Friday, November 21, 2014

Wild Mushrooms with Sour Cream Sauce

As a child, I spent a few summers in Kiev, Ukraine, and remember vividly playing with the neighborhood kids, reading, napping, picnicking by the river, and swimming.  Oh, life was so good. Those were the times when I felt such a wonderful sense of security, the feeling that only children can feel.

To me, one of the best part of vacationing in Ukraine was tasting their local produce. Every trip to a farmers market was such an experience. The sweet berries, full-fat homemade dairy products (yes!), and freshly baked breads, were so... yummy. The same I can say about Ukrainian wild mushrooms ~ so fragrant and delicious! 

I am not sure what made me think of these trips, but a few days ago I felt a sudden urge to make Wild Mushroom With Sour Cream Sauce, just like my mom used to make during those summer days in Ukraine. 

So, a few days ago I stopped by Whole Foods to check out their selection of wild mushrooms (sorry, but the button mushroom clones won't do).... Oh no, $16 per pound?! (gasp!) Luckily, mushrooms are lightweight, and a pretty sizable bag weighed less than 1/2 pound. 

So here's the shopping list for 2-3 servings (depending on how hungry you are):
1 tbs olive oil
1 tbs unsalted butter
8 oz. seasonal wild mushrooms (I prefer Golden Chanterelle)
1/2 cup onion, diced
2 garlic cloves, diced
salt & freshly ground pepper
1 tbs all purpose white flour
1/3 cup sour cream
Wash the mushrooms, and cut off the bottom part of stems. Slice the bigger mushrooms in halves.  In a large fry pan, melt the butter and olive oil over medium high heat. Sauté  the mushrooms stirring occasionally for about 5 minutes, or until golden and soft. Add onion and garlic, cover the pan, and cook on low heat for about 15 min. Sprinkle the flour, salt and pepper. Add sour cream and stir until heated through.

xo, Zuma A.

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