Porcini mushrooms in sour cream sauce


Porcini mushrooms 200 g

Young potatoes 5-7 pieces

Dill (greens) 1 bunch

Onion 1 pc

Sour cream 10% fat. 200 g

Wheat flour of the highest grade 1 tbsp. l.

Vegetable oil

Salt to taste

Ground white pepper to taste

Wash and peel the mushrooms well. Cut into slices.

Fry finely chopped onions in vegetable oil.

Add porcini mushrooms and simmer over medium heat for 20-25 minutes. Reduce heat if necessary.

Put sour cream in a bowl, mix with flour. Beat well.

Add to mushrooms. Season with salt and pepper. Simmer under a lid over low heat for another 3-5 minutes.

Peel or boil the young potatoes, if desired. Salt.

Chop the dill finely. Grease the hot potatoes with a little oil and roll in chopped dill. Put mushrooms, potatoes on a dish and garnish with herbs.