Best 2 Fried Mushrooms In Sour Cream Paistetut Sienet Recipes

Journey into the realms of culinary delight with our tantalizing collection of fried mushroom recipes! From the classic Finnish Paistetut Sienet to the tantalizing Indian Mushroom 65, each dish promises a unique symphony of flavors and textures. Whether you're craving a quick and easy appetizer or a hearty main course, our curated selection has something for every palate. Dive into the earthy goodness of mushrooms, expertly coated and fried to perfection, then elevated with a medley of herbs, spices, and sauces. From the creamy embrace of sour cream to the fiery kick of chili peppers, these recipes offer a diverse range of culinary adventures. Prepare to embark on a taste bud expedition that will leave you craving more.

Here are our top 2 tried and tested recipes!

PAISTETUT SIENET (FINNISH FRIED MUSHROOMS)

Paistetut Sienet (Finnish Fried Mushrooms) image

Make and share this Paistetut Sienet (Finnish Fried Mushrooms) recipe from Food.com.

Provided by echo echo

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb mushroom, sliced
3 tablespoons butter
1 medium onion, chopped
2 tablespoons fine dry breadcrumbs
1 cup milk
salt
white pepper
1/2 cup sour cream

Steps:

Sauté mushrooms and onion in butter, stirring constantly, until lightly browned.
Stir in rest of ingredients and simmer over medium low heat long enough to heat through and thicken a bit, but do not allow to come to a boil.

Nutrition Facts : Calories 241.5, Fat 17.7, SaturatedFat 10.8, Cholesterol 44.1, Sodium 164.9, Carbohydrate 15.7, Fiber 1.8, Sugar 3.5, Protein 7.7

MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES

Mushrooms and Sour Cream With Fried Potatoes image

Provided by Moira Hodgson

Categories weekday, side dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 7

Ingredients

3/4 pound fresh wild mushrooms (like chanterelles or small boletes)
2 tablespoons unsalted butter
4 1/2 tablespoons vegetable oil
4 medium-size boiling potatoes, peeled and cut into 1 1/2-by- 1/4-inch sticks
Coarse salt and freshly ground black pepper to taste
1 cup finely chopped onions
3 tablespoons sour cream

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.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 863 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose the right mushrooms: For frying, it's best to use firm, meaty mushrooms like button mushrooms, shiitake, or oyster mushrooms. Avoid delicate mushrooms like chanterelles or morels, as they will become too soft and mushy when fried.
Clean the mushrooms properly: Before cooking, clean the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Do not rinse them under running water, as this will make them soggy.
Slice the mushrooms evenly: For even cooking, slice the mushrooms into uniform pieces. This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
Use a non-stick pan: To prevent the mushrooms from sticking, use a non-stick pan or a well-seasoned cast iron skillet.
Cook the mushrooms in batches: If you're cooking a large quantity of mushrooms, cook them in batches to avoid overcrowding the pan. Overcrowding will prevent the mushrooms from cooking evenly and will result in steamed rather than fried mushrooms.
Season the mushrooms: Add salt and pepper to taste, or use your favorite seasonings. You can also add herbs like thyme or rosemary for extra flavor.
Serve the mushrooms immediately: Fried mushrooms are best served hot and crispy. Garnish with fresh herbs like parsley or chives for a pop of color and flavor.

Conclusion:

Fried mushrooms in sour cream is a simple yet delicious dish that can be enjoyed as an appetizer, side dish, or main course. The combination of crispy mushrooms, tangy sour cream, and aromatic herbs creates a flavorful and satisfying dish that is sure to please everyone at the table. With the tips provided, you can easily prepare this classic dish at home and enjoy the taste of perfectly fried mushrooms in sour cream.