Sharing a favorite from Moosewood café. This one can even win over a non-mushroom eating person! It’s that delicious!
- 8 Tbsp Butter divided
- 1 cup – chopped onion
- 1 Tbsp minced fresh garlic
- ½ Tsp salt
- 3 cups – sliced fresh mushrooms
- 1 Tbsp dill weed
- 1 Tbsp Hungarian paprika
- 1/8 Tsp white pepper
- 2 quarts of Beef Stock
- ¾ cup flour
- 2 cups heavy cream
- 3 Tbsp sour cream
- 1 Tbsp lemon juice
- 1 Tbsp soy sauce
- In a kettle over medium heat, sauté onion, garlic, and salt in 3 tbsp of butter until onion turns translucent (5 min). Stir in mushrooms, dill, paprika, and white pepper. Add 2/3 of beef stock. Cover and simmer over low heat for 10 minutes.
- In another saucepan, melt remaining 5 tbsp of butter over low heat. Whisk in flour and cook until smooth, stirring constantly, about one minute. Add cream and continue to cook over low heat, stirring frequently, about 10 minutes until a nice creamy roux has formed.
- Slowly incorporate remaining 1/3 of beef stock to cream mixture and then into mushroom mixture. Stir in sour cream, lemon juice, and soy sauce. Heat thoroughly. 8 servings.
1. I love Hungarian Paprika, but have been using my Spanish Paprika purchased when in Spain a few years back. Any will do just fine, but if you find some of these others, splurge.
2. You can use a 'light' or reduced fat sour cream with fine results.
3. I can cut the butter down to 1 tbsp in the first portion but recommending sticking with the 5 tbsp in part 2 – so your roux works out.
4. The original author of this recipe always puts a ‘couple of teaspoons’ of Worchester and Tabasco sauces to his stock. (I SO want to visit the Moosewood Cafe someday!)
5. For those vegetarians, you can substitute a vegetarian stock, although the beef stock gives it a real richness if you're not serving any vegetarians.
This is often served throughout winter and at the Whispering Pines B&B Holiday Tea in December!