Mushrooms Stroganoff

READY IN: 25mins
Recipe by P48422

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

Top Review by Roosie

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.

Ingredients Nutrition


  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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