Rinse and finely chop the mushrooms.

Chop the onion into cubes.

Heat a little oil in a pan and fry the onion over low heat.

Add the chopped mushrooms to the pan.

Add a teaspoon of salt.

Sprinkle with ground black pepper.

Finely chop the garlic cloves.

Add the garlic to the pan. Cover and cook over low heat for about 12-15 minutes.

Drain the water from the pan that the mushrooms left behind, and add a knob of butter.

Add the cream, egg, a little salt, and a tablespoon of flour to a bowl.

Stir with a spoon.

Pour the sour cream mixture into the pan and stir. Cook for another minute over low heat until the sour cream thickens.

The mushroom and cream sauce is ready. Enjoy!