Easy creamy mushrooms – video recipe

Incredibly rich and creamy and absolutely delicious, these easy creamy mushrooms are a family favorite! These mushrooms are so good, you won’t be able to stop after only one bowl… So, you should consider to double the ingredients 🙂

These creamy mushrooms are technically a side dish and they go great along with grilled meat or fish. We prefer though to have these delicious creamy mushrooms as a main dish along with polenta or along with homemade bread.

Homemade bread recipes:

Sourdough bread

Easy flatbread (no yeast)

No knead bread

These creamy mushrooms are also incredibly easy to make with a handful of ingredients: fresh button mushrooms, onion, sour cream, vegetable oil and a little flour. Other types of mushrooms will work too. Also, you can use frozen mushrooms.

When I make creamy mushrooms (or creamy chicken) I prefer to use sour cream because is a little sour and I prefer tangy flavors. But, if you prefer sweetness, you can use heavy cream or even milk (if you choose milk you should add a knob and a little more flour).

These creamy mushrooms are amazing and you definitely have to give them a try! I’m sure you’re going to love them!

You should also try:

Chicken paprikash with dumplings

Mushroom stew with olives

Easy mushroom and ground beef

Creamy meatballs and noodles

Meatball Stroganoff recipe


– 800 gr (1.8 lbs) fresh button mushrooms

– 200 gr (7 oz) sour cream

– 1-2 onions

– 2 tablespoons vegetable oil

– 50 gr (5-6 tablespoons) flour

– salt and pepper to taste

– 500 ml (2 cups) water

How to make creamy mushrooms

Rinse and chop the mushrooms into medium pieces. Set aside.

Place chopped onions and 2 tablespoons of vegetable oil into a large skillet. Place the skillet over medium heat. Cook, stirring often, until the onions turns glossy.

Add the chopped mushrooms and continue to cook until the mushrooms release water. 

Pour in the water and bring to a boil.

In the meantime make the sour cream sauce

Place flour into a bowl. Add a few tablespoons of cold water and stir until creamy. Add the sour cream and stir until combined. Season with salt and pepper.

Pour 2 ladles of hot soup form the pan over the sour cream mixture. Stir to combine. 

Pour the sour cream mixture into the pan and stir to combine. If necessary add more salt and pepper (to taste). Continue to cook until thickened.

Serve warm sprinkled with fresh parsley.


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