Yield: 2 servings
Measure | Ingredient |
---|---|
1 small | Onion, or 3 green onions; peeled and minced |
¼ cup | Butter or margarine |
2 cups | Mushrooms, fresh; sliced |
1 tablespoon | Lemon juice |
\N \N | Salt and pepper; to taste |
3 tablespoons | Flour |
1 cup | Vegetable or beef bouillon |
½ cup | Sour cream, (to 1 cup); at room temperature |
2 tablespoons | Dill or parsley; minced |
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 In a saucepan, saute onion in butter until soft. Add mushrooms and lemon juice; saute 4 mins. Season with salt and pepper. Stir in flour and mix well. Slowly add bouillon and cook, stirring often, about 5 mins, until thickened. Mix in sour cream and dill; leave on stove long enough to heat through. Makes about 2 cups. Serve with meat or fish. NOTE: This sauce can also be made with dried mushrooms imported from Poland and sold in specialty food stores. Use 1½ ozs. Soak in lukewarm water to cover for 20 mins. Drain and chop.