Fried mushrooms in sour cream
Fried mushrooms in sour cream, I do not just love, and cook them at every opportunity arises, but simply adore. Their incomparable flavor, and no less funky smell that extends far beyond the kitchen, crazy and expectations of all those who will be with me today at the table. But here's the thing: I live in a city in which there is simply no sale of forest mushrooms. A fresh mushrooms and oyster though are some consolation for the amateur fried mushrooms in sour cream (that is me) often do not have the proper taste or at least some flavor.
But one day I aimlessly hanging out at supermarkets and grocery stores in anticipation of the couple on the same rows of cans with different conservation, saw the label: "Forest mushrooms, pasteurized." And though the brains I knew that no they are not the forest, and grown in the greenhouse at the special enterprises, most likely in China, I decided to try to make them the most classic way - in a cream sauce. And you know, it turned out, if not perfect, it is very, very good, rich and interesting flavor and aroma. What, in fact, I hasten to share with you.
But first of all set to heat up in the casserole with a lid vegetable oil. Does not matter what, but quite a lot - about 50 grams.
That's all wisdom, our mushrooms in sour cream ready. And you know, it came out very, very cool, almost like wild mushrooms. Only you are not afraid, well if you have them and where they were taken up at all.
That's all, enjoy your appetite.