Food recipes
Fried Mushrooms in Sour Cream (Paistetut Sienet)
Fried Mushrooms in Sour Cream (Paistetut Sienet) Ingredients: mushrooms, white, raw delallo, italian seasoned breadcrumbs, cream, sour, cultured butter, without salt onions, raw Directions: In a heavy 10-12 inch stain...
Fried Mushrooms in Sour Cream (Paistetut Sienet)
Ingredients:
mushrooms, white, raw
delallo, italian seasoned breadcrumbs,
cream, sour, cultured
butter, without salt
onions, raw
Directions:
In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp.
butter over moderate heat.
When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
Now add the mushroom slices and cook another 3 to 5 minutes.
Shake the pan from time to time so that the mushrooms do not stick.
When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon.
Remove the pan from the heat.
In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet.
Toss lightly until the mushrooms are well coated with the cream.
Serve as a vegetable accompaniment to meat or fish dishes.
Ingredients:
mushrooms, white, raw
delallo, italian seasoned breadcrumbs,
cream, sour, cultured
butter, without salt
onions, raw
Directions:
In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp.
butter over moderate heat.
When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
Now add the mushroom slices and cook another 3 to 5 minutes.
Shake the pan from time to time so that the mushrooms do not stick.
When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon.
Remove the pan from the heat.
In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet.
Toss lightly until the mushrooms are well coated with the cream.
Serve as a vegetable accompaniment to meat or fish dishes.