Description
A creamy and flavorful side dish featuring sautéed mushrooms in a rich sour cream, paprika, and lemon zest sauce.
Ingredients
Units
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- 4 cups sliced baby Portabella mushrooms
- 1/3 cup (50g) diced red onion
- 1 stick (1/2 cup, 120g) butter
- 1/2-1 teaspoon paprika
- 1/2 teaspoon dried parsley
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1/2 cup sour cream
Instructions
- In a large sauté pan, melt the butter over medium heat.
- Add the diced red onion and sauté for 2-3 minutes until soft and translucent.
- Add the sliced mushrooms to the pan and stir well. Cook for 3-5 minutes, stirring occasionally, until the mushrooms reduce in size and start to wilt.
- Stir in the lemon zest, paprika, and dried parsley. Season with salt and pepper to taste.
- Reduce the heat to low and add the sour cream, stirring until the mixture is well combined and heated through. Do not let it boil.
- Serve immediately as a side dish, garnished with additional parsley if desired.
Notes
For a richer flavor, use a mix of mushroom varieties. This dish pairs well with roasted meats or as part of a vegetarian meal. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to avoid curdling the sour cream.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3
- Sodium: 150
- Fat: 22
- Carbohydrates: 8
- Fiber: 2
- Protein: 5
- Cholesterol: 60