Russian Mushroom Julienne

• 16 ounces white button mushrooms, thinly sliced
• 1/2 cup thinly sliced onions
• 2 cloves garlic, minced
• 3 tablespoons butter, divided
• 1/4 cup dry white wine
• 1 cup sour cream
• salt and freshly ground pepper to taste
• 1 cup shredded Mozzarella cheese

1. Clean and slice mushrooms.
2. Preheat oven to 375 degrees Fahrenheit.
3. In a large pan or cast iron skillet melt the 2 tablespoons of butter. Next, add sliced mushrooms, onions, and garlic.rnSaute on medium heat until mushrooms give out liquid and have reduced to about half the size. Drain the mushrooms and set aside.
4. In the same skillet, melt the remaining 1 tablespoon butter then add white wine. Simmer on medium heat for 2 minutes. Add the sour cream and mix to blend. Season the sauce with salt and pepper to taste. Stir in the mushrooms.
5. Pour the sauce with mushrooms into an 8x8-inch baking pan, or divide equally among 4 ramekins.rnSprinkle with cheese and bake for 10 minutes or until the cheese is melted. Serve with crusty bread.

white button mushrooms, onions, garlic, butter, white wine, sour cream, salt, mozzarella cheese

Taken from food52.com/recipes/70955-russian-mushroom-julienne (may not work)