Name: Mushrooms Poached in Sour Cream
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Ingredients: Juice of ½ lemon; 1 cup sour cream; ¼ cup chopped fresh dill or parsley leaves; Salt and black pepper to taste; 1 tablespoon flour; ½ pound spring onions or leeks, trimmed, cleaned, and chopped; 1 pound mushrooms, trimmed and sliced; 4 tablespoons (½ stick) butter

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This is a mild, rich side dish, one that can double as a sauce for buttered noodles or rice (it can be served on toast too). With chanterelles or other wild mushrooms, it’s a dream, but even with button mushrooms it’s super. If you have spring onions, this is the place to use them; otherwise, leeks are a great substitute.

Ingredients

4 tablespoons (½ stick) butter
½ pound spring onions or

Method

Put the butter in a skillet over medium-high heat. When the butter foam subsides, add the onions and cook fora minute. Reduce the heat to medium and add the mushrooms, along with some salt and pepper. Cook, stirring occasionally, for about 10 minutes, or until the mushrooms have given up most of their liquid and begun to brown.
Stir in the flour and cook for a

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