Appetizer of mushrooms with sour cream and brandy
Photo: Denis KulikovIngredients:
- 50 g dried mushrooms, better than white
- 2 onions
- 1 sprig of thyme
- 200 ml sour cream with a fat content of 25 percent
- 50 ml of cognac, salt, pepper
- 50 g of ghee
- 1 tsp sugar sand
- sour cream buns for serving
Cooking: 1. Mushrooms soaked in 500 ml of warm salted water, leave overnight. If you wait for no strength, then pour hot water for two hours. After that, filter through a sieve, save the liquid. Cook mushrooms in it until tender, removing the foam, over a low heat for 40 minutes. Finely chop the onion and fry in vegetable oil until transparent, ensuring that it is not burnt. Remove the mushrooms from the broth, grind, add to the pan with onions, put the thyme. Tomim under the lid on low heat for 20 minutes, stirring slowly, then add sour cream, brandy and salt.4. Tomim another 10 minutes. Thyme is removed.5. Meanwhile, we cut the sour cream buns into slices (like a loaf) and dry them on a grill pan so that the pieces are “tanned” by mouth-watering strips. Spread a thin strip of mushrooms on bread and serve as a hot or cold snack.
