Mushrooms in a pan with sour cream

Name: Mushrooms in a pan with sour cream
Ingredients: one red onion; 400 g champignon mushrooms; 2 teaspoons butter; 150 ml sour cream; half a cup of dry white wine; salt and pepper to taste; thyme; a pinch.

Appetizers - Mushrooms in a pan with sour cream by Malvina H. - Recipia

Mushrooms in a Pan with Cream I usually make this recipe when I need something quick or when I find fresh champignon mushrooms that need to be used. If I have a red onion and a bit of cream on hand, I already know what's coming next. Everything is cooked in one pan, so there's not much to clean up afterward. Quick Info Total time: about 25 minutes Preparation time: 10 minutes Cooking time: 15 minutes Servings: 2-3 Difficulty: easy Recipe type: quick side dish or main course Ingredients 1 red onion 400 g champignon mushrooms 2 teaspoons butter 150 ml cream half a cup (about 100 ml) dry white wine salt, pepper to taste thyme – a pinch Preparation Method 1. I prepare all the ingredients at hand. I peel and finely chop the onion. I quickly wipe the mushrooms with a damp towel and slice them roughly, not too thin so they don't lose their texture. 2. I put butter in the pan over medium heat and let it melt until it starts to sizzle slightly. I add the chopped onion, salt, and pepper. I stir occasionally, not letting the onion color, just soften a bit; a few minutes are enough. 3. I add the sliced mushrooms. I stir gently to coat them with the butter and combine the flavors. At first, the mushrooms release water, but I don't rush them; I let them reduce in volume and evaporate the liquid halfway. 4. I pour the dry white wine over the mushrooms and onion. I don't increase the heat, just stir gently. After a few minutes, when the wine has lost its alcohol smell and the mushrooms have browned a bit, I add the cream. 5. After adding the cream, I mix well and let the pan cook on low heat for another 5-7 minutes. I don't cover the pan; I want the sauce to reduce slightly and thicken a bit. In the end, I turn off the heat and sprinkle thyme. 6. Done. It can be served directly from the pan, either as a main dish or as a side with meat, or simply on a slice of toasted bread. Why I make the recipe often I love that I can prepare mushrooms with cream from a few simple ingredients, without complications. It’s quick to make, filling, and I can easily adjust the quantities. It works just as well for a quick dinner or as part of a larger menu. Tips and Variations Tips It’s important to let the mushrooms lose their water before adding the cream; otherwise, the sauce will be too watery. Cooking cream works well, but if you use a richer fermented cream, you'll get a thicker sauce. Try not to burn the butter at the beginning, as the taste will change. Substitutions If you don’t have dry white wine, you can omit it, but the sauce will be less aromatic. Butter can be replaced with a bit of oil, but the flavor will be more neutral. Yellow onion works just as well if you don’t have red onion on hand. Variations You can use other types of mushrooms, not just champignon. If you like garlic, add a small clove with the onion. For a richer taste, you can grate a little parmesan at the end, but the basic recipe doesn’t include it. Serving Ideas As a side dish with grilled or roasted meat. On a slice of toasted bread, as a warm snack. Next to plain rice or short pasta for a quick meal. Frequently Asked Questions Can I use frozen mushrooms? Yes, but you need to cook them a bit longer at the beginning to evaporate all the liquid they release in the pan. What kind of cream is best? Cooking cream, with 20-30% fat, is ideal. If you use a very low-fat one, the sauce will be too thin. Can it be made without wine? Yes, you can skip the wine if you don’t have it or don’t want to use alcohol. Just let the mushrooms cook longer to evaporate their water. Can I double the quantities? Yes, just use a larger pan and adjust the cooking time so the mushrooms don’t overcrowd. Nutritional Values Estimate for one serving (out of 3): Calories: approx. 180-210 kcal Protein: 6-7 g Fat: 14-16 g Carbohydrates: 9-11 g Values may vary depending on the type of cream used and how fatty the butter is. Storage and Reheating Creamy mushrooms can be stored in the fridge for up to 2 days in a covered container. When reheating, it’s best to use low heat; otherwise, the sauce may split. The recipe does not lend itself to freezing, as the cream changes texture. It is recommended to be consumed while fresh.

Mushrooms in a pan with sour cream

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