Russian-Style Mushroom Liver Pots

Delicate taste, moderately salty, with a pronounced smell of mushrooms.
cook time: 1h
Miles Denholm
Russian-Style Mushroom Liver Pots

Nutrition Facts (per serving)

185
Calories
13g
Fat
7g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Dried mushrooms 30 g
Liver 360 g
Bulb onions 150 g
Hard cheese 30 g
Butter 20 g

For the sauce:

Butter 20 g
Sour cream 300 g
Wheat flour 20 g

Recipe instructions

Step 1

Step 1
Cut the liver into cubes and add salt.

Step 2

Step 2
Pour dried mushrooms with water, rinse several times, changing the water. Pour thoroughly washed mushrooms with cold water, leave for 2-3 hours to swell, then cook in the same water until tender.

Step 3

Step 3
Cut the onion into cubes.

Step 4

Step 4
Chop the mushrooms into cubes and saute with onions in butter.

Step 5

Step 5
Prepare sour cream sauce. Sauté flour in butter.

Step 6

Step 6
Add sour cream, bring to a boil and cook, stirring, for 3 minutes. Strain through a fine sieve.

Step 7

Step 7
Combine the sauce with sautéed onions and mushrooms.

Step 8

Step 8
Place the liver in a clay pot.

Step 9

Step 9
Pour over sour cream sauce with mushrooms and onions.

Step 10

Step 10
Grate the cheese.

Step 11

Step 11
Sprinkle with grated cheese and bake in the oven for 35-40 minutes.

Additional rubrics

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