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


  • 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


  1. In a skillet heat butter until foaming. Add mushrooms and saute for 2 minutes. Add salt and pepper.
  2. Add the whole, peeled onion. Lower heat, cover pan and cook gently for 15-20 minutes. Remove and discard onion.
  3. Sprinkle 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.
  4. Sprinkle with parsley and serve.

Printable Recipe Card

About Luchow's Mushrooms in Sour Cream

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

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