Yield: 1 Servings
|1 pounds||Button mushrooms|
|1||Garlic clove; crushed|
|1 teaspoon||Dill weed|
|1 tablespoon||Lemon juice|
|1 cup||Sour cream|
Wash and dry mushrooms. Melt butter and add the crushed garlic. Add the mushrooms to the butter, at the same time adding dill weed, salt, pepper, lemon juice and sherry. Cook for 20 minutes or until mushrooms are cooked through. Pour small amount of mushroom liquid into sour cream and blend.
Then pour sour cream over mushrooms and mix to thoroughly coat mushrooms.
Refrigerate 8 hours or overnight to permit marinating process. When ready to serve, place in chafing dish and heat. Stick toothpick, plain or decorated into each mushroom for individual appetizer serving.
Busted by Barb at Possum Kingdom Lake Texas Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@..." <abprice@...> on Dec 12, 1997