European > Scandinavian > Swedish

Lörtsy with Mushrooms and Sour Cream Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup warm water
- 1 tsp salt
- 1/2 tsp sugar
- 1/2 tsp baking powder
- 1/2 tsp active dry yeast
- 1 egg, beaten
- 1 tbsp olive oil
- 1 lb mushrooms, sliced
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup sour cream
- Salt and pepper to taste
- Fresh parsley for garnish

Special equipment needed:
- Rolling pin
- Non-stick skillet

Step-by-step instructions:

1. In a large mixing bowl, combine flour, salt, sugar, baking powder, and yeast.

2. Add softened butter and mix until crumbly.

3. Add sour cream and warm water, and mix until a dough forms.

4. Knead the dough on a floured surface until smooth.

5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour.

6. In a non-stick skillet, heat olive oil over medium heat.

7. Add chopped onion and minced garlic, and sauté until fragrant.

8. Add sliced mushrooms and cook until tender.

9. Add sour cream and stir until well combined.

10. Season with salt and pepper to taste.

11. Preheat oven to 375°F.

12. On a floured surface, roll out the dough to 1/4 inch thickness.

13. Cut the dough into circles using a cookie cutter or a glass.

14. Place a spoonful of mushroom mixture in the center of each circle.

15. Fold the dough over and seal the edges with a fork.

16. Brush the tops with beaten egg.

17. Bake for 20-25 minutes, or until golden brown.

18. Garnish with fresh parsley and serve hot.


Time:
Preparation time: 1 hour 30 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
Makes 12 lörtsy

Nutritional information:
Calories: 220
Fat: 13g
Carbohydrates: 20g
Protein: 5g
Sodium: 270mg

Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Button mushrooms can be used instead of sliced mushrooms.
- Greek yogurt can be used instead of sour cream.

Variations:
- Lörtsy with beef and onions
- Lörtsy with chicken and vegetables
- Lörtsy with spinach and feta cheese

Tips and tricks:
- Make sure the dough is well-kneaded to ensure a fluffy texture.
- Use a non-stick skillet to prevent the mushroom mixture from sticking.
- Brush the tops of the lörtsy with beaten egg to give them a shiny appearance.

Storage instructions:
Store leftover lörtsy in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat lörtsy in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve lörtsy on a platter with a side of sour cream for dipping.

Garnishes:
Garnish with fresh parsley for a pop of color.

Pairings:
Pair lörtsy with a side salad or roasted vegetables for a complete meal.

Suggested side dishes:
- Greek salad
- Roasted asparagus
- Garlic mashed potatoes

Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the mushroom mixture is too thick, add a splash of milk to thin it out.

Food safety advice:
- Make sure the dough is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Lörtsy is a traditional Finnish pastry that originated in the region of Savonia.

Flavor profiles:
Lörtsy with mushrooms and sour cream has a savory and creamy flavor profile.

Serving suggestions:
Serve lörtsy as an appetizer or a main dish for lunch or dinner.

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Region: Estonian

Taste: Savory, Creamy, Earthy, Tangy