If you love mushrooms and comfort food, this Lithuanian mushroom sauce is about to become your new weeknight hero. Silky, earthy, and creamy, it transforms humble mushrooms into a rich mushroom sour cream sauce that elevates everything from dumplings to Lithuanian Potato Cake. Perfect for anyone reconnecting with Lithuanian cuisine or simply craving a cozy, savory sauce.
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This mushroom sour cream sauce is simple, requires only a handful of ingredients, and delivers maximum flavor. It’s one of those sauces that elevates everyday dishes into something special, perfect for home cooks reconnecting with Lithuanian cuisine or anyone looking for a creamy mushroom sauce that pairs with almost anything.
Ingredient Notes
Here are all the ingredients you'll need for this simple mushroom sauce:
- Mushrooms: Baby button mushrooms, cremini, or chestnut mushrooms all work beautifully. If using larger mushrooms, cut them into small pieces for even cooking.
- Onion: A small onion, finely chopped, sautés into a sweet base that complements the mushrooms.
- Butter: Melts into the pan to enrich the sauce. Olive oil can be used for a lighter option.
- Flour: Just 1 tablespoon thickens the sauce without making it heavy.
- Vegetable broth / stock: Adds depth and moisture. Milk or heavy cream can be used as a variation for a richer creamy mushroom sauce.
- Sour cream / crème fraîche: Gives the sauce its signature tang and creaminess. Make sure to use full-fat sour cream, as low-fat varieties tend to split.
- Fresh or dried herbs: Dill or parsley for fresh herbs, or dried herbs with a pinch of nutmeg if you don’t have fresh.
- Salt and black pepper: Essential for seasoning.
Find ingredient quantities and detailed instructions in the recipe card at the bottom of the post.
Step-By-Step Method
1. Melt the butter in a large pan over medium heat.
2. Sauté onions for 5–6 minutes until soft and golden brown, stirring occasionally.
3. Add the mushrooms, stirring occasionally until they release their water and it evaporates. Drain excess juice if needed.
4. Sprinkle the flour over the sautéed mushrooms and cook for 1 minute, stirring continuously to prevent lumps.
5. Gradually stir in the broth. Keep stirring gently to prevent the flour from sticking to the bottom of the pan until the sauce thickens.
6. Reduce heat to low and stir in 1-2 tablespoon of sour cream and fresh dill or parsley. Season with salt and black pepper. Avoid boiling vigorously to prevent the sour cream from splitting.
7. If the sauce is too thick, loosen with a splash of broth or water. Let rest for a few minutes before serving to let the flavors meld.
Variations
- Type of Mushroom: Baby bella, chestnut or cremini mushrooms can be substituted.
- Richer sauce: Replace broth with heavy cream with a splash of white wine such as Sauvignon Blanc or Pinot Grigio.
- Stock: We typically use vegetable stock, but mushroom or chicken stock will work too.
- No herbs: Add a pinch of nutmeg at the end.
- Extra flavor: Sprinkle in parmesan cheese at the end for a deeper umami note.
What To Serve Mushroom Sour Cream Sauce With?
This creamy sauce is versatile and elevates many classic Lithuanian dishes. Here are some of our favorite ways to serve this sauce:
- Lithuanian pork dumplings (koldunai)
- Cepelinai, the national dish of Lithuania
- Potato kugelis
- Lithuanian Potato Pancakes or Samogitian Pancakes
- Lithuanian pork meatballs
- Lithuanian pork chops
Storage
Store any leftover mushroom cream sauce in an airtight container in the fridge for up to 3 days.
Reheat gently in a frying pan over low heat, adding a splash of broth or water to restore the creamy consistency. Avoid high heat to prevent splitting. Leftover sauce is perfect for making mushroom pasta.
Recipe Tips
- Cut mushrooms into uniform pieces to ensure even cooking.
- Dried herbs: If you don't have fresh herbs, add dried herbs at the same time as the mushrooms so they rehydrate and release flavor.
- Drain excess mushroom juice if needed to prevent watery sauce.
- Stir continuously when adding broth to avoid lumps from the flour.
- Avoid boiling once sour cream is added; gentle heat prevents curdling.
- For a richer touch, add a small knob of butter at the end.
Lithuanian Mushroom Sauce
Ingredients
- 7 oz (200g) baby button mushrooms, cremini mushrooms or chestnut mushrooms, sliced
- ⅔ cup (160 ml) vegetable broth/ stock
- 1 onion small, finely chopped
- 1 tablespoon all-purpose flour
- 2 tablespoon sour cream or creme fraiche
- 1 tablespoon butter
- salt and black pepper to taste
- 1 tablespoon fresh dill or parsley or 1 teaspoon dried
Instructions
- Melt the butter in a frying pan.
- Add finely chopped onion and sautee for 5-6 minutes over low-medium heat until softened and light golden brown.
- Add the sliced mushrooms and stirring ocaccionaly, cook the mushrooms until they release water and the water evaporates.
- Sprinkle in the flour and cook for 1 minute, stirring continuously, to remove the raw taste before adding the broth.
- Stir in the broth/ stock and stir for a few moments until the sauce thickens.
- Finally, add the sour cream, herbs, season with salt and pepper and stir gently until combined for 1 minute (don't let the sauce boil vigorously, or your sour cream may split).
- If your sauce is too thick, add a little more broth or water to loosen.
- Take the sauce off heat and allow it to rest for a few minutes before serving.
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