Mushrooms and sour cream are one of the food unions of prisoners in heaven. Saturated with taste and aroma, mushrooms perfectly contrast with delicate, fatty and creamy sour cream. A stunning combination of flavors is a good company for any garnish 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;
- fatty sour cream - 150 ml.
Preparation
First, take care of preparing all the ingredients: clean the mushroom caps and shake off any stains from the legs with a dry cloth. Depending on the size, champignons can be cut into 4-8 pieces. Onions are cleaned and finely chopped, garlic is let through the press.
Having melted in сотейнкие oil, at first we pass on it the chopped onions of an order of 2-3 minutes, and then we add to it garlic and we wait for another half a minute. When garlic leaves the aroma, add mushrooms to it and wait until all the excess moisture from them evaporates. Season the base of our sauce and pour the wine. When 2/3 of the wine is also evaporated, pour a mixture of cream and sour cream into the frying pan, lower the heat and let the sauce boil for a couple of minutes until it thickens.
Sauce with mushrooms and sour cream
Ingredients:
- butter - 35 g;
- rosemary twig;
- champignons - 250 g;
- sour cream - 200 ml;
- grated cheddar - 80 g;
- garlic cloves - 2 pcs .;
- walnuts - 50 g;
- parsley.
Preparation
Melt the butter, fry it crushed (but not crushed!) Garlic cloves and rosemary leaves.
Flavor the fragrant oil and return it back to the clean frying pan, using for mashing the mushrooms. Once the mushrooms are let in moisture, season them, add sour cream with 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 to the table.
Mushroom sauce with sour cream - recipe
Ingredients:
- white mushrooms - 280 g;
- butter - 35 g;
- shallots - 50 g;
- garlic cloves - 2 pcs .;
- fatty cream - 200 ml;
- sour cream - 150 ml;
- pinch of dried thyme;
- grated Parmesan - 60 g;
- leaves of parsley.
Preparation
On melted butter, save shredded shallots with garlic and thyme for 2-3 minutes. Cut the peeled fresh white mushrooms (you can use dried ones, only after having soaked them), put them in a frying pan to fry and season with sea salt. After 5-6 minutes fill the mushrooms with a mixture of cream and sour cream, and then simmer on medium heat until thick. In the final, add grated cheese to the sour cream sauce and wait until it completely melts. Mix the sauce with the parsley leaves before serving.
Simple sauce from mushrooms with sour cream
For a snack - the main recipe, which can be taken as the basis for the preparation of sour cream sauce from any mushrooms. We stopped at the most accessible - champignons.
Ingredients:
- olive oil - 15 ml;
- a branch of fresh thyme;
- champignons - 200 g;
- sour cream - 200 ml;
- vegetable broth - 50 ml;
- flour - 5 g;
- green onions.
Preparation
First, warm up the oil and put a twig of thyme in it. When the thyme leaves the aroma, the branch can be removed, and the oil can be used for frying mushrooms. If you use forest mushrooms, then before roasting it is better to blanch them, but the usual store mushrooms can be fried immediately. When mushrooms are allowed to 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 appearance of a characteristic mealy taste in the finished sauce, and then pour the contents of the pan with broth and mix with the sour cream. Tomite the sauce over medium heat, waiting for the thickening.