Mushrooms with dill

Mushroom Recipe with Creamy Mustard and Sour Cream Sauce

If you are a mushroom lover, this recipe will surely win you over! Mushrooms are not only delicious but also very versatile, being able to be integrated into various dishes. In this recipe, the mushrooms are cooked in a creamy sour cream and mustard sauce, perfect for accompanying rice or pasta. Whether you serve them as a main dish or as a side, mushrooms with sour cream and mustard sauce are an excellent choice.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Number of servings: 4

Ingredients:
- 500 g mushrooms (I recommend champignon or porcini for an intense flavor)
- 1 small onion (about 100 g)
- 2 bunches of fresh dill
- 1 tablespoon olive oil
- 1 cup dry white wine (about 150 ml)
- 250 ml cooking cream
- 1 tablespoon hot mustard (you can adjust the amount to your taste)
- Salt and pepper (to taste)

Preparation:

1. Preparing the ingredients: Start by cleaning the mushrooms with a damp cloth or a soft brush to remove impurities. Avoid washing them under running water, as they absorb moisture. Cut the mushrooms into thick slices of about 1 cm. Finely chop the onion and dill.

2. Sautéing the mushrooms: In a large skillet, add the olive oil and heat it over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent. Then, add the sliced mushrooms and mix well. Cook them for 5-7 minutes until the mushrooms reduce in volume and the water starts to evaporate.

3. Adding the wine: Pour the white wine over the mushrooms and let it boil for 3-4 minutes until the alcohol evaporates and the flavor intensifies. This step is essential for adding depth to the dish.

4. Preparing the sauce: Reduce the heat to low and add the cream, mustard, and chopped dill. Mix well, season with salt and pepper. Let the sauce simmer on low heat for 5-7 minutes, stirring occasionally, until the sauce becomes creamy and delicate.

5. Serving: The mushrooms with sour cream and mustard sauce are delicious served warm, alongside rice or pasta. You can add a garnish of freshly chopped parsley for an extra touch of color and flavor.

Practical tips:
- If you want to intensify the flavor of the mushrooms, try cooking them a bit longer after adding the wine until they become golden.
- You can also use other types of mustard, such as sweet mustard, for a milder note.
- If you don't have white wine, you can substitute it with chicken or vegetable broth for a similarly tasty result.

Nutritional benefits: Mushrooms are rich in vitamins B and D, and the cream adds a source of calcium. Dill is known for its digestive and antioxidant properties.

Possible variations:
- Instead of hot mustard, you can use sweet mustard or even soy sauce for a different flavor.
- Add a few slices of red bell pepper for extra color and crunch.
- For a vegetarian version, you can replace the cream with a plant-based alternative.

Serving suggestions:
This dish pairs excellently with a dry white wine or a lightly acidic blonde beer. You can complement the meal with a fresh green salad or even a tomato and cucumber salad for a refreshing touch.

Frequently asked questions:
1. Can I use other types of mushrooms?
Yes, you can experiment with various types such as shiitake, portobello, or wild mushrooms.

2. Can leftovers be stored?
Yes, the mushrooms with sour cream sauce can be stored in the refrigerator for up to 2 days. Reheat them on low heat to prevent the sauce from drying out.

3. Can I make this dish vegan?
Sure! Use plant-based cream and omit the mustard or use a vegan version.

This mushroom recipe with creamy sour cream and mustard sauce is a perfect choice for family meals or quick dinners, offering a mix of comforting flavors and a pleasant texture. By trying it, you will not only savor a delicious dish but also bring a touch of joy to every meal!