Here is a vegetarian take on the original meat-heavy version, that’s still creamy and decadent. It can also be served as a side dish to game. This is also delicious spooned over polenta.
Serves 4 as a main dish or 6 as a side
- 3 tablespoons butter
- 1 Vidalia onion, diced
- 2 pounds crimini mushrooms, cleaned, and sliced
- 3 sprigs fresh thyme
- 1 cup mushroom broth
- ¼ cup brandy
- 1 cup sour cream
- Salt and pepper to taste
- 1 tablespoon butter
In a large skillet, melt butter over medium-high heat. When sizzling, add onion, mushrooms, and thyme sprigs. Sauté for 8–10 minutes, or until well softened. Add broth and brandy. Cook on low, covered. Remove thyme sprigs from mushrooms, and whisk in sour cream. Keep over heat just until cream is heated through. Season to taste with salt and pepper.