Description
A quick, rich entree. You can also use it as a filling for phyllo for an appetizer.
Ingredients
- Unsalted Butter
- Onion
- Garlic Cloves
- Sliced Mushrooms
- Fresh Ground Black Pepper
- Kosher Salt
- Nutmeg
- Beef Bouillon Cube
- Sour Cream
Instructions
- 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