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Mushroom sauce with sour cream

Author
Cookinero 18 Sep 2025
1970
Mushroom sauce with sour cream

Sour cream and mushroom sauce will transform any side dish, making it tasty and aromatic. There are many recipes for making mushroom sauce. They are united by their budget and speed of execution. To make mushroom sauce from champignons with sour cream, choose fresh or canned mushrooms. When choosing the latter, give preference to champignons in a glass jar. The brine in them should be transparent, the mushrooms should be uniform in color and shape, and the amount of vinegar should be minimal.

How to cook Mushroom sauce with sour cream

Step 1

Mushroom sauce with sour cream

Heat a frying pan, pour in vegetable oil. Add the onion cut into half rings and fry over high heat for 3 minutes, stirring constantly. Add the chopped champignons, fry for 5 minutes. Season with salt and pepper.

Step 2

Mushroom sauce with sour cream

Sprinkle the onion and mushroom mixture with flour. Add sour cream, stirring constantly. Pour in water in small portions, stir again. Cover the pan with a lid and simmer over medium heat for 10-15 minutes. Add bay leaf 5 minutes before the end of cooking.

Mushroom sauce with sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute champignons with cremini, shiitake, or portobello mushrooms for deeper flavor, or use white button mushrooms for a milder taste.
Store the sauce in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove with a splash of water if needed.
Yes, replace sour cream with coconut cream or a dairy-free yogurt alternative, and use oil instead of butter if needed.
This sauce pairs well with pasta, mashed potatoes, roasted vegetables, grilled chicken, or as a topping for meatballs.
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on low heat, stirring occasionally.
Use a gluten-free flour blend or cornstarch as a thickener instead of regular flour.
For a richer texture, stir in a splash of heavy cream or a dollop of cream cheese at the end of cooking.
Skip the flour and let the sauce reduce naturally, or use a low-carb thickener like xanthan gum in small amounts.

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