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    Mushroom: Sour Cream Mushroom Dip


    Source of Recipe


    New York Times Adapted from Helen Ciesla Covensky

    List of Ingredients




    4 tb Salted butter
    2 md Onions diced
    1 lb Mushrooms coarsely chopped
    Salt and freshly ground pepper to taste
    1 c Sour cream
    2 tb Fresh dill snipped
    Paprika to taste

    Recipe



    Melt two tablespoons of the butter in a frying pan, and saut� the onions until golden. Set aside. Place the remaining butter in the pan, and add the mushrooms. Saut� about 10 minutes, stirring occasionally, until the water evaporates. Combine the onions and mushrooms in a serving bowl. Season with salt and pepper. Fold in the sour cream, and sprinkle with fresh dill and paprika. Serve as a dip with dark rye bread, pita or fresh vegetables. Yield: 3 cups (about 6 servings).

    Approximate nutritional analysis per serving: 190 calories, 15 grams fat, 35 milligrams cholesterol, 100 milligrams sodium (before salting), 4 grams protein, 10 grams carbohydrate.

 

 

 


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