Mushrooms in Sour Cream in a Pot with Cheese
Mushrooms in Sour Cream in a Pot with Cheese - tender, creamy, and flavorful. Quick and simple, perfect as an appetizer or main dish.
Updated : 19 August, 2025
Easy
About 20 min.
Ingredients
300 grams
Mushroom
100 grams
Sour cream
30 grams
Hard cheese
1 tablespoon
Wheat flour
50 milliliters
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Any mushrooms work; I used button mushrooms for fastest results. Use natural sour cream of any fat content, without vegetable additives.
Step 2
Gently rinse mushrooms to remove dirt. Do not soak them - they will absorb water and become watery and bland. Pat dry with paper towels. Cut into large pieces because mushrooms shrink when cooked. For wild mushrooms, boil after cleaning according to their type.
Step 3
Heat a skillet over medium heat, add vegetable oil (or butter), then add mushrooms and salt. Sauté button mushrooms for 10 minutes, stirring occasionally. Wild mushrooms may require longer depending on type.
Step 4
While mushrooms cook, prepare sour cream sauce. Mix flour with sour cream until smooth. Gradually thin the mixture with boiling water to a pancake batter-like consistency. Season with salt to taste.
Step 5
Take an oven-safe pot (I used 0.5 L / ~2 cups). Transfer mushrooms from the skillet, season with pepper, pour in the sour cream sauce, and cover with a lid. Place in a preheated oven at 350°F (180°C) for 10 minutes.
Step 6
Meanwhile, grate cheese on a coarse grater.
Step 7
After 10 minutes, remove the lid but keep the oven on. Sprinkle the dish with grated cheese.
Step 8
Return the pot to the oven until the cheese melts, about 7-10 minutes. Remove from oven and let cool slightly.
Step 9
Serve hot. Enjoy!