Mushrooms in sour cream sauce with Provencal herbs
4 servings
35 minutes
Mushrooms in sour cream sauce with Provençal herbs are a true gastronomic delight that embodies the aromas and tenderness of European cuisine. This recipe is inspired by French culinary traditions, where mushrooms are often cooked in creamy and sour cream sauces to highlight their earthy flavor. Sautéed mushrooms and caramelized onions create a rich base, while sour cream with added mushroom broth gives the dish a velvety texture. Provençal herbs fill the sauce with an exquisite aroma, reminiscent of the sunny lavender fields of Provence. This dish is versatile: it pairs perfectly with mashed potatoes, pasta, or simply fresh bread, allowing one to enjoy its refined taste in a cozy home atmosphere.
1
Cut and boil the mushrooms in salted water (boil the mushrooms for 10-20 minutes after the water boils). Do not discard the broth - it will be needed for the sauce later.
- Fresh mushrooms: 300 g
- Salt: to taste
2
Put onion in the pan and sauté it a little. Add the boiled mushrooms and fry the mixture until golden.
- Onion: 2 pieces
- Fresh mushrooms: 300 g
3
Sprinkle the fried mushrooms and onions with flour, mix everything, and fry a little more.
- Wheat flour: 10 g
4
Add sour cream, mushroom broth, pepper, salt, and sprinkle with spices (I use a mixture of Provencal herbs) to this mixture. Mix everything, cover with a lid, and bring to a boil.
- Sour cream: 250 g
- Mushroom broth: 0.5 l
- Ground black pepper: to taste
- Salt: to taste
- Spices: to taste
