If you just have fresh stocks of wild mushrooms, I tell you how delicious and easy they can be cooked. Try to bake them in pots with potatoes – and I assure you, even sophisticated gourmets will not be able to resist such a side dish.
Ingredients
- Forest mushrooms - 350 g
- Onion - 1 piece
- Potatoes - 5-6 pieces
- Cucumbers (pickled) – 2 pieces
- Mushroom broth - 200 ml
- Sour cream - 150 g
- Spices and seasonings - 2 tsp.
- Butter - 1 art.l.
Step-by-step cooking recipe
Wash the mushrooms, chop and boil in salted water for 10-15 minutes.
Cut the onion into rings and fry in butter. Add the mushrooms and fry for another 5 minutes.
Add the sliced potatoes and fry for another 5 minutes.
Finely chop the cucumbers and mix with the mushrooms. Add spices.
Put everything in pots and pour the broth with sour cream.
Bake for 15 minutes at 180 degrees and another 45 at 150.
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