How to cook mushrooms

You’ll need
    • For mushroom soup:
  • 200g mushrooms;
  • 2 small bulbs;
  • 1 medium carrot;
  • 100g noodles;
  • Provence herbs;
  • sour cream;
  • vegetable oil;
  • greens;
  • salt and pepper.
  • For fried potatoes with mushrooms:
  • 400 g potatoes;
  • 200 g mushrooms;
  • 1 small bulb;
  • 3-4 garlic cloves;
  • sour cream (by desire);
  • vegetable oil;
  • salt and pepper.
Instructions
1

Boil the mushroom soup. Start by making broth. Rinse the mushrooms, defrost if necessary. Remove all damaged locations. Fold them into a pan of cold water, adding a bulb cut in half and a few peas of black pepper. Cook for at least half an hour, regularly removing the foam. Salt the water in the middle of cooking. Ready broth strain so it becomes transparent. Onions can be thrown out, and mushrooms should be kept to refill their future soup.

2

Carrots cut into straws and roast in preheated vegetable oil for 5 minutes, until semi-cooked. Cut mushrooms, very small can be left whole. In a saucepan with strained broth, bring back the mushrooms, pour carrots and vermicelli. Cook everything together for at least 10 minutes. If desired, add dried Provence herbs. Serve ready soup with sour cream and chopped greens.

3

If desired, noodles can be replaced with potatoes. It should be put raw and boiled for about 15 minutes, possibly more, depending on the variety. The dish will be ready when the potatoes are soft.

4

Cook the main course with the addition of mushrooms. To do this, clean the bulb from the husk, cut into small cubes. Roast it in oil for 3-4 minutes. Then put the chopped garlic in the pan and cook for another 2-3 minutes. Rinse mushrooms, cut and dry to the onion. Cook everything together for about 5-7 minutes to evaporate the liquid formed when frying the mushrooms. When simmering, a few spoons of sour cream or oily cream can be added.

5

Peel potatoes and cut into slices. Salt, pepper and fry in oil until crust outside and soft inside. Then put the mushrooms to the potato and cook for a few more minutes. Serve hot with cucumber and tomato vegetable salad.

Leave a Comment