Mushrooms Stroganoff Recipe #52021
A quick, rich entree. You can also use it as a filling for phyllo for an appetizer.
by P4
25 min | 10 min prep
SERVES 4
- 4 tablespoons unsalted butter
- 1 large onion, cut in half and then sliced into crescents
- 4 garlic cloves, minced
- 3/4 lb sliced mushrooms, mixed wild and button, sliced about 1/8 inch thick
- fresh ground black pepper
- kosher salt
- 1 pinch fresh grated nutmeg
- 1 beef bouillon cube, see note
- 8 ounces sour cream or creme fraiche
- Note the beef bouillon cube should be preferably knorr or morga,preferably unsalted,melted in 1/4 Celsius liquid.
- Melt the butter in a large saute pan.
- Add the onion and saute until softened.
- Add the garlic and cook another minute.
- Add the mushrooms, a handful at a time, stirring to coat them with the butter until all the mushrooms have been added.
- Season generously with black pepper and a generous pinch of salt.
- When the mushrooms have shrunk a bit and deepened in color, add the broth and the sour cream.
- Stir well, toss to coat the mushrooms, and lower the heat.
- From this point on, you must NOT allow this mixture to boil.
- The heat must stay very low.
- When the sauce turns a beautiful brown color and everything is mixed well, taste, and adjust the seasonings.
- Serve over pasta or rice.
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5 stars