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.
Servings: 4 servings
Calories: 159kcal
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
Adjust consistency: Add more stock if the sauce is getting too thick and more flour to thicken the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. I don't recommend freezing this sauce as the texture will change once thawed.
Nutrition
Calories: 159kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 417mg | Potassium: 375mg | Fiber: 1g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
