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Mushroom sauce with sour cream

Mushroom sauce with sour cream, Prescriptions, Any category, Any kitchen, European cuisine, Sauces and marinades, Mushroom sauce

Ingredients portion 4

Champignons 200 g

Onions 1 head

Sour cream 150 g

Greens to taste

Salt to taste

Vegetable oil to taste

Cooking instructions 25 minutes

1 Finely chop the mushrooms and onion and sauté in vegetable oil for 15 minutes with the lid on to prevent the liquid evaporating (if the mushrooms are dry, you can add a little water).

2 Then add the sour cream and stew for another 5-7 minutes.

3 Cool down, add the herbs and chop everything in the blender until smooth.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .