If your country does not sell a fermented milk product called sour cream, you can make this sauce with heavy cream. I buy the fattest ones sold in my country - 33% fat.
I made it with both cream and sour cream - the taste is completely different, but both of them turn out delicious.
I have never weighed ingredients for this dish.
I can say approximately: for 350-400 grams of oyster mushrooms, I took one tablespoon of olive oil for frying the mushrooms and another one for frying the onions.
First, I cut the oyster mushrooms into squares. But then I began to tear thin strips along the gills, along with the stem.
I lightly fry the mushrooms with a small amount of vegetable oil.
When the water has evaporated, I add 200 grams of sour cream with a fat content of 20% and onion half rings, pre-fried until golden brown.
The onion was rather not even fried, but rather simmered under the lid. I chopped it up, salted it and added a little ground black or white pepper, and mixed it well with a little olive oil.
The onion released liquid and was simmered covered over low heat. And when it became transparent, I opened the lid, turned up the heat and fried it. Then mixed with mushrooms, sour cream and simmered for a couple more minutes until the sauce thickened.
I love onions very much, so I put about the same amount of them in this sauce as oyster mushrooms. If you don't really like onions, you can put less of it, or not at all.
I love this mushroom sour cream sauce with boiled potatoes.
Before cooking, I cut the potatoes into cubes of approximately 1.5 x 1.5 x 1 cm.
The potatoes need to be boiled well so that the finished pieces crumble (crush) easily when pressed with a fork. When the potato pieces have become so soft, I drain the water from it and add the oyster mushroom sauce, mixing thoroughly.
There is no need to add anything else so as not to drown out the delicate mushroom aroma.
This sauce also goes well with buckwheat and corn porridge. You can also eat it with pasta and spaghetti.
