Russia · Vegetable and Mushroom Dishes · Vegetarian

Mushrooms in Sour Cream

Name: Mushrooms in Sour Cream
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 500 g champignon mushrooms; 1 piece large onion; 200 g sour cream; 30 g butter; 2 tbsp vegetable oil; 3 piece garlic cloves; 1 tbsp wheat flour; 1 bunch fresh dill or parsley

A quick, comforting Russian classic: champignons are sautéed with onion and garlic until golden, then finished with a velvety sour cream sauce. Ready in 30 minutes. Serve over toast, pasta or mashed potatoes.

30 min 280 kcal 4 serves Easy🌿Vegetarian🇷🇺Russia★★★★★4.8· 5 reviews

Ingredients

ServingsMetric

500 gchampignon mushrooms
1 piecelarge onion
200 gsour cream
30 gbutter
2 tbspvegetable oil
3 piecegarlic cloves
1 tbspwheat flour
1 bunch fresh dill or parsley

Note from Sergei

Sergei Martynov

“This is one of those deeply Russian dishes that connects you to forests and wooden dachas and mushroom-picking expeditions at dawn. The cardinal rule with fresh mushrooms is never to wash them under running water — they absorb liquid like sponges and you'll end up steaming them instead of getting that beautiful golden sear. Wipe them with a damp cloth or brush, then slice and hit a screaming-hot dry pan. The sour cream goes in at the very end, off the heat, to prevent it from curdling and to preserve its silky tanginess. If you can find porcini or chanterelles, the dish transforms into something almost spiritual.”

Cook the mushrooms in a single layer without stirring for the first 3–4 minutes — this lets them release moisture and develop a deep golden crust before you toss them.

Method

Wipe mushrooms clean with a damp cloth; slice. Finely dice the onion. Mince garlic and herbs.
Heat the butter and oil together in a skillet. Sauté onion over medium heat until soft and golden.
Raise heat to high. Add mushrooms and stir-fry until all moisture has evaporated and the mushrooms are lightly browned. Add garlic and cook 1 more minute.
Sprinkle flour evenly over the mushrooms. Stir quickly and cook 1 minute so the flour cooks out.
Reduce heat to very low. Add sour cream, salt and pepper. Stir well to a smooth sauce and warm through 2–3 minutes — do not boil.
Remove from heat, stir in the fresh herbs and serve.

FAQ

The main reason is that mushrooms release a lot of water when cooked, especially if added to a cold pan or crowded together. To avoid this, fry mushrooms in small batches over high heat without a lid — all moisture must evaporate before a golden crust forms. If the sauce is already thin, stir in half a teaspoon of flour directly into the pan, or dissolve a teaspoon of cornstarch in cold water and add it. Add sour cream only at the end over low heat — it should not boil.

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Comments (1)

Sergei Martynov✍ Author
29d ago
Season mushrooms in sour cream in layers. Salt at the beginning draws out moisture and helps browning. Acid at the end brightens everything. This two-stage approach creates more complex flavor than seasoning once.