Mushroom Stew

1. 1

   In a large pot, cook sliced mushrooms with 1/2 stick of butter over medium heat.

2. 2

   Drain the water that cooks out of the mushrooms until they give no more.

3. 3

   (Reserve this stock for soup.)

4. 4

   Saute chopped onions in small amount of oil until brown.

5. 5

   In a cast-iron skillet or wok, melt 1 stick of butter over low heat.

6. 6

   Add sifted flour until thick, stirring constantly.

7. 7

   Add sour cream and stir until mixture is warm.

8. 8

   Add more flour if necessary to thicken.

9. 9

   Combine all ingredients and stir well.

10. 10

    Salt and pepper to taste.

11. 11

    Serve over fresh mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.