How to make sour cream sauce from mushrooms. Sour cream and mushroom sauce recipe with photo. To prepare the sauce you will need

Many of us love mushrooms and dishes made from them. And if you serve a delicious dish with mushroom sauce, then this dish will become even tastier, because mushroom sauce ennobles even the most simple dish, be it buckwheat porridge, mashed potatoes or pasta.
There are many recipes for white sauces with mushrooms; sauces based on mushrooms and sour cream are very common; preparing such a sauce does not require much effort, and its taste will not leave you indifferent.
We will prepare a mushroom sauce from champignons with sour cream; you can replace champignons with any other fresh mushrooms; the sauce with porcini mushrooms or honey mushrooms will be especially tasty.
But since we don’t have honey mushrooms or porcini mushrooms, we’ll make do with champignons. Our sour cream sauce is good with fish cutlets or baked meat, especially it will go well with chicken. This sauce can be used as a dressing for various salads instead of sour cream or mayonnaise.
The sauce preparation time is 30 minutes, the sauce can be stored in the refrigerator for 4 days.

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Ingredients

• Fresh and tasty sour cream - 200 ml;
• Wheat flour - 1 tbsp. without slide;
• Fresh mushrooms (champignons) – 7-8 medium pieces;
• Onion – 1 medium piece;
• Greens (parsley);
• Salt and black pepper to taste.

How to make mushroom sauce with champignon sour cream

We wash and clean our mushrooms. Cut on a board. It doesn’t matter large or small, because in the future we will use a blender.


We also peel the onions. Chop medium on a board.


Mushrooms and onions need to be prepared for the sauce, so pour vegetable oil into a heated frying pan. After heating it, add the onions and fry until light golden brown.


Add the champignons to the onions and fry them for about 5 minutes.


After the time has passed, salt our mushrooms. If desired, add 1/4 cup of water or better chicken broth (the thickness of the sauce depends on the amount of liquid). Next add 1 tbsp. flour and mix everything thoroughly so that the flour does not form lumps. Fry over medium heat, stirring, for another 3-5 minutes.

Place fried mushrooms and onions in a blender.


Add sour cream (don’t add everything, go according to your taste and add the rest if desired).


Wash the parsley. Cut off the legs and finely chop.


Add the greens to the blender bowl.


Close the blender and start mixing everything at medium speed. If desired, add salt and pepper to taste. Place the sauce in the refrigerator for a while.


As a result, with minimal time spent, we prepared a flavorful mushroom sauce with sour cream, which will perfectly complement both main courses and appetizers with salads.

One of the most delicious additions to a side dish is mushroom sauce with sour cream. It goes well with many main dishes and gives them a special piquancy. Each housewife has her own recipe for this magnificent dish. However, the main condition is to prepare the sauce with soul and strictly follow the recipe. This dish can be prepared from different mushrooms. It all depends on personal preferences and the properties of a particular type of mushroom. Champignons are considered the most common ingredients, as they are easy to prepare and are available on store shelves at any time of the year. In addition, the gravy is prepared from honey mushrooms, porcini mushrooms, truffles, milk mushrooms, oyster mushrooms, etc.

A delicious mushroom sauce can be prepared from ordinary champignons.

Classic mushroom sauce with sour cream

To prepare an incredibly tasty sauce, you need to use only fresh and high-quality products. Therefore, pay attention to the expiration date of sour cream or cream, as well as the appearance of the mushrooms used. When making mushroom sauce with sour cream, you need to prepare the following set of ingredients:

A mandatory ingredient for mushroom sauce is sour cream.

• 500 grams of champignons;
• 200 ml sour cream;
• 1 onion;
• 25 grams of ghee;
• 40 ml vegetable oil;
• salt.

First of all, you need to clean the mushrooms: thoroughly wash the champignons and remove the film from them. Cut everything else into small pieces along with the legs. Next, the mushrooms must be fried in a frying pan with the addition of vegetable oil until golden brown. During frying, you can add finely chopped onion to them. When the onions and champignons are fried, they need to be salted and peppered. If desired, you can use other spices and also add a piece of butter. After frying for about another minute, add sour cream to the mixture and mix thoroughly. The resulting sauce must be brought to a boil and then removed from the stove. Before serving, the sauce should sit covered for 15 minutes. After this, you can safely serve it with any side dish.

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Mushroom sauce with sour cream and tomatoes

In order to prepare an unusual mushroom sauce, you can add vegetables to them. For example, tomatoes go well with mushrooms. The recipe for such a delicious sauce is quite simple. You can take any mushrooms, preferably dried (25 g). First, boil them in water (400 ml), then cut into small pieces. At the same time, you need to prepare a medium-sized onion: cut it into half rings and fry in butter in a frying pan. When the onion is fried until golden brown, add chopped mushrooms and 2 teaspoons of flour. After this, the mass must be mixed and fried until golden brown.

The next step in preparing the mushroom sauce is to pour a small amount of mushroom broth left over from cooking over the roast. Tomatoes need to be grated and then placed in a frying pan, stirring with mushrooms and onions. Next, salt and spices are added to the sauce to taste. For those who like spicier dishes, you can make sauce with garlic. After this, the mushroom sauce is kept over medium heat for 10-15 minutes, finally, sour cream is added to the mushrooms and fried for another 5 minutes.

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Salted milk mushroom sauce with horseradish and sour cream

The following recipe is intended for lovers of savory and spicy dishes. It contains the following ingredients:

It is necessary to salt milk mushrooms after three days of soaking.

• 1 glass of sour cream;
• 300 g of salted mushrooms (milk mushrooms);
• 2 onions;
• 5 cloves of garlic;
• 50 g horseradish;
• half a glass of breadcrumbs;
• butter;
• green onions;
• parsley.

First of all, you need to deal with the mushrooms. The milk mushrooms must be washed under running water and then chopped into small pieces. Melt a piece of butter in a frying pan, add finely chopped onion and garlic to it. Next, add mushrooms to them and fry for 5 minutes with frequent stirring.

Pour breadcrumbs into a dry frying pan and lightly fry them. Next you will need a saucepan with a thick bottom. Fried mushrooms with onions, horseradish, herbs, salt and sour cream are laid out in it. All ingredients are thoroughly mixed and boiled for several minutes. After this, you can add crackers to the sauce and leave to cool for 10 minutes. This dish must be served hot. It goes well with potatoes, cereals, and pasta.

Properly made champignon gravy can decorate any dish and add new notes of piquant aroma to it. It is relatively easy to prepare, because home conditions allow you to do it quickly, using fresh or frozen mushrooms. The secrets of preparing champignon-based sauces lie in the choice of products and their processing.

How to make mushroom sauce

To properly and tasty prepare mushroom sauce based on champignons, you need to choose the main component. Fresh, dried or prepared frozen mushrooms are suitable. You can take them solo or combine them with others - white ones, chanterelles, honey mushrooms or boletus. The options are unlimited. The mushrooms are thoroughly washed, cleaned, if necessary, of impurities and films, chopped and, if desired, fried to enhance the taste.

Heat treatment can be carried out in combination with onions to obtain a richer taste. You can use vegetable oil or butter for frying. In this case, mushroom and onion slices are fried until excess moisture evaporates, and then filled with broth (mushroom, vegetable or meat), sour cream, cream or mayonnaise. Seasonings include salt and ground black pepper. Mushroom sauce combines deliciously with garlic, herbs, and horseradish.

Particular attention should be paid to spices - there can be an unlimited quantity of them. Thyme, rosemary, Provençal herbs, and allspice are best suited to mushroom sauces. In addition to spices and seasonings, it is allowed to add cheese, tomatoes, and apples to sauces on champignons. You can thicken the consistency with flour, herbs or eggs.

Creamy sauce with champignons or based on sour cream/mayonnaise/milk takes a little longer to prepare than classic white sauce, because it needs to be boiled to the required thickness. It is best to do this in a saucepan: saute the flour, pour in mushroom broth, and boil the mushrooms. Add onion, a heap of spices, pour in cream or sour cream, let it simmer and leave to simmer, serve with pasta or chicken.

Mushroom sauce - recipe

All cooks will appreciate the step-by-step recipe for mushroom sauce with photos, which will help create a gravy that is pleasant in taste and appearance, suitable for most dishes. A universal kitchen filling will enhance the taste of pasta, highlight tender chicken meat, and the aroma of pork and beef. Vegetarians or those who are losing weight will also appreciate lean champignon sauce, because it is healthy with proteins, but does not contain animal ingredients.

From champignons

• Cooking time: half an hour.
• Number of servings: 10 persons.
• Calorie content of the dish: 172 kcal.
• Purpose: for lunch.
• Kitchen: author's.

The mushroom champignon sauce presented below is called white, is simple to make and has a rich, unusual taste. It is based on fresh mushrooms and butter, filled with milk and spices. This gravy is suitable for poultry or freshly sliced ​​vegetables; additional ingredients may include spices and green onions, which can easily be replaced with parsley or dill.

Ingredients:

• champignons – 0.7 kg;
• butter – 40 g;
• onions – 1 pc.;
• milk - liter;
• flour – 60 g;
• black pepper – 2 g;
• green onions - 4 stalks.

Cooking method:

1. Wash the mushrooms, add water, and boil. Add salt and cook for 15 minutes at low boil.
2. Peel the onion, chop it, do the same with the mushrooms.
3. Melt the butter, sauté the onion pieces for four minutes, add the mushroom slices, and simmer.
4. Add flour, pour in milk, stir thoroughly to avoid lumps, and strain if desired. Cook over low heat until thickened. It is not necessary to cover with a lid.
5. Chop the green onions and season the sauce. Transfer to a separate bowl or immediately pour over the meat or steamed fish.

Creamy

• Cooking time: half an hour.
• Number of servings: 3 persons.
• Calorie content of the dish: 177 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Creamy mushroom sauce harmonizes perfectly with pasta and serves as an excellent topping that emphasizes the taste of the product. The special aroma of the gravy is created by the used nutmeg, hard cheese and garlic. The champignon sauce with cream has a slight sourness due to the use of lemon juice and traditional spices.

Ingredients:

• fresh champignons – 150 g;
• cream 10% fat - a glass;
• butter – 50 g;
• onion – 1 pc.;
• processed cheese – 20 g;
• nutmeg - a pinch;
• Italian herbs - a pinch;
• garlic – clove;
• lemon juice – 20 ml.

Cooking method:

1. Melt the butter, fry the chopped onion in it until smooth, add salt and pepper.
2. Wipe the champignons with a damp cloth, cut into slices, and fry until lightly browned.
3. Add cream to mushroom slices and season with spices. Stir thoroughly, simmer over medium heat for 20 minutes so that the sauce evaporates a little and thickens.
4. Add finely grated cheese, leave until completely melted, pour in lemon juice, add garlic flakes. You need to give it a couple of minutes to saturate.

With sour cream

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 179 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Mushroom sauce with sour cream turns out to be very attractive and suitable for seasoning many delicacies - from meat to fish. You can use not only fresh mushrooms for cooking, but also pickled mushrooms - this will make the gravy more spicy and rich. For spices, it is good to use bay leaf and parsley. Champignon sauce with sour cream will please everyone who tries it.

Ingredients:

• champignons – half a kilo;
• onions – 2 pcs.;
• sour cream – 100 ml;
• flour – 20 g;
• vegetable oil -80 ml;
• bay leaf – 2 pcs.;
• water – 100 ml;
• parsley - 2 stems.

Cooking method:

1. Rinse the mushrooms with cold water, cut into slices half a centimeter thick, and similarly cut the onion into half rings.
2. Heat a frying pan, add oil, first fry the onion until golden, then add the mushroom slices and fry for five minutes. Add salt, pepper, and flour.
3. Add sour cream, stir, pour in water. Simmer for 15 minutes, covered, using moderate heat. Season with bay leaf five minutes before readiness, garnish with herbs, you can try different types.

With mayonnaise

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 182 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Mushroom sauce with mayonnaise is high in calories, but at the same time serves as a source of beneficial nutrients. The fat in the mayonnaise filling gives it a special softness and tenderness, which goes well with fried carrots and onions and tomato sauce taken as additional products. It is better to take mayonnaise with a medium fat content.

Ingredients:

• fresh champignons – 350 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley – 30 g;
• salad mayonnaise – 50 ml;
• bay leaf – 1 pc.;
• ketchup – 30 ml.

Cooking method:

1. Rinse the champignons well with cold water, place in a colander to drain excess moisture, and cut into thin slices.
2. Peel the carrots, grate coarsely, chop the onion into small cubes.
3. Heat the oil, fry the onion until golden brown, add the carrots, fry for a couple of minutes.
4. Add the mushroom slices there and simmer under the lid until the mushrooms are half cooked.
5. Season with bay leaf, black pepper, and salt. Simmer for six minutes.
6. Pour in mayonnaise, ketchup, and after two minutes, finely chopped herbs. Simmer for two minutes, serve with potatoes, spaghetti or rice.
7. Ketchup can be replaced with tomatoes crushed in a blender or tomato paste diluted with water in a 1:1 ratio.

With milk

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: for lunch.
• Kitchen: author's.
• Difficulty of preparation: medium.

Mushroom sauce made from champignons with milk goes well with fresh or stewed vegetables, making sautés or stews more tasty and aromatic. To make it, you can take fresh or dry champignons and mix them with porcini mushroom powder to enhance the taste. A universal dressing will perfectly emphasize the freshness of products and make their aroma recognizable and spicy.

Ingredients:

• milk - a glass;
• champignons – 600 g;
• dried porcini mushrooms – 100 g;
• onions – 2 pcs.;
• flour – 40 g;
• vegetable oil – 40 ml.

Cooking method:

1. Soak porcini mushrooms in warm water for 20 minutes, rinse and cut. Chop the fresh champignons and do the same with the onions.
2. Fry the onion with mushroom slices until soft and the liquid has evaporated, saute the flour in another frying pan, mix with dry mushrooms.
3. Fry for a minute, pour in milk, season with spices. Bring to a boil and serve with vegetables or on top of steak.

Frozen mushrooms with sour cream

• Cooking time: half an hour.
• Number of servings: 2 persons.
• Calorie content of the dish: 179 kcal.
• Purpose: for dinner.
• Kitchen: author's.
• Difficulty of preparation: medium.

Mushroom sauce made from frozen mushrooms with sour cream is easy to make because it does not require defrosting the ingredients. You can even freeze food for future use and then use it in winter. You just need to pour them into a frying pan and cook until done; you don’t even need to cut them. The exquisite aroma of the pouring will make any dish even tastier, it stimulates appetite, and household members are able to devour a portion of it very quickly.

Ingredients:

• frozen champignons – 300 g;
• egg yolks – 2 pcs.;
• vegetable broth – 100 ml;
• wheat flour – 20 grams;
• sour cream – 150 ml;
• butter – 40 g;
• lemon juice - a couple of drops.

Cooking method:

1. Melt the butter and fry the mushrooms.
2. Pour flour into cold broth, stir, pour over mushrooms, salt and pepper.
3. Combine sour cream with yolks, beat for a couple of minutes, pour in lemon juice.

Mushroom sauce is an excellent addition to main courses. Its taste and pleasant forest smell will definitely appeal to those who love this product. When preparing it, various ingredients and technologies are used, so everyone can choose their favorite recipe or several of them.

Mushroom sauce is an excellent addition to main courses.

Cookbooks indicate that the classic ingredient is champignons, popular in the homeland of most types of sauces - in France. These aromatic mushrooms give dishes a “signature” and recognizable smell.

But the use of other edible mushrooms is no less important, primarily white. Also suitable are boletus, honey mushrooms, chanterelles, saffron milk caps, oyster mushrooms and many others. You can collect them yourself by going for a walk in the forest. Most of the species grow all summer and autumn. A wide range is offered by shops and markets where you can easily purchase fresh, salted or dried product.

What dishes should you serve with mushroom sauce?

As an old saying popular among the French goes, “you can even eat old skin with mushroom sauce.” This expression reflects the versatility of the flavorful gravy. It is served on the table together:

• with various types of meat and fish;
• vegetable dishes;
• casseroles;
• all kinds of side dishes: fried, baked and boiled potatoes, pasta, cereals, etc.

This addition can be prepared for many dishes: it will improve the taste of even the most simple and everyday ones.

How to make delicious mushroom sauce (video)

Recipe for porcini mushroom sauce with sour cream

The sauce based on porcini mushrooms has a very pleasant smell. It goes well with meat dishes and fish, although traditionally it is used with potatoes.

• 400 g “white”;
• 150 g sour cream (with medium fat content);
• 30 g sifted flour;
• 2 onions;
• a little chopped dill.

Cooking steps:

1. Clean the mushrooms well and cut them into small pieces about 0.8–1 cm in length.
2. Boil the whites with onions in a glass of water for half an hour.
3. Mix the flour with a cup of cold water, stirring thoroughly so that there are no sticky lumps. Pour the resulting mixture into the boiling mushrooms, stirring constantly.
4. Now you need to add salt and dill, and, if desired, pepper or other spices. But they should not have a strong smell, because it will overwhelm the mushroom aroma.
5. Leave to sit for about 10 minutes.

The sauce is served warm in a gravy boat or as a gravy.

How to make mushroom sauce with mayonnaise

There is an interesting cooking recipe in which milk, cream or full-fat sour cream is successfully replaced by mayonnaise, which is available in almost every refrigerator. To prepare you will need:

1. 100 g of any fresh or dried mushrooms with a pleasant aroma;
2. 2 onions;
3. 2 tbsp. spoons of selected mayonnaise;
4. 1 tbsp. spoon of flour;
5. a little sunflower oil;
6. a pinch of salt.

Cooking steps:

1. Boil the mushrooms and then chop them (you can grind them in a blender or meat grinder). Leave the broth for the final step.
2. Place the resulting “minced meat” in a frying pan with hot oil and fry it well.
3. When blush appears, add finely diced onions.
4. Add mayonnaise, flour and salt.
5. Pour in mushroom broth or plain water and leave to simmer for 5 minutes.

The advantage of this dish is that when choosing lean mayonnaise, the sauce is suitable for vegetarians and anyone who refuses food of animal origin.

Recipe for creamy mushroom sauce for meat

An exquisite sauce is obtained by using mushrooms in a duet with delicate cream and sour cream.

To prepare a classic creamy mushroom sauce you will need:

• 400 g fresh mushrooms;
• 300–350 ml cream;
• 3 tbsp. spoons of sour cream;
• 3 medium sized onions;
• salt (half a teaspoon) and pepper as needed.

Cooking steps:

1. Peel the onion and chop it into small cubes with a sharp knife. Fry it until golden brown in a minimal amount of sunflower or olive oil.
2. Chop the mushrooms and add them to the onion.
3. Leave on medium heat (15 minutes is enough), constantly remembering to stir regularly. At this step you need to sprinkle salt and, if desired, spices.
4. Place the onion and mushroom mixture in a blender, as well as sour cream and ½ cream. Beat until smooth.
5. Pour the resulting sauce base into a small saucepan, pour in the remaining amount of cream and wait until bubbles appear over medium heat, then immediately remove from the heat.

Traditional sauce with mushrooms and cream is used cold or hot as an addition to meat dishes and side dishes. If desired, it can be “improved” with your favorite spices and herbs. The main thing is that the taste and aroma are harmonious.

How to make mushroom sauce for fish

Mushroom sauce intended for fish can soften its natural taste and aroma and intelligently complement it with new notes. At the same time, such gravy will make the dish more beautiful and attractive.

To prepare you will need:

• 150 g of fresh mushrooms (it is better to take champignons or porcini mushrooms - this is the “gold standard” of cooking, but you can choose other pleasant-smelling types);
• 40 g (or 2 tablespoons) high-quality butter;
• 2 cups of broth left after boiling the fish;
• 3 tablespoons of medium or high fat sour cream;
• Vegetable oil for frying;
• Salt, pepper (ground) to taste,
• 2 tbsp. spoons of premium flour.

Step-by-step preparation:

1. Prepare the mushrooms. They must be strong, without signs of rotting. They need to be cleaned, removing all excess, and rinsed under running cold water several times, using a sieve or colander. After the water has drained, carefully cut the mushrooms into approximately equal small pieces.
2. Melt butter in a small saucepan.
3. Fry chopped mushrooms in it, sprinkle them with pepper and stir. Under the influence of heat treatment, juice will begin to intensively release.
4. Cover the saucepan with a lid and leave for 15 minutes on low heat so that the base for the future sauce is thoroughly simmered. You can use a wooden spatula for stirring. When the leaked juice has completely evaporated, proceed to the next step.
5. All that remains is to combine the remaining ingredients into a single whole. Without stopping stirring with a spatula, add the sifted flour and pour in the pre-prepared broth, vegetable oil, and then add sour cream.
6. Do not remove from heat for another 5-7 minutes.

To prepare this recipe, instead of fresh mushrooms, you can take 20 g of dry ones.

Recipe for making mushroom sauce without cream and sour cream with milk

Most types of mushroom sauce require cream, which is quite expensive. This makes it unaffordable for frequent cooking for many people. But there are also recipes made with milk that make the sauce no less tasty. You can also successfully do without sour cream.

To prepare you will need:

• 400 g fresh mushrooms, pre-prepared;
• 1 glass of milk;
• 50 g butter;
• 1 onion;
• garlic clove;
• a pinch of salt and ground pepper;
• spices to taste: nutmeg, parsley or basil.

Cooking steps:

1. Fry the onion in melted butter in a frying pan until translucent.
2. Cut the mushrooms into approximately equal pieces and add to the onion, leaving on medium heat for another 5-7 minutes.
3. Sift the flour into the frying pan, mixing the whole mass thoroughly.
4. Gradually pour in the milk, continuously stirring the future sauce until smooth.
5. Finally, add salt, spices and chopped garlic.

This recipe is an economical analogue for making sauces with cream.

Mushroom sauce for potato dishes (video)

Preparing salted mushroom gravy

To prepare a mushroom addition to dishes, not only fresh and dry mushrooms are used, but also salted ones. This sauce goes well with meat and side dishes: potatoes, buckwheat, rice and pasta.

To prepare you will need:

• 4 cups of pickled mushrooms, cut into small pieces (you can use any types: boletus, boletus, cherries, etc.);
• 100–180 g processed cheese;
• medium onion;
• 3 tbsp. spoons of sifted flour (wheat or rye);
• 2 glasses of milk;
• 50 g butter (3 tablespoons);
• fine salt.

Cooking steps:

1. Place the mushrooms in water, leave to soak for a couple of hours to remove excess salt, and then squeeze well.
2. Melt butter in a frying pan and fry mushrooms and finely chopped onions in it.
3. When they turn brown, add flour and milk, stir the gravy so that there are no lumps.
4. After the mixture boils, add processed cheese cut into it for quick cooking and leave on low heat until it is completely melted.

Now the gravy can be served with the main dish.

These are the basic recipes on how to properly make sauce with mushrooms. All of them can be improved. For example, to prepare gravy for fish or meat, add a few drops of lemon, which will add an original sourness to the taste. A spoonful of dry white wine makes the sauce a little tart.

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

Classic mushroom sauce, which goes well with almost any dish, is prepared from the following products:

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

How to make the sauce:

1. Chop the onion and fry until light golden brown.
2. Add the chopped champignons to the onions and continue cooking. Don't forget to salt and pepper the food.
3. When the mushrooms are ready, add sour cream. If it is too thick, you can dilute it a little with boiled water.
4. After the composition boils, remove it from the heat. If you need a homogeneous mass, blend the mixture in a blender.

Cooking in a slow cooker

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

To work you will need:

• 0.55 mushrooms;
• 0.2 kg sour cream;
• 0.2 l 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 place it in the bowl of the device until soft.
2. Wash and chop the mushrooms, add to the onions.
3. Sprinkle the mixture with salt and spices, add sour cream and cream.
4. Set the stewing mode or the program for cooking soup. Cook the dish for 30 minutes.
5. Add the greens, then lower the lid again and continue the process for another quarter of an hour.

You don’t have to add dill or parsley to the slow cooker, but mix it with the main mixture directly when serving. But it should be taken into account that you will need to eat the sauce immediately, since during storage it will quickly “ferment” due to fresh herbs.

From dried mushrooms

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

During the work you will need:

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

How to make the sauce:

1. Place the mushrooms in a bowl and fill them with water. It is worth taking large, capacious dishes, since champignons or chanterelles will increase in size when wet.
2. Place the carrots and onion in a frying pan and fry until translucent.
3. When the mushrooms are soaked, wash them and add them to the vegetables, sprinkle with salt and pepper.
4. When all the ingredients are ready, add sour cream and milk, close the lid of the dish.
5. In another container, fry the flour with a small amount of butter, and when the bulk mixture turns brown, add it to the mushroom mass and mix everything.

After this, you need to keep the sauce on the fire for a few more minutes and then remove it from the burner.

Creamy mushroom sauce with cheese

The sauce made from mushrooms with sour cream and cheese is thick and sticky. It is best suited as an addition to spaghetti or other pasta.

For preparation you will need:

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

How to make the sauce:

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

After the sauce has stood for a while, it can be served.

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

With herbs

At the market or in the supermarket you can find many seasonings that go well with mushroom dishes. In this recipe we will look at how to make this herb sauce.

You will need products from this list:

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

How to prepare the sauce:

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

The choice of seasonings 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 reddish, and special “mushroom” seasonings will make it light beige.

Recipe with cream

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

How to make the sauce:

1. Chop the onion and garlic, put it in a frying pan and fry a little.
2. Add chopped mushrooms and keep on fire until done.
3. Salt and pepper the dish, add sour cream and cream, then mix everything.
4. When the sauce boils, pour chopped herbs into it and simmer the mixture over low heat for 4-5 minutes.

After this, you will need to remove the pan from the burner and let the sauce cool slightly, stirring it occasionally.

You can supplement the mushroom and sour cream sauce not only with garlic, but also with carrots, hot peppers, various seasonings and any herbs. Having tried several options, each housewife will find the one that suits her taste more than others.