luchow's mushrooms in sour cream
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.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds fresh mushrooms, quartered
- 3 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, peeled and left whole
- 1 tablespoon flour
- 1/2 teaspoon beef extract (i use better than bouillon)
- 1 cup sour cream
- 1 tablespoon chopped fresh parsley
How To Make luchow's mushrooms in sour cream
-
Step 1In a skillet heat butter until foaming. Add mushrooms and saute for 2 minutes. Add salt and pepper.
-
Step 2Add the whole, peeled onion. Lower heat, cover pan and cook gently for 15-20 minutes. Remove and discard onion.
-
Step 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.
-
Step 4Sprinkle with parsley and serve.
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