Dry mushroom sauce with sour cream

A rich dry mushroom sauce with sour cream goes well with meat dishes, pasta and potatoes, a universal winter recipe.

Cooking time 20 minutes


Sour cream 15% fat. 150 g

Hot water 100 ml

Dried mushrooms (porcini or champignons) 30 g

Onion 1 pc

Vegetable oil 2 tbsp. l.

Salt to taste

Ground pepper to taste


Put dry porcini mushrooms in a bowl.

Cover with hot water and leave for 20 minutes.

Fry finely chopped onion and finely chopped (squeezed) mushrooms in a pan with vegetable oil.

Add mushroom infusion and simmer for 2-3 minutes.

Add sour cream, salt and pepper.

Heat the sauce well and remove from heat.

Dry mushroom sauce with sour cream is ready. Place in a gravy boat and serve.

Bon appetit!