Mushrooms in sour cream sauce - the best step-by-step recipes

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Prepared by: Marina Zolotseva

05/15/2014 Cooking time: 40 min

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I suggest you try amazingly juicy, soft and aromatic mushrooms in sour cream sauce. Mushroom lovers will definitely love this recipe, because it is simple and the result is simply amazing.

Classic recipe for mushrooms in sour cream sauce

For a simple classic recipe you will need:

Mushrooms – 500 grams
Butter - 50 grams
Flour - 2 tbsp. spoons
Onion - 1-2 pieces
Sour cream – 200 grams
Vegetable oil - 2-3 tbsp. spoons
Salt - 1 pinch
Pepper - 1 pinch

Preparation:

First you need to prepare the mushrooms. They need to be thoroughly washed, dried and cut into small pieces. You can use absolutely any mushrooms that are on hand. Pour a little vegetable oil into the frying pan and add the mushrooms there.
Fry them lightly. Meanwhile, peel the onion and cut into thin half rings or cubes. This is a fairly simple recipe for mushrooms in sour cream sauce, so no unnecessary ingredients are used.
The onion needs to be fried until golden brown. During this time you can make the sauce. To do this, you need to melt the butter and combine it with pre-fried flour. Add a little water or broth and bring to a smooth consistency. The amount of liquid depends on how much gravy you want.
Add the prepared sauce to the pan with the mushrooms. Now you can add sour cream, salt and pepper to taste, and mix properly. Mushrooms in sour cream sauce at home can be stewed just a little, or boiled down quite heavily - it depends on your taste preferences.
When the dish is ready, you can decorate it with fresh herbs and serve. Mushrooms prepared according to this recipe in sour cream sauce go perfectly with any side dish.

Creamy mushroom sauce

This creamy mushroom sauce is the perfect addition to pasta, steak, mashed potatoes, omelettes, or as a dipping sauce on a crusty baguette. Adding sour cream adds the perfect touch of flavor and creaminess, which also helps thicken the sauce.

Sour cream isn't a typical ingredient in this sauce, but I really think it's the best way to make this mushroom sauce. This gives the sauce a slight flavor and prevents it from becoming mushy and flat.

Creamy Mushroom Sauce is a great addition to steak, burgers, chicken, potatoes, rice and more! Sour cream gives the wine-mushroom sauce zest and flavor.

Ingredients for making Creamy Mushroom Sauce

Kitchen – Cooking time: 15 min. Number of servings: 6 pcs.

450 g mushrooms (white or brown mushrooms are good)
1/2 cup diced yellow onion
2-3 cloves garlic, minced
4 tablespoons neutral or unsalted butter
1/2 cup white wine (replace with broth if not using alcohol)
1 cup heavy cream
1/2 cup sour cream
1 1/2 teaspoons kosher salt (use less if using table salt)
1/2 teaspoon coarse black pepper
2 tablespoons chopped parsley (optional)
2 tbsp chopped dill (optional)
1/4 cup grated Parmesan cheese (optional, but recommended)

Step-by-step plan for preparing creamy mushroom sauce:

Preparation: Wipe 500g mushrooms with a damp paper towel. Cut them into thick slices. Peel and dice 1/2 cup yellow onion. Chop 2 tablespoons parsley and 2 tablespoons dill, if using.
Sauté the onions: Heat 4 tablespoons oil or butter in a heavy skillet, then add the onions and cook over medium heat, stirring frequently, until the onions are lightly browned and translucent. Remove the onion to a separate bowl with a slotted spoon.
Saute the mushrooms: Heat a skillet over high heat with the remaining oil or butter until almost smoking. Add the mushrooms and, stirring frequently, brown them lightly. They will steam and release moisture at first, but continue to cook until the liquid is cooked and then lightly brown the mushrooms.
Make the mushroom sauce: Add 1/2 cup white wine and stir the mushrooms, scraping the bottom of the pan to remove the glaze. Cook for about 2 minutes to reduce about half the wine.
Add the fried onions back to the mushrooms along with 1 cup heavy cream, 1/2 cup sour cream, 1 1/2 teaspoons salt, 1/2 teaspoon coarsely ground pepper, 2-3 cloves minced garlic and 1/4 cup grated. Parmesan cheese (if available). Stir and cook for a few minutes until the sauce thickens to the desired consistency. If the sauce has thickened more than you want, simply add some stock/broth or water and stir.
Finish the sauce by adding 2 tablespoons parsley and 2 tablespoons dill, if using.

Fried mushrooms with garlic, onion and sour cream

If you love spicy foods, be sure to check out this recipe for fried mushrooms and onions. It will require the following products:

Fresh mushrooms - half a kilogram.
Onions - one piece.
Sour cream – 250 grams.
Garlic – three cloves.
Butter – 85 grams.
Spices and salt to your taste.

Preparation:

First, finely chop the mushrooms and onions. Heat a frying pan over medium heat and melt the butter. Fry the onion on it until golden brown. Then add the mushrooms and simmer for another five minutes.
Add sour cream to the pan and stir. After about ten minutes, pepper and salt the dish, add chopped garlic. At this stage, you can add greens if desired.
Mix everything and simmer for another minute. Serve fried mushrooms as a separate dish or as a sauce for a side dish.

Garlic sauce for chicken: recipe made from sour cream, mayonnaise, garlic, herbs: recipe

Garlic sauce is a dish, the ingredients for which can always be found in the refrigerator of every housewife. This sauce is easy to prepare, and its universal taste allows you not only to serve it separately or to dress salads, but also to use it as a marinade for chicken, pork, and veal. Sourish with bitterness, it seems to reveal the real taste of meat.

For the sauce you will need:

Mayonnaise – 100 ml (preferably high fat content)
Sour cream – 150 ml (it is better to use homemade, but thick store-bought will do)
Garlic – 3 teeth.
Salt - 3 chips.
Black pepper (mol.) – 2 chips.

Preparation:

Chop the peeled garlic cloves.
Place the mixture in a bowl.
Add pepper and salt to garlic.
Stir the mass, giving it homogeneity.
Combine sour cream and mayonnaise with other products.
Stir.

To get not only taste, but also aroma, garlic is ground with salt, pepper is added, and then mixed with sour cream. This sauce can be spread on slices of black bread and served with borscht.

Garlic sauce for chicken made from sour cream, mayonnaise, garlic, herbs

Mushrooms with sour cream and fried potatoes

According to the recipe, prepare the following ingredients:

Fresh mushrooms (for example, chanterelles) - three hundred grams.
Medium bulb.
Sour cream - three tablespoons.
Potatoes - four medium tubers.
Vegetable oil - five tablespoons.
Butter - two tablespoons.
Spices and salt.

Preparation:

Peel and chop the onions, mushrooms and potatoes. Add butter to a frying pan and heat over medium heat. Simmer the mushrooms until they release their juice and absorb it again. E
it will take about ten minutes. Transfer the mushrooms to another bowl. In the same frying pan, heat two tablespoons of vegetable oil. Fry the onion until golden brown.
Pour the remaining vegetable oil into another frying pan. Fry the sliced potatoes, turning them occasionally. This will take approximately twenty minutes.
When the potatoes are soft, pepper and salt them. Add mushrooms, onions, sour cream to the pan and mix well. Simmer over low heat for several minutes.
Now you can eat fried mushrooms with potatoes and onions. The photo below demonstrates how the dish can be served.

3-Ingredient Creamy Mushroom Garlic Sauce

Boneless, skinless chicken breasts are easy to prepare, relatively cheap, and a great option for those looking to feed people a lean protein.

That's where this clever sauce comes in: it's made with three simple ingredients (heavy cream, garlic, and mushrooms), cooks in one pan, and can be made in under 30 minutes. When placed on cooked chicken, it adds a savory flavor and rich creaminess. Make a big batch over the weekend, put it in the refrigerator and use it all week.

Ingredients for making Creamy Mushroom Garlic Sauce

Kitchen Cooking time: 10-12 min. Number of servings: 4 pcs.

8 ounces cremini mushrooms
4 cloves garlic
2 tablespoons olive oil
2 cups heavy cream
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Step-by-step plan for making Creamy Mushroom Garlic Sauce:

Thinly slice 8 ounces cremini mushrooms and mince 4 cloves garlic.
Heat 2 tablespoons olive oil in a medium skillet over medium heat until shimmering. Add mushrooms and sauté until lightly browned, 8 to 9 minutes. Add garlic and cook until fragrant, about 1 minute.
Add 2 cups heavy cream and bring to a boil. Simmer until sauce is reduced by half and thick enough to coat the back of a spoon, 5 to 7 minutes. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

White mushrooms in sour cream

Ingredients:

Fresh porcini mushrooms – 600 grams
Onions - 2-3 pieces
Sour cream - 1 glass
Salt - To taste
Bay leaf - To taste
Ground allspice - To taste
Chopped greens - To taste

Number of servings: 3-5

Preparation:

First of all, the mushrooms need to be very carefully examined, sorted and cleaned, cutting off all damaged areas, if any. It is best, of course, when the boletus mushrooms are, as they say, “one to one” - strong, clean, without visible damage or wormholes. We wash them, pat them dry with a towel and cut them into small pieces.
Peel the onion and cut into thin half rings.
Heat a little oil in a deep frying pan (I like it in cast iron, it heats up evenly and holds heat for a long time) and put the mushrooms there. Fry for 10 minutes, stirring occasionally with a spatula. An indicator of readiness is the appearance of a golden brown crust on some pieces.
Add the onion to the pan and fry for a few more minutes until it becomes translucent and golden in places. Salt, add spices.
Pour sour cream over the mushrooms and onions, reduce the heat to low and cook covered for 10-15 minutes.
Before serving, season with finely chopped herbs.

Creamy Mushroom Wild Rice Recipe

Creamy Mushroom Wild Rice Recipe - The best wild rice recipe that's easy to make in one pan! This rice is the perfect meatless meal or side dish for any occasion!

Ingredients for Creamy Mushroom Wild Rice

Cuisine – American Cooking time: 20 min. Number of servings: 6 pcs.

2 tablespoons olive oil
1 small onion, diced
2 cloves of garlic
8 ounces chopped mushrooms
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
2 cups chicken or vegetable broth
1 cup wild rice
1/4 cup heavy cream
1/2 cup Parmesan cheese pieces

Step-by-step plan for making Creamy Mushroom Wild Rice:

Heat olive oil in a large skillet over medium-high heat.
Add onions and chopped mushrooms to the pan. Cook and stir occasionally until vegetables are soft.
Add minced garlic and stir for one minute.
Season with salt, pepper and Italian seasoning.
Add broth and rice to the pan. Let the mixture come to a boil, then reduce the heat to low, cover the pan and simmer for 15 minutes.
Remove the pan from the heat and let the rice sit for 5 minutes.
Remove the lid and add heavy cream and Parmesan cheese.

Sauce with mushrooms, carrots, sour cream and chicken

The sauce prepared with mushrooms, sour cream and chicken will perfectly highlight the taste of boiled rice. Your men will definitely like this hearty dish.

Ingredients:

500 g champignons or oyster mushrooms;
6-8 chicken drumsticks;
500 ml sour cream;
100 ml water;
1 carrot and 3 onions;
2 tbsp. l. flour;
Vegetable oil;
Salt and seasonings - to taste.

Mushroom sauce made from mushrooms with sour cream and chicken meat is prepared according to the proposed step-by-step description.

Wash the chicken drumsticks, pat dry with a paper towel and fry in oil on all sides until golden brown.
Place on the bottom of a deep saucepan and then cut the washed mushrooms into medium-sized cubes.
In a dry frying pan, fry the fruiting bodies until the liquid evaporates, pour in 2 tbsp. l. oil and add diced onions and grated carrots.
Fry the vegetables until cooked, place them on the chicken, add salt and seasonings on top.
Mix flour with water, add sour cream and beat for 1-2 minutes. with a hand whisk.
Pour into a saucepan, cover with a lid and simmer over low heat for 20 minutes.

Creamy rice with mushrooms

Creamy Mushroom Rice, made with long grain rice, sautéed mushrooms and garlic, is a delicious and easy vegetarian main and a satisfying side dish.

How to cook mushroom rice

Cut 500g portabello or cremini mushrooms into thin slices. Use any mushrooms you can easily find, I just find these gorgeous little brown ones to be the most flavorful. Melt a tablespoon of butter in a large, deep skillet or skillet and sauté the mushrooms. Season with salt and pepper, then remove and set aside. In the same pan, fry the onion until soft and translucent, then add the garlic and thyme. Add the white rice and stir to coat with the garlic oil, then pour in the broth. I find chicken broth adds more flavor, but to keep it vegetarian, use mushroom or vegetable broth.

Bring the rice to a boil, then reduce the heat and leave to cook with the lid ajar until the rice is fully cooked and the broth has been absorbed. Add the sautéed mushrooms and sour cream, then remove from heat, cover and steam for 5 minutes. Serve warm, sprinkled with finely chopped green onions.

Ingredients for making Creamy Rice with Mushrooms

Cuisine – American Cooking time: 25 min. Number of servings: 6 pcs.

500g chopped mushrooms (I used Cremini/Portabellini mushrooms)
1 finely chopped onion
3 cloves garlic, minced
2 cups long grain rice
4 cups broth
1 teaspoon salt
1 teaspoon black pepper
2 tbsp sour cream
green onions for serving

Step-by-step plan for preparing Creamy Rice with Mushrooms:

Fry the mushrooms in a tablespoon of oil in a large, deep frying pan.
Remove and set aside.
Add the onion and cook until soft, then add the garlic.
Add rice and broth and season with salt and pepper.
Let the rice cook with the lid ajar until cooked through. Stir in the sour cream and mushrooms, then remove from heat, cover and leave for a couple of minutes.
Serve with green onions.

How to make salted mushroom sauce with sour cream and onions

If you have a jar of salted fruiting bodies in your bins, treat your family to a delicious dish - prepare a sauce of salted mushrooms with sour cream.

Ingredients:

10 pieces. mushrooms;
1 onion;
2 tbsp. l. vegetable oil;
150 ml sour cream.

Preparation:

Finely chop the fruit bodies, remove the top layer from the onion and cut into small cubes.
Pour oil into a heated frying pan and after a couple of minutes add the vegetable.
Fry for 5 minutes, add mushrooms and continue frying the whole mass for another 10 minutes.
Pour in sour cream, bring to a boil, but do not let it boil.
Pour the sauce into gravy boats, let cool slightly and serve.

From oyster mushrooms

Oyster mushrooms in their biological composition are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and are also used in diets due to their low calorie content. Properly prepared, they are not inferior in taste to other types of mushrooms, and are inexpensive.

You will need:

oyster mushrooms 400–600 g;
medium fat sour cream 200 g;
onion;

olive oil;
greenery;
salt, ground pepper.

Cooking steps:

Prepare the oyster mushrooms by cutting off the roots and washing and drying the rest.
Cut the mushrooms into pieces, cubes or slices, as you prefer.
Peel the onion and chop it finely.
Heat olive oil in a cast iron skillet and toss in the onions.
When it's almost ready, add the mushrooms to the pan. The liquid will evaporate after about 15 minutes, but be careful not to overcook them or they may become tough.
Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!

If the mushroom sauce is too thick, you can add milk or water. If it is too runny, add a few tablespoons of flour, stir and cook for another 10 minutes. Delight your loved ones with a new delicious dish!

Baked mushrooms in sour cream sauce

If you don’t want to constantly stand over the frying pan, you can bake the mushrooms. To do this you need to take:

mushrooms - 300 g;
sour cream - 200 g;
flour - 1 tbsp. l;
cheese - 120 g;
salt.

Preparation:

Cut the mushrooms into pieces and place them in a baking dish, add salt. Bake at 180 degrees for about 15 minutes.
At this time, grate the cheese, mix half of it with sour cream and flour.
When the time is up, remove the mushrooms, pour the sauce over them and sprinkle cheese on top.
Bake for another 10 minutes.

Delicious spaghetti sauce in half an hour

Ingredients:

mushrooms 300–500 g (champignons, oyster mushrooms or whatever you have);
hard cheese 100 gr;
a couple of medium-sized onions;
several cloves of garlic;
butter or sunflower oil 100 g;

1 tbsp. l. flour;
not too thick sour cream 150 g;
greens (dill, parsley);
salt, pepper, mushroom seasoning to taste.

Preparation:

Rinse the mushrooms well under the tap, very carefully under the caps, as this is where the most dirt accumulates.
Cut into strips, slices or cubes as you like and cook them for five minutes in boiling water. Then drain in a colander and let the liquid drain.
Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place it in a frying pan and fry in oil over low heat until soft. Then add the mushrooms and cook for about half an hour, stirring occasionally.
Mix sour cream with flour and place in a frying pan, add salt and pepper. Simmer for another 5 minutes, then add herbs, garlic and grated hard cheese. Stir constantly until it melts. The mushroom flavor of the sauce combined with the cheese aroma will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish.

Recipe for fresh mushroom sauce with eggs and sour cream for pasta

An appetizing sauce of mushrooms with sour cream, made for pasta - a simple and tasty dish. It is sour cream that gives the dish a rich taste, enveloping every mushroom piece. For this option, only fresh fruiting bodies are suitable.

Ingredients:

500 g wild mushrooms;
2 onions;
3 tbsp. l. butter;
2 fresh egg yolks;
200 ml sour cream;
Dill greens;
Salt.

Mushroom sauce with sour cream, made from fresh mushrooms, will not leave anyone behind due to its taste and aroma.

Preparation:

Clean the mushrooms from forest debris, rinse thoroughly, remove the tips of the stems, and boil for 20 minutes. and after cooling, cut into strips.
Peel the onion from the outer skin, chop it with a knife and place it in a preheated frying pan with butter.
Fry until beautifully golden for a few minutes and add the fruiting bodies.
Stir and fry together for 15 minutes, varying the heat intensity from low to high. At the same time, constantly stir the contents of the pan to prevent burning.
Add salt to taste, add sour cream and then fry the mushrooms in sour cream for 10 minutes.
Reduce heat to low, carefully and slowly add the yolks, stirring constantly.
Simmer over low heat for 5-7 minutes, let stand on the switched off stove for a few minutes and serve.

Cooking recommendations

Before using recipes for sauces with mushrooms and sour cream, you need to familiarize yourself with the general rules for their preparation. So, important nuances:

Fresh mushrooms should be used as the base for the sauce. Often they are champignons, which are available on store shelves at any time of the year. In autumn, the dressing can be made from wild mushrooms. During heat treatment, due to their dense structure, they retain their shape and do not crumble. Frozen mushrooms are also suitable for making sauce.
The feet and caps must be rinsed under the tap before use to remove dirt and debris. You need to carefully treat the inside of the mushroom cap, as most of the debris accumulates on it. Frozen specimens must be thawed at room temperature until they are completely thawed. It is not recommended to do this in water, because the mushrooms will absorb unnecessary moisture.
The fruits of the forest for the sauce need to be chopped into small slices or thin strips. Both a hat and legs will do. First they should be boiled and then fried with onions. However, some recipes for gravy with mushrooms and sour cream do not involve frying the main product.
Sour cream is added to the mushroom mass last, since this fermented milk product can curdle when exposed to high temperature. It is best to take low-fat, high-quality sour cream.
For mushroom and sour cream sauce, flour is used as a thickener. However, you can prepare not only thick, but also rare gravy. Flour can be combined with both mushroom frying and sour cream. Before adding a thickener to a dressing prepared without frying mushrooms, the flour must be diluted in a small amount of cold water. This mixture is gradually poured in a thin stream into the boiling mass and thoroughly and quickly stirred in a circle with a spoon. Otherwise, lumps may form.
Sometimes fresh tomato puree or tomato paste is added to the sauce with sour cream and mushrooms to give the dish a sour taste. They are introduced into the dish simultaneously with the fermented milk product.
All kinds of seasonings, spices and fresh herbs will help make the sauce aromatic with a rich taste.

It is worth noting that mushroom dressing is universal. It is ideal for porridges, potatoes prepared in any way, and goes well with casseroles, meatballs and potato pancakes. In Italian cuisine, sauce with mushrooms and sour cream is used to season pasta.

Mushrooms in sour cream sauce with cheese

We suggest preparing a simple and tasty dish - mushrooms in sour cream sauce with the addition of cheese. This delicacy will be an excellent “company” for fried potatoes.

Ingredients:

400 g mushrooms;
3 heads of white onion;
5 garlic cloves;
2 tbsp. l. butter;
150 g of any cheese;
250 ml sour cream;
Salt and chopped herbs.

The recipe for making sauce with mushrooms, sour cream and cheese is described in detail.

The mushrooms are cleaned and boiled for 20-30 minutes. depending on the type and cut into cubes.
The onion is peeled, cut into thin quarters and fried in oil until slightly golden brown.
Separately, mushroom cubes are fried in a frying pan with the addition of oil until the liquid evaporates.
Sour cream is poured into the mushrooms, salt is added and simmered over low heat for 15 minutes.
Add the herbs and crushed garlic, mix and immediately remove from the stove.
The onions are mixed with mushrooms, the whole mass is poured into a baking dish and leveled.
Finely grated cheese is sprinkled on top and placed in a hot oven.
Baked for 10-15 minutes, at a temperature of 180-190°C.

Sauce for meatballs, cutlets, hedgehogs made from sour cream and tomato paste: recipe

This sauce will appeal to lovers of cutlets, meatballs and meat “hedgehogs”, because it is what makes minced meat dishes melt in your mouth.

To prepare it you will need the following products:

Oil – 1 tbsp.
Flour – 2 tbsp.
Pasta – 2 tbsp.
Broth or fish soup (in extreme cases, you can take water) – 1 tbsp.
Sour cream – 1 tbsp.
Salt - to taste
Red pepper (paprika) - to taste.

Preparation:

Place the oil in the pan.
When it starts to melt, add flour.
Fry until golden.
Pour in the broth.
Achieve homogeneity of the mass; the presence of lumps in it is unacceptable.
Add sour cream and pasta.
Add salt, cook for 3 minutes, stirring.
A couple of minutes before the end of cooking, add pepper.

Sauce for meatballs, cutlets, hedgehogs made from sour cream and tomato paste

Mushroom sauce made from dry forest mushrooms with onions and sour cream

If a housewife learns how to prepare mushroom sauce with sour cream from dried mushrooms, she will be able to make any dish incredibly tasty and original.

Ingredients:

2 handfuls of dried chanterelles or other fruiting bodies;
3 onions;
100 ml mushroom broth;
100 g butter;
2 tbsp. l. wheat flour;
300 ml sour cream;
Salt.

Prepare wild mushroom sauce with sour cream according to the suggested step-by-step recipe.

Pour the mushrooms with clean water and leave for several hours, or better yet overnight, so that they swell well.
Place the fruiting bodies in water, boil over low heat for 30 minutes, 10 minutes. before finishing, add 2 tsp. salt.
Remove with a slotted spoon, place on a kitchen towel and leave to cool.
Finely chop with a knife, pour into a heated frying pan with ? part butter and fry for 15 minutes.
Add chopped onions and fry over medium heat for 5-7 minutes.
In a clean, dry frying pan, fry the flour until creamy and pour in the warm broth.
Whisk so that there are no lumps, pour in sour cream and mix.
Combine the sauce with mushrooms and onions in one container, add salt to taste, and add butter.
Bring to a boil, without letting the mixture boil too much.
Remove from heat, pour into gravy boats or immediately add side dish and serve.

Beef in creamy mushroom sauce

Make dinner extra special with tender beef and delicious mushroom gravy served with steamed rice, mashed potatoes or egg noodles! This Beef in Creamy Mushroom Sauce is easy to make in one pan!

The recipe begins by searing the beef until lightly browned, simmering in broth until tender, and finishing with a generous addition of table cream to the sauce.

Ingredients for cooking Beef in creamy mushroom sauce

Cuisine – Filipino Cooking time: 60 min. Number of servings: 6 pcs.

1.5 kg beef tenderloin
salt and pepper to taste
rapeseed oil
1 can (8 ounces) whole mushrooms, dried
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
¼ cup flour
3 cups beef broth
1 cup table cream

Step-by-step plan for cooking Beef in creamy mushroom sauce:

Slice the beef against the grain into slices about an inch thick.
In a bowl, season beef with salt and pepper to taste.
Heat about 1 tablespoon oil in a wide skillet over medium-high heat. Add mushrooms and cook for about 30 seconds. Remove from pan and keep warm.
If necessary, add another tablespoon of oil to the pan. Add the beef in a single layer and cook for about 2 to 3 minutes on each side or until browned. Do not overcrowd the pan; cook the beef in batches as needed. Remove meat from pan and keep warm.
Add butter to the pan.
When melted, add onion and garlic and cook until softened.
Add flour and continue to cook, stirring regularly, for about 1-2 minutes.
Gradually add broth, whisking regularly to avoid lumps.
Add beef. Bring to a boil, skimming foam from the surface. Reduce heat, cover and simmer for 1 to 1 ½ hours or until meat is tender. Add more broth or water in ½ cup increments if the liquid becomes too thick before the meat is completely tender.
Add the all-purpose cream and stir until evenly distributed. Add salt and pepper to taste.
Add mushrooms. Cook for another 1 to 2 minutes or until the mushrooms are heated through. Serve hot.

Additionally:
For a more tender chew, slice the beef across the grain. You can freeze the meat for about 20 minutes or until partially firm to make slicing easier.
For added depth of flavor, use condensed mushroom soup. Substitute a 10-ounce can of beef broth and omit the cream.

Potato nests with mushrooms in sour cream sauce

Potato nests with mushrooms in sour cream sauce are an interesting and surprisingly tasty dish. Your family will be happy to chew this delicacy on both cheeks.

Ingredients:

10-12 potatoes;
50 ml milk;
200 g champignons;
1 carrot and onion;
3 garlic cloves;
1 egg;
Sunflower oil;
5 tbsp. l. sour cream;
Salt and herbs - to taste.

A recipe with a photo will help you prepare mushrooms in sour cream sauce, stuffed into potatoes.

Boil the peeled potatoes until tender, and in the meantime peel the onion and cut into cubes.
Grate the carrots on a medium grater, squeeze the garlic cloves through the garlic press.
Cut the mushrooms into cubes and fry in oil for 5 minutes, add carrots, onions, garlic, stir and fry for 15 minutes. on low heat.
Pour in sour cream and simmer for 15 minutes, stirring constantly.
Grind the potatoes into a puree, add milk, yolk and salt, mix.
Line a baking sheet with parchment paper, grease with oil and place the mashed potatoes in portions to form “nests” (using a spoon to make a depression in the middle of the potato portion).
Fill with vegetables, mushrooms and sour cream.
Preheat the oven to 180°C and place the sheet for 20-25 minutes.
Decorate each “nest” with leaves of any greenery on top.

Chicken with creamy mushroom sauce

Fried chicken with a creamy mushroom sauce that is easy and simple to prepare. And it will always be nourishing and tasty.

Before you start cooking, remove the chicken from the refrigerator and sprinkle all sides with about a teaspoon of kosher salt. Salting at the beginning will help bring out the flavor of the meat. Wait at least 20 minutes for the chicken to revive.

Ingredients for cooking Chicken with creamy mushroom sauce

Cooking time : 60 min. Number of servings: 6-8 pcs.

From 2 kg. bone-in, skin-on chicken pieces (we used thighs), trimmed of excess fat
1 1/2 teaspoons kosher salt
1/2 cup flour
1/4 teaspoon ground black pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
1 tablespoon butter
1/4 cup chicken broth
1 finely chopped onion (about 1 cup)
400g fresh mushrooms, thickly sliced (I use cremini with a handful of shiitake included for a more intense mushroom flavour)
1 clove garlic, minced
1/4 teaspoon dried thyme or 1 teaspoon fresh thyme
1/2 cup sour cream
1/2 cup heavy cream

Step-by-step plan for preparing Chicken with creamy mushroom sauce:

Dredge chicken in flour: Combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Dredge chicken in flour mixture.
Preheat oven to 350°F.
Fry the chicken. Heat oil in a large skillet over medium heat. When the oil is hot, place the chicken pieces in the pan, skin side down, in batches. The oil should be hot enough for the chicken pieces to sizzle as they sit in the pan, but not so hot that it burns the chicken. You want the pieces to be lightly browned. Brown on all sides.
Bake the chicken with broth in the oven: Grease a baking sheet with butter. Place the chicken pieces in the pan in a single layer, skin side up. Pour chicken broth over it and bake at 350°F until chicken pieces are cooked through (internal temperature 165°F) about 25 to 30 minutes to cook 1.5 kg. chicken thighs. If you don't have a meat thermometer, you can check doneness by piercing the largest piece of chicken with a sharp knife. If the juices run clear and not pink, the chicken is done.
Sauté onions and mushrooms : About 20 minutes before the chicken is done, start cooking the onions and mushrooms. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 6 to 7 minutes. Remove the onions from the pan into a bowl. Place the mushrooms in the same pan with the chopped garlic and thyme. Increase heat to medium and cook mushrooms until browned. Add the onion back to the pan and, if desired, remove the minced garlic clove (or leave it in, whichever you prefer).
Add sour cream and cream : and add sour cream and heavy cream to the onions and mushrooms. Turn down the heat. Keep warm, but do not boil. Add salt and pepper to taste.
Serve chicken with mushroom sauce . When the chicken is done, remove it from the oven. Serve on a platter, spoon over the mushroom sauce, or serve on the side.
Serve with noodles or rice.

We recommend you a recipe for duck with mushrooms

Video recipe: Chicken with champignons in sour cream sauce

If you liked our mushroom recipes, please leave your reviews at the end of the article and share them with your friends! Thank you

Porcini mushrooms in sour cream in a slow cooker

A multicooker is a universal household appliance that can be used to prepare any dish: from soups to desserts. It is very convenient to stew porcini mushrooms in sour cream.

You can use 20% cream for a more delicate taste

You should prepare:

boletus mushrooms (peeled) – 600 g;
sour cream – 250 ml;
onions – 2 pcs.;
garlic – 3 cloves;
vegetable oil – 30 ml;
spices;
greenery.

Step-by-step preparation:

Peel, rinse and blot the boletus mushrooms with napkins. Cut into pieces.
Chop the onion.
Add oil to the bowl of the device, set the “Baking” mode and the cooking time is 30-40 minutes.
Fry the onions in the thicket (5 minutes), then the mushrooms (15 minutes).
Add remaining ingredients.
Simmer for another 10-15 minutes.

If you add a little boiled water during cooking, you will get an excellent gravy of porcini mushrooms with sour cream. Cream with a fat content of 15-20% will help make the taste more delicate. However, this will significantly increase the calorie content of the dish.

Sauce of sour cream, dill and pickles: recipe

Sour cream and dill sauce with pickles is a classic of Greek cuisine. It is used as a salad dressing with dry boiled beef and served with low-fat meat dishes, seafood, and potatoes.

Ingredients:

Sour cream (can be replaced with yogurt) – 250 ml
Cucumbers (small, with unexpressed seeds) – 4 pcs.
Chopped dill – 2 tbsp.
Garlic – 2 teeth.
Salt, black pepper - to taste.

Preparation:

Slice the cucumbers and squeeze out the juice.
Grate the garlic cloves.
Place the sour cream in a deep plate, add the remaining ingredients.
Stir.
Refrigerate for 40 minutes.

Sauce made from sour cream, dill and pickles

Recipe for porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is perfect for preparing porcini mushrooms. The highlight is the addition of fresh tomatoes and garlic; together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. A very interesting, tasty and unusual recipe.

We will need:

450-600 grams of porcini mushrooms;
350 g fresh tomatoes;
one large onion;
several (1-3) cloves of garlic;
sour cream, 4 tablespoons;
vegetable or butter for frying.

Quick, step-by-step preparation of the sauce:

Cut the peeled, washed boletus mushrooms into medium-sized slices.
We also clean the onion and garlic and chop it finely.
Pour oil into a frying pan and heat it well.
First, fry the garlic, then the onion separately.
Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed into a puree with a spoon.
Place tomato puree and sour cream in a frying pan, add salt and pepper, and simmer for 15 minutes at medium temperature.
At the end, add the fried garlic and herbs, the sauce is ready.

Sauce for beef stroganoff with sour cream: recipe

Beef Stroganoff with sour cream sauce is a soft, tender dish, the taste of which largely depends on the chosen meat and the characteristics of its preparation and processing. Beef stroganoff sauce is an integral part of the dish and is prepared along with the meat.

Required:

Oil for frying – 4 tbsp.
Onion – 1 pc.
Sour cream – 150 ml
Tomato paste – 1 tbsp. (but you can do without it).

Preparation:

Separately from the meat, fry finely chopped onion until golden brown.
Fill with sour cream.
Add pasta.
Boil while stirring for 2 minutes.
Next, place the previously fried, salted and peppered slices of meat into the sauce.
Depending on the degree of readiness of the meat, determine the time for stewing it in the sauce (from 5 to 40 minutes).

IMPORTANT: The sauce recipe is designed for 300 g of raw veal. If there is more meat, increase the amount of ingredients for the sauce. If there is more than 500 g of meat, simmer it in the sauce in small portions.

Also, sour cream and milk sauce is often used to prepare beef stroganoff. It consists of milk and sour cream, which are combined boiling, salt and pepper to taste.

Sauce for beef stroganoff with sour cream

Cooking features

The process of preparing champignon and sour cream sauce is quite quick and simple. Even a housewife who does not have much culinary experience can cope with the task. To get the best result, she needs to know and take into account several important points.

The sauce can be prepared from both fresh and frozen mushrooms. Even canned champignons are suitable for this purpose if they are washed first. However, fresh mushrooms still produce the most flavorful seasoning.
To prepare the sauce, mushrooms need to be washed and blotted with a napkin. It is not recommended to keep champignons in water for a long time, as they quickly absorb moisture and become watery.
To ensure that the sauce has a smooth consistency, the mushrooms are chopped for it. Sometimes it is enough to cut them with a knife, sometimes it is necessary to chop them with a blender.
The sauce will have a richer flavor if the mushrooms are pre-fried. If there are a lot of them, then it is advisable to fry them in small portions, otherwise they will not be fried, but stewed.
Onions are most often added to champignon sauce. It enhances the taste and aroma of mushrooms, especially if it is pre-fried. You can fry the onions separately from the mushrooms (then they acquire a golden hue) or together with them (then they turn out tender and soft).
Mushroom sauce with sour cream can be thin, like gravy, or thick. To obtain a liquid sauce, sour cream is often mixed with broth or cream. If the seasoning needs to be thick, use flour.
When making sauce, especially with flour added, you need to stir it well to prevent lumps from forming. If they do form, you will have to strain the seasoning through a sieve or stir with a blender.

Sour cream pizza sauce: recipe

Pizza sauce is very easy to prepare, and can also be used for cabbage rolls, peppers, and meatballs. Its thickness can be changed as desired by adding water. For pizzas, it is still recommended to prepare the sauce quite thick.

For the sauce you should prepare:

Sour cream – 100 ml
Paste – 75 ml
Olive oil – 2 tbsp.
Salt, pepper - to taste (about 1 pinch each)
Rosemary, oregano - 1 pinch each.

Preparation:

Heat oil in a frying pan.
Add all the prepared ingredients to the hot oil in the pan at the same time.
Stir and let it boil.
Boil for 3 minutes.
Use as a pizza base.

Pizza with sour cream sauce

Selection and preparation of ingredients

The main components of any sour cream and mushroom sauce are mushrooms and sour cream (or cream), in addition to which spices, onions, vegetable oil and a wide variety of spices can be used. The dairy product must be quite fatty, so when purchasing a “store-bought product”, choose only options with at least 30% fat content. Even better is homemade cream, unless it’s sour. Good champignons for the recipe are fresh and firm medium-sized mushrooms, without rotten or moldy fragments (usually these are the areas that give off a very unpleasant smell).

As for the remaining possible components of the recipes, general requirements apply to them: the cheese, onions, and crab sticks must be fresh, preferably while maintaining their natural flavor. Salt and spices are added based on personal preference, but in any case they must be of high quality, retain the aroma and without signs of mold (sometimes appears when moisture gets into the container with seasonings).

Did you know? If you believe the data of scientists, champignons were discovered on Earth a thousand years ago, and the Italians first began to use them for culinary purposes. They were the ones who learned how to grow them at home.

Tender and soft turkey with champignons in sour cream in a frying pan

Unlike any other meat, turkey occupies a leading position in the preparation of very tasty dietary dishes that do not go unnoticed by gourmets. The dish is rich in a variety of spices that will add a sharp taste and incredible aroma.

Cooking time: 15 min.

Cooking time: 50 min.

Servings – 6.

Ingredients:

Turkey fillet – 1000 gr.
Champignons – 250 gr.
Tomato paste – 3 tbsp.
Sweet pepper – 3 pcs.
Onions – 250 gr.
Sour cream (15%) – 250 ml.
Corn starch – 2 tsp.
Vegetable oil - for frying.
Garlic - 2 teeth.
Lemon juice – 2 tbsp.
Sweet paprika – 2 tbsp.
Dried rosemary - 1 tsp.
Ground black pepper - ½ tsp.
Salt - to taste.

Cooking process:

1. While a saucepan with vegetable oil is heating over low heat, cut the washed turkey fillet into small pieces and fry.

2. Gradually increase the heat and fry the fillet for five minutes until golden brown. Then transfer the turkey fillet from the saucepan to a separate container.

3. Cut the onion into thin half rings and transfer to a saucepan.

4. While the onion acquires a golden hue, chop the pepper and carrots and add to the onion. Don't forget to stir periodically.

5. Pass the garlic through a press, and cut the champignons into several parts, not too small. It's time to add the champignons, chopped garlic, and spices to the saucepan. After five minutes, add tomato paste, pour in lemon juice and bring to a boil. Then cover with a lid and simmer for 30 minutes.

6. Combine sour cream with starch and place in a saucepan. Mix thoroughly and simmer over low heat, without bringing the sauce to a boil, otherwise it will curdle.

7. Serve hot.

Enjoy your meal!

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Fried champignons with egg yolk

This recipe is very simple, but the results are excellent. The presence of egg yolk allows you to refine and soften the sour cream. The sauce itself envelops the mushrooms, giving them a richer and more delicate taste. Champignons can be successfully replaced with chanterelles or oyster mushrooms.

So, based on three servings, you will need the following products:

350-400 grams of mushrooms (champignons, oyster mushrooms or chanterelles).
One onion.
Three tablespoons of sour cream.
One raw egg yolk.
Three tablespoons of butter (or vegetable) oil.
A small bunch of dill.
Pepper and salt.

Where to start cooking fried champignons with onions? Peel the mushrooms, rinse, cut into small pieces or slices. Chop the onion the way you like: cubes or half rings. Fry it in a mixture of oils until golden brown, stirring. Then add the chopped mushrooms. Fry everything together for about fifteen minutes.

Pepper and salt to your taste. Pour in sour cream and simmer the dish until the liquid disappears. Turn off the heat and quickly add the egg yolk into the still hot mushrooms, stirring constantly. When serving, sprinkle the finished dish with chopped dill.

Recipe 3. Oyster mushrooms with sour cream sauce and cheese

Cheese and sour cream sauce create a unique combination of flavors.

Ingredients that will be useful to us:

Mushrooms – 0.5-0.6 kg.
White onion – 4 heads.
Garlic cloves – 5-6 pcs.
Butter – 3 tbsp. l.
Any cheese – 0.2-0.25 kg.
Sour cream – 0.3-0.35 l.
Salt to taste.
Chopped greens according to preference.

Cooking sequence:

We remove the film from the mushrooms, cut off the ends from the stems, thoroughly wash each fruiting body under running water, remove all dirt and damaged parts.
We put a saucepan with lightly salted water on the fire, immerse forest products in it and boil them for almost half an hour. Cut oyster mushrooms or any other mushrooms used into small cubes or pieces.
We peel the onion from the top layer of husk, chop it into thin quarters, rings or small half rings.
Place a frying pan on the stove, pour in a small amount of vegetable oil, heat the container thoroughly, and then place onion half rings in it. Gently fry it until characteristic softness, transparency, light crust and ruddy color appear.
Select a separate frying pan in which to fry the mushroom cubes. Don't forget to add oil and wait until the excess liquid from the mushrooms evaporates.
Season the forest products with sour cream, salt and leave the dish to simmer over low heat for about 15-20 minutes.
Add dill or parsley chopped with a knife. We put the garlic cloves through a garlic press and add them to the rest of the ingredients.
Turn off the fire. Select a baking mold and evenly distribute the mushroom mixture throughout the mold. Grind the cheese on a small grater and add it to the dish as a final layer.
Preheat the oven to approximately 195 degrees, bake the food for approximately 13-16 minutes. The top layer of cheese should be thoroughly browned and covered with an appetizing crust.

Recipe 4. Oyster mushrooms with sour cream sauce and potatoes

Ingredients that will be useful to us:

Oyster mushrooms – 0.6-0.7 kg.
Potatoes – 0.8 kg.
Carrots – 1-2 small pieces.
Onion – 1 pc.
Nutmeg - a couple of pinches.
Sour cream – 0.4-0.45 l.
Water – 0.2 l.
A little sunflower oil.
Salt according to preference.
Ground black pepper to taste.

Cooking sequence:

Peel the potatoes, rinse thoroughly under running water and remove all layers of dirt. Cut into small cubes about one and a half by one and a half centimeters.
We remove the husk from the onion and finely chop it with a knife or cut it into small rings or small half rings. Peel the carrots using a vegetable peeler and chop them.
Place the frying pan on the fire. Add a small amount of hot oil and fry thoroughly. A golden crust should appear.
Transfer to a large saucepan. In the oil that remains in the pan, fry the oyster mushrooms, previously chopped into strips.
Fry the forest products for 10-15 minutes, then put them in a saucepan and mix carefully.
Fry the remaining ingredients in the same frying pan until soft. Transfer to a container with the main ingredients.
Add salt, pepper and a couple of pinches of nutmeg. Season the dish with sour cream and water.
Mix thoroughly and simmer for about half an hour. We use a lid that fits tightly to the container.
Add chopped greens, the dish is ready.

A simple and tasty recipe for making potatoes with champignons in sour cream

Potatoes in sour cream sauce with champignons will definitely not let you down and will turn out moderately crispy and juicy. The sauce will not allow the potatoes to dry out and lose their basic qualities.

Cooking time: 20 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

Champignons – 300 gr.
Chicken fillet – 1 pc.
Onion – 2 pcs.
Carrots – 2 pcs.
Garlic – 4 teeth.
Olive oil – 70 ml.
Potatoes – 4 pcs.
Ground black pepper - to taste.
Coriander - to taste.
Salt to taste.

Cooking process:

1. Cut the chicken fillet into small cubes and place in a frying pan heated with olive oil.

2. Fry the pieces for five minutes until lightly browned.

3. Cut the carrots and onions into cubes and add to the pan with the meat. Simmer without covering the pan with a lid so that the onions quickly acquire a golden hue and the carrots become softer.

4. Peel the fruits of the mushrooms and cut them into fairly large pieces. Place in a frying pan, seasoning with salt and ground spices. Leave on low heat.

5. When vegetables and meat noticeably decrease in volume, add finely chopped potatoes. Fill with water and simmer until the potatoes are fully cooked. The smaller we chop, the less time it will take to cook.

6. Divide the dish into portions and decorate with chopped herbs.

Enjoy your meal

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