Mushroom Stroganoff

2 tablespoons butter
2 pounds mixed mushrooms cut into bite size pieces
1 1/2 cups chicken stock (you can use white wine if you would like)
1 cup sour cream

Melt the butter in large pan cook mushrooms. This might take 2 batches...if so just put cooled mushrooms in a bowl to the side...when the second batch is cooked dump the mushrooms and juice back into the pan.
With pan still hot pour in chicken stock and scrape up all the yummy goodness from the bottom of the pan...boil and reduce just a little bit.
remove pan from heat and stir in the sour cream.
Serve right away over rice or pasta!

Sometimes I add some precooked bite size chicken pieces to change things up a bit.