Sour Cream Mushroom Sauce

In a word—fabulous! Serve this decadent mushroom sauce with dark-red-meat game like venison, elk, moose, and bear. It goes well with pan-sautéed breast of duck, goose, partridge, and pheasant, too.

Serves: 10Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 10


  • 1 Tbsp. olive oil
  • 8 oz. mushrooms, sliced
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 clove garlic, minced
  • 1 1⁄2 cups sour cream
  • 1 Tbsp. horseradish
  • 1 sprig thyme, leaves minced


  • In a skillet over medium-high heat, heat oil until it shimmers. Add mushrooms and cook, stirring for 5 minutes, or until mushrooms are lightly browned and tender. Transfer to a bowl and let cool.
  • Add garlic, sour cream, horseradish, and thyme. Stir to blend. Serve warm or chilled. Keeps for 2 days refrigerated.