How to make sour cream mushroom sauce. Recipe for classic sauce with sour cream and mushrooms

Every housewife dreams of surprising her family with a variety of delicious, hearty dishes. At the same time, it is not always possible to find time and energy after a working day, and the budget for these dishes leaves much to be desired. Mushroom sauce with sour cream is a great option for a quick, non-everyday whip up recipe. The sauce will decorate any side dishes (cereals, potatoes, pasta), and as a dressing for complex meat dishes, fish or poultry.

Minimum set of products:

mushrooms (350 g);
sour cream (120 gr);
onion or green onion (1 piece);
a couple of tablespoons of flour;
spices (to taste).

Based on this list, you can experiment with the products you have in your kitchen. Replace the sour cream base with cream or yogurt, and the mushroom component of the sauce with any type of mushroom. These simple manipulations will allow you to diversify the dish to suit any taste preferences of your family.

The cooking options are very diverse and are limited solely by the list of ingredients and the imagination of the housewife. You can buy mushrooms in a store or market, or maybe you can collect them yourself, the main thing is that you are confident in them.

To prepare a delicious mushroom sauce, forty minutes and basic ingredients in the refrigerator are enough, but this dish will pleasantly surprise your family and friends. The mushroom note of the sauce can be emphasized with natural spices and do not skimp on sour cream, then your culinary abilities will be beyond praise.

In addition to the sour cream base, mushroom sauce may contain grated cheese, tomatoes, herbs, a couple of tablespoons of dry wine, and garlic.

Delicious spaghetti sauce in half an hour

mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
hard cheese 100 gr;
a couple of medium onions;
a few cloves of garlic;
butter or sunflower oil 100 g;
Art. spoon of flour;
not very thick sour cream 150 g;
greens (dill, parsley);
salt, pepper, mushroom seasoning to taste.

Prepare mushroom sauce for spaghetti with sour cream:

We rinse the mushrooms well under the tap, thoroughly rinsing under the caps, as most of the dirt accumulates there.
Cut into strips, slices or cubes at your discretion and boil, lowering them into boiling water for five minutes. Then, using a colander, remove the mushrooms from the boiling water and let them dry thoroughly.
Peel and chop the onion as if for frying. If you like it bigger, it's up to you. Place the onion in a frying pan, oil and sauté over low heat until half cooked. Then add the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
Mix sour cream and flour and pour into a frying pan, add salt and pepper. Simmer for another five minutes, then add herbs, garlic and shavings of hard cheese. Stir constantly until the cheese is completely dissolved. The mushroom aroma of the sauce combined with a hint of cheese will leave an unforgettable impression, and the sour cream base will add thickness and volume to the dish. Bon appetit!

Oyster mushroom sauce with sour cream

Oyster mushrooms in their biological composition are rich in vegetable protein and vitamins. They can successfully replace meat for vegetarians, and due to their low calorie content they are also used in diets. When prepared correctly, the taste is in no way inferior to other types of mushrooms, and the cost is pleasantly pleasing.

To prepare we need:

oyster mushrooms 400-600 g (without roots);
medium fat sour cream 200 g;
onion;
olive oil;
greenery;
salt, ground pepper.

Cooking steps:

We prepare the oyster mushrooms; to do this, the roots must be cut off, the rest must be washed and dried.
We cut oyster mushrooms in a way convenient for you: into strips, cubes, slices.
We clean the onion and chop it for sautéing.
Heat the olive oil in a cast iron frying pan and add the onion.
When the onion is almost ready, throw the mushrooms into the pan. After about 15 minutes, all the liquid will evaporate from them, do not overcook, otherwise they may become tough.
Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!

If the oyster mushroom sauce has become too thick, you can add milk or water to the mushroom sauce itself or along with sour cream. If, on the contrary, it is too liquid, then a couple of tablespoons of flour, then stir and simmer for another 10 minutes. Delight your loved ones with a new delicacy!

Watch the video recipe using cream:

Recipe for porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is perfect for preparing porcini mushrooms. The highlight is the addition of fresh tomatoes and garlic; together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. A very interesting, tasty and unusual recipe.

We will need:

450-600 grams of porcini mushrooms;
350 g fresh tomatoes;
one large onion;
several (1-3) cloves of garlic;
sour cream, 4 tablespoons;
vegetable or butter for frying.

Quick, step-by-step preparation of the sauce:

Cut the peeled, washed boletus mushrooms into medium-sized slices.
We also clean the onion and garlic and chop it finely.
Pour oil into a frying pan and heat it well.
First, fry the garlic, then the onion separately.
Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed into a puree with a spoon.
Place tomato puree and sour cream in a frying pan, add salt and pepper, and simmer for 15 minutes at medium temperature.
At the end, add the fried garlic and herbs, the sauce is ready.

Sour cream sauce with mushrooms for pasta

Mushrooms can be an excellent side dish for pasta; to do this, just prepare mushroom sauce with sour cream according to this recipe. Moreover, the sauce will have time to prepare while the pasta is cooking.

It’s very easy to learn how to cook, just watch the video recipe:

Honey mushroom sauce with sour cream

To prepare mushroom sauce with sour cream, we will use a simple recipe. We need:

fresh honey mushrooms;
medium fat sour cream;
onion, maybe green;
butter;
dill;
salt pepper.

Stages of creating the sauce:

Prepare honey mushrooms: wash, peel, cut off the tip of the stem and the cuff.
Forest heroes must first be boiled for half an hour and rinsed again.
Fry the mushrooms in butter, add the onion.
Simmer honey mushrooms with onions until the onions are transparent.
Add sour cream, spices (salt, pepper) and half the herbs to the mushrooms.
Simmer until the mixture is completely cooked and homogeneous.
Decorate the dish with the rest of the greens.

Video instructions for preparing honey mushrooms in sour cream without herbs

Dried mushroom sauce recipe

The principle of preparing mushroom sauces is almost the same, the only thing is that it takes more time to prepare from dried mushrooms and you should not experiment with liquid sour cream. The mushrooms must be pre-soaked, and the duration of cooking from dry mushrooms for sauce with sour cream increases to 6 hours. But we get a more flavorful dish at any time of the year, since mushrooms can be stored dried for a very long time.

Ingredients:

dried mushrooms, such as are available – 50-100 g;
sour cream of any fat content – 250 g;
onion – 100 gr;
flour for thickening – 40 g;
butter – 70 g;
spices.

Learning to cook a dish:

Well-washed mushrooms must be soaked for 3-4 hours in warm water.
After this, put on fire and cook for one hour without adding any spices.
When the mushrooms are cooked, they need to be finely chopped and the broth strained; we will need it later.
We clean, cut the onion into half rings and fry in butter.
Add the chopped mushrooms to the onion and simmer for another 10 minutes.
Prepare the gravy: take a decoction of dried mushrooms 200 ml, add flour, salt, ground pepper, pour sour cream and add to the mushrooms. Simmer for 5-7 minutes.
Decorate with herbs and serve along with a side dish.

Instructions for preparing a dish with dry mushrooms in video format:

Mushroom julienne sauce

The julienne sauce will highlight the dish itself, and the sour cream sauce with mushrooms will also add satiety. It can be used with meat, mushroom, chicken julienne and even with seafood julienne. The main difference of this sauce is the fine cutting of all ingredients; it should subtly highlight the flavor of the main dish, and not overshadow it.

Main ingredients:

mushrooms of any kind;
sour cream, not too thick;
bulb;
salt;
white pepper;
turmeric;
vegetable oil or butter;
dill.

Finely chop the mushrooms into strips and fry in oil until the moisture evaporates.
Grind the ginger on a fine grater, squeeze, add all the spices and 100 ml of water, mix thoroughly.
Pour oil into a frying pan and fry finely chopped onion in it. Add the ginger mixture to it and simmer for 15 minutes.
Add mushrooms, dill, sour cream. Stir, bring to a boil and the masterpiece is ready.

Recipe for tender sour cream sauce from frozen mushrooms

Mushroom sauce made from frozen mushrooms, seasoned with sour cream, is in no way inferior to its fresh counterparts. Frozen mushrooms can be stored for a long time, which allows them to be eaten all year round. There are nuances only in proper defrosting.

Product set:

frozen mushrooms – 500-600 g;
three onions;
cream – 300-400 ml;
butter – 40 g;
a tablespoon of sugar;
dry white wine – 150 ml;
ground pepper and salt;
bunch of dill.

Step-by-step cooking recipe:

In order to defrost the mushrooms, you need to fill them with lukewarm water for a few minutes. Then drain the water and dry the mushrooms.
Heat a frying pan with butter. Peel, cut and fry the onion. Then add 50 ml of wine to it and cook until completely evaporated.
In a separate frying pan, fry the mushrooms over medium heat to quickly evaporate the moisture. When the mushrooms begin to turn golden, add wine and a spoonful of sugar. The mushrooms should absorb the wine.
After this, add onions, cream, and spices to the mushrooms. Simmer until boiling, turn off, sprinkle the finished dish with herbs when serving.

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Mushroom gravy is one of our favorites. The strong, persistent aroma and incomparable taste of mushroom sauce can correct the flaws of the main dish or make a boring dish completely unusual.

Mushrooms with sour cream are a fail-safe combination. The sour fermented milk product creates the “volume” of the sauce, and the mushrooms fill it with flavor.

General principles for preparing mushroom sauces with sour cream

The base of the sauce is made from fresh mushrooms. Champignons are the most commonly used because they are easily available at any time of the year. During the season, the sauce can also be prepared from wild mushrooms, which, when heat treated, hold their shape well and do not spread. If you have frozen mushrooms, those will do too.

Before use, the stems and caps of fresh mushrooms are cleaned of any remaining dirt and debris, and then washed with running water, paying special attention to the inside of the cap. Usually it is in this part that debris accumulates. Frozen mushrooms are thawed at room temperature or in the refrigerator, placed in a common chamber for several hours. It is not advisable to defrost in water, as they will absorb excess moisture.

Mushrooms for the sauce are cut into small slices or thin strips. Both the cap and the legs are used. They are boiled and then fried with onions, sometimes adding carrots. There are recipes according to which the sauce is prepared without frying the mushroom base.

Sour cream is added last. The fermented milk product does not like high temperatures and can curdle under their influence. To minimize the likelihood of such an undesirable result, it is advisable to take sour cream with a small percentage of fat content, exclusively fresh and of high quality.

Mushroom sauces with sour cream can be thick or rare. Flour acts as a thickener; starch is not used. Flour can be mixed with ready-made fried mushrooms or sour cream. Before adding the thickener to the sauce, which is prepared without frying the mushroom base, the flour is diluted in a small amount of cold water. The mixture is introduced gradually, pouring a thin stream into the boiling mass, and vigorously stirring it in a circle.

Mushroom sauces with sour cream are often complemented with tomato, which gives the dressing a slight sourness. This can be tomato paste or fresh tomato puree. Tomato is added to the sauce along with sour cream.

Seasonings, spices, fresh herbs - something without which it is impossible to achieve the special aroma and rich taste of the sauce. Ground pepper is the most common spice; turmeric, nutmeg powder, and red pepper can be used.

Mushroom sauce is versatile. It can be served with boiled or fried potatoes, casseroles, meatballs, and potato cutlets. In Italian cuisine, mushroom sauce is used to season pasta. Mushroom sauce with sour cream goes well with any cereal cooked in water.

Mushroom sauce with sour cream for serving with potato dishes

Ingredients:

Medium-sized fresh mushrooms – 400 gr.;

Two onions;

125 gr. sour cream, medium fat;

A spoonful of finely chopped dill;

30 gr. flour.

Cooking method:

1. After rinsing well, wash the mushrooms, separate the caps and cut everything into small pieces.

2. Place in a saucepan, add finely chopped onion. Pour in a little more than a glass of water and set it to heat on high. Having brought to a boil, reduce the heat so that the contents of the pan only slightly simmer, and cover with a lid. Cook mushrooms and onions for 25 minutes.

3. Pour some cold water into a small cup and stir in the flour. Add the flour mixture to the mushrooms in a thin stream, vigorously stirring the boiling base.

4. Add a small spoonful of fine salt to the sauce and season it a little, add sour cream, add dill. After thoroughly stirring all the ingredients, remove the pan from the stove and cover with a lid.

5. Mushroom sauce is served hot with casseroles, pancakes, meatballs, and goes well with other potato dishes.

An easy recipe for mushroom sauce with sour cream and raw spaghetti

Ingredients:

Small champignons or any other fresh mushrooms – 350 gr.;

Small onion;

Half a stick of butter;

Spoon of flour (30 gr.);

120 gr. "Kostroma" cheese;

Four tablespoons of light sour cream;

Three sprigs of young dill;

Half a spoon of mushroom seasoning.

Cooking method:

1. Cut the caps and stems of the washed mushrooms into thin strips and boil them in boiling water for five minutes. Place in a colander and leave for a while to dry thoroughly.

2. Melt the butter in a deep, thick-walled frying pan. Add finely chopped garlic cloves and chopped onion. Sauté over low heat until the onion pieces are transparent, then add the cooked mushrooms. Fry without changing the heat for half an hour. Stir from time to time and make sure that the mushrooms do not brown. If the oil is absorbed quickly, add a little water.

3. Season the fried mushrooms with pepper, add some salt and, after mixing thoroughly, add sour cream mixed with flour. Simmer for about five minutes, turn off the heat and immediately add the grated cheese, followed by the dill. Continuously stir the mushroom sauce until the cheese shavings are completely dissolved.

4. Spread mushroom dressing on top of hot spaghetti or other type of pasta.

Universal tomato mushroom sauce with sour cream

Ingredients:

Half a kilo of fresh mushrooms;

One small carrot;

20 grams of butter, sweet cream;

Onion head;

20% sour cream – 80 gr.;

2 tablespoons of refined oil;

20 grams of tomato paste;

White flour, wheat – 1 tbsp. l.;

300 ml of water or mushroom broth.

Cooking method:

1. Grate the carrots coarsely, chop the onion into small slices. We clean, rinse and dry the mushrooms in a colander, cut them into small cubes.

2. After warming up the vegetable oil a little, add the butter into it. Turn on medium heat and wait until the fat mixture warms up well.

3. Place mushrooms in hot, but not boiling, fat. Cook, stirring, until the moisture evaporates. Add the vegetables and continue to simmer, covered, until they soften.

4. Sprinkle the finished roast with flour, stirring, heat at medium temperature for up to a minute, and pour broth or water into it. Add the paste diluted with a small amount of water, add sour cream, salt, and a little pepper.

5. Stir the sauce and simmer on low heat for about five minutes until slightly thickened.

Spicy mushroom sauce with sour cream: a recipe for aromatic pasta dressing

Ingredients:

A little over half a cup of sun-dried tomatoes;

200 gr. sour cream;

Two spoons of dry wine;

450 grams of fresh champignons;

Butter “Peasant” butter – 60 gr.;

Six small onions;

A teaspoon of flour;

Spoon of olive oil;

Powdered nutmeg;

Two spoons of chopped parsley.

Cooking method:

1. Peel the onion and finely chop it into strips. Cut the mushrooms into small pieces. If the sun-dried tomatoes are cut coarsely, cut them into strips.

2. Heat the vegetable oil in a saucepan and melt the butter well in it. Sauté the onion in the fat mixture until transparent, then add the mushrooms and simmer for three minutes. Add some salt, add 0.3 tablespoons of pepper, mix. Simmer for another minute and a half, remove from heat temporarily.

3. Add sour cream to the mushroom base, pour in wine, mix well and place on the fire again. Add sun-dried tomatoes, nutmeg, and cook, stirring regularly and not letting the sauce boil, for seven minutes.

Recipe for tomato mushroom sauce with sour cream and fresh tomatoes without flour

Ingredients:

400 gr. any fresh mushrooms, preferably porcini;

Tomatoes, fresh – 300 gr.;

Large onion;

Sour cream 15% fat – three tablespoons;

Five tablespoons of highly refined oil.

Cooking method:

1. Cut the mushrooms, peeled and washed from any remaining dirt. Peel three cloves of garlic and lightly crush them with a spoon.

2. Heat the oil well in a frying pan, drop the garlic into it. Fry for about a minute, remove and add onion to the pan. Fry lightly, add mushrooms. Simmer everything together over low heat for about five minutes. Do not cover with a lid, allowing the moisture to completely evaporate.

3. Scald the tomatoes with boiling water. Quickly cool them with running water, remove the peel with a knife, and grind the pulp into puree in any convenient way.

4. Lightly add some salt to the tomato, add a little pepper, mix with sour cream and pour over the mushrooms. Simmer over medium heat at a low simmer for 20 minutes.

Spicy mushroom sauce with sour cream: Indian cuisine recipe

Ingredients:

A kilogram of oyster mushrooms or champignons, or forest (honey mushrooms, chanterelles) mushrooms;

Half a glass of rare sour cream;

A teaspoon of turmeric;

Small onion head;

Half a spoon of ground cumin;

A small bunch of dill;

Refined oil;

10 gr. fresh ginger root;

A third of a spoon is freshly ground pepper in a mortar.

Cooking method:

1. Finely chop the mushrooms, washed from dirt, and place them in well-heated oil. Fry over low heat until the moisture evaporates, do not let it brown.

2. Rub the ginger with a fine grater. In a mortar and pestle, thoroughly grind all the spices and add squeezed ginger to them. Add half a glass of cold water and stir thoroughly.

3. In a clean frying pan, sauté finely chopped onion in vegetable oil until transparent. Add the prepared spicy mixture to it, stir and leave to simmer. After a quarter of an hour, put the previously fried mushrooms and dill into the frying pan and cook for another five minutes.

4. Add sour cream to the mushroom sauce, add some salt at your discretion and heat well. Make sure it doesn't boil, otherwise the sour cream will immediately curdle.

Tricks for making mushroom sauces with sour cream

It is not necessary to use fresh mushrooms; sauces can also be prepared from dried mushrooms, you just need to soak them well. Usually water is used for this, but if you soak the mushrooms in milk, the sauce will be more tender. To enhance the aroma, some soaked dried mushrooms can be added to fresh ones.

To prevent thick or excessively fatty sour cream from forming in lumps, it must be diluted with water or mushroom broth.

Do not use spices with a strong aroma; they will overwhelm the main taste of the mushroom sauce.

Don't know how to make mushroom sauce? We will teach you this simple task in no time. The process is not difficult at all. You just need to follow certain rules and strictly follow the recipe instructions. You will like the result to such an extent that champignon sauces will become one of the most favorite dishes, most often appearing on the table both on holidays and on weekdays.

This recipe with photo can be called classic. The finished dish made in this way turns out to be very rich and extremely aromatic. If you want to enrich the flavor with spicy or spicy notes, you should add curry seasoning, cayenne pepper, ground white mustard or a pinch of hot chili to the creamy base during the cooking process.

Ingredients

champignons – 250 g
flour – 3 tbsp
vegetable oil – 2 tbsp
butter – 4 tbsp
white onion – 2 pcs
cream 33% – 160 ml
ground black pepper

How to cook

Rinse the mushrooms under running water, dry on a kitchen towel and cut into small pieces.
Peel the onion and finely chop it.
Pour vegetable oil into a frying pan and heat over medium heat. Add onion and sauté until light golden brown. Then add mushrooms and fry for 5 minutes.
Melt the butter in a separate container, add the flour sifted through a kitchen sieve and simmer under the lid for 3-4 minutes. Pour room temperature cream in a thin stream and mix very well until all lumps and clots dissolve. Continue cooking for another 2-3 minutes on the lowest heat. At the end, add the onion and mushroom mixture, simmer for another 10 minutes, add salt and pepper and remove from heat.
Serve white mushroom sauce as an addition to pasta, rice or meat dishes.

Preparing a mushroom sauce based on broth and sour cream is not difficult, and it requires very little time. This hearty addition to main courses and side dishes is appropriate to include in the everyday menu when there is no opportunity to create grandiose culinary delights, but you really want to pamper your family with something tasty.

Ingredients

champignons – 450 g
onions – 2 pcs
sour cream 20% – 6 tbsp
olive oil – 3 tbsp
meat broth – 400 ml
flour – 2 tbsp
spices

How to cook

Rinse the mushrooms, dry and chop very finely. Peel the onion and chop into small cubes. Combine both components in one container, add salt, pepper, season with spices and fry over medium heat until soft.
After 10 minutes, add the flour sifted through a kitchen sieve, mix very thoroughly and continue cooking for another 7-8 minutes.
Then pour in the warm broth, add sour cream and, stirring constantly, simmer for another 5-6 minutes.
Place the prepared champignon and sour cream sauce in a beautiful container and serve hot.

Advice: To make the sour cream and mushroom sauce thicker and creamier, add natural potato or corn starch. This will not spoil the taste of the dish, but it will improve the consistency significantly.

For those who already know how to make mushroom sauce from champignons, we suggest trying a completely new and unusual recipe. Instead of fresh mushrooms, pickled ones are used here, and the capers added to the dish give it an additional piquancy. Lemon zest makes the aroma richer and brighter, enhancing it with fresh and juicy citrus notes.

Ingredients

canned champignons in marinade – 200 g
cream 33% – 500 ml
capers – 50 g
eggs – 3 pcs.
lemon – 1 pc.

How to cook

Place the eggs in a deep enamel container and beat with a whisk until an airy, fluffy foam forms.
Pour cream at room temperature in a thin stream and add lemon zest, grated on the finest grater.
Place the sauce in a water bath and, without stopping whisking, bring to the state of thick sour cream. Then add salt to taste and add freshly squeezed lemon juice.
Wash the mushrooms under running water, dry them on a kitchen towel, chop them into small pieces, combine with chopped capers and place in a liquid sauce base.
Keep in a water bath for another 10-15 minutes, then remove from the stove and cool slightly.
Serve as a mushroom sauce for spaghetti or as a savory addition to long steamed rice.

Important: It is better to take cream for mushroom sauce with the highest fat content, at least 33%. Champignons stewed in this base will turn out very soft and will melt in your mouth.

The mushroom and cheese sauce prepared according to this recipe is very thick and has a consistency similar to a delicate butter cream. It goes perfectly with both meat and fish, but can also act as a completely independent dish. Served with green salad or fresh vegetables.

Ingredients

champignons – 700 g
white onion – 2 pcs
cream cheese – 400 g
butter – 100 g
ground pepper

How to cook

Wash the mushrooms thoroughly under running water, dry on a paper towel and cut into small pieces.
Peel the onion and chop finely.
In a deep, thick-walled frying pan, melt the butter and sauté the onion in it until soft. Then add the mushrooms, stir, turn the heat to low and simmer under the lid for about 20-25 minutes. Stir occasionally to prevent the mixture from burning.
Mash the soft cream cheese with a fork in a deep ceramic container, pour in half a glass of boiling water and beat with a whisk into a light and airy homogeneous mass.
Pour the cheese liquid into the mushrooms, add salt and pepper and bring to a boil over medium heat.
Remove from the stove, transfer to a beautiful container and serve hot as a sauce for meat, fish, spaghetti or fresh vegetables.

How to make mushroom sauce from champignons

Video recipe from chef Ilya Lazerson

The taste of any dish can become special if you use sauce during your meal. This article contains the best sauce recipes for every taste.

Sauce used as an addition to a wide variety of dishes. It can be meat, fish, a side dish, an appetizer, or even a dessert - the sauce can add an unusual, refined taste to any food. No wonder the French say: “You can give up meat and fish, but you can’t give up sauce.”

Sour cream sauce can diversify an everyday dish, as well as make a festive one unforgettable. To serve any dish, you can safely choose sour cream sauce. Thanks to its features, it will make food not only tastier, but also more tender and softer.

Garlic sauce for chicken: recipe made from sour cream, mayonnaise, garlic, herbs: recipe

Garlic Sause- a dish, the ingredients for which can always be found in the refrigerator of every housewife. This sauce is easy to prepare, and its universal taste allows you not only to serve it separately or to dress salads, but also to use it as a marinade for chicken, pork, and veal. Sourish with bitterness, it seems to reveal the real taste of meat.

For the sauce you will need:

Mayonnaise – 100 ml (preferably high fat content)
Sour cream – 150 ml (it is better to use homemade, but thick store-bought will do)
Garlic – 3 teeth.
Salt - 3 chips.
Black pepper (mol.) – 2 chips.

Preparation:

Chop the peeled garlic cloves.
Place the mixture in a bowl.
Add pepper and salt to garlic.
Stir the mass, giving it homogeneity.
Combine sour cream and mayonnaise with other products.
Stir.

To get not only taste, but also aroma, garlic is ground with salt, pepper is added, and then mixed with sour cream. This sauce can be spread on slices of black bread and served with borscht.

Video: Sour cream and garlic sauce

Sour cream sauce with cheese for pasta and spaghetti: recipe

This sauce is a great addition to pasta, spaghetti, as well as meat, vegetables, and even porridge.

Required:

Sour cream – 100 ml
Cream – 85 ml
Cheese (tv.) – 25 g
Butter (sl.) – 20 g
Eggs – 2 pcs.
Flour – 2 tbsp.
Salt - to taste.

Prepare the sauce:

Using a blender, combine sour cream with eggs.
Add pre-shredded cheese to the mixture and mix.
Melt the butter.
Without removing the pan from the heat, slowly, stirring the oil, add the prepared mixture of sour cream, eggs and cheese.
Stir.
Add cream and flour, mix again.
For 3 minutes you need to heat the mass, but do not let it boil.
Turn off the heat and add salt.

Sauce for meatballs, cutlets, hedgehogs made from sour cream and tomato paste: recipe

This sauce will appeal to lovers of cutlets, meatballs and meat “hedgehogs”, because it is what makes minced meat dishes melt in your mouth.

To prepare it you will need the following products:

Oil – 1 tbsp.
Flour – 2 tbsp.
Pasta – 2 tbsp.
Broth or fish soup (in extreme cases, you can take water) – 1 tbsp.
Sour cream – 1 tbsp.
Salt - to taste
Red pepper (paprika) - to taste.

Preparation:

Place the oil in the pan.
When it starts to melt, add flour.
Fry until golden.
Pour in the broth.
Achieve homogeneity of the mass; the presence of lumps in it is unacceptable.
Add sour cream and pasta.
Add salt, cook for 3 minutes, stirring.
A couple of minutes before the end of cooking, add pepper.

Mushroom champignon sauce with sour cream for pasta: recipe

This sauce is a great addition to pasta dishes.

You will need:

Broth – 500 ml
Champignons – 200 g
Onion – 1 pc.
Sour cream – 2 tbsp.
Flour – 2-3 tbsp.
Chopped greens – 2 tbsp.
Salt, pepper - to taste.

Preparation:

Chop the vegetables.
Fry onions and mushrooms.
Add flour, mix the mixture.
Pour in the preheated broth.
Reduce heat, cover.
Simmer until thickened, a little less than half an hour.
When the mixture thickens, add the remaining ingredients.
Let boil for 2 minutes.
Remove from the stove.

Sauce of sour cream, dill and pickles: recipe

Sour cream and dill sauce with pickles is a classic of Greek cuisine. It is used as a salad dressing with dry boiled beef and served with low-fat meat dishes, seafood, and potatoes.

Ingredients:

Sour cream (can be replaced with yogurt) – 250 ml
Cucumbers (small, with unexpressed seeds) – 4 pcs.
Chopped dill – 2 tbsp.
Garlic – 2 teeth.
Salt, black pepper - to taste.

Preparation:

Slice the cucumbers and squeeze out the juice.
Grate the garlic cloves.
Place the sour cream in a deep plate, add the remaining ingredients.
Stir.
Refrigerate for 40 minutes.

Sauce for cabbage rolls made from sour cream and tomato paste: recipe

Stuffed cabbage rolls are a dish whose taste can be significantly improved by sauce. If you stew cabbage rolls in it, they will turn into a real culinary masterpiece.

Products:

Tomato paste – 200 ml
Onion – 1 pc.
Chopped parsley – 2 tbsp.
Bay leaf – 2 pcs.
Black pepper (horizontal) – 5 peas
Vegetable oil - as much as needed
Sour cream – 250 ml
Salt, sugar - to taste.

Preparation:

Fry the chopped onion.
Add pasta, sour cream, stir, reduce heat.
Wrap the pepper and bay leaves in cheesecloth and place in the boiling mixture.
After 10 minutes, remove the spices and continue to simmer for another 10-15 minutes.
Add salt, sugar and parsley, turn off the heat.

Serve the finished cabbage rolls with hot sauce. If you dilute this sauce with water 1:1, you can stew cabbage rolls in it.

Meat sauce made from sour cream and mustard: recipe

Meat dishes, fresh vegetables, fish and even summer salads - all these dishes will “play out” differently if served with a sauce made from sour cream and mustard.

Ingredients to make 4 servings of sauce:

Sour cream – half a glass
Mustard – 1.5 tbsp.
Lemon juice – 1 tbsp.
Chopped dill – 2 tbsp.
Salt and pepper - to taste.

Preparation:

Beat sour cream and mustard with a whisk until an airy mass forms.
Add lemon juice, salt, herbs and stir.
Cool.

You can add rosemary and protein to the sauce. To prepare fatty pork, it is better to dilute sour cream with milk. These products should be taken in a 1:1 ratio. Before applying the sauce, the pork should be well marinated in spices and soy sauce, lightly beat and fry the pieces.

You can add spiciness to fried pork by dipping pieces of meat in sour cream hot sauce with garlic and chili pepper. The recipe for the Mexican “Chmichurri” is taken as a basis, only sour cream is added.

Ingredients:

Sour cream – 300 ml
Parsley, cilantro – 7-10 sprigs
Fleshy sweet pepper – 0.5 pcs.
Shallot – 1 pc.
Garlic – 1 head
Chili – 1 pc.
Olive oil – 5 tbsp.
Lemon juice – 1 tbsp.
Salt, pepper - to taste.

Preparation:

Wash the greens and vegetables and chop them.
Add butter, lemon juice, sour cream and stir.

Porcini mushroom sauce with sour cream: recipe

Sauce with porcini mushrooms will perfectly complement fried potatoes, zrazy, cheese and potato cutlets.

To prepare the sauce, you will need the following products:

Porcini mushrooms – 400 g (you need fresh ones)
Onion – 1 pc.
Sour cream – 200 ml (can be replaced with heavy cream)
Flour – 1 tbsp.
Sunflower oil – 2 tbsp.
Homemade butter – 1 tbsp.
Nutmeg, salt, black pepper - 1 chip each.

Preparation:

Coarsely chop the peeled porcini mushrooms.
Fill them with water and let them cook for 30 - 40 minutes.
Cut the boiled mushrooms into slices.
Fry the mushroom cubes in oil (butter + vegetable).
Chop the pre-peeled onion as finely as possible.
Add to mushrooms.
Fry the vegetables until they turn golden brown.
Add pepper and salt.
Add flour while continuing to fry.
Pour in sour cream (cream) as soon as the flour is fried.
Let it boil well.
Add nut.
Cook until the mixture thickens (approximately 5 - 8 minutes).
Turn off the heat and enjoy the delicate taste and aroma of the dish.

Turkey sauce made from sour cream and soy sauce: recipe

Tender turkey stewed in sour cream sauce can be served for lunch or dinner. An incredibly tasty dish will turn out especially juicy if you marinate turkey meat in this sauce before cooking.

You will need:

Sour cream (20%) – 100 ml
Soy sauce – 4 tbsp.
Sunflower or olive oil – 1 tbsp.
Salt - chips.
Seasonings - to taste

Preparation:

Mix soy sauce with sour cream.
Add oil and spices.
Add spices and stir.

Use as a marinade. To do this, spread chopped turkey meat (500 g) with sauce, leave in a warm place for several hours, or overnight in the refrigerator. Any part of turkey is suitable for the dish, and the taste can be varied by adding 1 - 1.5 tsp to the sauce. grated prunes.

You can also bake a turkey in the oven that has been previously marinated in the sauce. To do this, place the pieces on a baking sheet, sprinkle thickly with cheese on top and place in the oven until ready. Add a potato or rice side dish and serve.

Sauce for manti made from sour cream with garlic and herbs: recipe

The secret of manti sauce is to use very rich and fresh homemade sour cream. You should not take frozen or stale greens, since the taste of the sauce largely depends on their condition.

Ingredients for the sauce:

Sour cream – 500 ml (fat content at least 15%)
Garlic – 4-5 teeth.
Onion and parsley - 1 bunch each
Salt and pepper - to taste
Suneli hops and other spices – optional

Preparation:

Chop the garlic. It is necessary that it remains intact cubes.
Place the garlic in a bowl.
Add herbs to the garlic.
Sprinkle with spices and stir.
Add sour cream.
Before serving, cool and garnish with chopped herbs.

IMPORTANT: To use the sauce correctly, you should take the manti with your hands, bite it and put the sauce inside with a dessert spoon.

White sour cream sauce for fish: recipe

A fish dish can become a real culinary masterpiece if served with white sour cream sauce. An excellent combination of flavors that complement each other and the delicate consistency of the sauce turn fish into a delicacy. To prepare the sauce you need:

Flour – 1 tbsp.
Oil sl. – 20 g
Sour cream – 300 ml
Salt, pepper - to taste

Preparation:

Add flour for frying to the melted butter.
Boil the sour cream.
Add boiling sour cream to the fried flour.
Add salt and pepper to taste, continuing to simmer the sauce for about another minute.

IMPORTANT: You can add various ingredients to the sauce at your own discretion. Grated hard cheese, fried mushrooms or herbs will perfectly complement the taste, and spicy notes will add piquancy.

Sauce for red fish, salmon with sour cream: recipe

An unexpected flavor will appear in red fish or baked salmon if you cook and serve it with sour cream and cream sauce. When choosing a sauce for a fish dish, you should remember that fatty fried seafood is served with an airy, light, delicate sauce with a delicate taste and aroma, and boiled and oven-baked fish are good with a thick and fatty sauce, the taste of which is pronounced.

To prepare the sauce you will need:

Cream – 100 ml
Sour cream – 100 ml
Water – 100 ml (you can use unboiled water)
Garlic – no more than 1 clove (you can do without it)
Greens, salt and pepper - to taste.

Preparation:

Chop the greens and garlic as finely as possible.
In a saucepan, mix cream with sour cream and water.
Add the herbs with garlic and put on fire.
Stirring, boil the mixture.
Remove from heat and cool.

The fish can also be served with sauce " Tzatziki"(“Talaturi”). To prepare it, add a little finely chopped fresh cucumber, lemon juice, salt, black pepper and mint leaves to 400 ml of sour cream.

Shawarma sauce made from sour cream and mayonnaise: recipe

Shawarma is a hearty Asian dish that quickly took root in European cuisine. Its main components are thin pita bread and baked meat wrapped in it. Shawarma can become even tastier if you cook it with mayonnaise and sour cream sauce.

For the sauce you will need:

Sour cream – 100 ml
Mayonnaise – 100 ml
Kefir – 85 ml
Garlic – 3-4 cloves
Salt and seasonings - to taste

Preparation:

Combine kefir, mayonnaise and sour cream, mix.
Chop the garlic cloves.
Mix the garlic pulp with the previously prepared spices and salt.
Combine all ingredients and mix until smooth.

Sauce for beef stroganoff with sour cream: recipe

Beef Stroganoff with sour cream sauce is a soft, tender dish, the taste of which largely depends on the chosen meat and the characteristics of its preparation and processing. Beef stroganoff sauce is an integral part of the dish and is prepared along with the meat.

Required:

Oil for frying – 4 tbsp.
Onion – 1 pc.
Sour cream – 150 ml
Tomato paste – 1 tbsp. (but you can do without it).

Preparation:

Separately from the meat, fry finely chopped onion until golden brown.
Fill with sour cream.
Add pasta.
Boil while stirring for 2 minutes.
Next, place the previously fried, salted and peppered slices of meat into the sauce.
Depending on the degree of readiness of the meat, determine the time for stewing it in the sauce (from 5 to 40 minutes).

IMPORTANT: The sauce recipe is designed for 300 g of raw veal. If there is more meat, increase the amount of ingredients for the sauce. If there is more than 500 g of meat, simmer it in the sauce in small portions.

Also, sour cream and milk sauce is often used to prepare beef stroganoff. It consists of milk and sour cream, which are combined boiling, salt and pepper to taste.

Sour cream pizza sauce: recipe

Pizza sauce is very easy to prepare, and can also be used for cabbage rolls, peppers, and meatballs. Its thickness can be changed as desired by adding water. For pizzas, it is still recommended to prepare the sauce quite thick.

For the sauce you should prepare:

Sour cream – 100 ml
Paste – 75 ml
Olive oil – 2 tbsp.
Salt, pepper - to taste (about 1 pinch each)
Rosemary, oregano - 1 pinch each.

Preparation:

Heat oil in a frying pan.
Add all the prepared ingredients to the hot oil in the pan at the same time.
Stir and let it boil.
Boil for 3 minutes.
Use as a pizza base.

Sauce with horseradish sour cream and white wine: recipe

Jelly, meat casserole, roll, tongue or boiled pork can become the main dishes on the table if served with a sauce of sour cream, wine (dry white) and horseradish.

You will need:

Sour cream – 200 ml
Horseradish - several small roots
Wine – 30 ml
Flour – 1 tbsp.
Oil – 2 tbsp.
Salt, pepper and seasonings - to taste.

Preparation:

Fry the flour.
Add sour cream.
Stir and cook for 3 minutes.
Fry the grated horseradish.
Add wine and stir.
Connect everything.
Add salt and spices.

Serve with meat, after cooling. You can change the taste of the sauce by changing the amount of horseradish. Those who like it “spicier” can take a larger amount; those who want to serve meat with a delicate sauce with spicy notes – take only 0.5 -1 tsp. grated root.

Sour cream sauce for potatoes: recipe

Baked, boiled and fried potatoes, as well as mashed potatoes, French fries, potato pancakes and casseroles - all these dishes are especially good with sour cream sauce, for the preparation of which you will need:

Sour cream – 200 ml
Garlic – 2 cloves
Onion, parsley and dill - 1 bunch each
Salt, black pepper, paprika - to taste.

Preparation does not require much explanation and consists of combining and thoroughly mixing all the ingredients. Garlic and herbs are pre-chopped. No heat treatment is needed; the sauce is served chilled.

An unusual taste and original color can be added to the sauce by adding basil and replacing some of the sour cream with mayonnaise. The finished potatoes will then turn pink.

Sweet sour cream sauce: recipe

Using a sweet sour cream sauce, you can turn ordinary pancakes with cottage cheese or cheesecakes into a festive dish. To prepare this sauce required:

Sour cream – 300 ml
Water – 150 ml
Sugar – 4 -5 tbsp.
Vanilla sugar – 1 sachet.

It is noteworthy that this sauce is not prepared separately from the main dish:

Place pancakes or cheesecakes in a frying pan and pour sour cream on top.
Sprinkle with sugar, add vanilla sugar and water.
Cover with a lid and put on fire.
Let it boil for 3-4 minutes, leave to cool.
Serve the dish chilled.

It will take a little more time and ingredients to prepare sweet sour cream sauce with flour. Its taste will remind you of childhood, because it is according to this recipe that sour cream sauce is prepared in kindergartens.

Ingredients:

Sour cream – 115 ml
Water – 150 ml
Flour – 50 g
Milk – 350 ml
Sugar – 35 g.

Preparation:

Fry the flour without oil until light golden brown.
Dilute milk with water, add to flour, stir until smooth.
Add sugar and sour cream.
Cook for 10 minutes.
Strain until the result is a viscous white mass that does not contain lumps. This sauce goes well with sweet pastries.

The advantage of sour cream sauces is their unique taste, which even the most daring experiments cannot spoil. Replace ingredients, increase or decrease their quantity, add something of your own to sour cream sauces and get new amazing tastes.

Video: Sour cream sauce. Sauce for potatoes, mushrooms, chicken

After a successful trip to the forest, mushroom pickers are faced with the question of what to do with the trophies obtained? Some of the mushrooms can be pickled, some can be dried, some can be frozen, and some can be enjoyed right now, how could we do without it?

Avid mushroom pickers, of course, know how to prepare mushroom gravy or sauce. Well, those who rarely have forest mushrooms will also easily cope with the task.

The good thing about my mushroom sauce with sour cream is that even if there are very few mushrooms, you can still prepare a sufficient amount by increasing the proportion of sour cream or cream in the dish.

You can make mushroom gravy using frozen wild mushrooms in a similar way. Well, if there are no such reserves, then it is quite possible to feast on them, which are on sale all year round.

So, we will need mushrooms (as many as we have), sour cream (can be replaced with thick cream), onions, oil for frying and dill.

Forest mushrooms are beautiful - red boletuses, robust boletus mushrooms (you still need to try to find them), slender boletus mushrooms... In autumn they are almost all clean - without worms.

Each mushroom needs to be processed and cleaned. We will remove forest debris from the caps, and remove the top cover from the legs.

These are the strong guys I have - just a sight for sore eyes!

Cut the peeled mushrooms into pieces and rinse well, changing the water several times. Then add water, salt and let it cook for 1 hour from the moment of boiling.

Wash the boiled mushrooms again and place them in the pan. You can fry mushrooms in butter or vegetable oil. I prefer the second option. Fry the mushrooms for about 5 minutes, then add the chopped onion to them. Fry along with the onion until the onion is lightly browned. We taste it and add some salt if necessary.

Add sour cream, mix and fry for 2-3 minutes. At the end, add fresh dill.

Mushroom sauce with sour cream is ready. You can use it for mashed potatoes, pasta, and a side dish of crumbly porridge.