Contacts
home/ Breakfasts

Champignons stewed in sour cream with onions. And now a few words about champignons

Many people like champignons: they are of a snow-white attractive color, have a delicate aroma, cook quickly, they are also eaten raw - in this form mushrooms differ exquisite taste... Champignons in sour cream - perfect snack for the whole family, which is easy to prepare even for a novice housewife. It is always possible to buy these mushrooms fresh both in summer and winter, therefore mushroom dish with low-calorie foods is suitable for fasting days before the Christmas holidays.

How to cook champignons with sour cream

Champignon mushrooms have proven their worth when fried with sour cream. The cream gives the mushrooms a special sourness, and the sauce comes out tender, with a delicate aroma. Will strengthen taste qualities onion and garlic. The choice of spices and herbs depends on the preferences of the hostess and her creative approach to food preparation. Dishes prepared according to the same recipe from different chefs turn out to be different in taste. Therefore, experiment with your health, but take as a basis the recipe for making champignons with sour cream in its classic interpretation.

You will need the following products:

  • champignons - 400 g,
  • 1 onion
  • butter or vegetable oil for frying,
  • salt, pepper to taste,
  • cream or sour cream - 300 g,
  • a bunch of greens.

  1. Peel the mushrooms by trimming the stems. Wash them and cut them into thin slices.
  2. Chop the onion into quarters of half rings and fry in butter or vegetable oil.
  3. Then add the mushrooms and mix thoroughly with the onions. After 5-10 minutes add cream, salt, pepper, bay leaf and other spices. Cover the container with a lid.
  4. When the mushrooms change color, add a garlic hue to the dish by chopping a small clove. Let the mushrooms boil without a lid for one or two minutes so that excess moisture evaporates. Add finely chopped herbs (dill, parsley, basil). Bon appetit, everyone!

In the oven

Oven baked food looks colorful, extremely healthy, aromatic and tasty. Mushrooms, stuffed with meat, look great on the festive table, they are eaten cold and hot. Stuffed hats topically complements sour cream sauce.

You will need:

  • low-fat minced meat - 150-200 g,
  • champignons - 15 large hats,
  • half onion
  • sour cream - 3 tbsp. l.
  • tomato or ketchup - 4 tbsp. spoons,
  • mayonnaise - 1 tbsp. l.,
  • hard cheese- 5 tbsp. l.,
  • salt and spices.
  1. Prepare minced meat: add chopped onions, spices, salt to the meat. Stir.
  2. Mushroom caps will be used as molds. To do this, prepare the mushrooms by cutting off the legs.
  3. Grate the cheese on a coarse grater.
  4. Grind the hats with spices, then fill them with minced meat.
  5. Place the mushroom tins on a baking tray.
  6. Sprinkle cheese on top of each mushroom.
  7. Make sour cream sauce: Combine sour cream, mayonnaise and tomato. Pour the mushrooms on them.
  8. Send this masterpiece for half an hour in a preheated oven up to 200 degrees. Ready-made baked mushrooms are soft.
  9. Serve the appetizer hot and warm sour cream sauce.

In a multicooker

Champignons are perfectly baked in a slow cooker. What do you need to prepare them?

Ingredients:

  • champignons -0.5 kg;
  • onion-2 medium;
  • sour cream -2 tbsp. l .;
  • salt, pepper - to taste;
  • vegetable oil - 2 tbsp. l.

Cooking a dish in a slow cooker.

  1. Pour oil on the bottom of the multicooker saucepan, put chopped onion.
  2. Place the multicooker in the "Bake" mode. Saute the onion for about 10 minutes.
  3. Put the thinly sliced ​​mushrooms on top of the onions. Simmer for 5-7 minutes under the lid.
  4. After adding salt and spices, pour in sour cream and stir. Cook in a slow cooker for another 25 minutes.

What are fried champignons with sour cream served with?

Fried mushrooms in sour cream sauce are served as independent dish, and as part of a garnish. Knowing the secrets of cooking these mushrooms, the hostesses create real culinary masterpieces... Champignons must be taken fresh for processing, so that drops of juice stand out after salting. Mashed potatoes, pasta, buckwheat, rice are ideally combined with a mushroom product. If you cook champignons in a large amount of gravy, then all your household will gobble up a thick side dish on both cheeks.

With potatoes

For cooking delicious potatoes with mushrooms and sour cream sauce you will need:

  • champignons - 300 g,
  • potatoes - 6-8 medium tubers,
  • sour cream - 0.5 l,
  • egg - 2 pcs.,
  • butter - 50 g,
  • hard cheese - 100 g,
  • a bunch of greens.

Let's start preparing the dish.

  1. Cut the onion into small half rings.
  2. Wash the champignons, cut off the legs from the bottom, then cut into thin slices.
  3. Fry the onions in butter until golden brown.
  4. Add mushrooms. Fry them until golden brown, stirring with a spatula.
  5. Beat eggs with sour cream in a separate bowl, add salt. Pour the prepared sauce over the mushrooms. Stir well and simmer until cooked, covered with a lid.

Sprinkle the finished dish with grated cheese, chopped herbs. Serve as a separate side dish or with porridge, potatoes or pasta.

Spaghetti

Want to diversify your daily menu Italian dishes? Then we will learn how to cook spaghetti in combination with stewed mushrooms.

Ingredients:

  • spaghetti - 400 g,
  • champignons - 250-300 g,
  • onion - 1 pc.,
  • flour - 1 tbsp. l.,
  • fat sour cream or cream - 400 g,
  • Parmesan cheese - 100 g.
  1. Cook the spaghetti according to the directions on the package.
  2. Start your mushroom sauce. To prepare it, you need to chop the mushrooms, fry them in oil.
  3. After 10 minutes add chopped onion, salt and pepper. Condition the sauce.
  4. Sprinkle a little flour on the mushrooms in a skillet, pour the cream, stirring continuously. After the sauce has boiled, add the cooked pasta at the end.
  5. Serve spaghetti in mushroom sauce sprinkled with grated parmesan.

Champignons in sour cream with meat

Delight your loved ones with chic hot snacks based on meat and mushrooms. Distinctive feature these mushrooms - the ability to "get along" with different kinds meat. Whether it's rabbit, chicken, pork or beef, meat dishes with the addition of champignons - equally tasty. Experimenting with spices, you can get a wonderful taste and exquisite aroma of the prepared dish. different ways, or better - use the following recipes with a step-by-step guide.

With chicken or rabbit

Rabbit in sour cream with potatoes and mushrooms - great dish for all occasions in life.

  • rabbit - 6 portioned pieces;
  • champignons - 250 g;
  • sour cream - 150 g;
  • garlic - 3 cloves;
  • olive oil;
  • potatoes - 8 tubers;
  • white wine - 100 ml;
  • dried rosemary - 1 tbsp l .;
  • pepper, salt.

Cooking process:

  1. To marinate a rabbit, you need to pour pieces of meat cold water, add the juice of half a lemon, a couple of tablespoons of vinegar and a sprig of rosemary.
  2. After a few hours, rub the rabbit carcass with salt, pepper, spices.
  3. Cut the garlic into halves, the mushrooms into quarters, and the potatoes into not too large pieces.
  4. Fry the rabbit until a crust forms, put in a saucepan.
  5. Cook mushrooms in the same oil, add garlic, then potatoes. Sprinkle everything with spices.
  6. After 10 minutes, add rabbit meat to the mushrooms, sprinkle with rosemary, pour over with wine - let it evaporate a little over high heat.
  7. Then season the dish with sour cream and cook under the lid until tender.

find out more recipes dishes from dietary meat, and before cooking.

With beef

Champignons get along well with beef meat... Here is what a masterpiece we have.

  • beef meat - 600 gr.;
  • mushrooms -300 gr.;
  • onions - 100 gr.;
  • to taste salt, ground pepper;
  • carrots - 2 medium;
  • sour cream (cream) - 200 ml.;
  • flour - 1 tbsp. l .;
  • vegetable oil - for frying;
  • greens and a bunch.

Preparation:

  1. Cut the meat into pieces and pat dry with a napkin. Hit them with a kitchen mallet.
  2. Fry the slices in oil in a skillet and transfer the portions to the pan for further braising. Fry the meat until crusty, add salt and pepper to taste.
  3. Boil mushrooms for 2 minutes, discard in a colander. Then chop finely and brown until golden brown.
  4. Add mushrooms to meat, pour it all over with broth or water (1 glass). The mixture should be stewed over low heat for 30 minutes to make the meat tender and soft.
  5. Prepare the sauce. Fry chopped onions in oil until transparent, add grated carrots to the onions. Cook for 10 minutes.
  6. Add flour to carrots with onions, mix until smooth. After adding sour cream, salt and pepper and let the mixture boil for about five minutes.
  7. Pour the sauce over the meat with mushrooms, simmer for another 20 minutes. Finally, add chopped greens, after 2 minutes. Remove the finished meat from the heat.

Combination with pork

Champignons are a unique product, they go well with meat, in particular with pork. Our next recipe is "Pork with mushrooms, stewed with sour cream".

Ingredients for the dish for 5-6 servings:

  • pork (tenderloin, shoulder) -900 g;
  • carrots - 2 medium;
  • large onion;
  • champignon mushrooms - 350 g;
  • sour cream - a glass;
  • salt, pepper (to taste).
  1. We cut: onions - in half rings, carrots - in strips, mushrooms - in quarters, meat - in small pieces.
  2. Fry the pork in a pan with butter until it forms golden brown.
  3. After transferring the meat to another container, fry the onions and carrots in the same oil (6-7 minutes).
  4. We return the pieces of meat and add about a glass of water. Salt and pepper to taste. Simmer for about 40 minutes over low heat.
  5. Add the mushrooms 8-10 minutes before the dish is ready.
  6. When the pork is almost ready, drain the released liquid, add sour cream. You need to simmer for another five minutes.
  7. Chicken with mushrooms in sour cream sauce is served with vegetables or rice.

Chicken with champignons in sour cream recipe with photo

Try the chicken in a creamy mushroom sauce. The recipe is simple and the dish is easy to prepare.

Products:

  • chicken fillet - 300 g;
  • champignons - 8-9 pcs.;
  • onion - 1 pc .;
  • vegetable oil (for frying);
  • salt pepper.

For cream sauce

  • flour - 1 tbsp. l .;
  • cream (milk) - 200 ml (if you take heavy cream, then the sauce is made without adding);
  • butter - 30 g;
  • greens (dill or parsley), salt and ground pepper.

How to prepare a dish?

  1. Chicken breast cut into slices.
  2. Prepare the mushrooms: wash, cut into thin slices.
  3. Cut the onion into small pieces.
  4. Fry the chopped onion in oil for 2 minutes, then remove from the pan without any remaining oil.
  5. Place the chicken pieces in a skillet and fry for 3 minutes over high heat. Transfer the meat to a separate container.
  6. In the same skillet, fry the mushrooms, adding a little oil until half cooked.
  7. Combine the meat, onions and mushrooms and cook until tender over low heat. Do not forget to salt and pepper.
  8. Add flour and warmed cream, stirring constantly with a spoon.
  9. At the end, add chopped greens, a little butter, cover and simmer for five minutes. Bon appetit, everyone!

Video

Learn the recipe for an unusually tasty and aromatic dish using champignons by watching a video clip.

Champignons can be used to prepare a variety of second courses both for everyday life and for festive table... Stewed champignons in sour cream are unusually tender and tasty, every housewife can cook them, since this will require a minimum of ingredients.

Simple, delicious snack everyone, without exception, will like it. Stewed champignons can be served both warm and cold. The taste of the dish harmoniously combines tenderness, piquancy of mushrooms, as well as a slight sourness of sour cream. During stewing, you can add a chive of garlic, an unobtrusive speck will be very useful.

Taste Info Second: mushrooms

Ingredients

  • champignons - 300 g;
  • bulb onion -1 pc .;
  • refined oil - 35 ml;
  • sour cream 20% fat - 100 g;
  • salt, freshly ground pepper - to taste.


How to make delicious stewed mushrooms with onions and sour cream

Sort out the mushrooms, then place in a colander and rinse well under cold running water. Can be peeled if desired. Cut each mushroom into quarters or cut into slices (whichever you prefer). Allow excess liquid to drain.

On a note: Champignons of any size can be used for cooking, the main thing is to choose a fresh and high-quality product.

Peel the onion, then rinse and pat dry with a paper towel. Cut into medium-sized cubes (also possible in half rings). Heat refined oil in a frying pan and put chopped onion on the bottom. Fry over medium heat until light golden brown. Remember to stir the onions while browning to avoid burning them.

When the onion becomes soft and takes on a light caramel shade, add the prepared champignons, mix everything thoroughly. Cook over high heat, stirring occasionally.

When frying mushrooms, a lot of liquid is released. At this point, add medium fat sour cream. Homemade thick sour cream is also perfect. Stir the contents of the pan. Reduce heat, simmer for 10-15 minutes under a closed lid.

Then add some salt and freshly ground pepper. Stir and taste the dish. Add more spices if necessary. Bring the stewed mushrooms and onions in sour cream in a pan until cooked, it will take about 3-5 minutes, then remove from the heat.

Mushrooms in sour cream are completely ready. The dish turned out to be delicious.

Serve with a sprig of dill or chopped herbs. Enjoy your meal!

Cooking tips

  • The dish will acquire a rich taste and aroma if you add a little nutmeg during stewing. Use dry herbs if desired.
  • If sour cream is not at hand, it can be replaced natural yoghurt the same fat content.
  • You will need to add garlic to the dish at the final stage of cooking, thanks to this, a piquant aroma will be felt.
  • Champignons cook very quickly and can be served with a light side dish or fresh vegetable salad.
  • If desired, you can add a little to the mushrooms boiled meat, they will become even tastier.

Step-by-step recipes for cooking mushrooms stewed in sour cream: classic recipe, quick in a slow cooker, with cherry tomatoes and bacon, potatoes, chicken fillet

2018-05-15 Irina Naumova

Grade
recipe

2991

Time
(min)

Servings
(people)

In 100 grams of finished dish

3 gr.

9 gr.

Carbohydrates

3 gr.

110 kcal.

Option 1: Stewed champignons in sour cream - a classic recipe

Such a treat can act as an independent dish or simple snack... Served hot or cold. You can diversify additional ingredients: vegetables, meat, cheese or spices. First we cook classic version, then in a multicooker on hastily and several dishes with various toppings. If you have a little bit of cooking experience, don't worry. Everything is prepared very simply, the dish always turns out to be delicious, exactly as intended.

Ingredients:

  • three hundred grams of champignons;
  • onion head;
  • two tablespoons of sunflower oil;
  • one hundred grams of fatty sour cream;
  • salt and pepper, one teaspoon each.

Step-by-step recipe for mushrooms stewed in sour cream

Put the mushrooms in a colander, turn on cold water and rinse them thoroughly. Then they are cut into arbitrary slices. If the mushrooms have dark spots on the caps, you can gently peel them, remove the top skin.

We peel the onion head from the husk, chop finely with a knife. Pour it into a preheated skillet with butter. It is best to use a large, heavy-bottomed skillet. You can also cook in a saucepan, cauldron, duck.

Fry over medium heat until light ruddy color.

Add mushroom slices to the pan and fry over high heat, constantly stirring them with a spatula. First, we need to get some liquid from the mushrooms.

When the mushroom juice begins to stand out, add sour cream. Sprinkle with salt and pepper. Mix everything and simmer over low heat under a closed lid.

Timed fifteen minutes.

We taste the treats and bring the mushrooms to readiness. It will take another five minutes, no more.

It can be served either hot or cold, as a snack.

Note: If you add a little nutmeg to the sour cream sauce, stewed mushrooms will sparkle with a new taste.

Option 2: A quick recipe for mushrooms stewed in sour cream

We will cook stewed mushrooms in a slow cooker. You can boil potatoes separately or make mashed potatoes, you get a complete treat for a family dinner or lunch. When setting the timer, focus on the power of your multicooker. If you know that cooking will take less time on your device - timed, for example, half an hour, not forty minutes.

Ingredients:

  • five hundred grams of champignons;
  • four hundred grams of sour cream;
  • two hundred grams of onions;
  • floors a table of salt beds;
  • a couple of sprigs of dill.

How to quickly cook stewed mushrooms in sour cream

First, let's quickly prepare all the ingredients, then place everything in the multicooker bowl and just turn on the program. No further action is required from us.

Peel the bulbs and cut them into half rings. We wash the champignons, cut them into slices or simply divide them into four parts with a knife.

Lubricate the bottom of the multicooker with a little oil. We spread the chopped onion, champignons on top.

Fill with sour cream, salt as indicated in the recipe and close the lid. We choose the "Stew" or "Vegetables" program, set the timer for forty minutes.

It remains only to wait for the sound signal and call everyone to the table. Additionally, you can prepare a side dish of boiled potatoes or mashed potatoes.

Note: It is always appropriate to add more herbs to such a dish. If you replace dill with, for example, basil or even cilantro. Spicy herbs perfectly complement sour cream dishes, especially if we stew everything together. Greens are usually poured at the end of cooking and the dish is allowed to brew under a closed lid, then they are served on the table.

Option 3: Stewed champignons in sour cream with cherry tomatoes and bacon

An interesting option in which we combine mushrooms, small tomatoes, bacon. We will simmer in sour cream and white wine.

Ingredients:

  • five hundred grams of champignons;
  • a handful of cherry tomatoes;
  • white onion head;
  • three slices of bacon;
  • two hundred grams of sour cream;
  • two tablespoons of olive oil;
  • 2 cloves of garlic;
  • 150 ml of dry white wine;
  • 1/2 teaspoon of sea salt.

Step by step recipe

We peel the garlic cloves, chop finely and send them to a preheated frying pan with olive oil.

Peel the onion quickly, chop finely. We also chop bacon into small squares. Add to the pan and fry all over the place.

Rinse and slice the mushrooms. Transfer them to a skillet. Pour in some water and simmer for twenty minutes over low heat.

Wash the tomatoes, cut into halves and send to the rest of the ingredients. We timed another ten minutes. Stir occasionally with a spatula.

We introduce sour cream, dry white wine. Season with salt and simmer for another ten minutes until mushrooms are cooked. Potatoes in any form are best suited as a side dish.

Sprinkle the finished portions with chopped herbs.

Option 4: Stewed mushrooms in sour cream with potatoes

For cooking, we need a cauldron or a saucepan with a thick bottom. Add some potatoes to avoid cooking the side dish. It will turn out to be a very satisfying and tasty treat.

Ingredients:

  • five hundred grams of champignons;
  • eight hundred grams of potatoes;
  • two onion heads;
  • one carrot;
  • 70 gr oil drain;
  • five tablespoons of olive oil;
  • one tbsp sour cream;
  • leaf of lavrushka;
  • spices.

How to cook

Rinse the mushrooms in cold water and cut each mushroom into quarters.

Pour into a cauldron olive oil, put in the creamy one and reheat. Pour in the mushrooms and start stewing.

We clean the onion, cut into halves of the rings. We wash and chop the greens, put everything in the cauldron. Sprinkle with salt and pepper and stir.

We clean the potato tubers, cut into medium cubes and put in a cauldron. We introduce sour cream, put a leaf of lavrushka and mix.

Fill in vegetable broth or plain water so that it covers all the ingredients. We continue to simmer over low heat, without closing the lid.

We focus on the readiness of the potato, it should be soft, keeping its shape.

We take out the bay leaf and serve the treats on the table.

Option 5: Stewed mushrooms in sour cream with chicken fillet

Add some poultry, she loves mushrooms, and sour cream sauce will make everything soft and tender. We take sour cream 20% or homemade - it will turn out even tastier.

Ingredients:

  • two chicken fillets;
  • three hundred grams of champignons;
  • two onion heads;
  • three hundred grams of sour cream;
  • seasoning for chicken, curry, turmeric - 1/2 teaspoon each;
  • tea l salt;
  • sunflower oil;
  • 2-3 branch of dill.

Step by step recipe

We take chicken fillet, remove the films, rinse under running water. Take paper towels and dry each fillet, there should be no water.

Cut into slices, put them in a bowl. Sprinkle with seasonings, stir and refrigerate for half an hour.

We clean the onions, cut off the base, cut the rest into thin half rings.

We put the champignons in a colander, rinse thoroughly, then dry them with paper towels.

Cut into thin slices together with the legs.

We will cook in a cauldron. You can also use a rooster. We put the container on fire, pour a little refined sunflower oil - let it warm up.

First, pour in the onion and bring it to a light ruddy.

Then comes the turn of the champignon slices. Pour in, mix with onion and continue cooking. Time it for about seven minutes. Remember to stir with a spatula.

When the liquid from the mushrooms has evaporated. Add some oil and add pieces chicken fillet... Lightly brown, and then add all the prepared sour cream.

We close the cauldron with a lid, reduce the heat to slightly below average and simmer until tender.

Towards the end, salt and pepper. Try chicken and mushrooms for softness. At the very end, we wash and chop the greens. Stir and turn off heat. Let's stand stewed champignons with chicken in sour cream, stand a little and get enough of the aromas of greens.

Serve hot with or without garnish. You can boil pasta, rice. Boiled potatoes or mashed potatoes will also be appropriate.

Countless dishes have ennobled sour cream filling, and one of them is fried mushrooms... Champignons can be prepared with sour cream sauce and served as Julien, just to any side dish or even to a dinner party in the form of the famous French Champignons à la Crème. How to cook champignons with sour cream will be discussed in this article.

Fried champignons with sour cream and cheese

An appetizing appetizer will be ready within 15 minutes, and its taste is not much different from the restaurant "Julien" of cocotte makers.

Ingredients:

  • champignons - 500 g;
  • onions - 1 pc.;
  • sour cream - 5 tbsp. spoons;
  • egg (yolk) - 1 pc .;
  • oil - for frying;
  • hard cheese - 100 g;
  • salt, pepper - to taste.

Preparation

Before frying the mushrooms with sour cream, they must be washed and, possibly, peeled, and then coarsely chopped. Chop the onion and fry in a small amount vegetable oil until golden brown. When the onion is ready, you can add champignons, but keep in mind that raw mushrooms give off a lot of moisture and at the same time significantly decrease in size. It is at the stage of extracting excess moisture that sour cream is added, salted and pepper, stewed for another 10-15 minutes, and then removed from heat and the yolk is carefully added. The yolk is necessary in order to get rid of the excess acidity that sour cream often gives, but if it does not bother you, then this stage can be omitted. Sprinkle cheese on the hot dish and leave in the pan until it melts.

Recipe "Champignons à la Crème" - champignons with sour cream

The classic French dish that gave birth to the style of cooking champignons with sour cream is “Champignons à la Crème”. How to cook champignons with sour cream according to a recipe proven for decades, you will learn from this recipe.

Ingredients:

Preparation

Melt the butter in a frying pan, add the chopped mushrooms, salt, pepper and cook under a tightly closed lid for about 10 minutes. After that, we remove the mushrooms in a separate bowl, and keep the remaining juice on the fire without a lid for another 3 minutes, add sour cream, cream and return the mushrooms back to the pan. Before serving, dry white wine is added to the mushrooms, and then spread on a well-toasted toast or eaten separately.