Mushrooms In Sour Cream And Dill Food

MUSHROOMS IN A SOUR CREAM SAUCE

Steps:

• Finely chop your onions. Cut mushrooms into 1/4" thick slices.
• In a medium, non-stick pan, saute onions in 1-2 Tbsp olive oil for a few min or until golden
• In a separate, large pan, sauté sliced mushrooms in 1-2 Tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.
• Combine mushrooms and onions. Add in 3 Tbsp sour cream and sprinkle with salt and pepper to taste.

MUSHROOMS WITH SOUR CREAM

Steps:

• Cook and stir mushrooms in butter for 3 minutes.
• Stir in flour; cook and stir for 1 minute.
• Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot.
• Sprinkle with dill weed.

PAN-SEARED MUSHROOMS WITH CREAM AND DILL

Steps:

• Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shallots and cook, stirring occasionally, until crisp-tender and browned in places, about5 minutes. Transfer to a plate.
• Return skillet to medium-high. Swirl in 1 tablespoon each oil and butter. Add one-thirdof mushrooms, season with salt and pepper, and spread in a single layer. Cook, undisturbed, until beginning to brown on bottoms, about 3 minutes. Stir and continue cooking until tender and browned, about 2 minutes more. Transfer to plate with shallots.
• Cook remaining mushrooms in remaining oil and butter in two more batches. Return cooked mushrooms and shallots with any accumulated juices to skillet. Stir in vinegar, then cream, and simmer until thickened slightly, about 2 minutes. Stir in dill, season with salt and pepper, and serve.

MUSHROOMS IN SOUR CREAM

Steps:

• Melt butter in a large skillet over medium-low heat. Add chopped onion; sauté until golden. Add mushrooms and 1/2 cup water.
• Cover and simmer for about 12 to 15 minutes or until mushrooms are tender, adding more water if necessary.
• Add salt, paprika, pepper, half of the parsley, and the sour cream.
• Heat slowly until hot, not boiling. Sprinkle with remaining parsley just before serving.

MUSHROOMS IN SOUR CREAM AND DILL

Steps:

• Wash and dry mushrooms.
• Melt butter and add garlic.
• Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
• Cook 20 minutes or until mushrooms are tender.
• Cool.
• Pour a small amount of the mushroom liquid into the Sour Cream.
• Then add the Sour Cream over the mushrooms and stir.
• Refrigerate 8 hours or more.

MUSHROOMS IN A SOUR CREAM SAUCE

Steps:

• Finely chop your onions. Slice mushrooms into 1/4″ thick slices.
• In a medium, non-stick pan, saute onions in 1-2 tbsp olive oil for a few minutes or until golden.
• In a separate, large pan, sauté sliced mushrooms in 1-2 tbsp olive oil until soft.If mushrooms release a lot of juice, drain excess juice; leaving some juices behind. Baby Bella mushrooms don't seem to get as juicy as buttons or cremini so we didn't have to drain.
• Combine mushrooms and onions. Add in 3 tsp sour cream and salt and pepper to taste.

MUSHROOMS IN SOUR CREAM SAUCE

Steps:

• Melt butter in a skillet over medium high heat.
• Add onions, mushrooms, and garlic. Saute for 5 minutes.
• Add wine, salt, and pepper. Cook stirring often for 4-5 minutes, or until wine is reduced by half.
• Stir in flour and cook for 1 minute.
• Add sour cream and parsley, stir well.
• Heat through and serve.

BEEF STROGANOFF

Steps:

• Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
• In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
• Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.

WILD MUSHROOMS A LA RUSSE (WILD MUSHROOMS IN SOUR CREAM)

Steps:

• Prepare mushrooms and set aside.
• Heat butter in skillet and add mushrooms, salt and pepper. Cook, stirring often, until mushrooms give up liquid. Continue cooking until liquid evaporates. Total cooking time is about 6 minutes.
• Add chives, dill, parsley and sour cream. Blend and bring barely to boil. Do not boil or sauce will curdle. Add salt and pepper and serve.

SOUR CREAM 'N' DILL CHICKEN

Steps:

• Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE

Steps:

• SOUR CREAM DILL SAUCE:.
• Mix all ingredients together in a bowl and refrigerate until ready to serve.
• PASTRY:.
• In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
• Stir in flour just to blend.
• Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
• FILLING:.
• Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
• Transfer to bowl.
• In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
• Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
• Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
• PREPARING COULIBIAC:.
• Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
• Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
• Top with 1 salmon fillet; spread with mushroom mixture.
• Top with remaining salmon fillet; spoon remaining rice mixture over the top.
• Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
• Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
• Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
• Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

MUSHROOM JACKET POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Prick the potatoes all over with a fork and rub with half the sunflower oil. Bake the potatoes for 1 hr 20 mins.
• Slice the mushrooms, fry in the remaining oil, then stir through half the sour cream & chive dip. Pile the mushrooms into the jacket potatoes and garnish with dill.