Mushrooms in Sour Cream Sauce (Skillet)
Wonderfully tasty, appetizing, and juicy — a great main! Mushrooms in sour cream sauce can be served on their own, as an appetizer, or with any side or salad. I make them with slippery jacks, but any mushroom works, including button mushrooms. And by the way, they're a great side for meat, too!
Cooking method
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Step 1:
How do you make mushrooms in sour cream sauce in a skillet? Get your ingredients ready. I'm using wild mushrooms (I had slippery jacks), but you can use button mushrooms, which cook faster. The sour cream is 20% fat. Use more or less onion as you like. Have a good skillet ready.
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Step 2:
Soak the mushrooms in cold water first, then pick them over for debris and rinse under running water. Cut them into rough pieces. You can boil them first in salted water for 10 to 15 minutes. Heat the vegetable oil in your skillet, add the mushrooms, and fry for 15 to 20 minutes over medium heat, stirring constantly.
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Step 3:
Peel the onion and cut it into half-moons. Add the onion to the mushrooms with a little salt and pepper and stir. Cover the skillet and braise for about 20 to 40 minutes, depending on your stove.
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Step 4:
Stir the mushrooms often so they don't scorch but also don't lose their shape. When they're nearly done, start on the sauce.
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Step 5:
In a saucepan or heavy-bottomed skillet, melt the butter, add the sifted flour, and cook until pale cream-colored. Pour in the water (boiled is best) and whisk well so there are no lumps.
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Step 6:
Pour the resulting liquid over the mushrooms, add the sour cream, and stir everything together well. Taste for salt and pepper, adding more if needed. Braise the mixture over low heat for 2 to 3 minutes. For a thicker sauce, braise at least 10 minutes — again, go by your stove.
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Step 7:
Serve the wild mushrooms in sour cream sauce hot. They stand on their own as a dish, and they also pair well with boiled potatoes and fresh herbs.
- Use an oil with a high smoke point for frying! All oils are only good up to a certain temperature — the smoke point, where the oil starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have low smoke points; they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have higher smoke points. If you're cooking in the oven, in a skillet, or on the grill, make sure to use a high-smoke-point oil. The most common ones are refined sunflower, olive, and grapeseed oil.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Butter - 23 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Pepper - 26 kcal/100g
