Mushroom sauce with champignon sour cream

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make mushroom sauce with sour cream? Prepare your food. You can take any mushrooms, not just champignons. Sort them out in advance, wash and dry. Peel the onions and cut into small cubes. Heat a frying pan over high heat. Add butter to the pan and melt it.

2. STEP 2

   

   Fry the chopped onions in butter over medium heat until translucent. Stir it with a spatula while frying to prevent anything from burning. You can adjust the fire to suit your stove.

3. STEP 3

   

   Cut off the dried stem end of the mushrooms. Chop the mushrooms into thin slices. But since we are still preparing the sauce, you can chop them more finely or completely chop them in a blender - your choice. But I recommend doing this after frying.

4. STEP 4

   

   Place the champignons in a frying pan and fry them for about 5-7 minutes. Excess liquid should completely evaporate, if any. I had very little liquid in the mushrooms. Stir the mushrooms while frying without leaving the stove.

5. STEP 5

   

   When the mushrooms are sufficiently browned to your liking, add wheat flour and a pinch of ground nutmeg to the pan for flavor. Salt and pepper to taste. Mix the mushrooms thoroughly.

6. STEP 6

   

   Add all the sour cream and a small amount of water to the mushrooms. Stir. Bring the sour cream to the first signs of boiling (until the first bubbles appear) and immediately remove the pan from the heat. Serve the sauce seasoned with fresh herbs.

Comments on the recipe

Natalia M

11.10.2023

4.5

When there are a lot of champignons at home, you urgently need to cook something from them. After all, they don't last long. My husband suggested making a sauce for the roast duck. I haven’t made mushroom sauce with champignon sour cream yet, so I followed the steps exactly. On the author's advice, I made a small portion for one time. Fry the onion in a mixture of butter and vegetable oil until transparent. The mushrooms decreased significantly in volume during frying. I don't like nutmeg, so I didn't use it. I kept all the proportions. The sauce turned out thick, which is exactly what we needed to spread it on the pieces of meat. Initially I planned to grind it in a blender, but then I changed my mind. It looked really appetizing) The sauce is super aromatic and tender! Very tasty and complements meat perfectly. I would just eat it with a spoon anyway) I recommend the recipe! Thank you!

Michael

11.10.2023

4.7

The sauce turned out to be unusual, with a very interesting taste and aroma, and the recipe itself is not as complicated as it seems at first glance. here is another similar recipe

Deimina 1

11.10.2023

4.9

Now, when preparing a menu for every day or for guests, I look at my electronic cookbook. It’s so convenient when all the recipes are organized into folders. And on the site itself there is a huge number of recipes for every taste. So my cookbook of recipes is constantly updated! My aunt made this sauce, it’s finger licking good! So now I have this recipe!

Irikha

11.10.2023

4.7

Awesome sauce! Thank you very much for the recipe!

Svetlana

11.10.2023

4.5

True, very tasty))

Maryanne

11.10.2023

4.6

thanks for the recipe. delicious

Svetlana_Bondyreva

11.10.2023

4.6

Thank you very much for the recipe, very tasty