Oyster Mushrooms in Sour Cream Sauce

Cooking method

1. Step 1:

   

   To make oyster mushrooms in sour cream, get everything ready: oyster mushrooms (fresh, firm, and springy), fresh sour cream of any fat content (what matters is that it's natural, fresh, and good quality), an onion, fine salt, any fresh herbs you like (optional), ground black pepper or other spices to taste, and a neutral-tasting vegetable oil.

2. Step 2:

   

   Heat the vegetable oil in a skillet (you can add a pat of butter too, to boost the creamy flavor of the finished dish). Peel the onion and slice it into thin half-moons. Add the onion to the hot oil and cook, stirring now and then, until translucent and golden.

3. Step 3:

   

   Rinse the oyster mushrooms and trim off any questionable spots where the clusters attach; you may need to rinse them more than once. Let the water drain off. Cut the mushrooms into medium slices — not too big, but don't chop them too fine either.

4. Step 4:

   

   Add the sliced mushrooms to the skillet with the fried onion and cook, stirring regularly, for about 20–25 minutes over medium heat. A good amount of moisture will cook off, and the mushroom slices will shrink noticeably and soften.

5. Step 5:

   

   When the mushrooms are nearly done, stir in the sour cream, fine salt, and ground black pepper or other spices to taste (Italian or herbes de Provence blends work great here). Stir, bring to a boil, and simmer for just a minute or two. Take off the heat.

6. Step 6:

   

   Add any fresh herbs you like to the finished dish. Serve the mushrooms hot or chilled — either way is delicious.