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Mushrooms stewed in sour cream in a frying pan

Mushrooms Braised in Sour Cream

Fragrant, appetizing, and absolutely delicious — perfect for dinner! Mushrooms braised in sour cream in a skillet are one of those can't-miss flavor combinations. The sour cream cooks down into a rich, deeply mushroomy sauce. You can make the dish with either fresh or frozen mushrooms.

katushafin

Recipe author

Mushrooms stewed in sour cream in a frying pan

Composition / ingredients

Servings:

Frozen mushrooms

500

Sour cream

150

Onion

Vegetable oil

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 69 % 9 g

Carbohydrates 15 % 2 g

99 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you braise mushrooms in sour cream in a skillet? Gather your ingredients. For this recipe I used a mix of frozen wild mushrooms, but you can use fresh mushrooms — wild or button. Choose a good-quality, natural 20% sour cream with no vegetable-fat additives.
Step 2:

Rinse the mushrooms well. It's fine if they haven't fully thawed — they'll finish thawing in the skillet as they cook. If yours were frozen whole, you'll need to wait for them to thaw and then cut them into small pieces.
Step 3:

Peel the onion and cut it into quarter-rings, or small dice — it doesn't really matter.
Step 4:

Heat a couple of tablespoons of vegetable oil in a skillet over low heat and sauté the onion until translucent.
Step 5:

Once it is, add the mushrooms to the onion in the skillet. Season with salt and pepper, and add any other seasonings you like.
Step 6:

Braise the mushrooms — the time depends on the variety, as some need longer than others. I braised mine, covered, over low heat for 20 minutes. Then add the sour cream.
Step 7:

Stir well and let it cook for another couple of minutes. You can add a splash of hot water if you'd like a thinner sauce. Serve the mushrooms hot — mashed potatoes, buckwheat, or pasta all make great sides. Enjoy!

Porcini are the tastiest here, of course. Other wild mushrooms like boletes work well too, and chanterelles come out both delicious and pretty. If you don't have wild mushrooms on hand, use button mushrooms in sour cream instead.
This recipe works beautifully with fresh (rather than frozen) mushrooms — there are just a few extra steps first. Start by cleaning off any dirt and grit. It's best not to wash mushrooms; just wipe them with a cloth to remove debris, since they soak up water like a sponge and lose flavor when rinsed. Next, cut them up, discarding any wormy ones. Then boil the mushrooms first — this draws out any harmful substances they may have picked up growing in the wild. (This is why button and oyster mushrooms are fried straight away, or even marinated and eaten nearly raw, rather than boiled.) Only after this pre-cooking should the mushrooms be fried as in this recipe. Adding thyme while frying is delicious, and dill pairs well with them too.
For tips, tricks, and everything else worth knowing, it's worth reading up on how to keep cream and sour cream from curdling in a cream sauce.
Fry with an oil that has a high smoke point. Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Most unrefined oils have a low smoke point: they carry a lot of unfiltered organic particles that scorch quickly. Refined oils tolerate heat better and smoke at higher temperatures. Whenever you're roasting, frying, or grilling, reach for a high-smoke-point oil. Common choices include refined sunflower, olive, and grapeseed oil.
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.