Mushroom stew with sour cream
Mushroom stew with sour cream is a cooking recipe adored by fans of mushrooms, but also of those who keep long positions (without cream) or seeking saliva substitutes for meat, mushrooms are recognized for content rich in protein. It is ideal if you have multiple types of mushrooms: geba, galbiori, sponges, porcini, etc. Generally champignioanele that are found in supermarkets are not too tasty, but you can call and the oyster mushrooms or dried to the mixture for some extra flavor.
Mushroom stew ingredients with sour cream
- 500 g mushrooms
- a large onion
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons heavy cream for cooking (optional)
- a spoonful of flour
- Green parsley and dill
- salt and pepper
Peel the onion and cut it into small pieces. The quenched in 2 tablespoons oil until it becomes clear.
Clean and wash the mushrooms thoroughly and add them over stir-fried onions, along with some salt and freshly milled pepper.
When water from mushrooms almost evaporated, add the tomato paste and chopped garlic and cook another 5 minutes. If you want, add the 2 tablespoons of sour cream for cooking. Heavy cream gives the sauce a velvety texture and a touch of flavor.
Flour is used at the moment, for thickening sauce, but beware not to form lumps. If not enough liquid left for gravy, add a little warm water.
Finally mince finely parsley and/or dill, add to stew over and stop the fire. Cook with lid to rest.
Now you have the menu a mushroom stew you lick your fingers. You can try another interesting recipe with cream of mushrooms.