Fried or baked mushrooms - one of the most popular appetizers in different cuisines of the world. This appetizer is suitable for both everyday menu and holiday table. In France, for example, there are many dishes using mushrooms, and our recipe is according to the book of French recipes of 1968 cooked with wine and sour cream - “Champignons a la creme”.
- champignons : 500 g
- hard cheese : 50 g
- butter : 50 g
- white wine : 30 ml
- French baguette : 1 piece
- sour cream : 200 g
- paprica : 0.2 tsp
- black pepper : 0.2 tsp
- salt : 1 pinch
Stages of cooking
Mushrooms cut into very small cubes, grate cheese.
Melt the butter in the pan. Constantly stirring, fry the mushrooms on it at maximum heat for 5 minutes, or until all the liquid evaporates.
Pour in white dry or semi-dry wine and roast for another two minutes on high heat. Turn on the oven to warm up to 220 degrees.
Slice the baguette diagonally into 12 slices and dry in a preheated oven for 4-5 minutes until light brown crust, do not need to dry out much.
Add sour cream, cheese, black pepper and paprika to the mushrooms, salt to taste.
Heat over low heat until thickened, stirring constantly.
Serve with dried baguette.