Mushrooms Stroganoff

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 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 8 ounces creme fraiche

Recipe

• 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.