Mushroom sauce with herbs
4 servings
30 minutes
Mushroom sauce with herbs is a delicate and aromatic addition to many dishes of Russian cuisine. Its history traces back to traditional village recipes where mushrooms always held a special place. Champignons gently stewed with onions acquire a rich flavor complemented by the light tang of sour cream and the freshness of herbs. The sauce is velvety with deep mushroom notes and a pleasant creamy texture. It pairs excellently with potatoes, meat, and vegetable dishes, adding special juiciness to them. Due to its simplicity in preparation and the availability of ingredients, this sauce has become a favorite element of home menus. It can be served hot or chilled, making it a versatile option for various gastronomic experiments.
1
Finely chop the mushrooms and onion, and sauté in vegetable oil for 15 minutes with the lid on to prevent evaporation (if the mushrooms are too dry, you can add a little water).
- Champignons: 200 g
- Vegetable oil: to taste
- Onion: 1 head
2
Then add sour cream and simmer for another 5-7 minutes.
- Sour cream: 150 g
3
Cool down, add greens, and blend everything in a blender until smooth.
- Green: to taste