Every time I cook this mushroom stew, I choose a thick-bottomed pot or cauldron. I've made the recipe with both fresh mushrooms and frozen ones, and both versions work well. I always start with finely chopped onion and let it soften a bit in oil without turning brown. The rest of the steps come naturally, almost without thinking.
Quick Info
Total time: about 40-45 minutes
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Servings: 3-4
Difficulty: easy
Basic recipe, suitable for simple meals or when you have mushrooms on hand
Ingredients
600 g champignon mushrooms (fresh or frozen)
1 small onion
2 tablespoons flour
150 g sour cream
5 tablespoons milk
Oil for sautéing
Salt, pepper, to taste
2 cloves of garlic
Preparation Method
1. Clean the mushrooms and cut them into suitable cubes. If using frozen mushrooms, there's no need to thaw them beforehand.
2. Chop the onion as finely as you can. Put a tablespoon or two of oil in the pot and sauté the onion over low heat until it softens, stirring to prevent sticking.
3. Add the mushrooms to the pot. Stir and let them sauté with the onion for a few minutes until they start to release their water. Don't rush the heat; it's important for them to soften and for the flavors to combine.
4. Pour in enough water to cover the mushrooms. Let everything simmer over medium heat.
5. Meanwhile, prepare the thickening agent: put the sour cream in a bowl and add the flour. Mix well with a spoon or whisk until there are no lumps. Gradually pour in the milk and homogenize until you have a fluid mixture without clumps. If the sour cream is thicker, you might need a bit of patience while mixing.
6. Check if the mushrooms are cooked – they should be soft, not hard in the middle.
7. When they're ready, slowly pour the thickening agent over the mushrooms while continuously stirring with a wooden spoon. Keep stirring over medium heat for about 10 minutes until the stew thickens. If it thickens too much, you can add a tablespoon of milk or a bit of water.
8. Turn off the heat. Add salt and pepper to taste, then add the finely crushed garlic. Stir and let it sit for 2-3 minutes before serving.
Why I make this recipe often
This recipe uses simple ingredients that are usually found in the fridge or freezer. It doesn't take much time and doesn't involve complicated steps. Plus, the taste is balanced, especially when using well-ripened mushrooms and rich sour cream. It can be easily adapted if you need a vegan dish (without sour cream) or if you want something quick for lunch.
Tips and Variations
Tips
Don't rush the sautéing of the onion – it tastes different if cooked slowly.
If the mushrooms release a lot of water, you can leave the lid half on or even uncovered to reduce the liquid.
The thickening agent should be poured slowly and mixed continuously to avoid lumps.
You can adjust the thickness of the stew visually by adding more or less milk at the end.
Substitutions
You can use any other type of mushrooms if you don't have champignon. Cooking times may vary slightly.
If you don't have sour cream, a thicker yogurt works, but the taste will be slightly different.
Milk can be replaced with water, but the final texture and taste will not be as rich.
Variations
You can add freshly chopped parsley at the end if you like.
If you want a stronger flavor, add the garlic at the end and don't boil it.
For a vegan version, omit the sour cream and milk and just use water and a bit of dissolved flour.
Serving Ideas
It goes well with polenta or fresh bread.
It can be a side dish for meat or served as a vegetarian main course.
Frequently Asked Questions
1. Can I use only canned mushrooms?
Canned mushrooms are not ideal for this recipe as they lack the same texture and flavor. However, if you do use them, rinse them well and add them directly in the step with water.
2. What kind of sour cream is best?
I recommend fermented sour cream, not whipped cream. The thicker it is, the better consistency it will give the stew.
3. How do I avoid lumps in the thickening agent?
Mix the flour very well with the sour cream before adding the milk. If you have a whisk, it's easier. Don't pour all the milk at once.
4. What do I do if the stew thickens too much?
Add a little hot water or milk and stir over low heat until you reach the desired consistency.
5. Can I add other vegetables?
The classic recipe does not contain other vegetables, but you can add bell peppers or carrots if you want something different.
Nutritional Values
One serving has approximately 200-250 kcal (estimate, depending on the type of sour cream).
Protein: 7-10 g
Fat: 12-16 g
Carbohydrates: 15-20 g
Values are indicative and vary depending on the sour cream and amount of oil used.
Storage and Reheating
The mushroom stew keeps well in the fridge in a sealed container for up to two days. When reheating, stir gently and, if necessary, add a little milk or water to restore creaminess. After repeated reheatings, the texture may change and the garlic will become stronger, so I recommend making only the amount you will consume in a day or two.
Quick Info
Total time: about 40-45 minutes
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Servings: 3-4
Difficulty: easy
Basic recipe, suitable for simple meals or when you have mushrooms on hand
Ingredients
600 g champignon mushrooms (fresh or frozen)
1 small onion
2 tablespoons flour
150 g sour cream
5 tablespoons milk
Oil for sautéing
Salt, pepper, to taste
2 cloves of garlic
Preparation Method
1. Clean the mushrooms and cut them into suitable cubes. If using frozen mushrooms, there's no need to thaw them beforehand.
2. Chop the onion as finely as you can. Put a tablespoon or two of oil in the pot and sauté the onion over low heat until it softens, stirring to prevent sticking.
3. Add the mushrooms to the pot. Stir and let them sauté with the onion for a few minutes until they start to release their water. Don't rush the heat; it's important for them to soften and for the flavors to combine.
4. Pour in enough water to cover the mushrooms. Let everything simmer over medium heat.
5. Meanwhile, prepare the thickening agent: put the sour cream in a bowl and add the flour. Mix well with a spoon or whisk until there are no lumps. Gradually pour in the milk and homogenize until you have a fluid mixture without clumps. If the sour cream is thicker, you might need a bit of patience while mixing.
6. Check if the mushrooms are cooked – they should be soft, not hard in the middle.
7. When they're ready, slowly pour the thickening agent over the mushrooms while continuously stirring with a wooden spoon. Keep stirring over medium heat for about 10 minutes until the stew thickens. If it thickens too much, you can add a tablespoon of milk or a bit of water.
8. Turn off the heat. Add salt and pepper to taste, then add the finely crushed garlic. Stir and let it sit for 2-3 minutes before serving.
Why I make this recipe often
This recipe uses simple ingredients that are usually found in the fridge or freezer. It doesn't take much time and doesn't involve complicated steps. Plus, the taste is balanced, especially when using well-ripened mushrooms and rich sour cream. It can be easily adapted if you need a vegan dish (without sour cream) or if you want something quick for lunch.
Tips and Variations
Tips
Don't rush the sautéing of the onion – it tastes different if cooked slowly.
If the mushrooms release a lot of water, you can leave the lid half on or even uncovered to reduce the liquid.
The thickening agent should be poured slowly and mixed continuously to avoid lumps.
You can adjust the thickness of the stew visually by adding more or less milk at the end.
Substitutions
You can use any other type of mushrooms if you don't have champignon. Cooking times may vary slightly.
If you don't have sour cream, a thicker yogurt works, but the taste will be slightly different.
Milk can be replaced with water, but the final texture and taste will not be as rich.
Variations
You can add freshly chopped parsley at the end if you like.
If you want a stronger flavor, add the garlic at the end and don't boil it.
For a vegan version, omit the sour cream and milk and just use water and a bit of dissolved flour.
Serving Ideas
It goes well with polenta or fresh bread.
It can be a side dish for meat or served as a vegetarian main course.
Frequently Asked Questions
1. Can I use only canned mushrooms?
Canned mushrooms are not ideal for this recipe as they lack the same texture and flavor. However, if you do use them, rinse them well and add them directly in the step with water.
2. What kind of sour cream is best?
I recommend fermented sour cream, not whipped cream. The thicker it is, the better consistency it will give the stew.
3. How do I avoid lumps in the thickening agent?
Mix the flour very well with the sour cream before adding the milk. If you have a whisk, it's easier. Don't pour all the milk at once.
4. What do I do if the stew thickens too much?
Add a little hot water or milk and stir over low heat until you reach the desired consistency.
5. Can I add other vegetables?
The classic recipe does not contain other vegetables, but you can add bell peppers or carrots if you want something different.
Nutritional Values
One serving has approximately 200-250 kcal (estimate, depending on the type of sour cream).
Protein: 7-10 g
Fat: 12-16 g
Carbohydrates: 15-20 g
Values are indicative and vary depending on the sour cream and amount of oil used.
Storage and Reheating
The mushroom stew keeps well in the fridge in a sealed container for up to two days. When reheating, stir gently and, if necessary, add a little milk or water to restore creaminess. After repeated reheatings, the texture may change and the garlic will become stronger, so I recommend making only the amount you will consume in a day or two.