Oyster mushrooms in sour cream

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   In order to cook oyster mushrooms in sour cream, prepare oyster mushrooms (fresh, elastic, “crispy”), fresh sour cream of any fat content (the main thing is that the sour cream is natural, fresh and of high quality), onions, finely ground salt, any herbs to taste and optionally, ground black pepper or any other spices to taste, as well as vegetable oil without a strong odor.

2. STEP 2

   

   Heat the vegetable oil in a frying pan (you can also add a little more butter to enhance and actualize the creamy taste of the finished dish). Onions should be peeled and cut into thin half rings. Place the chopped onion in well-heated oil and fry, stirring the onion occasionally, until translucent and golden brown.

3. STEP 3

   

   Wash the oyster mushrooms, cut off doubtful areas where the oyster mushrooms are attached; perhaps one wash will not be enough. Let the water drain. Cut the mushrooms themselves into medium-sized slices. Very large pieces are not suitable, but you shouldn’t chop them too small either.

4. STEP 4

   

   Place the chopped mushrooms in a frying pan with the fried onions and, stirring regularly, fry the mushrooms for about 20-25 minutes over medium heat. Quite a lot of moisture will have to evaporate, and the oyster mushroom slices will noticeably decrease in volume and become limp.

5. STEP 5

   

   Add sour cream, fine salt, ground black pepper or spices to taste to almost ready-made mushrooms (Italian or Provençal herbs will “sound” good in such company). Stir, bring to a boil and simmer for just a minute or two. Remove from heat.

6. STEP 6

   

   You can add any fresh herbs to the finished dish to your taste. You can serve oyster mushrooms in sour cream in any form, both hot and chilled.