Creamy Mushroom Sauce with Sour Cream
Delicious, silky, and creamy — made with everyday ingredients! I make this mushroom and sour cream sauce with white button mushrooms, but you can use any mushrooms you like. Serve it over pasta, vegetables, grains, or fried or roasted meat and poultry. It tastes best served hot!
Cooking method
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Step 1:
How do you make mushroom sauce with sour cream? Start by gathering your ingredients. You can use any mushrooms, not just button mushrooms. Clean them ahead of time, then rinse and dry them. Peel the onion and cut it into small dice. Set a skillet over high heat, add the butter, and let it melt.
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Step 2:
Sauté the diced onion in the butter over medium heat until translucent. Stir it with a spatula as it cooks so nothing scorches. Adjust the heat to suit your stove.
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Step 3:
Trim the dried tip off each mushroom stem. Slice the mushrooms thin. Since we're making a sauce, you can chop them finer or even blitz them in a blender — your call — but I'd suggest doing that after they've been cooked.
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Step 4:
Add the mushrooms to the skillet and cook for about 5–7 minutes. Any liquid they release should cook off completely; mine gave off very little. Stir the mushrooms as they cook and stay close to the stove.
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Step 5:
Once the mushrooms are as golden as you like, stir in the flour and a pinch of ground nutmeg for aroma. Season with salt and pepper to taste. Mix the mushrooms thoroughly.
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Step 6:
Add all the sour cream and a splash of water to the mushrooms. Stir to combine. Bring the sour cream just to the first sign of a simmer (as soon as the first bubbles appear) and immediately pull the pan off the heat. Serve the sauce garnished with fresh herbs.
- The sauce comes out thick, with the tang of sour cream and a subtle note of nutmeg (just don't overdo it), and it's packed with mushroom flavor. If you prefer, you can purée the mushrooms in the finished sauce with an immersion blender, though I like it better when you can still feel the mushrooms in every bite. In place of all-purpose flour you can use any gluten-free flour — rice or quinoa flour, for example. It's also handy that you can adjust the thickness to taste, adding more water to thin it or less to keep it thick. Keep in mind this sauce is best made fresh (though it will keep in the fridge for a day or two just fine). Once it cools, a rather unappetizing thick skin forms on top, but it disappears when you reheat it. So it's best to make the sauce in small batches, just enough for the number of servings you need. Enjoy!
- To keep your eyes from stinging while you chop onions, rinse the onion and knife in cold water. Your cutting board won't hold on to the onion smell if you rub it with a lemon wedge before you cut.
- Buy fresh, medium-size mushrooms that are snowy white, with no spots, bruises, or off smell. They shouldn't feel slimy. Rinse them well under warm or cold running water to wash off any grit, and trim away any bad spots. Tiny mushrooms under 3/4 inch don't need peeling at all — just rinse them well. Larger button mushrooms are best peeled of their thin outer skin.
- For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can lend the dish an off, characteristic flavor.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 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
- Champignons - 24 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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Nutmeg - 556 kcal/100g
