Luchows Mushrooms In Sour Cream Recipes

MUSHROOMS IN A SOUR CREAM SAUCE

Steps:

• Finely chop your onions. Cut mushrooms into 1/4" thick slices.
• In a medium, non-stick pan, saute onions in 1-2 Tbsp olive oil for a few min or until golden
• In a separate, large pan, sauté sliced mushrooms in 1-2 Tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.
• Combine mushrooms and onions. Add in 3 Tbsp sour cream and sprinkle with salt and pepper to taste.

STUFFED MUSHROOMS WITH SOUR CREAM

Steps:

• Place mushroom stems, orange bell pepper, onion, carrot, and bacon in a skillet over medium heat. Cook and stir until softened, about 5 minutes. Stir in 1 cup Cheddar cheese and sour cream; cook until stuffing is well combined and cheese has melted, about 2 minutes.
• Preheat air fryer to 350 degrees F (175 degrees C).
• Arrange mushroom caps on the baking tray. Add stuffing in a heaped fashion to each mushroom cap. Sprinkle 1 1/2 tablespoons Cheddar cheese on top.
• Place the tray of mushrooms into the basket of the air fryer. Cook until cheese melts, about 8 minutes.

MUSHROOMS WITH SOUR CREAM

Steps:

• Cook and stir mushrooms in butter for 3 minutes.
• Stir in flour; cook and stir for 1 minute.
• Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot.
• Sprinkle with dill weed.

MUSHROOMS IN A SOUR CREAM SAUCE

Steps:

• Finely chop your onions. Slice mushrooms into 1/4″ thick slices.
• In a medium, non-stick pan, saute onions in 1-2 tbsp olive oil for a few minutes or until golden.
• In a separate, large pan, sauté sliced mushrooms in 1-2 tbsp olive oil until soft.If mushrooms release a lot of juice, drain excess juice; leaving some juices behind. Baby Bella mushrooms don't seem to get as juicy as buttons or cremini so we didn't have to drain.
• Combine mushrooms and onions. Add in 3 tsp sour cream and salt and pepper to taste.

MUSHROOMS IN SOUR CREAM SAUCE

Steps:

• Melt butter in a skillet over medium high heat.
• Add onions, mushrooms, and garlic. Saute for 5 minutes.
• Add wine, salt, and pepper. Cook stirring often for 4-5 minutes, or until wine is reduced by half.
• Stir in flour and cook for 1 minute.
• Add sour cream and parsley, stir well.
• Heat through and serve.

MUSHROOMS IN SOUR CREAM

Steps:

• Melt butter in a large skillet over medium-low heat. Add chopped onion; sauté until golden. Add mushrooms and 1/2 cup water.
• Cover and simmer for about 12 to 15 minutes or until mushrooms are tender, adding more water if necessary.
• Add salt, paprika, pepper, half of the parsley, and the sour cream.
• Heat slowly until hot, not boiling. Sprinkle with remaining parsley just before serving.

MUSHROOMS IN SOUR CREAM AND DILL

Steps:

• Wash and dry mushrooms.
• Melt butter and add garlic.
• Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
• Cook 20 minutes or until mushrooms are tender.
• Cool.
• Pour a small amount of the mushroom liquid into the Sour Cream.
• Then add the Sour Cream over the mushrooms and stir.
• Refrigerate 8 hours or more.

WILD MUSHROOMS A LA RUSSE (WILD MUSHROOMS IN SOUR CREAM)

Steps:

• Prepare mushrooms and set aside.
• Heat butter in skillet and add mushrooms, salt and pepper. Cook, stirring often, until mushrooms give up liquid. Continue cooking until liquid evaporates. Total cooking time is about 6 minutes.
• Add chives, dill, parsley and sour cream. Blend and bring barely to boil. Do not boil or sauce will curdle. Add salt and pepper and serve.

MUSHROOMS AND SOUR CREAM WITH FRIED POTATOES

Steps:

• Wipe the mushrooms with a damp cloth. Separate the stems from the caps. (The small chanterelles can be left whole.) Cut the stems in half crosswise. Cut the smaller caps in half and the larger ones in quarters.
• Melt the butter in a medium-size skillet over medium heat. Add the mushrooms and cook them, tossing and stirring, until they throw off their liquid and then reabsorb it, about 12 minutes. Set them aside. Wipe out the skillet.
• Heat three tablespoons of the oil in a large skillet over medium heat. Add the potatoes and cook them over medium heat for about five minutes. Scrape under the bottom layer with a wooden spoon and stir so that the cooked potatoes are on top. Cook the potatoes this way until they are cooked through and deep golden, about 20 minutes. If they stick to the bottom of the skillet, scrape them off. Season them with salt and pepper.
• While the potatoes are cooking, heat the remaining oil in another skillet. Add the onions and saute them over medium heat until deeply colored, about 15 minutes.
• Stir the mushrooms, onion and sour cream into the potatoes and toss everything well. Cook over low heat until the sour cream is heated through, two minutes. Serve at once.

EASY MUSHROOMS IN CREAM SAUCE

Steps:

• Drizzle mushrooms with lemon juice.
• Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook until softened and liquid has mostly evaporated, about 5 minutes. Dust with flour and mix well. Add broth and cover. Reduce heat and simmer for 10 to 15 minutes.
• Stir creme fraiche into skillet. Season mixture with salt, pepper, and lemon juice. Stir parsley in before serving.

FRIED MUSHROOMS IN SOUR CREAM (PAISTETUT SIENET)

Steps:

• In a heavy 10-12 inch stainless-steel or enamel skillet, melt 4 Tblsp. butter over moderate heat.
• When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
• Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
• When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
• In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
• Serve as a vegetable accompaniment to meat or fish dishes.