Mushrooms With Sour Cream Food

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.

CREAMY MUSHROOM PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
• Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
• Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.

MUSHROOM SOUR CREAM GRAVY

Steps:

• In a large cast-iron or other heavy skillet, saute mushrooms in 3 tablespoons butter in batches; set aside. In the same pan, saute onion and celery in 1 tablespoon butter. Add the flour, salt, pepper and remaining butter; cook and stir until smooth., Gradually add water. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in mushrooms and heat through. Remove from heat; stir in sour cream.

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.

SOUR CREAM MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.

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 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

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.

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.

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.

MUSHROOM TURNOVERS WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.
• On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.
• Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.

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.

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.