Mushrooms in Sour Cream Recipe
Ingredients
| 450 g/1 lb button mushrooms, quartered | ||
| 30 g/1 oz butter or margarine | ||
| Onions spring | 6 , thinly sliced | |
| Flour | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 2 tbsps chopped fresh dill or 1 tbsp dried dill | ||
| 90 ml/3 fl oz sour cream | ||
| Paprika | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Rinse the mushrooms and pat dry well. Trim the stalks level with the caps before quartering. Melt the butter in a frying pan and add the mushrooms and onions. Saute for about 1 minute and stir in the flour.
2. Add the lemon juice and all the remaining ingredients, except the sour cream and paprika, and cook slowly for about 1 minute.
3. Stir in the sour cream and adjust the seasoning. Heat through for about 1 minute. Spoon into individual serving dishes or on top of buttered toast. Sprinkle with paprika and serve immediately.
2. Add the lemon juice and all the remaining ingredients, except the sour cream and paprika, and cook slowly for about 1 minute.
3. Stir in the sour cream and adjust the seasoning. Heat through for about 1 minute. Spoon into individual serving dishes or on top of buttered toast. Sprinkle with paprika and serve immediately.
Chef
