Mushroom Stroganoff

Ingredients for 2 servings:

• 25 g butter or margarine
• 1 tbsp olive oil
• 1 onion(s), diced
• 500 g mushrooms, sliced, fresh
• 2 garlic cloves, pressed
• 4 tbsp sherry
• 100 ml sour cream
• 100 ml sour cream
• 1 tbsp lime juice or lemon juice
• 1 tbsp parsley, finely chopped
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melt the butter in a large pan and mix with the olive oil. Add the diced onion and sauté gently until softened (about 7 minutes). Add the mushroom slices and garlic and fry for about 5 minutes (until they have a buttery sheen and begin to soften). Now add the sherry (or white wine – see also tips) and the sour cream mixed with the sour cream and simmer for about 10 minutes, until the liquid has thickened into a sauce. Stir in the lime juice and season with salt, pepper, and nutmeg. Serve as a “plate meal” on top of the side dishes and sprinkle with chopped parsley. The whole thing can be served with a pretty mixed salad. Tips: Basmati rice is an ideal side dish, but the dish is also delicious with pasta. Instead of 4 tablespoons of sherry, you can also use 2 tablespoons of vermouth with 2 tablespoons of white wine or 4 tablespoons of white wine. Regular button mushrooms with closed heads are fine, as are other mushrooms, as long as they are firm and, if possible, still have closed heads. The parsley adds a touch of color. Alternatively, the finished dish can be sprinkled with paprika powder—or, in spring, with finely chopped wild garlic.