Mushrooms Poached in Sour Cream

1. 1

   Put the butter in a skillet over medium-high heat.

2. 2

   When the butter foam subsides, add the onions and cook for a minute.

3. 3

   Reduce the heat to medium and add the mushrooms, along with some salt and pepper.

4. 4

   Cook, stirring occasionally, for about 10 minutes, or until the mushrooms have given up most of their liquid and begun to brown.

5. 5

   Stir in the flour and cook for a moment, then add the sour cream and reduce the heat to low.

6. 6

   Simmer for 3 to 5 minutes, then stir in the lemon juice.

7. 7

   Taste and adjust the seasoning, stir in the dill, and serve immediately.

8. 8

   Oddly enough, this works equally well; a tablespoon of dill (or caraway) seeds added along with the sour cream is a nice addition: Use 1 to 1 1/2 pounds cored and shredded cabbage in place of the mushrooms and add about 1/2 cup water to the skillet along with the cabbage.

9. 9

   Cooking time may be a little longer, and you may have to add a bit more water to the mix.

10. 10

    Finish as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.