I love honey mushrooms. Even if I’m striking out on hens or other fall fungi, the honeys always come through, that is, if the Eastern European mushroom hunters in Minnesota don’t get to them first. This is kind of a tribute to them, since 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.
Honey Mushrooms in Sour Cream
- 8 oz fresh honey mushrooms cleaned and trimmed
- 1/4 tsp Kosher salt plus more to taste
- 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
- 1/2 tsp flour
- 1/4 cup chicken stock or water
- Cut the honey mushroom caps into 1/2'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 4-5 minutes. 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. 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.