Go Back
Creamy Baked Mushrooms with Sour Cream

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: European
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 litre fresh mushrooms, sliced (about 450–500 g / 4 cups)
  • 100 g onion, finely chopped (about 1 medium onion)
  • 40 g butter (about 3 tbsp)
  • 150 g sour cream (about ⅔ cup)
  • Breadcrumbs, for topping
  • Salt, to taste
  • Black pepper, to taste

Method
 

  1. Clean the mushrooms and slice them into thin pieces. Finely chop the onion.
  2. Melt the butter in a large skillet over medium heat.
  3. Add the onion and cook for 3–4 minutes, until softened.
  4. Add the sliced mushrooms. Cook until tender and most of the liquid released by the mushrooms has evaporated, about 8–10 minutes.
  5. Season with salt and black pepper.
  6. Reduce the heat and stir in the sour cream. Cook gently for another 2–3 minutes, without allowing the sauce to boil vigorously.
  7. Transfer the creamy mushroom mixture to a small baking dish or divide it between individual ramekins.
  8. Sprinkle a light layer of breadcrumbs over the top.
  9. Bake at 200°C / 400°F for approximately 10–15 minutes, until hot and lightly golden on top.
  10. 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.