Honey mushrooms fried with sour cream and onions: recipes for mushroom dishes

Russian cuisine is popular around the world for its unique recipes for edible mushrooms such as boletus, boletus, champignons, and chanterelles. They are sold fresh, pickled, frozen.

Recipes for preparing honey mushrooms at home are varied: mushroom soups, cutlets, sauces, casseroles, etc. Many people like the recipe “Honey mushrooms in sour cream in a frying pan” in combination with eggs, meat, cheese, potatoes.

Recipes for fried honey mushrooms in sour cream.

Classic recipe

Few people know how to cook honey mushrooms with sour cream deliciously. This dish is one of the simple recipes that turns out to be a hearty and original side dish for main courses. To prepare it you will need:

• 1 kg honey mushrooms;
• ground black pepper - to taste;
• 110 g vegetable oil;
• 360 ml homemade sour cream;
• 100 g onions;
• salt to taste;
• Bay leaf.

Before preparing honey mushrooms, you need to properly clean them. Brought from the forest or bought in a store, honey mushrooms are forest mushrooms that are certainly processed, after which they are cooked or stored in the refrigerator, frozen or fresh.

Fresh edible mushrooms should be carefully sorted from rot and fruits damaged by beetles or other insects. It is unacceptable to eat such a product, so it is thrown away.

It is advisable to peel all mushrooms from the upper thin skin, because it is the habitat of various beetles.

Then pour the fruits into a bowl of water and let stand for 10 minutes so that the remaining debris floats to the surface. Wash the mushrooms well and allow excess liquid to drain.

After the first cleaning, they are put into bags and sent to the freezer for storage. However, the cooking process will require a second stage of processing.

Place the mushrooms in an enamel pan, fill it completely with water and put it on low heat to simmer for 15 minutes from the moment it boils. The resulting white foam is removed using a slotted spoon. Then the mushrooms are washed, and the liquid is poured out and not used for food, because it contains all the harmful impurities and insect remains.

Peel the onion, wash and chop into cubes.

In a hot frying pan with vegetable oil, fry the honey mushroom and add the onion. The ingredients are simmered until cooked, then add salt and pepper, add sour cream and mix.

Then simmer with the lid closed over low heat until the sour cream sauce becomes creamy. 10 minutes before cooking, add a bay leaf to the stewed mushrooms. At the end of cooking the dish, the bay leaf is removed, because it can kill all the taste and aroma.

The dish can be served as a side dish with mashed potatoes.

How to cook stewed honey mushrooms with sour cream and onions.

Selection and preparation of ingredients

The path of a dish from the kitchen to the table begins with the preparation of the ingredients necessary for its preparation. If we are talking about honey mushrooms in sour cream sauce, then first of all select and prepare the mushrooms. It’s good if you collected them yourself in the forest: you can be sure of their freshness. If you go to the market to buy mushrooms, give preference to those that are not limp or wrinkled.

To prepare honey mushrooms for culinary processing, they begin by cleaning them from debris and leaves and twigs stuck to the caps. Then rinse the mushrooms thoroughly in water. Choose fresh sour cream, 20% fat. To make the dish tasty, add onions and garlic, which must be peeled.

Did you know? The largest terrestrial organism is considered not the blue whale, but the mycelium of honey mushrooms, which is located in the American state of Michigan and occupies 37 hectares of territory. The giant mycelium weighs about 440 tons.

Honey mushrooms stewed with sour cream and onions

The recipe for stewed honey mushrooms with onions and sour cream is reminiscent of the classic one, but its difference is a large number of mushrooms, sour cream and spices. The sauce gives the mushrooms tenderness, softness, and a creamy milky taste.

Sour cream of any fat content is suitable for this recipe. It is permissible to mix it with half and half cream. If separated sour cream is used, then it is mixed halfway with store-bought sour cream, because homemade is particularly oily. To prepare the dish you need:

• 1.2 kg honey mushrooms;
• 30 g flour;
• 20 g parsley and dill;
• 255 g butter;
• 0.5 tsp. coriander;
• 550 g onions;
• 500 ml sour cream or heavy cream;
• 1 tsp. paprika;
• 5 cloves of garlic;
• 1 tsp. basilica;
• salt - to taste;
• Bay leaf.

Mushrooms are cooked in the form of cooking in a pan with water for 15 minutes. Then the liquid is drained, the fruits are poured into a colander and rinsed, allowing the water to drain.

In a dry saucepan, bring the mushrooms until the moisture evaporates, stirring all the time. Then add butter and fry until done.

The onions are peeled, washed, cut into half rings, sent to a frying pan with mushrooms until yellow, after which sour cream or cream is added, mixed with flour until smooth. Then add salt, pepper, coriander, paprika, basil, and bay leaf to taste.

Cover the pan with a lid and simmer the mushrooms for 20 minutes.

Garlic, parsley and dill are finely chopped with a knife and added to the rest of the products. Cook for another 5 minutes.

Serve the dish as a hot side dish with buckwheat, rice, wheat porridge, and mashed potatoes.

How to cook honey mushrooms with potatoes in sour cream.

A hearty dish of honey mushrooms with potatoes in sour cream

The recipe for fried honey mushrooms with onions and sour cream with the addition of potatoes is considered an independent second course, cooked in a saucepan. The recipe will appeal not only to the whole family, but also to guests. For cooking you need the following products:

1. Honey mushrooms - 750 g.
2. Potatoes - 750 g.
3. Onion - 310 g.
4. Ground black pepper - 2 g.
5. Sour cream - 375 ml.
6. Salt;
7. Ground coriander - 1 g.
8. Allspice - to taste;
9. Vegetable oil.

The mushrooms are sorted, cleaned, soaked in cold water for 10 minutes, after which they are filtered, the liquid is allowed to drain completely and sent to a saucepan to cook for 15 minutes. Then strain through a colander, rinsing thoroughly with cold running water.

Potatoes are peeled, washed and cut into even strips and fried in vegetable oil. Sprinkle diced onion on top, add salt and bay leaf. The potatoes are fried until done.

Chopped onions are mixed with mushrooms and the specified spices. Then fry in a separate frying pan until golden brown.

Potatoes and fried honey mushrooms with onions are placed on the bottom of a stewpan with high sides. After this, sprinkle the dish with spices to taste, stir and add sour cream, stirring, and cover with a lid. Simmer over low heat for 25 minutes.

Serve hot, sprinkled with parsley.

Marinated honey mushrooms with sour cream in a slow cooker.

Calorie content of foods possible in the dish

• Sour cream – 210 kcal/100g
• Sour cream 10% fat content – ​​115 kcal/100g
• Sour cream 20% fat content – ​​210 kcal/100g
• Sour cream 25% fat content – ​​284 kcal/100g
• Sour cream 30% fat content – ​​340 kcal/100g
• Honey mushrooms – 20 kcal/100g
• Ground black pepper – 255 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Water – 0 kcal/100g
• Onions – 41 kcal/100g

Calorie content of foods: Honey mushrooms, Onions, Sour cream, Water, Vegetable oil, Salt, Ground black pepper

How to stew pickled mushrooms with sour cream in a slow cooker?

For stewed mushrooms in a slow cooker, pickled mushrooms are used. It is generally accepted that pickled mushrooms and sour cream are incompatible, but this is not at all true. The dish is in no way inferior to fresh mushroom stew and has its own unforgettable taste. For cooking you need the following products:

• 740 g pickled mushrooms;
• 210 g onions;
• 4 cloves of garlic;
• 400 ml sour cream;
• 1 tsp. ground black pepper;
• salt to taste;
• 2 pcs. carnations;
• 0.5 glasses of milk;
• 55 ml vegetable oil.

Cover the bottom of the multicooker bowl with a thin layer of oil.

The pickled mushrooms are washed in cold water, filtered through a colander and placed in a slow cooker.

The onion is peeled, washed and chopped and placed in a bowl. The products are mixed and the “Frying” or “Baking” mode is turned on for 10-15 minutes.

Add chopped garlic, spices and sour cream to the mushrooms fried with onions. Then turn on the “Stew” or “Soup” mode, close the multicooker and simmer for half an hour.

When the liquid evaporates, add 0.5 cups of milk and simmer for another 15 minutes.

Stewed pickled mushrooms with sour cream sauce are served with pasta, mashed potatoes or rice.

Nutritional and energy value:

Cooking fried honey mushrooms with sour cream: recipe with video

The recipe for honey mushrooms fried with onions and sour cream differs from other dishes in its ingredients. The addition of bell pepper, rosemary and fresh dill gives the dish a unique taste and aroma. For 4 servings you need:

• 900 g honey mushrooms;
• 350 ml sour cream;
• 170 g onions;
• 100 ml vegetable oil;
• 2 bell peppers;
• 3 g rosemary;
• 50 g butter;
• 25 g fresh dill.

Carefully sort the honey mushrooms, rinse under running water and cook in a pan of water for 15-20 minutes from the moment of boiling. Then drain the mushroom liquid and rinse the mushrooms under cold water.

Cooking fried honey mushrooms with sour cream.

The frying pan is heated, vegetable oil is poured in and the mushrooms are sent to fry.

In a separate frying pan, fry the bell pepper cut into strips until lightly golden brown, then add the onion (70 g), cut into small cubes. Fry vegetables for 5 minutes.

In a separate frying pan, fry mushrooms and onions (100 g) until light golden brown.

In a frying pan with high sides, combine fried bell peppers with onions and mushrooms, adding sour cream and butter. Then the products are mixed, covered with a lid and simmered for another 15 minutes.

Rosemary with bay leaf and salt to taste are added to fried honey mushrooms with sour cream in a frying pan. Different spices are used, for example, coriander or nutmeg, basil, etc.

Simmer the honey mushrooms for another 5 minutes, then turn off the heat and add chopped dill.

The dish is mixed and served with mashed potatoes.

Step-by-step preparation

Step 1:

Let's prepare the ingredients for honey mushrooms stewed in sour cream. You don’t need a lot of products, these are honey mushrooms themselves, sour cream, spices to taste and vegetable oil. Honey mushrooms can be used fresh, only collected in the forest, or frozen, which allows you to prepare such dishes even in winter. Wash the honey mushrooms, sort them out, remove the lower part of the legs.

Step 2:

Many housewives do not boil honey mushrooms before frying or stewing them. But it’s still better to do this; it will significantly shorten the cooking process and allow you to prepare a tasty and healthy dish. Place the honey mushrooms in a saucepan, add water and boil them in salted water for 15 minutes from the moment the water boils. Drain the water and place the mushrooms in a colander to drain the liquid well.

Step 3:

Peel the onions and cut them into rings or cubes with a knife. Heat vegetable oil in a frying pan. Place honey mushrooms in heated vegetable oil and fry the mushrooms for 15 minutes, stirring occasionally with a spatula. The mushrooms should get a golden brown crust. Add chopped onions to the frying pan. Mix the ingredients and fry over low heat until the onions are soft and transparent.

Step 4:

Then put sour cream in a frying pan with mushrooms, pour a small amount of water, add salt and ground black pepper to taste. Mix the ingredients. Cover the pan with a lid, reduce heat to low and simmer for about 10 minutes.

Step 5:

. Then add a tablespoon of flour to the broth and quickly stir with a spatula so that the flour does not form lumps. Simmer the honey mushrooms in sour cream sauce for about 15 minutes. Turn off the fire. Leave the dish covered for about 15 minutes. Then we serve it to the table as a separate dish or with a side dish to taste: potatoes, cereals or pasta. Bon appetit!

Cooking honey mushrooms with sour cream, cheese and garlic in the oven

Ingredients for the dish:

• 530 g honey mushrooms;
• 60 butter;
• 150 g hard cheese;
• 320 ml sour cream;
• 6 cloves of garlic;
• ground basil;
• 3 pcs. onions;
• salt;
• ground black pepper;
• ground coriander.

To prepare honey mushrooms with cheese and garlic in the oven, you do not need to have any special culinary skills. According to step-by-step instructions, preparing this dish will be easy for any novice cook:

1. Cook the mushrooms for 15 minutes, then rinse under running water, allowing the liquid to drain.
2. Place in a hot frying pan with oil and fry for 15 minutes over low heat.
3. Then add salt and chopped onion and fry for 5 minutes.
4. To prepare the sauce, add chopped garlic, spices and grated cheese to the sour cream.
5. In a deep plate, combine garlic sour cream sauce with mushrooms, stirring until smooth.
6. The mushroom mass is poured into molds or into clay pots and placed in a preheated oven to bake for 35 minutes at 200°C.

Served as a main hot dish.

How to stew honey mushrooms with sour cream and chicken breast.

Honey mushrooms stewed with sour cream and chicken breast

Honey mushrooms with chicken and sour cream sauce, cooked in a saucepan, turn out to be both a satisfying and dietary side dish, because... Chicken breast, rich in proteins and nutrients, is used as meat. The dish is suitable as a side dish for porridge, potatoes or pasta.

• 630 g honey mushrooms;
• 2 pcs. onions;
• 325 g chicken breast;
• 3 tbsp. l. soy sauce;
• 25 g dill and parsley;
• 250 ml sour cream;
• 50 ml vegetable oil;
• 30 g ground paprika;
• salt.

Boil the mushrooms in water for 15 minutes, then rinse and strain. Then transfer to a frying pan and fry in vegetable oil with chopped onion until cooked.

Boil the chicken meat until fully cooked and cut into pieces.

Separately, mix onion half rings with salt, soy sauce and paprika. Pour this mixture over the boiled meat and marinate for 35 minutes, after which lightly fry the chicken.

Mushrooms are combined with meat and sour cream, then simmered for 25 minutes with the lid closed.

Serve as a side dish with porridge or mashed potatoes with herbs.