Creamy Oyster Mushrooms in Sour Cream Sauce

Delicious mushrooms for every day in sour cream sauce! Oyster mushrooms in sour cream are a good choice for an everyday dish, since these mushrooms are quite affordable, they are not difficult to process and are quick to prepare. Of course, sour cream is an excellent addition to any mushrooms and it is also good with tender oyster mushrooms! Spices will play a big role; they will “look” favorably against the background of the neutral taste of oyster mushrooms and the soft creamy taste of sour cream sauce.
cook time: 50 min
Elijah Stroud
Creamy Oyster Mushrooms in Sour Cream Sauce

Nutrition Facts (per serving)

88
Calories
7g
Fat
3g
Carbs
3g
Protein

Ingredients (3 portions)

Basic:

Salt 0.5 tsp
Ground black pepper to taste
Sour cream 120 g
Bulb onions 80 g
Vegetable oil 1 tbsp
Oyster mushrooms 500 g

Recipe instructions

Step 1

Step 1
In order to cook oyster mushrooms in sour cream, prepare oyster mushrooms (fresh, elastic, “crispy”), fresh sour cream of any fat content (the main thing is that the sour cream is natural, fresh and of high quality), onions, finely ground salt, any herbs to taste and optionally, ground black pepper or any other spices to taste, as well as vegetable oil without a strong odor.

Step 2

Step 2
Heat the vegetable oil in a frying pan (you can also add a little more butter to enhance and actualize the creamy taste of the finished dish). Onions should be peeled and cut into thin half rings. Place the chopped onion in well-heated oil and fry, stirring the onion occasionally, until translucent and golden brown.

Step 3

Step 3
Wash the oyster mushrooms, cut off doubtful areas where the oyster mushrooms are attached; perhaps one wash will not be enough. Let the water drain. Cut the mushrooms themselves into medium-sized slices. Very large pieces are not suitable, but you shouldn’t chop them too small either.

Step 4

Step 4
Place the chopped mushrooms in a frying pan with the fried onions and, stirring regularly, fry the mushrooms for about 20-25 minutes over medium heat. Quite a lot of moisture will have to evaporate, and the oyster mushroom slices will noticeably decrease in volume and become limp.

Step 5

Step 5
Add sour cream, fine salt, ground black pepper or spices to taste to almost ready-made mushrooms (Italian or Provençal herbs will “sound” good in such company). Stir, bring to a boil and simmer for just a minute or two. Remove from heat.

Step 6

Step 6
You can add any fresh herbs to the finished dish to your taste. You can serve oyster mushrooms in sour cream in any form, both hot and chilled.

Additional rubrics

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