Steamed Honey Mushroom Pudding with Sour Cream
Honey mushrooms and eggs provide protein, while sour cream makes the pudding tender and rich. Almond flour replaces breadcrumbs, preserving a firm texture and pronounced mushroom flavor.
Finely chop the onion (100 g) and fry it in the butter (15 g) until golden. Add the honey mushrooms (800 g), pour in 30 g of hot water, and stew for 10 minutes.
Separate the eggs (350 g) into whites and yolks. Combine the yolks with sour cream 30% (250 g), almond flour (60 g), the mushroom mixture, table salt (3 g), and black pepper (1 g).
Beat the whites until firm peaks form and gently fold them into the mushroom mixture.
Grease the dish with the remaining butter, transfer the mixture to it, and cover it. Steam the pudding for 3–4 hours, then serve it hot.
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