Very spicy and tender mushroom stew with the aroma and taste of white wine. This dish goes well with any appetizers and salads.
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You will need
- - 150 ml of white (dry) wine;
- - 150 g of champignon mushrooms;
- - 150 g of chanterelle mushrooms;
- - 100 g of green onions;
- - 1 PC. onions;
- - 150 g of mushrooms mushrooms;
- - 100 g of curly parsley;
- - 350 g cream;
- - 50 ml of vegetable oil;
- - 2 g of ground black pepper;
- - salt to taste.
Instruction manual
1
Take a medium-sized onion, rinse well and peel, remove roots and shoots. Let the bulb dry slightly. Cut it into two halves, put it on a flat plate with the slices down and put it in the freezer for ten minutes. Frozen onions are stewed faster and do not gnaw their eyes. Remove the onion and cut into very thin half rings.
2
Soak the mushrooms in warm water before cooking, for about two hours. Rinse and clean, remove the films. Dry the mushrooms a little and cut into very small slices. Chanterelles can not be cut.
3
In a pan with a thick bottom, heat the oil, fry the onion in it for two minutes, the onion should not begin to darken, it just needs to become soft. Add whole chanterelles to the onion first, fry for five minutes, then the remaining chopped mushrooms and stew for fifteen minutes in oil.
4
Pour the wine into the mushrooms in a slow, thin stream. Stir and let it boil for three to four minutes. Add cream, salt and pepper. Let the mixture boil for five minutes. Then remove and cool. Serve to the table, decorating with finely chopped greens. It can be served as an independent dish or as a side dish for potatoes, rice, buckwheat.