If you have mushrooms - wild mushrooms (honey mushrooms, chanterelles, white mushrooms, boletus mushrooms, truffles) or cultivated mushrooms (oyster mushrooms, champignons). And in any form (fresh, dried, ice cream), then prepare them delicious, aromatic! This universal dish is the most popular, and most importantly, easy to prepare. It can be served as a separate dish, or as an addition to the main dish. Sour cream and mushroom sauce is combined with fried meat or boiled fish. It is suitable with boiled and baked vegetables, pasta, rice, buckwheat, etc.
There are many recipes for its preparation, and everyone can choose the most suitable option for themselves. It can be lean or fatty, thin or thick, cold or hot, spicy or fresh... Most often the base is cream or sour cream, but you can use broth or milk. To make sure that dairy products do not curdle when heated, flour is added to the sauce, which is also a thickener. Also suitable for mushroom sauce are white or red wine, lemon juice and garlic, white and black pepper, dill and parsley, thyme and basil.
During the cooking process, you can control the thickness of the creamy mushroom sauce from champignons yourself by diluting it with liquid products: milk, sour cream, broth, wine. In addition, you can either leave it with mushroom pieces or make it into a homogeneous mass by grinding it in a blender.
In general, there are many options for preparing mushroom sauce. Even those who fast, diet and watch their figure can indulge in consuming this amazing sauce.

Mushroom champignon sauce with sour cream, recipe with step-by-step photos

Ingredients:

Champignons – 300 gr
Sour cream – 400 ml
Flour – 2 tablespoons
White wine – 50 ml
Butter – 30 g
Onions – 1 piece
Garlic – 2 cloves
Ground ginger – 0.5 teaspoon
Salt - to taste
Pepper - to taste

1. 1. To prepare mushroom sauce from champignons with sour cream, first prepare the mushrooms. Wash the champignons bought in the store, clean them of soil and other debris, and dry them. Then cut the champignons into slices. You can cut mushrooms in any shape: strips, cubes, bars, both finely and coarsely. It depends on taste and preference.

2. Put butter in a frying pan and melt it. For a lean version of the sauce, use vegetable or olive oil.

2. Place a finely chopped onion and a clove of garlic in a frying pan.

3. Lightly sauté the onion and garlic, stirring them occasionally.

4. Add chopped champignons to the pan.

5. Fry the mushrooms to the desired consistency, since the degree of frying is regulated independently. If you like deeply fried food, keep the champignons on the stove longer; if you prefer less fried food, limit yourself to a light golden color.

6. Then pour sour cream into the pan.

7. Follow with white wine.

8. Add ground ginger, salt and pepper. You can add different herbs and spices to taste: suneli hops, Italian herbs, ground nutmeg, etc.

9. Mix the ingredients well and add flour.

10. Boil the ingredients, turn the heat to low and simmer the mushrooms for about 7-10 minutes without a lid so that all the alcohol evaporates. Then continue to simmer the sauce. The cooking time depends on the consistency you want to achieve. For a thicker sauce, simmer the mushrooms for 20-30 minutes, so that the sauce turns out liquid or medium thick, 10 minutes will be enough.

How to make mushroom sauce with sour cream

To give the dish brightness and special taste, it is customary to use all kinds of dressings. A simple and popular option is mushroom sauce with sour cream. Depending on the size of the components, it can become a separate dish.

Recipe for mushroom sauce with sour cream

Mushroom sauce is easy to prepare. All components are common and available at any time of the year. This gravy is in perfect harmony with meat, fish, and poultry. Even a gourmet will love the pasta seasoned with sauce. Can serve as a basis for julienne.

Source: Depositphotos

Mushroom sauce with sour cream - a delicious appetizing dressing for any dish

Ingredients:

• any fresh mushrooms - 500 g;
• 2 medium onions;
• fat sour cream - 4–5 tbsp. l.;
• salt - to taste;
• vegetable or butter - for frying.

Additional components (optional):

• flour - 1 tbsp. l.;
• dried porcini mushrooms (to enhance the taste) - 100 g;
• ground black pepper - 2–3 g.

The finished product yield will be 350–400 ml.

Mushroom sauce with sour cream, how to prepare:

1. Finely chop the onion and mushrooms. Please note that all cuts in the recipe are preferably small.
2. For frying, mix vegetable oil with a piece of butter in a frying pan. It will taste better this way.
3. Sauté the chopped onion over low heat until transparent.
4. As soon as the onion smell starts and golden color appears, add the mushrooms and continue to simmer. Do not cover with a lid and stir to avoid burning.
5. To add a special aroma, grind dried mushrooms in a coffee grinder and add additionally to the roast. If you take forest ones, it is better to boil them first.
6. After excess moisture has evaporated from the mass, sprinkle with flour. This technique allows you to thicken the sauce.
7. Let the onion-mushroom mixture brown slightly.
8. Add sour cream step by step. You can replace it with cream, but the taste will be more neutral.
9. Bring to a boil, hold for 5–8 minutes. Then remove from heating.

The sauce is ready. Tasty both cold and hot. You can serve it to the table.

Before eating, garnish with chopped herbs. If you fry potatoes or boil pasta, you will get a complete light dinner.

Bechamel sauce with mushrooms

• porcini mushrooms or champignons - 170–200 g;
• milk - 450 ml;
• 2–3 tbsp. l. butter;
• flour - 50–60 g;
• 2 chicken yolks;
• water or meat broth - 200 ml;
• salt - 1/4 tsp.

Cooking time - 30 minutes.

Procedure:

1. Finely chop the mushrooms.
2. Fry the flour in oil in a frying pan for 1-2 minutes.
3. Gradually pour in 1.5 cups of milk, stir. You should get a homogeneous consistency.
4. Whisk the remaining milk with the yolks and add to the hot solution on the stove. Add the broth there and add salt.
5. After boiling, turn off the heat and add the remaining milk.
6. Add mushrooms and simmer for 10–15 minutes. At the end, season with butter.

After cooling, you can take the sample.

The calorie content of mushroom sauce is 80 kcal per 100 g. So it is acceptable to include it in your daily diet; it will not harm your figure. Bon appetit!

Sour cream sauce is very easy to make, but it turns out incredibly aromatic and tasty. It can be used for serving with any side dish, and for boiled, fried or baked meat.

Sour cream sauce can include completely different components. It turns out well with mushrooms, as well as tomato paste and herbs. In this article we will present you several recipes with which you can make any dish more tasty and aromatic.

Simple sour cream sauce

If you need to get regular sour cream sauce without adding any additional ingredients, then we suggest using the recipe described below. For it we will need:

• store-bought fresh sour cream - about 100 g;
• high fat mayonnaise - about 2 tablespoons;
• medium garlic cloves - 3 pcs.;
• dry basil - dessert spoon;
• pepper and salt - use as desired.

Cooking process

Making a classic sour cream sauce is very easy. To do this, in a deep bowl you need to combine the dairy product with mayonnaise, and then mix them thoroughly. Next, you need to add crushed garlic cloves, pepper, dried basil and salt to the resulting mass. After this, all the mentioned ingredients must be mixed well so that they are completely distributed throughout the sour cream mass.

What to serve with?

The finished sauce with sour cream can be served with absolutely any dish. But most often this mixture is presented with meat and vegetables.

By the way, if you were unable to purchase dried basil, you can easily replace it with a seasoning such as oregano or dill. Thanks to these herbs, sour cream sauce with garlic will be even more spicy and aromatic.

Making mushroom sauce with sour cream at home

This sauce is also easy and simple to make. But to prepare it you will need a stove. After all, the ingredients included in this dish must undergo heat treatment.

So, the ingredients:

• fresh mushrooms (it is better to take oyster mushrooms or champignons) - about 200 g;
• store-bought thick sour cream - 3 full large spoons;
• wheat flour - about 20 g;
• meat broth (if not, you can use plain water) - approximately 500 ml;
• sweet onion - large head;
• sunflower oil - several large spoons (for frying some of the ingredients);
• salt, pepper and herbs - add as desired.

Component Processing

Before preparing mushroom sauce with sour cream, you should process all the ingredients. First of all, you need to thoroughly rinse the mushrooms and chop them into small cubes. You need to do the same with the sweet onion.

Heat treatment

After the mushrooms and vegetables have been processed, they should be placed in a frying pan, seasoned with butter and fried until golden brown. Next, add wheat flour to the almost ready-made ingredients, add meat broth or plain water, and then close the lid tightly. In this composition, it is advisable to simmer the sauce over low heat for about 20 minutes. During this short period of time, the mushroom mass with onions and broth should thicken well.

Final stage

After the above time has passed, you need to add table salt, as well as pepper and dried herbs to the contents of the frying pan. In addition, all ingredients must be flavored with thick store-bought sour cream.

After mixing the products with a large spoon, they should be left on medium heat for exactly 2 minutes, and then removed from the stove and used for their intended purpose.

We present it to the table

How to present homemade sauces at the table? Recipes with sour cream and mushrooms should be used when you need to season a dry side dish well (for example, boiled rice and buckwheat, mashed potatoes, etc.) or serve any meat. The sauce prepared according to the method described above is perfect for pork steak, boiled beef, as well as meatballs and cutlets. They should only pour over all the products and immediately present them to the guests.

Sour cream and tomato sauce

The gravy, which includes ingredients such as sour cream and tomato paste, is very tasty. The sauce, which uses these components, can be used for completely different dishes, including side dishes and meat products.

So, the list of products:

• fresh store-bought sour cream - approximately 200 g;
• meat broth or plain water - a full glass;
• butter - 2 large spoons;
• tomato paste and flour - a large spoon;
• salt, ground paprika and pepper - add to the sauce to taste.

Cooking process

Sour cream sauces, the recipes for which we reviewed above, turn out very tender and tasty. But if you need a more spicy and aromatic gravy, we recommend preparing it with the addition of spicy tomato paste.

Thus, to create a delicious sauce, you need to melt the butter in a saucepan, and then immediately add flour to it and fry it a little. After a couple of minutes, pour meat broth or plain water into the same bowl in a thin stream.

To prevent unpleasant lumps from forming in the sauce, it should be stirred regularly with a large spoon. After obtaining a homogeneous mass, you need to add fresh sour cream to it. In this composition, it is recommended to simmer the gravy for five minutes over very low heat.

Finally, pepper, salt and sweet paprika should be added to the tomato-sour cream sauce. At this point, the preparation of the gravy is considered completely completed. It can be safely served to the table.

Making sour cream and cheese sauce

If you are tired of classic sauces, then we suggest making sour cream and cheese sauce. For it we will need:

• thick sour cream - approximately 100 g;
• raw fresh eggs - 2 pcs.;
• hard cheese - 40 g;
• heavy cream - approximately 80 ml;
• butter - about 20 g;
• salt, ground paprika and pepper - add to the sauce to taste;
• wheat flour - 2 dessert spoons.

Making the sauce

To make your own cream cheese sauce, it would be nice to have a powerful blender. After all, it is with its help that fresh eggs should be thoroughly beaten. Next, add sour cream to the mentioned ingredient and repeat the mixing procedure.

After all the described actions, you need to add hard cheese to the resulting mass, which should first be grated on the finest grater. Next, you need to melt a piece of butter in a frying pan, and then gradually pour the previously mixed ingredients into it.

At the end, you need to add heavy cream, wheat flour and spices to the prepared sauce, and then heat all the ingredients over low heat. After three minutes, the sour cream and cheese sauce will be completely ready for consumption. You can serve it at the dinner table with absolutely any dish. Enjoy your meal!

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 spoonful of 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.