Needed to share the memo in a more widely understandable language than Estonian, so a short translation of instructions for our speciality mushrooms. Approximate amounts given in the typically random way. ;)
Chop mushrooms of preference into 1-2 cm2 slices. Suitability list as far as I am concerned goes: maitake - chanterelle - eringi - hiratake - bunashimeji - shiitake - champignon - thatwhitefuzzball - enoki - thoseorangeslimeshroomsofhell. But in any case, make sure to use some fry-and-ok-to-eat shrooms, not any of the sneaky ones that need to be boiled for hours to detoxify like some Estonian forest shrooms. We normally make about 6-8 "trays" at once, to be eaten over the course of several days. Us likey shroom!
Melt 2 generous tablespoonfuls of butter in a frying-pan on medium heat. When that is sizzling, drop the mushrooms in and mix thoroughly.
Add a pinch of salt. The amount needs to be adjusted depending on whether normal butter or that weird thing with added salt was used. Pepper to taste. (At least I prefer to season here, D adds them later.)
Leave pan on medium heat without a lid, stir every couple of minutes (H) or cover pan with a lid, stir after about 5 minutes (D), until mushrooms start drying out and getting slightly brown and crispy. Don't burn!
Add 150-250ml of nasty cooking wine (e.g. parrot-style. Good-for-drinking wines are usually too mild to give the mushrooms the necessary kick). Can be either, but white tends to leave the food looking better than red. (D adds salt'n'pepper here too.)
Mix and leave without the lid on medium heat until mushrooms have once more soaked up the liquid.
Add 2 tablespoons of thick sour cream, give it a minute to melt, mix through and turn the stove off.
Magic!
Cheers,
Hedi
