By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
64 cal · 45 min
Twice-Cooked Wild Mushrooms
Recipe GLPR958acb4367ec04
A classic Eastern European preparation of wild mushrooms that are seared and then finished with a creamy dill sauce. The mushrooms are cooked twice—first to develop a golden crust, then gently combined with sour cream and fresh dill for a rich, herbaceous side dish or light main course.
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Ingredients
1 lb (455 g) mixed fresh wild mushrooms, cleaned and trimmed
2 tablespoons unsalted butter
1 small onion, peeled and minced
1/4 cup (60 ml) sour cream
1/4 cup (10 g) chopped fresh dill
Salt and freshly ground pepper to taste
Directions
Slice the cleaned wild mushrooms into uniform 1/4-inch thick pieces. If some mushrooms are particularly large, halve or quarter them so they cook evenly.
Heat 1 tablespoon of butter in a large skillet over medium-high heat until foaming. When the butter is hot, add half of the sliced mushrooms in a single layer.
Cook the first batch of mushrooms without stirring for 4–5 minutes until they develop a golden-brown crust on the bottom. Stir and cook for another 2–3 minutes until tender. Transfer to a clean bowl and set aside.
Add the remaining 1 tablespoon of butter to the same skillet and repeat with the second batch of mushrooms, cooking until golden and tender. Transfer to the same bowl.
Reduce heat to medium and add the minced onion to the pan. Cook, stirring occasionally, for 2–3 minutes until softened and fragrant.
Return all cooked mushrooms to the skillet with the onion. Reduce heat to low and gently stir in the sour cream until evenly combined.
Add the fresh chopped dill and fold gently to incorporate throughout. Season with salt and freshly ground pepper to taste.
Warm through over low heat for 2–3 minutes, stirring gently so the sour cream does not curdle. Serve immediately while hot.
Comments
This is a straightforward side that checks most boxes for a Charlotte kitchen: mushrooms, butter, onion, sour cream, dill, and salt-and-pepper are all standard stocks at Harris Teeter, Food Lion, or Walmart, with no special stops needed. The stated 45 minutes is honest if you're browning mushrooms properly in two stages, though home cooks should budget extra time if they're working with a crowded pan. The main cost driver is the mushrooms themselves—a pound or two of button or cremini runs $3–5 depending on the store and season—making this roughly $3–4 per serving for a side dish, which is reasonable. The caveat is that this is a supporting player, not a main, and it does not keep well overnight; sour cream-based mushroom dishes turn soggy and lose their texture by the next day, so plan to serve it the same night or accept a diminished leftover.
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