There are many recipes for white sauces with mushrooms; sauces based on mushrooms and sour cream are very common; preparing such a sauce does not require much effort, and its taste will not leave you indifferent.
We will prepare a mushroom sauce from champignons with sour cream; you can replace champignons with any other fresh mushrooms; the sauce with porcini mushrooms or honey mushrooms will be especially tasty.
But since we don’t have honey mushrooms or porcini mushrooms, we’ll make do with champignons. Our sour cream sauce is good with fish cutlets or baked meat, in particular it will go well with chicken. This sauce can be used as a dressing for various salads instead of sour cream or mayonnaise.
The sauce preparation time is 30 minutes, the sauce can be stored in the refrigerator for 4 days.
Ingredients
- Fresh and tasty 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 peel the 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 of water or better chicken broth (the thickness of the sauce depends on the amount of liquid). Next, pour in 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. 
Place fried mushrooms and onions in a blender.
Add sour cream (don’t add everything, go according to your taste and add the rest if desired).
Wash the parsley. Cut off the legs and finely chop.
Add the greens to the blender bowl.
Close the blender and start mixing everything at medium speed. If desired, add salt and pepper to taste. Place the sauce in the refrigerator for a while.
As a result, with minimal time spent, we prepared a flavorful mushroom sauce with sour cream, which will perfectly complement both main courses and appetizers with salads.
Mushroom champignon sauce is one of the simplest sauces, and even made from quite affordable ingredients. It will suit 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:
- Mushrooms and onions need to be chopped very finely, the smaller the pieces, the better, but you do not need to use a blender or food processor.
- Fry the onion in a hot frying pan until golden brown, combine with the mushrooms and wait until everything is ready. The liquid that appears should be completely boiled down.
- 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.
- 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:
- Chop the mushrooms and onions well, place them in a frying pan and fry until a beautiful golden brown color appears.
- 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:
- Unlike other recipes, this one requires you to simmer the vegetables so that the liquid released does not evaporate.
- Chop the onions and mushrooms, place in a frying pan over low heat, cover with a lid and cook for about 15 minutes. If necessary, add a little water to the pan to prevent the contents from burning.
- Add sour cream and continue cooking for another 7 minutes. Add the selected spices.
- 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 spoons 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:
- 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.
- 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.
- 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:
- Chop the onion into small pieces and fry in a hot frying pan until golden brown.
- We also add mushrooms, which do not need to be defrosted in advance. Cover with a lid and simmer for about three minutes.
- 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.
- Turn off the stove, add butter and use a blender to puree the mixture.
Required Products:
- three spoons of lemon juice;
- about 30 grams of butter;
- 300 milliliters of broth;
- 200 grams of mushrooms;
- spices to taste;
- three spoons of flour.
Cooking process:
- First, wash the mushrooms well and cut them into small pieces. You can even grind them using a grater.
- 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.
- Pour in the specified amount of lemon juice, add flour. Mix everything thoroughly and season with any spices to your liking.
- 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.
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, 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 an appetizer - the basic recipe, which can be used as a basis for making 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 use wild mushrooms, it is better to blanch them before frying, but regular 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.
Every housewife dreams of surprising her family with a variety of delicious, hearty dishes. At the same time, it is not always possible to find time and energy after a working day, and the budget for these dishes leaves much to be desired. Mushroom sauce with sour cream is a great option for a quick, non-everyday whip up recipe. The sauce will decorate any side dishes (cereals, potatoes, pasta), and as a dressing for complex meat dishes, fish or poultry.
Minimum set of products:
- mushrooms (350 g);
- sour cream (120 gr);
- onion or green onion (1 piece);
- a couple of tablespoons of flour;
- spices (to taste).
Based on this list, you can experiment with the products you have in your kitchen. Replace the sour cream base with cream or yogurt, and the mushroom component of the sauce with any type of mushroom. These simple manipulations will allow you to diversify the dish to suit any taste preferences of your family.
The cooking options are very diverse and are limited solely by the list of ingredients and the imagination of the housewife. You can buy mushrooms in a store or market, or maybe you can collect them yourself, the main thing is that you are confident in them.
To prepare a delicious mushroom sauce, forty minutes and basic ingredients in the refrigerator are enough, but this dish will pleasantly surprise your family and friends. The mushroom note of the sauce can be emphasized with natural spices and do not skimp on sour cream, then your culinary abilities will be beyond praise.
In addition to the sour cream base, mushroom sauce may contain grated cheese, tomatoes, herbs, a couple of tablespoons of dry wine, and garlic.
Delicious spaghetti sauce in half an hour
- mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
- hard cheese 100 gr;
- a couple of medium onions;
- a few cloves of garlic;
- butter or sunflower oil 100 g;
- Art. spoon of flour;
- not very thick sour cream 150 g;
- greens (dill, parsley);
- salt, pepper, mushroom seasoning to taste.
Prepare mushroom sauce for spaghetti with sour cream:
- We rinse the mushrooms well under the tap, thoroughly rinsing under the caps, as most of the dirt accumulates there.
- Cut into strips, slices or cubes at your discretion and boil, lowering them into boiling water for five minutes. Then, using a colander, remove the mushrooms from the boiling water and let them dry thoroughly.
- Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place the onion in a frying pan, oil and sauté over low heat until half cooked. Then add the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
- Mix sour cream and flour and pour into a frying pan, add salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings of hard cheese. Stir constantly until the cheese is completely dissolved. The mushroom aroma of the sauce combined with a hint of cheese will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish. Bon appetit!
Oyster mushroom sauce with sour cream
Oyster mushrooms in their biological composition are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and due to their low calorie content they are also used in diets. When prepared correctly, the taste is in no way inferior to other types of mushrooms, and the cost is pleasantly pleasing.
To prepare we need:
- oyster mushrooms 400-600 g (without roots);
- medium fat sour cream 200 g;
- onion;
- olive oil;
- greenery;
- salt, ground pepper.
Cooking steps:
- We prepare the oyster mushrooms; to do this, the roots must be cut off, the rest must be washed and dried.
- We cut oyster mushrooms in a way convenient for you: into strips, cubes, slices.
- We clean the onion and chop it for sautéing.
- Heat the olive oil in a cast iron frying pan and add the onion.
- When the onion is almost ready, throw the mushrooms into the pan. After about 15 minutes, all the liquid will evaporate from them, do not overcook, otherwise they may become tough.
- Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!
If the oyster mushroom sauce has become too thick, you can add milk or water to the mushroom sauce itself or along with sour cream. If, on the contrary, it is too liquid, then a couple of tablespoons of flour, then stir and simmer for another 10 minutes. Delight your loved ones with a new delicacy!
Watch the video recipe using cream:
Recipe for porcini mushrooms with tomatoes and without flour
Sauce with tomatoes and sour cream is perfect for preparing porcini mushrooms. The highlight is the addition of fresh tomatoes and garlic; together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. A very interesting, tasty and unusual recipe.
We will need:
- 450-600 grams of porcini mushrooms;
- 350 g fresh tomatoes;
- one large onion;
- several (1-3) cloves of garlic;
- sour cream, 4 tablespoons;
- vegetable or butter for frying.
Quick, step-by-step preparation of the sauce:
- Cut the peeled, washed boletus mushrooms into medium-sized slices.
- We also clean the onion and garlic and chop it finely.
- Pour oil into a frying pan and heat it well.
- First, fry the garlic, then the onion separately.
- Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
- Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed into a puree with a spoon.
- Place tomato puree and sour cream in a frying pan, add salt and pepper, and simmer for 15 minutes at medium temperature.
- At the end, add the fried garlic and herbs, the sauce is ready.
Sour cream sauce with mushrooms for pasta
Mushrooms can be an excellent side dish for pasta; to do this, just prepare mushroom sauce with sour cream according to this recipe. Moreover, the sauce will have time to prepare while the pasta is cooking.
It’s very easy to learn how to cook, just watch the video recipe:
Honey mushroom sauce with sour cream
To prepare mushroom sauce with sour cream, we will use a simple recipe. We need:
- fresh honey mushrooms;
- medium fat sour cream;
- onion, maybe green;
- butter;
- dill;
- salt pepper.
Stages of creating the sauce:
- Prepare honey mushrooms: wash, peel, cut off the tip of the stem and the cuff.
- Forest heroes must first be boiled for half an hour and rinsed again.
- Fry the mushrooms in butter, add the onion.
- Simmer honey mushrooms with onions until the onions are transparent.
- Add sour cream, spices (salt, pepper) and half the herbs to the mushrooms.
- Simmer until the mixture is completely cooked and homogeneous.
- Decorate the dish with the rest of the greens.
Video instructions for preparing honey mushrooms in sour cream without herbs
Dried mushroom sauce recipe
The principle of preparing mushroom sauces is almost the same, the only thing is that it takes more time to prepare from dried mushrooms and you should not experiment with liquid sour cream. The mushrooms must be pre-soaked, and the duration of cooking from dry mushrooms for sauce with sour cream increases to 6 hours. But we get a more flavorful dish at any time of the year, since mushrooms can be stored dried for a very long time.
Ingredients:
- dried mushrooms, such as are available – 50-100 g;
- sour cream of any fat content – 250 g;
- onion – 100 gr;
- flour for thickening – 40 g;
- butter – 70 g;
- spices.
Learning to cook a dish:
- Well-washed mushrooms must be soaked for 3-4 hours in warm water.
- After this, put on fire and cook for one hour without adding any spices.
- When the mushrooms are cooked, they need to be finely chopped and the broth strained; we will need it later.
- We clean, cut the onion into half rings and fry in butter.
- Add the chopped mushrooms to the onion and simmer for another 10 minutes.
- Prepare the gravy: take a decoction of dried mushrooms 200 ml, add flour, salt, ground pepper, pour sour cream and add to the mushrooms. Simmer for 5-7 minutes.
- Decorate with herbs and serve along with a side dish.
Instructions for preparing a dish with dry mushrooms in video format:
Mushroom julienne sauce
The julienne sauce will highlight the dish itself, and the sour cream sauce with mushrooms will also add satiety. It can be used with meat, mushroom, chicken julienne and even with seafood julienne. The main difference of this sauce is the fine cutting of all ingredients; it should subtly highlight the flavor of the main dish, and not overshadow it.
Main ingredients:
- mushrooms of any kind;
- sour cream, not too thick;
- bulb;
- salt;
- white pepper;
- turmeric;
- vegetable oil or butter;
- dill.
- Finely chop the mushrooms into strips and fry in oil until the moisture evaporates.
- Grind the ginger on a fine grater, squeeze, add all the spices and 100 ml of water, mix thoroughly.
- Pour oil into a frying pan and fry finely chopped onion in it. Add the ginger mixture to it and simmer for 15 minutes.
- Add mushrooms, dill, sour cream. Stir, bring to a boil and the masterpiece is ready.
Recipe for tender sour cream sauce from frozen mushrooms
Mushroom sauce made from frozen mushrooms, seasoned with sour cream, is in no way inferior to its fresh counterparts. Frozen mushrooms can be stored for a long time, which allows them to be eaten all year round. There are nuances only in proper defrosting.
Product set:
- frozen mushrooms – 500-600 g;
- three onions;
- cream – 300-400 ml;
- butter – 40 g;
- a tablespoon of sugar;
- dry white wine – 150 ml;
- ground pepper and salt;
- bunch of dill.
Step-by-step cooking recipe:
- In order to defrost the mushrooms, you need to fill them with lukewarm water for a few minutes. Then drain the water and dry the mushrooms.
- Heat a frying pan with butter. Peel, cut and fry the onion. Then add 50 ml of wine to it and cook until completely evaporated.
- In a separate frying pan, fry the mushrooms over medium heat to quickly evaporate the moisture. When the mushrooms begin to turn golden, add wine and a spoonful of sugar. The mushrooms should absorb the wine.
- After this, add onions, cream, and spices to the mushrooms. Simmer until boiling, turn off, sprinkle the finished dish with herbs when serving.
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- 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
Note! 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 thinness 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 have been used in Russian national cuisine for centuries. They contain many vitamins and minerals, they are very filling, aromatic and tasty. Dried mushrooms smell especially special 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 heat it in a 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 vaguely resembles paste in taste.
