Mushroom sauce made of champignons with sour cream will be a worthy addition to dishes of meat, poultry or fish. In addition, they taste the taste of spaghetti, cereal from any cereal or potato. And when cooled, the composition can be used as a sandwich mixture. This section describes 6 recipes on how to cook mushroom sauce with sour cream.

Classic mushroom mushroom sauce with sour cream

Classic mushroom sauce, which is suitable for almost any dish, is prepared from such products:

  • 0.4 kg of champignons;
  • bulbs;
  • 0.15 kg of sour cream;
  • salt and pepper powder.

How to make the sauce:

  1. Grind onions, fry until light golden brown.
  2. Spread the cut mushrooms to the onion and continue cooking. Do not forget to salt and pepper the products.
  3. When the mushrooms are ready, we introduce sour cream. If it is too thick, you can slightly dilute it with boiled water.
  4. After boiling the composition, remove it from the fire. If you need a homogeneous mass, interrupt the composition in a blender.

On a note. It happens that the hostess added more water than necessary, and the mixture turned out to be too liquid. In this case, you can thicken it with flour, slightly fried in butter.

Cooking in a slow cooker

Mushroom and sour cream sauce can be made in a slow cooker. Such a device greatly facilitates the process. This recipe describes the preparation of a similar composition with cream.

To work, you will need:

  • 0.55 mushrooms;
  • 0.2 kg of sour cream;
  • 0.2 l of cream;
  • 2 large onion heads;
  • a bunch of fresh herbs;
  • salt and spices.

How to cook creamy mushroom sauce in a slow cooker:

  1. Finely chop the onion and allowances in the appliance bowl until soft.
  2. We wash and grind the mushrooms, add to the onion.
  3. Sprinkle the mixture with salt and spices, add sour cream and cream.
  4. We set the stewing mode or the program for cooking soup. Cook the dish for 30 minutes.
  5. We lay the greens, then lower the lid again, and continue the process for another quarter hour.

You can not add dill or parsley to the slow cooker, but mix with the main mass immediately upon serving. But it should be borne in mind that you will need to eat the sauce immediately, because when stored, it will quickly “ferment” due to fresh herbs.

A similar recipe:champignon mushroom sauce recipe

From dried mushrooms

A delicious sauce can be prepared not only from fresh, but also from dried mushrooms. And if there is no cream in the refrigerator, it is acceptable to take cow's milk.

In the process of work you will need:

  • dried mushrooms;
  • onions to taste;
  • one carrot;
  • a few tablespoons of sour cream;
  • 0.1 l of milk;
  • a couple of tablespoons of flour;
  • some butter;
  • salt and pepper.

How to make the sauce:

  1. We put the mushrooms in a bowl and fill them with water. It is worth taking voluminous, roomy dishes, since champignons or chanterelles will increase in size when wet.
  2. Put the carrots and onions in a pan, fry until transparent.
  3. When the mushrooms are soaked, wash them and put them in vegetables, sprinkle with salt and pepper.
  4. When all the ingredients are ready, attach the sour cream and pour the milk, close the lid of the dishes.
  5. In another container, fry the flour with a small amount of butter, and when the loose composition is browned, send it to the mushroom mass, mix everything.

After this, the sauce must be kept on fire for a few more minutes, and then removed from the burner.

It is interesting:pasta sauce - recipe

Creamy mushroom sauce with cheese

Thick and viscous is a mushroom sauce with sour cream and cheese. It is best suited as a complement to spaghetti or other pasta.

For cooking you will need:

  • 0.45 kg of champignons;
  • sour cream and cream in equal proportions, about 120-140 g each;
  • several small onion heads;
  • a piece of hard cheese;
  • salt and ground pepper;
  • some lemon juice.

How to make the sauce:

  1. We cut onion heads - the smaller, the better. Fry vegetables in a pan.
  2. Add chopped mushrooms, put salt and pepper, mix.
  3. Combine the cream with sour cream, pour into a container of food, cook until the dish thickens.
  4. We grind the cheese on a grater with the smallest cells, evenly sprinkle the contents of the pan with chips, then quickly mix, otherwise it will come together in a single lump.
  5. Remove the dish from the heat, pour a small amount of lemon juice.

After the sauce has stood a little, it can be served to the table.

On a note. Such a dish is prepared differently, using cream cheese dissolved in hot water. This ingredient replaces cream and a solid lactic acid product.

With herbs

In the market or in the supermarket you can find many seasonings that are suitable for mushroom dishes. In this recipe, we will look at how to make such a sauce with herbs.

You will need products from this list:

  • 0.35 kg of mushrooms;
  • 0.15 kg of sour cream;
  • 2-3 onions;
  • oregano;
  • a mixture of provence herbs;
  • dried dill;
  • salt and pepper.

How to make the sauce:

  1. We put the chopped onions in a frying pan and fry until pale golden.
  2. Add mushrooms, add salt and pepper to the dish.
  3. When the ingredients are ready, we introduce sour cream, mix thoroughly and wait for boiling.
  4. Sprinkle the sauce with Provencal herbs, dried dill and oregano, stir it again and keep it on fire for a few more minutes.

The choice of seasoning for the sauce remains with the hostess. If you want to give the composition a pleasant yellowish color, you can add saffron. Paprika will color the mixture a reddish tint, and special “mushroom” seasonings will make it light beige.

Cream Recipe

This is another way to prepare mushroom sauce with sour cream and cream. In this version, it will be supplemented with garlic and a lot of fresh herbs.

The following products will be required:

  • 0.5-0.6 kg of champignons;
  • 0.25 kg of sour cream;
  • 0.25 l of cream;
  • one large onion;
  • garlic cloves to taste;
  • a large bunch of any greenery;
  • salt and pepper.

How to make the sauce:

  1. Grind onions and garlic, put in a pan and fry a little.
  2. Enter the chopped mushrooms, keep on fire until cooked.
  3. Salt and pepper the dish, add sour cream and cream, then mix everything.
  4. When the sauce boils, pour chopped greens into it, boil the composition over low heat for 4-5 minutes.

After this, you need to remove the pan from the burner and allow the sauce to cool slightly, periodically stirring it.

You can supplement the sauce with mushrooms and sour cream not only with garlic, but also with carrots, hot pepper, various seasonings and any herbs. Having tried several options, each housewife will find one that will appeal to more than others.

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