Stewed mushrooms in cream
4 servings
30 minutes
Mushrooms stewed in cream are a delicate and aromatic dish of Russian cuisine with a rich history. Since ancient times, mushrooms have been an important part of the Slavic diet, and combining them with cream makes the taste soft, velvety, and rich. This recipe uses forest mushrooms that reveal their deep, earthy aroma when sautéed, while further stewing in cream adds tenderness. A bundle of spices gives the dish an exquisite spicy note that perfectly complements its flavor. The mushrooms are stewed in the same pot they are served in, preserving all the fullness of aromas. This is an ideal dish for a cozy home lunch or dinner, especially in cool weather when one wants to warm up with the rich and soulful flavors of Russian cuisine.
1
Clean fresh mushrooms (white, birch, aspen), wash and blanch them, then slice, salt, and lightly fry.
- Fresh mushrooms: 500 g
- Vegetable oil: 1 tablespoon
- Fresh mushrooms: 500 g
2
After that, place them in a pot or pan and pour in boiled cream. Tie the parsley and dill together, placing cinnamon, cloves, pepper, and bay leaf in the middle, and put it in the pot with the mushrooms.
- Cream: 1 glass
- Green: to taste
3
Salt the mushrooms, cover with a lid, and place in a moderately hot oven for 1 hour to stew. When the mushrooms are ready, remove the tied herbs and serve the mushrooms in the same dish they were stewed in.
- Fresh mushrooms: 500 g
- Green: to taste