Every housewife dreams of surprising her family with a variety of delicious, hearty dishes. At the same time, it is not always possible to find time and energy after a working day, and the budget for these dishes leaves much to be desired. Mushroom sauce with sour cream is a great option for a quick, not everyday, whip up recipe. The sauce will decorate any side dishes (cereals, potatoes, pasta), and as a dressing for complex meat dishes, fish or poultry.
How to make delicious sour cream and mushroom sauce
Minimum set of products:
- mushrooms (350 g);
- sour cream (120 gr);
- onion or green onion (1 piece);
- a couple of tablespoons of flour;
- spices (to taste).
Based on this list, you can experiment with the products you have in your kitchen. Replace the sour cream base with cream or yogurt, and the mushroom component of the sauce with any type of mushroom. These simple manipulations will allow you to diversify the dish to suit any taste preferences of your family.
The cooking options are very diverse and are limited solely by the list of ingredients and the imagination of the housewife. You can buy mushrooms in a store or market, or you can eat them yourself, the main thing is that you are sure that they are edible.
To prepare a delicious mushroom sauce, forty minutes and basic ingredients in the refrigerator are enough, but this dish will pleasantly surprise your family and friends. The mushroom note of the sauce can be emphasized with natural spices and do not skimp on sour cream, then your culinary abilities will be beyond praise.
In addition to the sour cream base, mushroom sauce may contain grated cheese, tomatoes, herbs, a couple of tablespoons of dry wine, and garlic.
Mushroom sauce made from frozen mushrooms with sour cream
An exquisite mushroom sauce goes well with almost any side dish, meat or fish. It is prepared from any frozen preparations - honey mushrooms, chanterelles - whatever you like best. The most delicious sauce will come from white ones. This versatile recipe uses sour cream.
Ingredients:
- frozen honey mushrooms (or other forest mushrooms) - 300 g;
- sour cream 15% - 300 ml;
- onion - 1 pc.;
- sunflower oil for frying - 100 ml;
- salt - to taste;
- dill - bunch.
Quantity: 3 servings
Preparation time: 40 min.
Cooking time: 25 min.
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:
How to make the sauce
Since the toxicity factor can be eliminated, additional boiling is not necessary. These mushrooms are not wormy, and there is no need to soak them either. If you are sure of safety, it is better to clean and not wash, so that you do not have to evaporate excess water afterwards. However, the path to the counter was long, it is not known where the mushrooms had been - it was better not to take risks. Choose young specimens, preferably without packaging - this way you can be sure of the quality. The smell of fresh oyster mushrooms is pleasant, there should be no acid in it, and there should be no dark spots on the surface.
For oyster mushroom gravy you will need the following products:
- 500 g mushrooms without roots
- 2 medium sized onions
- 3 cloves garlic
- Glass of sour cream
- 100 g vegetable oil
- 100 g butter
- Black and/or white pepper, salt
Oyster mushroom sauce with sour cream
Oyster mushrooms in their biological composition are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and due to their low calorie content they are also used in diets. When prepared correctly, the taste is in no way inferior to other types of mushrooms, and the cost is pleasantly pleasing.
To prepare we need:
- oyster mushrooms 400-600 g (without roots);
- medium fat sour cream 200 g;
- onion;
- olive oil;
- greenery;
- salt, ground pepper.
Cooking steps:
- We prepare the oyster mushrooms; to do this, the roots must be cut off, the rest must be washed and dried.
- We cut oyster mushrooms in a way convenient for you: into strips, cubes, slices.
- We clean the onion and chop it for sautéing.
- Heat the olive oil in a cast iron frying pan and add the onion.
- When the onion is almost ready, throw the mushrooms into the pan. After about 15 minutes, all the liquid will evaporate from them, do not overcook, otherwise they may become tough.
- Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!
If the oyster mushroom sauce has become too thick, you can add milk or water to the mushroom sauce itself or along with sour cream. If, on the contrary, it is too liquid, then a couple of tablespoons of flour, then stir and simmer for another 10 minutes. Delight your loved ones with a new delicacy!
Watch the video recipe using cream:
How to cook pasta
Now let's move on to cooking spaghetti. Carefully read the instructions on the packaging. Add as much water to the pan as indicated. As a rule, for 80 g of pasta you need to pour 1 liter of water and add a spoon of salt. When the water boils, add a couple of tablespoons of olive or vegetable oil. This is done to prevent the spaghetti from sticking together during cooking. Place the pasta in boiling salted water.
It is recommended to cook spaghetti until half cooked. They should be slightly undercooked - al dente. This method of preparing pasta is considered not only correct, but also healthy. The spaghetti turns out very tasty. Don't worry about serving your guests pasta that's crunchy to their teeth. The pasta with oyster mushrooms and chicken will be fully cooked when combined with the hot sauce. It is recommended to serve the dish with plenty of fresh herbs.
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.
Description of preparation:
This tasty and satisfying dish is prepared quite quickly and easily.
Oyster mushrooms are perfect for being cooked in cream - they turn out very tender and the sauce is aromatic. As for me, oyster mushrooms are much tastier than champignons. Their taste is more pronounced and fully revealed when cooked. This dish can be easily and quickly prepared by both a woman and a male chef. Don't believe me? In this recipe I will tell you how to cook oyster mushroom pasta in a creamy sauce. Ready? Let's get started. Purpose: For lunch / For dinner Main ingredient: Mushrooms / Dairy products / Pasta / Cream / Oyster mushrooms Dish: Sauces / Hot dishes / Pasta
Honey mushroom sauce with sour cream
To prepare mushroom sauce with sour cream from honey mushrooms, we will use a simple recipe. We need:
- fresh honey mushrooms;
- medium fat sour cream;
- onion, maybe green;
- butter;
- dill;
- salt pepper.
Stages of creating the sauce:
- Prepare honey mushrooms: wash, peel, cut off the tip of the stem and the cuff.
- Forest heroes must first be boiled for half an hour and rinsed again.
- Fry the mushrooms in butter, add the onion.
- Simmer honey mushrooms with onions until the onions are transparent.
- Add sour cream, spices (salt, pepper) and half the herbs to the mushrooms.
- Simmer until the mixture is completely cooked and homogeneous.
- Decorate the dish with the rest of the greens.
Video instructions for preparing honey mushrooms in sour cream without herbs
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:
- Well-washed mushrooms must be soaked for 3-4 hours in warm water.
- After this, put on fire and cook for one hour without adding any spices.
- When the mushrooms are cooked, they need to be finely chopped and the broth strained; we will need it later.
- We clean, cut the onion into half rings and fry in butter.
- Add the chopped mushrooms to the onion and simmer for another 10 minutes.
- 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.
- Decorate with herbs and serve along with a side dish.
Instructions for preparing a dish with dry mushrooms in video format:
List of required ingredients
You will need the following set of products:
- 170 g oyster mushrooms;
- 220 g spaghetti;
- bulb;
- 220 ml heavy cream;
- 250 g chicken fillet;
- 60 g hard cheese;
- a pinch of salt;
- fresh herbs;
- garlic - a couple of cloves;
- four tablespoons (tablespoons) of sunflower oil;
- ground black pepper;
- spices to taste.
You may be interested in: Spaghetti with salmon: recipe, cooking tips
As you can see, the list of ingredients is quite accessible.
Mushroom julienne sauce
The julienne sauce will highlight the dish itself, and the sour cream sauce with mushrooms will also add satiety. It can be used with meat, mushroom, chicken julienne and even with seafood julienne. The main difference of this sauce is the fine cutting of all ingredients; it should subtly highlight the flavor of the main dish, and not overshadow it.
Main ingredients:
- mushrooms of any kind;
- sour cream, not too thick;
- bulb;
- ginger;
- salt;
- white pepper;
- turmeric;
- vegetable oil or butter;
- dill.
Let's start:
- Finely chop the mushrooms into strips and fry in oil until the moisture evaporates.
- Grind the ginger on a fine grater, squeeze, add all the spices and 100 ml of water, mix thoroughly.
- Pour oil into a frying pan and fry finely chopped onion in it. Add the ginger mixture to it and simmer for 15 minutes.
- Add mushrooms, dill, sour cream. Stir, bring to a boil and the masterpiece is ready.
Oyster mushrooms stewed in sour cream with onions and carrots
Compound:
- oyster mushrooms – 0.5 kg;
- carrots – 0.2 kg;
- onions – 0.2 kg;
- fresh parsley – 30 g;
- sour cream – 0.2 l;
- water – 0.2 l;
- refined vegetable oil – 80 ml;
- salt, spices - to taste.
Cooking method:
- Rinse the oyster mushrooms under running water and let them dry. Cut off the stems of the mushrooms and cut into strips. Separately, coarsely chop the mushroom caps into oblong pieces.
- Remove the skins from the onions and cut into thin quarter rings.
- Scrub and wash the carrots. Dry it with a napkin and grind it on a grater with large holes.
- Heat the oil in a frying pan, put the onion in it. Fry it until golden brown.
- Add carrots. Fry it along with the onion for 5 minutes.
- Add the mushrooms and fry them with the vegetables until the excess liquid has evaporated. After this, the mushrooms will begin to brown.
- Dilute sour cream with water, mix with finely chopped parsley, salt and spices. Pour the resulting sauce over the mushrooms and vegetables and simmer them for 15-20 minutes.
