Today I will tell you how to cook oyster mushrooms and champignons with sour cream and onions - quickly, simply and tasty. Champignons themselves are tasteless, no matter how you cook them (although no, they turn out excellent when marinated), but today we will add oyster mushrooms to the champignons, and we will stew the whole thing in sour cream. Be sure to add onions and garlic - the result will be very tasty.
Mushrooms with sour cream and onions can be served with any side dish; it will be delicious with mashed potatoes; mushrooms also go well with rice, buckwheat or pasta. Well, if you're interested, let's get started.
Prepare all products according to the list. Choose fresh mushrooms; they should be without damage or blemishes.
To begin, peel the onions, rinse, dry, and cut into small cubes.
Wash and dry the champignons, then cut into small pieces.
Wash and dry the oyster mushrooms, squeeze a little. Also cut into medium sized pieces.
Heat the oil in a frying pan, add the chopped onion into it and fry for a couple of minutes until golden brown.
Add champignons and oyster mushrooms to the pan. Fry mushrooms and onions for 5-7 minutes, stirring occasionally.
In a cup, mix sour cream, pressed garlic, salt and pepper.
Fried mushrooms and onions should become a pleasant golden brown color.
Now you can add the prepared sour cream. Mix everything and simmer for 4-5 minutes over low heat. Serve the prepared mushrooms with sour cream and onions.
Bon appetit!
Mushrooms have long been a traditional ingredient in Russian cuisine. They can be cooked in a frying pan, in the oven or in a slow cooker. You can find many recipes in cookbooks, but true gourmets love fried mushrooms most of all - with onions and sour cream. The publication will tell you how to prepare them correctly and in what variations.
- Sour cream has a neutral smell and taste, so it can be combined with various mushrooms. You can take frozen or fresh, whole or already cut into slices. It is best to prepare such a dish from champignons, chanterelles, boletus, boletus, honey mushrooms and porcini mushrooms. But you can take others to suit your taste.
- When buying or picking mushrooms, pay attention to their appearance. They should not have dark spots or be old. Otherwise, there is a high risk of poisoning.
- Lemon juice will help preserve the beautiful color of the mushrooms. But you shouldn't abuse it.
- It is better to fry and cook mushrooms over low heat. This way they will retain their elasticity and be strong. Oyster mushrooms and champignons are only fried; they do not need cooking.
- To prepare mushrooms, it is recommended to use butter rather than vegetable oil.
- The finished dish cannot be stored for a long time. Within two days, toxic substances will begin to be released, which can lead to serious poisoning.
Recommendations from experienced chefs will help you prepare delicious and safe dishes. Don't neglect to follow the rules. Now you can move on to reviewing recipes with photos. Fried mushrooms with onions and sour cream are very tasty - be sure to try it!
Classic recipe: with sour cream and onions
To prepare the dish you will need the following products:
- Fresh mushrooms - half a kilogram.
- Onions - one or two pieces.
- Sour cream - three tablespoons.
- Olive oil - three tablespoons.
- Salt and spices.
To begin, chop the mushrooms into small slices and the onion into small cubes. It is better to take a frying pan with a non-stick coating. Heat it with the addition of olive oil (one and a half tablespoons is enough). Fry the chopped onion until golden brown.
Pour the remaining olive oil into a separate pan and heat it thoroughly. Simmer the mushrooms until soft. Add fried onions, sour cream, salt and pepper to the pan.
You can make a delicious mushroom sauce using the same recipe. Simply turn the finished dish into a paste using a blender.
Fried mushrooms with garlic, onion and sour cream
If you love spicy foods, be sure to check out this recipe for fried mushrooms and onions. It will require the following products:
- Fresh mushrooms - half a kilogram.
- Onions - one piece.
- Sour cream – 250 grams.
- Garlic – three cloves.
- Butter – 85 grams.
- Spices and salt to your taste.
First, finely chop the mushrooms and onions. Heat a frying pan over medium heat and melt the butter. Fry the onion on it until golden brown. Then add the mushrooms and simmer for another five minutes.
Add sour cream to the pan and stir. After about ten minutes, pepper and salt the dish, add chopped garlic. At this stage, you can add greens if desired. Mix everything and simmer for another minute. Serve fried mushrooms as a separate dish or as a sauce for a side dish.
Fried mushrooms with onions and carrots
The products needed for this dish should be taken in the following quantities:
- Half a kilogram of mushrooms.
- One large onion.
- Medium carrot.
- 150 grams of sour cream.
- Sunflower oil.
- Pepper and salt.
First chop the mushrooms. If you have champignons, then just cut them into four parts. Grease a frying pan with butter and heat it up. Fry the mushrooms on it, cover with a lid and simmer for about ten minutes over low heat.
Meanwhile, peel and coarsely grate the carrots and finely chop the onion. Send all this to the mushrooms, stir and simmer for about five minutes.
Now add sour cream, spices and salt. Cook for ten minutes. If you want to get mushrooms with sauce, then remove the lid five minutes before the end of frying. If you like drier dishes, cook in an open frying pan for the last ten minutes.
Serve warm mushrooms fried with onions and carrots. They go great with mashed or oven-baked potatoes.
Mushrooms with sour cream and fried potatoes
According to the recipe, prepare the following ingredients:
- Fresh mushrooms (for example, chanterelles) - three hundred grams.
- Medium bulb.
- Sour cream - three tablespoons.
- Potatoes - four medium tubers.
- Vegetable oil - five tablespoons.
- Butter - two tablespoons.
- Spices and salt.
Peel and chop the onions, mushrooms and potatoes. Add butter to a frying pan and heat over medium heat. Simmer the mushrooms until they release their juice and absorb it again. This will take approximately ten minutes. Transfer the mushrooms to another bowl. In the same frying pan, heat two tablespoons of vegetable oil. Fry the onion until golden brown.
Pour the remaining vegetable oil into another frying pan. Fry the sliced potatoes, turning them occasionally. This will take approximately twenty minutes. When the potatoes are soft, pepper and salt them. Add mushrooms, onions, sour cream to the pan and mix well. Simmer over low heat for several minutes. Now you can eat fried mushrooms with potatoes and onions. The photo below demonstrates how the dish can be served.
Fried champignons with egg yolk
This recipe is very simple, but the results are excellent. The presence of egg yolk allows you to refine and soften the sour cream. The sauce itself envelops the mushrooms, giving them a richer and more delicate taste. Champignons can be successfully replaced with chanterelles or oyster mushrooms.
So, based on three servings, you will need the following products:
- 350-400 grams of mushrooms (champignons, oyster mushrooms or chanterelles).
- One onion.
- Three tablespoons of sour cream.
- One raw egg yolk.
- Three tablespoons of butter (or vegetable) oil.
- A small bunch of dill.
- Pepper and salt.
Where to start cooking fried champignons with onions? Peel the mushrooms, rinse, cut into small pieces or slices. Chop the onion the way you like: cubes or half rings. Fry it in a mixture of oils until golden brown, stirring. Then add the chopped mushrooms. Fry everything together for about fifteen minutes.
Pepper and salt to your taste. Pour in sour cream and simmer the dish until the liquid disappears. Turn off the heat and quickly add the egg yolk into the still hot mushrooms, stirring constantly. When serving, sprinkle the finished dish with chopped dill.
Scrambled eggs with fried mushrooms
Perhaps some onions, mushrooms and a few eggs can be found in every home. You can quickly prepare a delicious and satisfying dish from them. What ingredients are needed for this recipe? For two servings you will need:
- Two hundred grams of mushrooms (champignons are best).
- One hundred grams of onions.
- Two tablespoons of sour cream.
- Two chicken eggs.
- A tablespoon of butter and vegetable oil.
- A tablespoon of grated Parmesan.
- A pinch of salt.
To prepare fried mushrooms with eggs and onions, you can optionally use herbs, the remains of any hard cheese, frozen or fresh vegetables. Any variations to your taste will be appropriate.
Start by preparing the mushrooms. They must be thoroughly washed and cut into slices. Chop the onion too, after removing the peel from it.
Heat oil (vegetable and butter) in a frying pan. Add the onion and fry until translucent. Add chopped mushrooms to the pan. Fry for about six minutes, stirring occasionally. All excess liquid that appears during the cooking process should evaporate.
At this stage, you can turn on your imagination. Salt the mushrooms fried with onions and season to taste. Provencal or Italian herbs and a mixture of peppers are ideal for this dish. It will also be very tasty if you add a pinch of oregano. If desired, add slices of sweet pepper, tomato, or any frozen vegetables to the pan.
Beat the eggs a little with sour cream. Pour the mixture into the pan and stir several times. When the eggs are cooked, remove the dish from the heat. Place on plates and sprinkle with grated cheese. You can finish the scrambled eggs with mushrooms in the oven. Take a lot of any hard cheese and put it on top of the pan. Bake in the oven for a few minutes. This will create something similar to an Italian frittata.
Serve the fried mushroom eggs, garnished with chopped green onions, fresh vegetables, canned peas or corn. It also goes well with homemade salads and pickles.
Fried mushrooms with white wine and sour cream
Also quite an interesting recipe for fried mushrooms with onions. You will need the following ingredients:
- Half a cup of any white wine.
- Half a kilogram of fresh mushrooms.
- One onion.
- Three hundred grams of sour cream.
- A piece of butter.
- Two cloves of garlic.
- Chopped greens.
- A tablespoon of flour.
- Pepper and salt.
Heat a frying pan over medium heat and melt a knob of butter. Add chopped mushrooms, onions and garlic. Simmer everything together for five minutes. Pour in the wine, add salt and season. Cook until the liquid has evaporated by half. Now add the flour, stirring constantly so that there are no lumps. Place sour cream and your favorite herbs in the pan. Stir again and simmer covered for about ten minutes.
Mushrooms with cheese in sour cream
According to the recipe, the following products are needed:
- Half a kilogram of fresh or frozen mushrooms.
- One large onion.
- Three-quarters cups of sour cream.
- Three hundred grams of cheese.
- A tablespoon of butter and olive oil.
- A tablespoon of flour.
- Salt and spices.
Cut the mushrooms into slices and the onions into half rings. Heat a frying pan with butter and olive oil. Add the mushrooms and simmer for about six minutes, stirring. Add chopped onion to the pan and stir. Cook until translucent (you can see what it looks like in the photo above). Add a few chopped garlic cloves to the fried mushrooms and onions if you like spicier dishes. Cover the frying pan with a lid. On the stove, reduce the heat and simmer the dish for another fifteen minutes.
Fried mushrooms in sour cream sauce
This dish can be cooked in a frying pan or in the oven. As always, first of all we prepare fried mushrooms - with onions, spices, etc. Then you just need to make sour cream sauce, and then simmer all the products together. But first things first. What ingredients are needed to prepare this dish?
- Half a kilogram of mushrooms.
- One onion.
- A glass of sour cream.
- Two tablespoons of wheat flour.
- Two glasses of water.
- Five tablespoons of vegetable oil.
- Fifty grams of hard cheese (optional).
- Salt and pepper to your taste.
Peel, wash and cut the mushrooms into thin slices. If you have white ones, then chop them very finely. Remove the skin from the onion and cut into cubes. Fry the vegetable in a heated frying pan with oil. Then add the mushrooms and simmer over low heat for about half an hour. Don't forget to stir periodically.
Season the mushrooms fried with onions with pepper and salt. Add sour cream, stir and cook for about three minutes. In a separate bowl, combine flour with boiled cold water until smooth, so that there are no lumps. Add the resulting mixture to the frying pan with the mushrooms. Stir and cook for about six minutes. If the sauce is very thick, add a little more water.
You can optionally sprinkle grated cheese on top of the dish. If you do this, cover the pan with a lid for a few minutes. During this time, the cheese should completely melt. Serve with chops, peas, mashed potatoes or as a separate dish in tartlets.
Fried mushrooms in a slow cooker
To prepare fried mushrooms (with onions and sour cream) in a slow cooker, prepare the following ingredients:
- Half a kilogram of mushrooms.
- One onion.
- One carrot.
- Three hundred grams of fat sour cream.
- A tablespoon of flour.
- Vegetable oil.
- A pinch of ground black pepper (or other seasoning).
- Salt to taste.
Clean the mushrooms and wash them thoroughly. Cut into transverse slices so that their thickness does not exceed one centimeter. Pour a little vegetable oil into the multicooker bowl and add the mushrooms. Turn on extinguishing mode. If this is not available on the device, then a simmering, baking or casserole program will do. Cooking time for fried mushrooms with onions and sour cream in a slow cooker is twenty minutes. It is best to cook with the lid open so as not to overcook the contents. If you fry mushrooms for too long, they may lose their flavor and shape. In addition, with the lid open, the aroma of the dish will quickly spread throughout the kitchen, and family members will have an appetite.
So, set the timer, and in the meantime, peel and grate the carrots. With it, mushrooms will be more rich, tasty and healthy. Peel the onion too and cut into small cubes. When the timer goes off, transfer the vegetables to the bowl. Once the onions and carrots are soft, add sour cream. The device can now be covered with a lid.
Extend the timer by fifteen minutes. At this time, add flour to the gravy to thicken it. Be sure to salt the dish, season with black pepper or other favorite spices.
As you can see, after about forty minutes of stewing you will have a very tasty, tender and aromatic sour cream sauce with mushrooms ready. Serve it with boiled potatoes or mashed potatoes. Also, mushrooms prepared according to this recipe go well with rice and pasta.
If you and your loved ones love the gifts of the forest, be sure to take note of at least one recipe. Cooking fried mushrooms with onions and sour cream will not take you much time, especially if you take champignons or oyster mushrooms. Yes, you will have to tinker with forest mushrooms (for example, boletus mushrooms), but white ones will not cause so much trouble. Even a novice cook can cope with the task. In addition, the result exceeds all expectations - the delicate taste of the sour cream and mushroom dish is remembered for a long time. Good luck with your cooking and bon appetit!
Fried mushrooms with sour cream. Fried champignons
Cooking: 20 minutes
And now a few words about champignons
To prepare salads and appetizers in which raw champignons are used, you need to remove the skin from them, but if you are going to fry the champignons, this is not at all necessary.
When I make fried mushrooms, I like to slice them thin, but if you cut the mushrooms into larger pieces, such as quarters (if the mushrooms are small), the fried mushrooms will have a richer mushroom flavor. Therefore, it is best to try different options for cutting mushrooms to choose the one that suits your taste best.
Mushrooms release a large amount of juice during cooking, which is why they greatly decrease in size.
But this only applies to fresh mushrooms, for example, champignons and oyster mushrooms. if you use already boiled mushrooms, then their quantity will practically not decrease during the cooking process.
This is one of the simplest ways to cook mushrooms, but the result is always excellent. Tender champignons with onions, stewed in sour cream or cream, they are perfect for any side dish and more.
In addition to sour cream, you can add finely chopped garlic, dill or other herbs to such fried mushrooms, but this must be done at the very end of cooking, after which the mushrooms must be immediately removed from the heat.
Fried mushrooms with sour cream
Cooking mushrooms fried with sour cream. The aroma of the forest and autumn trips for its gifts will fill the entire kitchen and its surroundings. This delicious, simple dish will please everyone in the household. Guests will be grateful to the hostess for the opportunity to enjoy natural food prepared at home. Even a beginner can handle the recipe. The components can be found in any home, provided that its owners are mushroom pickers.
Ingredients:
- mushrooms - 300 g;
- onion – 1 pc.;
- vegetable oil – 2 tbsp. l;
- salt, spices - to taste;
- sour cream – 70 ml.
Preparation
We use freshly picked mushrooms if it’s autumn outside. When there is snow and frost outside, we use the supplies taken from the freezer.
In the first case, we clean, wash the mushrooms and boil them twice. Bring to a boil, discard in a colander. Then fill with cold water, bring to a boil again, cook for 10 minutes and drain the boiling water.
In the second case, defrost the mushrooms in cold water, put them in a colander and wait for the liquid to drain.
Peel the onions and wash them. The amount of onions can be greater if the housewife and her family like fried onions.
Cut the onion into thin half rings.
Pour vegetable oil into a frying pan and heat it. Add the onion and fry for 5-8 minutes, stirring. It is important to bring it to a golden color.
Cooking mushrooms. Lightly squeeze them with your hands to remove excess moisture. Then cut smaller if the mushrooms are too large.
Place the mushrooms in a frying pan with the fried onions, stir and fry for 5 minutes.
Salt and season with spices to taste.
Add sour cream. Its fat content doesn't matter. The main thing is that the product is not sour or expired.
Stir and fry for 5-7 minutes.
Serve the prepared fried mushrooms with sour cream hot.
Can be served individually or on a shared platter. For flavor, you can sprinkle the food with chopped dill and garlic.
Fried champignons with onions and sour cream
Good afternoon
Today we will prepare fried champignons with onions and sour cream.
The results are very tasty fried champignons, which are perfect as an addition to some meat dish, such as pork knuckle in a sleeve.
There are no difficulties in cooking, you know, I only have simple recipes
Recipe for fried champignons with onions and sour cream, as always with step-by-step photos.
Ingredients for 2 servings
Let's start cooking.
Wash and cut the champignons. The cutting shape can be any, I cut it larger, as the mushrooms fry well.
After this, put the mushrooms in a frying pan, after pouring vegetable oil, and begin to fry. The mushrooms will release a lot of juice, so we need to evaporate it, this will take 5-10 minutes.
Once all the juice has evaporated, add the onion to the pan and fry for 5-10 minutes until the desired color.
Champignons in sour cream in a frying pan, ready.
Before serving, sprinkle with herbs.
Bon appetit!
Friends, a universal, satisfying and very tasty recipe - frozen. Mushrooms in sour cream - a complete lunch and dinner, a light snack and an original appetizer. Healthy and aromatic gifts of the forest, complemented by thick and delicate sour cream sauce - the perfect harmonious combination.
Many families like to go out into the forest to pick mushrooms in the fall. Good mushroom pickers have mushrooms on their table all year round: canned on the shelf and frozen in the freezer.
Today we will use frozen mushrooms. Any of their types are suitable for the recipe: white mushrooms, boletus mushrooms, honey mushrooms, boletus mushrooms, boletus mushrooms, chanterelle mushrooms, russula mushrooms. Usually, before freezing, forest “dwellers” are filled with salted water for 30 minutes. After this, rinse well and boil for 10 minutes to preserve the taste and make the mushrooms elastic when cutting. The prepared mushroom is ready to go into the freezer.
If you haven’t stored them for future use, you can buy frozen wild mushrooms at a large supermarket chain. Although this recipe can be used to prepare fresh forest mushrooms, as well as greenhouse artificially grown oyster mushrooms and champignons.
In a frying pan - a wonderful option for a quick and easy everyday meal in a hurry. Although this recipe will also decorate the holiday table. Mushrooms are good with any side dish (cereals, potatoes, rice, pasta). They can be used for filling pies, lasagna, rolls, pancakes.
It's time to look at the frying pan, the recipe is accompanied by step-by-step photos.
Frozen forest mushrooms (can be replaced with fresh champignons or oyster mushrooms) – 500 g
- Onions – 1 pc.
- Garlic – 2 cloves
- Sour cream – 150-200 ml
- Vegetable oil - for frying
- Salt and ground black pepper - to taste
Cooking mushrooms in sour cream sauce
- Thaw frozen mushrooms in advance. To do this, put them in the refrigerator overnight, and in the morning take them out and defrost them at room temperature.
Proper defrosting will preserve all the beneficial substances in them.
- After this, cut the mushrooms as you like: thin slices, large pieces, quarters, etc.
Try different cuts to find the one you like best.
If you use oyster mushrooms or champignons, wash them, dry them well and chop them.
- Peel the onions and garlic and cut into thin strips.
- Heat the vegetable oil in a frying pan and fry the mushrooms.
If you use champignons or oyster mushrooms, during the cooking process they will release a large amount of juice, causing them to significantly decrease in size. This does not happen with boiled forest mushrooms, because... they have already decreased in volume during the cooking process.
- Fry the mushrooms for 5 minutes and add onions and garlic to them.
- Over medium heat, continue to fry the mushrooms and onions until they are covered with a golden brown crust.
- Then pour sour cream into the pan, add salt, pepper and, if desired, season with any spices to taste.
- Stir the contents of the pan, close the lid and leave to simmer over low heat for 20-30 minutes after boiling.
- At the end of cooking, you can add finely chopped dill or other herbs, then immediately remove the mushrooms from the heat.
A culinary mushroom masterpiece - wild mushrooms in sour cream sauce are ready to serve. Bon appetit!
Video recipe: mushrooms in sour cream sauce
Mushrooms have probably become an integral part of our cuisine for a long time, because if you think about it, they are used to prepare various dishes. With mushrooms you can cook soup, fry potatoes, make pie, pies, dumplings or mushroom caviar, isn’t it wonderful!
Today we have fried mushrooms on the menu, which we will cook with onions and sour cream.
And so, we collected porcini mushrooms, I call them “plump” (because of their spongy cap), our collection also included boletus, boletus, and boletus, in general - the quiet hunt was successful. Without thinking twice, I sorted them out and boiled them, put them in the refrigerator, and then fried wild mushrooms with sour cream, which is what I would like to talk about today. In general, mushrooms go well with sour cream, especially “plump” ones and chanterelles, it’s just an unearthly combination.
Many people fry edible wild mushrooms raw, not previously boiled, but I always play it safe and boil them, and then start frying.
To prepare fried mushrooms with sour cream you will need the following ingredients:
Ingredients:
- Boiled mushrooms (ceps, boletus, etc.) – 800 grams,
- Sour cream 100 – 150 grams,
- Onion – 1 onion (large),
- Salt and ground black pepper to taste,
- Butter – 3 tbsp. spoons.
Cooking process:
I used already boiled mushrooms for frying, but if you don’t have any available, you will need to boil them. To do this, raw and peeled mushrooms need to be poured with water (preferably boiling water) and put on fire, then bring the mushrooms to a boil, reduce the heat and cook for another 20 minutes. If desired, you can salt the mushrooms; this should also be done if you do not immediately use boiled mushrooms (so that they do not disappear). Then drain the water and wash the mushrooms.
Now you can start preparing the fried mushrooms.
Place butter in a heated frying pan and add pre-cooked mushrooms. I like my mushrooms to be chopped coarsely, but you can cut them however you like if you prefer.
Then fry the mushrooms under a closed lid over medium heat for 15 minutes, stirring them occasionally.
Onions need to be peeled and cut into thin half rings and quarters. Then remove the lid and add onions to the fried mushrooms. Add heat, mix the ingredients and fry for another 5 - 8 minutes.
Now you need to add salt and ground black pepper to taste, no more spices are needed, they will kill all the aroma of the mushrooms. We also add sour cream to the mushrooms and mix everything thoroughly.
Simmer the mushrooms over low heat for another 10 - 15 minutes and then transfer them to a deep plate.
Serve as a side dish or as an appetizer on its own. We ate these fried mushrooms with boiled potatoes, having previously sprinkled everything with chopped herbs.
From time immemorial, people have been using the gifts of the forest, and so it was and is. Most importantly, when picking mushrooms yourself, try to collect them away from highways and cities, since mushrooms, like a sponge, absorb all the poisons, which can cause poisoning. You should also know what mushrooms you are picking, so as not to end up in the hospital with the same poisoning, which, unfortunately, can lead to death. In order not to talk about bad things, when going for mushrooms, we take an avid mushroom picker with us, and then your mushroom picking will be successful!
Now I would like to talk about some tricks that you need to know when cooking mushrooms:
- To prevent mushrooms from losing color during cooking or frying, you need to lightly sprinkle them with lemon juice, but do not overdo it, otherwise they will become sour;
- It is better to cook fried mushrooms in butter, it gives a special aroma to the finished dish;
- In order for the mushrooms to remain soft, you need to fry them over medium heat, avoid high heat, it will make the mushrooms tough;
- Do not store ready-made mushroom dishes for a long time, maximum 10 hours, and then in the refrigerator.
Thanks to Slavyana for the recipe and step-by-step photos of fried mushrooms.
The Recipe Notebook wishes you bon appetit!
To make champignons in sour cream tasty, you need to adhere to the following algorithm - first fry the onions, and then the mushrooms. When they turn brown, pour sour cream over everything (it must be fresh and have a fat content of at least 20%) and heat for 3-4 minutes. Try this recipe for mushrooms and they will turn out perfect!
Total time: 50 minutes | Cooking time: 30 minutes
Yield: 4 servings | Calories: 116.09
Ingredients
- champignons – 500 g
- onions – 2 pcs. (100 g)
- sour cream 20% fat – 1 tbsp. (200 ml)
- salt - to taste
- ground black pepper - to taste
- vegetable oil – 2 tbsp. l.
- butter – 30 g
- dill - for serving
Preparation
Big photos Small photos
Rinse the champignons under running water, rub the caps with a washcloth and refresh the cut area of the stem. There is no need to completely immerse them in water - it is believed that this way they lose their taste. Cut the clean mushrooms into several pieces; you can leave the smallest ones whole. The size of the cuts is at your discretion, but remember that during the stewing process they will decrease in size by about half.
Peel the onion and cut into cubes. Don't skimp on the onions, they add flavor to the sauce!
Pour vegetable oil into the frying pan and add a piece of butter (this will add flavor to the dish). Reheat. Choose a large and wide frying pan so that the mushrooms are fried in it and not stewed in their own juice, and it will be more convenient for you to mix the food.
Add chopped onion. Fry for 2-3 minutes until it softens.
Add chopped mushrooms. Continue cooking until excess liquid has evaporated. Do not cover with a lid.
When the excess moisture leaves, the champignons will begin to brown. Stir regularly until they reach a light golden color. Be careful not to burn the onion, otherwise the dish will taste bitter. Finally, add salt and freshly ground black pepper to taste.
Pour sour cream into the pan with mushrooms and onions, check again for salt and pepper.
Reduce the heat and simmer for 3-4 minutes, stirring until the sour cream “makes friends” with the mushrooms and becomes the color of baked milk.
Serve warm or cold, sprinkled with chopped dill on top.
Champignons stewed in sour cream have a slight sourness and a delicate creamy aftertaste. Bon appetit!
