Recipe for lovers of "quiet hunting" and fans of mushroom dishes. It is prepared quickly and simply - the result is impressive! You can cook from both store-bought champignon and wild mushrooms, great for porcini mushrooms and chanterelles.
As always, we will prepare everything you need to start cooking. The nearest harvest forest from me is about thirty kilometers away and there is almost no way to get to the "mowing", I have to collect mushrooms in the market across the road - so do not blame me for the mushrooms, although it is also very tasty!!! The recipe is given for these mushrooms, if you cook from the forest, then prepare the mushrooms in the usual way for you.
First of all, heat a dry frying pan well over high heat, then reduce the heat to just below average, spread the mushrooms, cover with a lid. When a large amount of liquid is released from the mushrooms, remove the lid and evaporate.
When all the moisture has evaporated, add a little vegetable oil, salt and pepper, mix and now we need to brown the mushrooms a little.
As soon as our mushrooms have acquired a beautiful ruddy color, it's time to add soy sauce and cream, mix and simmer for about 7-8 minutes.
Grate the cheese on a coarse grater and after seven to eight minutes we cover our mushrooms with it, cover with a lid and let the cheese melt.
Our delicious mushrooms are ready!!! Serve with mashed potatoes, in your favorite cereal, with vermicelli or like me - just with a big spoon!!!
The biggest spoon you can find mushrooms...
Such juicy..., cheesy..., flavorful - there is simply no strength to break away...