Wild Mushrooms a la Russe (Wild mushrooms in sour cream)
Published June 28, 1983
- Total Time
- 15 minutes
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Ingredients
1 pound wild mushrooms such as pleurotes, cepes, porcini, shiitake or Black Forest, cut into bite-size pieces
3 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped chives
1 tablespoon finely chopped dill
2 tablespoons finely chopped parsley
½ cup sour cream
Nutritional analysis per serving (4 servings)
10 grams carbs; 40 milligrams cholesterol; 174 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 3 grams fiber; 365 milligrams sodium; 3 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare mushrooms and set aside.
- Step 2
Heat butter in skillet and add mushrooms, salt and pepper. Cook, stirring often, until mushrooms give up liquid. Continue cooking until liquid evaporates. Total cooking time is about 6 minutes.
- Step 3
Add chives, dill, parsley and sour cream. Blend and bring barely to boil. Do not boil or sauce will curdle. Add salt and pepper and serve.
Private Notes