Braised champignons with sour cream

1 serving


Rinse and peel the champignons. Cut the hats into plates and the legs into rings. Fry the finely chopped onions in vegetable oil over medium heat until soft. Add the chopped mushrooms to the pan, increase the heat to maximum and fry for 5-7 minutes, stirring, until light golden. Add the flour (better fried), mix thoroughly. Whisk the sour cream with eggs, salt, pepper and pour over the mushrooms. Stir until the sauce warms evenly or the eggs curl up in separate flakes. Cover the pan and simmer for another 5 minutes on the lowest heat. Before serving, sprinkle the dish with chopped parsley greens.