Porcini mushrooms stewed in sour cream
Mushrooms with sour cream is a characteristic dish of Russian home cooking, especially close to regions with a tradition of gathering forest mushrooms. By the beginning of the 20th century, separate recipes for preparing porcini mushrooms, saffron milk caps, milk caps, and moss mushrooms with sour cream were known. Prepared mushrooms are fried, often with onion, and then briefly stewed in sour cream. The result is a thick sauce with a pronounced mushroom aroma that goes well with potatoes.
An old Russian classic which can be both — a main dish if served with roasted potatoes or buckwheat or an appetizer if served by a small amount and baked with some cheese on top. The second version was quite popular during the Soviet times and was called «Mushroom julienne». For julienne it’s quite normal to use simple champignons instead of luxurious porcini mushrooms. Once appeared as a french influenced recipe, with time it turned into a Soviet classic appetizer.
For me, the ideal mushrooms in sour cream are defined first and foremost by a deeply intense mushroom flavor. It is crucial to sauté the mushrooms well to bring out their aroma. At the same time, you need to preserve their firm texture and add just enough sour cream so that it doesn’t overpower the flavor. Finally, add a touch of sea salt and thyme
represented by
Artem Grebenshchikov
cooking
time
30 min
difficulty
level
Easy
key
ingredients
8
Ingredients
fresh or frozen porcini mushrooms
500 g
salt, ground black pepper
to taste
Recipe
1.
Clean the mushrooms if using fresh or let defrost frozen. Put them into a saucepan, cover with water so that they float freely, and place on the stove. Season with salt, bring to a boil, and then simmer for 20-25 minutes, skimming the foam.
2.
Drain the boiled mushrooms in a colander and rinse them with cold water to remove all the liquid. Cut the large pieces of mushrooms into smaller pieces.
3.
Heat a frying pan and add vegetable oil. Transfer boiled mushrooms and lightly fry them for 5-7 minutes.
4.
Peel an onion and cut it into thin half-rings, or even smaller if you prefer. Add it to mushrooms and cook until the onion is soft and translucent. Do not overcook!
5.
Prepare the sour cream sauce by first frying the flour in a small dry skillet over low heat until it turns a light cream color. Add the hot water and stir with a spatula to prevent lumps.
6.
Add the sour cream and mix until it forms a jelly-like consistency. Slowly bring it to a boil and cook for 5-7 minutes.
7.
Pour the mushroom and onion mixture with the sour cream sauce, reduce the heat, and season with salt and pepper to taste. Cover with a lid and let it all simmer for 20 minutes.
8.
Serving
Before serving, sprinkle with fresh, finely chopped herbs – dill or parsley. The dish can be served either on its own or with a side dish, such as mashed potatoes, pan-fried potatoes or boiled buckwheat. These mushrooms would also taste great with potato draniki (see the recipe).
where
to try
Dom Rossiyskoy Kukhni (House of Russian Cuisine)
Moscow
A food hall on the VDNKh grounds. 15 counters of regional cuisine from Kamchatka to Kaliningrad under one roof, cooking masterclasses and tastings throughout the day. A rare format: the gastronomy that usually takes a month of travel across the country — covered in a single lunch.
CDL (Central House of Writers)
Moscow
A grand restaurant at the Central House of Writers on Povarskaya Street — a historical, architectural, and gastronomic landmark of the city. The kitchen serves lavish Russian cuisine, sometimes in an author’s interpretation by Chef Fyodor Verin. Classic beef stroganoff or Pozharsky cutlets sit harmoniously alongside sorrel shchi with pastrami.
