Serving: Best enjoyed hot over egg noodles, rice, or mashed potatoes. Pair with green beans, roasted vegetables, or crusty bread to soak up the sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or milk to loosen the sauce.
Variations
Vegan: Use plant-based sour cream (cashew cream or coconut cream) instead of dairy.
Extra Veggies: Add spinach, peas, or bell peppers for color and nutrition.
Spicy Kick: A pinch of red pepper flakes gives the sauce a gentle heat.
Gluten-Free: Use gluten-free flour and soy sauce, and serve over rice or gluten-free pasta.
FAQ
Can I use different types of mushrooms?
Yes! Cremini, button, or portobello all work well. A mix of mushrooms will add depth of flavor.
What can I substitute for sour cream?
Greek yogurt (for a tangier flavor) or a vegan sour cream alternative works perfectly.
Can this be frozen?
It’s best enjoyed fresh, as dairy-based sauces can separate when frozen. If freezing, do so before adding the sour cream and flour mixture.
