Few food lovers will refuse mushrooms: they add great variety to the table and delight the taste buds. True, wild mushrooms are not available to everyone and not always. But buying champignons is not a problem. That’s why housewives came up with a huge number of all kinds of recipes using them. But everyone’s favorite is champignons in sour cream in a frying pan. In this form, mushrooms are in harmony with any meat dishes, go well with vegetables, and can be eaten simply with any side dish.

Preparing mushrooms

Before frying in a frying pan, you should carry out several simple operations with them. To begin with, sort through; If you come across specimens with dark spots, it is better to trim such places. Mushrooms should be washed at least three times, but quickly, so that their flavor is not lost. Before sending to the frying pan, the champignons must be dried - otherwise extra time will be spent evaporating the “foreign” water. It is better to fry small mushrooms whole, large ones are divided into stems and caps and cut into equal slices.

Whether to clean champignons is a controversial issue. Young mushrooms will obviously do without this procedure; on older ones, the cap manages to build up a rather rough layer, so it can be removed to make it more tender.

Frying rules

There are only three conditions for successful culinary experiments:

1. Mushrooms must be used immediately after preparation is completed: champignons darken extremely quickly and begin to deteriorate.
2. You don’t need to fry fresh champignons in sour cream in a frying pan for long, a maximum of seven minutes (unless, of course, they are piled up in a pan). will cook for up to 25 minutes.
3. Add salt and seasonings to the mushrooms just before removing from the heat, otherwise they will not turn out very juicy.

Champignons in sour cream in a frying pan: recipe

Frying mushrooms is actually very simple. Even a novice cook is unlikely to be able to ruin a dish. You need to proceed as follows.

1. Half a kilogram of champignons is cut into not too small pieces.
2. Two medium onions are cut into quarters of rings.
3. A clove of garlic (if you have nothing against it) is chopped as finely as possible.
4. A good bunch of dill is washed, dried and chopped.
5. Place chopped champignons into heated oil in a frying pan and fry with stirring. If the frying pan is small, this will take about 15 minutes - there are quite a lot of mushrooms.
6. In a separate frying pan, fry the onion until soft and add it to the champignons.
7. Mushrooms are poured with a glass of sour cream, seasoned with pepper and salt and stewed for about seven minutes.

At this stage, champignons in sour cream in a frying pan can be considered ready. But if you wish, you can put them in cocotte makers, sprinkle them with cheese and put them in the oven for ten minutes - you will get wonderful juliennes.

Mushrooms plus potatoes

Many housewives combine these two favorite products in their dishes. They turn out especially successful in sour cream in a frying pan. At the initial stage, they are prepared separately. In one frying pan, simmer a chopped onion; As soon as it becomes transparent, add strips or small slices of a kilogram of fresh champignons. Six hundred grams of tubers are cut into strips, dried with napkins and fried in another frying pan until half cooked. Next, the potatoes are transferred to the mushrooms, a glass of thicker sour cream is poured in, the contents of the frying pan are mixed and added. Joint cooking lasts for a quarter of an hour. When the dish is ready, it is sprinkled with parsley and dill.

Juicy meat

The average Russian table rarely goes without meat. Unless the family adheres to the precepts of vegetarianism or observes church fasting. Everyone else will probably like it in sour cream in a frying pan. Cooking begins with frying, for which two onions are chopped and fried until golden. Having achieved the desired color, add tomatoes in slices, about three medium-sized ones, to the onion. If it’s not the season for tomatoes, you can take canned tomatoes in their own juice. After about five minutes, slices of a third of a kilogram of champignons are added to the frying pan, and after another five, slices of pork (about 700 grams). Fry for about ten minutes over high heat, then pour in a glass of sour cream and reduce the heat to low. At the same moment, salting and peppering are carried out, the pan is covered and left for a third of an hour. Delicate results and magical aroma are guaranteed!

scented bird

It is prepared somewhat differently in sour cream in a frying pan. The most attractive part of this dish is the fillet; since it is somewhat dry, half a kilogram of chicken is boiled in salted water for a third of an hour from boiling, and then cooled. While waiting for cooling, two onions are cut into half rings, and half a kilo of champignons are cut into slices. First, the onion is fried until it becomes transparent, then the mushrooms are added and cooked for a quarter of an hour until the excess juice evaporates. Mix half a glass of sour cream, a spoonful of flour and a third of a spoonful of ground nutmeg in a bowl. You need to knead until all the flour lumps are broken up. The fillet is cut into strips, sent to the mushrooms and filled with fragrant sour cream. At this point, the dish can be added salt and pepper. The container is tightly closed with a lid, and its contents are stewed for ten minutes. You can eat it this way, or you can serve it with mashed potatoes, al dente pasta, or just vegetables, fresh or salted, depending on the season.

Calories: Not specified
Cooking time: 30 min

Elastic mushrooms in a viscous creamy sauce with an incredible aroma - this dish is worthy of inclusion in your holiday and daily menu. And don’t be upset if picking mushrooms is not your hobby, and selling and buying fresh mushrooms is not an all-season phenomenon. Just buy frozen porcini mushrooms from a manufacturer you trust. And cook porcini mushrooms in sour cream in a frying pan in just 30 minutes, using our detailed recipe with photos. The memories of a delicious dish will last for a very long time, and when the opportunity arises, your family will ask you to cook the mushrooms again or twice. Stock up on fresh ones and cook for benefit and pleasure!




for 2 servings:
- porcini mushrooms – 200 g,
- sour cream 20% - 3 tbsp. l.,
- onion – 1 pc.,
- butter – 1 tsp,
- vegetable oil – 1 tbsp. l.,
- salt and pepper to taste.

Recipe with photos step by step:

Pour odorless sunflower oil into a heated frying pan and put a piece of butter. Thanks to this combination of oils, the onions and mushrooms will not burn in the pan, but will acquire a rich, creamy aroma. Add chopped onions. Salt and sprinkle with ground black pepper. Fry over medium heat for 1 minute.




Add porcini mushrooms to the onions fried until transparent and golden. Frozen mushrooms must first be thawed at room temperature in order to be able to cut large caps and stems. Small mushrooms do not need to be defrosted.




Fry the onions and mushrooms over medium heat, stirring occasionally, until the clear water evaporates - 3-5 minutes. During this time, the mushrooms will have time to brown slightly.




Add thick, fatty sour cream to the fried whites with onions. Of course, you can use less fatty sour cream, but the result will be different - grains and flakes may appear in the sauce. The dish will lose its visual appeal, and the sour cream sauce will not be ideal.






Mix all the ingredients in the pan well, but carefully. Simmer over low heat for five to seven minutes until the mushrooms are ready. Fresh mushrooms require longer heat treatment.




Ready porcini mushrooms in sour cream in a frying pan look like in the photo: elastic pieces of mushrooms in a thick creamy caramel sauce.




Place the dish into portioned dishes and serve immediately while hot.




Porcini mushrooms in sour cream go well with boiled potatoes, fresh vegetables, as well as poultry and meat dishes.

Delicious recipes and bon appetit!
You can also cook porcini mushrooms

You can prepare many different dishes from mushrooms. They are boiled, fried, stewed, added to meat and salads. But the most favorite dish in many families is ordinary fried mushrooms. They are served with boiled potatoes or other side dishes and sprinkled with herbs. Today we invite you to prepare a simple and very tasty dish - fried champignons in sour cream. These mushrooms are available for sale all year round, so you can buy them at any time. They're inexpensive, so the cost of an amazing dinner will be minimal.

In our recipe we use fresh champignons. But if you have frozen food in your freezer, that will also work. We will fry the mushrooms with onions, at the end of cooking we will add sour cream and let the ingredients simmer a little. By the way, you can do without sour cream. Just skip this step when preparing.

Taste Info Second: mushrooms

Ingredients for 2 servings:

• champignons – 300 g;
• sour cream – 3 tbsp;
• onion – 1 pc.;
• vegetable oil;
• pepper, salt;
• seasoning for mushroom dishes - to taste;
• fenugreek grass – 2-3 pcs. (optional).

How to cook fried champignons with onions in sour cream

Finely chop the onion. Pour vegetable oil into a frying pan and heat it. The oil must be of good quality so as not to spoil the dish. You can use olive oil. Add the onion and saute it for 5-7 minutes.

If the mushrooms are fresh, wash them well so that no soil remains. Using a brush, lightly clean the caps. Place on a towel to dry. If the champignons are large and old, they need to be cleaned with a knife. Grab the skin from the edge of the cap and carefully remove. If there are dark spots, they need to be cut off.

Cut off the legs by 1-2 centimeters. Cut the champignons. You can make thin strips or cut into four parts. Add chopped champignons to the pan with the onions and immediately add salt. If using a frozen product, place it in the pan without defrosting.

If available, use 2-3 fenugreek herbs. It will enhance the taste and aroma of the dish. Fry the champignons until liquid appears.

Place sour cream in a frying pan. If you want a thicker gravy, replace the sour cream with cream. Add ground pepper. If desired, you can add seasoning for mushroom dishes. Mix well and cover with a lid. Simmer the ingredients in sour cream for 10 minutes under the lid.

Fried champignons with onions in sour cream are ready. If fenugreek herb has been used, it should be discarded after cooking.

Stewed champignons can be served with any side dish, but their combination with young boiled potatoes is especially tasty.

The resulting dish can be slightly modified and you will get amazing mushrooms baked with cheese. Take the prepared stewed champignons and place them in small heat-resistant bowls. Place grated cheese on top. Preheat the oven and place the dish in it for about 10 minutes. The main thing is that the cheese has time to melt and brown a little. Such champignons with cheese can be an excellent option for a hot dish at the holiday table.

If you are planning to prepare a regular dinner, but need to do the work quickly, prepare mushrooms stewed with potatoes. To do this, place onions and mushrooms in a heated frying pan with vegetable oil and fry over high heat. Peel the potatoes and cut them into cubes. When the mushrooms release their juice, add the potatoes and continue to fry over high heat, stirring occasionally, for about 10 minutes. After that, add sour cream or cream and pour in water. Season with salt and pepper. The water must be hot so that the cooking process is not interrupted due to a decrease in temperature, otherwise the potatoes may become tough. Close the lid. Simmer for 20 minutes until the potatoes begin to fall apart. You can use fresh herbs to decorate the dish.

In Rus' we have never suffered from mycophobia: we ate mushrooms, we eat them, and we will continue to eat them. They make very satisfying and delicious dishes! All year round, forest gifts remain on our tables: salted, pickled, boiled mushrooms. And fried! – they are very good in themselves, but together with sour cream they turn into a double joy for gourmets and a temptation for sick stomachs, which is impossible to resist.

It is not known who was the first to come up with the brilliant idea of ​​combining two favorite national products in one frying pan; most likely, the “discovery” was massive, given the scale of their consumption in their native state; as a result, a simple peasant dish, surpassing many overseas delicacies, was awarded a permanent presence even on the royal table. Meanwhile, it does not require much trouble. Despite the abundance of recipes, the whole process actually comes down to two stages: frying mushrooms with onions and bringing them to readiness with sour cream. The rest is details.

To boil or not to boil mushrooms before frying?

1. Undoubtedly edible mushrooms, after initial processing and washing, are scalded 2-3 times with boiling water (to give elasticity when slicing) and for maximum preservation of taste, aroma and nutritional value, they are fried immediately:
   • white;
     
   • boletus;
     
   • boletus;
     
   • honey agaric;
     
   • chanterelles;
     
   • umbrellas;
     
   • saffron milk caps (with sour cream they are so good that they cannot be compared with any other mushrooms!);
     
   • Champignon;
     
   • oyster mushrooms
     
   The exceptions are:
   • boletus (larch and ordinary). They are pre-boiled for 10–15 minutes;
     
   • Russula. Boil for 5–7 minutes. With a bland taste, you can fry it right away;
     
   • hedgehogs. Only mature ones are boiled for 25 minutes. To soften and remove bitterness, the spines must also be removed. The young ones are fried immediately.
     
2. Conditionally edible mushrooms, as their name suggests, can only be eaten under certain conditions. Pre-boiling is just one of them. In this case, all the dangerous and undesirable components of these mushrooms are destroyed or transferred into the water. After which the bitter and toxic broth splashes out, and the mushrooms can be fried.

   Keep in mind that when heated, cast iron, tin and copper react dangerously with mushrooms: the mushrooms darken, vitamins are lost, and the risk of poisoning appears. This applies not only to the cooking pot, but also to the frying pan in which you will fry.

   The list of conditionally edible mushrooms suitable for frying is small:

   • morels (ordinary ones - boil for 10-15 minutes; conical ones - fresh ones are boiled for 15-20 minutes, draining the water twice, and dried ones - kept in water for at least a month before use);
     
   • greenfinch (remove the skin from the cap);
     
   • pigs (only young mushrooms are used);
     
   • rows (purple and gray - boil for 10–15 minutes).
     
3. Not suitable for frying at all: milk mushrooms, bitter mushrooms, valui, volnushki, podgruzdki, nigella, etc.
   

Slicing mushrooms for frying
The cutting method depends on the preferences of the cook and the characteristics of some mushrooms. For example, because the legs of umbrellas and honey mushrooms, one of the most delicious fried mushrooms, are too hard, only the caps are used.

For gravy with side dishes, small cuts are more suitable: pieces, plates, circles, and large ones (for example, greenhouse champignon, cut vertically into four parts) are good for frying mushrooms as an independent dish.

What to fry mushrooms with?
Sliced ​​mushrooms are placed in hot fat on an already preheated frying pan. It is best to fry mushrooms in refined (odorless) vegetable oil or lard. Frying in butter is tasty, but harmful.

What to do with the released juice?
Pre-boiled mushrooms in any cut do not lose much liquid during frying and do not decrease in volume. Coarsely chopped fresh mushrooms also have time to brown before the juice begins to release from them, but fresh plates and small pieces almost immediately end up floating in the water, which can hardly be called hot. Have to:

• or “fry” the mushrooms in it, waiting until all the liquid has evaporated, and then fry for a few more minutes;
  
• or immediately pour the released juice into a separate bowl and use it later to prepare sauce or soup. This method is good for delicate mushrooms that do not require long-term heat treatment, such as champignons or umbrellas.
  

Mushrooms should be cooked over medium heat, avoiding drying them out.

What seasonings go with fried mushrooms?
Mushrooms are rich in aromatic substances; they should be seasoned very sparingly so as not to drown out their own unique mushroom taste and smell. The more tender they are, the less spices are needed, and champignons (the only one of their kind) have such a delicate aroma and pleasant sourness that strong-smelling spices will only spoil them.

Typically, parsley, garlic, dill, basil, apples and, of course, onions are added to mushrooms. Shredded or cut into checkers, it can be fried together with mushrooms, but it is better to fry the onions and mushrooms separately, and then combine.

Salt the mushrooms at the end of cooking.

How and when to add sour cream to mushrooms?
To prevent the sour cream from curdling when heated, pour a little cold milk into it, stir and add it in this form to the almost finished mixture of mushrooms, onions and flour. Simmer until fully cooked. For 500 g of fresh mushrooms you will need half a glass of sour cream. At the end, the dish can be sprinkled with grated cheese or breadcrumbs and baked in the oven (for example, in portions, in cocotte makers).

If you want to get more sauce, increase the proportions of flour and sour cream, then dilute everything to the desired consistency with hot milk, mushroom broth or water and cook under the lid until ready.

Chanterelle sauces and gravies are especially good. A little turmeric will enhance their sunny color without ruining the taste.

In addition to fresh ones, you can fry dried mushrooms, canned and frozen, pre-soaked in hot milk; each type separately or mixed with other mushrooms. Ready-made fried mushrooms in sour cream are equally tasty both hot and cold.

Mushrooms in sour cream is another universal combination of products, thanks to which you get a lot of tasty and surprisingly tender dishes. They can be a light snack, a full dinner or a presentable appetizer for a holiday meal. The subtle forest aroma of mushrooms and thick sour cream sauce will definitely appeal to all gourmets present at the table.

The calorie content of mushrooms in sour cream is significantly lower than that of meat dishes. However, they can easily satisfy your hunger due to their high protein content. This dish will become a favorite treat for vegetarians and will help out during fasting or dieting. At the same time, mushrooms will help normalize metabolism and remove excess cholesterol from the body.

Mushrooms in sour cream are stewed in a frying pan or in a slow cooker, and are also often baked in the oven using pots or a regular baking dish. In any case, they are pre-fried so that all excess liquid can evaporate (mushrooms contain up to 90% water!). For the dish, all types of edible mushrooms are used separately or mixed together.

Vegetables, meat, herbs, all types of seasonings and spices go well with mushrooms. Garlic, hard cheese, cream, flour for thickness, etc. are added to the sour cream sauce. The finished dish, depending on the cooking method, is served as an independent treat, or any side dish is added to your choice.

Cooking mushrooms in a frying pan is very simple, the main thing is to ensure that all excess liquid evaporates from them. It is better to use butter for frying, then the champignons will turn out more tender. However, any other vegetable will do.

Ingredients:

• 1 kg of champignons;
• 1 onion;
• 150 g sour cream;
• 1 clove of garlic;
• 3 tbsp. l. butter;
• Salt pepper.

Cooking method:

1. Wash the mushrooms and cut into thin slices.
2. Cut the onion in half, then chop it into half rings.
3. Grease a frying pan with butter and add mushrooms.
4. When the liquid has almost completely evaporated, add the onion and finely chopped garlic.
5. Salt and pepper the mushrooms to taste, stir.
6. Fry the champignons over low heat until golden brown.
7. Spread sour cream evenly over mushrooms.
8. Cover the pan with a lid and simmer over low heat until the sour cream is absorbed.

Interesting from the network

This roast will quickly feed the whole family with a tasty and aromatic dinner. Potatoes, mushrooms and chicken go perfectly with sour cream sauce. The result is a very juicy thick gravy that literally melts in your mouth. A non-stick pan is best for cooking.

Ingredients:

• 200 g chicken fillet;
• 200 g mushrooms;
• 100 g sour cream;
• 6 potatoes;
• 1 onion;
• 1 carrot;
• 1 tbsp. l. seasonings for potatoes;
• 1 bell pepper;
• 2 cloves of garlic;
• Salt pepper.

Cooking method:

1. Cut vegetables and fillets into small cubes, mushrooms into slices.
2. Grease the bottom of the pan with vegetable oil.
3. Place onions and carrots in a pan and fry a little.
4. Add potatoes, stir and fill with water until halfway through.
5. Add mushrooms, fillets and bell peppers one at a time, stirring constantly.
6. After 20 minutes, season the dish with salt, pepper and sour cream.
7. Cook for another 10 minutes, then add the chopped garlic and remove the roast from the heat.

A simple and nutritious second course that can be served with any side dish. It takes a long time to stew the meat, but you can reduce the time spent a little if you cut it into small pieces. It is better to grind other ingredients in the same way as pork.

Ingredients:

• 500 g pork;
• 200 g mushrooms;
• 1 onion;
• 1 clove of garlic;
• 100 g of greens;
• Flour;
• Salt pepper.

Cooking method:

1. Cut the onion into half rings and, if necessary, chop the mushrooms in any convenient way.
2. Fry mushrooms and onions until half cooked in vegetable oil.
3. Cut the pork into cubes no thicker than 1 cm, salt and pepper each piece and roll in flour.
4. Place the meat in a common frying pan and stir.
5. Add garlic passed through a press.
6. 10 minutes before the pork is ready, pour sour cream into the frying pan.
7. Finely chop the greens and sprinkle the dish with it.
8. Cover the pan with a lid and cook over low heat until done (10 minutes).

Fragrant, tender and very tasty mushrooms will be the ideal decoration for any table. Such pots can be safely offered to even the most demanding guests. A flatbread instead of a lid and a golden-brown cheese crust will add piquancy to the design. The amount of ingredients is enough for 3 pots.

Ingredients:

• 450 g champignons;
• 450 g honey mushrooms;
• 3 cloves of garlic;
• 1 onion;
• 1 bunch of green onions;
• 250 g hard cheese;
• 250 g sour cream;
• 3 tbsp. l. butter;
• 125 g flour;
• 50 m of water;
• 1 egg;
• Salt pepper.

Cooking method:

1. Finely chop the mushrooms, onions and garlic.
2. Fry mushrooms with vegetables in a frying pan greased with vegetable oil.
3. Transfer the contents of the frying pan to a deep plate.
4. Chop green onions, add to fried mushrooms, salt and pepper to taste.
5. Grease the pots with butter and place mushrooms and onions in them.
6. Cover the mushrooms with a thick layer of sour cream without stirring.
7. Sprinkle sour cream with black pepper and grated cheese on top.
8. Beat the egg, sift the flour and mix with the egg.
9. Add water and salt to the dough, knead, put in a warm place for 15 minutes.
10. Roll out the dough into three identical cakes and cover the pots with them.
11. Prick each flatbread a couple of times with a fork and brush with butter.
12. Bake mushrooms for 45 minutes at 180 degrees.

Now you know how to cook mushrooms in sour cream according to a recipe with a photo. Bon appetit!

Mushrooms in sour cream are a tender, nutritious dish that can be used as a hearty snack or side dish. If you bake such a delicacy in the oven, and even add some meat ingredient, you will get a complete lunch or dinner. A few simple rules on how to cook mushrooms in sour cream will help those who are encountering such recipes for the first time:

• Until the liquid from the mushrooms evaporates, they must be fried with the lid open;
• It is better to spread the sour cream on the mushrooms in a uniform layer, rather than mix them together;
• If desired, you can add more sour cream to the mushrooms, then you will get a flavorful gravy;
• For a more delicate taste, use butter for frying;
• For this dish you can use not only fresh, but also frozen or canned mushrooms.