Mushroom Julienne with Fresh Mouse Mushrooms
Main Dishes • European
Description
I used 25% sour cream, so I tried to use less butter. This recipe can also be made with regular champignons, but the taste of foraged mushrooms cannot compare to those gathered by hand. For cheese lovers, you can grate more than 100 grams.
Ingredients
- Morels 25 oz
- Butter 0 oz
- Sour Cream 5 oz
- Onion 1 head
- Spices to taste
- Cheese Spread 5 oz
Step-by-Step Guide
Step 1
This is about fresh forest mouse mushrooms. If you are unsure about the quality of the gathered mushrooms, it is better to boil them, but I am confident in mine and fry them fresh. In a heated pan, I fry the onion until it is slightly yellow, then add the fresh, well-washed mouse mushrooms.
Step 2
When the mushrooms start to release their juices, I add the sour cream and turn the heat to the lowest setting. During this time, I grate the hard cheese and prepare the spices. I simmer for about 5 minutes, add spices to taste, and leave it on the still hot but turned-off stove for a couple of minutes.
Step 3
I place the mushrooms in a large deep plate and sprinkle cheese on top.
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