3
Submitted by Huskergirl
"I love morel mushrooms and at this time of year we can find them wild. I found this recipe and want to try it as soon as I can horde enough morels. They do not last long in the house. You can use other fresh mushrooms of your choice, I would not use all button mushrooms unless that is all you can get. Great as a side dish or as a main vegetarian dish over noodles."
photo by *Parsley* 
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
Advertisem*nt
ingredients
- 1 lb mushroom (about 1 lb)
- 2 tablespoons butter
- 1 onion, small, chopped
- 1 (12 ounce) container sour cream
- 2 tablespoons fresh dill or 1 tablespoon dried dill
- salt
- pepper
Advertisem*nt
directions
- In a non stick pan add butter and melt then add onions do not brown just cook until transparent (5 minutes), then add mushrooms cook another 3 minutes.
- After mushrooms soak up all the butter add sour cream and dill, and then flavor with salt and pepper to taste.
- Bring to boil and then reduce to simmer and cook for 1 minute.
Questions & Replies
Got a question? Share it with the community!
Advertisem*nt
Reviews
-
Yummy mushrooms! I used baby bellas and button mushrooms. My sour cream was reduced-fat and it worked very well for this recipe. You really have to like dill (which I do) to enjoy this. Thanx for a simple, delicious way to fix mushrooms.
*Parsley*
-
I made a half recipe of these for lunch today. Had baby portabellos so that was what I used although they were big enough that I had to quarter them. I used butter and a little bacon grease cause it just seemed the thing to do at the time. It did take longer than 3 minutes to soak up the butter but no biggie. Added my sour cream and only a little dill (not the biggest fan) and it was good. I had mine with toast too. If I had rice our noodles around, possibly would have served them with the mushrooms. Trying to think where I would serve this in the future. Made for my Babes for ZWT4. Thanks for sharing.
Kitchen Witch Steph
-
Yum. I scaled this down to one serving and made for my lunch. Delicious. The sour cream and dill really complemented the mushrooms nicely. I cooked the mushrooms quite a bit longer than the 3 minutes, only because I like all their liquid to evaporate and the mushrooms to get dry again. Probably not the intent of the recipe, but it suited me just fine. :-) Ate with a slice of toast and was very happy.
evelynathens
Advertisem*nt
RECIPE SUBMITTED BY
Huskergirl
- 4 Followers
- 54 Recipes
- 5 Tweaks
Hello, I am a married, no little ones, but great DH and 3 cats. Grew up in rural Nebraska with a family who loves to cook and eat. Trying to be healthier these days and lose some lbs. I do a lot of batch cooking (not quite OAMC). I am trying to get my sister to do it, she has 4 boys (14 to 6) very active and a husband. I love to collect recipes and cookbooks. I have decided that I am going to try to a new recipe each week. That will be 52 new things done this year.MY RATING SYSTEM:5 stars: recipes that I or DH personally like . These will include recipes that I may have added or subtracted ingredients for personal tastes.4 stars: recipes that I or DH thought was good & would eat if served to us, probably will not make again without changes.3 stars: This is a dish that looks good but the flavor just is not there. More than likely will not make again2 stars: Not our tastes at all. Not to say this recipe is not good just not for us.1 star: I think that the we would have to end up in the hospital to give a 1 star rating, but will see how it goes.ZAAR WORLD TOUR 4 <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/mini.jpg" border="0" alt="Photobucket"></a>
View Full Profile
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Creamed Mushrooms on Toast
by bluemoon downunder
Creamed Mushrooms
by cookiedog
Creamed Mushrooms on Multigrain Toast
by ratherbeswimmin
by Tebo3759
View All Recipes
