Creamy Mushroom Sour Cream Sauce
This creamy mushroom sour cream sauce is a quick and easy fall-inspired recipe that can be added to a variety of dishes incl. steak, schnitzel, or pasta. The rich, earthy mushrooms are complemented by the tangy sour cream, creating a creamy stroganoff sauce without heavy cream.
This creamy mushroom sauce with sour cream comes together in 20 minutes with a few staple ingredients, perfect for busy weeknights.
The sauce makes a delicious topping for a variety of dishes incl. steak, chicken schnitzel, fall pasta dishes such as lamb stroganoff, and vegetables such as roasted potatoes.
For more creamy mushroom dinner ideas, check out French onion soup pasta and pork chop casserole as well.
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Mushroom Sour Cream Sauce
Ingredients
- 1 tbsp olive oil extra virgin
- 1 tbsp butter
- 1 yellow onion medium-sized, peeled and sliced
- 1 garlic clove minced
- 9 oz brown mushrooms sliced
- 1/4 tsp black pepper ground
- 2 tbsp all-purpose flour
- 1 1/2 cups vegetable stock or chicken stock
- 2 tsp Dijon mustard
- 1/2 cup sour cream
- salt & pepper to taste
Instructions
- Heat the olive oil and butter over medium heat in a large skillet. Add the sliced onions and sauté them for 5 minutes until softened.1 tbsp olive oil, 1 tbsp butter, 1 yellow onion
- Add sliced mushrooms, minced garlic, and ground black pepper. Cook for 5 minutes until tender and fragrant.1 garlic clove, 9 oz brown mushrooms, 1/4 tsp black pepper
- Sprinkle flour over the mushroom mixture and stir it in until everything is evenly coated.2 tbsp all-purpose flour
- Gradually stir in the stock until smooth. Simmer until the sauce has thickened.1 1/2 cups vegetable stock
- Stir in Dijon mustard and sour cream. Season to taste with salt and black pepper and serve immediately.2 tsp Dijon mustard, 1/2 cup sour cream, salt & pepper
Notes
Nutrition
Ingredients and substitutions
- Mushrooms: I recommend using cremini or button mushrooms for their tender texture and earthy taste, but feel free to experiment with different varieties like portobello, shiitake, or oyster mushrooms. You can also use frozen mushrooms but make sure to thaw and drain them before using to avoid excess moisture.
- Sour cream: It adds a creamy texture and tangy flavor to the sauce. You can use a lighter version or créme fraîche as well.
- All-purpose flour: Used as a thickening agent to create the roux. You can also opt for cornflour.
- Vegetable stock: Chicken stock adds more flavor, while vegetable stock keeps it vegetarian.
- Garlic: You can use 1/2 tsp of ground garlic instead of the fresh clove if needed.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice it up: Add 1/4 tsp of red pepper flakes or a dash of hot sauce for some heat.
- Say cheese: Top with grated mozzarella or Parmesan cheese for extra richness.
- Add herbs: Add fresh herbs like parsley, oregano, or thyme for a burst of flavor.
Step-by-step photos
1: Sauté sliced onions and mushrooms in garlic for 5 minutes on medium to high heat until tender.
2: Stir in the flour until everything is evenly coated. Add the vegetable stock and cook until the sauce has thickened.
3: Reduce the heat to low and stir in Dijon mustard and sour cream tp prevent it from separating.
4: Season to taste with salt and black pepper and serve immediately
Serving ideas
This creamy mushroom sauce can be served with a variety of dishes. Here are a few ideas:
- Drizzle over meat such as my lamb loin chops and or crumbed chicken cutlets.
- Toss with cooked pasta or egg ribbon pasta for a quick and easy meal.
- Serve as a dipping sauce for vegetables or lard bread.
- Use as a base for a creamy soup.
Such a versatile sauce. Love it!