Vegetables & Sides |
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Mushrooms in Sour Cream - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Rinse the mushrooms and pat dry well. Trim the stalks level with the caps before quartering. Melt the butter in a sauté' pan and add the mushrooms and onions. Sauté' for about one minute and stir in the flour.
Add the lemon juice and all the remaining ingredients except the sour cream and paprika and cook slowly for about one minute.
Stir in the sour cream and adjust the seasoning. Heat for about one minute. Spoon into individual serving dishes or on top of butter toast. Sprinkle with paprika and serve immediately.
Use 1 tablespoon dried dill if you don't have fresh.
Traditional Polish recipe. Rich and tasty!
- 1 pound button mushrooms -- quartered
- 2 tablespoons butter
- 6 green onions -- thinly sliced
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill -- chopped
- pinch salt and pepper
- 1/3 cup sour cream
- Paprika
PREPARATION
Rinse the mushrooms and pat dry well. Trim the stalks level with the caps before quartering. Melt the butter in a sauté' pan and add the mushrooms and onions. Sauté' for about one minute and stir in the flour.
Add the lemon juice and all the remaining ingredients except the sour cream and paprika and cook slowly for about one minute.
Stir in the sour cream and adjust the seasoning. Heat for about one minute. Spoon into individual serving dishes or on top of butter toast. Sprinkle with paprika and serve immediately.
Use 1 tablespoon dried dill if you don't have fresh.
Traditional Polish recipe. Rich and tasty!
