Mushrooms And Sour Cream With Fried Potatoes Food

CREAMY MUSHROOM-POTATO BAKE

Steps:

• Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk)., In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt. , Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter. , Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

STUFFED MUSHROOMS WITH SOUR CREAM

Steps:

• Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
• Preheat air fryer to 350 degrees F (175 degrees C).
• Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
• Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES

Steps:

• Wipe the mushrooms with a damp cloth. Separate the stems from the caps. (The small chanterelles can be left whole.) Cut the stems in half crosswise. Cut the smaller caps in half and the larger ones in quarters.
• Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes. Set them aside. Wipe out the skillet.
• Heat three tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook them over medium heat for about five minutes. Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top. Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes. If they stick to the bottom of the skillet, scrape them off. Season them with salt and pepper.
• While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
• Stir the mushrooms, onion and sour cream into the potatoes and toss everything well. Cook over low heat until the sour cream is heated through, two minutes. Serve at once.

POTATO, MUSHROOM AND SOUR CREAM CASSEROLE

Steps:

• Cook potatoes in boiling water in large saucepan 15 min. or until tender. Meanwhile, melt 2 Tbsp. butter in medium skillet on medium-high heat. Add mushrooms; cook and stir 10 to 15 min. or until tender. Season with 1/2 tsp. pepper. Remove from heat.
• Heat oven to 350°F. Drain potatoes; return to pan. Mash until desired consistency. Add 1/2 cup sour cream, milk and remaining butter and pepper; mash until blended. Spoon half the potato mixture into 1-qt. baking dish; top with layers of half each of the mushrooms and tomatoes. Repeat layers. Top with remaining sour cream; sprinkle with chives.
• Bake 30 min. or until heated through.

FRIED MUSHROOMS IN SOUR CREAM (PAISTETUT SIENET)

Steps:

• In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp. butter over moderate heat.
• When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
• Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
• When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
• In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
• Serve as a vegetable accompaniment to meat or fish dishes.