Quick Mushroom Sauce with Sour Cream
This fragrant mushroom sauce with sour cream is ready in just half an hour and goes beautifully with potatoes, dumplings, rice or pasta. The base is onion gently fried in butter, plus garlic, caraway and thyme to give the mushrooms their full flavour. Fresh mushrooms can easily be replaced with frozen ones.
Total: 30 min
Servings: 3
Method
01.
Slice the mushrooms, briefly blanch them in boiling water and leave to drain. If the mushrooms are not fresh, use frozen ones.
02.
Fry the finely chopped onion in butter or in finely chopped bacon until lightly golden. Then add the prepared mushrooms, crushed caraway seeds, finely chopped garlic and a sprig of thyme, stir and let everything release its aroma, stirring frequently. Then pour in about 150–200 ml of stock and simmer, covered, over a low heat for about 20 minutes, stirring occasionally.
03.
Remove the cooked sprig of thyme from the mushroom mixture, take the pan off the heat and stir in the sour cream at room temperature. If needed, thin the sauce with a little stock and season with salt and pepper to taste.
04.
Serve with potatoes, dumplings, rice or pasta.
