Luchow's Mushrooms in Sour Cream

Mikekey *


Luchows opened in NYC in 1882 and closed 100 years later. They imported wild mushrooms from Germany for this, but this version uses cultivated mushrooms.

★★★★★ 3 votes
10 Min
25 Min
Stove Top


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2 lb
fresh mushrooms, quartered
3 Tbsp
1 tsp
1/4 tsp
1 medium
onion, peeled and left whole
1 Tbsp
1/2 tsp
beef extract (i use better than bouillon)
1 c
sour cream
1 Tbsp
chopped fresh parsley

How to Make Luchow's Mushrooms in Sour Cream


  • 1In a skillet heat butter until foaming. Add mushrooms and saute for 2 minutes. Add salt and pepper.
  • 2Add the whole, peeled onion. Lower heat, cover pan and cook gently for 15-20 minutes. Remove and discard onion.
  • 3Sprinkle flour on mushrooms and stir gently. Stir in meat extract. When melted, stir in sour cream and heat for a few minutes, Do not boil.
  • 4Sprinkle with parsley and serve.

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About Luchow's Mushrooms in Sour Cream

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #mushrooms

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