Creamed Mushrooms Eastern European
Experience the comforting flavors of Eastern Europe with this Creamed Mushrooms recipe, where earthy button mushrooms or a mix of wild varieties take center stage. Sautéed with golden onions and fragrant garlic in a buttery skillet, these mushrooms are bathed in a luxurious blend of heavy cream and tangy sour cream, creating a velvety sauce with a hint of dill and sweet paprika. Thickened with a touch of flour and simmered with stock, this dish is irresistibly rich yet perfectly balanced. Ready in just 40 minutes, it’s a versatile delight that shines as a side dish or a topping for crusty bread, dumplings, or creamy mashed potatoes. Elevate your comfort food game with this hearty, herbaceous classic rooted in Eastern European culinary traditions! Perfect for mushroom lovers seeking bold, rustic flavors.
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Recipe Information
Ingredients
- 500 g Button mushrooms (or mixed wild mushrooms)
- 60 g Butter
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 150 ml Heavy cream
- 75 ml Sour cream
- 1 tbsp All-purpose flour
- 2 tbsp Fresh dill, finely chopped
- 1 tsp Paprika (sweet)
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 100 ml Vegetable or chicken stock
- 1 tbsp Neutral oil (such as sunflower oil)
Instructions
Clean the mushrooms by wiping them with a damp cloth or brushing off any dirt. Slice them thinly and set aside.
In a large skillet, heat the butter and oil over medium heat until melted and bubbly.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Slowly pour in the vegetable or chicken stock, stirring constantly to prevent lumps from forming. Cook for 2-3 minutes until the mixture begins to thicken.
Lower the heat to medium-low and stir in the heavy cream and sour cream. Cook for another 3-4 minutes, allowing the sauce to thicken and coat the mushrooms.
Season the mixture with paprika, salt, and black pepper. Stir in the fresh dill and cook for 1 more minute to combine the flavors.
Taste and adjust seasoning if necessary. Remove the skillet from heat.
Serve the creamed mushrooms warm, either as a side dish or spooned over hearty bread, dumplings, or mashed potatoes.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 328 mg | 110% | |
| Sodium | 3171 mg | 138% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 20.5 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1893 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
