Mushrooms in creamy mustard sauce

Mushrooms with creamy mustard sauce are a quick choice when I want something warm, filling, but without too much hassle. I make this recipe quite often, especially when I have mushrooms that need to be used. There’s no need for fancy ingredients; everything is pretty straightforward, and the cooking time is short. What I like is that the sauce remains quite smooth without being heavy, and the flavor of the mushrooms doesn’t get lost.

Quick Info

Total time: 20-25 minutes
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Servings: 2
Difficulty: easy
Recipe type: quick lunch or side dish

Ingredients

200 g mushrooms (champignon or whatever you have on hand)
2 garlic cloves
100 ml white wine
2-3 teaspoons mustard (depending on how strong you want the taste)
50 ml sour cream
salt
white pepper
oil

Preparation method

1. Wash the mushrooms, clean them of any dirt, and slice them. I usually don’t cut them too thin so they stay a bit crunchy at the end.

2. In a frying pan, add a little oil (about a tablespoon, you don’t need much), let it heat over medium heat, then add the sliced mushrooms.

3. Sprinkle salt over the mushrooms from the start – this way they will release water quickly and will cook in their own juice instead of frying.

4. After 2-3 minutes, when the mushrooms start to release water, peel the garlic, chop or crush it, and add it to the pan. Let it cook together with the mushrooms.

5. When the liquid released by the mushrooms has evaporated almost completely (about 7-8 minutes, depending on the type of mushrooms), gradually add the white wine, stirring gently with a wooden spoon. Add the wine little by little, not all at once.

6. In a small bowl, mix the sour cream with the mustard separately until the mixture is smooth.

7. When the wine has reduced and the mushrooms are tender, add the sour cream and mustard mixture. Stir gently so the sour cream doesn’t curdle, keeping it on low heat.

8. Season with salt and white pepper to taste.

9. Let everything cook on low heat for another 2-3 minutes, just to thicken the sauce and heat everything up.

10. Serve immediately, warm.

Why I make this recipe often

It’s quick to prepare and doesn’t require many ingredients. It’s tasty as a main dish but also works as a side. It’s easily adaptable, and the sauce is suitable for any mushrooms. It’s the kind of recipe I can make without a lot of dirty dishes.

Tips and variations

Tips

- Adding salt early helps the mushrooms release water and prevents them from burning.
- If you use cream with a higher fat content, the sauce will be creamier and more stable.
- The mushrooms shouldn’t be stirred too often so they don’t get crushed.

Substitutions

- The sour cream can be replaced with plant-based cream if you want a vegan/lactose-free option.
- If you don’t have white wine, it’s fine to skip it, but you’ll need a bit of lemon juice for acidity, to taste.
- The mustard can be classic or Dijon, depending on what you have on hand.

Variations

- You can add herbs (a bit of thyme or chopped parsley) at the end, but they are not mandatory.
- It also works with oyster mushrooms, adjusting the cooking time.
- For a thinner sauce, add 1-2 tablespoons of water or a bit of milk.

Serving ideas

- As a side dish for meat or fish.
- On a slice of toasted bread, as quick bruschetta.
- Next to rice, pasta, or boiled potatoes.

Frequently asked questions

1. What type of sour cream do I use for the sauce?
I usually use cooking cream with 20-30% fat, so it doesn’t curdle when boiled. Regular sour cream works too, but it shouldn’t be too sour.

2. What white wine is suitable?
Dry or semi-dry wine, not sweet. I use whatever I have opened already; it doesn’t need to be expensive.

3. Can I make the recipe without wine?
Yes. You can skip the wine and add a splash of lemon juice at the end for a bit of acidity.

4. Does the recipe work with any type of mushrooms?
It works with other types of mushrooms too; just adjust the cooking time if they are thicker or more fibrous.

5. Can I use Dijon mustard?
Yes, but the flavor will be a bit more intense and slightly spicy.

Nutritional values

The values are estimated, for one serving (half of the above quantities):

Calories: ~150 kcal
Proteins: 4-5 g
Fats: 9 g
Carbohydrates: 7-8 g

The value varies depending on the sour cream used and how much oil you add.

Storage and reheating

Mushrooms with mustard sauce can be stored in the fridge in a covered container for up to 2 days. When reheating on low heat, stir frequently. The sauce may thicken when cold, but this can be resolved with a tablespoon of water or milk added when reheating. However, they are best fresh, right after cooking.