CREAMY FARRO WITH CRISPY MUSHROOMS AND SOUR CREAM
Similar in texture to a risotto (without the constant stirring), this creamy, saucy farro is about half the work, with almost no technique required. While the porridgelike texture is a delight all on its own, the meaty, golden brown mushrooms and frizzled leeks are the real reason you are here. Using plenty of olive oil to make sure the mushrooms crisp and brown without sticking will be the secret to success in that department.
Provided by Alison Roman
Categories dinner, weekday, grains and rice, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large Dutch oven over medium-high heat. Add half the leeks and half the mushrooms, and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are browned and crisped, 12 to 15 minutes. (They will start giving off moisture and steaming a little before this happens, so be patient.)
- Using a slotted spoon, transfer them to a medium bowl leaving any olive oil behind. (They will have absorbed the oil as they cook, and released it back as they crisp.) Add a bit more olive oil so there's another 1/4 cup or so in the pot. Cook the remaining leeks and mushrooms, adding them to the bowl with the other mushrooms.
- Without wiping the pot, add farro and season with salt and pepper. Cook over that same medium-high heat, stirring frequently, until farro is toasted on the outside (it will go from pale golden brown to a toastier golden brown), about 5 minutes. Add vegetable broth and 2 cups water; season with salt and pepper.
- Bring to a strong simmer and reduce heat to medium-low. Simmer gently, stirring occasionally, until farro is fully cooked and most (but not all) of the liquid has been absorbed, 20 to 25 minutes. It should still look a bit loose, like risotto or a porridge. Remove from heat and add half the chives.
- Toss dill, remaining chives and lemon zest together in a small bowl. To serve, season farro with salt and pepper and ladle into bowls. Top with sour cream, mushrooms and leeks, and dill mixture. Serve lemon wedges alongside for squeezing.
MUSHROOMS IN A SOUR CREAM SAUCE
Are you a mushroom lover? This mushroom recipe is so easy and makes a flavorful little side dish. It pairs really well with mashed potatoes.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 6
Steps:
- Finely chop your onions. Cut mushrooms into 1/4" thick slices.
- In a medium, non-stick pan, saute onions in 1-2 Tbsp olive oil for a few min or until golden
- In a separate, large pan, sauté sliced mushrooms in 1-2 Tbsp olive oil until soft. Drain off excess juice if needed; leaving behind a small amount of juice.
- Combine mushrooms and onions. Add in 3 Tbsp sour cream and sprinkle with salt and pepper to taste.
CREAMY DILL CHICKEN AND MUSHROOMS
Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.
Provided by lutzflcat
Categories Chicken Thighs
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
- Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
- Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
- Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
- Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg
PAN-SEARED MUSHROOMS WITH CREAM AND DILL
A luxurious side, this one-skillet medley of mushrooms such as shiitake, cremini, trumpet, and oyster, is finished with a touch of cream, a tad of sherry vinegar, and a sprinkle of fresh dill.
Provided by Martha Stewart
Categories Food & Cooking Holidays & Events Christmas Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shallots and cook, stirring occasionally, until crisp-tender and browned in places, about5 minutes. Transfer to a plate.
- Return skillet to medium-high. Swirl in 1 tablespoon each oil and butter. Add one-thirdof mushrooms, season with salt and pepper, and spread in a single layer. Cook, undisturbed, until beginning to brown on bottoms, about 3 minutes. Stir and continue cooking until tender and browned, about 2 minutes more. Transfer to plate with shallots.
- Cook remaining mushrooms in remaining oil and butter in two more batches. Return cooked mushrooms and shallots with any accumulated juices to skillet. Stir in vinegar, then cream, and simmer until thickened slightly, about 2 minutes. Stir in dill, season with salt and pepper, and serve.
BEEF STROGANOFF
Stir in the sour cream just before serving this hearty Russian-style Beef Stroganoff. We chose tenderloin, but you can substitute trimmed rib-eye, which is less expensive.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Slice beef into 2-inch-long strips, each about 1 inch wide and 1/4 inch thick. Season generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat. Brown meat in two batches, about 1 minute per side; remove from skillet, and set aside.
- In same skillet, heat remaining tablespoon oil over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add mushrooms; cover. Cook until just tender, 6 to 8 minutes. Add broth; simmer, uncovered, until liquid has thickened, 6 to 8 minutes.
- Stir mustard into mushroom mixture in skillet. Return beef to skillet; cook over medium-low heat until heated through, 1 to 2 minutes. Remove from heat, and stir in sour cream. Season with salt and pepper, as desired. Serve immediately, garnished with chopped dill.
MUSHROOMS IN SOUR CREAM SAUCE
Make and share this Mushrooms in Sour Cream Sauce recipe from Food.com.
Provided by StacL
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet over medium high heat.
- Add onions, mushrooms, and garlic. Saute for 5 minutes.
- Add wine, salt, and pepper. Cook stirring often for 4-5 minutes, or until wine is reduced by half.
- Stir in flour and cook for 1 minute.
- Add sour cream and parsley, stir well.
- Heat through and serve.
Nutrition Facts : Calories 296.8, Fat 24.5, SaturatedFat 15.2, Cholesterol 56.8, Sodium 413.1, Carbohydrate 11, Fiber 1.6, Sugar 3, Protein 6.1
MUSHROOMS WITH SOUR CREAM
Make and share this Mushrooms With Sour Cream recipe from Food.com.
Provided by littlemafia
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook and stir mushrooms in butter for 3 minutes.
- Stir in flour; cook and stir for 1 minute.
- Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot.
- Sprinkle with dill weed.
MUSHROOMS IN SOUR CREAM AND DILL
Make and share this Mushrooms in Sour Cream and Dill recipe from Food.com.
Provided by Kim Weimer
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and dry mushrooms.
- Melt butter and add garlic.
- Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.
- Cook 20 minutes or until mushrooms are tender.
- Cool.
- Pour a small amount of the mushroom liquid into the Sour Cream.
- Then add the Sour Cream over the mushrooms and stir.
- Refrigerate 8 hours or more.
Nutrition Facts : Calories 127.7, Fat 10.2, SaturatedFat 6.3, Cholesterol 22, Sodium 232.3, Carbohydrate 4.9, Fiber 0.8, Sugar 1.5, Protein 3.6
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