Oats are popular and widely known edible mushrooms. They are marinated, salted, added to the soups, and also used for cooking various garnish and sauces. But the quickest way and easier to cook fried buttermilk, and how exactly to do it, we'll tell you now.
Fried buttermilk in sour cream
Ingredients:
- oily - 800 g;
- bulb - 1 piece;
- vegetable oil - 150 ml;
- carrots - 0,5 pcs .;
- sour cream -150 ml;
- spice;
- fresh greens - 0.5 beam;
- dry cumin - 0,5 tsp.
Preparation
Mushrooms are processed and well washed under running water. In the pot, pour water, boil, add some salt, throw butter into it and cook it for 30 minutes. Then drain the liquid, fill the mushrooms with fresh boiling water and cook for another half hour. Onions and carrots are cleaned, shredded with straws, and buttered sliced in large slices. Now we pass all the vegetables, mix, add sour cream and cover with a lid. Also season the dish with spices and sprinkle with cumin.
Stew another 10 minutes on the slowest fire and if necessary, you can add a little vegetable broth or water. Parsley is washed, shaken, grinded and added to the ready-made fried mushrooms. Stir, warm for a couple of minutes on a slow fire and remove from the plate. We serve butter in sour cream necessarily in hot form in addition to mashed potatoes .
Fried buttermilk with sour cream
Ingredients:
- oily fresh ones - 1 kg;
- sour cream - 200 ml;
- butter - 100 g;
- bulb - 1 piece;
- vegetable oil - 3 tbsp. spoons;
- garlic - 6 denticles.
Preparation
Oily washed, processed and shredded slices. Luchok and garlic is cleaned from the husk and melenko chopped. Heat the butter butter and vegetable in a frying pan, put onions, garlic and fry until the liquid evaporates. Then add the oil and for more flavor you can optionally add a little dried white mushrooms. Fry the vegetables over medium heat for about 30 minutes, and then put the sour cream and cook another 5 minutes.
Fried mushrooms with nuts
Ingredients:
- onion green - 0.5 beam;
- oily - 500 g;
- walnuts - 0,5 items;
- apple vinegar - 1 tbsp. a spoon;
- parsley - 2 branches;
- Lettuce leaves, pomegranate grains - for decoration;
- spice.
Preparation
The oil is washed, processed and sliced. The bulb is peeled from the husk, and fresh greens are rinsed with cold water, dried and finely ground. We pass the mushrooms on the warmed butter until ready, add salt and pepper to taste. Then add chopped walnuts, onion and greens. We mix everything thoroughly, cover with a lid and fry for a few more minutes, stirring. Now pour carefully vinegar, bring to a boil and turn off the fire. Before serving, we spread mushrooms on lettuce leaves and sprinkle with peeled pomegranate seeds.
How to cook fried butter mushrooms with potatoes?
Ingredients:
- bulb - 1 piece;
- oil - 400 g;
- potatoes - 500 g;
- vegetable oil - 3 tbsp. spoons;
- spice.
Preparation
The oil is thoroughly washed and carefully removed from the hats of the upper peel. Large mushrooms cut into 3 parts, and small - we leave entirely. Potatoes are cleaned, shredded in medium pieces and boiled until cooked. The bulb is cut in thin semirings. Now, in a heated frying pan in vegetable oil, fry about 20 minutes of butter, until the liquid evaporates completely. Then we add another oil, spread the ray and cook the vegetables, stirring occasionally, 5-7 minutes. After that, salt, pepper to taste, cover and cover 3 more minutes. At the very end, add the boiled potatoes, mix, weigh a little and serve the dish on the table.