Creamed Mushrooms (sour cream)
Made with sour cream instead of cream, I think I prefer this dish to others made with cream.
I do keep experimenting with the different seasonings as the flavour can be adjusted to your own preference but what I love the most is the smooth creamy texture that makes these mushrooms so adorable.
Try different seasonings and discover your favourite tastes!
- 250 g
- mushrooms (fresh, sliced)
- 50 g
- onion, chopped
- garlic, minced
- 1/4 c
- chicken stock (liquid)
- 1 tsp
- salt and pepper to taste
- 1/4-1/2 c
- sour cream
- 1 tsp
- seasoning (whatever you like that goes with mushrooms)
How to Make Creamed Mushrooms (sour cream)
- 11 Heat butter and fry onions until soft, add garlic halfway through
2 Add mushrooms and stir to coat
3 Add chicken stock to preference, in small amounts. Cover with lid for 15 minutes
4 Add seasonings and stir
5 Add sour cream and stir well, leave lid off until mushrooms heated through but not boiled
6 Remove from heat and let stand for a few minutes before serving. Mixture will thicken
Serve on toast.