Every housewife dreams of surprising her family with a variety of delicious hearty meals. At the same time, it is far from always possible to find time and energy after a working day, and the budget for these dishes leaves much to be desired. Mushroom sauce with sour cream is a great option for a quick, not everyday recipe for hastily. The sauce will decorate any side dishes (cereals, potatoes, pasta), and as a dressing for complex meat dishes, fish or bird.

Minimum set of products:

• mushrooms (350 gr);
• sour cream (120 gr);
• onion or onion greens (1 piece);
• flour a couple of tablespoons;
• spices (to taste).

Based on this list, you can experiment with the products that you have in your kitchen. Replace the sour cream base with cream or yogurt, and the mushroom component of the sauce with any kind of mushrooms. These simple manipulations will allow you to diversify the dish to suit any taste preferences of your family.

Cooking options are very diverse and are limited solely by the list of ingredients and the imagination of the hostess. Mushrooms can be bought in a store or on the market, or maybe there are collected with your own hands, the main thing is that you are sure of them.

Forty minutes and the main products in the refrigerator are enough to cook delicious mushroom sauce, but this dish will pleasantly surprise your family and friends. The mushroom note of the sauce can be emphasized with natural spices and do not save on sour cream, then your culinary skills will be beyond praise.

Mushroom sauce besides sour cream base may contain grated cheese, tomatoes, greens, a couple of tablespoons of dry wine, garlic.

Delicious spaghetti sauce in half an hour

• mushrooms 300-500 g (champignons, oyster mushrooms or whatever you have at home);
• hard cheese 100 gr;
• a couple of medium bulbs;
• a few cloves of garlic;
• creamy or sunflower oil 100 gr;
• Art. a spoonful of flour;
• not very thick sour cream 150 gr;
• greens (dill, parsley);
• salt, pepper, mushroom seasoning to taste.

Cooking mushroom sauce for spaghetti with sour cream:

• We wash the mushrooms well under the tap, washing thoroughly under the hats, since most of the dirt accumulates there.
• Cut into strips, slices or cubes at your discretion and boil, dropping in boiling water for five minutes. Then, using a colander, we take out the mushrooms from boiling water and let them dry well.
• We clean, cut the onion as for frying. If you like bigger, then at your discretion. We spread the onion in a pan, oil and pass it on not big fire until half ready. Then pour the boiled mushrooms to the onion and cook for about half an hour, stirring occasionally.
• Mix sour cream and flour and pour into a pan, salt, pepper. Stew for another five minutes, then add greens, garlic and hard cheese shavings. Stir constantly until the cheese is completely melted. The mushroom flavor of the sauce, combined with a hint of cheese, will leave an unforgettable impression, and the base on sour cream will add density and volume to the dish. Bon appetit!

Oyster mushroom sauce with sour cream

Oyster mushrooms are rich in vegetable protein and vitamins in their biological composition. They can successfully replace meat for vegetarians, and are also used in diets due to their low calorie content. At proper cooking taste qualities are in no way inferior to other types of mushrooms, and the cost is pleasantly pleasing.

For cooking we need:

• oyster mushrooms 400-600 gr (without roots);
• medium fat sour cream 200 gr;
• onion;
• olive oil;
• greenery;
• salt, ground pepper.

Cooking steps:

1. We prepare oyster mushrooms, for this the roots must be cut off, the rest must be washed and dried.
2. We cut the oyster mushrooms in a way convenient for you: straws, cubes, slices.
3. We clean the onion and chop it for passaging.
4. Heat up in a cast iron skillet olive oil and throw onions.
5. When the onion is almost ready, throw the mushrooms into the pan. After about 15 minutes, all the liquid will evaporate from them, do not overcook, otherwise they may become harsh.
6. Add sour cream, salt, pepper and herbs. Bring to a boil and you're done!

If the oyster mushroom sauce has become too thick, you can add milk or water to the mushroom sauce itself or along with sour cream. If, on the contrary, it is too liquid, then a couple of tablespoons of flour, then mix and simmer for another 10 minutes. Delight your loved ones with a new yummy!

Watch the video recipe using cream:

Recipe of porcini mushrooms with tomatoes and without flour

Sauce with tomatoes and sour cream is excellent for cooking porcini mushrooms. The highlight is the addition fresh tomatoes and garlic, together with sour cream, the sauce with porcini mushrooms acquires a delicate taste and aroma. Very interesting, tasty and unusual recipe.

We will need:

• 450-600 gr porcini mushrooms;
• 350 g fresh tomatoes;
• one large onion;
• a few (1-3) garlic cloves;
• sour cream, 4 tablespoons;
• vegetable or butter for roasting.

Quick, step-by-step sauce preparation:

1. Peeled, washed mushrooms cut into medium-sized slices.
2. Onions and garlic are also peeled and finely chopped.
3. Pour oil into a frying pan and heat well.
4. Fry the garlic first, then the onion separately.
5. Pour the mushrooms into the onion and simmer with the lid open to maximize the evaporation of moisture.
6. Tomatoes must be doused with boiling water, cooled under running water, peeled and crushed with a spoon into puree.
7. Sending tomato puree and sour cream in a pan, salt, pepper, simmer for 15 minutes at medium temperature.
8. At the end, add the fried garlic and herbs, the sauce is ready.

Sour cream sauce with mushrooms for pasta

Mushrooms can be an excellent side dish for pasta, for this it is enough to prepare mushroom sauce with sour cream according to this recipe. Moreover, the sauce will have time to cook during the cooking of pasta.

Learning how to cook is very easy, just watch the video recipe:

Honey mushroom sauce with sour cream

For cooking from mushroom sauce with sour cream we will use not complicated recipe. We need:

• mushrooms fresh;
• medium fat sour cream;
• onion, you can green;
• butter;
• dill;
• salt pepper.

Sauce making steps:

1. Prepare mushrooms: wash, clean, cut off the tip of the leg and cuff.
2. Forest heroes must first be boiled for half an hour and rinsed again.
3. Fry mushrooms in butter, add onions.
4. Simmer mushrooms with onions until the onion is transparent.
5. We send sour cream, spices (salt, pepper) and half the greens to honey mushrooms.
6. Stew until fully prepared and homogeneity of the mixture.
7. We decorate the dish with the rest of the greens.

Video instruction for cooking mushrooms in sour cream without greens

dry mushroom sauce recipe

The principle of preparing mushroom sauces is almost the same, the only thing for cooking from dried mushrooms need more time and don't experiment with liquid sour cream. Mushrooms must be pre-soaked, and the duration of cooking from dry mushrooms for sauce with sour cream increases to 6 hours. But we get a more fragrant dish at any time of the year, since mushrooms can be stored dried for a very long time.

Ingredients of the dish:

• dry mushrooms, which are available - 50-100 gr;
• sour cream of any fat content - 250 gr;
• onion - 100 gr;
• flour for thickening - 40 gr;
• butter - 70 gr;
• spices.

Learning to cook a dish:

1. Well-washed mushrooms must be soaked for 3-4 hours in warm water.
2. After that, put on fire and cook for one hour without adding any spices.
3. When the mushrooms are cooked, they need to be finely chopped, and strain the broth, it will still come in handy for us.
4. We clean, cut the onion into half rings and fry in butter.
5. Add chopped mushrooms to the onion and simmer for another 10 minutes.
6. We prepare the gravy: take a decoction of dried mushrooms 200 ml, add flour, salt, ground pepper, pour sour cream and add to the mushrooms. Simmer for 5-7 minutes.
7. Decorate with greens and serve with a side dish.

Instructions for cooking a dish with dry mushrooms in video format:

Mushroom julienne sauce

Julienne sauce will emphasize the dish itself, and sour cream sauce with mushrooms will also add satiety. It can be used with meat, mushroom, chicken julienne and even seafood julienne. The main difference of this sauce is the fine cutting of all the ingredients, it should subtly emphasize the flavor of the main dish, and not overshadow it.

Main Ingredients:

• mushrooms of any kind;
• sour cream, not too thick;
• bulb;
• salt;
• white pepper;
• turmeric;
• vegetable or butter oil;
• dill.

1. Finely, you can cut the mushrooms into strips, fry in oil until the moisture evaporates.
2. Three ginger on a fine grater, squeeze, add all the spices and 100 ml of water, mix thoroughly.
3. Pour oil into a frying pan and fry finely chopped onion in it. Add the ginger mixture to it and simmer for 15 minutes.
4. Add mushrooms, dill, sour cream. Stir, bring to a boil and the masterpiece is ready.

Recipe for tender sour cream sauce from frozen mushrooms

Mushroom sauce made from frozen mushrooms, seasoned with sour cream, is in no way inferior to its fresh counterparts. Frozen mushrooms can be stored for a long time, which allows them to be eaten. all year round. There are nuances only in the correct defrosting.

Product set:

• frozen mushrooms - 500-600 gr;
• three bulbs;
• cream - 300-400 ml;
• butter - 40 gr;
• a tablespoon of sugar;
• white dry wine- 150 ml;
• ground pepper and salt;
• bunch of dill.

Step by step cooking recipe:

1. In order to defrost the mushrooms, you need to pour them with barely warm water for a few minutes. Then drain the water and dry the mushrooms.
2. Heat up a pan with butter. We clean, cut and fry the onion. Then add 50 ml of wine to it and cook until completely evaporated.
3. In a separate pan, fry the mushrooms over medium heat to quickly evaporate the moisture. When the mushrooms begin to turn golden, add the wine and add a spoonful of sugar. Mushrooms should soak up the wine.
4. After that, add onion, cream, spices to the mushrooms. Simmer until boiling, turn off, sprinkle with herbs ready meal when serving.

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Mushroom mushroom sauce with sour cream will be a worthy addition to meat, poultry or fish dishes. In addition, they are set off by the taste of spaghetti, porridge from any cereal or potato. And when cooled, the composition can be used as a sandwich mixture. This section describes 6 recipes on how to make mushroom sauce with sour cream.

Classic mushroom sauce, which is suitable for almost any dish, is prepared from the following products:

• 0.4 kg of champignons;
• bulbs;
• 0.15 kg of sour cream;
• salt and powdered pepper.

How to make sauce:

1. Chop the onion, fry until light golden brown.
2. We spread the chopped champignons to the onion and continue cooking. Don't forget to salt and pepper the ingredients.
3. When the mushrooms are ready, add sour cream. If it is too thick, you can dilute it with boiled water a little.
4. After boiling the composition, remove it from the fire. If needed homogeneous mass, we interrupt the composition in a blender.

Cooking in a multicooker

Mushroom and sour cream sauce can also be made in a slow cooker. This device greatly simplifies the process. This recipe describes the preparation of a similar composition with cream.

For work you will need:

• 0.55 mushrooms;
• 0.2 kg of sour cream;
• 0.2 l cream;
• 2 large onion heads;
• a bunch of fresh herbs;
• salt and spices.

How to cook creamy mushroom sauce in a slow cooker:

1. Finely chop the onion and allow it in the bowl until soft.
2. Rinse and chop the mushrooms, add to the onion.
3. Sprinkle the mixture with salt and spices, add sour cream and cream.
4. Set the stewing mode or the program for cooking soup. We prepare the dish for 30 minutes.
5. We lay the greens, after which we lower the lid again, and continue the process for another quarter of an hour.

You can not add dill or parsley to the slow cooker, but mix with the bulk directly when serving. But it should be borne in mind that you will need to eat the sauce immediately, because during storage due to fresh herbs it will quickly “ferment”.

From dried mushrooms

A delicious sauce can be made not only from fresh, but also from dried mushrooms. And if there is no cream in the refrigerator, it is permissible to take cow's milk.

During the work you will need:

• dried mushrooms;
• onion to taste;
• one carrot;
• a few tablespoons of sour cream;
• 0.1 l of milk;
• a couple of tablespoons of flour;
• a little butter;
• salt and pepper.

How to make sauce:

1. Put the mushrooms in a bowl and fill them with water. It is worth taking voluminous, roomy dishes, since champignons or chanterelles will increase in size when wet.
2. Put the carrots and onions in a pan, fry until transparent.
3. When the mushrooms are soaked, we wash them and put them to the vegetables, sprinkle with salt and pepper.
4. When all the ingredients are ready, add sour cream and pour in milk, close the lid of the dish.
5. In another container, fry the flour with large quantity butter, and when the bulk composition is reddened, we send it to the mushroom mass, mix everything.

After that, the sauce must be kept on fire for a few more minutes, and then removed from the burner.

Creamy mushroom sauce with cheese

A thick and viscous mushroom sauce with sour cream and cheese is obtained. It is best served as an accompaniment to spaghetti or other pasta.

For cooking you will need:

• 0.45 kg of champignons;
• sour cream and cream in equal proportions, approximately 120-140 g each;
• several small onion heads;
• a piece of hard cheese;
• salt and ground pepper;
• some lemon juice.

How to make sauce:

1. We cut the onion heads - the smaller, the better. Fry vegetables in a pan.
2. Add chopped mushrooms, put salt and pepper, mix.
3. We combine the cream with sour cream, pour into a container with food, cook until the dish thickens.
4. Grind the cheese on a grater with the smallest cells, evenly sprinkle the contents of the pan with shavings, then mix quickly, otherwise it will clump into a single lump.
5. Remove the dish from the heat, pour in a small amount of lemon juice.

After the sauce has stood for a while, it can be served at the table.

On a note. This dish is prepared in a different way, using cream cheese, dissolved in hot water. This ingredient replaces cream and a solid lactic acid product.

With herbs

In the market or in the supermarket, you can find many seasonings that are suitable for mushroom dishes. In this recipe, we will look at how to make such a sauce with herbs.

You will need products from this list:

• 0.35 kg of mushrooms;
• 0.15 kg of sour cream;
• 2-3 bulbs;
• oregano;
• a mixture of provencal herbs;
• dried dill;
• salt and pepper.

How to prepare the sauce:

1. Put the chopped onions in a pan and fry until pale golden brown.
2. Add mushrooms, salt and pepper the dish.
3. When the ingredients are ready, add sour cream, mix thoroughly and wait for the boil.
4. Sprinkle the sauce with Provencal herbs, dried dill and oregano, stir again and keep on fire for a few more minutes.

The choice of seasonings for the sauce remains with the hostess. If you want to give the composition a pleasant yellowish color, you can add saffron. Paprika will color the mixture in a reddish hue, and special "mushroom" seasonings will make it light beige.

cream recipe

This is another way to make mushroom sauce with sour cream and cream. In this version, it will be supplemented with garlic and lots of fresh herbs.

You will need the following products:

• 0.5-0.6 kg of champignons;
• 0.25 kg of sour cream;
• 0.25 l cream;
• one large onion;
• garlic cloves to taste;
• a large bunch of any greens;
• salt and pepper.

How to make sauce:

1. Chop the onion and garlic, put in a pan and fry a little.
2. We introduce chopped mushrooms, keep on fire until cooked.
3. Salt and pepper the dish, add sour cream and cream, then mix everything.
4. When the sauce boils, pour chopped greens into it, boil the composition over low heat for 4-5 minutes.

After that, you will need to remove the pan from the burner and let the sauce cool slightly, stirring it occasionally.

You can supplement the sauce of mushrooms and sour cream not only with garlic, but also with carrots, hot pepper, various spices and any herbs. Having tried several options, each hostess will find one that will suit her taste more than others.

The taste of any dish can become special if you use sauce at the meal. The article contains best recipes sauces for every taste.

Sauce used as an accompaniment to a wide variety of dishes. It can be meat, fish, side dish, appetizer and even dessert - the sauce can give an unusual refined taste any food. No wonder the French say: "You can give up meat and fish, but you can't give up the sauce."

sour cream sauce can diversify the everyday dish, as well as make unforgettable taste festive. To serve any dish, you can safely choose sour cream sauce. Thanks to its features, it will make food not only tastier, but also more tender and softer.

Garlic sauce for chicken: a recipe for sour cream, mayonnaise, garlic, herbs: a recipe

Garlic Sause- a dish, the ingredients for the preparation of which will always be found in the refrigerator of every housewife. This sauce is easy to prepare, and its versatile taste allows not only serving it separately or dressing salads, but also using it as a marinade for chicken, pork, and veal. Sour with bitterness, it seems to reveal the real taste of meat.

For the sauce you will need:

• Mayonnaise - 100 ml (preferably high fat)
• Sour cream - 150 ml (it is better to use homemade, but a thick store will do)
• Garlic - 3 tooth.
• Salt - 3 chips.
• Black pepper (mol.) - 2 chips.

Cooking:

1. Chop the peeled garlic cloves.
2. Place the mass in a bowl.
3. Pour the pepper and salt into the garlic.
4. Stir the mass, giving it uniformity.
5. Combine sour cream and mayonnaise with other products.
6. Stir.

To get not only taste, but also aroma, garlic is ground with salt, pepper is added, and then mixed with sour cream. This sauce can be spread on slices of black bread and served with borscht.

Video: Sour cream garlic sauce

Sour Cream Cheese Sauce for Macaroni and Spaghetti: Recipe

This sauce is a great addition to pasta, spaghetti, as well as meat, vegetables, and even porridge.

Would need:

• Sour cream - 100 ml
• Cream - 85 ml
• Cheese (tv.) - 25 g
• Butter (sl.) - 20 g
• Eggs - 2 pcs.
• Flour - 2 tbsp.
• Salt - to taste.

Prepare the sauce:

1. Using a blender, combine sour cream with eggs.
2. Add pre-shredded cheese to the mass and mix.
3. Melt the butter.
4. Without removing the pan from the heat, slowly, while stirring the oil, add the prepared mixture of sour cream, eggs and cheese.
5. Stir.
6. Add cream and flour, mix again.
7. Within 3 minutes, you need to heat the mass, but do not let it boil.
8. Turn off the fire and salt.

Sauce for meatballs, cutlets, hedgehogs from sour cream and tomato paste: recipe

This sauce will appeal to lovers of meatballs, meatballs and meat "hedgehogs", because it makes minced meat dishes melt in your mouth.

To prepare it, you will need the following products:

• Oil - 1 tbsp.
• Flour - 2 tbsp.
• Pasta - 2 tbsp.
• Broth or ear (in extreme cases, you can take water) - 1 tbsp.
• Sour cream - 1 tbsp.
• Salt - to taste
• Pepper red mol. (paprika) - to taste.

Cooking:

1. Place the oil in the pan.
2. When it starts to melt, add flour.
3. Fry until golden.
4. Pour in the broth.
5. Achieve a uniform mass, the presence of lumps in it is unacceptable.
6. Add sour cream and pasta.
7. Add salt, cook for 3 minutes, stirring.
8. Add pepper a couple of minutes before the end of cooking.

Mushroom mushroom sauce with sour cream for pasta: recipe

This sauce is a great addition to pasta dishes.

You will need:

• Broth - 500 ml
• Champignons - 200 g
• Onion - 1 pc.
• Sour cream - 2 tbsp.
• Flour - 2-3 tbsp.
• Chopped greens - 2 tbsp.
• Salt, pepper - to taste.

Cooking:

1. Chop vegetables.
2. Fry the onions and mushrooms.
3. Pour flour, mix the mass.
4. Pour in the preheated broth.
5. Turn off the fire, cover.
6. Simmer until thickened, a little less than half an hour.
7. When the mass thickens, add the remaining products.
8. Let it boil for 2 minutes.
9. Remove from stove.

Sauce of sour cream, dill and pickles: recipe

Sour cream dill sauce with pickles - classic Greek cuisine. It is used as a salad dressing, with dry boiled beef, served with low-fat meat dishes, seafood, potatoes.

Ingredients:

• Sour cream (can be replaced with yogurt) - 250 ml
• Cucumbers (small, with unexpressed seeds) - 4 pcs.
• Chopped dill - 2 tbsp.
• Garlic - 2 tooth.
• Salt, black pepper - to taste.

Cooking:

1. Cut the cucumbers, squeeze the mass from the juice.
2. Grate the garlic cloves.
3. Place sour cream in a deep plate, add the rest of the ingredients.
4. Stir.
5. Refrigerate for 40 minutes.

Sauce for cabbage rolls from sour cream and tomato paste: recipe

Stuffed cabbage is a dish whose taste can greatly improve the sauce. If you stew cabbage rolls in it, they will turn into a real culinary masterpiece.

Products:

• Tomato paste - 200 ml
• Onion - 1 pc.
• Chopped parsley - 2 tbsp.
• Bay leaf - 2 pcs.
• Black pepper (horizontal) - 5 peas
• Vegetable oil - as needed
• Sour cream - 250 ml
• Salt, sugar - to taste.

Cooking:

1. Fry the chopped onion.
2. Add pasta, sour cream, stir, reduce heat.
3. Pepper and bay leaves wrap in gauze and place in a boiling mass.
4. After 10 minutes, remove the spices and continue to simmer for another 10-15 minutes.
5. Add salt, sugar and parsley, turn off the heat.

Serve cooked cabbage rolls with hot sauce. If you dilute this sauce with water 1: 1, you can stew cabbage rolls in it.

Sour cream and mustard meat sauce: recipe

Meat dishes, fresh vegetables, fish and even summer salads- all these dishes will “play out” differently if they are served with a sauce prepared on the basis of sour cream and mustard.

Ingredients for making 4 servings of sauce:

• Sour cream - half a cup
• Mustard - 1.5 tbsp.
• Lemon juice - 1 tbsp.
• Chopped dill - 2 tbsp.
• Salt and pepper - to taste.

Cooking:

1. Beat sour cream and mustard with a whisk until an airy mass forms.
2. Add lemon juice, salt, herbs and mix.
3. Cool down.

You can add rosemary and protein to the sauce. For cooking fatty pork, it is better to dilute sour cream with milk. These products should be taken in a 1:1 ratio. Before applying the sauce, the pork should be well marinated in spices and soy sauce, lightly beaten off and fried in pieces.

You can add spiciness to fried pork if you dip the pieces of meat in sour cream. spicy sauce with garlic and chili. They take the Mexican Chmichurri recipe as a basis, only add sour cream.

Ingredients:

• Sour cream - 300 ml
• Parsley, cilantro - 7-10 sprigs
• Fleshy Bell pepper- 0.5 pcs.
• Shallot - 1 pc.
• Garlic - 1 head
• Chile - 1 pc.
• Olive oil - 5 tbsp.
• Lemon juice - 1 tbsp.
• Salt, pepper - to taste.

Cooking:

1. Wash greens and vegetables, chop.
2. Add oil, lemon juice, sour cream and mix.

Porcini mushroom sauce with sour cream: recipe

Sauce with porcini mushrooms will perfectly complement fried potatoes, zrazy, cheese-potato cutlets.

To prepare the sauce, you will need the following products:

• White mushrooms - 400 g (we need fresh ones)
• Onion - 1 pc.
• Sour cream - 200 ml (can be replaced with heavy cream)
• Flour - 1 tbsp.
• Sunflower oil - 2 tbsp.
• Homemade butter - 1 tbsp.
• Nutmeg, salt, black pepper - 1 chip each.

Cooking:

1. Coarsely chop the peeled porcini mushrooms.
2. Fill them with water and set to boil for 30 - 40 minutes.
3. Cut boiled mushrooms into slices.
4. Fry the mushroom cubes in oil (butter + vegetable).
5. Chop the peeled onion as finely as possible.
6. Add to mushrooms.
7. Fry the vegetables until golden brown on them.
8. Add pepper and salt.
9. Add flour while continuing to fry.
10. Pour in the sour cream (cream) as soon as the flour is fried.
11. Let it boil well.
12. Add walnut.
13. Simmer until the mixture thickens (approximately 5 to 8 minutes).
14. Turn off the heat and enjoy the delicate taste and aroma of the dish.

Sour cream and soy sauce turkey sauce: recipe

Tender turkey stewed in sour cream sauce can be served for lunch or dinner. Incredible tasty dish It will turn out especially juicy if you marinate the turkey meat in this sauce before cooking.

You will need:

• Sour cream (20%) - 100 ml
• Soy sauce - 4 tbsp.
• Sunflower or olive oil - 1 tbsp.
• Salt - chips.
• Seasonings - to taste

Cooking:

1. Mix soy sauce with sour cream.
2. Add oil and spices.
3. Add spices, mix.

Use as a marinade. To do this, spread the chopped turkey meat (500 g) with sauce, leave it warm for several hours, or overnight in the refrigerator. Any parts of the turkey are suitable for the dish, and the taste can be varied by adding 1 - 1.5 tsp to the sauce. grated prunes.

You can also bake a turkey in the oven, previously marinated in sauce. To do this, the pieces are laid out on a baking sheet, sprinkled with cheese on top and sent to the oven until cooked. Add a potato or rice side dish to the dish and serve.

Sauce for manti from sour cream with garlic and herbs: recipe

The secret of manti sauce is to use very oily and fresh homemade sour cream. You should not take frozen or stale greens, since the taste of the sauce largely depends on its condition.

Sauce Ingredients:

• Sour cream - 500 ml (at least 15% fat)
• Garlic - 4-5 tooth.
• Green onions and parsley - 1 bunch each
• Salt and pepper - to taste
• Suneli hops and other spices - optional

Cooking:

1. Mince the garlic. It is necessary that it remains whole cubes.
2. Place the garlic in a bowl.
3. Add herbs to the garlic.
4. Sprinkle with spices and stir.
5. Add sour cream.
6. Cool before serving, garnish with chopped herbs.

IMPORTANT: To properly use the sauce, manti should be taken with your hands, bite and put the sauce inside them with a dessert spoon.

White sour cream sauce for fish: recipe

Fish dish can become real culinary masterpiece served with white sour cream sauce. An excellent combination of flavors that complement each other and a delicate consistency of the sauce turn the fish into a delicacy. To prepare the sauce, you need:

• Flour - 1 tbsp.
• Oil sl. – 20 g
• Sour cream - 300 ml
• Salt, pepper - to taste

Cooking:

1. Pour the flour into the melted butter for frying.
2. Boil the sour cream.
3. Add boiling sour cream to the fried flour.
4. Add salt and pepper to taste, continuing to simmer the sauce for about a minute.

IMPORTANT: You can add various ingredients to the sauce according to discretion. Grated hard cheese, fried mushrooms or greens will perfectly complement the taste, and spicy notes will add spice.

Sauce for red fish, salmon with sour cream: recipe

An unexpected flavor will appear in red fish or baked salmon, if cooked and served with a sauce of sour cream and cream. When choosing a sauce for fish dish it should be remembered that fatty fried seafood is served with an airy, light, delicate sauce with a delicate taste and aroma, and boiled and baked fish in the oven is good with a thick and fatty sauce, the taste of which is pronounced.

To prepare the sauce you will need:

• Cream - 100 ml
• Sour cream - 100 ml
• Water - 100 ml (you can use not boiled)
• Garlic - no more than 1 clove (you can do without it)
• Greens, salt and pepper - to taste.

Cooking:

1. Cut as much as you can smaller greens and garlic.
2. In a saucepan, mix cream with sour cream and water.
3. Add greens with garlic and put on fire.
4. While stirring, boil the mass.
5. Remove from fire and cool.

You can also serve fish with sauce Tzatziki"("Talaturi"). To prepare it, to 400 ml of sour cream, add a little finely chopped fresh cucumber, lemon juice, salt, black pepper and mint leaves.

Sour cream shawarma sauce with mayonnaise: recipe

Shawarma is a hearty Asian dish that quickly took root in European cuisine. Its main components are thin lavash and baked meat wrapped in it. Shawarma can become even tastier if you cook it with mayonnaise and sour cream sauce.

For the sauce you will need:

• Sour cream - 100 ml
• Mayonnaise - 100 ml
• Kefir - 85 ml
• Garlic - 3-4 cloves
• Salt and seasonings - to taste

Cooking:

1. Combine kefir, mayonnaise and sour cream, mix.
2. Chop the garlic cloves.
3. Mix garlic gruel with pre-prepared spices and salt.
4. Combine all ingredients and stir until smooth.

Sauce for beef stroganoff with sour cream: recipe

Beef stroganoff with sour cream sauce - soft tender dish, the taste of which largely depends on the selected meat and the characteristics of its preparation and processing. Beef stroganoff sauce is an integral part of the dish and is prepared along with the meat.

Would need:

• Oil for frying - 4 tbsp.
• Onion - 1 pc.
• Sour cream - 150 ml
• Tomato paste - 1 tbsp. (but you can do without it).

Cooking:

1. Separately from the meat, fry finely chopped onion until golden brown.
2. Fill with sour cream.
3. Add paste.
4. While stirring, boil for 2 minutes.
5. Next, lay out the previously fried, salted and peppered slices of meat in the sauce.
6. Depending on the degree of readiness of the meat, determine the time of its stewing in the sauce (from 5 to 40 minutes).

IMPORTANT: The sauce recipe is designed for 300 g of raw veal. If there is more meat, increase the amount of ingredients for the sauce. If the meat is more than 500 g, stew it in the sauce in small portions.

Also, sour cream and milk sauce is often used to prepare beef stroganoff. It consists of milk and sour cream, which are combined with boiling, salt and pepper to taste.

Sour cream pizza sauce: recipe

Pizza sauce is very easy to prepare, and can also be used for cabbage rolls, peppers, meatballs. Its density is changed at will by adding water. For pizzas, it is still recommended to prepare the sauce thick enough.

For the sauce, prepare:

• Sour cream - 100 ml
• Paste - 75 ml
• Olive oil - 2 tbsp.
• Salt, pepper - to taste (approximately 1 pinch each)
• Rosemary, oregano - 1 pinch each.

Cooking:

1. Heat the oil in a frying pan.
2. At the same time, add all the prepared foods to the pan to the hot oil.
3. Stir and let boil.
4. Boil 3 minutes.
5. Use as a pizza base.

Sauce with horseradish sour cream and white wine: recipe

Jelly, meat casserole, roll, tongue or boiled pork can become the main dishes on the table if served with a sauce of sour cream, wine (dry white) and horseradish.

You will need:

• Sour cream - 200 ml
• Horseradish - a few small roots
• Wine - 30 ml
• Flour - 1 tbsp.
• Oil - 2 tbsp.
• Salt, pepper and seasonings - to taste.

Cooking:

1. Roast the flour.
2. Add sour cream.
3. Stir and cook for 3 minutes.
4. Fry the grated horseradish.
5. Add wine and stir.
6. Connect everything.
7. Add salt and spices.

Serve with meat, after cooling. You can change the taste of the sauce by changing the amount of horseradish. Those who like "spicy" can take more of it, who want to serve meat under delicate sauce with spicy notes - take only 0.5 -1 tsp. grated root.

Sour cream sauce for potatoes: recipe

Baked, boiled and fried potatoes, as well as mashed potatoes, french fries, hash browns and casseroles - all these dishes are especially good with sour cream sauce, for which will need:

• Sour cream - 200 ml
• Garlic - 2 cloves
• Green onions, parsley and dill - 1 bunch each
• Salt, black pepper, paprika - to taste.

Preparation does not require special explanations and consists in combining and thoroughly mixing all the ingredients. Garlic and herbs are pre-crushed. heat treatment no need, the sauce is served chilled.

An unusual taste and original color can be given to the sauce if you add basil, and replace some of the sour cream with mayonnaise. The finished potato will then turn pink.

Sweet sour cream sauce: recipe

With the help of sweet sour cream sauce, you can turn regular pancakes with cottage cheese or cottage cheese pancakes holiday dish. To make this sauce would need:

• Sour cream - 300 ml
• Water - 150 ml
• Sugar - 4 -5 tbsp.
• Vanilla sugar - 1 sachet.

It is noteworthy that this sauce is not cooked separately from the main dish:

1. Put pancakes or cheesecakes in a pan, pour sour cream on top.
2. Sprinkle with sugar, add vanilla sugar and water.
3. Cover with a lid and put on fire.
4. Let it boil for 3-4 minutes, leave to cool.
5. Serve chilled.

A little more time and food will be required to cook sweet sour cream sauce with flour. Its taste will remind you of childhood, because it is according to this recipe that sour cream sauce is prepared in kindergartens.

Ingredients:

• Sour cream - 115 ml
• Water - 150 ml
• Flour - 50 g
• Milk - 350 ml
• Sugar - 35 g.

Cooking:

1. Fry flour without oil until light golden brown.
2. Dilute milk with water, add to flour, mix until smooth.
3. Add sugar and sour cream.
4. Boil 10 minutes.
5. Strain so that the result is a viscous mass of white color that does not contain lumps. This sauce is perfect for sweet pastries.

The advantage of sour cream sauces is their unique taste, which is not able to spoil even the most daring experiments. Change the ingredients, increase and decrease their quantity, add something of your own to sour cream sauces and get new amazing tastes.

Video: Sour cream sauce. Sauce for potatoes, mushrooms, chicken

Porcini mushrooms are probably the most fragrant, so soup, sauces, and other dishes with them turn out just great, the aroma cannot be described in words. Oddly enough, for soups, sauces, stews, it is better to take dried mushrooms. And if you have fresh or frozen ones, then it is better to fry them - with potatoes and onions it will turn out very tasty. Don't forget that using Forest mushrooms, even collected in ecologically clean areas, boil them in salted water for 30 minutes, after which you can stew or fry.

Ingredients

• 1 handful dried porcini mushrooms
• 1 large onion
• 30 g butter
• 2 pinches of salt
• 100 ml sour cream
• 150 ml mushroom broth
• 1.5 st. l. flour
• 1/5 tsp ground black pepper
• fresh dill

Cooking

1. dried mushrooms fill with warm or hot water. They should have a pleasant but specific smell, and there should be no rot spots or damage on the surface. After 15 minutes, drain the water from the mushrooms, then boil them in salted water for an hour. Do not pour out the broth.

2. Peel and finely chop the onion.

3. Melt the butter in a pan and put onion and wait until it acquires a caramel hue. You need to sauté the vegetable over low heat, stirring occasionally.

4. Cool the boiled porcini mushrooms and chop finely.

5. Transfer the chopped mushrooms to the onion in the pan and fry everything together for a couple more minutes.

6. Add sour cream and mix, simmer for a couple more minutes over low heat.

7. Add 100-150 ml of mushroom or any other broth to the pan, you can even plain water. Add black ground pepper nutmeg(optional) and simmer for 5 minutes, stirring occasionally.

Mushrooms and sour cream are one of the food unions made in heaven. Saturated with taste and aroma, mushrooms contrast perfectly with tender, oily and creamy sour cream. An amazing combination of flavors is a good company for any side dish or main dish of meat and poultry.

Mushroom sauce with sour cream and champignons

Ingredients:

• butter - 35 g;
• garlic cloves - 2 pcs.;
• champignons - 240 g;
• dry white wine - 120 ml;
• cream - 150 ml;
• white onion - 90 g;
• fat sour cream - 150 ml.

Cooking

First, take on the preparation of all the ingredients: clean the mushroom caps and shake off any dirt from the legs with a dry cloth. Depending on the size, mushrooms can be cut into 4-8 pieces. Peel and finely chop the onion, pass the garlic through a press.

Having melted the butter in saucepans, first we pass the chopped onion on it for about 2-3 minutes, and then add the garlic to it and wait another half a minute. When the garlic starts to smell, add mushrooms to it and wait until all excess moisture has evaporated from them. Season the base of our sauce and pour over the wine. When 2/3 of the wine has also evaporated, pour the mixture of cream and sour cream into the pan, reduce the heat and let the sauce simmer for a couple of minutes until it thickens.

Sauce with mushrooms and sour cream

Ingredients:

• butter - 35 g;
• rosemary branch;
• champignons - 250 g;
• sour cream - 200 ml;
• grated cheddar - 80 g;
• garlic cloves - 2 pcs.;
• walnuts - 50 g;
• parsley.

Cooking

Having melted the butter, fry the crushed (but not chopped!) garlic clove and rosemary leaves on it.

We filter the fragrant oil and again return it to a clean frying pan, using mushrooms for sautéing. As soon as the mushrooms release moisture, season them, add sour cream with grated cheese and mix well. When the cheese is completely melted and the sauce thickens, remove it from the heat, mix with walnuts and parsley leaves, then serve.

Mushroom sauce with sour cream - recipe

Ingredients:

• white mushrooms - 280 g;
• butter - 35 g;
• shallot - 50 g;
• garlic cloves - 2 pcs.;
• fat cream - 200 ml;
• sour cream - 150 ml;
• a pinch of dried thyme;
• grated parmesan - 60 g;
• parsley leaves.

Cooking

Sauté minced shallots with garlic and thyme in melted butter for 2-3 minutes. After cutting the peeled fresh porcini mushrooms (you can also use dried ones, only after soaking them), put them in a frying pan for frying and season with sea salt. After 5-6 minutes, pour the mushrooms with a mixture of cream and sour cream, and then simmer over medium heat until thickened. At the end, add grated cheese to the sour cream sauce and wait until it is completely melted. Mix the sauce with parsley leaves before serving.

Simple mushroom sauce with sour cream

For a snack - the main recipe that can be taken as the basis for cooking sour cream sauce from any mushroom. We settled on the most affordable - champignons.

Ingredients:

• olive oil - 15 ml;
• sprig of fresh thyme;
• champignons - 200 g;
• sour cream - 200 ml;
• vegetable broth - 50 ml;
• flour - 5 g;
• green onion.

Cooking

First of all, heat up the oil and put a whole sprig of thyme into it. When the thyme releases a scent, the twig can be removed and the oil used to fry the mushrooms. If you use forest mushrooms, then it is better to blanch them before frying, but ordinary store-bought mushrooms can be fried immediately. When the mushrooms start to juice, season them with freshly ground pepper and sea salt, wait for the moisture to evaporate and sprinkle the mushrooms with flour. Fry the flour for 30 seconds to avoid the characteristic mealy taste in ready sauce, and then fill the contents of the pan with broth and mix with sour cream. Simmer the sauce over medium heat until it thickens.