Morels In Sour Cream Sauce Recipe
Ingredients
| 1 lb. morel mushrooms, halved | ||
| Margarine | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Flour | 2 Tablespoon | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Dill weed | 1/2 Teaspoon | |
| Lemon juice | 1 1/2 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| 1/2 cup sour cream, at room temperature | ||
Directions
Saute mushrooms in 3 Tbsp.margarine.
Drain and reserve excess liquid.
Melt remaining margarine in frying pan.
Add garlic and saute until golden.
Add flour and cook until bubbly.
Add broth, excess liquid, seasoning, lemon juice and sherry.
Cook, stirring, until sauce thickens.
Turn off heat; slowly add sour cream.
Mix well.
Heat through and serve immediately as appetizers on crackers.
Drain and reserve excess liquid.
Melt remaining margarine in frying pan.
Add garlic and saute until golden.
Add flour and cook until bubbly.
Add broth, excess liquid, seasoning, lemon juice and sherry.
Cook, stirring, until sauce thickens.
Turn off heat; slowly add sour cream.
Mix well.
Heat through and serve immediately as appetizers on crackers.
Chef
