Oyster mushrooms with sour cream

Oyster mushrooms stewed with onion, then finished with sour cream and dill.

Number of servings

2

Nutrients

For entire dish

Calories

386 kcal

Protein

12.6 g

Carbohydrates

29.1 g

Fat

27.3 g

Fiber

8.4 g

Per serving

Calories

193 kcal

Protein

6.3 g

Carbohydrates

14.6 g

Fat

13.7 g

Fiber

4.2 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

66.5 mcg

C

10.2 mg

E

4.1 mg

B9

15.2 mcg

B12

0.2 mcg

Ca

68 mg

Ingredients

• Oyster mushroom — 300 g
• Onion — 80 g
• Sunflower oil — 10 g
• Sour cream — 80 g
• Dill — 5 g
• Table salt — 2 g

Cooking instructions

1. Slice the oyster mushrooms.
2. Peel and slice the onion.
3. Heat the sunflower oil in a pan over medium heat.
4. Soften the onion in the oil.
5. Add the mushrooms.
6. Cook until the liquid they release has cooked off.
7. Stir in the sour cream and salt.
8. Warm briefly without letting the sauce boil hard.
9. Stir in the dill and serve.