Sour cream and mushroom sauce
4 servings
60 minutes
Sour cream mushroom sauce is a classic of European cuisine, combining the tenderness of sour cream with the rich flavor of mushrooms. Historically, this sauce emerged in gastronomy due to the desire for soft, creamy textures that perfectly complement meat and vegetable dishes. Its base consists of fresh mushrooms sautéed with onions until golden brown, then thickened with flour and broth for a velvety texture. The finishing touch is the addition of sour cream, which harmonizes and enriches the flavor. The sauce pairs perfectly with pasta, meat or potato dishes, revealing the depth of mushroom notes. It can be garnished with fresh herbs for a touch of freshness. This sauce is a versatile companion in the kitchen with a warming, homely taste that can turn any dish into a work of art.
1
First, soak and rinse the mushrooms well. For the sour cream-mushroom sauce, you can use dried mushrooms or fresh champignons. The mushrooms should be finely chopped and sautéed in sunflower oil with chopped onions until golden.
- Fresh mushrooms: 200 g
- Onion: 1 head
2
In a pan with onions and mushrooms, add flour, pour in broth, and simmer all ingredients on low heat under a closed lid for 20 minutes. During this time, the sour cream sauce with onions and mushrooms should thicken.
- Wheat flour: 2 tablespoons
- Meat broth: 500 ml
3
Next, season the contents of the pan with salt and pepper, and add sour cream. After 2 minutes, remove from heat and garnish with greens.
- Sour cream 42%: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Green: to taste