Champignons stewed in sour cream. Step-by-step recipe with photos

You can use any mushrooms for stewing in sour cream. Wild mushrooms must be boiled for one hour before cooking, while oyster mushrooms and champignons are used raw for this dish. Champignons stewed in sour cream , a step-by-step recipe with photos that I offer you - this is not only tasty, but also a quick dish. The total cooking time will be no more than 20 minutes.

Mushrooms fried with onions are delicious on their own, and if you stew them with the addition of sour cream or cream, their taste will only improve. Mushrooms in sour cream are considered a complete second course, but they can also be part of other recipes. The most famous dish prepared with stewed champignons in sour cream is julienne. They are also used in preparing oven-baked or stewed potatoes, chicken, casseroles and other dishes.

Ingredients:

• Onion - half an onion,
• Champignons - 400 gr.,
• Sour cream – 100 gr.,
• Salt and spices
• Sunflower oil.

Cooking features

• You can fry fresh, frozen and even canned champignons in sour cream, although in the latter case the taste of the dish will be less delicate and harmonious. Frozen mushrooms are sometimes given the opportunity to thaw in natural conditions before cooking, and excess liquid is drained. However, if the mushrooms are already cut as required in the recipe, there is no need to defrost them before frying.
• Preparing champignons for frying in a frying pan will not cause any difficulties even for a novice cook. It is enough to wash them and quickly blot them with a towel so that they do not become watery. The film covering the cap is removed only from wild mushrooms, since it is coarser. With mushrooms grown under artificial conditions, this manipulation can be omitted.
• Sour cream for cooking mushrooms in it can be of any fat content, but gourmets claim that the most delicious dishes come from fermented milk products with a fat content of 20%. It is much more important that the sour cream is fresh and natural. On sale you can find fermented milk products containing vegetable fats and various thickeners, so before purchasing sour cream, it does not hurt to carefully study its composition. If you use the product with various additives, the result may be unpredictable.
• When preparing champignons in sour cream, they can be seasoned with ground black pepper or a mixture of peppers, fresh or dried garlic, onions, dill and other herbs, and nutmeg. Sometimes other spices are added, but the above are the most popular.
• Champignons go well not only with vegetables, but also with meat. They can be cooked in a frying pan in sour cream with meat products that do not require too long a heat treatment. Pork and poultry are suitable for this.
• Dishes made from champignons and sour cream can differ not only in composition, but also in cooking technology. In order to avoid mistakes, it is advisable to follow the step-by-step instructions that accompany a specific recipe.

Champignons cooked in sour cream can be served as an independent appetizer or added as a side dish. Potatoes are best suited for this purpose. Cereal dishes and pasta are also suitable.

Useful tips and tricks

Homemade cooking from champignons is not particularly difficult, but requires compliance with the following culinary rules:

• The main condition for obtaining tasty and healthy food is to use only high-quality mushrooms. When choosing a product, you need to pay attention to its appearance. Fresh champignons should have an elastic and dense consistency and a uniform white color without spots. Options with brown or beige shades are possible. A dark tone indicates that the mushroom is overripe;

• soft and flabby specimens with a black film between the stem and cap, as well as an unpleasant sour odor with a putrefactive or ammonia tint - a sure sign of spoiled mushrooms and their unsuitability for use. Such a product can be life-threatening;
• For frying and stewing champignons in sour cream, medium-sized mushrooms (fresh or frozen) that have an unobtrusive but pronounced aroma are best suited;
• To properly clean fruits from the store, you need to renew the stem cut, wipe with a damp cloth or rinse the mushrooms well under running water to eliminate the possible content of chemicals or microorganisms;
• It is not recommended to leave champignons grown in industrial or home conditions in liquid for a long time - due to their texture, mushrooms are able to quickly absorb moisture, which can negatively affect the taste of spore organisms;
• Champignons collected in the forest should be cleared of debris, soil and grass, and soaked for about 15 minutes. in a saline solution to rid the fruits of insects and pests that may be in them. Then the product must be subjected to heat treatment;
• Coarsely chopped fruit bodies should be fried for approximately 14–17 minutes, sliced ​​fruit bodies should be fried for about 10 minutes, finely shaped fruit bodies should be fried for no longer than 5 minutes.

Champignons stewed in a frying pan or in a slow cooker with sour cream and onions can be used as a self-sufficient dish or consumed as a healthy, very satisfying and nutritious side dish.

Champignons with onions in sour cream in a frying pan

Compound:

• champignons – 0.4-0.5 kg;
• onions – 100 g;
• sour cream – 0.2 l;
• salt, ground black pepper - to taste;
• refined vegetable oil - how much will be needed.

Cooking method:

• Wash the champignons, dry with a kitchen towel, and chop coarsely. It is enough to cut small specimens in half, larger ones into 4-8 parts.
• Peel the onion and cut into half rings.
• Pour a little vegetable oil into the frying pan, heat it, put the mushrooms in it.
• Fry the champignons until the liquid released from the pan has evaporated.
• Add a little more oil, add onion. Fry the ingredients together until the onions acquire a caramel color.
• Add sour cream, pepper and salt.
• Wait until the sour cream starts to boil.
• Cover the pan with a lid and simmer the mushrooms in sour cream for 10 minutes.

When serving, the dish can be sprinkled with finely chopped dill or parsley.

With meat

Champignons with sour cream and onions in a frying pan can initially be fried with meat, then cooked in the oven.

A hearty and nutritious dish can be prepared either on a regular roasting pan or in fireproof dishes, ceramic or clay pots.

What ingredients will you need?

The table shows the components needed to create the treat:

The amount of ingredients is calculated for approximately 4 pots with a capacity of up to 400 ml

Step-by-step cooking process

Step-by-step creation of a dish:

1. Initially, all the components of the future treat must be processed. The pork should be cut into thin slices, season the layers with salt and pepper, then soak the meat for about 10–15 minutes.
2. When the pulp is marinated, pour ½ the amount of oil into the frying pan, then lightly fry the pieces until a pink tint appears on them.
3. In the meantime, finely chop the peeled onions.
4. Mushrooms prepared for use must be chopped into cubes, after which you need to add the vegetables and champignons to the meat and mix the resulting mass well.
5. Then you need to cut the seeded peppers and washed tomatoes into small strips, arrange the peeled potato tubers into strips, and finely grate the cheese.
6. The garlic cloves should be passed through a hand press, the sour cream should be mixed with ketchup.

7. Next, you need to place portions of a mixture of mushrooms, meat and onions on the bottom of the pots. The combined composition should occupy 1/3 of the volume of the dish.
8. Now you need to place pieces of tomatoes and sweet peppers, as well as potato slices.
9. The formed layers need to be compacted a little with a spoon, then throw a piece of butter into the pots, sprinkle the food with cheese shavings, chopped garlic and chopped herbs.
10. The prepared components need to be poured with sauce obtained from sour cream and ketchup mixed in a bowl, then the preparations should be sent for about 40 minutes. into an oven heated to 200 °C.

Bake champignons with meat and vegetables in a closed container.

Serving rules, decoration

It is best to present the prepared dish to the table in the same pots in which the treat was baked.

Champignons in sour cream with garlic and dill

Compound:

• champignons – 0.5 kg;
• garlic – 4 cloves;
• onions – 0.2 kg;
• butter – 20-30 g;
• refined vegetable oil – 40-60 ml;
• sour cream – 0.2 l;
• fresh dill – 20-30 g;
• salt, ground black pepper - to taste.

Cooking method:

• After washing and blotting with a napkin, cut the champignons into slices.
• Remove the skins from the onion and cut it into small cubes or quarter rings.
• Peel the garlic cloves and finely chop them with a knife.
• Wash the dill, wrap it in a towel, and lightly remember. Remove any rough branches from the greens. Finely chop the dill.
• Heat half the vegetable oil in one frying pan, the other half in another.
• Place mushrooms in one pan and onions in another.
• Fry the mushrooms, stirring occasionally, until excess liquid evaporates. Fry the onion until it acquires a caramel color.
• Combine onions and mushrooms, add butter, salt and pepper. Simmer the products for 5 minutes.
• Add garlic. Fry it for 2-3 minutes along with mushrooms and onions.
• Pour sour cream into the pan with the champignons and let it boil.
• Add dill, mix products. Simmer the food over low heat under the lid for 5 minutes and serve.

Dill in this recipe can be replaced with parsley or green onions. This will change the taste of the finished dish, but will remain just as pleasant.

With carrots

Onions and carrots are considered the most popular accompaniment to a variety of champignon foods, regardless of the cooking method.

Preparation next.

What ingredients will you need?

To create a treat you will need:

• sunflower oil - for frying;
• fresh mushrooms - 500–600 g;
• medium-sized carrots - 1 pc.;
• sour cream - 200 g;
• onions - 1–2 pcs.;
• coarse salt, pepper - according to preference.

Step-by-step cooking process

The sequence of stages of creating food:

1. Initially, you need to process the champignons according to the presented method, then you need to cut the mushrooms into small pieces.
2. Then you should put the mixture in a frying pan heated with oil and simmer the product for 10 minutes. over medium heat, covered, stirring occasionally.
3. In the meantime, you have to peel the vegetables, then cut the onion into thin half rings, then add it to the champignons.
4. After 5 min. you need to add coarsely grated carrots and sour cream to the resulting mixture, season the contents of the container with freshly ground pepper and table salt.

5. The resulting mass must be mixed well, then continue the process for 10 minutes.

Champignons cooked in a frying pan with sour cream and onions require constant attention and periodic stirring. Under no circumstances should you allow not only the mushrooms to burn, but also any other component of the dish.

Serving rules, decoration

It is advisable to consume the prepared food hot, complementing the main meat treat with it.

Champignons in sour cream with cheese

Compound:

• champignons – 0.4 kg;
• hard cheese – 120 g;
• onions – 0.2 kg;
• garlic – 4 cloves;
• sour cream – 0.3 kg;
• nutmeg - a pinch;
• butter – 60 g;
• salt - to taste.

Cooking method:

• Wash the mushrooms and, if necessary, remove the film from their caps.
• Cut the champignons into medium-sized cubes.
• Remove the skin from the onion and cut it into small pieces.
• Peel the garlic cloves and chop them finely.
• Grind the cheese on a grater with small holes.
• Melt the butter in a frying pan, put the onion in it, fry it until transparent.
• Add the champignons to the onions and fry the ingredients together for 5 minutes.
• Add sour cream, garlic, salt and seasonings. Stew the mushrooms in sour cream for 10 minutes after it boils.

All that remains is to sprinkle the food with cheese and serve immediately. This appetizer must be served hot, before the cheese has time to harden.