Recipe

1. Carefully rinse mushrooms using minimum amount of water. Carefully remove stems and chop. If any of the bottoms are very tough or dirty, remove. In a heavy skillet over medium heat sauté the lamb and onions until onions are soft. Add the chopped mushroom stems, parsley, garlic and salt and continue to sauté until lamb is lightly browned. Add sugar as needed. Fill meat mixture into mushroom caps. Place in shallow baking pan which has been sprayed with olive oil spray. Bake in 350 degree oven for 20 to 25 minutes while making sauce

2. Melt butter in olive oil. Saute onions in until soft. Add garlic and cook an additional minute. Add flour and stir until blended. Add remaining ingredients except sour cream. Bring to a boil, reduce heat and simmer for 10 minutes. Add sour cream and cook until warmed, stirring often. Adjust seasonings. Serve over mushrooms