Composition / ingredients
Cooking method
1. Peel and chop the onion.
2. In a deep frying pan, melt the butter and fry the chopped onion until lightly golden.
3. Add salt to the onion.
4. Pour in the wine and keep on low heat until 2 thirds of the liquid has evaporated.
5. Wash and dry the mushrooms thoroughly with paper towels, chop coarsely. If the mushrooms are small, you can simply cut them in half or even leave them whole (in this case, soak the mushrooms in salted water for 10-15 minutes - this will help get rid of possible insects).
6. Lightly fry the mushrooms, sprinkle with ground black pepper.
7. Add sour cream, pour lemon juice, mix everything well.
8. Simmer all together over moderate heat for 10-12 minutes.
You can serve morels stewed in sour cream as a side dish or as a main dish. They are perfectly combined with potatoes and pasta, various cereals, vegetables. And they can also become a wonderful side dish for meat.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Fresh morels - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Shallots - 72 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
