Mushrooms in sour cream are very juicy, satisfying, appetizing. They are good not only as an independent dish, but also go well with potatoes, pasta and many other side dishes.
You can even make excellent sandwiches from mushrooms in sour cream sauce, just putting them on bread or a loaf. Another advantage of the dish is its availability. After all, such mushrooms can be prepared all year round from a simple and affordable set of products.
For the dish, both forest mushrooms and store-bought champignons are suitable. An unusually tender and fragrant dish will not leave anyone indifferent.
Any type of mushroom does not like the neighborhood with hot spices. They easily interrupt their aroma.
Forest gifts go well with vegetables, onions and herbs.
Forest mushrooms have a brighter, more pronounced and rich aroma. It is recommended to boil them first.
A dish of forest mushrooms will turn out much tastier and richer if you cook only hats.
In order for the mushrooms to be well fried, you should use a large-diameter frying pan.
The dish will turn out to be more interesting in taste if you take different types of mushrooms at the same time.
Sour cream is recommended to use a minimum fat content. It is more liquid and ideal for sauce. To make the dish juicier, it is diluted with a small amount of cream or water.
Do not be afraid of spices and experiments. Marjoram, coriander, cumin and bay leaf are in perfect harmony with mushrooms and sour cream sauce.
Mushrooms go well with basil and Provence herbs. They significantly improve the taste of the dish, but you can not add a large amount of seasonings.