Carp in Sour Cream with Wild Mushrooms

Tejfeles Ponty Erdei Gombával


  • 5 pounds carp, weighed after cleaning
  • Salt and pepper
  • 4 tablespoons sweet butter
  • ½ pound wild mushrooms, sliced
  • 1 medium-sized onion, chopped fine
  • 1 tablespoon chopped flat parsley
  • 1 cup dry white wine
  • 1 cup sour cream
  • ¼ cup heavy cream
  • 1 tablespoon flour


  1. Cut the cleaned carp into serving pieces, sprinkle with salt and pepper, and place in a baking pan with the butter.
  2. Sprinkle with mushrooms, onion and parsley. Pour wine over the fish, and cover with a buttered paper.
  3. Cook in a 375°F. oven for about 15 minutes or more.
  4. When carp is about done, pour a mixture of sour cream, heavy cream and flour over it.
  5. Bring to a simmer; adjust salt to taste. Serve with buttered steamed new potatoes.