Mushrooms with sour cream
Today I cooked mushrooms with sour cream again, and just like last time, no one managed to plate them nicely. The kids dove right into the pan, and I was left with a big spoon that I barely got to lick at the end. The first time I made the recipe, I added too little garlic, and everyone said it was "missing something." Since then, I’ve been generous with a few good cloves, and I don’t make that mistake anymore. The key is not to rush, let them cook on low heat, and let them do their thing.
Time: about 35-40 minutes total (including washing the dishes at the end, maybe a bit more). Servings: 4, or 2 if you eat heartily after a busy day. It’s nothing complicated, even if it’s your first time cooking. The only risk is forgetting them on the heat or not stirring enough when you add the sour cream.
Ingredients – measured "by eye," but also with a scale so no one asks me how much is needed:
500 g fresh white champignon mushrooms (sometimes I’ve used brown ones too; it doesn’t matter as long as they’re fresh)
one medium onion (about 120-130 g, something like that, for sweetness and flavor, not to overpower everything)
4-5 cloves of garlic (I don’t skimp, but you can use less if you don’t like it strong)
2-3 tablespoons of oil (sunflower or even olive oil, just not one with a strong taste)
400 g sour cream (cooking or regular, with 20-30% fat – the low-fat kind has curdled on me a few times, so I don’t recommend it)
2 heaping tablespoons of flour (about 40 g, to thicken the sauce without making it too dense)
300 ml water (to help with cooking and make the sauce fluid enough)
salt (about a teaspoon, to taste)
black pepper (about half a teaspoon or to your liking)
fresh parsley (optional, for garnish and a bit of freshness)
What each ingredient does: the onion and garlic provide the base flavor; the mushrooms are the "meat" of the dish; the oil helps brown the onion; the sour cream and flour turn everything into a creamy, thick sauce; the salt and pepper enhance the flavor, and the parsley adds color if you feel like it.
Preparation method
1. I prepare everything within reach. If the mushrooms are dirty, I clean them with a damp cloth, not with too much water, as they absorb it like sponges. If they’re particularly stubborn, I rinse them quickly under running water, then dry and slice them fairly thin, about 3-4 mm. I chop the onion finely, not as small as for a stew, so that big pieces aren’t noticeable. I slice or crush the garlic, depending on my mood that day.
2. I heat the pan (or a heavy-bottomed pot) over medium heat, pour in the oil, then add the onion and garlic. I let them soften for about 2-3 minutes. If it seems like they’re browning too quickly, I turn down the heat a bit; I just want to soften them enough so they don’t crunch when you eat.
3. I add the sliced mushrooms. At first, they seem like a lot and don’t fit, but as they cook, they reduce to about half. I don’t add salt now because they’ll release too much water; I prefer to wait.
4. I stir occasionally for about 4-5 minutes. When the mushrooms have released their moisture and there’s liquid in the pan, I pour in about 300 ml of water (or enough so it doesn’t cover everything). Now I let them simmer without a lid for about 10-15 minutes. I stir occasionally. I’m not in a hurry; I want the liquid to reduce well.
5. In the meantime, I prepare a bowl and mix the sour cream with the flour. I add the flour gradually and stir to avoid lumps – if you want to be sure it turns out well, you can dissolve the flour in a tablespoon of water first, then add it to the sour cream. I mix until there are no lumps left.
6. When the liquid in the pan has reduced almost completely and the mushrooms are tender, I add salt and pepper. Then I pour in the sour cream and flour mixture. Now I make sure to stir well so nothing sticks to the bottom. I let it simmer on low heat for 3-4 minutes to thicken the sauce. If it seems to thicken too much, I add a splash of hot water.
7. I taste for salt and pepper to see if it needs more. Finally, if I have parsley, I quickly chop some leaves and sprinkle them on top. I let it sit for 5 minutes with the lid on to let the flavors meld.
Done, it never lasts long on our stove. Usually, we eat it straight from the pot, especially if there’s warm polenta on the table. I’ve also tried it with toasted bread, and it’s great because it absorbs the sauce.
Why do I make this recipe often? First of all, because it doesn’t require much effort – I don’t have to chase after fancy ingredients or spend hours in the kitchen. I make it especially when I crave something quick and creamy without meat. It works in both summer and winter, for lunch or dinner. It also helps when I’m fasting (without sour cream, see below). Plus, you can make a large batch, and it tastes even better the next day, so I don’t have to cook again. The kids often ask for it because they love mushrooms, and no one refuses it with polenta on the side.
Tips, variations, and serving ideas
Useful tips:
- Don’t wash the mushrooms in too much water, as they become spongy and lose flavor. If they’re really dirty, rinse them quickly but dry them afterward.
- Don’t add salt at the beginning over the mushrooms; do it after they’ve released their juices, or they’ll be watery and tasteless.
- If you’re worried about lumps from the flour, you can dissolve it separately in water before mixing it with the sour cream.
- I’ve had the sauce curdle with thin sour cream or 10% fat – I don’t recommend it; it’s better to use one with at least 20%.
- Keep the heat low after adding the sour cream. If it boils too hard, it will stick or curdle.
- If you like a richer taste, you can add a tablespoon of butter at the beginning with the oil.
Substitutions and adaptations:
- For a gluten-free version: instead of flour, you can use cornstarch (about 20 g). It dissolves perfectly and doesn’t affect the taste.
- For a lighter version: use light sour cream (but there’s a risk it might curdle) or very fatty Greek yogurt. It won’t be as creamy, but it works.
- For fasting: skip the sour cream, use plant milk with starch, or use plant-based sour cream (like cashew, if you like the taste). I’ve tried it with soy milk; it didn’t impress me, but it’s doable.
- If you don’t have fresh mushrooms, you can try canned ones, but they need to be drained very well and cooked for less time; otherwise, they’ll turn mushy.
- Red onion instead of white gives a sweeter flavor, which works well if you want a more intense aroma.
Variations:
- A bit of fresh dill instead of parsley if you like it.
- If you enjoy spicier flavors, you can add a pinch of chili flakes.
- With some bacon sautéed at the beginning if you’re not fasting – I won’t say it’s bad; it turns out very hearty.
- A version with a splash of white wine poured over the mushrooms as they cook down, for those who want an extra flavor boost.
Serving ideas:
- The classic: with warm, soft polenta that collects the sauce.
- With toasted bread, lightly rubbed with garlic – it’s something entirely different, especially if eaten cold the next day.
- Next to a salad of tomatoes or cucumbers to balance the rich sauce.
- I’ve also tried it as a filling in a savory crepe, and it works perfectly.
- For drinks, it pairs well with a light beer or a glass of dry white wine, but honestly, I most often eat it with cold water and don’t feel the need for anything else.
- If you want something more substantial, pair it with a piece of fresh cheese or telemea.
Frequently asked questions
1. What kind of sour cream is best? If you want to avoid curdling, use cooking sour cream or one with over 20% fat, the thicker kind. With the thin, cheap kind from the store, the sauce can curdle when boiling, especially if it boils hard or if you add the flour directly.
2. Can I use frozen mushrooms? Yes, I’ve tried. However, they need to be thawed beforehand and drained well; otherwise, too much liquid will come out, and the sauce won’t thicken. At the end, if necessary, you can thicken with extra flour or cornstarch.
3. What can I substitute for flour? I’ve tried with starch (corn or potato), and it works very well, especially for those with gluten intolerance. Just dissolve it in cold water before adding it to the pan.
4. Can it be made without onion or garlic? Theoretically yes, but it loses a lot of flavor. If you can’t tolerate onion, you can just use garlic. Without both, it turns out bland.
5. How do I store it in the fridge and for how long? I keep it for 2 days in a container without changing its taste or texture. After 2 days, the sauce becomes a bit thick and isn’t as good, but it’s still edible.
6. Can I reheat it in the microwave? Yes, but if it’s too thick, add 1-2 tablespoons of water and stir after taking it out of the microwave. Ideally, you should reheat it on the stovetop over low heat.
7. Does it smell strong when cooking? Not necessarily. If you don’t burn the onion and don’t use too much garlic, it smells good, but it doesn’t linger in the house for hours like other onion dishes.
Nutritional values (approximately, for a normal adult serving – 1/4 of the recipe):
Calories: about 300-350 per serving, depending on the sour cream
Fat: 18-20 g (from sour cream, mushrooms, and oil)
Protein: 7-8 g (from mushrooms, sour cream)
Carbohydrates: 20-25 g (from flour, onion, mushrooms)
If you make it with plant-based or light sour cream, the fat and calories decrease, but so does the flavor. The mushrooms themselves are low in calories and provide some good fiber. The sour cream is the "heavy" part, but in this portion, no one will scare you. It’s not a calorie bomb, especially if you eat it with polenta, which has carbohydrates but keeps you full.
How to store and reheat
I put it in a container with a lid in the fridge. It doesn’t last more than two days because the sour cream starts to "ferment" and doesn’t taste good anymore. If the sauce thickens, when reheating (on the stovetop or in the microwave), I add a few tablespoons of water or milk and stir gently over low heat until it thins out again. Don’t boil it hard, as you risk curdling the sour cream. I admit, I also like it cold, especially on a slice of toasted bread, so I don’t complicate things too much with reheating.
That’s the story with mushrooms and sour cream. It never lasts long in our house, and if it ever makes too much, I always find volunteers to take some for lunch the next day at work.
Mushrooms are cleaned, washed, and sliced. The onion is finely chopped, as is the garlic. I used about 4-5 cloves of garlic. In a pan, we put a tablespoon of oil and then add the onion and garlic. We let them sauté a bit until the onion softens, then add the mushrooms. We mix and then add about 300ml of water. We prepare the sour cream in which we put the 2 tablespoons of flour. After the water has reduced, we add salt and pepper, and then we add the sour cream mixture with flour. We let it simmer for a few minutes, check the taste, and it’s ready! I served it with polenta... nothing would have matched better! You can also add parsley. I once served it with toasted bread; I found the combination interesting. I like to eat this dish even cold.
Ingredients: 500 g mushrooms, 1 onion, garlic, salt, pepper, oil, 400 g sour cream, 2 tablespoons of flour
