King Oyster Mushrooms in Creamy Sour Cream Sauce
Meaty king oyster mushroom slices with browned onion, garlic and a quick sour cream sauce.
King oyster mushrooms are sliced and browned with onion and garlic, then finished in a tangy sour cream sauce. The source advises washing the mushrooms but does not explain how to keep them from absorbing water; wipe them clean with a damp cloth and dry before slicing. Brown them in batches so they release moisture and develop color. Lower the heat before adding sour cream to keep the sauce smooth, then finish with fresh herbs. Wipe mushrooms clean with a damp cloth, dry well and slice lengthwise. Heat oil in a large skillet over medium heat. Cook onion 5 minutes until soft; add garlic and stir 30 seconds. Add mushrooms in a single layer, working in batches if needed. Cook 5 to 7 minutes, turning once, until browned and tender.
Recipe card
King Oyster Mushrooms in Creamy Sour Cream Sauce
Equipment: Knife, cutting board, measuring tools and a suitable pan or pot
Ingredients
Instructions
Prepare mushrooms
Wipe mushrooms clean with a damp cloth, dry well and slice lengthwise.
Brown onions
Heat oil in a large skillet over medium heat. Cook onion 5 minutes until soft; add garlic and stir 30 seconds.
Brown mushrooms
Add mushrooms in a single layer, working in batches if needed. Cook 5 to 7 minutes, turning once, until browned and tender.
Add sour cream
Lower heat to low. Stir in sour cream, salt and pepper; warm gently for 2 to 3 minutes without boiling.
Finish
Scatter with dill or parsley and serve warm.
How to tell when it is ready
Scatter with dill or parsley and serve warm.
Tips
- Wipe mushrooms clean with a damp cloth, dry well and slice lengthwise.
- Heat oil in a large skillet over medium heat.
- Add mushrooms in a single layer, working in batches if needed.
- Lower heat to low.
Troubleshooting
- If mushrooms steam, cook them in smaller batches.
- If sauce looks grainy, lower the heat and stir gently.
Substitutions
- Use crème fraîche for a richer sauce.
- Use plant-based sour cream for a dairy-free variation.
Variations
- Add a pinch of smoked paprika.
- Stir in chopped dill with the sour cream.
Serving suggestions
- Serve over toast or rice.
- Scatter with dill or parsley.
- Offer as a side with potatoes.
- Finish with cracked black pepper.
Make ahead
Prepare and measure the ingredients in advance. Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a skillet.
Storage
Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a skillet.
Food safety
Refrigerate leftovers within 2 hours and reheat until hot throughout.
Frequently asked questions
How should I clean king oyster mushrooms?
Wipe them with a damp cloth or paper towel and trim the dry stem end. If rinsing briefly, dry them well before cooking.
How should I store king oyster mushrooms in creamy sour cream sauce?
Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a skillet.
Serve over toast or rice. Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a skillet.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.