Honey mushrooms in sour cream with herbs
4 servings
30 minutes
Mushrooms in sour cream with herbs is a fragrant and delicate dish of Russian cuisine that delights with its rich flavor and simplicity of preparation. The mushrooms, with a light nutty taste, harmoniously combine with the creaminess of sour cream and the freshness of dill. Historically, mushrooms hold an important place in Russian gastronomy as they were accessible and nutritious. This dish is perfect for both everyday dinners and festive tables. It is simply prepared: first, the mushrooms are sautéed to evaporate excess moisture and then combined with onions, butter, and spices. Sour cream adds creaminess while dill imparts a fresh aroma. The ideal serving is with boiled potatoes that highlight the velvety texture of the mushroom sauce.
1
Without thawing, put the mushrooms in a pan without oil and cook until all the moisture evaporates.
- Honey fungus (honey mushrooms): 500 g
2
Peel and finely chop the onion, cook in a heated pan until soft.
- Red onion: 2 heads
3
Combine mushrooms and onions, add butter, mix, heat, season with salt and pepper.
- Honey fungus (honey mushrooms): 500 g
- Red onion: 2 heads
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
4
Add sour cream and bring to a boil, then add finely chopped dill.
- Sour cream: 500 g
- Dill: 1 bunch
5
Remove from heat after a minute, stir, and serve immediately with boiled potatoes.
