Mushrooms in sour cream in the oven: cooking features and recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Champignons are very easy to cook mushrooms. They are easy to clean. They are always on sale. Mushrooms are grown artificially, because their harvest does not depend on the season. These mushrooms cook quickly. They are hearty and delicious.

But what dishes can be cooked with these mushrooms? The first thing that comes to mind is champignons in sour cream in the oven. There are many recipes for this dish.

You can bake whole mushrooms, stuff their hats with cheese. Mushrooms can become an independent dish that does not need a side dish. They can be served with potatoes, and the tubers are baked with mushrooms.

Champignons and chicken breast make a great pairing. In addition, this dish is very dietary. Not many people know this, but you can just as well bake not only fresh, but also pickled champignons.

These mushrooms can serve as the basis for both a main dish and a hot appetizer- julienne. In this article we will consider recipes for champignons in sour cream. Photos of dishes are attached.

Bake champignons in the oven with sour cream: basic recipe

Mushrooms pair perfectly with the creamy taste of homemade sour cream. The adage that everything ingenious is simple applies to this basic recipe as well. Special seasonings are not needed. Enough onions, black and red peppers, s alt.

First clean 800 grams of mushrooms. We cut them into pieces. Peel the onion, cut into small cubes.

Put the pan on the fire. It must have an iron or removable handle. After all, we will put the container in the oven later. Melt 100 grams of butter in a frying pan. Fry the onion until golden brown.

Then add mushrooms. Let's wait until the mushrooms release juice. Cook, stirring regularly, until half of the liquid has evaporated.

Now s alt to taste, season with red and black pepper and pour a glass of sour cream.

Send to a hot oven (180 degrees) to reach readiness. This will take ten minutes.

Sour Cream Mushroom Sauce

For dumplings, potato pancakes or pancakes, try this delicious gravy. Sauce of oven-roasted champignons in sour cream is also suitable for mashed potatoes, pasta, buckwheat and rice.

Chop the onion finely, and three medium-sized carrots. Pour vegetable oil into the pan, put a small piece of butter. Fry onions and carrots until golden brown. Mushrooms (350-400 grams), clean, wash,cut into small pieces. We spread the mushrooms to the onions and carrots, mix, s alt to taste, add your favorite spices.

Turn off the fire under the pan. If it has a plastic handle, transfer its contents to a baking dish.

Pour two tablespoons of flour into a bowl. We add a small amount of water. We stir. Dilute another 350 milliliters of water. Pour mushrooms with vegetables with this flour solution.

Put in the oven for a quarter of an hour. During this time, the water should evaporate by half. Add three tablespoons of sour cream. Stir and put in the oven for another three minutes.

Main course

Cheese cap is delicious not only on pizza. Let's try to add a third element to the two main ones - mushrooms and sour cream.

Hard cheese (200 g) grated with medium chips.

600 grams of fresh champignons clean, wash, cut not very finely. It is enough to divide the average fungus into 3-4 parts.

Place champignons in a mold, s alt, mix. Bake in the oven at 200 degrees for a quarter of an hour.

Meanwhile, mix a glass of sour cream with 50 grams of flour. Carefully rub the lumps.

Add Italian or Provence herbs and 120 grams of grated cheese (slightly more than half of the available).

Take out the mushrooms and generously grease them with sauce. Sprinkle the remaining cheese on top.

Put it back in the oven at the same temperature. Mushrooms with cheese and sour cream are cooked in the oven for another ten minutes.

This dish is very satisfying. Prepareto it as a side dish boiled potatoes or mashed potatoes.

Julienne with champignons and chicken breast

To prepare this hot appetizer, you will need a special dish - a cocotte maker. But if there are no such tiny pans on the farm, you can bake the julienne in the form, and then arrange it on plates.

The secret of the hot appetizer is in the abundance of grated cheese. You can't spoil julienne with this component, like porridge.

Wash a pound of chicken fillet, fill it with water, cook until tender. We clean one large or two medium onions, chop them into half rings. Fry in a mixture of oils.

Peel and grind a little 300 g of champignons. Let's send the mushrooms to the onion. Fry for a quarter of an hour. Remove the pan from the heat and turn on the oven - let it heat up to 190 degrees.

Chicken fillet should be cool by this time. Cut it into small cubes, lay out to the mushrooms and onions. Pour two tablespoons of flour into a dry frying pan. When it becomes pinkish, pour in 300 grams of sour cream, mix thoroughly.

Bring to a boil, s alt, season with spices. In this sauce, add mushrooms with fillet and onions. Warm up and turn off the fire. We shift the contents of the pan into cocotte makers.

Three 250-300 grams of cheese. Sprinkle them with champignons with chicken in sour cream. Cocotte makers should spend 20 minutes in the oven.

Regular mushroom julienne

Meat and fish are optional for this hot appetizer. For normaljulienne, you can use pickled champignons (2 jars).

Chop two onions into small cubes, fry in vegetable oil. Drain the marinade, chop the mushrooms. Add them to the pan with the onions. Add one hundred milliliters of water. Simmer covered until the liquid has almost completely evaporated.

Grate 400 grams of cheese very finely. In the pan, add three hundred milliliters of sour cream, previously mixed with two tablespoons of flour. We lay out the contents of the pan in cocotte bowls. Sprinkle with cheese.

Bake champignons in sour cream in the oven, preheated to 180 degrees.

Julienne is ready when the cheese forms a golden “cap”. We serve the appetizer to the table hot, putting napkin bows on the cocotte makers and sprinkling the surface of the dish with finely chopped fresh dill.

Omelette

Eggs are considered a traditional breakfast staple. They are boiled to varying degrees of readiness, and also fried. If you are tired of the usual omelette, let's try to diversify it with champignons in sour cream. In the oven, this morning dish will come out even more fluffy than in a pan.

Clean and cut the onion. Mushrooms (200 grams) cut into plates. Fry in a pan in a mixture of oils, first the onions, then the mushrooms. Add a spoon or two of flour. S alt and pepper the mushrooms. Break six eggs into a bowl, shake them with a fork. Add to them one hundred grams of sour cream. Stir well.

Grease the baking dish with oil. Put the mushrooms in there. If the pan is suitable for putting it in the oven, a mold is not needed. Pour the omelet mixture into the mushrooms. We put inoven. Sprinkle the finished omelette with chopped herbs.

Whole baked champignons

For this dish, choose mushrooms of the same size. Remember: small ones will dry out in the oven, and large ones will not finish baking.

Kilogram of champignons clean, wash, set aside. Squeeze two or three cloves of garlic on a saucer through a press. Finely chop half a bunch of parsley.

Now let's prepare the marinade. Put two tablespoons of sour cream and mayonnaise into a deep bowl. Add garlic, s alt to taste, seasoning for mushrooms. Put mushrooms in this marinade. Mix carefully so as not to damage the integrity of the fungi. Close the bowl and put it in the refrigerator for two hours.

Put champignons marinated in mayonnaise and sour cream into the culinary sleeve. By this time, the temperature in the oven should already be set to 200 degrees.

Put the sleeve on a baking sheet with the seam up. Bake for half an hour.

We take out a baking sheet and carefully, so as not to scald with steam, open the sleeve. Then we send the mushrooms to reach a golden hue in the oven for another ten minutes.

Stuffed champignons in the oven

Mix sour cream in equal proportions with mayonnaise, add 2-3 sprigs of chopped herbs. We rub 200 grams of cheese. We clean a pound of fresh champignons and divide them into hats and legs.

The last finely cut. We do the same with the bow. Heat up a frying pan with a little vegetable oil. Fry the onion first.

Then add mushroom legs. We fry for another 5-7 minutes. In a separate pan, melt 100 grams of bacon or bacon cut into small cubes.

Fat is drained and used in other dishes. Mix cracklings with onions and mushroom stalks. Add sour cream with mayonnaise. Gently spread this mass on the mushroom caps. Sprinkle with cheese.

Stuffed mushrooms in sour cream, baked in the oven, will be ready in a quarter of an hour. Boiled or fried potatoes can be served with this dish as a side dish.

Roast

If you love casserole dishes, try the following recipe. Mushrooms in sour cream in the oven will give the meat a pleasant mushroom taste, and vegetables will complement it with juiciness and freshness.

Pulp of pork or veal (about 200 grams) cut into narrow strips, like beef stroganoff. Sprinkle with spices for meat, s alt, set aside for 10 minutes.

Melt a spoonful of butter in a frying pan. Lightly fry the meat in it. Finely chop three onions. Peeled champignons (150-200 grams) cut into slices. Mix mushrooms, onions and meat.

Preparing other vegetables. Three tomatoes are cut into medium pieces, two bell peppers are freed from seeds and cut into strips. We clean three potatoes. Cut them into cubes.

Press three cloves of garlic through a press, and grind 100 grams of cheese on a grater with small holes.

Now prepare the sauce. It is easy to make: mix six tablespoons of sour cream and mayonnaise with half the amount of ketchup. Now we fill the pots. On theput meat with champignons at their very bottom. This mass should fill the container no more than 1/3 of the volume.

Put tomatoes, bell peppers, potatoes, garlic on it in layers. We slightly tamp the contents of the pots. Place a piece of butter on top and sprinkle with grated cheese. Pour the sauce evenly over the pots. Preheat the oven to 210 degrees. Roast for 45 minutes.

Potatoes with mushrooms in sour cream sauce

Can I cook the main dish and side dish at the same time in the oven? Mushrooms with potatoes and sour cream can be served in a baking dish, despite the fact that the time for softening them is different.

Ten my tubers and boil in uniform. While they are cooling, we will cut two onions, prepare 300 grams of champignons, rub 200 g of hard cheese.

Peel the potatoes and cut them into thin slices. Heat a spoonful of butter in a frying pan. Fry potatoes until golden brown. Put in a mold or on a baking sheet. Add another tablespoon of butter to the pan. Fry the sliced mushrooms. The mushrooms will release juice. Let's wait until it evaporates, and pour half a glass of sour cream into the pan.

Close the lid and lightly stew the mushrooms. In the meantime, turn on the oven to 180 degrees. Put the mushrooms stewed in sour cream on the potatoes. Sprinkle with onion and grated cheese. Since all the ingredients of the dish are almost ready, we do not need to keep the baking sheet in the oven for a long time. Ten minutes will be enough for the cheese to form a ruddy cap.

Cooking Secrets of Mushrooms

As you can see, using the example of a recipe for oven-baked potatoes with champignons and sour cream, you can mix products with different cooking times. It is enough to stew the mushrooms in the sauce, and only then bring the whole dish to perfection in one pan.

If other ingredients take longer to cook (potatoes, meat), they are also pre-boiled or fried. Soft vegetables can be added raw to the baking dish.