Garlic Mushrooms in Sour Cream: Earthy mushrooms seasoned with garlic, and topped with creamy sour cream. It’s the perfect easy to make side dish or topper for lots of tasty dishes. This recipe is a winner for all garlic and mushroom lovers.
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Try adding these mushrooms to a baked potato. Or, cook up some pierogi and add these sour cream mushrooms.
Serve mushrooms on toast, or over pasta. Serve them over rice.
It’s like a really easy meatless vegetarian stroganoff.
Top some protein like a steak, chicken, or seared tofu with these creamy mushrooms.
Being of Ukrainian ancestry, I’m drawn to the marriage of mushrooms and sour cream. Mushrooms and cream are wonderful together. Throw garlic in the mix and you’ll be in heaven!
Trending
And, did you hear that Pinterest has declared that mushrooms will be a hot trend for 2019?
Nutrient and protein packed mushrooms are delicious and hot! They’re springing up everywhere from coffee drinks to chocolate bars. (Searches for mushroom recipes +64%).
Take a look at Pinterest’s top 100 for 2019 here and their top 10 for food (including number 6 for mushrooms) here.
Well, I’ve always thought of mushrooms as a delicious meal, trending or not!
Want to try some other delicious mushroom dishes?
Marinated and Roasted Mushrooms
Gnocchi with Mushrooms and Tuna
Recipe notes:
For the salted water, I use ½ teaspoon salt in 1 quart of water.
I find that the best way to slice mushrooms really thinly is with a small sharp paring knife.
For the grated onion, use the large holes of a box grater, and about ¼ of an onion. Be careful of your fingers as you grate the onion. And simply run the onion along the grater like you would cheese.
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Garlic Mushrooms in Sour Cream Recipe
Garlic Mushrooms in Sour Cream
Ingredients
- 1 pound mushrooms sliced very thinly
- 1 quart boiling salted water
- Juice of ½ lemon
- ½ cup grated yellow or white onion
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1/8 teaspoon white pepper
- dash cayenne pepper
- ½ cup sour cream
Instructions
- Boil the mushrooms in the salted water with the lemon juice for 1 minute. Drain, and refresh the mushrooms under cold running water. Pat dry. Add the remaining ingredients, mixing well. Cover and chill for several hours in the refrigerator before serving.
Recipe Notes
Makes about 4-6 servings depending on how you use it
Julia Charnock says
I’m looking forward to trying this mushroom dish as a side dish. Normally an autumn food I’m still eating mushrooms now in the spring because they’re such a great ingredient for cold-weather comfort food.
Brandi says
I love everything about this recipe. We are huge mushroom fans at our house and this recipe has all of our favorite flavors!!!!!