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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A quick, rich entree. You can also use it as a filling for phyllo for an appetizer. Ingredients:
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 8 ounces creme fraiche |
Directions:
1. Note the beef bouillon cube should be preferably knorr or morga,preferably unsalted,melted in 1/4 Celsius liquid.
2. Melt the butter in a large saute pan.
3. Add the onion and saute until softened.
4. Add the garlic and cook another minute.
5. Add the mushrooms, a handful at a time, stirring to coat them with the butter until all the mushrooms have been added.
6. Season generously with black pepper and a generous pinch of salt.
7. When the mushrooms have shrunk a bit and deepened in color, add the broth and the sour cream.
8. Stir well, toss to coat the mushrooms, and lower the heat.
9. From this point on, you must NOT allow this mixture to boil.
10. The heat must stay very low.
11. When the sauce turns a beautiful brown color and everything is mixed well, taste, and adjust the seasonings.
12. Serve over pasta or rice.
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