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Mushrooms in sour cream with garlic in a pan

Mushrooms in Sour Cream with Garlic

Fast, easy, and delicious! Tender mushrooms simmered in a creamy sour cream sauce. These sour cream and garlic mushrooms are great served hot or cold. Serve them as a main dish, or use them as a filling or a component in salads.

Natalia Tsybulskaya

Recipe author

Mushrooms in sour cream with garlic in a pan

Composition / ingredients

Servings:

White mushrooms

400

Sour cream

200

Garlic

Onion

Ground coriander

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 63 % 10 g

Carbohydrates 19 % 3 g

113 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you cook mushrooms with sour cream in a skillet? Gather all your ingredients. Keep in mind that you can use any mushrooms here, not just white button mushrooms — seasonal wild mushrooms work too, as do year-round varieties like oyster mushrooms.
Step 2:

Peel the onion and cut it into cubes.
Step 3:

Heat the vegetable oil in a skillet. Any neutral vegetable oil works, but be sure to use a refined one — only refined oils hold up to the heat of frying.
Step 4:

Rinse the mushrooms well and slice them thin.
Step 5:

Add the mushrooms to the onion and cook everything together for about 10 minutes. All the liquid should cook off.
Step 6:

Stir all the seasonings into the sour cream. Any fat content will do, as long as it's real sour cream.
Step 7:

Add 50 ml (about 3 tablespoons) of water to thin the sour cream sauce.
Step 8:

Pour the sauce into the skillet.
Step 9:

Simmer for about 10 minutes, until the sauce thickens.
Step 10:

Peel and mince the garlic, then add it to the skillet. I put the cloves through a garlic press, but you can grate them on a fine grater or chop them with a knife.
Step 11:

Stir and serve. Enjoy!

Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any way you like (for example, in the microwave on the appropriate setting — check your appliance's manual) and drain off the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Rinse dried mushrooms well, since they aren't washed before drying, then soak them in cold water for at least 2–3 hours.
Buy fresh, medium-size mushrooms that are snowy white with no spots, damage, or off smell. They shouldn't feel slimy. Rinse them thoroughly under warm or cold running water to remove any dirt. Trim away any bruised spots. Tiny mushrooms under an inch don't need to be peeled at all — just rinse them well. For larger mushrooms, it's worth peeling off the thin skin from the caps.