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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Mark Bittman's, The Best Recipes in the World . Don't mince the mushrooms too finely or they will be too pasty. Ingredients:
2 tablespoons butter or 2 tablespoons extra virgin olive oil |
1 medium onion, diced |
2 garlic cloves, minced |
1 lb button mushroom |
2 tablespoons fresh lemon juice |
3 tablespoons sour cream |
salt and pepper |
2 tablespoons fresh dill, chopped (to garnish) |
Directions:
1. Trim mushrooms-remove tough ends. Cut into a 1/4-inch dice. If you dice them too small, they'll turn pasty.
2. Put butter (or oil) in skillet and turn heat to medium. A minute later, add onion and garlic. Cook till softened, stirring occasionally, about 5 minutes. Add mushrooms. Raise heat to med-high, and cook until lightly browned, about 10 minutes.
3. Remove from heat and stir in lemon juice and sour cream. Season with salt and pepper. Garnish with dill.
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