How to cook pork with wild mushrooms in a sour cream
Gathering mushrooms is one of the favorite autumn entertainments in our family. We peel part of gathered mushrooms, put them into the freezer and then cook trying to diversify our meals. One of the favorite dishes is mushrooms with meat in a sour cream, which can be served almost with any garnish: rice, buckwheat, pasta, potato etc. And this tasty dish is very easy to cook.
- Pork flesh – 1 lb (0.5 kg)
- Fresh or frozen mushrooms – 1 lb (0.5 kg)
- Onions – 2 medium-sized pieces
- Sour cream 1/2 lb (200 g)
- Salt, pepper to taste
- Vegetable oil for frying
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We boil mushrooms in salted water for 10-15 minutes.
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Take out the mushrooms with a skimmer trying not to hook on the rubbish, which settled on the bottom of the sauce pan. If mushrooms are very dirty you may also wash them away in addition. But it’s better to be done not under running water but in a capacity with water so that dust gathered on the bottom. If mushrooms are large, cut them into straws (or as you can), you can omit small ones.
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Cut onions.
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We cut pork if possible in straws. It’s more convenient to do if the meat is slightly frozen.
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Put meat onto the frying pan with heated vegetable oil and fry it for 15-20 minutes.
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When the meat is browned, we add onion to it and fry it for about 5 minutes.
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Spread mushrooms over the frying pan, add salt, pepper, bay leaf and fry all this for another 20 minutes.
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Add sour cream and a little bit of water so that liquid covered the meat with mushrooms (but not more) and stew everything in a sour cream for 5 minutes.
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That’s all, our dish is ready. Bon appétit!
- Of course you won’t call this dish dietary like any other dish made of mushrooms. You shouldn’t feed children with it and people with chronic pancreatitis should be careful to eat it.
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