Creamy Mushrooms in Sour Cream Sauce

 

Mushrooms in sour cream is a classic Eastern European-inspired dish that’s rich, earthy, and incredibly easy to prepare. Tender mushrooms are sautéed with onions and garlic, then simmered in a velvety sour cream sauce. This comforting dish can be served as a main course with grains or potatoes or as a side with meat or poultry. It’s budget-friendly, quick, and full of flavour—perfect for a cosy dinner any night of the week.

Ingredients:

• Servings: 2–3400 g fresh mushrooms (button or cremini), sliced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 200 ml sour cream (full-fat for best results)
• Salt and black pepper to taste
• Fresh parsley for garnish
• Optional: a splash of white wine or lemon juice for brightness

Instructions:

• Heat the olive oil or butter in a large skillet over medium heat.
• Add the chopped onion and sauté for 3–4 minutes until soft and slightly golden.
• Stir in the minced garlic and cook for another 30 seconds.
• Add the sliced mushrooms and cook for 7–8 minutes, stirring occasionally, until they release their moisture and start to brown.
• Season with salt and pepper to taste. (Optional: add a splash of white wine or lemon juice at this stage and let it cook down slightly.)
• Reduce the heat to low. Stir in the sour cream and mix until all the mushrooms are coated in the creamy sauce.
• Let it simmer gently for 2 to 3 more minutes. Do not boil, or the sour cream may curdle.
• Garnish with fresh parsley and serve warm.

This dish pairs beautifully with mashed potatoes, rice, pasta, or a slice of crusty bread. For a heartier meal, you can add cooked chicken or beef strips to the sauce.