Simple Mushroom Sauce with Sour Cream

This mushroom sauce with sour cream features lightly browned mushrooms cooked in a tangy, creamy, delicious sauce. It’s simple to make and nutritious, uses pantry ingredients and comes together in under 20 minutes!

See also sour cream sauce recipe!

This mushroom sauce with sour cream is a delicious, versatile dish that’s quick and easy to make and perfect to serve with chicken, pork, turkey, as well as pasta or potatoes.

It involves browning the mushrooms with simple seasoning then adding water and sour cream for a creamy, tangy finish.

Mushroom sour cream sauce ingredients and substitutions

• Mushrooms

Use ordinary white or chestnut mushrooms. Button mushrooms are also suitable (if you do choose to use these, either cook some of them whole and slice the rest, or simply slice all of them). You might also like turkey stroganoff with button mushrooms.

When shopping for mushrooms make sure they are firm and do not have blemishes or yellow, soft patches (which could be a sign of mould).

• Sour cream

I recommend using sour cream with 12-18% fat.

• Water: you can use vegetable stock instead (and omit the salt in the recipe).
• Flour: thickens the sauce.
• Seasoning: a simple seasoning of salt, pepper (I used white, which pairs well with mushrooms, but black pepper is fine to use too) and onion granules.
• Oil and butter: butter adds flavour but burns easily so it’s best to use it with a little oil.
• Soy sauce: adds depth of flavour.
• Parsley: delicious with mushrooms.

How to prepare the mushrooms

Wipe the mushrooms using a sheet of paper towel to remove any grit or soil (do NOT rinse the mushrooms). You can either slice the mushrooms (no more than 3 mm in thickness) or chop some of them into smaller pieces (as I have done) to give your sour cream mushroom sauce a slightly different texture.

See also meatballs in mushroom sauce where I’ve chopped the mushrooms quite finely.

TIP: You can prepare the mushrooms the night before, cover and refrigerate.

Step-by-step recipe instructions

1.Prepare mushrooms: Clean then slice/chop the mushrooms.

2. Cook mushrooms: In a large shallow pan heat the oil and butter until melted and add the mushrooms. Cook over a fairly high heat for about 10 minutes until all the moisture has been absorbed and the mushrooms become lightly browned (this will add more flavour), stirring occasionally. Stir more frequently towards the end of cooking so the mushrooms brown evenly.

3. Add spices: Stir in the salt, pepper, onion granules and soy sauce.

4. Add water: Add the hot water and stir.

5. Add sour cream: In a bowl stir together the sour cream, flour and 1 tablespoon of cold water until smooth. Add 2 tablespoons of the sauce from the pan and stir to combine. Pour this mixture into the pan and stir until thoroughly incorporated.

6. Cook: Simmer for 1-2 minutes stirring often.

7. Serve: Remove from the heat, adjust the seasoning if needed, add freshly chopped parsley and serve.

Serving suggestions

• As vegetarian main

This mushroom sauce with sour cream is delicious served with pasta (such as tagliatelle or spaghetti) for an easy vegetarian dinner (see also low-fat mushroom pasta). In Poland this kind of sauce is quite popular and often served with traditional potato dumplings or potato pancakes.

• With leftover meat

It’s the perfect accompaniment to leftover turkey, chicken or pork. Just reheat the meat, pour over the creamy mushroom sauce and serve with boiled potatoes or cooked vegetables.

How to adjust the consistency of mushroom sauce with sour cream

This recipe is very adaptable and can be tweaked to suit your needs. For example, if you prefer the sauce to have a thicker consistency do the following:

1) Cook the mushrooms as per instructions but halve the seasoning.

2) Omit the water/stock, combine 1 teaspoon of flour with 2 tablespoons of sour cream and 1 tablespoons of cold water and stir into the mushrooms.

3) Cook for 1-2 minutes until the mixture thickens stirring often.

This mixture of mushrooms coated in sour cream gravy can be served with chicken breast, pork chops as well as on toast.

Optional ingredients you can use

• Garlic: add 1-2 crushed garlic cloves to the pan about 2 minutes before the mushrooms are cooked.
• Thyme: add approx. ¼ teaspoon of dried thyme or leaves of 1 small sprig.
• Nutmeg and/or paprika: use a pinch.
• Dried porcinis: for a more intense mushroom flavour. Rinse a few dried porcinis under cold water and chop into small pieces then soak in 2-3 tablespoons of water for 10 minutes. Cook (in the same water) for 10 minutes then add to your mushroom sauce (along with the spices).

Top tips

• Do not wash the mushrooms – wiping them with paper towel will suffice.
• Cook the mushrooms over a fairly high heat to allow them to brown lightly for more flavour.
• Use sour cream with 12-18% fat content.
• Stir the sour cream together with the flour and water until very smooth before adding into the mushroom sauce.
• Refrigerate leftover mushroom sauce with sour cream, covered, for up to 3 days. Reheat in the microwave.
• Freeze for up to 3 months.

More creamy mushroom recipes to try next

• Chicken and Mushroom Casserole
• Creamy Asparagus, Mushroom Potato Casserole
• Leek and Mushroom Potato Pie

See also these other easy meals including vegetarian dinners.

Recipe

Keep in touch!

If you make this simple mushroom sauce with sour cream I'd love to know how it turned out for you. What did you serve it with? Let me know in the comments below, thanks:)

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