Mushrooms Cooked In Cream, Stroganoff Style

• 1 pound of fresh flavorful mushrooms, such as Shiitake or Morels, cleaned, trimmed and thickly sliced
• 2 tablespoons light olive oil, divided
• 2 tablespoons butter, divided
• 2 white onions, thinly sliced
• 2 garlic cloves, minced
• 1 leveled tablespoon all purpose flour
• 1/2 cup Medium-Dry Sherry wine
• 1/2 cup homemade or good quality low sodium store-bought beef stock
• 1/4 cup strong black coffee
• 1 1/2 cups of heavy cream
• About 10-12 sprigs of each fresh parsley and dill
• 10 whole black peppercorns
• One small cinnamon stick
• 2 bay leaves + 3 whole cloves

1. Heat a large sauteing pan on medium-high heat, add 1 tablespoon of the oil and 1 tablespoon butter; add mushrooms, in portions.rn Season lightly with salt and pepper. Cook the mushrooms until they are really well browned; then transfer them to a bowl.
2. Add to the pan the remaining oil and butter; thinly sliced onions and a little more salt and pepper. Sautee the onions on medium heat stirring often, for about 20 minutes or until they are a rich golden- brown color; then add garlic and cook, stirring, for a couple more minutes.
3. Add the flour and stir until fully incorporated.rnDeglaze the pan with Sherry, add back the browned mushrooms. rnSimmer uncovered for 10 minutes, then add beef stock and coffee; continue cooking until the sauce is reduced and thickened.
4. Pour cream over the mushrooms.rnTie parsley and dill sprigs, peppercorns, cinnamon stick, bay leaves and cloves into a cheesecloth sachet and add to the pan with the mushrooms.rnCover and simmer the mixture for 40- 50 minutes, or until the liquid is absorbed. Remove the cheesecloth sachet and serve.

mushrooms, light olive oil, butter, white onions, garlic, flour, sherry wine, beef, black coffee, heavy cream, parsley, black peppercorns, cinnamon stick, bay leaves

Taken from food52.com/recipes/11138-mushrooms-cooked-in-cream-stroganoff-style (may not work)