ОДИН СЕКРЕТНЫЙ ШАГ: как сделать строчки и сморчки деликатесом! КАК ПРАВИЛЬНО ПРИГОТОВИТЬ

Ingredients

• 1 kg Mixed Morel and Chanterelle Mushrooms (cleaned, stems trimmed, caps sliced or left whole as preferred)
• 2 tablespoons Coarse Sea Salt (for soaking mushrooms)
• 2 liters Cold Water (for soaking and boiling mushrooms)
• 1 large Onion (peeled and finely diced)
• 2 tablespoons Unsalted Butter (for sautéing onion)
• ½ teaspoon Black Pepper (freshly ground)
• 200 ml Light Cream (10% fat) (adds richness without being overly heavy)
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Salt Soak the Mushrooms

   Place the cleaned mushrooms in a large bowl, sprinkle 2 tablespoons of coarse sea salt over them, then cover completely with cold water. Let them soak for 1 hour to coax out any insects and grit.

   Time: PT1H

2. Rinse, Trim, and Slice

   After soaking, pour the mushrooms into a colander, rinse under running water, and pat dry. Trim away tough stems and slice caps about ½ inch thick; leave smaller caps whole for texture.

   Time: PT15M

3. Par‑boil the Mushrooms

   Transfer the mushrooms to a large pot, add fresh cold water to cover, bring to a gentle boil, and cook for 10 minutes. This further removes any remaining grit and softens the mushrooms.

   Time: PT10M

   Temperature: 100°C

4. Drain and Rinse Again

   Drain the mushrooms in a colander, rinse quickly with fresh water, and set aside in a clean bowl.

   Time: PT5M

5. Sauté the Onion

   Heat 2 tablespoons butter in a skillet over medium heat. Add the diced onion and sauté until translucent and lightly golden, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Combine Mushrooms with Onion

   Add the drained mushrooms to the skillet, stir to coat with butter and onion, and cook for another 5 minutes, allowing them to brown slightly.

   Time: PT5M

   Temperature: 180°C

7. Simmer the Mixture

   Reduce heat to low, cover the skillet, and let the mushrooms and onion simmer gently for 10 minutes. This melds the flavors.

   Time: PT10M

   Temperature: 90°C

8. Finish with Cream

   Stir in 200 ml of 10 % light cream, season with additional salt and ½ teaspoon black pepper, and cook uncovered for 10‑15 minutes until the sauce thickens slightly and coats the mushrooms.

   Time: PT10M

   Temperature: 95°C

9. Garnish and Serve

   Remove from heat, sprinkle chopped fresh parsley over the top, and serve hot with crusty bread or boiled potatoes.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

9 g

Fat

22 g

Fiber

3 g