Serves: 4 Ready in 45 min.

Ingredients

  • 2 Tbs. oil
  • 1 1/2 pound mushrooms
  • 2 Tbs. butter
  • 1 onion diced
  • 6 garlic cloves chopped
  • 2 Tbs. flour
  • 1 Tbs. Hungarian paprika
  • 1 Tbs. thyme
  • 1 Tbs. dill weed
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 2 Tbs. white miso
  • 1/2 cup heavy cream
  • 1/4 cup sour creme
  • 2 tsp. lemon juice
  • 1/4 cup parsley

Directions

  1. Toss the mushrooms in the oil, place on a baking sheet in a single layer and roast in a preheated 400 degree oven until they start to caramelize, about 30 minutes, mixing them up once in the middle.
  2. Meanwhile, melt the butter in a pan over medium heat, add the onions and cook until tender, about 5 minutes.
  3. Add the garlic, thyme, dill weed, and cook until fragrant, about a minute.
  4. Add the flour, salt, pepper and Hungarian paprika. Cook for 2 minutes.
  5. Add the wine and deglaze the pan.
  6. Add the broth and mushrooms, bring to a boil, reduce the heat and simmer for 10 minutes.
  7. Add the white miso, and heavy creme.
  8. Just before serving, add salt, pepper, lemon juice, sour cream, and, if desired, extra dill.
  9. Serve garnished with parsley.