Mushrooms in Cream with Chopped Egg Recipe
This recipe came back to me recently in the recesses of my memory, as a memory from my childhood, when in the summer I often lived with my grandmother in the village. She prepared this dish from the pears that we gathered in a grove on the outskirts of the village. Served this dish right in the pan on the table. They ate it with spoons from the frying pan. That is, it was an independent dish. But in my current opinion, such mushrooms can be served with a side dish of mashed potatoes, pasta, rice or buckwheat.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. So, if you still managed to collect in the forest, then they need to be thoroughly washed and pre-boil for 20 minutes. If you cook from mushrooms, you do not need to boil them beforehand. I have small mushrooms, I left them whole. Large cut as you like (into quarters or plates). Fry the mushrooms in ghee over high heat for about 10 minutes. As soon as they start to fry, reduce the heat to medium, add the chopped onion and fry until the onion is transparent.
  2. It is clear that no one measured the fat content of grandma’s cream, but it was insanely thick. I think 35-40% is accurate. I used cream with a fat content of 10%. The fatter the cream, the tastier the dish. Choose the fat content to your taste. Add 2 tsp of flour to the cream and stir until smooth. Pour the cream with flour to the mushrooms, Add salt and pepper to taste, Bring to a boil and boil with constant stirring for 5-7 minutes
  3. Hard-boiled eggs and finely chop, cut green onions.
  4. Add the chopped eggs and green onions to the dish, remove from the heat and serve.
  5. Leave some chopped eggs and onions and sprinkle the dish on top when serving.
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