Skillet Mushrooms in Low-Fat Sour Cream
A quick, appetizing hot mushroom dish! Mushrooms in sour cream are a favorite for their tender, springy slices, pleasant creamy flavor, and gentle hint of spice. But not everyone can eat them often, thanks to how rich they are. I found the fix — low-fat sour cream!
Cooking method
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Step 1:
How do you make skillet mushrooms in low-fat sour cream? Gather mushrooms of any size along with the rest of the ingredients. Here I used ground black pepper and pure asafoetida to add an oniony flavor. A word about the sour cream: I used the lowest-fat kind I could find, since the whole point was to lighten the dish. Plain unsweetened yogurt works too.
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Step 2:
Rinse and clean the mushrooms, trimming the very end of each stem to freshen the cut, and cut away any bruised or dirty spots. Don't drag out the process, and definitely don't soak the mushrooms — they'll soak up water like a sponge, and you don't want that. Slice the cleaned mushrooms thin.
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Step 3:
Heat the vegetable oil in a skillet. Add the sliced mushrooms and cook, stirring with a spatula, for about 10 minutes over medium-high heat. You don't want them to brown heavily — the main goal is to cook off most of their moisture.
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Step 4:
Once most of the moisture has cooked off, add the low-fat sour cream (or yogurt), salt, and spices, bring to a boil, and take the pan off the heat. Keep in mind that low-fat sour cream tends to curdle — don't worry, that's expected. The sauce will look a little looser, but it's every bit as tasty and, of course, lighter. Serve the mushrooms right away, straight from the pan.
- Skillet mushrooms in sour cream can be served on their own, as a side for meat or chicken, or as a filling for savory pastries. They're great for dinner because they cook so fast. Thyme works especially well here, fresh or dried — either is fine. Toss in a sprig or two and pull them out before serving, or just add the leaves stripped off the stems.
- This dish is best served with steamed rice, mashed potatoes, buckwheat, or pasta. It's excellent both hot and chilled.
- Use an oil with a high smoke point for frying! Every oil is good only up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered organic particles that scorch quickly. Refined oils hold up better to heat and have a higher smoke point. If you're cooking in the oven, on the stovetop, or on the grill, make sure to use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
- Buy fresh, medium-sized mushrooms that are snowy white, with no spots, damage, or musty smell. They shouldn't feel slimy. Rinse them well under warm or cold running water to remove any grit, and cut out any bad spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling at all — a good rinse is enough. Larger ones are best peeled of their thin skin.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream of 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Champignons - 24 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
