Mushrooms in sour cream sauce is a perfect addition to any garnish, which will certainly attract the attention of all guests. They are perfect for meat dishes, cereals and even for boiled potatoes. Do you want to make such a dish? Next we will tell you how to prepare mushrooms in sour cream sauce.
Spaghetti with mushrooms in sour cream sauce
Ingredients:
- sour cream - 1 item;
- bulb - 1 piece;
- fresh chanterelles - 500 g;
- cheese - 170 g;
- flour sifted - 2 tbsp. spoons;
- vegetable oil - 3 tbsp. spoons;
- turmeric - pinch;
- fresh dill - 1 bunch;
- spaghetti.
Preparation
Chanterelles are cleaned of debris, thoroughly washed, dried and cut large in half, and small ones are left in this form. Then we put the mushrooms in a deep frying pan, pour half a glass of filtered water and a little vegetable oil. Close the lid and simmer the vegetables for 15 minutes on the smallest fire. Then open the lid so that the liquid begins to gradually boil out. Next, pour turmeric, so that it strengthens the golden color of the chanterelles and gives the dressing sauce. We process the bulb, shinkuem and passeruem in a separate frying pan. When there is no liquid in the mushrooms at all, lay out the ray and, stirring, fry everything until soft. In a small amount of sour cream, pour in the flour, mix and pour the mixture into vegetable roasting. Intensively everything is mixed to prevent the occurrence of lumps. Warm up all together for a minute. 3. This time we rub the cheese and connect it with the remaining sour cream. Add to the chanterelles, stir and simmer the mushroom sauce for another 10 minutes. Spaghetti pre-boil, rinse and spread on a plate. From above distribute the evenly cooked sauce and serve the dish to the table, having decorated at will chopped fresh greens.
Mushroom sauce from dried mushrooms with sour cream
Ingredients:
- butter - 50 g;
- Dried mushrooms - 100 g;
- bulb - 3 pieces;
- flour - 2 tbsp. spoons;
- spice;
- filtered water.
Preparation
Dry mushrooms are thoroughly washed, filled with filtered water and left overnight. Then put them in a saucepan, pour fresh water, and cook until ready without adding salt on a weak fire. Next, gently, with the help of noise, we take them out of the broth and crush them with a knife. The bulb is cleaned, shredded and wessed on melted butter. When it becomes transparent, add the prepared mushrooms and fry everything until cooked.
The flour is individually browned in butter to brownish color, and then pour gradually into it a few glasses of hot broth. Continuously stirring, simmer the mixture for 15 minutes. Now add the mushrooms with the onion, put the sour cream and, if desired, season with spices. As soon as the mass begins to boil, immediately remove it from the fire, give it a little to stand under the lid and serve.
Champignons in sour cream sauce - recipe
Ingredients:
- sour cream low-fat - 200 ml;
- fresh champignons - 500 g;
- bulb - 1 piece;
- flour - 20 g;
- spice;
- vegetable oil - 40 ml.
Preparation
The bulb is processed, shredded in cubes and we pass in a frying pan on a vegetable oil to a clear state. Then add sliced ​​champignons, mix and fry them until all moisture evaporates. In another pan, melt a piece of butter, pour out the flour and brown it for several minutes. After that, shift it to vegetables, salt to taste and add sour cream. All thoroughly mix and prepare to boil the liquid. Well, that's all, our mushroom sauce is ready! If desired, you can grind it in a blender to a homogeneous consistency.