Forest Mushrooms with Potatoes and Sour Cream Sauce – a Real Taste of Autumn on Your Plate

Mushrooms with potatoes and sour cream sauce remind me of my childhood, when I used to spend days in my grandparents’ garden. There is a small forest next to the garden, where my grandmother and I would go in the fall and pick mushrooms. There was a small forest next to the garden where my grandmother and I used to go in autumn to pick mushrooms. When I came back from the forest with a basket full of fresh mushrooms, I remembered those nostalgic times and decided to make this divine dish. I would like to share the recipe with you.

If you’re lucky enough to have mushrooms, be sure to try this recipe. Although fresh mushrooms can be enjoyed for a relatively short period of time, I recommend rinsing them in boiling water a few times after picking them and then freezing them. This way you can use the mushrooms at any time of the year.

Wild Mushrooms with Potatoes and Sour Cream Sauce

I used a variety of mushrooms for this recipe, from boletus to chanterelles, but if you don’t have wild mushrooms, you can also try it with champignons. The taste will be milder, but I believe it will be no worse. And if you add more water while cooking, you can enjoy a thick mushroom and potato soup. So make the most of nature’s bounty and enjoy it.

Ingredients:

• 500 g wild mushrooms
• 300 g potatoes
• 150 g sour cream
• 1 pc. onion, medium size
• 10 g fresh dill
• 10 g fresh parsley
• Salt, to taste
• Pepper, to taste
• Oil, for frying
• Water, for cooking and a little for sauce

Directions:

1. Wash the potatoes clean and boil them in salted water with their skins on.
2. Clean the mushrooms, cut them into pieces and blanch them in boiling water several times.
3. Finely chop the onions and fry them in a pan with a little oil.
4. Then add the prepared mushrooms to the pan and fry for a few more minutes.
5. Put the sour cream on top of the mushrooms and onions, add a little water and stir everything together, add the chopped greens and spices and sauté for a few minutes.
6. Finally, add the boiled potatoes, peeled and cut into small pieces, stir and simmer for a few minutes. Adjust the thickness of the sauce with the amount of water.

Bon Appetit!