Stewed saffron mushrooms: delicious recipes

Redheads have always been considered popular mushrooms, of which You can prepare a dish of any complexity.

Due to their versatility, they are fried, stewed, salted, pickle, dry and freeze. However, the most delicious, fragrant and stewed mushrooms are called gourmet. mushroom mushrooms originates in traditional Russian cuisine, although before fruit bodies were not extinguished, but languished in a large Russian ovens.

Today it’s exotic, but on a regular stove you can cook a deliciously delicious dish. In addition to mushrooms a variety of ingredients are added: meat, potatoes, carrots, and also cereals, which will give the appetizer fullness and aroma. If in mushrooms add vegetables, the dish can be called vegetarian.

The sauerkraut stewed mushrooms are especially well combined with adding onions and hard cheese.

The taste of such a dish will surprise not only you, but also your guests. Before in order to serve the mushrooms on the table, it is best to decorate them chopped parsley, dill, basil or rosemary leaves. The use of stewed saffron mushrooms is possible both in hot form and in cold.

• To make mushrooms tasty, cook them before cooking should be pre-cleaned of forest debris, discarded spoiled and broken.
• Next, rinse them well with plenty of water, mixing hands.
• Ginger can be cooked before stewing, or stewed in raw form, after lowering it for 3-5 minutes. in boiling salted water.

It is worth noting that for stewing mushrooms deep dishes are taken with a thick bottom, such as a frying pan or stewpan. The process itself held only on minimal heat so that mushrooms are stewed slowly and not burnt.

A simple recipe for stewed mushrooms in sour cream

The proposed recipe for stewed mushrooms in sour cream is cooked quickly, simple and with the minimum amount of ingredients that are always found in the fridge. This option is suitable if you unexpectedly came guests. The dish is used as an independent, or as an addition to potatoes or meat.

• 1 kg of fresh saffron mushrooms;
• 1 large onion or 2 medium;
• 1.5 tbsp. l butter;
• 1.5 tbsp. sour cream;
• 2 chicken eggs;
• To taste salt and black pepper;
• 1 bunch of parsley or dill.

Stewed mushrooms with sour cream are prepared as described below. instructions.

1. Put the pre-cleaned mushrooms in a colander and lower for 5 minutes in boiling salted water with a pinch citric acid.
2. Leave to drain and cool, then cut into small pieces. pieces.
3. Remove the peel from the onion, cut into thin half rings and put in a deep pan.
4. Add butter and sauté until golden. colors.
5. Add mushrooms, salt, sprinkle with ground pepper and well mix.
6. Simmer for 30-35 minutes, stirring constantly wooden spoon.
7. Combine the eggs and sour cream, whisk a little with a whisk.
8. Add chopped greens, beat again and pour mushrooms the resulting mixture.
9. Simmer under a closed lid for 10 minutes, turn off the heat and let stand for 5-6 minutes

Fried mushrooms stewed for the winter with butter

Redheads are not only tasty, but also beautiful mushrooms that do not require special treatment, such as oil. Easy to remove forest debris and rinse off sand and earth. Try to cook stewed mushrooms for the winter, and they will replace you with a full dinner or lunch, if you open a jar of such a blank and serve with potato mashed potatoes or boiled rice.

• 2 kg of mushrooms;
• 300 g butter;
• To taste salt and black pepper.

The recipe for fried mushrooms stewed with cream butter, prepared in stages. I must say that with him he can even an aspiring cook can handle it.

Boiled peeled and washed mushrooms in salted water with adding 2 pinches of citric acid.

We fold it into a colander to drain, then lay it on a kitchen towel to dry.

We put mushrooms in a deep pan (if the saffron mushrooms are large – cut, if small – leave intact).

Fry for 15 minutes until most of the liquid has evaporated, and add vegetable oil.

Continue frying for another 15 minutes, stirring occasionally mushrooms with a wooden spoon.

We distribute the mushrooms in sterilized jars with a capacity of 0.5 l and close tight nylon caps.

After cooling, put the mushrooms in the refrigerator and store no more than 3 months.

Sausages stewed in sour cream cooked in a slow cooker

Sausages stewed in sour cream cooked in a slow cooker – recipe snacks for any event, including festive. Such mushrooms will complement any other dish, such as meat, Italian pasta or mashed potatoes.

Sausages stewed in a slow cooker should be seasoned with crushed garlic and coriander, which will make the dish more savory.

• 1 kg of mushrooms;
• 3 onions;
• 4 cloves of garlic;
• 50 ml of vegetable oil;
• 2 pinches of coriander seeds;
• ½ tsp salts;
• Dill and parsley;
• 200 ml of sour cream.

1. Cut prepared mushrooms in medium slices and put in a separate plate.
2. Peel the onion and garlic from the top layer, chop into cubes and put in the bowl of the multicooker.
3. Pour in a little vegetable oil and turn on the “Baking” mode on 10 minutes.
4. Fry until golden brown, add mushrooms and fry everything together 15 minutes
5. Pour sour cream into a bowl, salt to taste, pour coriander, mix and turn on the “Extinguishing” mode, setting the time to 30 min
6. After the beep, open the multicooker cover, sprinkle greens and, laid out in portioned plates, serve.

Recipe for saffron saffron mushrooms with potatoes

Sausages stewed in sour cream with the addition of potatoes – juicy, aromatic and nutritious dish. If you cook according to the proposed technology – you don’t have to worry about the end result!

• 800 g of mushrooms;
• 6 pcs medium potatoes;
• 100 g of fat;
• 3 onions;
• 1 tbsp. sour cream;
• To taste salt and black pepper.

The recipe for stewed saffron mushrooms and potatoes in sour cream is prepared in stages, according to the proposed description.

1. After pre-processing, the mushrooms are boiled in lightly salted water 15 min.
2. They are washed under the tap, left to drain, and then cut medium slices.
3. The lard is cut into small cubes and fried with chopped onions.
4. Pours in ½ tbsp. mushroom broth, mushrooms are introduced and everything is stewed 10 minutes. over low heat.
5. The peel is peeled from potatoes, cut into slices and fried separately in fat until half cooked.
6. Potatoes are introduced to the mushrooms, stewed for 10 minutes. and added sour cream.
7. Everything is mixed, added (if there is not enough salt), seasoned with pepper and stewed over low heat for 20-25 minutes.

Sautéed mushrooms stewed with vegetables in sour cream

Sautéed saffron pancakes with vegetables – a great side dish to meat dishes. But before embarking on it cooking, we will collect the following ingredients:

• 600 g of mushrooms;
• 1 pc. red and onion;
• 1 pc. carrots, paprika and zucchini;
• 50 ml of olive oil;
• 300 ml sour cream;
• 1.5 tsp salts;
• � tsp. dill, oregano, marjoram, basil;
• 1/3 tsp ground garlic.

We offer you to watch a video of making saffron mushrooms, stewed in sour cream.

1. Pour olive oil into a deep pan and spread sliced ​​onions and red onions.
2. Fry over medium heat until golden brown.
3. Peel the carrots, rub on a coarse grater and add to the onion, continue to fry, stirring.
4. After cleaning and washing, cut the mushrooms into slices and introduce into mix vegetables.
5. Peel the zucchini, remove the seeds from the pepper and cut everything cubes.
6. Add to the pan, mix and continue to simmer 15 min
7. Add, add ground garlic and all other spices and herbs.
8. Mix, pour sour cream and continue to simmer on a slow fire for 40 minutes, stirring the contents from time to time.

Creamy saffron sauerkraut: side dish recipe

Creamy stewed saffron pancakes – a quick and easy recipe for delicious Garnish for meat, rice, buckwheat or potatoes. Even the culinary “amateur” will master this cooking option.

• 1 kg of mushrooms;
• 200 ml cream;
• 50 g butter;
• 2 onion heads;
• 2 cloves of garlic;
• To taste salt and black pepper.

1. Mushrooms cut into slices, fry until golden brown.
2. Introduce the onion half rings, fry for 10 minutes. and add the cream.
3. Reduce the heat on the stove, add salt and pepper, simmer for 15 minutes.
4. Add diced garlic and turn off immediately stove.
5. Leave for 5-7 minutes, put in portioned plates and serve to the table.