Gryby W Smetanye Mushrooms with Sour Cream
Indulge in the comforting flavors of Eastern Europe with Gryby W Smetanye, or Mushrooms with Sour Cream—a creamy, savory dish that highlights the earthy goodness of mushrooms paired with rich sour cream. This easy, one-pan recipe starts with sautéed button or cremini mushrooms in a sizzling blend of buttery olive oil, accompanied by golden onions and fragrant garlic. A touch of flour creates a luscious sauce, enhanced with vegetable stock and finished with tangy sour cream for velvety smoothness. Freshly chopped dill adds a burst of herbal brightness, while its simple seasoning of salt and pepper lets the ingredients shine. Ready in just 40 minutes, this hearty dish is perfect as a side, ladled over potatoes, rice, or crusty bread, making it an irresistible go-to for quick weeknight dinners or cozy gatherings.
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Recipe Information
Ingredients
- 500 grams Button mushrooms or cremini mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 piece Yellow onion (medium, finely chopped)
- 2 pieces Garlic cloves (minced)
- 200 grams Sour cream
- 2 tablespoons Fresh dill (finely chopped)
- 1 teaspoon All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 50 milliliters Water or vegetable stock
Instructions
Clean the mushrooms by wiping them with a damp paper towel or brushing off any dirt. Slice them into even pieces, approximately 0.5 cm thick.
In a large skillet, heat the unsalted butter and olive oil over medium heat until the butter is melted and sizzling.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes translucent and slightly golden.
Stir in the minced garlic and cook for an additional 30 seconds, ensuring it doesn’t burn.
Add the sliced mushrooms to the skillet. Stir well to coat them in the butter mixture. Allow the mushrooms to cook undisturbed for 5 minutes to release their juices.
Sprinkle the all-purpose flour over the mushrooms and stir well to evenly coat them. Continue cooking for 1-2 minutes to cook out the raw flour taste.
Pour in the water or vegetable stock and stir to create a light sauce. Allow the mixture to simmer gently for 3-4 minutes.
Lower the heat to medium-low, and stir in the sour cream. Mix well until the sauce is smooth and combined.
Season with salt and black pepper to taste. Let the mushrooms simmer in the sour cream sauce for 5-7 minutes, until the sauce thickens slightly.
Turn off the heat and stir in the fresh dill for a burst of flavor.
Serve hot as a side dish or pour over cooked potatoes, rice, or crusty bread. Enjoy!
Nutrition Facts
Calories |
225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 11.2 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 7.1 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 470 mg | 10% | |
*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.
