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