Vegetarian

Mushrooms and Carrots in Sour Cream

Vegetarian
Portions2 peopleChangeTiming 25 minsView
Ingredients6 IngredientsViewSwitzerland100 % localView
  • 30  grams butter
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 3  carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 400  grams champignons
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    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  fresh onions
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  • 0.25  teaspoon salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 200  millilitres sour cream
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Peel 2 fresh onions and chop finely
Wash 400 grams champignons and cut them in slices of about 1 cm
Peel 3 carrots and cut them in wheels of about 0.5 cm
Add 30 grams butter to a medium-sized frying pan and heat up over medium heat until the butter has melted
Add the carrots, onions, 100 millilitres water and 0.25 teaspoon salt to the frying pan and simmer on medium heat for 10 minutes
Add the chopped champignons and 200 millilitres water to the frying pan and boil on high heat for 5 minutes
Add 200 millilitres sour cream to the frying pan, stir everything well and serve the dish
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Mushrooms and Carrots in Sour Cream

Mushroom Recipes

A black plate filled with mushrooms and carrots in sour cream
Timing 25 mins
Portions2 people
Ingredients6 Ingredients

Ingredients

  • 30  grams butter
  • 3  carrots
  • 400  grams champignons
  • 2  fresh onions
  • 0.25  teaspoon salt
  • 200  millilitres sour cream

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Tools

  • 1 medium-sized frying pan
  • 1 cutting board
  • 1 knife

Mushrooms and Carrots in Sour Cream

Mushroom Recipes

Instructions

Peel 2 fresh onions and chop finely
Wash 400 grams champignons and cut them in slices of about 1 cm
Peel 3 carrots and cut them in wheels of about 0.5 cm
Add 30 grams butter to a medium-sized frying pan and heat up over medium heat until the butter has melted
Add the carrots, onions, 100 millilitres water and 0.25 teaspoon salt to the frying pan and simmer on medium heat for 10 minutes
Add the chopped champignons and 200 millilitres water to the frying pan and boil on high heat for 5 minutes
Add 200 millilitres sour cream to the frying pan, stir everything well and serve the dish