Circle B Kitchen
Use any fresh mushrooms you’d like in this. A combination of different mushrooms will add to the depth of flavors, especially the addition of wild mushrooms such as oyster or shitake.
1 lb fresh mushrooms (see headnote)
1 (1 oz) pkg. dried porcini mushrooms
2 tablespoons canola or grapeseed oil
1/4 cup all purpose flour
3 tablespoons butter, melted
1 cup sour cream
2 cloves of garlic, minced
1 cup of finely chopped onion
3 tablespoons chopped fresh parsley (divided)
2 tsp salt
1/4 tsp white pepper (or more if you like more heat)
Egg noodles, or cooked rice and chopped fresh parsley for serving
Place porcini mushrooms in 2 cups very hot water and let soak for 20-30 minutes. Note: You're going to use this soaking liquid, so don't throw it out.
Wipe the mushrooms clean of any dirt or debris. If using button or crimini mushrooms, cut them into quarters. Cut any other mushrooms you are using into about the same size as the crimini.
In a heavy dutch oven or large saute pan, heat the oil over medium heat and add the chopped onion. Saute for 5 or 6 minutes, until very soft, and then add the garlic. Saute for a couple more minutes. Add all of the cut mushrooms and cook for about 5 minutes or until starting to soften.
Meanwhile, strain the porcini mushrooms from their soaking liquid, reserving the liquid. Depending on how long you soaked them, you should have about 1 1/2 cups liquid. Chop the porcinis if they are fairly large and add them to the pan with the other mushrooms.
Stir the flour into the melted butter and whisk that to the pan, stirring well to coat the mushrooms. Cook briefly to heat through and then add the porcini liquid, salt and pepper, and let this simmer for about 5 to 6 minutes. The mixture should be fairly thick. (the sour cream will loosen the sauce later).
Turn off the heat and let this sit uncovered a few minutes to continue to thicken, but keep warm.
Stir in the sour cream and 2 tablesspoons of the chopped parsley. Turn up the heat to medium low and heat through (do not boil). Taste for salt and pepper.
Serve over egg noodles or rice, and top with remaining chopped parsley.