I love honeys, especially when they’re browned and cooked with sour cream, which is one of the most traditional honey mushroom recipes I know of.
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.
It’s easy to make, cook some honey mushrooms in fat until the water has evaporated and the mushrooms are browned and delicious, add some finely chopped onion or shallot, then deglaze the pan with some stock or wine. Finally, you stir in some sour cream and warm it up (don’t boil it) to make a creamy mushroom sauce.
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.
Honey Mushrooms in Sour Cream
Ingredients
- 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
Instructions
- 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 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. 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.
More
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.
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!
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.
Blue cheese dip is overkill but if it tastes good to you that’s all that matters.