FRIED MUSHROOMS IN SOUR CREAM (PAISTETUT SIENET)
Make and share this Fried Mushrooms in Sour Cream (Paistetut Sienet) recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 22m
Yield 1 pound mushrooms, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp. butter over moderate heat.
- When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
- Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
- When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
- In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
- Serve as a vegetable accompaniment to meat or fish dishes.
PAISTETUT SIENET (FINNISH FRIED MUSHROOMS)
Make and share this Paistetut Sienet (Finnish Fried Mushrooms) recipe from Food.com.
Provided by echo echo
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sauté mushrooms and onion in butter, stirring constantly, until lightly browned.
- Stir in rest of ingredients and simmer over medium low heat long enough to heat through and thicken a bit, but do not allow to come to a boil.
Nutrition Facts : Calories 241.5, Fat 17.7, SaturatedFat 10.8, Cholesterol 44.1, Sodium 164.9, Carbohydrate 15.7, Fiber 1.8, Sugar 3.5, Protein 7.7
MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES
Provided by Moira Hodgson
Categories weekday, side dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Wipe the mushrooms with a damp cloth. Separate the stems from the caps. (The small chanterelles can be left whole.) Cut the stems in half crosswise. Cut the smaller caps in half and the larger ones in quarters.
- Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes. Set them aside. Wipe out the skillet.
- Heat three tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook them over medium heat for about five minutes. Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top. Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes. If they stick to the bottom of the skillet, scrape them off. Season them with salt and pepper.
- While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
- Stir the mushrooms, onion and sour cream into the potatoes and toss everything well. Cook over low heat until the sour cream is heated through, two minutes. Serve at once.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 5 grams, TransFat 0 grams
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