Mushroom pudding with sour cream
4 servings
30 minutes
Mushroom pudding with sour cream is a refined dish of European cuisine that combines the tenderness of eggs, the rich flavor of porcini mushrooms, and the creamy texture of sour cream. This recipe originates from ancient culinary traditions where mushrooms have always been a valued ingredient due to their aroma and nutrition. The lightness of the airy soufflé is achieved through whipped egg whites, giving the pudding softness and fluffiness. Cooking in a water bath makes the structure delicate and harmonious. Served with melted butter or sour cream, this pudding becomes an ideal addition to dinner or a festive table. It reveals a richness of flavors, balancing mushroom notes with a creamy base, leaving a pleasant, slightly nutty aftertaste. It is true gastronomic comfort that evokes memories of home warmth and cozy evenings.
1
Wash the cleaned mushrooms and slice them thinly along with the stems.
- Porcini mushrooms: 800 g
2
Chop the onion finely, fry until golden, add mushrooms, pour in 2 tablespoons of water, and stew together.
- Onion: 1 head
- Porcini mushrooms: 800 g
3
Separate the egg yolks from the whites, and beat the whites.
4
Mix the yolks with sour cream, add the cooked mushrooms, breadcrumbs, salt, and pepper to taste, mix well, and combine with the whipped egg whites.
- Chicken egg: 7 pieces
- Sour cream: 1 jar
- Crushed breadcrumbs: 1 glass
- Salt: to taste
- Ground black pepper: to taste
5
Grease the mold with oil, sprinkle with breadcrumbs, place the entire mixture in the mold, cover with a lid, and cook in a water bath for 3-4 hours.
- Butter: 1 tablespoon
- Crushed breadcrumbs: 1 glass
6
Serve with sour cream or melted butter and croutons.
- Sour cream: 1 jar
- Butter: 1 tablespoon
- Crushed breadcrumbs: 1 glass
