Champignons stewed in sour cream are very aromatic and tasty. You can serve champignons with onions and sour cream as independent dish or combine them with new potatoes and other vegetables!

Ingredients for preparing champignons stewed in sour cream:

• Champignons 500 g
• Sour cream 2-3 tbsp.
• Onion 1 pc.
• Garlic 2 cloves
• Ground black pepper
• Vegetable oil 3 tbsp.
• Butter 20 g

Recipe for champignons stewed in sour cream:

1. Wash the champignons in running water and dry. You don’t have to peel them, but you need to cut off the parts of the mushrooms that have wilted and darkened.

Do I need to peel mushrooms before cooking? If you are preparing salads or appetizers that will use raw champignons, they must be cleaned by removing the top skin on the cap (starting from the stem upwards), especially if the champignons were bought in a supermarket or stored in the refrigerator for several days. If you fry or stew champignons, you don’t have to peel them.

2. Cut the champignons in half or, if large, into quarters lengthwise.

3. Chop the onion.

4. Heat a frying pan with vegetable oil, add a piece of butter and immediately add the prepared mushrooms along with the onions. The champignons will release their juice, then fry them, stirring, for 8-10 minutes over medium heat.

5. Peel the garlic and chop finely. Add sour cream to the champignons, do not a large number of water and simmer for another 5-7 minutes. At the end, add finely chopped garlic, salt and pepper to taste. When serving, decorate with herbs.

With onions and sour cream they turn out very tasty and tender. It is especially worth noting that such a dish can be served as a separate lunch, or as a flavorful gravy for a hearty side dish.

Champignons with onions: necessary ingredients

Champignons fried with onions: mushroom processing

To prepare this aromatic goulash It is best to purchase champignons when they are young and fresh mushrooms no wormholes. They must be washed thoroughly in warm or cool water, and then chopped along the legs with a thickness of no more than three millimeters. After this, you need to start preparing the remaining products.

Champignons fried with onions: vegetable processing

It is not advisable to use too many additional ingredients for such a dish. It is enough to just take one small carrot and two or three onions. Thus, vegetables should be washed in cool water and thinly peeled. And then rub it on coarse grater carrots and finely chop the onion with a knife. In addition, you need to rinse all the prepared greens in warm water and also chop them.

How to fry champignons with onions: heat treatment dishes

Once all the main ingredients are ready, you should immediately start frying them. To do this, it is recommended to take a saucepan, pour four large tablespoons of olive oil into it, heat the dishes very high, and then alternately add chopped champignons, grated carrots and chopped onion. All products must be mixed with a spoon, seasoned table salt, aromatic spices and ground pepper. Thus, mushrooms and vegetables should be fried over high heat for about fifteen minutes. After the time has passed, the fire must be set to the minimum value, and first pour into the bowl with champignons, onions and carrots heavy cream, and then spoon out thick thirty percent sour cream. All ingredients should be mixed, boiled for about ten minutes and removed from the stove.

Champignons fried with onions: correct delivery to the table

It is worth noting that the above recipe applies to universal dishes, which can be served for dinner with or without a side dish. However, this must be done exclusively while hot.

Useful tips

1. If you decide not to use a side dish, then the fried champignons with onions should be carefully placed in a deep salad bowl, garnished with parsley leaves and served to guests as a light and delicate snack before the main course.
2. If you still decide to use fried mushrooms with sour cream as a gravy, then you should separately prepare mashed potatoes, vermicelli or buckwheat for it.

It seems like it’s not the mushroom picking season yet, but fried mushrooms with sour cream have appeared on the menu? Or did you just plan to include this dish in the family’s diet? Well, good deed! If we are talking about forest mushrooms, then, of course, there is a different approach. But with champignons everything is always simple.

These mushrooms are even eaten raw - just peel them well. They cook instantly - sometimes 10-15 minutes are enough, and that’s it, you can serve . What caring housewives don’t cook from them! Preparing for the winter is a separate issue. Now we are talking about the daily diet.

Those who are used to eating right, that is, preparing meals that are balanced in all respects, will now confirm that yes, more It is difficult to find a nourishing and protein-rich product among plant food protein origin . That is why many women, when thinking over a menu for the family, often try to include them in their diet. Fried champignons in sour cream is one of the few recipes of this kind.

Ingredients for making fried champignons

• Mushrooms – 400 gr.
• Onion – 100 gr.
• Butter (or any vegetable) oil – 100 gr.
• Sour cream – 1 glass
• Cheese - optional
• Salt and pepper - to taste
• Garlic – 1-2 cloves

How to cook fried champignons with onions and sour cream - recipe with photo

Champignons are not capricious in terms of preparation. But how to cut them is very individual each time. Let's say we prepare caviar from mushrooms - the shredding is as fine as possible, right down to grinding it in a meat grinder. – second approach. Julien is another one. And so on. In our dish today there can be two types of cuts - strips and small ones. This is so that the mushrooms turn out fried, not steamed, and then you can prepare something like julienne. So, let's choose larger specimens. Let's remove the leg. Let's cut the cap lengthwise so that we can get this format.

Step 1. Remove the stem and cut the champignon cap into strips

Onions are one of those products that are very necessary when cooking. There’s probably no point in trying to convince everyone how healthy this vegetable is. Everyone has been convinced of this for a long time. Even though heat treatment affected it, it is still filled with life-giving force. Well, there’s also no need to talk about what taste this product adds - it’s difficult to cook without it. tasty soup, unforgettable main course, salads and so on. And even more so fried mushrooms– here you need to chop more onions. Peel the onions. Let's cut it in half. Let's cut into strips. This way it will cook better.

Step 2. Peel the onion and cut into strips

So, it’s time to put the vessel on the fire - it could be a frying pan, a cauldron, etc. Let’s heat it up as much as possible, and then pour in the oil. Let's pour it in, because it's better to fry mushrooms on a vegetable stove. Let's heat it up very high and add the champignons. We don’t turn down the heat, because the mushrooms should be fried. While they are roasting, finely chop the second part of the mushrooms. The result will be a mixed mass that will be ideally used in any dish - as a sauce, as a side dish, as an addition to it, and so on. By the way, right now you can put a second frying pan on the fire to fry the onions. Well, for now, pour the fines into a frying pan with mushrooms, cut into strips, and fry.

Step 3. Fry the mushrooms in sunflower oil

In principle, you can do it as is often recommended - first fry the onion, then add mushrooms to it, or vice versa. But, I repeat, we are preparing fried, not steamed champignons. That's why I do everything step by step. Fry the mushrooms for another 5 minutes. The second frying pan is also heated. Put in butter. When it's hot enough, we'll add the onions. It is advisable that it spread over the bottom of the pan in one layer - this way it will be better fried to the desired consistency.

Step 4. On melted butter fry the onion

While the onions are fried and the mushrooms are in the second frying pan, grate the cheese. Why is it needed? Firstly, you can add it directly to the finished dish - and then it will be even more amazingly tasty, and it will also be firmer in consistency, so it will be suitable as a second course. You can sprinkle it on the dish at the end of cooking or already on the plate - beautiful and tasty! If suddenly you haven’t finished cooking the mushrooms and a lot of liquid comes out and it doesn’t evaporate (this happens when we cook in large portions in a tight container), you can make julienne by adding more cheese.

Step 5. Grate the cheese

Now the crucial moment has come - you need to combine everything in the frying pan, the one in which the mushrooms were fried. So let's add onions here. Let's put sour cream. Add salt (lightly if desired). Let's pepper (don't be shy). Let's rub the garlic right there. Bring everything to a boil, and, reducing the heat to medium, continue frying. You can add cheese at the end if you like. After stirring everything, turn off the gas. But there is no need to cover it with a lid!

Step 6. Combine fried mushrooms and onions, sour cream, spices and garlic

The process can be considered complete because there is no excess moisture in the pan. After all, we wanted to get fried mushrooms. If you were planning to julienne, then halfway through cooking you can divide everything into two portions, and in another bowl get rid of the moisture, fill the second part with cheese and arrange. I got fried champignons. They can be served as a separate side dish. Tasty. Exquisite. Healthy. Everyone will like it, especially if you put them in tartlets!

Step-by-step recipes for preparing champignons stewed in sour cream: classic recipe, quick in a slow cooker, with cherry tomatoes and bacon, potatoes, chicken fillet

2018-05-15 Irina Naumova

Grade
recipe

2316

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

9 gr.

Carbohydrates

3 gr.

110 kcal.

Option 1: Champignons stewed in sour cream - classic recipe

Such a treat can act as an independent dish or simple snack. Served hot or cold. You can diversify additional ingredients: vegetables, meat, cheese or spices. First we cook classic version, then in a slow cooker for a quick fix and several dishes with various toppings. If you have little cooking experience, don't worry. Everything is prepared very simply, the dish always turns out delicious, exactly as intended.

Ingredients:

• three hundred grams of champignons;
• onion head;
• two tablespoons of sunflower oil;
• one hundred grams of fat sour cream;
• salt and pepper one tsp each.

Step-by-step recipe for champignons stewed in sour cream

Place the champignons in a colander, turn on cold water and rinse them thoroughly. Then they are cut into arbitrary slices. If the mushrooms have dark spots on the caps, you can carefully peel them and remove the outer skin.

Peel the onion and finely chop it with a knife. Pour it into a heated frying pan with oil. Best to use large frying pan with a thick bottom. You can also cook in a saucepan, cauldron, or duck pot.

Fry over medium heat until lightly browned.

Add mushroom slices to the frying pan and high fire fry, constantly stirring them with a spatula. First we need to get some liquid from the mushrooms.

When the mushroom juice begins to release, add sour cream. Sprinkle with salt and pepper. Mix everything and simmer over low heat with the lid closed.

Time it for fifteen minutes.

We taste the treat and bring the mushrooms to readiness. This will take another five minutes, no more.

It can be served either hot or cold as a snack.

Note: If you add to sour cream sauce A little nutmeg, stewed champignons will sparkle with a new taste.

Option 2: Quick recipe for champignons stewed in sour cream

We will prepare stewed champignons in a slow cooker. You can boil the potatoes separately or mash them, you get a complete treat for family dinner or lunch. When setting the timer, focus on the power of your multicooker. If you know that cooking in your device will take less time, time it, for example, half an hour, not forty minutes.

Ingredients:

• five hundred grams of champignons;
• four hundred grams of sour cream;
• two hundred grams of onions;
• floor the table with a spoonful of salt;
• a couple of sprigs of dill.

How to quickly cook champignons stewed in sour cream

First, let's quickly prepare all the ingredients, then place everything in the multicooker bowl and simply turn on the program. No further action will be required from us.

Peel the onions and cut into half rings. We wash the champignons, cut them into slices or simply divide them into four parts with a knife.

Grease the bottom of the multicooker a small amount oils Place chopped onion and champignons on top.

Season with sour cream, salt as indicated in the recipe and close the lid. Select the “Stew” or “Vegetables” program and set the timer for forty minutes.

All that remains is to wait for the sound signal and call everyone to the table. Additionally, you can prepare a side dish of boiled or mashed potatoes.

Note: It is always appropriate to add more greens to such a dish. If you replace dill with, for example, basil or even cilantro. Spices They perfectly complement dishes with sour cream, especially if we stew everything together. The greens are usually poured in at the end of cooking and the dish is allowed to brew under a closed lid, then served.

Option 3: Stewed champignons in sour cream with cherry tomatoes and bacon

An interesting option in which we combine mushrooms, small tomatoes, and bacon. We will simmer it in sour cream and white wine.

Ingredients:

• five hundred grams of champignons;
• a handful of Cherry tomatoes;
• head of white onion;
• three slices of bacon;
• two hundred grams of sour cream;
• two tablespoons of olive oil;
• 2 cloves of garlic;
• 150 ml dry white wine;
• half a teaspoon of sea salt.

Step by step recipe

Peel the garlic cloves, chop them finely and place them in a heated frying pan with olive oil.

Quickly peel the onion and chop finely. We also chop the bacon into small squares. Add to the pan and fry all over.

Wash and cut the champignons into slices. Transfer them to the pan. Pour in a little water and simmer for twenty minutes over low heat.

Wash the tomatoes, cut into halves and add to the rest of the ingredients. We time it for another ten minutes. Stir occasionally with a spatula.

Add sour cream, white dry wine. Add salt and simmer for another ten minutes until the mushrooms are ready. Potatoes in any form are best as a side dish.

Sprinkle the finished portions with chopped herbs.

Option 4: Stewed champignons in sour cream with potatoes

To prepare, we need a cauldron or a saucepan with a thick bottom. Add some potatoes so you don't have to cook a side dish. The result is a very satisfying and tasty treat.

Ingredients:

• five hundred grams of champignons;
• eight hundred grams of potatoes;
• two onions;
• one carrot;
• 70 g oil drain;
• five tablespoons of olive oil;
• one tablespoon of sour cream;
• laurel leaf;
• spices.

How to cook

Rinse the champignons in cold water and cut each mushroom into four pieces.

Pour into the cauldron olive oil, put in the butter and heat it up. Add mushrooms and start simmering.

Peel the onion and cut into halves of rings. We wash and chop the greens, put everything in a cauldron. Sprinkle with salt, pepper and stir.

Peel the potato tubers, cut them into medium cubes and put them in a cauldron. Add sour cream, add a bay leaf and mix.

Fill in vegetable broth or plain water so that it covers all the ingredients. Continue to simmer over low heat without covering with the lid.

We focus on the readiness of the potatoes; they should be soft, maintaining their shape.

We take it out Bay leaf and serve the food on the table.

Option 5: Stewed champignons in sour cream with chicken fillet

Let's add a little poultry, she loves champignons, and sour cream sauce will make everything soft and tender. We use 20% sour cream or homemade sour cream - it will turn out even tastier.

Ingredients:

• two chicken fillets;
• three hundred grams of champignons;
• two onions;
• three hundred grams of sour cream;
• seasoning for chicken, curry, turmeric - 1/2 teaspoon each;
• teaspoon salt;
• sunflower oil;
• 2-3 branches of dill.

Step by step recipe

Take chicken fillet, remove the films, rinse under running water. Take paper towels and dry each fillet, there should be no water.

Cut into slices and place them in a bowl. Sprinkle with seasonings, stir and leave in the refrigerator for half an hour.

Peel the onions, cut off the base, and cut the rest into thin half rings.

Place the champignons in a colander, rinse thoroughly, then dry with paper towels.

Slice thin slices along with the legs.

We will cook in a cauldron. You can also use duck meat. Place the container on the fire, pour in a little sunflower refined oil- let it warm up.

First add the onion and cook until lightly browned.

Then comes the turn of the mushroom slices. Pour in, mix with onions and continue cooking. Time it for about seven minutes. Don't forget to stir with a spatula.

When the liquid from the mushrooms has evaporated. Add a little oil and add pieces chicken fillet. Brown it a little, and then add all the prepared sour cream.

Close the cauldron with a lid, reduce the heat to slightly below medium and simmer until done.

Towards the end, add salt and pepper. Test the chicken and mushrooms for tenderness. At the very end, wash and chop the greens. Stir and turn off the heat. Let's stand stewed champignons with chicken in sour cream, sit for a while and get enough of the aromas of greens.

Serve hot with or without side dish. You can boil pasta and rice. It would also be appropriate boiled potatoes or puree.