Mushrooms In Sour Cream Dill Sauce Recipe
Mushrooms in sour cream dill sauce is a flavorful and creamy mushroom recipe. Cooked with white wine and chicken broth along with onions, the mushroom is sour cream sauce can be flavored with parsley too instead of dill and best served warm.
Ingredients
1/2 tablespoon unsalted margarine
1 medium size yellow onion, chopped fine
1 pound small mushrooms
1/4 cup dry white wine
1/2 cup low sodium chicken broth
2 teaspoons cornstarch
1/2 teaspoon each dill weed and paprika
2 tablespoons sour cream
2 tablespoons snipped fresh dill or minced parsley
Directions
In a heavy 10 inch skillet, melt the margarine over moderate heat; add the onion and cook, uncovered, until soft about 5 minutes.
Add the mushrooms, cover, and cook for 3 minutes; stir in the wine and cook, uncovered, 1 minute longer.
Meanwhile, in a small bowl, mix together the chicken broth, cornstarch, dill weed, and paprika.
Add this mixture to the skillet and simmer, uncovered, stirring often, for 5 minutes.
Raise the heat to high and cook, stirring, for 2 to 3 minutes or until the sauce has thickened.
Reduce the heat to low, stir in the sour cream and dill, and heat for 1 minute; be careful not to let the sauce boil or it will curdle.
Add the mushrooms, cover, and cook for 3 minutes; stir in the wine and cook, uncovered, 1 minute longer.
Meanwhile, in a small bowl, mix together the chicken broth, cornstarch, dill weed, and paprika.
Add this mixture to the skillet and simmer, uncovered, stirring often, for 5 minutes.
Raise the heat to high and cook, stirring, for 2 to 3 minutes or until the sauce has thickened.
Reduce the heat to low, stir in the sour cream and dill, and heat for 1 minute; be careful not to let the sauce boil or it will curdle.
