Creamy Mushroom Sauce with Sour Cream

Delicious, tender, creamy, made from ordinary products! I make mushroom sauce with sour cream from champignons, but you can use any other mushrooms. You can serve it with pasta, vegetables, cereals, fried or baked meat, and poultry. This sauce tastes best when served hot!
cook time: 30 min
Ethan Rowley
Creamy Mushroom Sauce with Sour Cream

Nutrition Facts (per serving)

84
Calories
6g
Fat
4g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Nutmeg (At the tip of a knife) 2 g
Wheat flour 10 g
Butter 20 g
Water 100 ml
Sour cream 100 g
Bulb onions 1 pc
Champignon 250 g

Recipe instructions

Step 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.

Step 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.

Step 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 even chop them in a blender — your choice. But I recommend doing this after frying.

Step 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.

Step 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.

Step 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.

Additional rubrics

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