Wild mushroom julienne with sour cream

If you were lucky enough to go mushroom picking in the forest, cook julienne. This dish is prepared quickly, you just need to carefully sort out the mushrooms and boil them before cooking.

Ingredients

• Forest mushrooms - 300 g
• Sour cream - 120 ml
• Onion - 1 pc.
• Dried dill - to taste
• Butter - 3 tbsp. spoons
• Sunflower oil - 3 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste

Directions

1. We clean the mushrooms, remove the top layer from the legs.
2. Check mushrooms for worminess. We do not use areas affected by worms for food. Mushrooms cut into pieces.
3. Pour the mushrooms with cold water, rinse thoroughly, changing the water several times.
4. Then pour the mushrooms with clean cold water, salt and set to boil. Cook for half an hour from the moment of boiling. We remove the foam.
5. While the mushrooms are cooking, prepare the rest of the ingredients.
6. Peel the onion and cut into quarter rings.
7. Heat up half of the sunflower oil in a frying pan. Fry the onion until golden.
8. (If you use garlic, add it at this stage.) We throw the boiled mushrooms into a colander and rinse well again under cold water.
9. In another pan, fry the mushrooms in a mixture of the remaining sunflower and butter.
10. Turn on the oven, heat up to 180 degrees.
11. Combine mushrooms and onions.
12. Add 100 ml of sour cream.
13. Stew mushrooms with onions in sour cream for 5-7 minutes, stirring occasionally.
14. Add dried dill, ground black pepper and salt to taste. Stir and simmer mushrooms for another 3 minutes.
15. We lay out the mushrooms with onions in sour cream in portioned molds for baking or julienne cocotte makers.
16. Top with a thin layer of sour cream.
17. Cooking wild mushroom julienne in the oven at 180 degrees for 10-12 minutes.
18. We use ready-made julienne from forest mushrooms in a warm form. You can eat it on its own or with potatoes.