Fricassee with mushrooms

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the mushroom fricassee. Mushrooms for this dish can be used absolutely any. In France, fricassee is usually made from champignons, porcini mushrooms or morels. Forest mushrooms, of course, will make the dish more rich in taste and fragrant. Very tender, fragrant and delicious fricassee will turn out with honeydew, gourmets will appreciate this dish. Mushrooms are thoroughly washed, we remove the legs, leaving them a couple of centimeters long.

2. Step 2:

   

   Ideally, fill the mushrooms with cold water and leave for a couple of hours to remove the insects hidden under the hats. Drain the water, rinse the mushrooms again, put them in a saucepan, pour water and cook for 20 minutes from the moment of boiling. Drain the water, rinse the mushrooms.

3. Step 3:

   

   Peel the onion and cut into small cubes. Pour vegetable oil into the frying pan (it is better to use a cast-iron or thick-walled frying pan). We warm it up. Fry onions on it until transparent. remove the onion from the pan into a bowl.

4. Step 4:

   

   In a frying pan for oil, where onions were fried, spread the mushrooms and fry them over medium heat for about 15 minutes, stirring occasionally with a spatula.

6. Step 5:

   

   Then add fried onions and spices: salt, ground black pepper to taste, if desired, you can add some more-or seasonings.

7. Step 6:

   

   Pour in the cream. Cream can be replaced with fat and thick sour cream, mushrooms will turn out even tastier and more tender. But if sour cream is used, then sour cream should be diluted in some container with water and add a tablespoon of wheat flour. Pour the cream sauce into a frying pan with mushrooms and simmer them over low heat under the lid for about 10 minutes.

8. Step 7:

   

   Let the dish stand under the lid for a couple of minutes and serve it to the table, with a side dish or as an independent dish. Bon appetit!