Mushroom Stroganoff

2 tablespoons extra virgin olive oil	Sauté onion until translucent, 5–7 min	Add mushrooms, sauté until tender, 5 min		Return vegetables, simmer 15 min, season
1 small yellow onion, diced
8 oz / 225 g fresh white button mushrooms, sliced
3 tablespoons butter	Make roux, whisk to caramel brown	Whisk in milk & cream until smooth	Whisk in paprika & crumbled bouillon
3 tablespoons flour
1 cup / 240 ml whole milk
1 cup / 240 ml heavy cream
1 tablespoon sweet paprika powder
2 beef bouillon cubes
Salt and pepper to taste

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