How to cook mushrooms in sour cream sauce in a frying pan

Mushrooms in sour cream turn out very juicy, filling and appetizing. They are good not only as an independent dish, but also go well with potatoes, pasta and many other side dishes.

You can even make excellent sandwiches from mushrooms in sour cream sauce by simply placing them on bread or a loaf. Another advantage of the dish is its availability. After all, such mushrooms can be prepared all year round from a simple and affordable set of products.

Both wild mushrooms and cultivated champignons are suitable for this dish. The average calorie content of the proposed recipes is 124 kcal per 100 grams.

Oven cooking option

A complete, hearty meal that is suitable for feeding the whole family. Mushrooms with sour cream complemented with potatoes will be an excellent independent dish.

You will need:

• potatoes – 750 g;
• ground pepper;
• mushrooms – 320 g;
• salt;
• sour cream – 220 ml;
• sunflower oil;
• cream – 220 ml;
• cheese – 130 g;
• onion – 170 g.

For this dish, it is best to use sour cream with minimal fat content.

How to cook:

1. Cut the potatoes into thin slices. Fill with water for a while to prevent it from darkening.
2. Chop the onion and fry in a hot frying pan with oil until golden brown.
3. Add mushrooms. Simmer for 10 minutes. The liquid should completely evaporate.
4. Pour in sour cream. To cover with a lid. Cook on the lowest heat for 5 minutes.
5. Place the potatoes in the mold. Sprinkle with coarsely grated cheese and pepper. Pour in cream. Bake in the oven for 45 minutes. Temperature 180°.
6. Serve the potatoes under a cheese coat hot along with mushrooms in a creamy sauce.

Tips and life hacks from chefs

How to cook mushrooms with sour cream so that they turn out tender and retain their flavor?

It is advisable to fry them in butter or ghee. Sour cream gives a slight sourness. If you don't like it, use high fat cream instead.

To enhance the aroma, tie a bunch of parsley and dill. Insert cloves, allspice, and bay leaves inside. Place the greens in a saucepan with the mushrooms and simmer for 15-20 minutes until tender. Then it can be removed. Mushroom dishes baked with sour cream in a clay pot are especially tasty if sprinkled with hard grated cheese.

Fried or stewed mushrooms with sour cream are a product that is easy to prepare. Even a novice cook can handle it. Thanks to the combination with other ingredients, you can create many new delicious dishes from fried forest products.

In a slow cooker

Any mushrooms are suitable for cooking. They make it very aromatic, but if you cook the champignons correctly, it will turn out no less tasty.

Products:

• champignons – 950 g;
• vegetable oil – 35 ml;
• sour cream – 220 ml;
• flour – 50 g;
• greenery;
• onion – 170 g;
• carrots – 170 g;
• salt – 7 g.

What to do:

1. Peel and wash the mushrooms. Cut into slices.
2. Chop the onion into half rings.
3. Grate the carrots using a medium grater.
4. Pour oil into the multicooker bowl and add mushrooms. Set the “Quenching” mode. Time 17 minutes.
5. After the timer signal, add carrot shavings and onion half rings. Add some salt. Set the timer for a quarter of an hour.
6. Pour in sour cream and sprinkle with flour. Mix. Cook for another quarter of an hour in the same mode.
7. Sprinkle with chopped herbs, cool slightly and serve.

How to prepare mushrooms for frying

Regardless of what type you decide to use, the product must be prepared in advance. The pre-processing technique has a number of nuances, such as: cleaning, washing and boiling. But it is also worth considering that for each variety there are a number of characteristic features.

For boletus, it is necessary to remove the top sticky layer from the cap. It is better to do this before washing, otherwise there will be even more difficulties during cleaning.

Chanterelles and greenhouse mushrooms just need to be wiped with a damp cloth. For champignons, if desired, remove the film between the cap and the stem.

Tip : to prevent the boletus from turning dark on the cuts, you can sprinkle them with a small amount of freshly squeezed lemon juice. This way you will maintain the beautiful appearance of the mushroom.

Be sure to inspect each copy for any worm spots inside. Cut off damaged parts. Grind, keeping in mind that high temperatures cause the slices to shrink.

Boil the mushrooms, not forgetting to remove the foam from the surface. The time depends on the variety. The boiling time for oyster mushrooms is five minutes, for other mushrooms - at least twenty. Readiness can be judged by the fact that the pieces settle to the bottom.

How to bake mushrooms in sour cream in pots - Julien

The dish turns out surprisingly tasty and evenly baked. It is recommended to cook julienne in cocotte makers, but if there are none, then you can use ordinary clay pots.

Ingredients:

• champignons – 320 g;
• black pepper – 3 g;
• chicken fillet – 320 g;
• salt – 7 g;
• onion – 280 g;
• vegetable oil – 60 ml;
• sour cream – 420 ml;
• flour – 50 g;
• cheese – 230 g.

Step-by-step instruction:

1. Chop the onion. You can do it arbitrarily, but it’s better to use thin strips.
2. Chop the washed and dried chicken fillet into small pieces.
3. Pour oil into the frying pan. Heat and add onion with chicken. Fry until golden brown.
4. Send coarsely chopped mushrooms for frying. Cook until the liquid has evaporated.
5. Pour flour into a separate dry frying pan and fry until creamy.
6. Pour in sour cream. Salt and sprinkle with pepper. Stir thoroughly. The mass should be homogeneous without lumps. Simmer for 3 minutes.
7. Mix the sauce with the roast. Transfer to pots. Sprinkle with grated cheese. Do not close the lid.
8. Place in an oven preheated to 180°. Cook for 25 minutes.

Recipe for mushrooms with sour cream and potatoes

A traditional recipe in Russian cuisine, for which any mushroom is suitable.

You will need:

• sour cream – 120 ml;
• potatoes – 750 g;
• pepper;
• fresh porcini mushrooms – 550 g;
• greens – 35 g;
• salt;
• onion – 270 g;
• vegetable oil;
• garlic – 4 cloves.

Algorithm of actions:

1. Finely chop the onion. Chop the garlic. Mix and fry in vegetable oil. Place on a plate.
2. Wash the mushrooms and cut into cubes about 1.5 centimeters thick.
3. Fry in vegetable oil in the same frying pan until the liquid has completely evaporated. Add some salt.
4. Cut the potatoes into large strips. Fry in a separate frying pan with added oil until golden brown. Salt and sprinkle with pepper.
5. Combine all prepared ingredients in one frying pan. Drizzle with sour cream. Cover with a lid and simmer over low heat for 7 minutes.
6. Sprinkle with chopped herbs. Close the lid and leave without heat for 8 minutes.

Chanterelles in potato baskets

To prepare a very original dish, you need to use the following recipe. This is a festive alternative to fried mushrooms and potatoes. It is very simple to prepare, but guests will certainly appreciate it.

What you will need:

Eggplants with onions and garlic

• 500 g chanterelles;
• 1 onion (you can take the onion or white part of the leek);
• 150 ml sour cream 15% (heavy cream is suitable);
• 4 things. potatoes;
• 60 g butter;
• 120 g cheese;
• 50 ml vegetable oil;
• salt;
• fresh herbs for serving.

How to cook:

1. Disassemble the chanterelles, cut off the roots, rinse in several waters.
2. Boil in a saucepan in salted water: bring to a boil and cook for 20 minutes. Drain in a colander and rinse.
3. You need to mash the potatoes. First you need to clean it and put it on the stove to cook.
4. Heat a frying pan with vegetable oil, place finely chopped onion on it and fry for three minutes.
5. Finely chop the mushrooms, place them in a frying pan with the onions, fry for about 7 minutes while stirring.
6. Place sour cream in the pan with the chanterelles and cook for another 10 minutes.
7. When the potatoes are ready, drain the excess water, add butter and mash the puree using a potato masher.
8. Grease a baking dish with oil.
9. Fill a pastry syringe with mashed potatoes and squeeze the mashed potatoes into small baskets for one serving.
10. Fill potato baskets with chanterelles fried in sour cream.
11. Finely grate the cheese.
12. Sprinkle each basket with grated cheese.
13. Place the pan in the oven and bake until the cheese has melted, about 10 minutes.
14. Serve the baskets hot, after decorating them with fresh herbs.

Potato baskets with fried chanterelles include two dishes at once

With poultry: chicken, turkey

A wonderful independent dish that is prepared with chicken or turkey meat. Mushrooms give poultry meat a special flavor and juiciness.

You will need:

• onion – 260 g;
• poultry meat (preferably fillet) – 550 g;
• salt;
• flour – 30 g;
• spices;
• greenery;
• champignons – 420 g;
• sour cream – 280 ml;
• pepper;
• sunflower oil.

What to do:

1. Wash the meat and dry on a paper towel. Cut into cubes. Sprinkle with flour, spices and salt. Mix.
2. Place in a heated frying pan with oil and fry until golden.
3. Chop the onion into thin strips.
4. Cut the mushrooms into pieces and fry in oil until the liquid evaporates.
5. Mix with chopped onion and simmer until soft.
6. Add fried meat. Pour in sour cream. Close the lid. Simmer for a quarter of an hour. The sour cream sauce should become thick.
7. At the end, sprinkle with chopped herbs.

Delicious spaghetti sauce in half an hour

Compound:

• mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
• hard cheese 100 gr;
• a couple of medium onions;
• a few cloves of garlic;
• butter or sunflower oil 100 g;
• Art. spoon of flour;
• not very thick sour cream 150 g;
• greens (dill, parsley);
• salt, pepper, mushroom seasoning to taste.

Prepare mushroom sauce for spaghetti with sour cream:

• We rinse the mushrooms well under the tap, thoroughly rinsing under the caps, as most of the dirt accumulates there.
• Cut into strips, slices or cubes at your discretion and boil, lowering them into boiling water for five minutes. Then, using a colander, remove the mushrooms from the boiling water and let them dry thoroughly.
• Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place the onion in a frying pan, oil and sauté over low heat until half cooked. Then add the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
• Mix sour cream and flour and pour into a frying pan, add salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings of hard cheese. Stir constantly until the cheese is completely dissolved. The mushroom aroma of the sauce combined with a hint of cheese will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish. Bon appetit!

Additionally, we recommend watching a video with a similar recipe. Enjoy watching:

With a rabbit

Tender and healthy rabbit meat in combination with mushrooms will bring taste pleasure and nourish the body with useful elements.

The rabbit should be purchased fresh and young, which has not been frozen. Pay attention to the smell. There should be no pungent, unpleasant aroma. In this case, the dish will turn out especially tender.

Products:

• champignons – 750 g;
• salt;
• sour cream – 340 ml;
• pepper;
• rabbit meat - carcass;
• water – 470 ml;
• olive oil;
• garlic – 7 cloves.

How to cook:

1. Chop the mushrooms. Place in a frying pan with oil. Fry.
2. Cut the rabbit into portions. Place in a saucepan.
3. To fill with water. Add finely chopped garlic cloves. Salt and sprinkle with pepper. Pour in sour cream.
4. Simmer on low heat with the lid closed for 2 hours.
5. Add mushrooms. Stir and simmer for another half hour.

Recommendations from experienced chefs

1. Sour cream has a neutral smell and taste, so it can be combined with various mushrooms. You can take frozen or fresh, whole or already cut into slices. It is best to prepare such a dish from champignons, chanterelles, boletus, boletus, honey mushrooms and porcini mushrooms. But you can take others to suit your taste.
2. When buying or picking mushrooms, pay attention to their appearance. They should not have dark spots or be old. Otherwise, there is a high risk of poisoning.
3. Lemon juice will help preserve the beautiful color of the mushrooms. But you shouldn't abuse it.
4. It is better to fry and cook mushrooms over low heat. This way they will retain their elasticity and be strong. Oyster mushrooms and champignons are only fried; they do not need cooking.
5. To prepare mushrooms, it is recommended to use butter rather than vegetable oil.
6. The finished dish cannot be stored for a long time. Within two days, toxic substances will begin to be released, which can lead to serious poisoning.

Recommendations from experienced chefs will help you prepare delicious and safe dishes. Don't neglect to follow the rules. Now you can move on to reviewing recipes with photos. Fried mushrooms with onions and sour cream are very tasty - be sure to try it!

With pork or veal

Tender mushrooms in sour cream sauce perfectly complement the meat pieces.

Pork and veal meat are suitable for this dish. As a side dish - rice or buckwheat porridge.

Components:

• sunflower oil;
• meat – 550 g;
• spices;
• champignons – 320 g;
• salt;
• sour cream – 230 ml.

Step by step process:

1. Cut the washed and dried mushrooms into slices.
2. Cut the pork into small pieces and place in a frying pan with hot oil.
3. As soon as the meat is browned, add the mushrooms. Fry until the moisture evaporates over medium heat.
4. Pour in sour cream. Sprinkle with spices and salt. Mix. Cover with a lid and simmer for another quarter of an hour.

Fried mushrooms with onions and garlic

If you decide to make pies or dumplings, then we offer a recipe from which you can easily learn how to properly make the filling for baked goods.

Number of servings: 2

Cooking time: 30 minutes

Energy value

• calorie content – ​​194.7 kcal;
• proteins – 5.5 g;
• fats – 14.5 g;
• carbohydrates – 10.9 g.

Ingredients

• mushrooms – 300 g;
• white pepper – 1 tsp;
• onion – 150 g;
• salt - to taste;
• garlic – 3 cloves;
• olive oil – 35 ml.

Step-by-step preparation

1. Add a generous amount of onion to the sizzling oil and simmer lightly over medium heat. Add finely chopped garlic to this.
2. Load in the chopped mushrooms and simmer with the lid slightly open for about a quarter of an hour. During this time, a decent amount of juice will be released, in which the products will “reach” readiness. Sprinkle the mixture with salt and white pepper (it has a fairly mild taste) and stir. If you like your mushrooms crispier, leave the pan on the heat a little longer.

Tip : add a little butter almost at the end of cooking, and the dish will sparkle with different colors - the taste will become more delicate and the texture will be velvety.

With liver

Mushrooms in sour cream sauce with liver is a dish that will be a chic dinner for the whole family.

It is advisable to use chilled liver that has not been frozen.

Need to:

• pork or beef liver – 370 g;
• olive oil;
• mushrooms – 170 g;
• flour – 50 g;
• onion – 160 g;
• black pepper;
• water – 50 ml;
• sour cream – 240 ml;
• sea ​​salt;
• nutmeg.

Preparation:

1. Wash the liver. Cut out all films and veins. Place on a paper towel and dry.
2. Cut the whole piece into large strips and roll in flour.
3. Pour oil into the frying pan. Warm up. Add the liver and fry on maximum flame until evenly browned.
4. Chop the onion into rings. Chop the mushrooms as desired.
5. Place the prepared ingredients in a frying pan. Leave the fire at maximum. Fry for 4 minutes.
6. Switch the burner mode to minimum.
7. To boil water. Pour into sour cream and stir. Pour into the frying pan.
8. Close the lid and simmer for 13 minutes.
9. Sprinkle with nutmeg, salt and pepper. Stir and cook for another 2 minutes.

Dried mushroom sauce recipe

The principle of preparing mushroom sauces is almost the same, the only thing is that it takes more time to prepare from dried mushrooms and you should not experiment with liquid sour cream. The mushrooms must be pre-soaked, and the duration of cooking from dry mushrooms for sauce with sour cream increases to 6 hours. But we get a more flavorful dish at any time of the year, since mushrooms can be stored dried for a very long time.

Ingredients:

• dried mushrooms, such as are available – 50-100 g;
• sour cream of any fat content – ​​250 g;
• onion – 100 gr;
• flour for thickening – 40 g;
• butter – 70 g;
• spices.

Learning to cook a dish:

1. Well-washed mushrooms must be soaked for 3-4 hours in warm water.
2. After this, put on fire and cook for one hour without adding any spices.
3. When the mushrooms are cooked, they need to be finely chopped and the broth strained; we will need it later.
4. We clean, cut the onion into half rings and fry in butter.
5. Add the chopped mushrooms to the onion and simmer for another 10 minutes.
6. Prepare the gravy: take a decoction of dried mushrooms 200 ml, add flour, salt, ground pepper, pour sour cream and add to the mushrooms. Simmer for 5-7 minutes.
7. Decorate with herbs and serve along with a side dish.

Instructions for preparing a dish with dry mushrooms in video format:

With cheese

Try to cook a culinary masterpiece that will captivate the whole family. The fragrant, attractive cheese crust will delight you with its appearance and taste.

You will need:

• cheese – 280 g;
• mushrooms – 550 g;
• spices;
• onion – 280 g;
• salt;
• olive oil;
• garlic – 7 cloves;
• greens – 23 g;
• sour cream – 130 ml.

Further actions:

1. Cut the onion into rings. Place olive oil in a frying pan and fry until golden brown.
2. Cut the mushrooms into slices and fry until tender in a separate frying pan. The liquid should all evaporate.
3. Pour in sour cream. Sprinkle with salt and spices. Put it out. You should get a thick sour cream sauce.
4. Add garlic cloves passed through a press and chopped herbs. Stir and simmer for another 3 minutes.
5. Place fried onions in the pan. Top with sour cream sauce with mushrooms. Sprinkle with grated cheese
6. Place in the oven for a quarter of an hour at 180°.

Recipe 7. Stuffed champignons and sweet peppers in sour cream sauce

Ingredients that will be useful to us:

• Large champignons – 15-17 pcs.
• Onion – 3 pcs.
• Sweet peppers – 2 pcs.
• Lemon - half.
• Cheese cheese – 0.15 kg.
• Pine nuts – 0.15 kg.
• Sour cream – 0.35 l.
• Garlic cloves – 3-4 pcs.
• Salt to taste.
• A little olive oil.
• A little green parsley.

Cooking sequence:

1. We separate the upper part of the fruiting bodies from the lower. The legs are not useful in preparing this appetizer, but they can be left for use in another dish.
2. The next step is to remove the pulp from the caps with a spoon. Put it in a bowl.
3. We peel the onion, cut it into small cubes, and combine it with the pulp of forest specimens set aside in another container.
4. Place the frying pan on the fire, pour in vegetable oil, fry onion half rings or cubes for 7-9 minutes until transparent, characteristic golden hue, soft and a small appetizing crust appears.
5. Remove the seeds from the sweet peppers and chop them into small pieces. Place in a container with oyster mushrooms and fry thoroughly for 5-7 minutes.
6. As the filling cools, salt the dish according to preference, add the required amount of chopped herbs and mix well.
7. We fill each cap with the prepared mixture. Select a baking dish. Roast the nuts in a frying pan. They should become rosy. Grind them with a mortar.
8. We combine sour cream, lemon juice, garlic cloves and grated cheese.
9. Grind the above components with a blender and pour into the mold with mushrooms. Leave in the preheated oven and sprinkle nuts on top.
10. Preheat the oven to approximately 185 degrees and bake for 17-20 minutes.

Thus, there are a huge number of delicious, simple and quick recipes that you can please your family with. Such dishes are distinguished by an incredibly tasty aroma, unusually attractive appearance and delicious taste characteristics. With proper heat treatment, forest products retain their beneficial properties.

Features of preparing various mushrooms in sour cream: porcini mushroom, oyster mushrooms, dried mushrooms, etc.

All people have different attitudes towards mushrooms. Some people like to cook food that they personally collected in the forest, while others only like to cook food that they bought in a store. But in any case, you need to be able to cook them correctly.

Important rules:

• Any type of mushroom does not like being around spicy seasonings. They easily overpower their aroma.
• Forest gifts go well with vegetables, onions and herbs. Therefore, these components can be added to any of the proposed recipes.
• Wild mushrooms have a brighter, more pronounced and rich aroma. It is recommended to boil them first.
• A dish of wild mushrooms will turn out much tastier and richer if you cook only the caps.
• To ensure that the mushrooms are thoroughly fried, you should use a large diameter frying pan.
• The dish will turn out to be more interesting in taste if you take different types of mushrooms at the same time.
• It is recommended to use sour cream with minimal fat content. It is more liquid and ideal for sauce. To make the dish juicier, it is diluted with a small amount of cream or water.
• You cannot cut meat into large pieces. This especially applies to rabbit meat. Large pieces will not have time to cook and will turn out tough.
• Don't be afraid of spices and experiments. Marjoram, coriander, caraway seeds and bay leaves are in perfect harmony with mushrooms and sour cream sauce.
• Mushrooms go well with basil and Provençal herbs. They significantly improve the taste of the dish, but large amounts of seasonings should not be added.
• The added nuts will give the mushrooms a more refined and refined taste.
• You should not prepare the dish for future use. Very quickly, mushrooms lose their taste and begin to release poisons.

How to deliciously fry champignons with chicken fillet in a frying pan?

What else can you imagine the most successful combination of tender chicken fillet with than champignons? The dish is not only pleasant in texture, but also full of flavor. Mushrooms and meat merge together, giving each other their characteristic taste and aroma.

Cooking time: 20 min.

Cooking time: 40 min.

Servings – 2.

Ingredients:

• Champignons – 150 gr.
• Chicken thigh – 2 pcs.
• Garlic – 3-4 teeth.
• Onion – 3 pcs.
• Butter – 40 gr.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Black peppercorns - to taste.
• Cloves - to taste.
• Greens - to taste.

Cooking process:

1. Remove the skin from the chicken thighs and wash the meat. In a mortar, combine peppercorns, cloves, allspice and grind in a mortar. Rub the chopped spice mixture onto the chicken meat on all sides.

2. Peel fresh mushrooms and cut into two to four parts.

3. Heat a frying pan with vegetable oil and fry all the thighs at once until nicely golden. Be careful not to overcook the chicken, otherwise it will turn out dry.

4. When a light blush has formed on the meat, transfer the chicken pieces to another container.

5. Cut the onion into half rings and combine with mushrooms. Fry everything in a frying pan heated with butter for about 5-8 minutes, stirring occasionally. It is better not to increase the heat so that the mushrooms do not burn.

6. Add some of the flour to the frying pan with mushrooms and onions, stirring well. Then pour in a ladle of water or it is better to use broth. Continue to simmer over low heat for 15 minutes until thickened.

7. If the sauce turns out thick, dilute it with a small amount of liquid.

8. Combine the fried pieces of meat with mushrooms in one frying pan, generously pouring the sauce over the chicken thighs. If desired, add salt and season with spices. It remains to simmer over low heat for a maximum of 10 minutes with the lid open so that the liquid can evaporate.

9. Serve the thigh in the sauce in portions, garnishing with fresh herbs.

Enjoy your meal!

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