Creamy Baked Mushrooms with Sour Cream
A simple vintage European mushroom dish made with mushrooms, onions, butter, sour cream, and breadcrumbs. The mushrooms are sautéed until tender, combined with a creamy sour cream sauce, then topped with breadcrumbs and baked until golden.
Ingredients
Method
- Clean the mushrooms and slice them into thin pieces. Finely chop the onion.
- Melt the butter in a large skillet over medium heat.
- Add the onion and cook for 3–4 minutes, until softened.
- Add the sliced mushrooms. Cook until tender and most of the liquid released by the mushrooms has evaporated, about 8–10 minutes.
- Season with salt and black pepper.
- Reduce the heat and stir in the sour cream. Cook gently for another 2–3 minutes, without allowing the sauce to boil vigorously.
- Transfer the creamy mushroom mixture to a small baking dish or divide it between individual ramekins.
- Sprinkle a light layer of breadcrumbs over the top.
- Bake at 200°C / 400°F for approximately 10–15 minutes, until hot and lightly golden on top.
- Serve immediately while warm and creamy.
Notes
Mushrooms: Button, cremini, or other fresh mushrooms work well. A mixture of cultivated and wild mushrooms would make this especially flavorful.
Serving: Traditionally, this works beautifully as a warm appetizer served in individual ramekins.
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