Fresh mushroom sauce

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.

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