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Mushrooms in Sour Cream Sauce in a Skillet
Instructions
Prepare the ingredients for the mushrooms in sour cream sauce in a skillet. Rinse the mushrooms and pat them dry with a paper towel. Peel the onion and the garlic clove.
Cut the mushrooms into cubes.
Dice the onion finely.
Chop the garlic clove finely.
Heat the pan, add the vegetable oil and the chopped onion. Fry over medium heat for about 6-7 minutes until golden.
Add the chopped mushrooms to the onion and stir. Fry for about 7 minutes, stirring occasionally.
Add salt and pepper to taste. Sprinkle in the chopped garlic and add four tablespoons of sour cream. Stir, lower the heat to below medium, cover and simmer for about 10 minutes.
The mushrooms in sour cream sauce in a skillet are ready.Transfer to a plate and serve on its own or with any side dish.Enjoy your meal!
Tips
- 1
DO NOT WASH MUSHROOMS IN WATER – they soak it up and lose their shape. Simply wipe them with a napkin or a paper towel.
- 2
30% SOUR CREAM – gives a thick, stable sauce. A thin one (10-15%) gives a watery gravy.
- 3
GARLIC AT THE END – so it keeps its aroma. Added at the start of cooking, it burns and loses its freshness.
- 4
SIMMER COVERED FOR 10 MINUTES – the mushrooms soak up the sour cream and the texture turns tender. The same principle works with other kinds of mushrooms in sour cream.
Video
FAQ
Which mushrooms should I choose? +
Fresh champignons are ideal – even, white or brown caps, firm, without spots. The size should be medium (3-5 cm). Frozen champignons work too; add them without thawing. Alternatives: oyster mushrooms (firmer, with a "meaty" flavour), porcini (premium, with the aroma of forest mushrooms), chanterelles (a bright colour) and honey mushrooms (small, with a pronounced "mushroom" character). For winter, use dried mushrooms soaked in water for 30 minutes. A 50/50 mix of champignons and wild mushrooms makes a "king's" version. Pickled mushrooms are not suitable – they are a different concept.
What can replace sour cream? +
Alternatives: 33% cream (a more "tender" sauce), Greek yoghurt (lighter), processed cheese with cream (for a "cheesy" flavour), coconut cream (a vegan option) and mascarpone with cream (premium). High-fat sour cream (25% and above) is the optimal base. With thin 15% sour cream you need to add 1 tsp of flour for thickness. For a "spicy" version, add 1 tsp of mustard to the sour cream.
How long do the mushrooms keep? +
In the fridge, in a closed container, for 3 days. On the second day the flavour is brighter – the sauce has had time to settle. Reheat in the microwave for 1-2 minutes, or in a pan over low heat with 1 tbsp of sour cream added to "revive" them. Freezing is not recommended, as the texture of the mushrooms changes after thawing. Cook for 1-2 meals. If you plan to use them as a filling for pies, cool them completely first. Do not leave them at room temperature for longer than 2 hours – sour cream sauce spoils quickly.
What to serve the mushrooms with? +
A versatile side: with mashed potatoes (the sauce coats the purée perfectly), boiled or fried potatoes, buckwheat, rice or pasta. With pancakes or fritters they make an unusual breakfast. With porridge (salted oatmeal, pearl barley) they make a filling lunch. Served with fried meat or chicken, they work as an extra sauce. With fresh bread they make a breakfast "open sandwich". As a starter, serve them cooled with fresh herbs. They make a filling for pies, pancakes or tartlets. For a "restaurant-style" presentation, serve them on toast with cheese and grill them. Garnish with fresh dill and parsley when serving.
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