Mushrooms with sour cream
4 servings
30 minutes
Mushrooms with sour cream is a classic dish of European cuisine, known for its delicate texture and rich creamy-mushroom flavor. The origins of this recipe date back centuries when forest mushrooms were an important part of the diet, especially in nature-rich regions. Pickled mushrooms acquire a special aroma that perfectly complements the softness of sour cream. Delicate notes of garlic and herbs add sophistication to the dish, while spices allow for flavor adjustment to your liking. This versatile dish can be served as a standalone treat or used as a side for meat and potatoes. Simple to prepare yet surprisingly delicious, it is perfect for a cozy home dinner or festive gathering.
1
Put the mushrooms in a colander and rinse thoroughly.
- Marinated mushrooms: 2 glasss
2
Heat the pan and add a little vegetable oil.
3
Pour in the washed mushrooms and add a little salt. Cover with a lid and wait for about 5–10 minutes (until the mushrooms start to crackle).
- Marinated mushrooms: 2 glasss
- Salt: to taste
4
Boil the kettle. Once the mushrooms start to crackle, stir them and add sour cream in about a minute. Mix the sour cream with the mushrooms, then pour in water so that the mushrooms are slightly visible.
- Sour cream 15%: 0.5 jar
5
Add spices to taste, stirring occasionally. Meanwhile, grate the garlic on a fine grater and add it to the mushrooms.
- Spices: to taste
- Garlic: 2 cloves
6
Stir for 5 minutes, then cover and let simmer on low heat for another 10 minutes.
7
While the mushrooms are stewing, check periodically to ensure the sour cream doesn't evaporate. If there's too little sour cream, the mushrooms will be without sauce.
8
Add greens to taste. The quick side dish is ready.
- Fresh herbs: to taste
