Garlic Mushroom Stroganoff

• Produce

  • 2 1/2 lbs Baby bella mushrooms
  • 4 cloves Garlic
  • 3 tbsp Parsley, fresh

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 2 tsp Kosher salt
  • 1/2 tsp Nutmeg

• Dairy

  • 6 tbsp Butter
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry or semi-dry

• Other

  • 1 Shallot or 1 small red onion, peeled and finely diced

Found on foodiewithfamily.com

Description

Directions

• Melt the butter in a 12-inch heavy-bottomed skillet over low heat. Add the diced shallot or onion and a pinch of salt. Saute the shallot or onion until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and toss to coat, then raise the heat to medium high. When the mushrooms have started releasing their liquid and there are some standing juices in the pan, add the white wine and grated nutmeg and raise the heat to high. Cook the mixture, stirring frequently, until most of the liquid has evaporated, about 5 to 10 minutes. Remove from the heat and stir in the sour cream, parsley, and black pepper until the sauce is uniform and smooth.
• Serve hot over rice or buttered egg noodles.