Sour mushrooms with cream
300–400 g
of dried mushrooms (pre-soaked for 1–2 hours)
1
onion
100 ml
of vegetable stock
1 tablespoon
of butter
200 g
of thick sour cream
milk
1
egg yolk
1 tablespoon
of smooth flour
ground caraway seed
3–4
allspice berries
bay leaf
salt
pepper
finely chopped dill (1 tablespoon)
a few drops of lemon
pinch of sugar
Chop the onions and sauté in butter with the bay leaf and the allspice. Add the mushrooms, ground caraway and salt, pour in the stock and stew for about 30 minutes. Mix the sour cream with half the milk and thicken the mushrooms. Cook for 10 minutes, add the remaining milk with the beaten egg yolk. Cook for one minute, add the dill and remove from the heat. Add lemon juice, dill and sugar according to your taste. Serve with pasta or potatoes; it is also excellent with fresh bread.