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Morels and potatoes

Cooking recipes / Second-course recipes / Mushroom

2 servings

Since morels are considered conditionally edible mushrooms, recipes for preparing morels are based on long-term heat treatment. The recipe on offer - morels and potatoes - is uncomplicated but requires proper pre-treatment of the mushrooms.

morels to taste, onions - 1-2 pcs., potatoes to taste, refined vegetable oil for frying how much will go, salt to taste, milk - 0.5 cups, sour cream - 1-2 tbsp. spoons, butter to taste

So, how to make morels correctly? Clean morels, pour water and leave for an hour and a half. Then transfer to clean water and rinse again. Repeat two to three times until the sediment disappears. Boil the purified washed morels for 10-20 minutes in two waters with added salt, drain the decoction, tip the mushrooms into a colander and let drain the water. Peel the onions, shred and lightly spit in oil. Boil the potatoes in a "uniform, " cool, peel and cut. Drizzle the boiled morels, put in a warmed pan with butter, salt and fry on a medium heat. In the middle of frying, add the sprayed onions. Add a little flour to the fried morels with onions, mix, pour milk, bring to the boil, add potatoes, sour cream, mix and warm up. Remove from the heat and add butter.