Mushrooms in Sour Cream Dill Sauce Recipe
Ingredients
| Mushrooms | 1 pound | |
| Butter | 2 1/2 Tablespoon | |
| Garlic - 1 small clove, crushed | ||
| Butter | 1 1/2 Tablespoon | |
| All purpose flour | 2 Teaspoon | |
| Beef broth | 1/2 Cup (16 tbs) | |
| Pepper | 1/8 Teaspoon | |
| Dried Whole Dill Weed - 1/2 teaspoon | ||
| Lemon juice | 1 1/2 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| Commercial Sour Cream - 1/2 cup | ||
Directions
MAKING
1) Into a large skillet, melt 2 1/2 tablespoons of butter and saute the mushrooms till soft
2) Using a slotted spoon, remove them and keep aside, reserving the liquid
3) Into the skillet, add more butter (1 1/2 tablespoon) and add in the garlic
4) Add in the flour and cook well
5) Pour in the broth, pepper, dill weed, lemon juice, sherry and the reserved liquid from the mushrooms
6) Cook on a medium flame till the sauce thickens, stirring continuously
7) Stir in 1/4 of the sauce into the sour cream
8) Tip in the remaining sauce and add in the mushrooms
9) Allow the mixture to heat through
SERVING
10) Serve the dish into 4 serving plates
1) Into a large skillet, melt 2 1/2 tablespoons of butter and saute the mushrooms till soft
2) Using a slotted spoon, remove them and keep aside, reserving the liquid
3) Into the skillet, add more butter (1 1/2 tablespoon) and add in the garlic
4) Add in the flour and cook well
5) Pour in the broth, pepper, dill weed, lemon juice, sherry and the reserved liquid from the mushrooms
6) Cook on a medium flame till the sauce thickens, stirring continuously
7) Stir in 1/4 of the sauce into the sour cream
8) Tip in the remaining sauce and add in the mushrooms
9) Allow the mixture to heat through
SERVING
10) Serve the dish into 4 serving plates
Chef
