Peel and finely chop the garlic

Brush, clean and chop your mushrooms into chunks

Remove stems and finely chop parsley

Heat the oil in a skillet over high heat

Add the garlic, half the parsley and mushrooms and let melt for 4-5 minutes

Stir continuously

Add the hot veal broth, sour cream and remaining parsley

Salt and pepper

Cook 3-4 minutes over medium heat

Add the butter and stir until melted

Adjust seasoning if necessary

Serve hot topped on the dish of your choice