Sides
Grybai su Grietine
Ingredients
- 500g (1 lb) Mushrooms, sliced
- 1 Onion, diced
- 2 tbsp (28g) Butter
- 200ml (3/4 cup) Sour cream
- 1 tbsp (8g) Flour
- Salt and pepper, to taste
- Fresh dill, to garnish
Method
- Melt the butter in a frying pan and sauté the onion until soft.
- Add the mushrooms and cook over medium-high heat until browned and any liquid has evaporated.
- Sprinkle the flour over the mushrooms and stir for a minute to cook it out.
- Stir in the sour cream and simmer gently for 3-4 minutes until thickened.
- Season with salt and pepper and garnish with dill before serving.
Introduction: With forests covering roughly a third of the country, mushroom-gathering is a genuine autumn pastime in Lithuania, and dishes like this one turn the day's foraged harvest into a simple, comforting side.
Cultural Background: With forests covering roughly a third of the country, mushroom-gathering is a genuine autumn pastime in Lithuania, and dishes like this one turn the day's foraged harvest into a simple, comforting side.
Tips: Let the mushrooms brown properly before adding the sour cream — rushing this step leaves the dish watery and pale rather than richly flavoured.
Variations: Serve over boiled potatoes or buckwheat for a more substantial side, or spoon into pastry cases as an appetizer.
Nutrition: Approx. 190 kcal, 4g protein, 15g fat, 9g carbohydrates per serving.
FAQs:
Q: Can I use dried mushrooms?
A: Fresh works best here for texture, but rehydrated dried mushrooms can be used if fresh aren't available — pat them very dry first.
Q: Can this be made dairy-free?
A: Yes, a plant-based cream alternative works, though the tang of dairy sour cream is part of the traditional flavour.
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