488 Fried mushrooms

Griby zharenye


  • 1 full plate cleaned mushrooms
  • 1 spoon flour
  • ¼ lb butter
  • parsley
  • ½ glass sour cream
  • (1 onion)
  • pepper
  • salt


White, red (krasnyj),* and other mushrooms are prepared the same way, that is, clean and wash them and cut them up. Dip in flour. Melt ¼ lb butter in a skillet or a saucepan (if desired, fry 1 onion in the butter), add the mushrooms and some salt, and fry over a medium flame. Fry first on one side, then turn over and fry the other side. When the mushrooms are cooked, pour in ½ glass sour cream. Bring once to a boil, sprinkle with parsley and dill, and serve.

*By white mushroom (belyj grib), Molokhovets meant Boletus edulis; red mushroom—Leccinum aurantiacum or Boletus aurantiacus—was the common name for podosinovik (lit.: under the aspen). Given the passion with which Russians hunt for wild mushrooms, it is surprising that Molokhovets included only nine named varieties in her recipes.