The sauce is an excellent addition to the dish, which helps to reveal the taste of the main ingredient. There are many different sauces, ranging from berry to garlic. But it is the mushroom sauces with sour cream that are distinguished by their versatility, because they can be eaten with meat, pasta, shawarma, and even salads.
|oyster mushrooms –||500 g|
|bulb onions (large) –||1 PC.|
|sour cream (fat content of 20%) –||300 g|
|butter –||30 g|
|salt, spices –||taste|
|Time for preparing: 25 minutes||Calories per 100 grams: 92 Kcal|
Mushroom sauce with sour cream can charm each gourmet with its delicate taste, forest aroma and ease of preparation.
First, wash the mushrooms thoroughly, dry them with paper towels and chop finely..
Next, clean and finely chop the onion.
Put the pan on a small fire and melt half of the butter in it, add the onion and simmer to a transparent state, stirring often.
We add oyster mushrooms and the remaining oil to the semi-finished onions, which will help the mushrooms release their moisture..
Stew mushrooms with onions on medium heat until oyster mushrooms do not give up their liquid. Then add salt and spices, cover the mushrooms with a lid and simmer on low heat until cooked..
Add sour cream to the ready oyster mushrooms, mix, simmer for a couple of minutes, turn off the fire.
When the mushrooms cool down, immerse them in the bowl of the blender and interrupt until smooth. The sauce is ready!
Serve the sauce can be in the form of bulk drops on a plate, you can fill them with vegetable salad, or you can just in a separate dish-saucepan.
Champignon mushroom sauce with sour cream and greens
Champignons are the most common mushrooms in cooking. Available for cooking and their price makes. But, in spite of the above factors, champignons are a very tasty product that is eaten even raw..
This type of mushroom is widely used not only in the preparation of salads, casseroles, and various fillings, but also in sauces.
List of products required for the preparation of this sauce:
- champignons – 600 g;
- onion – 1 pc .;
- sour cream – 350 g;
- butter – 40 g;
- parsley, dill – to taste;
- salt, spices – to taste.
Cooking time – 30 minutes.
Calories per 100 g – 98 kcal.
First, the caps of champignons must be cleaned of a thin white film on which all the dirt accumulated. Then the mushrooms need to be well washed and cut into slices or straws (it does not matter, as the mushrooms will be crushed).
Then cut the onion into thin half rings and send it to stew on 20 g of butter to a transparent state..
To the onions we send champignons with the remaining butter. Stir vegetables over medium heat until the mushrooms release their juice. Then salt the vegetables, stir, simmer the vegetables until cooked under the lid, stirring occasionally.
While mushrooms are stewing, it is necessary to chop the greens..
Add greens and sour cream to the prepared mushrooms. Thoroughly mix, give to extinguish about a minute, remove from heat.
When the mushrooms are cool, you should kill them with a blender.
Ready mushroom champignon sauce with sour cream goes well with poultry meat, and also serves as an appetizing addition to crispy flatbread, baguette, pita bread rolls.
- To the mushroom sauce with sour cream is not curled, sour cream for it must be at room temperature.
- Delicate creamy taste of sour cream, mushrooms and butter goes well with a touch of light, so be sure to add a little black pepper to the mushrooms (the main thing is not to overdo it).
- If, when stewing mushrooms, the liquid is too evaporated, then you should add a few tablespoons of boiled water to the pan.
- If there was no sour cream in the refrigerator, then this ingredient can be replaced with cream (about 20% fat).
Mushroom sauce with sour cream is a great alternative to mayonnaise, sandwich spreads, spaghetti and meat sauces, which can be cooked by yourself for a maximum of half an hour and from natural ingredients.