Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion, or 3 green onions; 3 tb Flour
-peeled and minced 1 c Vegetable or beef bouillon
1/4 c Butter or margarine 1/2 c Sour cream, (to 1 cup); at
2 c Mushrooms, fresh; sliced -room temperature
1 tb Lemon juice 2 tb Dill or parsley; minced
Salt and pepper; to taste

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 1 1/2 ozs. Soak in
lukewarm water to cover for 20 mins. Drain and chop.

Browse by categories