Mushrooms with Sour Cream

By Yankee Magazine

Dec 01 2014

polish mushrooms matt kalinowski

Mushrooms with Sour Cream

Photo Credit : Matt Kalinowski

When we brought this recipe for mushrooms with sour cream to the Yankee holiday party, it was a hit with our guests and the serving dish was scraped clean.


4 to 6 servings


2 tablespoons unsalted butter
1 large onion, minced
1 pound fresh button mushrooms, roughly chopped
1 tablespoon all-purpose flour
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup grated Parmesan or Cheddar cheese


Preheat your oven to 350°. Melt the butter in a skillet and sauté the minced onion 5 minutes. Add the mushrooms and sauté five minutes more. Add the flour, salt, and pepper. Add the heavy cream and sour cream a bit at a time, mixing thoroughly.
Pour into a 1-quart oven-safe casserole and top with grated cheese. Bake about 20 minutes.