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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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In '1,000 Vegetarian Recipes' by Carol Gelles Ingredients:
1/4 cup sour cream |
1/4 cup plain yogurt |
1 teaspoon dijon mustard |
2 tablespoons snipped fresh dill |
1/8 teaspoon salt, to taste |
1/8 teaspoon pepper, to taste |
6 medium portabella mushrooms (5-6 inches diameter, 1 1/4 lb.) |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons minced onions |
2 tablespoons all-purpose flour |
1/2 cup vegetable broth |
Directions:
1. In a small bowl, stir together the sour cream, yogurt, mustard, dill, salt, and pepper to taste.
2. Slice the mushrooms into 1/4-inch thick strips.
3. In a large skillet, melt the butter over med-high heat.
4. Add the mushrooms and onion; cook, stirring, until soft, about 6 minutes.
5. Stir in the flour until absorbed.
6. Stir in the broth to deglaze the pan.
7. Cook, stirring, until broth boils.
8. Stir in the sour cream mixture.
9. Cook, stirring, until heated through, about 1 minute longer.
10. Taste and adjust seasoning; serve over rice or broad noodles.
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