Mushrooms Stroganoff

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Total Time
25mins
Prep 10 mins
Cook 15 mins

A quick, rich entree. You can also use it as a filling for phyllo for an appetizer.

Ingredients Nutrition

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.
Most Helpful

5 5

This was incredible. I added some thyme because the thyme-mushroom-garlic flavor is my favorite. Yummmmmmmmy. Served over pasta. Will be making as often as humanly possible.

4 5

This was good and it certainly was easy! I used low fat sour cream which may be why it had a bit of a too strong sour creamy flavor for me but it was actually better reheated the next day! Thanks for the recipe!

5 5

my boyfriend and I really liked this recipe, and i loved how easy it was to prepare. i cut the recipe in half, used only 1 tbsp of butter, and fat free sour cream. it still turned out incredibly rich, served on top of egg noodles. i will try it in phyllo pockets next time. thanks for posting.