Mushrooms In Sour Cream And Dill 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.

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.

SALMON MUSHROOM COULIBIAC WITH SOUR CREAM DILL SAUCE

Steps:

• SOUR CREAM DILL SAUCE:.
• Mix all ingredients together in a bowl and refrigerate until ready to serve.
• PASTRY:.
• In large bowl beat together cream cheese, butter, sugar and salt until fluffy.
• Stir in flour just to blend.
• Divide in half; shape into squares. Wrap each half in plastic wrap; refrigerate until firm - about 1 hour.
• FILLING:.
• Meanwhile, in a large skillet, heat half of oil over medium heat; fry mushrooms and 1/4 teaspoon each of the salt and pepper until no liquid remains, about 7 minutes.
• Transfer to bowl.
• In a saucepan, heat remaining oil over medium heat. Fry onion, garlic and remaining salt and pepper for 3 minutes.
• Add rice and 1 cup water; bring to a boil. Cover, reduce heat and simmer until rice is tender and the water is absorbed, about 20 minutes.
• Add spinach and dill to rice mixture and fluff with fork. Let cool. (NOTE: It is important to let this mixture cool for as long as possible in order that it does not make the pastry soggy and difficult to work with - I unfortunately know this from experience.).
• PREPARING COULIBIAC:.
• Line rimmed baking sheet with parchment paper. On lightly floured surface, roll out 1 piece of pastry to 10 inch square and about 1/8 inch thick.
• Place on prepared pan. Spoon half of the rice mixture over pastry, leaving a 2 inch border.
• Top with 1 salmon fillet; spread with mushroom mixture.
• Top with remaining salmon fillet; spoon remaining rice mixture over the top.
• Mix egg yolk with 1 tablespoon of water for egg wash; brush over border of pastry.
• Roll out remaining pastry to 11 inch square; place on filling, smoothing around edge. Fold bottom edge over top edge, pressing to seal. Flute edges.
• Brush egg wash over pastry; cut 4 steam vents on top. Bake in 350°F oven until golden, about 1 hour.
• Let stand for 10 minutes. Using serrated knife, cut diagonally into quarters and then cut each quarter into half or thirds. Serve with Sour Cream Dill Sauce.

CREAMED MUSHROOMS (EASTERN EUROPEAN)

Steps:

• In a non stick pan add butter and melt then add onions do not brown just cook until transparent (5 minutes), then add mushrooms cook another 3 minutes.
• After mushrooms soak up all the butter add sour cream and dill, and then flavor with salt and pepper to taste.
• Bring to boil and then reduce to simmer and cook for 1 minute.

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 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 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.