I love honeys, especially when they're browned and cooked with a rich sour cream sauce spiked with shallots and fresh dill. It's also one of the most traditional honey mushroom recipes I know.
This is a tribute to my friends (and competition) from Eastern Europe who hunt honey mushrooms in the fall. Even though we may pick each others mushrooms here and there, I'm pretty sure the classic Russian-style mushrooms cooked in sour cream sauce is something we can both agree is good.
How to make it
It's easy to make, delicious, and a good tutorial on making a simple creamy mushroom sauce. The images below describe the basic process.
How to serve it
This is a super simple wild mushroom recipe, and there's lots of things you could do with it. Here's a few ideas.
- Spoon the mushrooms and their sauce over grilled pork chops or chicken.
- Serve the mushrooms and their sauce in a bowl with grilled bread for dipping.
- Serve the mushrooms and their sauce over something creamy like mashed potatoes, and a green salad on the side for a vegetarian entree.
Safety
If you're a mushroom hunter this is probably nothing new, but you need to know that honey mushrooms need thorough cooking (they're often boiled) before they're eaten.
As this recipe doesn't include the par-boiling step, since it makes the mushrooms difficult to brown, you need to make sure they're thoroughly cooked before eating or serving to others. I've never been sick from honey mushrooms I've eaten, but it's something to be aware of.
More Popinki Mushroom Recipes
Honey Mushrooms in Sour Cream
Equipment
- 1 10 inch saute pan
Ingredients
- 8 oz fresh honey mushrooms cleaned and trimmed
- ¼ teaspoon Kosher salt plus more to taste
- ¼ cup dry sherry
- ½ teaspoon fresh chopped dill
- 2 tablespoon shallot diced ¼ in
- 2 tablespoon unsalted butter
- ½ cup highest quality sour cream not the low fat kind
- ½ teaspoon flour
- ¼ cup chicken stock or water
Instructions
- Cut the honey mushroom caps into ½'s if large, or leave whole if small. If you want to use some of the stems, and they're clean, without bug damage, you can, just cut them into 1 inch lengths. Personally I prefer mostly caps.
- 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 5-10 minutes. Take your time as it's important to cook honey mushrooms thoroughly.
- Season the mushrooms with salt, then add the shallot and cook for a minute or two until translucent. Sprinkle on the flour and stir to coat with the fat.
- Deglaze the pan with the sherry and reduce until the pan is nearly dry. Add the stock and simmer for a minute or two to concentrate it.
- Reduce the heat to low, then add the sour cream and dill and whisk in. Adjust the seasoning for salt and pepper as needed, you may also need to add a tablespoon or two of water to thin the sauce if it gets too thick. Serve immediately.
Video
Notes
Nutrition
Dave Hedlund
Just made 1/2 recipe with 4 oz of honeys (mostly buttons & stems) that just started popping the last couple days. Excellent recipe and different that most of my other recipes I’ve made. Thanks!
I wish I could add a picture. It was an attractive sauce.
Alan Bergo
Thanks for commenting Dave. I just picked a bunch too. I’d love for people to be able to add images but there’s so much spam now it would be problematic.
Brad
I tried this recipe with the challenge of only using what I have around the house. Turns out my blue cheese dip & some fresh lemon juice was a good substitute for sour cream. I used a kind of creole butter instead of the plain unsalted kind this recipe calls for. And lacking sherry, I used rice cooking wine. I cooked in some potatoes and tomatoes, then dumped it all over a bed of rice and some fried eggs. Turned out great, even if the blue cheese as a substitute is quite dominant. I'll have to find a way to cut it with something.
Alan Bergo
Blue cheese dip is overkill but if it tastes good to you that's all that matters.
MelissaM
I just made this and followed the recipe to the T with the exception of doubling the dill (I love dill). I think that the shallots going in after the mushrooms is a good thing for this recipe, since honeys need to be cooked longer than other mushrooms and the shallots could burn or lose their flavor “kick” if put in before. Anyways, the mushrooms browned nicely and after deglazing the pan with the sherry the sauce was a lovely brown and it was already amazing just that way. After adding the cream it was a light brown sauce, delicious and perfect. We served it on top of venison cooked (sous vide) and a side of wild rice and cranberry sauce. It was the perfect meal. Follow the directions and you will not be disappointed. Another great recipe ForagerChef!
Kate
This sounds like a perfect foraged meal. Thanks for the suggestion!
Alan Bergo
Thanks Kate.
Yuliya Pruzhanskaya
Just made this with suillus brevipes/short stemmed slippery jack and it was most most excellent! One note, I put the shallots in before the mushrooms. I am kind of surprised, I noticed in a few of your recipes the mushrooms go in before the onions.
Isabella Roversi
I look forward to honeys all year long "just" to make this recipe. It has to be my favorite way of eating honeys (followed by the marinated recipe).
Possibly one of my favorite recipes on this site (and that's hard cause everything here is REALLY good).
Alan Bergo
Thanks Isabella. Glad you like it.