp. a spoonful of butter or fat
• 1/2 cup sour cream
• salt
• 1 onion

According to this recipe, porcini mushrooms, fried with sour cream, are very juicy and fragrant. Hats are best for frying. Wash cleaned hats, cut into large slices (do not cut small hats) and cook for 5 minutes. in salted water. Select the hats with a slotted spoon and let the water drain, then roll them in flour and fry in oil or lard until they are browned. Then add the onion fried in oil, pour sour cream and, warming, bring to a boil. Serve fried porcini mushrooms with sour cream to the table, garnished with fresh aromatic herbs and slices of tomatoes.

Ceps stewed with sour cream and potatoes

Ingredients:

• 400 g porcini mushrooms
• 4 to 5 potato tubers
• 1/2 cup sour cream
• 1 tbsp. spoon of tomato puree
• 2 tbsp. tablespoons butter
• 1 onion
• salt
• pepper
• bay leaf to taste
• dill greens

Peel the mushrooms, rinse and for 5 - 6 minutes. lower in boiling water. Then lay in a colander and let the water drain. Cut the mushrooms into slices, put in a deep pan, pour sour cream. Add tomato puree, salt, pepper, bay leaf to the same pan.Put the pan on medium heat and simmer a little (7-10 minutes). Peel the potatoes, wash, cut into slices, fry, mix with chopped fried onions and combine with mushrooms. Cover the pan and simmer until all products are cooked. When serving, sprinkle with herbs. Boiled mushroom caps can be moistened with a beaten egg, breadcrumbs, fried in oil, then put in the oven and fry. When serving, pour melted butter on the table. Serve with mashed potatoes or fried potatoes.

Ceps baked with sour cream

Structure:

• 1 bowl of peeled porcini mushrooms
• 1 tbsp. a spoonful of butter or fat
• 1 tbsp. flour spoon
• 1 - 2 eggs
• 2 tbsp. spoons of sour cream
• 1/2 cup crackers
• ground pepper
• salt
• 1 onion

Peel the mushrooms, rinse, cut into pieces and for 5 minutes. cook in salted water. Select with a slotted spoon and let drain water, then chop, sprinkle with flour and fry with finely chopped onion in fat. Add eggs, whipped with sour cream, crackers, salt, pepper, mix everything and put in a greased baking sheet and sprinkled with breadcrumbs. Top with fat and bake. When serving, cut the casserole into pieces. Served with tomato or sour cream sauce.

Minced mushrooms with sour cream

Composition for 10 pies:

• 400 g fresh porcini mushrooms or 100 g dry
• 1/2 onion
• 2 tbsp. tablespoons of fat
• 3 tbsp. spoons of sour cream
• 1 teaspoon wheat flour
• salt
• pepper
• greenery

After boiling the mushrooms until cooked, pass them through a meat grinder or chop with a knife and fry with 1 tbsp. a spoonful of fat. From the onion, flour and fat, prepare the sauce for minced meat, only instead of the broth or water, take sour cream, which is added when the fat has cooled slightly. Do not heat the sauce anymore, as sour cream loses its aroma from heating. Combine the mushrooms with the sauce, mix.

Recipes for fried porcini mushrooms with sour cream in a pan

Products for the preparation of porcini mushrooms with sour cream for this dish are as follows:

• 500 g ceps
• 1 onion
• 2 tbsp. l vegetable oil
• 100 g sour cream
• salt

This recipe for porcini mushrooms with sour cream in a pan requires a cooking time of 40 minutes.

If you follow the recipe for cooking porcini mushrooms with sour cream, the dish will turn out to be juicy and fragrant.

Peel and chop mushrooms and onions. Pour a little vegetable oil into the multicooker bowl, put the mushrooms, set the Baking mode for 40 minutes. After 20 minutes, add onions to the mushrooms, mix and continue cooking in the same mode. After another 10 minutes, add sour cream, mix and cook until the signal, without closing the lid of the multicooker and sometimes stirring the mushrooms, so that the excess liquid evaporates.

Look at the page for other recipes for cooking porcini mushrooms fried with sour cream and various interesting ingredients.

Porcini mushrooms with sour cream in a slow cooker

To cook porcini mushrooms with sour cream in a slow cooker, you need the following components:

• Potato - 500 g
• Fresh porcini mushrooms - 200 g
• Onions - 1 pc.
• Ghee - 3 tablespoons
• Milk - 2/3 cup
• Sour cream - 0.5 cups
• Ground pepper and salt to taste

Boil the mushrooms until half cooked in salted water in the usual way, drain the broth, and finely chop the mushrooms. Separately, boil the potatoes in a peel on a stove until half-cooked, cool, peel and cut into thin slices. Peel the onion, cut into rings and fry in oil. Put half of the potatoes in a multicooker greased with melted butter, put a layer of mushrooms and fried onions on it, then again a layer of the remaining potatoes. Season each layer with salt and pepper. Stacked vegetables pour hot milk and sour cream. Turn on the slow cooker and cook the dish for a couple.

How to deliciously fry porcini mushrooms with sour cream

Before you fry delicious porcini mushrooms with sour cream, prepare all the ingredients:

• 400 g fresh porcini mushrooms
• 100 g butter or margarine
• 2 potato tubers
• 1 onion
• 2 tbsp. l sour cream
• dill or parsley
• ground black pepper
• salt

Before frying porcini mushrooms with sour cream, peel, rinse and dice potatoes. Peel the mushrooms, wash, cook until half cooked in salted water, fold in a colander, cut into slices and fry in melted butter. When the liquid has evaporated, add potatoes and onions, salt, pepper and fry for 20 minutes. Pour sour cream 5 minutes before cooking.

When serving, sprinkle the dish with thoroughly washed and finely chopped greens.

Mushroom porcini pudding with sour cream

Structure:

• 100 g butter
• 100 g flour
• ½ cup milk
• 500 g stewed porcini mushrooms
• 10 eggs
• 1 cup sour cream

Warm the butter and flour in a frying pan, not allowing to brown. Dilute with milk and boil, stirring. Mix with pre-stewed mushrooms, and then with yolks and whipped proteins. Put the resulting mass in a pan thickly greased with oil, cover the bottom of which with parchment paper, close the lid. Put the pan in another, larger, with boiling water. Cook for 1 hour. Put the prepared pudding on a dish, pour sour cream on serving.

Porcini mushrooms with sour cream in the oven

Structure:

• 200 g of potatoes
• 100 g dried or 80 g salted porcini mushrooms
• 100 g onion
• 60 g of vegetable oil
• 10 g butter
• 1 yolk
• 30 g milk
• 1 tbsp. a spoon of sour cream
• 50 g sauce

We begin to cook porcini mushrooms with sour cream in the oven with minced meat from finely chopped, pre-cooked dry mushrooms. Add onion and pepper, sautéed in vegetable oil. Simmer for 20-30 minutes. Separately cook mashed potatoes, to which add the yolk. On a greased and sprinkled with breadcrumbs baking sheet lay a layer of potatoes, a layer of minced meat on it and again - a layer of potatoes. Grease with sour cream on top and sprinkle with breadcrumbs. Bake in the oven. When serving, cut into portions and pour mushroom or onion sauce.

Recipe for porcini mushrooms with sour cream and onions

Ingredients:

• 100 g porcini mushrooms
• 20 g butter
• 100 g onions
• 100 g sour cream
• 5 g cheese

According to this recipe, porcini mushrooms with sour cream and onions are prepared as follows: fresh, prepared and processed, boletus and onions, fry in a pan with the addition of finely chopped eggs, pour sour cream and bake in the oven, sprinkled with grated cheese. When serving, sprinkle with finely cut dill.

Fried porcini mushrooms with sour cream and onions

Ingredients:

• 500 g of fresh porcini mushrooms
• 1/5 cup semi-dry wine
• 1 tbsp. a spoonful of butter
• 2 tbsp. spoons of sour cream
• 20 g cheese
• salt to taste
• ¼ teaspoon black pepper
• ⅛ tsp red pepper

To cook fried porcini mushrooms with sour cream and onions, they need to be peeled, washed and cut into thin slices. Melt the butter in a pan and fry the mushrooms in it for 5 minutes. Add wine and keep on high heat for several minutes. Then reduce the heat, season with salt, black and red pepper, mix, add sour cream and grated cheese and stir until the mixture thickens.

Serve the dish hot on the table.

Ceps with sour cream and onion gravy

Structure:

• 5 pieces. fresh porcini mushrooms
• 1 onion
• 1 tbsp. spoon of vegetable oil
• 1 cup sour cream
• salt to taste

Caps of young mushrooms to clean, wash. Dry and fry, often stirring, about 15 minutes in vegetable oil. Season with salt. Then put them in a non-hot oven. Finely chop the onion, put in a pan with heated oil, salt and simmer until soft. Then pour sour cream and boil. The resulting gravy pour mushrooms.

Porcini mushrooms in pots with sour cream

To cook porcini mushrooms in pots with sour cream, you need to take the following components:

• 1 kg of beef
• 50 g pork fat
• 100 g porcini mushrooms
• 200 g onion
• 2 kg of potatoes
• 100 g of sunflower oil
• 200 g sour cream
• 500 g of mushroom broth
• salt
• pepper to taste

Cut the prepared beef into small pieces, sprinkle with salt, pepper, fry, put in a pan and simmer until tender with carrots, onions in meat broth. Boil mushrooms, chop and fry with onions. Cut potatoes and also fry.In pots put potatoes, stews, mushrooms with onions, pour sour cream, mushroom broth and bake in the oven.