Champignon sauce with sour cream. Sour cream and mushroom sauce recipe with photo. For preparation you will need

Mushrooms and sour cream are a food match made in heaven. Rich in taste and aroma, mushrooms contrast perfectly with tender, fatty and creamy sour cream. A stunning combination of flavors - good company for any side dish or main dish of meat and poultry.

Mushroom sauce with sour cream and champignons

Ingredients:

• butter - 35 g;
• garlic cloves - 2 pcs.;
• champignons - 240 g;
• dry white wine - 120 ml;
• cream - 150 ml;
• white onion - 90 g;
• fat sour cream - 150 ml.

Preparation

First, start preparing all the ingredients: clean the mushroom caps and shake off any dirt from the stems with a dry cloth. Depending on the size, champignons can be cut into 4-8 pieces. Peel and finely chop the onion, pass the garlic through a press.

Having melted the butter in a saucepan, first sauté the chopped onion in it for about 2-3 minutes, and then add the garlic to it and wait another half a minute. When the garlic releases its aroma, add the mushrooms to it and wait until all the excess moisture has evaporated. Season the base of our sauce and add wine. When 2/3 of the wine has also evaporated, pour the cream and sour cream mixture into the pan, reduce the heat and let the sauce simmer for a couple of minutes until it thickens.

Sauce with mushrooms and sour cream

Ingredients:

• butter - 35 g;
• rosemary sprig;
• champignons - 250 g;
• sour cream - 200 ml;
• grated cheddar - 80 g;
• garlic cloves - 2 pcs.;
• walnuts - 50 g;
• parsley.

Preparation

Having melted the butter, fry the crushed (but not crushed!) clove of garlic and rosemary leaves in it.

We filter the aromatic oil and return it to a clean frying pan, using it to saute the mushrooms. As soon as the mushrooms release moisture, season them, add sour cream and grated cheese and mix well. When the cheese is completely melted and the sauce thickens, remove it from the heat and mix with walnuts and parsley leaves, and then serve.

Mushroom sauce with sour cream - recipe

Ingredients:

• porcini mushrooms - 280 g;
• butter - 35 g;
• shallot - 50 g;
• garlic cloves - 2 pcs.;
• heavy cream - 200 ml;
• sour cream - 150 ml;
• a pinch of dried thyme;
• grated parmesan - 60 g;
• parsley leaves.

Preparation

Sauté chopped shallots with garlic and thyme in melted butter for 2-3 minutes. After chopping peeled fresh porcini mushrooms (you can also use dried ones, just soak them first), place them in a frying pan and season with sea salt. After 5-6 minutes, pour the mixture of cream and sour cream over the mushrooms, and then simmer over medium heat until thickened. Finally, add grated cheese to the sour cream sauce and wait until it is completely melted. Toss the sauce with the parsley leaves before serving.

Simple mushroom sauce with sour cream

For a snack - a basic recipe that can be used as a basis for cooking sour cream sauce from any mushrooms. We settled on the most affordable ones - champignons.

Ingredients:

• olive oil- 15 ml;
• a sprig of fresh thyme;
• champignons - 200 g;
• sour cream - 200 ml;
• vegetable broth- 50 ml;
• flour - 5 g;
• green onions.

Preparation

First, heat the oil and put the whole thyme sprig into it. When the thyme releases its aroma, the sprig can be removed and the oil used to fry the mushrooms. If you are using forest mushrooms, then it is better to blanch them before frying, but ordinary store-bought champignons can be fried immediately. When the mushrooms release their juice, season them with freshly ground pepper and sea salt, wait until the moisture evaporates and sprinkle the mushrooms with flour. Fry the flour for 30 seconds to avoid the characteristic mealy taste in the finished sauce, and then pour the contents of the pan with broth and mix with sour cream. Simmer the sauce over medium heat until it thickens.

Ingredients

• Fresh and delicious sour cream- 200 ml;
• Wheat flour - 1 tbsp. without slide;
• Fresh mushrooms (champignons) – 7-8 medium pieces;
• Onion – 1 medium piece;
• Greens (parsley);
• Salt and black pepper to taste.

Preparation

We wash and clean our mushrooms. Cut on a board. It doesn’t matter large or small, because in the future we will use a blender.


We also remove the husks. onions. Chop medium on a board.


Mushrooms and onions need to be prepared for the sauce, so pour vegetable oil into a heated frying pan. After heating it, add the onions and fry until light golden brown.


Add the champignons to the onions and fry them for about 5 minutes.


After the time has passed, salt our mushrooms. If desired, add 1/4 cup water or better chicken broth(the thickness of the sauce depends on the amount of liquid). Next add 1 tbsp. flour and mix everything thoroughly so that the flour does not form lumps. Fry over medium heat, stirring, for another 3-5 minutes.

Mushroom champignon sauce is one of the most simple sauces, and even prepared from quite affordable products. It goes with almost any dish.

Champignon sauce with cream has an unusual taste, creamy texture and tenderness.

To prepare you will need:

• approximately 300 milliliters of heavy cream;
• spoon of flour;
• 50 grams of butter;
• any seasonings as desired;
• one onion;
• 200 grams of champignons.

Cooking process:

1. Mushrooms and onions need to be chopped very finely, the smaller the pieces, the better, but there is no need to use a blender or food processor.
2. Fry the onion on hot frying pan until golden brown, combine with mushrooms and wait until everything is ready. The liquid that appears should be completely boiled down.
3. Place the butter in another container, heat it, mix it with flour and fry for just a minute, then pour in the cream and bring to a boil, not forgetting to stir. The mixture should be completely homogeneous.
4. Continue cooking for another two minutes and add the sauce to the mushrooms and onions. Add seasonings to your taste and simmer over low heat for about 15 minutes until the contents thicken. Serve the sauce only after it has cooled.

With mayonnaise

Another option for sauce with mushrooms. An excellent solution if you don’t have cream on hand.

Required Products:

• spoon of flour;
• spices to your taste;
• about 150 grams of champignons;
• 30 grams of mayonnaise.

Cooking process:

1. Chop the mushrooms and onions well, place them in a frying pan and fry until a beautiful golden brown color appears.
2. Then add mayonnaise and flour to them, season with the selected spices, mix and leave to cook over low heat for five minutes.

With sour cream

Mushroom sauce with sour cream is much healthier than with mayonnaise.

And if you take a product that is not too fatty, then the dish will turn out to be completely calorie-free.

Required Products:

• a small jar of sour cream;
• seasonings as desired;
• one onion;
• about 200 grams of champignons.

Cooking process:

1. Unlike other recipes, this one requires you to simmer the vegetables so that the liquid released does not evaporate.
2. Chop the onions and mushrooms, place them in a frying pan over low heat, cover with a lid and keep for about 15 minutes. If necessary, add a little water to the pan to prevent the contents from burning.
3. Add sour cream and continue cooking for another 7 minutes. Add the selected spices.
4. Remove from heat, wait for the mixture to cool, and puree it using a blender or food processor.

Creamy garlic mushroom sauce

Creamy mushroom sauce can be made more piquant in taste. Just add garlic to it.

Required Products:

• two tablespoons of flour;
• 200 grams of champignons;
• seasonings to your taste;
• packaging of heavy cream;
• about 40 grams of butter;
• two cloves of garlic.

Cooking process:

1. In a hot frying pan, melt the butter until liquid, add garlic chopped into small pieces, hold it for a while, but do not fry.
2. Add flour to this mixture and stir until everything thickens. Pour in the cream, wait until the sauce boils, add seasonings and turn off the heat.
3. In another frying pan, fry the chopped mushrooms - all the liquid should evaporate from them. Pour in the prepared sauce and simmer for another five minutes until fully cooked.

From frozen mushrooms

This sauce is easy to prepare, and it turns out no worse than from a fresh product.

Required ingredients:

• one onion;
• a spoonful of butter;
• seasonings to taste;
• 300 grams of frozen champignons.

Cooking process:

1. Chop the onion into small pieces and fry in a hot frying pan until golden brown.
2. We also add mushrooms, which do not need to be defrosted in advance. Cover with a lid and simmer for about three minutes.
3. Then open, increase the heat and cook for another 5 minutes so that almost all the liquid evaporates and the color of the mushrooms becomes darker.
4. Turn off the stove, add butter and use a blender to puree the mixture.

Required Products:

• three spoons lemon juice;
• about 30 grams of butter;
• 300 milliliters of broth;
• 200 grams of mushrooms;
• spices to taste;
• three spoons of flour.

Cooking process:

1. First, wash the mushrooms well and cut them into small pieces. You can even grind them using a grater.
2. Add oil to the frying pan and heat it. Then add the champignons and begin to simmer them over low heat so that they reduce in size and release all the excess liquid. This will take about 10 minutes. Make sure they don't get fried.
3. Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
4. All that remains is to pour the broth into the sauce and bring everything to readiness by simmering over low heat for about 10 minutes.

Unusually aromatic sour cream and mushroom sauces are an excellent addition to the most different dishes home cooking. Potato, stewed vegetables or the meat will turn out even tastier if flavored with such an additive. The delicate sour cream and mushroom sauce, the recipe for which I will share with you today, can also be served with pasta, porridge or cauliflower.

When preparing mushroom sauce, it is important to remember that you should not add spices and herbs with a rich taste, otherwise they will simply interrupt the unique aroma of the mushrooms. But literally a pinch of ground nutmeg steamed with black (or white) pepper, on the contrary, will highlight the flavor and aromatic characteristics of the finished sour cream and mushroom sauce. It will take little time to prepare, but the result will pleasantly surprise you with its taste and aroma.

Sour cream and mushroom sauce recipe

Ingredients:

• 35 grams of butter;
• 2 cloves of garlic;
• 240 grams of pecherits;
• 120 ml dry white wine;
• 150 ml cream;
• 90 grams of white onion;
• 150 ml fat sour cream.

Cooking method:

1. First you need to prepare all the products.
2. Clean the caps and legs of the pecherits from debris using a dry cloth.
3. Finely chop the mushrooms.
4. Peel the onion, chop into small cubes.
5. Squeeze out the garlic using a garlic press.
6. Heat oil in a frying pan.
7. First, fry the onion for about 3 minutes, then add the garlic to it.
8. Fry for another 30 seconds. When the aroma from the garlic begins to emanate, you can lay out the pecheritsy.
9. When frying, all liquid should evaporate.
10. Next, season the gravy base and pour in the wine.
11. When 2/3 of the wine has evaporated, you need to pour in a mixture of sour cream and cream.
12. Reduce the heat and let the gravy simmer for 2 minutes until thick.
13. Creamy sauce with mushrooms and sour cream is ready to eat.

Sour cream and mushroom sauce recipe

Ingredients:

• Champignons – 300 g;
• Onion – 1 piece;
• Sour cream – 150 g;
• Flour – 1 tbsp;
• Butter – 2 tbsp;
• Vegetable or mushroom broth (water) – 1 glass;
• Spices – salt, pepper, nutmeg, bay leaf.

Cooking method:

1. To begin, wash the champignons well and cut them into small cubes;
2. Chop the onion and fry it in butter until transparent;
3. Then add the mushrooms and simmer them together with the onion until most of the mushroom liquid has evaporated;
4. Add flour to the stewed vegetables, mix with mushrooms and onions, pour in warm broth;
5. Stir the resulting mixture again until there are no lumps left;
6. Once the sauce is smooth, add sour cream and spices to taste;
7. Ready-made mushroom sauce from champignons can be served in a special sauce boat or immediately along with the dish;
8. Before serving, let the sauce sit for a while to infuse the flavors of the spices.

Lenten sour cream and mushroom sauce

Ingredients:

• Champignons – 300 g;
• Onion – 1 piece;
• Green;
• Garlic – 2-3 cloves;
• Vegetable or olive oil – 1 tbsp;
• Spices – salt, pepper, herbs;
• Starch – 1 tbsp.

Cooking method:

1. First you need to wash, chop the mushrooms and boil them in small quantity water;
2. Pour the resulting broth into a separate cup;
3. Finely chopped onions are quickly sautéed for vegetable oil.
4. It is advisable to use a non-stick frying pan so that you can get by with 1 tablespoon of oil;
5. Once the onion turns golden, add the mushrooms and fry a little.
6. Next, add crushed or finely chopped garlic, spices, pour in some of the water from under the mushrooms
7. Separately, mix the starch with the second part of the mushroom liquid and pour into the frying pan.
8. Simmer the sauce for 5 minutes and serve.

Mushroom sauce with sour cream

Ingredients:

• Fresh champignons – 200 g;
• Tomatoes – 200 g;
• Eggplant – 200 g;
• Onion – 100 g;
• Vegetable oil – 100 g;
• Salt, spices to taste.

Cooking method:

1. Cut tomatoes, onions, eggplants into small pieces.
2. Fry the prepared vegetables in vegetable oil, then add water and simmer for another 15 minutes until cooked.
3. Boil separately and then sauté the champignons in vegetable oil.
4. Pass the stewed vegetables and mushrooms through a meat grinder or beat in a blender to obtain a thick mass.
5. At the end, add salt, spicy spices, pepper.
6. Spicy lovers can add garlic and hot pepper.

Sour cream and mushroom sauce from honey mushrooms

Not so long ago in Rus', dishes made from honey mushrooms were invariably present on the table in every home. Today, unfortunately, many recipes have been lost and undeservedly forgotten. Mushroom sauce from honey mushrooms will significantly diversify your menu.

Ingredients:

• Fresh honey mushrooms – 200 g;
• Onions – 50 g;
• Raw carrots – 50 g;
• Vegetable oil – 50 g
• Parsnip – 50 g;
• Milk or cream – 200 g;
• Salt, pepper, spices to taste.

Cooking method:

1. First you need to rinse the mushrooms in salted water, then squeeze, dry a little, cut into small cubes and simmer in oil for 30 minutes.
2. While the honey mushrooms are cooking, chop the carrots, onions, and parsnip root and fry in a small amount of vegetable oil for 3 minutes.
3. Combine the sauteed vegetables with mushrooms, pour in hot milk and cook for another 5 minutes until cooked over low heat.

Sour cream and mushroom sauce

Ingredients:

• half an onion
• 400-500 grams of champignons -
• 300-400 grams of sour cream -
• two eggs-
• flour (two tablespoons) -
• black pepper (half a teaspoon) -
• salt (one teaspoon).

Cooking method:

1. Finely chop the onion and fry it until soft.
2. Wash the mushrooms and chop.
3. The legs need to be cut into rings, and the caps into plates.
4. Add them to the pan, turn up the heat to maximum and fry, stirring, until all the liquid has evaporated and you get a golden crust.
5. Five to seven minutes are enough for frying.
6. Add a little flour, mixing all the contents.
7. Whisk the sour cream with the egg, add salt and pepper, and pour this mixture into the mushrooms.
8. Stir this sauce until it is heated through.
9. After this, reduce the heat to minimum and leave to simmer for five minutes.
10. When serving, you can add parsley.
11. Mushroom sauce with sour cream is ready and can be served
12. Please your family, friends and loved ones with such an unusual and, at the same time, very delicious dish, like mushroom sour cream sauce.
13. Serve it with a side dish of your and your family's choice, and the whole family will approve of this dish.

Creamy mushroom sauce

Ingredients:

• Porcini mushrooms (fresh or frozen) – 300 g
• Onion – 1 medium onion
• Cream 20% – 200 ml
• Flour – 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Nutmeg - a pinch
• Dill – 2–3 sprigs

Cooking method:

1. Mushrooms are washed under running water.
2. If they were frozen, you need to take care in advance to remove them from the freezer and let them thaw.
3. The washed mushrooms are thoroughly cleaned.
4. Mushrooms are cut into cubes - not too small, but not too large - within 0.7 centimeters.
5. Once they are chopped, you need to prepare a frying pan with onions.
6. The butter is heated in a frying pan, then finely chopped onions are added to it and sautéed for about 5–7 minutes.
7. Then the mushrooms are added to the frying pan and simmered over low heat along with the onions for 8–10 minutes under a closed lid.
8. The mushroom sauce, the recipe for which is presented here, also allows the use of vegetable oil, but thanks to the butter, a unique and very soft milky taste is achieved.

Ingredients:

• mushrooms 400 g,
• onion 1 pc., -
• yogurt 100 ml,
• salt,
• pepper.

Preparation:

1. We throw everything into a bowl and mix everything with an immersion blender, you can add different spices as you like.
2. Then add yogurt and mix well.

Sour cream and mushroom sauce from oyster mushrooms

Ingredients:

• 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,

Cooking method:

1. Cut off the roots of the oyster mushrooms, quickly rinse the rest under running water and dry.
2. Cut the mushrooms into strips.
3. Peel and chop the onion and garlic.
4. Heat the butter in a heavy-bottomed frying pan or saucepan over low heat and lightly fry the onion and garlic.
5. Butter enhances the onion-garlic aroma, you will see this.
6. When the onion becomes soft and translucent, add vegetable oil.
7. Add the mushrooms, stir and wait until the liquid is released and evaporated.
8. Stir to speed up the process.
9. After 15 minutes, salt the mushrooms and add pepper.
10. It is not recommended to fry longer to prevent the mushrooms from becoming tough.
11. Add sour cream, stir.
12. If after boiling the sauce with sour cream is too thick, add warm water.
13. Cover with a lid, reduce heat and simmer for 10 minutes.

Fillet in sour cream and mushroom sauce

Ingredients:

• 2 chicken fillets – about 400 g,
• 1 tbsp. spoon of vegetable oil – 8 g,
• fried oyster mushrooms – 325 g
• sour cream 10% - 170 g,
• water – 80 g,
• salt, pepper - to taste.
• Wash the fillet, cut into thin strips.

Cooking method:

1. Place it in a heated and oiled frying pan, add salt and pepper to taste and fry until slightly browned.
2. Then add fried oyster mushrooms, sour cream, water to the chicken if there seems not enough liquid, but you don’t have to add it.
3. Bring to a boil, reduce heat, cover the pan with a lid and simmer the fillet for 10 minutes, maximum 15.
4. This is so simple, nutritious, tasty and low calorie chicken fillet in sour cream and mushroom sauce can be prepared in minutes!
5. If the mushrooms are not prepared in advance, then the cooking scheme is as follows:
6. To the fried fillet, add onion, cut into half rings, or smaller (as you like).
7. Stirring, fry it until transparent or lightly golden, then add any chopped mushrooms (oyster mushrooms, champignons) to them, lightly fry them too - literally 1 - 2 minutes.
8. Pour in sour cream, water and simmer until the meat is cooked.

Mushroom sauce for meat

Ingredients:

• fresh champignons - 200 gr.;
• flour - 3 tbsp. l. ;
• butter - a few tablespoons
• sour cream - a few tablespoons;
• onions - several pieces;
• dill.

Cooking method:

1. Mushrooms are finely chopped and fried with butter in a frying pan until half cooked.
2. After that, add flour, salt, pepper and mix everything well.
3. The contents are fried for 5 minutes, and then chopped onions and sour cream are added to it.
4. The components are simmered for about 5 minutes and removed from the heat.
5. Before serving, you can sprinkle the sauce with herbs.

Sour cream sauce with champignons

The secret of the perfect sour cream sauce with champignons lies in well-stewed mushrooms and a uniform consistency.

Ingredients:

• Fresh champignons – 100 g.
• Onions – 1 pc.
• Sour cream “Prostokvashino” 20% – 2 tbsp.
• Vegetable oil - for frying
• Salt, pepper - to taste

Cooking steps:

1. Clean the champignons and cut them into slices.
2. Chop the onion.
3. Together with the onions, fry the mushrooms in a frying pan until golden brown.
4. Then cover them with a lid for three minutes.
5. Dilute the champignons with water and simmer them until the water evaporates.
6. Place the fried mushrooms in a blender and chop.
7. Add sour cream, spices and stir.

Sour cream sauce with mushrooms

Ingredients:

• Mushroom broth – 400 ml
• Mushrooms – 200 grams
• Sour cream 20% - 200 ml
• Flour – 1 tablespoon
• Butter – 1 tablespoon
• Leek – 100 grams
• Salt.

Cooking method:

1. Clean the mushrooms from the bottom edge of the stem, as well as from damaged areas, and rinse in water.
2. Place the mushrooms in a saucepan, add water, salt and cook the broth.
3. After the mushrooms are cooked, remove them and chop them very finely.
4. Wash the leek and chop it finely.
5. Fry onions and mushrooms in butter.
6. At the same time, heat the frying pan and fry along with butter wheat flour.
7. Fry for one minute and add mushroom broth.
8. Boil for 10 minutes.
9. After that add fried mushrooms with onions, salt and sour cream.
10. Boil for another five minutes and set aside.
11. The sauce should be served cold.

Sour cream sauce with mushrooms

Ingredients:

• natural sour cream,
• 100 grams of mushrooms,
• one onion,
• water,
• vegetable oil.

Cooking method:

1. If desired, you can also add a little dried basil or other spices to the main ingredients of the sauce.
2. The method for preparing sour cream sauce with mushrooms is quite simple.
3. First of all, you need to fry the pre-chopped mushrooms and onions in a frying pan until they appear golden brown.
4. After frying, you need to add water to the frying pan and simmer over low heat for about seven minutes.
5. Next, you need to open the lid of the frying pan, completely evaporate the water and fry the onions and mushrooms until golden brown.
6. After thoroughly grinding in a blender, you can freely add sour cream and a little sugar.

Sour cream and mushroom sauce made from dried mushrooms

Ingredients:

• dry mushrooms – 100 g;
• onion – 2 pcs.;
• flour – 2 tbsp. spoons;
• vegetable oil – 100 ml;
• butter – 50 ml;
• spices;
• sour cream – 4 tbsp. spoons;
• dill greens – 1 bunch.

Cooking method:

1. We thoroughly wash the mushrooms and soak them in one liter of filtered water for several hours.
2. Then put them on medium heat, cover with a lid and boil until soft.
3. Next, carefully remove them with a slotted spoon, cool slightly and cut into arbitrary pieces.
4. Peel the onion, rinse, finely chop with a knife and sauté in a small amount of oil until golden brown.
5. After this, add the prepared mushrooms and mix.
6. Lightly brown the flour separately in a dry frying pan, pour in the melted butter and mix everything thoroughly.
7. Gradually pour in the hot mushroom broth and simmer the mixture over low heat until thickened.
8. Now add the roasted vegetables, throw in the chopped herbs and spices.
9. At the very end, add sour cream, stir everything with a spoon, bring to a boil and remove the sauce from the heat.

Cheese-sour cream-mushroom sauce

Ingredients:

• 400 g mushrooms
• 1 glass of water
• 1 onion
• 3-4 tbsp. sour cream
• 1.5 tbsp. flour
• butter
• pepper, salt

Cooking method:

1. Chop the onions and mushrooms, fry the onions with butter in the baking mode for 5 minutes, then add the mushrooms and fry for 20-25 minutes.
2. Add flour, stir, add sour cream, stir again, add water, pepper and salt, add bay leaf, grate cheese into multicooker bowl, simmer sauce for another 5 minutes.

Creamy mushroom sauce for spaghetti

Ingredients:

• Spaghetti - 450 gr.
• Water - 200 gr.
• Champignons - 700 gr.
• Sour cream 20% - 200 gr.
• Soy sauce - 2 tbsp
• Vegetable oil - 2 tbsp
• Garlic - 3 gr.
• Salt (to taste) - 2 gr.
• Ground black pepper (to taste) - 0.5 gr.

Cooking method:

1. Cut the champignons into thin slices and fry in a frying pan with butter for about 15 minutes until golden brown.
2. Add sour cream to the fried mushrooms, soy sauce, stir and cook for another 5 minutes. Instead of sour cream, you can use cream, at your discretion.
3. Peel the garlic, grate it finely and add it to the mushrooms a couple of minutes before cooking.
4. Salt and pepper everything to taste and mix.
5. Boil the spaghetti just before serving, in the required amount of water, according to the instructions on the package.
6. Place the spaghetti with the prepared sauce on a plate and serve.

For cooking, you need to take more water; the analyzer only takes into account the water that is absorbed into the spaghetti. The rest needs to be drained.

Ingredients:

• mushrooms 400 g,
• onion 1 pc.,
• yogurt 100 ml,
• salt,
• pepper.

Preparation:

1. Chop the mushrooms and onions as needed (then put everything straight into a blender), add salt and pepper and simmer under the lid until tender.
2. Mushrooms release a lot of juice, if you want the sauce to be more liquid, then turn it off, and if not, simmer again so that the juice evaporates a little, but not completely, otherwise it will be a little dry.
3. We throw everything into a bowl and mix everything with an immersion blender, you can add different spices as you like. Then add yogurt and mix well.

Classic sour cream and mushroom sauce

Ingredients:

• dried mushrooms,
• sour cream (any fat content),
• water (mine is indicated for a thick sauce, but you can use more if you like a thinner sauce),
• onions, refined (I use sunflower) oil,
• wheat flour (any type),
• a pinch of ground nutmeg and black pepper, as well as salt.

Cooking method:

1. The first step is to thoroughly rinse the sand (especially if the mushrooms are store-bought) from the dried mushrooms, then pour about a glass of water over them and cook over medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them for literally 5-7 minutes.
2. Meanwhile, pour vegetable oil into a suitable frying pan and heat it. Peel the medium onion and cut into small cubes. Place chopped onion in hot oil. Fry it over medium heat, stirring occasionally so as not to burn.
3. When the onion turns golden, add a tablespoon of wheat flour to it.
4. Mix everything and let the flour become creamy - this way we will get rid of the characteristic flour taste, which will be replaced by a pleasant nutty aroma.
5. Next, pour 100 milliliters of boiling water, mix everything and let it simmer for a couple of minutes.
6. During this time, the dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you are grinding the sauce with a blender. If desired, you can leave the mushrooms, then they need to be chopped quite finely
7. Add pieces of mushrooms to the onion-flour base and pour in 100-150 milliliters of mushroom broth
8. Simmer everything covered over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
9. Add sour cream to the mushroom sauce and mix everything vigorously. Return the pan to the heat and quickly heat everything up, stirring constantly. It is important not to let the sour cream boil, otherwise it may curdle. This sauce contains flour, thanks to which the sour cream should not curdle, but you never know...
10. In fact, the sour cream and mushroom sauce is ready - you just need to let it cool. But you can eat this sauce warm - in any case it will be delicious.
11. I like my mushroom sauce to be smooth and almost uniform, so I puree it using an immersion blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above. Read more:
12. Transfer the cooled or still warm sour cream and mushroom sauce into a gravy boat and serve as a tasty and aromatic addition to appetizers and side dishes.
13. This sauce goes well with pasta, cereals, potato dishes, meat and poultry. Yes, and just on a slice of fragrant homemade bread he's always helpful!

Ingredients:

• champignons – 200g
• sour cream - 200g
• onion - 1 pc.
• vegetable oil - 2-3 tbsp.
• spices - to taste.

Cooking method:

1. To prepare Sour Cream Mushroom Sauce you need…
2. Sauté finely chopped onion in vegetable oil, add sliced ​​mushrooms and fry, stirring, until all the liquid has evaporated from the mushrooms. Pour in sour cream, season with spices and stir.
3. Continue simmering over low heat for about 5 minutes with the lid on.
4. Sour cream and mushroom sauce goes well with pasta, cereals or potatoes.

• fresh champignons – 600 g;
• onions – 3 pieces;
• sour cream (fat content 15%) – 600 ml;
• flour – 2 tablespoons;
• vegetable oil – 50-60 ml;
• salt - to your taste.

Preparation

Pay attention! Almost always, if a recipe requires you to fry onions with something, you need to start with the onion, and not with what is the main product. Because onions, despite their seemingly softness and fineness of cutting, take longer to cook than other products.

Remember! Mushroom sauce needs to be prepared one time at a time. It is not recommended to reheat it, as it loses its taste.

Mushrooms in Russian national cuisine have been used since time immemorial. They contain many vitamins and minerals, they are very filling, aromatic and tasty. They smell especially dried mushrooms When you cook them, such aromas spread throughout the house that the whole family crowds around the kitchen in anticipation of lunch or dinner. First courses are cooked with mushrooms, salads and casseroles are made. But the most popular is mushroom sauce, which will add new flavors to even the most ordinary dishes. It will ennoble and revive rice, mashed potatoes, pasta or meat cutlets. We suggest you make mushroom sauce from champignons with sour cream. Its main advantages are the availability of the products used, ease of preparation, piquant taste and incomparable aroma.

Preparation and selection of products

Mushroom sauce can be prepared with cheese, milk or cream, sour cream, and tomatoes. We will be making a creamy mushroom sauce from champignons with sour cream, so we will consider in detail what products we will need and how to choose them correctly.

The main thing is the mushrooms. When purchasing, first of all, pay attention to their color; choose champignons that are white and have a matte sheen, without any spots or inclusions on the caps (if there are any, it means the mushrooms are no longer fresh). Inspect the junction of the cap and the stem; the films there should be intact. Touch the champignons, you should feel elasticity and density; if they are soft, it means they are already rotting. They should have a pleasant mushroom aroma; if the champignons smell damp, then they were collected a long time ago and were stored incorrectly.

To thicken the sauce, flour is added to it. Before pouring, you need to bake it dry hot frying pan, then the flour will dissolve better in a liquid medium. Calcination also gives it a pleasant nutty flavor, and raw flour The taste vaguely resembles paste.