4 Tbsp butter + 2 TBs cooking oil (2TBS butter + 1 TBS oil) x 2
1 small finely diced onion
2 garlic cloves minced
1/2 kilo cremini or white mushrooms, cut the way you like
Salt to taste
1/4 cup white wine
1/2 teaspoon Crushed black pepper
1 cube of beef bouillion, or 1/2 cup beef stock
1 cup of creme fraiche (double creme) at room temperature

Put in a pan first batch of (2TBS butter + 1 TBS oil) then saute onion till translucent, add garlic last 2 min remove from pan and keep aside.
Add the second batch of (2TBS butter + 1 TBS oil) to the same pan to saute mushrooms, when done return the onion to the pan and add the wine ,beef cube/stock and pepper, boil off alcohol for 1 min then add the creme, simmer on medium a couple of min to get it to the right consistency.

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