One of the most classic ways people in Eastern Europe enjoy honey mushrooms is cooked in a rich sour cream sauce. Here’s a basic recipe.
Honey Mushrooms in Sour Cream
Put it on toast, put in on a pork chop, whatever you choose, this is a great, classic way to enjoy those honeys.
Serves 4 as an appetizer
- 8 oz fresh honey mushrooms, cleaned and trimmed of their stems (save those for stock)
- Kosher salt and pepper
- 1/4 cup dry sherry
- 1/2 tsp fresh chopped dill
- 2 tbsp shallot, diced 1/4 in
- 2 tbsp unsalted butter
- 1/2 cup highest quality sour cream (not the low fat kind)
- Heat the butter in a saute pan over medium heat and allow it to brown. Add the honey mushrooms and cook until lightly browned, about 4-5 minutes. Season the mushrooms with salt and pepper to taste, then add the shallot and cook for a minute or two until translucent.
- Deglaze the pan with the sherry and reduce until the pan is nearly dry.
- Add the sour cream and dill and cook. Adjust the seasoning for salt and pepper as needed, you may also need to add a tbsp or two of water to thin the sauce if it gets too thick. Serve immediately.