Stewed wild mushrooms in sour cream（Griby v Smetane）

After freezing at -30 ℃, the flavor becomes more concentrated.

Ingredients(serves 4):

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• Boletus edulis 300g
• 200ml sour cream
• Chicken oil fungus 200g
• 1 piece of dill
• White Mushroom 150g
• 10 black pepper grains
• 1 onion
• 1 tablespoon vodka

Instructions:

1.Treatment:

• Tear off mushroom pieces (avoid washing with water! Use a damp cloth to wipe clean)

2.Fry until fragrant:

• Fry onions in butter until caramel colored, then pour them into mushrooms and stir fry over high heat until sauce is obtained

3.Stewing:

• Add sour cream, black pepper, and vodka, cover and simmer over low heat for 15 minutes

4.Highlight:

• Sprinkle fresh chopped dill and green tea rub, served with rye bread dipping sauce

Key skills:

• Stir with a birch spoon to prevent metal oxidation from damaging the flavor
• Wild mushrooms must be stir fried until they contract and release their fragrance, locking in the wildness of the mountains
• Add sour cream before leaving the heat, boiling will cause whey separation