Mushroom Stew

1. 1

   In large pot, cook sliced mushrooms with the 4 tablespoons of butter over medium heat.

2. 2

   Drain the water that cooks out of the mushrooms until they give no more (save the mushroom stock for the soup).

3. 3

   Saute the chopped onions in small amount of oil until browned.

4. 4

   In heavy skillet, melt 1/2 cup butter over low heat.

5. 5

   Add the sifted flour, stirring constantly until thick.

6. 6

   Add the sour cream and stir until the mixture is warm.

7. 7

   You may add more flour if necessary to thicken.

8. 8

   Combine all the ingredients and stir well.

9. 9

   Salt and pepper to taste.

10. 10

    Serve over fresh mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.