Mushroom Sour Cream Sauce

This mushroom sauce is easy to make and swaps out the traditional heavy cream with thick sour cream to make it absolutely delicious!

4.7 from 12 votes

Servings 4

Prep Time 5

Total Time 30

Add a 2 tablespoons of olive oil into a large skillet. Set over medium heat and heat until shimmering. Add the mushrooms, along with a generous pinch of salt, and cook, stirring frequently, until they have released their moisture, decreased in size and have begun to brown considerably, about 10-15 minutes.
Add the diced shallot and cook, stirring frequently, until they're softened, about 5 minutes.
Add the garlic and thyme. Stir to combine and cook until fragrant, about 30 seconds to 1 minute.
Sprinkle over the flour and stir to combine with the mushrooms. Cook for a further 2-3 minutes, until the raw flour smell has cooked off and a nutty aroma emerges.
Pour over the wine and stir to combine. Cook until the alcoholic smell has burned off and it has all but reduced, about 2-3 minutes. Pour in the stock and bring to a simmer.
Stir in the sour cream and simmer for another minute or two. Season with salt and pepper to taste and serve immediately.

Use any kind of mushrooms here - or a mix of mushrooms. I tested the recipe with a mixture of crimini and shitake mushrooms.
Use a dry wine that you would drink - sauvignon blanc or pinot grigio are good options.
For best results, use unsalted stock so you can control the seasoning of the final dish.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.