luchow's mushrooms in sour cream
(3 ratings)
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.
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(3 ratings)
yield
6 serving(s)
prep time
10 Min
cook time
25 Min
method
Stove Top
Ingredients For luchow's mushrooms in sour cream
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2 lbfresh mushrooms, quartered
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3 Tbspbutter
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1 tspsalt
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1/4 tsppepper
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1 mdonion, peeled and left whole
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1 Tbspflour
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1/2 tspbeef extract (i use better than bouillon)
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1 csour cream
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1 Tbspchopped fresh parsley
How To Make luchow's mushrooms in sour cream
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1In a skillet heat butter until foaming. Add mushrooms and saute for 2 minutes. Add salt and pepper.
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2Add the whole, peeled onion. Lower heat, cover pan and cook gently for 15-20 minutes. Remove and discard onion.
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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.
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4Sprinkle with parsley and serve.
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