Serving food in small jars is always pleasing to the eye, especially if the food inside is very soft and fragrant. And everything thanks to certain ingredientsRead more: Chicken Soup in a New Way: Only Two Ingredients That Better Change Your Normal Diet).
Inputs drop-
-
Pumpkins
-
Champion Mushrooms 300g
-
Bitter cream 400 g
-
250 g of hard cheese
-
Bulb 2 pcs.
-
Salt, aromatic spices
-
Butter
Cut the onion into small cubes and fry in a little vegetable oil until lightly browned. Then cut the mushrooms into thin slices and stir, stirring, until cooked through. Sprinkle with a pinch of salt and spices. Add sour cream to a small saucepan and cook on low heat for 5 minutes. Boil pumpkins in half until cooked through and fry in a pan until golden brown (so they do not separate when baked in the oven). Preheat the oven, the ideal temperature is 180 degrees. Put some butter on the bottom of the pan, place the pumpkins and pour the mixture over the mushrooms. The soup bowl should fill the bowl halfway, if it is too thick, add a little more water. Whisk the cheese in a casserole dish and sprinkle over it. Send to the oven for 15-20 minutes, the main thing is that the top layer is covered with golden crust, but it does not burn.