Saturday, January 5, 2013

Mushrooms in Sour Cream

This Southern California recipe is sort of like beef stroganoff without the beef; shallots (or onions,) butter and mushrooms in a sour cream sauce. I made it on Thursday night because I had the mushrooms. I had intended to use the mushrooms for a dish involving breast of chicken,  but the unidentified item I took out of the freezer in the morning turned out not to be chicken breast after all, but instead,  pork loin.
The mild mushrooms went well with the spicy pork loin and was simple to make.

Mushrooms in Sour Cream

1/4 cup  butter
1/4 cup finely chopped shallots
1 pound  button mushrooms
2 tablespoons cognac
salt and freshly ground black pepper to taste
1 tablespoon freshly snipped dill weed
1 cup sour cream

1. Melt the  butter in a skillet and saute the shallots in it until transparent. Add the mushrooms and cook five minutes over high heat, stirring constantly.
2. Sprinkle with the cognac, salt, pepper and dill. Stir in the sour cream and heat, stirring but do not boil.
Makes four servings.

No comments:

Post a Comment