Creamed Mushrooms (Eastern European)

Total Time
Prep 5 mins
Cook 15 mins

I love morel mushrooms and at this time of year we can find them wild. I found this recipe and want to try it as soon as I can horde enough morels. They do not last long in the house. You can use other fresh mushrooms of your choice, I would not use all button mushrooms unless that is all you can get. Great as a side dish or as a main vegetarian dish over noodles.

Ingredients Nutrition


  1. In a non stick pan add butter and melt then add onions do not brown just cook until transparent (5 minutes), then add mushrooms cook another 3 minutes.
  2. After mushrooms soak up all the butter add sour cream and dill, and then flavor with salt and pepper to taste.
  3. Bring to boil and then reduce to simmer and cook for 1 minute.
Most Helpful

Yummy mushrooms! I used baby bellas and button mushrooms. My sour cream was reduced-fat and it worked very well for this recipe. You really have to like dill (which I do) to enjoy this. Thanx for a simple, delicious way to fix mushrooms.

*Parsley* October 07, 2008

I made a half recipe of these for lunch today. Had baby portabellos so that was what I used although they were big enough that I had to quarter them. I used butter and a little bacon grease cause it just seemed the thing to do at the time. It did take longer than 3 minutes to soak up the butter but no biggie. Added my sour cream and only a little dill (not the biggest fan) and it was good. I had mine with toast too. If I had rice our noodles around, possibly would have served them with the mushrooms. Trying to think where I would serve this in the future. Made for my Babes for ZWT4. Thanks for sharing.

Kitchen Witch Steph June 17, 2008

Yum. I scaled this down to one serving and made for my lunch. Delicious. The sour cream and dill really complemented the mushrooms nicely. I cooked the mushrooms quite a bit longer than the 3 minutes, only because I like all their liquid to evaporate and the mushrooms to get dry again. Probably not the intent of the recipe, but it suited me just fine. :-) Ate with a slice of toast and was very happy.

evelyn/athens June 10, 2008